Name: Otto Ristorante
Address: 32 Maxwell Rd, #01-02/03 Maxwell Chambers, Singapore 069115, Singapore
Telephone: +6562276819
Price range: $$-$$$
Rating: 3.8

Otto Ristorante is located at 
#01-02 Red Dot Traffic Building&nbsp;|&nbsp;32 Maxwell Road, #01-02/03 Maxwell Chambers,&nbsp;Singapore 069115,&nbsp;Singapore. The restaurant is very pretty and the food is very good. However, what really makes it different from other restaurants is the service! A special thank you to Michelle, the floor manager, who took great care of my friend and I during our dinner. We will be back soon.

Otto Ristorante

The restaurant specializes in Nordic Kaiseki cuisine, and its unique dining style gives people a refreshing feeling. The restaurant is located in a three-story small western-style building. The entire dining experience runs through the different spaces of the entire restaurant, and each part can bring a different experience.
First, taste the appetizers on the first floor, a total of 4 dishes, each dish is small and exquisite, and the taste is very unique. Coupled with the living room-style design and the cordial communication of the waiter, you will feel at home. After the appetizer, you will be taken to visit the open kitchen to display and introduce all the ingredients and raw materials used tonight. The appetizer is [Krug, Grand Cuvee 168], which is just right with each dish.
The main meal needs to go to the second floor, where the environment is more elegant and quiet, and there is also a small garden-like dining area, which is very fresh and natural. Each dish is beautifully prepared, and the ingredients used are also quite high-end, including Scottish scallops, Japanese monkfish liver and French pan-fried foie gras, etc., and each dish is paired with a different glass of [Krug] champagne according to the taste, including [1988 Krug, Brut] [1995 Krug, Brut] and [2004 Krug, Clos Du Mesnil] and [Krug, Grand Cuvee 166], a total of 7 types of Krug champagne, which can be said to be worth it.
After enjoying the main meal, you will come to the rest area on the third floor to taste tea and fruits. The variety of tea is also quite rich, and the selection of fruits is also very high-quality. It is very comfortable to drink tea and chat with friends here after dinner.

Trip Gourmet Awards

Achieved a 4-year streak on the annual lists

Featured in 2026  Asia 100 - Fine Dining 

2026  Asia 100 - Fine Dining 

[Taste] Chef Rishi Naleendra is from Sri Lanka. His menu is based on local ingredients and has unique flavors.
[Environment] The environment of this restaurant is elegant. The Michelin Guide also recommends this restaurant, believing that the cooking here is excellent and should not be missed.
[Service] The service attitude is very friendly and professional. Cloudstreet is a restaurant helmed by chefs Rishi Naleendra and Gareth Burnett. It is a sister restaurant of CHEEK BISTRO.
❗️This restaurant offers a variety of cuisines, including Western food, Asian dishes and desserts. It is simply too good

🏛️ A Blend of History and Modernity: The Culinary Autobiography of Restaurant BORN, Singapore

Stepping into Restaurant BORN, located within the historic &quot;Golden Gate Association&quot; in Tanjong Pagar, the first thing that strikes you is the soaring circular atrium and the massive, modern paper art installation. This is more than just a Michelin-starred restaurant; it&#39;s a fusion of Chef Zor Tan&#39;s personal background and French culinary techniques.

🎨 Spatial Aesthetics: Modernity Breathing in a Historic Setting

&bull; Architectural Tension: The restaurant retains its Qing Dynasty-style exterior, while the interior is interwoven with pure white tones and flowing curves, creating a sacred and tranquil atmosphere.

&bull; Flowing Design: The seating area and open kitchen create a sense of continuous flow, perfectly complementing the theme of &quot;BORN&quot;&mdash;birth and heritage.

🍽️ Soul Cuisine: When Chinese Ingredients Meet French Elegance

Restaurant BORN&#39;s menu is like a cross-border cookbook, each dish bearing the imprint of the chef&#39;s childhood memories and professional training:

&bull; Exquisite Appetizer Platter: The delicate dessert served in multiple small dishes showcases an ultimate pursuit of the layers of ingredients, from savory to sweet, with a strong sense of rhythm.

&bull; Classic Reimagined:

&bull; Craft Main Course: The chef excels at reinterpreting Eastern ingredients (such as sea cucumber or abalone) with rich French sauces. The tempting meat dishes in the photo, paired with delicate spreads and tender side dishes, demonstrate precise control of heat.

&bull; Visual Layers: The plating of each dish possesses a sense of &quot;harmony,&quot; whether in the contrast of colors or the choice of plates, all appearing restrained and elegant.

No. 17 of Fine Dining  in Singapore

Naeum&rsquo;s food was worth the wait, one of the best Korean fine dining restaurants in Singapore.
The restaurant has  attained 1 Michelin Star status for the Michelin Guide Singapore 2022.

One of the Top Fine Dining  in Singapore

A modern Middle Eastern restaurant with a good environment and a beautiful bar wall. It uses ingredients and spices from the Middle East.
Singapore also has authentic Turkish coffee, which is slightly sour and bitter, and tastes between espresso and American coffee, which instantly brought me back to Turkey full of memories.
The lunch set is only 29 SGD per set, not limited to one set per person. The roasted cauliflower deserves its name. For the main course, you can choose two Turkish-style Kebabs. Don&#39;t choose the lamb one because it tastes a bit heavy. The others are all very good.
My friend was also invited by the enthusiastic bartender to experience mixing a cocktail. The atmosphere in the store was very good and it was a very happy experience.

Firangi Superstar offers a unique dining experience with its creative menu and themed rooms. The innovative cocktails and starters, like the sesame murukku with salmon, were highlights of our meal.

Otto Ristorante位于#01-02 Red Dot Traffic Building&nbsp;|&nbsp;32 Maxwell Road, #01-02/03 Maxwell Chambers,&nbsp;Singapore 069115,&nbsp;Singapore餐厅非常漂亮，食物也非常好吃。然而真正让它和其他餐厅不同的是他家的服务！这里我要特别感谢楼层经理米歇尔，她很用心地照看我和我朋友的晚餐。我们很快会再度光临的。

最专业的服务。食物有点令人失望&mdash;&mdash;虽然品质接近完美，但缺乏本地特色。但费尔顿路葡萄酒配上餐厅的食物，这仍然是一个美妙的夜晚，一顿美味的晚餐。我还惊奇的发现，餐厅厨师尼克（Nick）的老师，是我最喜欢的厨师之一&mdash;&mdash;郊狼咖啡馆(Coyote Cafe)的马克&middot;米勒(Mark Miller)。这里真的是一个交流学习的好地方。

Most professional service. The food was a little disappointing - although the quality was close to perfect, it lacked local flavor. But with the Felton Road wines and the food, it was still a great night and a delicious dinner. I was also surprised to find that the chef Nick was taught by one of my favorite chefs, Mark Miller of Coyote Cafe. This is really a great place to exchange and learn.

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Positive reviews

My visit, occurring on what appeared to be a busy night, possibly contributed to a less-than-fantastic experience, especially given the price tag (SGD230+ for a solo dinner). Opting for the 5-course degustation menu, my expectations were high.

The evening commenced with a glass of Sicilian white wine, Etna Bianco DOC - Alta Mora. To my surprise, the glass arrived pre-filled, denying me the customary ritual of inspecting the bottle or sampling the wine beforehand. The wine, while slightly fruity with a minerality reminiscent of Sauvignon Blanc, fell somewhat flat overall.

The bread service was generous, with the focaccia standing out as the most noteworthy. The accompanying olive oil was decent but failed to leave a lasting impression.

An Italian manager graced my table with an amuse-bouche—a creamed cod with soft polenta, a nod to the chef's Treviso roots. While the fish was tender and flavorful, an excess of pepper slightly marred the dish. The hurried clearing of the table indicated a sense of haste.

Next came the standout dish of the evening—a beef tartare with smoked burrata cheese cream and crostini. The meticulous pairing of tartare with chopped capers, coupled with the interplay of textures in the tender burrata, was a culinary triumph.

Following another swift table clearing, I was served the Livorno-style Caciucco (seafood soup) in a light tomato base. The seafood lacked the desired flavor, and the tomato soup failed to leave a lasting impression. 

The Squid ink tagliolini that followed redeemed the experience with bold saffron notes, perfectly cooked pasta, and delectable crab meat. 

At this juncture, I decided to order a glass of Amarone della Valpolicella: my mistake, as I thought the following dish was going to be meat-based. Surprisingly, the head waiter promptly poured the wine without allowing me the customary tasting and approval, leaving me slightly perplexed. This approach felt unconventional, particularly for the priciest wine by the glass on the list.

The subsequent dish, an Atlantic Cod tagliata with a black olive crust and sweet garlic sauce, was satisfactory but failed to attain culinary excellence. 

Concluding the culinary journey was a Passion fruit cheesecake parfait, a delightful yet overly sweet ending to the meal.

Notably, the waitstaff's explanations of the dishes felt perfunctory, lacking the expected depth and detail for a restaurant of this caliber. In terms of presentation, apart from the tartare, the visual composition of the dishes seemed rather basic.

In summation, Otto provided a mixed experience. While certain dishes showcased culinary finesse, the overall execution fell short of expectations, particularly considering the price point.

Perhaps, on a less hectic evening, the nuances of the dining experience might have shone more brightly.

Otto Ristorante

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