Willow
Singapore
⭐1 Star
The Experience
From Michelin Guide
After working in some prestigious kitchens, Chef Nicolas Tam makes his debut with this intimate, understated and well-run restaurant. His solid French techniques come through in his pan-Asian tasting menu featuring mostly Japanese ingredients, sporting refinement, precision and balance. Served and introduced by the chefs themselves, the courses flow seamlessly and build upon each other. Counter seats overlooking the kitchen are the ones to go for.
Unique Things
From Visitor Experiences
Here are three unique and unconventional aspects of the Michelin-starred restaurant Willow in Singapore, highlighted by their distinctive features:
1. Fusion of Modern French and Pan-Asian Techniques with a Japanese Focus
Willow’s cuisine uniquely blends solid French culinary techniques with Pan-Asian flavors, predominantly featuring premium Japanese ingredients. This fusion creates a contemporary Asian tasting menu that stands out for its innovative approach and refined execution.
2. Intimate Chef’s Counter Seating for Interactive Dining
The restaurant offers an intimate setting with counter seating that allows guests to watch the chefs at work and interact with them directly. This chef’s table design enhances the dining experience by making it more engaging and personal, which is relatively uncommon in fine dining establishments.
3. Seasonal Menus Featuring Rare Premium Ingredients and Artistic Presentation
Willow’s menu changes seasonally to showcase the freshest ingredients, including rare premium items like Miyazaki Wagyu A5 and crispy-scaled Amadai. The dishes are not only flavorful but also visually stunning, often described as culinary masterpieces that combine artistry with tradition. The dessert offerings, such as a petite trio including Black Truffle Financier and pistachio kombucha macaron, further highlight the restaurant’s creativity and attention to detail.
These elements collectively contribute to Willow’s reputation as a distinctive and memorable Michelin-starred dining destination in Singapore.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Willow in Singapore, known for its Contemporary Asian cuisine with a strong emphasis on premium Japanese ingredients, include:
Miyazaki A5 Wagyu Beef: This highly prized Japanese beef is featured in dishes like the Binchotan-seared Miyazaki A5 Tenderloin, smoked in rice straw and glazed with teriyaki sauce infused with kanzuri (a rare Japanese chili paste). It highlights the restaurant's focus on premium quality and refined flavors.
Japanese Seasonal Ingredients: Chef Nicolas Tam sources fresh, seasonal Japanese ingredients that form the backbone of the tasting menu, allowing natural flavors to shine through with a balance of French and Pan-Asian techniques.
Kanzuri (Japanese Chili Paste): Used to infuse sauces such as the teriyaki glaze on the Wagyu tenderloin, kanzuri adds a unique spicy depth that complements the richness of the beef.
Amadai (Tilefish): This crispy-scaled fish is a signature seafood ingredient, celebrated for its texture and flavor, often featured in the seasonal menu.
Potato Mille-Feuille: While not a single ingredient, this dish highlights the creative use of potatoes in a layered, refined preparation, showcasing the restaurant's innovative approach to simple ingredients.
These ingredients are significant as they represent the restaurant's philosophy of blending premium Japanese produce with contemporary culinary techniques, emphasizing natural flavors and seasonal freshness to create a refined dining experience.