Helmed by Busan-born chef Sun Kim who trained at Tetsuya Sydney and Waku Ghin, Meta earns a well deserved spot on the Two-Michelin stars list this year. The cuisine here is the right kind of marriage between French presentation and Asian flavour. A notable dish is the steamed Jeju abalone with gochujang seaweed risotto, boasting constrasting textures and flavours.

Meta sports an open kitchen so diners can chat with the culinary team. Warm greys and wood set the scene for artistically minimalist dishes brimming with flavour. The single set menu demonstrates a bias for seafood but will also find favour with meat lovers.

Making the most of the opportunity to showcase the kitchen team's broad inspirations, Meta is offering three menus, featuring classic Korean dishes and Meta signature dishes. The latter is a set meal complete with dessert that comprises several notable appetisers, such as cabbage chawanmushi and Jeju abalone, and a choice of either roasted Challans duck or Wagyu beef short rib as the main dish. The former is a comforting assortment that include japchae (stir fried glass noodles with beef and vegetables), cabbage chawanmushi, kimchi soup and potato mayo salad, and for dessert, Dalgona panna cotta.

Dinner: Tuesday & Wednesday, 6:30pm to 11:15pm (Last seating at 8:15pm), Dinner: Thursday – Saturday, 6:30pm to 11:15pm (Last seating at 8:15pm), Lunch: Thursday – Saturday,12pm to 3pm (Last seating at 1pm). Meta — the name is derived from “metamorphosis” and translates to “change” — opens its doors at Keong Saik Road with the objective of preserving its roots and customs while simultaneously offering an innovative dining experience. The restaurant, which fuses Asian flavors into French cuisine’s traditions, exemplifies the notion of mixing Asian tastes into Western practices.

Contemporary Korean fine-dining with Korean libations to matchIf the acquisition of its second Michelin star is anything to go by, Restaurant Meta needs to get on your radar. Tetsuya’s trained, Busan-born chef-owner Sun Kim pays tribute to his heritage with a Korean-inspired menu, updated to reflect the passing of the seasons, executed with premium produce and rock-solid French cooking techniques. The gyeran jjim (steamed egg custard) is a triumph, a silky egg confection finished with haemultang (seafood broth), spanner crabs, Manila clams and a drizzle of minari oil.

Chef Sun Kim, a native of Busan, Korea, brings his culinary heritage to life with a refined modern approach that blends bold Korean flavors with sleek, minimalist aesthetics. The open dining room seamlessly integrates with the kitchen, creating an intimate chef’s table ambiance where guests can feel immersed in the culinary artistry. One standout dish is the steamed Jeju abalone paired with gochujang seaweed risotto, a delightful combination of textures, from the tender abalone and creamy rice to the crisp crunch of lily bulbs.

Meta is short for metamorphosis, which represents the one Michelin-starred establishment’s evolutionary approach to the menu by its culinary team in this ever-changing F&B industry. Led by Chef Sun Kim who combines his Korean heritage, Japanese culinary touches, and Western culinary training, Meta models his East-meets-West mantra, incorporating a variety of native and seasonal produce. The Lunch Menu (S$248++) is only available on Fridays and Saturdays, and includes ingredients like abalone, quail and rough scale flounder.

Short for metamorphosis, One-Michelin-starred Meta is representative of the ever-changing F&B industry, as well as its culinary team’s evolutionary approach to the menu. At the restaurant, dishes and flavour combinations are reinterpreted to reflect Chef Sun Kim’s experiences. Combining his Korean heritage, Japanese culinary techniques, and Western culinary training, Meta presents innovative and well-balanced dishes that utilize the best seasonal produce and ingredients from around the globe.

Having moved in 2018 and settled into its current space, Meta still boasts an open kitchen for diners to interact with chefs, but its décor takes on warmer grey and wood tones. Only five- and seven-course menus are offered, but they change every three months. The Korean chef excels at reinventing Australian food with Asian – largely Korean – twists, as seen in signatures like raw oyster with ginger lemon gochujang, and perfectly cooked Jeju abalone.

What to order: If you’re sick of decision-making, order the Meta Galbi Doepbap set, which comes with a wagyu rice bowl, chawanmushi, stir-fried kimchi, abalone and a mixed-nut tart. Otherwise, knock yourself out with Kimbaps, Seafood Pancakes and the Hamburg Doepbap, a rice bowl packed with garlic crumble, pickles, beef patty and a buttery slow-cooked egg.

Meta’s culinary team showcases menus that are not only innovative but well balanced and based on Korean heritage, travels and the chef’s culinary experiences. If you are looking for fine-dine options that offer authentic Korean cuisine, this place must be on your list. Check the menu here: MetaLocation: 1 Keong Saik Rd., Singapore 089109 Call: 6513 0898

Meta Restaurant in Singapore blends Korean-inspired cooking with French techniques, using high-quality produce from Japan. Led by Chef Sun Kim, this Michelin-starred spot offers a refined yet relaxed setting and service. Its focus on fresh ingredients and thoughtful preparation makes it a welcoming choice for those seeking a balanced, elegant meal.

Another Michelin-starred French restaurant in Singapore, Meta takes French classics and gives them an Asian (mostly Korean) spin. It uses primarily fresh and seasonal ingredients in its creations. Service is warm, and diners can enjoy an ever-changing lunch course menu from $248 per pax and a dinner course menu from $278 per pax.

Esteemed Straits Times food critic Wong Ah Yoke said that it’s best that the talented Pastry Chef Tammy Mah of Meta leaves molecular cooking techniques alone; I couldn’t disagree more. Her creations are innovative and delicious. The golden ball of cheese cake splits open to drip a bleeding heart of blood orange coulis.

Meta, another Michelin-starred French restaurant in Singapore, serves French classics with an Asian (mainly Korean) twist. Its recipes generally include fresh and seasonal ingredients. The service is friendly, and customers can select from an ever-changing menu of four dishes at lunch and seven courses in the evening.

Short for “metamorphosis”, one-Michelin-starred contemporary Korean restaurant Meta brings back classic dishes with its takeaway set menus. These change with each week. This week, it’s japchae (stir fried glass noodles with beef and vegetables), cabbage chawanmushi, kimchi soup and dalgona coffee.

Fusing French and Korean influences, Meta delivers refined, innovative flavors, securing its place among Singapore restaurants redefining modern gastronomy with bold creativity and precision. 📍 9 Mohamed Sultan Rd 💲 tasting menu from $186 USD. Meta is where Asian nostalgia meets haute cuisine.

Other Singapore restaurants that improved their ranking from 2022 are Meta restaurant in Keong Saik Road at No. 17 (up from No. 20), Burnt Ends in Dempsey at No. 24 (up from No. 41), Euphoria in Tras Street at No. 25 (up from No. 56) and Cloudstreet in Amoy Street at No. 26 (up from No. 44).

Meta: Chef Sun Kim’s Meta offers a unique blend of Korean and European flavours. Holding one Michelin star, the Boneless Korean Short Rib, a tender and flavorful dish, exemplifies the restaurant’s innovative fusion cuisine.

At Meta, Chef Sun Kim from Busan adds a twist to their popular risotto by incorporating steamed Jeju abalone and gochujang seaweed, offering a contrasting texture in every bite.

One-Michelin-starred Korean restaurant Meta, led by Chef Sun Kim, offers innovative cuisine blending Korean flavors with modern techniques. Photo: CNA Lifestyle