Gordon Ramsay’s Singapore outpost at Marina Bay Sands impresses with its traditional European cooking, with some dishes creatively prepared with an Asian twist. The appetiser of Alaskan king crab and apple cocktail with pink peppercorn has a fresh, sweet meat, but executive chef Sabrina Stillhart can sometimes be too generous with the sauce. Mains-wise, it’s two thumbs up for the slow-roasted Dingley Dell pork belly with spiced apple purée, as well as for the traditional fish and chips with crushed peas and tartar sauce. Both dishes are skilfully executed using fresh produce and ingredients, resulting in strong, robust flavours. A meal here isn’t complete without a beverage or two; luckily, there’s an extensive wine list that spans different regions around the world.