Eric Ng is in the business of producing seafood via vertical farms in Singapore, but his palate is wide-ranging. “I enjoy exploring places for good food,” he says. “It is always a pleasure to meet up with restaurateurs to understand how they create their menu.” For him, eating is no mere satiation of appetite. “I have forged many valuable friendships over the years from my dining experiences.”

(Related: The Peak Power List 2018: Eric Ng)

Eric Ng’s recommendations for:

Modern Fusion

28@Wilkie offers up to five grades of caviar.

Contemporary Italian restaurant 28@Wilkie is an undiscovered gem in the Orchard Road area that serves outstanding caviar. It serves up to five grades – Amur caviar, Kaluga hybrid, Russian hybrid, Russian caviar and Kaluga caviar – under the label Caviar Colony. The lounge can fit up to 20 guests, which is perfect for cocktails. The restaurant can seat up to 60, and there are two large function rooms for greater privacy. My favourite dish from chef Kenny Huang is the cold somen pasta topped with Hokkaido scallops, uni, and house caviar. When I crave meat, I go for the Hokkaido A4 Wagyu, served with truffle and a barolo from Italy.

(Related: Trattoria Pizzeria Logic serves up Italian classics with Japanese flair )

Chinese – Teochew

Huat Kee Restaurant serves Teochew cuisine that can be paired with wines from its cellar.

Teochew Restaurant Huat Kee opened in 1969 and is one of the pioneer restaurants in Singapore that specialises in Teochew cuisine. As a Teochew, I love Huat Kee’s cold crabs, steamed fish and, of course, its premium abalone. Not forgetting tradition, Huat Kee also serves jellied pork trotter, liver roll, crispy fried flat noodles with radish and spinach, and desserts such as orh-nee (yam paste with ginkgo nuts and pumpkin). The restaurant also has a wine cellar, making it a place for a sumptuous meal with friends and family.

(Related: Get to know Singapore’s oldest family-run restaurants)

Chinese – Healthy Fare

Big & Small Restaurant (formally known as Jim Garden) was founded in 1988 in China by Zhao Zhongli, the former senior nutritionist of the Chinese Consulate General in San Francisco, and a branch opened in Singapore two years ago. The dishes have no MSG or additives, and only natural ingredients are used. The meat and seafood are certified by the Agri-Food & Veterinary Authority of Singapore for being hormone-free. I like the chicken fillet with salted fish and yellow chives, and sauted wild red mushroom, which I understand they bring in themselves. I have brought many friends and overseas clients here – all were impressed by the dishes.

(Related: Stalwart Chinese restaurant Grand Shanghai reopens its doors)