Over $80

ANDRE
The menu: In keeping with the philosophy of a degustation menu, their lunch is prixe fixe, with three appetizers, one main course and a dessert. There are no choices whatsoever, so come with an open mind and be prepared for whatever chef André decides to craft. On our visit, we indulged in creations such as smoked salmon served with white peach and tomato salad, Hijeki seaweed and basil flower sorbet, bruleed foie gras jello, périgord black truffle coulis with chives and slow-roasted Japanese Omi short rib beef with celery root puree and mushroom polenta Bianca.
The damage: It’s one of the steepest lunches, at $125 for five scrumptious courses.
The verdict: For a five-course meal, it’s surprisingly quick (we were in and out in just an hour and 15 minutes). The service was beyond reproach, the clientele is well-coiffed and the food superb. Our only gripe is that it’s on the pricy side of things. Then again, if you’re coming here, that shouldn’t be an issue.
41 Bukit Pasoh Rd., 6534-8880. Mon-Fri noon-4pm.

IGGY'S
The menu: It’s a standard four-course deal here, as standard as it gets at Iggy’s anyway. They switch things up every one or two months, depending on what’s in season. We were offered a hot and cold entrée to pick from (naturally we ordered both), pea flan with mint and parmesan or a divine oyster with shiso leaf, encased in sea essence jelly, with mascarpone and pickled discs of cucumber. That was followed by a pasta course of squid ink tonnarelli with fried calamari and tomatoes or vegetarian lasagna. For mains, three offerings: Spring vegetables (for herbivores), quail with black beans and white asparagus, or charcoal-grilled Wagyu with tapenade, okra and yukon gold potato ($40 supplement). For the sweet-toothed, three different options such as yogurt panna cotta with raspberries.
The damage: $85 for four courses (one starter, a pasta dish and a main, followed by dessert). Not the most expensive, but certainly not cheap either.
The verdict: The crowd’s a little older here (mid-40s, plus or minus 10 years) and it’s a pleasant experience overall, with mostly competent wait staff (although they neglected to ask us how we’d like our beef done: For the record, medium-rare please) and good quality fare. The entire affair lasted a pleasurable 90 minutes.
3/F Hilton Singapore, 581 Orchard Rd., 6732-2234. Daily noon-3:30pm.

KUNIO TOKUOKA 
The menu: Michelin-starred chef Kunio Tokuoka prizes freshness and simplicity above all else; you could say his philosophy is: Balance, balance and balance. Both lunch sets, the five-course and kaiseki, don’t really give you options, although the former allows you to pick from assorted sushi, seafood shirashi donburi or tempura udon for mains. The latter is undoubtedly more filling, but at $450 a pop, you’d certainly hope so. Seasonal offerings include fresh scallops and ikura with homemade chirizu sauce, a tantalizing spread of the freshest sashimi and charcoal-grilled Wagyu with shaved foie pate.
The damage: $120 for the five-course set lunch or $450 for the seven-course kaiseki menu.
The verdict: Is it absolutely delicious? Without a doubt. But unless you’re Miss/ Mr Moneybags, we’re not entirely convinced the jump from $120 to $450 is worth it. Ideally, you’d charge it to your company or have your sugar momma take you.
#02-139 Crockfords Tower Lobby Level, 26 Sentosa Gateway, 6686-3633. Daily noon-3pm.

KURIYA PENTHOUSE
The menu: Centered around what’s fresh at the fish markets and seasonal products from Japan, you’re entirely at the mercy of head chef Yoshihiko Koezuka. Fortunately, you’re in good hands. We were lucky enough to sample some homemade white miso mousse with ikura, raw nore sore (baby eels) and hotaru ika (firefly squid) tempura. The procession of courses continued with Shikoku sugar tomatoes and tomato sorbet, toro (tuna belly), uni (sea urchin) and tai (sea bream) sushi and finally, luscious strawberries and a wedge of insanely sweet and intoxicating musk melon.
The damage: The seven-course lunch goes for $120 and comes with a welcome drink, as well as tea or coffee. There’s also an eight-course chef omakase set for $150.
The verdict: We took about two hours to get through our seven courses, so forget about it unless your boss is out of town or you’re armed with an arsenal of excuses for why you’re only back in the office when everyone else is getting ready to leave.
#12-02 Orchard Central, 181 Orchard Rd., 6509-4222. Daily noon-3pm