Restaurant in Singapore, Singapore
Good wine list, easy to book, worth a second look.
Quenino holds a Michelin Plate (2025) and a 4.9 Google rating, making it one of the more credentialed innovative kitchens at $$$ pricing in Singapore. With a 120-bottle wine list at mid-tier markups and both lunch and dinner service, it works for a business meal or a group occasion. Easy to book, but plan two to three weeks out for weekend evenings.
If your first visit left you curious rather than fully satisfied, the answer is probably yes — with more intention. Quenino, on Level 4 of 9 Cuscaden Road, holds a Michelin Plate (2025) for its innovative cuisine and has earned a 4.9 Google rating across 160 reviews, which is high enough to suggest the kitchen is consistent rather than occasionally brilliant. The question on a return visit is not whether the food will hold up, but how to get more out of the room — and whether the private dining setup changes the calculation for your group.
Chef Sujatha Asokan leads a kitchen working in the innovative register, which in Singapore's competitive dining scene means something specific: expect technique-forward plates that draw on multiple culinary traditions without being anchored to any single one. The cuisine is priced at $$$ (above $66 per head for a typical two-course meal, excluding drinks), which puts it in the same tier as Jaan by Kirk Westaway and Seroja. At that price point, the Michelin Plate recognition matters , it signals the kitchen has been vetted, even if it hasn't yet reached star level. For a Cuscaden Road address in a mixed-use property, that's a meaningful credential.
The wine program, directed by Derrick Lim, is a genuine asset here and one worth paying attention to on a second visit if you coasted past it on the first. The list runs to 120 selections with 940 bottles in inventory, with particular strength in France and Australia. Pricing sits at $$ on wine (a range of price points, not uniformly expensive), and corkage is $75 if you'd rather bring your own. For a restaurant operating at $$$ cuisine pricing, a mid-tier wine markup is a reasonable deal. If you're planning a longer meal, Derrick Lim's list gives you enough to explore without being forced into a high-spend bottle.
If you're returning with a group or planning a special occasion dinner, the private dining angle deserves direct consideration. Quenino is owned by Shun Tak Real Estate Pte Ltd and sits within a Cuscaden Road property that suggests dedicated event space capability , though specific private room details are not confirmed in available data. What the venue's profile does suggest: the combination of a wine director, a credentialed kitchen, and a general manager (Marcel Holman) points to a team structured for hosted experiences, not just casual drop-in dining. For groups where the meal is the occasion, that operational depth matters more than it would at a casual neighbourhood spot.
Compare this to the private dining options at Labyrinth or Araya, both of which run tighter, more chef-driven tasting formats. Quenino's innovative cuisine positioning gives it flexibility that a strictly format-driven restaurant doesn't have , useful if your group has mixed preferences or dietary ranges.
Reservations: Quenino is rated Easy to book on Pearl, which means you don't need to plan three months out, but for weekend dinners or group bookings, two to three weeks' notice is prudent given the Michelin Plate profile and 4.9 rating. Budget: Expect $$$ per head for food (above $66 for two courses), wine separate at $$ pricing , plan $100–$150+ all-in for a complete meal with a glass or two. Dress: No dress code is confirmed in available data, but the Cuscaden Road address and cuisine pricing suggest smart casual is appropriate. Meals: Lunch and dinner are both served, making this viable for a business lunch as well as an evening occasion. Corkage: $75 if bringing your own bottle.
If you're benchmarking Quenino against the broader innovative dining category in the region, the relevant comparisons extend beyond Singapore. Vea in Hong Kong operates at a higher price ceiling with a longer critical track record. Soigné in Seoul and alla prima in Seoul both push the innovative format in more conceptually rigorous directions. MAZ in Tokyo brings a Latin American lens to the category. Within that company, Quenino reads as an accessible entry point into Singapore's innovative dining tier , backed by a Michelin Plate but not yet asking for Michelin star prices. That positioning is genuinely useful if you want technique and credibility without the full financial commitment of a starred room.
For more on where Quenino fits in the city's dining picture, see our full Singapore restaurants guide. If you're planning a broader trip, our Singapore hotels guide, bars guide, and experiences guide cover the rest of the logistics.
Quenino is worth a second visit if you used your first to calibrate the kitchen and you're now ready to lean into the wine list or bring a group with a proper occasion in mind. The Michelin Plate, the 4.9 rating, and the mid-tier wine pricing make it one of the more well-rounded packages in its price band in Singapore. It is not the place to go if you want a tightly choreographed tasting menu experience , for that, look at Chaleur or Meta. But for a restaurant where the food, the wine list, and the service infrastructure align without pushing you to $$$$ spend, Quenino earns the return booking.
For the full regional picture, our Singapore wineries guide is useful context if you're building around wine.
Specific dishes are not confirmed in available data, so ordering guidance here would be speculative. What the data does support: the kitchen works in an innovative format under Chef Sujatha Asokan, with strength on the wine side from Director Derrick Lim. On a return visit, the most practical move is to ask the team what's current and let the wine list guide some of the food choices , the 120-selection list with France and Australia depth gives the staff enough to work with for a proper pairing conversation.
Yes, with the right group size and expectations. The Michelin Plate (2025), 4.9 Google rating, and $$$ cuisine pricing all point to a kitchen that takes the meal seriously. The team structure , wine director, chef, and a named general manager , suggests the service is built for hosted occasions rather than casual drop-ins. For a dinner where the meal is the event, Quenino is a solid call. For something more theatrical or format-driven, Araya or Labyrinth offer tighter tasting formats that work well for milestone occasions.
At the same $$$ price tier, Thevar and Meta both run strong innovative programs. If you want to stay in the $$ range, Chaleur is worth considering. For a step up in budget and critical pedigree, Jaan by Kirk Westaway sits at $$$ with a longer Michelin track record. See our full Singapore restaurants guide for a broader comparison.
Bar seating details are not confirmed in available data. Given the Level 4 location within a Cuscaden Road property and the restaurant's service structure, this is leading confirmed directly with the venue when making your reservation. The wine program , 120 selections, $$ pricing, $75 corkage , does suggest the bar area, if available, could be a good option for a wine-led lighter visit.
At $$$ cuisine pricing (above $66 for two courses) with a Michelin Plate (2025) and a 4.9 Google rating from 160 reviews, Quenino sits in a competitive but justifiable position. The wine list at $$ pricing is a genuine value add , you're not being squeezed on the bottle markup to make up for food margins. Compared to starred rooms in Singapore that push to $$$$, Quenino gives you a credentialed, technique-forward meal at a price that doesn't require a special-occasion budget. Worth it, yes , particularly if you use the wine list.
Pearl rates Quenino as Easy to book, so you're not competing for reservations months in advance. That said, the Michelin Plate recognition and high Google rating mean weekend evenings and larger tables fill faster than weekday lunches. Two to three weeks out is a reasonable buffer for a dinner booking; a week out is likely fine for lunch. If you're planning a group or private dining inquiry, contact the venue earlier , four to six weeks gives you room to discuss logistics without pressure.
| Venue | Awards | Price | Value |
|---|---|---|---|
| Quenino | WINE: Wine Strengths: France, Australia Pricing: $$ i Wine pricing: Based on the list\'s general markup and high and low price points:$ has many bottles < $50;$$ has a range of pricing;$$$ has many $100+ bottles Corkage Fee: $75 Selections: 120 Inventory: 940 CUISINE: Cuisine Types: Regional Pricing: $$$ i Cuisine pricing: The cost of a typical two-course meal, not including tip or beverages.$ is < $40;$$ is $40–$65;$$$ is $66+. Meals: Lunch and Dinner STAFF: People Derrick Lim:Wine Director Wine Director: Derrick Lim Chef: Sujatha Asokan General Manager: Marcel NA Holman Owner: Shun Tak Real Estate Pte Ltd; Michelin Plate (2025) | $$ | — |
| Zén | Michelin 3 Star, World's 50 Best | $$$$ | — |
| Jaan by Kirk Westaway | Michelin 2 Star, World's 50 Best | $$$ | — |
| Summer Pavilion | Michelin 1 Star, World's 50 Best | $$ | — |
| Burnt Ends | Michelin 1 Star, World's 50 Best | $$$ | — |
| Seroja | Michelin 1 Star, World's 50 Best | $$$ | — |
Key differences to consider before you reserve.
The kitchen works in an innovative register under Chef Sujatha Asokan, so the menu changes and specific dishes aren't locked in. Your strongest move is to let the wine list guide the meal: Wine Director Derrick Lim oversees a 120-selection, 940-bottle inventory with particular depth in France and Australia, and pairing from that list is where the experience has the most shape. At $$$ for a two-course meal baseline, you're already in territory where leaning into the full format makes sense.
Yes, with a caveat on fit. Quenino holds a Michelin Plate (2025) and is owned by Shun Tak Real Estate, which suggests a polished setting at Level 4, 9 Cuscaden Road. For a small group with an interest in wine, it works well as a special occasion venue. If you want a more dramatic tasting menu or a louder atmosphere, Jaan by Kirk Westaway or Zén would be a stronger call.
For innovative cuisine with more tasting menu structure, Zén (three Michelin stars) is the ceiling in Singapore. Jaan by Kirk Westaway offers a refined set menu with strong British-French technique. Seroja focuses on Southeast Asian ingredients with a more personal editorial voice. Burnt Ends is a lower price point but delivers more excitement per dollar if your priority is food over wine. Quenino sits in the middle of this group: a Michelin Plate venue with a serious wine program and a cuisine price point of $$$.
Bar seating details aren't confirmed in available venue data. Given the Level 4 location and the ownership profile (Shun Tak Real Estate), the setup skews toward a formal dining room rather than a walk-in bar format. check the venue's official channels before assuming bar access.
At $$$ for cuisine and $$ for wine (with a $75 corkage fee if you bring your own), Quenino is priced mid-to-high for Singapore's innovative dining category and holds a Michelin Plate (2025). The value case is strongest if you use the wine list: 120 selections and 940 bottles with France and Australia as the anchors means there's real range without aggressive markup. If you're food-first and skipping wine, the per-head cost is harder to justify against Burnt Ends or Seroja at similar spend.
Pearl rates Quenino as easy to book, so you're not fighting a six-week waitlist. That said, for weekend dinners or group occasions at a Michelin Plate restaurant on Cuscaden Road, booking a week to ten days out is practical. Lunch slots are typically more available than dinner. No online booking link is confirmed in available data, so call or email directly.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
