New Order

 

American
Chef: Wolfgang Puck, an Austrian best known for Beverly Hills celeb haunt Spago, where Elton John hosts his Oscars party.
Restaurant: Cut, a steakhouse (there’s already one in LA and another in Las Vegas)
Opens: Second half of 2010, at Marina Bay Sands theatre area
Food: A meat feast – cuts of raw meat are brought to the table before you eat to help you choose. Critics also rave about the bread – parmesan-baked breadsticks and pretzel bread with violet mustard.
Decor: Sleek and understated. The vibe is lively, fun and informal – not the place to go for an intimate night out.

Chef: Daniel Boulud, who made his name with fine-dining restaurant Daniel in New York, and now has 10 restaurants in North America.
Restaurant: DB Moderne
Opens: Second half of 2010, at Marina Bay Sands theatre area
Food: French-American brasserie. Everyone raves about the Original DB Burger, a sirloin burger filled with braised short ribs and foie gras, on a parmesan bun, served with chips. You can also get the Royale version, which comes with shaved black truffles.
Decor: Glass, wood and leather, with red as the main colour. The New York branch apparently has a young and fashionable crowd, attracted by the chill-out vibe.

Australian
Chef: Scott Webster, an Aussie who previously had London diners in the palm of his hand with restaurant Osia. He closed it in 2006 to open a guesthouse in New South Wales.
Restaurant: Osia (his original London restaurant reborn)
Opened: March, at Crockfords Tower, Resorts World Sentosa
Food: Contemporary cuisine with indigenous Australian flavours and Asian accents. The Mulwarra Lamb is a standout, as is the black pepper ice cream. The menu changes four times a year.
Decor: Relaxed and muted, with indoor and outdoor dining areas, and a tapas bar.