Located in the heart of Singapore's financial district, Café 2000 is an ultra-modern restaurant which aims to cater to an extremely diverse palette. Led by Senior Sous Chef, Danny Bong, the team at Café 2000 offers a large variety of Asian and Western perennial favourites.

With over thirty dishes ranging from signature juicy steaks grilled to perfection over charcoal, to a dedicated counter where a chef whips up the freshest seafood pastas, you will be spoiled for choice! They even try to mix it up with their constantly changing themes, so each experience will be uniquely different.

Weekends are even more special with an outdoor BBQ on Friday and Saturday nights where you can choose your favourite meats and have them smoked ala minute! And on Sundays, the café features up to six live cooking stations serving up fusion fare with a unique twist!

"Trot over to Café 2000 for the free-flow Mumm champagne brunch ($88++) and feast from the six live cooking stations." -Time Out Singapore

"Surprisingly, the chicken satay is especially well-done, not at all unlike that of the ones you can find at famous satay stalls. As far as seafood buffets go, Cafe 2000′s was solid in its execution and presentation of food – simple, fuss-free and good." -Lifestyle Asia

Given its convenient location in the heart of the financial centre, we love that Café 2000 offers a contemporary and cosy place to unwind after a long day of meetings. Through the large glass windows of the restaurant, it’s nice to watch the hubbub come to a standstill as day turns to night, while taking in a warm bowl of clam chowder.

We love how Café 2000 tries to incorporate some local heritage within their modern space. By time we got to dessert, all of us were trying to cut ahead of each other to use the Ice Kacang (a local dessert of ice shavings with flavoured syrup piled on top of grass jelly, corn and red beans) machine by the corner of the dessert stand. It instantly transported us back to a time where we would sip on this sugary iced treat on the wooden benches of our school canteens. Except this time, with their DIY station, we had full control of the amount of atapchi (chewy pine seeds) and jelly we could scoop in our bowls (which we clearly took advantage of!)

Keeping with the local flavour, end off your meal with one of their signature desserts like their durian pengat or one of their many hand made Nyonya kuehs and you’re set!