Novus brings the 124-year-old grounds of the National Museum a refreshing dose of modern refinement. The dining room itself feels like a museum devoted to modern interior design, showcasing furniture by esteemed British designers Paul Smith and Jasper Morrison. It is set against a backdrop of clean lines and a colour palette of crisp white and neutrals, with the occasional burst of colour (for instance, purple bar stools). Outside, the museum's beautifully restored façade is visible from the patio, where diners can enjoy smooth live jazz.

The modern, elegant ambience is only one part of the sensational fine dining experience at Novus. The Modern European menu reflects an elevated sense of creative flair, with dishes like "Artichoke & Chestnuts" (aerated warm soup of Jerusalem artichoke, chestnuts, cereals, chanterelle mushrooms, prawns) and "Berkshire Pork Belly & Saffron Risotto" (thin sliced pork belly on creamy saffron risotto, pork crackers, parmesan, char-grilled capsicum, garden cress, red radish, Joselito ham) and signatures like "Valrhona Chocolate Test" (38% aerated mousse, 55% souffle, 66% sorbet, 72% warm custard, 85% dehydrated chocolate). However, the creativity doesn't just end with gastronomy. Each dish is beautifully plated, showcasing the delectable food as art.

"The contemporary European restaurant lures diners with its innovative fine food, stylish ambience and plush interiors." -Sparklette

"The menu comprises a fairly small but interesting selection of starters, mains and desserts—and the food, we must say, was excellent." -I-S Asia-City

"This 48-seater fine dining restaurant is set in a stylish, intimate space matched by a well-presented menu and elegant service." -Asia Tatler Dining

Novus offers a truly unique dining experience, where diners can feel the cultural presence of a museum while enjoying a creative menu in a modern dining room. In fact, we love Novus as a place to bring potential dates, who will surely be impressed with the contemporary décor.

As for specific menu items, we love the duck tea that features a duck consomme with quail egg, trumpet and brown enoki mushrooms, which is poured on a juicy duck breast. The foie gras is yet another favourite, which is served pan seared with grapes, vanilla and macadamia nuts.

Despite our sweet cravings here at Chope, sometimes we like to end our meal with a nice glass of wine. And the cheese platter is a perfect pairing. 5 kinds of cheeses served with fig mustard and dried grapes work well for those who like something more savoury at the end of a fine dinner.

"Executive chef Stephan Zoisl's stagé at The Fat Duck has come to an end and now he's back, ready to showcase what he's gathered from his eight-month sabbatical across Europe and South-East Asia. This means Novus, nestled in the historic 124-year-old National Museum building, will be serving dishes like a foie gras parfait (with grape gel and a sprinkling of pistachio nuts, $24) and a 48-hour braised Berkshire pork belly ($24) punctuated with horseradish, prosciutto and parmesan 'filaments'. This month there will also be a special white asparagus menu ($68- $128)." -Time Out Singapore