Experience the remarkable hospitality of Japanese-French cuisine, meticulously crafted by Chef Masahiko Kawano, who pours his passion not only into the culinary arts but also into the world of patisserie at Chaleur.
A one-star omakase restaurant seamlessly combines modern elements with a minimalist design, while also featuring a wine cellar housing over 800 curated wines. Chef Masahiko’s unwavering dedication and innate talent led to a remarkable breakthrough when he accomplished a feat that left the culinary world astounded. Within a mere 9 months, Chef Kawano achieved the incredible milestone of receiving his first Michelin Star for a restaurant he personally conceived and built from the ground up.
The lunch omakase menu ($138++) gracefully presents a series of stunning dishes, from the appetizer to the dessert. The Iberico is a delightful fusion of textures and flavors, perfectly complemented by hearty winter vegetables.
The chef has developed a free-spirited creative philosophy, expertly blending ingredients. By pairing seasonal fish with the natural sweetness and flavors of vegetables, each dish offers an endlessly delightful taste profile.
A standout feature of the omakase menu is the duck broth with wholegrain noodles. The chef has spent countless hours perfecting the golden essence extracted from both duck and chicken, carefully crafting the broth to ensure guests experience pure perfection with every sip.
What I deeply appreciate about the tasting menu is the seamless harmony between culinary and patisserie elements. It showcases exquisite creations like Petite Four and Sake Lees sorbet, which celebrate the artistry of both disciplines, all while offering an endless supply of light, fluffy bakes.
Review Rating: 8.5/10
Chaleur Singapore
Level 2, 77 Neil Road, Level 2, Singapore 088903
Email: info@restaurantchaleur.com Phone: +65 8508 3390
