As you would expect from a Michelin star restaurant, the meal is truly memorable. Other than a small sign, there is very little to draw your eyes to their shopfront. I'm sure it is a deliberate design choice. If food is an art then the chefs here are maestros. There is so much creativity and flavours in every dish. Bellissimo! Each dish is described by a chef in front of you with reference to their cultural inspiration, cooking methods as well as unique ingredients. While almost every dish is amazing, the extra cost hanwoo striploin was a minor disappointment. It was beautifully presented, full of flavour, but a little chewy. The service is high touch and attentive. There is no doubt the restaurant is a well oiled machine. It is a well choreographed dance at every level. The final bill for the meal was over S$350 pp without wine pairing. I'd skip the striploin next time.

A special treat for a special occasion. As expected of such fine dining restaurants, all dishes are meticulously prepared, showing off the skills from the kitchen (which we got to witness by sitting at the counter). Paid +$42++ for the Wagyu steak option. Nothing memorable

I thoroughly enjoyed my experience at Willow. The presentation was excellent, and the interaction with the chefs made the meal especially engaging. The portions were generous—I actually felt pleasantly full, which is more than I can say for many other restaurants. The ambience and overall setup were also very well done. I will definitely be back.

Willow gave us the kind of fine-dining experience that feels special without becoming stiff or overly formal. We were the only diners at the start of the evening, which made it feel almost like a private dinner. Then, as the restaurant filled up, the energy changed in a good way. Watching the team work behind the counter became part of the experience, almost like a very calm, very precise choreographed kitchen dance. The atmosphere is intimate and relaxed, and the staff were excellent throughout: friendly, attentive, and never awkwardly hovering. The pacing was just right, which matters a lot with a tasting menu. Nothing felt rushed, but there also were no long dead zones where you start questioning your life choices between courses. The food was creative, beautifully presented, and had a strong Japanese influence without feeling like it was trying too hard. The standout dish for me was the dry-aged duck. It had the best balance of flavour, texture, and richness of the night. That was the dish I would happily eat again. Not every dish landed perfectly for me. The premium fish maw course was too fishy for my taste, and I did not enjoy the flavour profile. That is personal preference rather than a kitchen failure, but it was the one course I would not miss. One surprise highlight was the non-alcoholic drinks. We usually go for a glass of wine or a cocktail, but this time we decided to try something different, and I am glad we did. The non-alcoholic Sauvignon Blanc was genuinely excellent and probably my new favourite non-alcoholic wine discovery. It made the meal feel complete without needing alcohol. The only real negative was around pricing clarity for the drinks. Our total came to around S$800 for two, so this is obviously not a casual dinner. I am fine with paying for a great experience, and this was one, but the drinks pricing could be displayed or explained more clearly so there is no chance of miscommunication. Overall, Willow is expensive, but it delivers a memorable, polished, and personal experience. The food is thoughtful, the counter seating adds a lot, and the service makes the evening feel warm and special.

Ticked off another 1 Michelin starred restaurant from my to try list. The food was yummy and service was overall great. The highlight and my favourite item was definitely the seasonal Japanese fish; I’m salivating thinking about the super yummy fish bone soup paired with the rice. Recommend! 🤤 Pictured: - Japanese whelk: scallop, horseradish, sea grapes 👍🏻 - [Complimentary] Bread & butter 👍🏻 - [Add on] Beignet: amur caviar, bonito cream 👍🏻 - Tilefish - signature: crispy-scaled amadai, conpoy, snow crab 👍🏻 - A5 miyazaki wagyu: kyoto manganji peppers, black garlic 👍🏻 - Seasonal Japanese fish: koshihikari rice, roasted fish bone soup 👍🏻 - Liang teh: honey, yoghurt, peach gum 👍🏻 - Beh teh saw: sesame, shallots 👍🏻