Willow Restaurant

Willow Restaurant An exploration of the finest seasonal ingredients and cooking techniques from across the globe.

Permanently closed.
19/08/2026

At Willow, Group Wine Director and Master Sommelier, Roberto Durán, curates a selection of wines from high-quality producers, celebrating the craft, heritage, and sense of place behind each bottle.

Paired with Chef Nicolas’s creations, our wines invite guests to experience the harmony between the glass and the plate.

Discover the stories behind our wines and reserve your seat via the link in bio.

05/08/2026

We are truly humbled to have been recognised with a MICHELIN star for the fourth year running.

To our Willow team in the kitchen and on the floor, this recognition is a reflection of the care, commitment and craft you bring to Willow every day. It inspires us to keep learning, refining and working even harder.

To every guest who has dined with us and made Willow part of your celebrations, evenings and memories, thank you for trusting us to take you through each season and embracing our ever-evolving menus.

Here’s to many more years of sharing our table with you.

30/07/2026

Meet Hugo Wai (Hugo Wai), Senior Wine Sommelier at Willow.

Originally from Hong Kong, Hugo brings 4 years of experience across a range of restaurants, with a passion for connecting guests to both timeless classics and lesser-known discoveries.

Pairing each course with wines that elevate the dining experience, his approach is always warm, thoughtful and personal.

Reserve your seat via the link in bio and catch him the next time you’re at Willow.

01/06/2026

A look back at our Willow x Akar Four-Hands on 22 & 23 May.

From market to harvest to prep and plate, each moment reflected two distinct perspectives working in harmony.

Executive Chef Aidan Low () of Akar Kuala Lumpur () brought his native Malaysian ingredients into dialogue with Willow, alongside Executive Chef Nicolas Tam ()’s intuitive Singaporean approach, served and experienced with guests across both evenings.

25/03/2026

Our Madai begins with patience and precision.

We cure the fish in Rausu kombu using the traditional kobujime technique, allowing time to deepen its umami and refine its texture. It is then wrapped in translucent daikon and laid with edible flowers and herbs. The dish is finished with thin slices of kinkan and a kumquat and olive oil emulsion, enhanced by drops of magnolia leaf oil for a quiet, precise bitterness.

Lunch menus start from $98++, Fri & Sat.
Dinner is served Tue to Sat.

Reserve your seats via the link in bio.

12/03/2026

Our Bidor Duck is prepared with care at every stage.

We dry-age the duck to deepen its flavour, roast it to concentration, then finish it over glowing binchōtan for a gentle touch of smoke. It is paired with the first harvest of French asparagus and a silken prune and Madeira sauce, finished with a touch of Taiwanese maqaw pepper for citrus lift and soft spice.

Now available on our seasonal menu for both lunch and dinner.

Book your spot through the link in bio.

This spring at Willow.Bidor duck, dry-aged to deepen flavour, roasted to concentration and finished over binchōtan for a...
16/02/2026

This spring at Willow.

Bidor duck, dry-aged to deepen flavour, roasted to concentration and finished over binchōtan for a gentle, lingering smokiness.

Paired with the first harvest of French asparagus and a silken prune and Madeira sauce, bringing dark fruit richness and quiet acidity.

A final touch of Taiwanese maqaw pepper lifts the dish with citrus perfume and soft spice.

Now on our seasonal menu. Reserve here: https://brnw.ch/21wZYNj

Textures of Willow's new space. Over the last two months, we've been working piece by piece to refine what matters — war...
27/01/2026

Textures of Willow's new space.

Over the last two months, we've been working piece by piece to refine what matters — warmth, calm, and intention in every detail.

Our doors reopen today.
Reserve your seats via: https://brnw.ch/21wZq0o

Warmth in wood. Softness in light. Intention in every line. This is Willow's new sanctuary taking shape.Preview what awa...
23/01/2026

Warmth in wood. Softness in light. Intention in every line. This is Willow's new sanctuary taking shape.

Preview what awaits, and join us from 27 January.

Behind closed doors, a quiet transformation is taking shape at Willow. We can’t wait to welcome you into our refreshed s...
12/01/2026

Behind closed doors, a quiet transformation is taking shape at Willow.

We can’t wait to welcome you into our refreshed space from 27 January.

Address

39 Hongkong Street
Singapore
059678

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