The Toque 12

Host Phillip Davenport takes us on a grand tour to meet the brilliant chefs who have brought their creative culinary innovation to Singapore.

Phil meets talented chefs Stephane Istel of Bar-Roque Grill and Janice Wong of 2am:dessertbar and visits At-Sunrice GlobalChef Academy.

The Tippling Club pairs award-winning cuisine with world-class cocktails and pushes the limits of combining fresh ingredients with unique textures.

Phil is treated to the restaurant's extensive degustation menu that typifies Tippling's ever-evolving dining experience.

Along Collyer Quay in Singapore resides Catalunya, an incredible Spanish restaurant that serves healthy cuisine with a unique molecular touch.

The restaurants Ivan Brehm has been a part of have received a total of 11 Michelin Stars, and in our visit to Bacchanalia, we find out why.

Phil takes us to Cut by Wolfgang Puck in Singapore where we experience the magic behind the drinks and dishes that adorn Cut's menu.

Daniel Boulud's DB Bistro and Oyster Bar at Marina Bay Sands in Singapore offers authentic French homestyle dining with soulful brasserie classics.

Phillip Davenport accompanies us to Waku Ghin at Marina Bay Sands in Singapore run by one of Australia's finest chefs, Tetsuya Wakuda.

Phil heads to Gunther's to meet with Owner Gunther Hubrechsen who thrives on simplicity and fresh ingredients to create his modern French cuisine.

Jaan by Kirk Westaway continues to be among the highest rated Singaporean restaurants, and Chef Julien Royer is a major reason for their success.

Their rooftop garden provides Carlos and Tom, the Owners and farmers of Anti:dote, with fresh ingredients for their signature dishes and cocktails.

Chef Lorenz Hoja and his team take us behind the scenes for a liberating tour of L'Atelier de Joel Robuchon.

Chef Nancy Silverton meets Phil at Osteria Mozza in Singapore before Chef David Almany shares the establishment's sensational cuisine.

Chef Justin Quek's talent adds considerably to the atmosphere of Sky on 57 in Singapore, and his energy shines through in the food he prepares.