Together with his wife (and exemplary hostess) Edith Lai, Chef Julien Bompard established Le Saint Julien as one of the finest French restaurants in Singapore. Seven years on, it’s still leading the pack with chef de cuisine Stephane Browne at the helm, no small feat given the notoriously fickle nature of Singapore’s dining scene. All you have to do is try the signature Duck Platter (which includes duck breast, duck confit and duck rillette) and dreamy lobster bisque and you’ll understand why.
