Tucked behind a 7,000 square-foot wine shop, Bâtard is as much about the food as the elixir. The young head chef has worked in some famous kitchens in Singapore and Hong Kong; his classic French techniques are manifested in signatures like roast local three-yellow chicken, and monkfish en croute; pre-order them to avoid disappointment. Wine-wise, over 1,000 labels are offered at retail prices – ask the sommelier to help you navigate the list.