Behind Xclusive Foods stands Artisan Fine Foods — a name that's been sourcing for Singapore's fine-dining kitchens since 2010. Sixteen years behind that reputation — hundreds of farms visited, countless tastings along the way, and only a handful of producers earning a place on our list. Professional kitchens don't give second chances — so we made sure we'd never need one.

In 2024, we took that standard further and opened Tapasu Oyster Gastronomiya — a Japanese gastrobar built on the Spanish tradition of small, shared plates. The menu features our finest sourced ingredients, shaped by the mastery of Chef Kentaro Torii, former Executive Chef of Aman Kyoto and a veteran of kitchens across Italy, London, and Singapore.

But some of the best moments never happened behind a restaurant's doors at all — they happened behind ours. A weekend barbecue, a bottle of wine open on the table, and a cut of beef that had just landed in Singapore after one of our trips abroad. Friends kept asking where it came from, and whether they could get their hands on it too.

We couldn't say no.

What began as a small favor turned into something we hadn't planned for: a private referral club open only by introduction, that quietly grew from 2016 to 2026 on word of mouth alone. Now the demand has outgrown the guest list. So we're opening Xclusive Foods to everyone who shares the same appetite for nothing less than exceptional.

The circle is no longer private. The standard hasn't changed at all.