Fans of Private Affairs will be happy to know that they no longer have to trek all the way to Joo Chiat to dine at their favourite establishment, amidst seedy KTV lounges. Private Affairs' new location on a quaint street in the Central Business District is modern, fresh and elegant and comes with a dining space that spans three whole floors including a rooftop bar.

The team at Private Affairs put in a lot of effort, overhauling the entire space, to create an entirely new and inviting experience for their diners, new and old, even adding an elevator! Judging from the fashionable crowd that dine here, in their crisp white shirts and impossibly high heeled shoes, i am sure they are thankful for such an inclusion. With such attention to detail to the space, it's no surprise that they worked as hard to make the food here really shine!

Chef Desmond Lee, whose previous work includes assisting chef Julien Bompard from Le Saint Julien and even a stint with British celebrity chef Gordon Ramsey, is a new addition to the Private Affairs team and currently heads up the kitchen. He adds his Midas touch to the dishes here such as the Capellini pasta with seared scallop, truffle oil and parmesan cheese that makes them absolutely memorable. After your meal, be sure to head up to the rooftop bar, enjoy the beautiful skyline, and nurse your full tummy with a sophisticated cocktail or a single malt whisky. Surrounded by beautiful people, all sharply dressed, while enjoying the good conversation under the gorgeous night sky, you may even be tempted to light up a cigar à la Don Draper. (Mar 2012)

Private Affairs may have left its old address behind and moved from its digs in Joo Chiat to the Central Business District (making it that much easier to get to!) but they've brought with them the foodie favourites that helped them make their mark in the local food scene.

The Capellini served with Truffle Oil, Japanese Scallops and Konbu has got to be their most famous dish on the menu. What started out as an appetiser now has the additional option of a main course serving, since it was not uncommon for diners to order an additional starter portion because they just couldn't get enough of this delicious dish! We were very very tempted to order another serving for ourselves but resisted the urge so that we could save space for the other courses.

The French Duck Breast is an absolute stunner. Served with duck parmentier and duck liver, it could have been renamed as "Duck 3-ways" with an inspired combination of three very different textures and rich flavours. Each of these preparations could have been a centrepiece in itself so it was a real treat to get all of them served on a single plate. This makes it great for those who can't decide, much like us!

Finishing off the meal, we plumped for the Pear Tart with Vanilla Ice Cream which was a delightfully delicate end to our hearty meal. The warm, buttery and flakey puff pastry topped with juicy caramelised pears and vanilla ice cream had us fighting over the last scraps, which to be fair is not an uncommon event whenever the Chope team heads out to dine together.

At just $30++ or $38++ for a 3 or 4 course lunch menu, Private Affairs also offers fantastic value given its ideal location for business lunches. The secret is out, so go spread the word! (Mar 2012)

"This modern European restaurant’s move out of 45 Joo Chiat Place (now occupied by Chu Dao Chinese Cuisine) has led to a much more affordable menu. Highlights include the scallop carpaccio starter, served with truffle ice cream and French caviar ($21), and the Australian grain-fed beef tenderloin with charcoal powder, black rice and crispy oxtail for $39 – a bargain compared to the $98-$168 range before. We like the desserts, too – particularly almond panna cotta with hashima jelly ($15) and chocolate fondant with coffee ice cream ($15)." -Time Out Singapore