$29 Set Lunch Cooked By Chef Who Once Worked At Three-Michelin-Starred Restaurant The Fat Duck

The kitchen here is led by Norwegian executive chef, Markus Dybwad, who was junior sous chef at three-Michelin Star joint The Fat Duck in England. He had also worked at Iggy’s in Singapore. Quite impressive.

The tastefully decorated dining room with Nordic-style furniture has an open kitchen where you can watch the chefs preparing your meal.

Set lunches start at $29 for two courses, and feature dishes like the Hot-Smoked Greenland Halibut with boiled egg, horseradish and caper-shallot brown butter. At dinner, tuck into fancier plates like King Crab Legs ($38), served with mayonnaise, dill and lemon, and seared Langoustine ($29, pictured above) paired with smoked bone marrow, confit of swede and crispy kale.

Burn those calories after a hearty meal by shopping at the adjoining market. You can tapow ready-to-eat dishes for your next meal, such as Smørrebrød open-faced sandwiches (above, $4-$10), salads, fish pie and sashimi. Or get your hands on premium Nordic produce such as fresh Norwegian whole salmon ($41 per kg) and dairy products like Røros Smør ($12.50 for 250g), grass-fed Norwegian butter. Feel free to ask the staff for tips on how to create stellar seafood dishes at home.

Located at Keppel Bay, this breezy 130-seat seaside joint is all about fresh seafood, prepared modern European-style. Its introduction celebrates the 10th-year anniversary of the Privé Group, which, in addition to this new spot, is behind various local F&B and nightlife outlets such as American diner Roadhouse and casual restaurant Privé.

2 Keppel Bay Vista, S098382. Open Mon-Sat. Restaurant: Mon-Fri, 11.30am-3pm & 6pm-11pm. Sat, 6pm-11pm. Bar: Mon-Sat, 4pm-1am. Last orders at 2.30pm for lunch, 10.30pm for dinner, 12.30am for the bar. Tel: 6776-0777. www.bayswaterkitchen.com.sg.

British-born chef de cuisine Jack Allibone heads the kitchen here. He was previously the sous chef at the one- Michelin-starred Angler Restaurant in London.

Aside from the scenic location, Bayswater also boasts a raw seafood bar, live fish and lobster tanks, and even a private “recreation room” that has a foosball table and a custom-made ping pong table for some pre- or post-food fun.

The menu offers dishes like Freshly Shucked Irish Oysters ($6 each; $33 for a half dozen), and Chargrilled Octopus ($22) served with smoked cod roe, gremolata and borlotti beans. Dining in a group? Dig into the Chef’s Seafood Platter ($60 per person, minimum two people), a luxurious combination of six seafood items, including Grilled Lobster and Beer-Battered Cod. There’s also a set lunch menu (from $28 for two courses) with more seafood-centric offerings, plus desserts like Yoghurt Panna Cotta with cherries and almonds.

Although the menu revolves around seafood, Bayswater Kitchen also caters to meat lovers and vegetarians with options like steaks, grilled vegetables and salads. Try the Beef Agnolotti (above, $18), a pasta dish served with Leek, Parmesan and Smoked Bone Marrow.