Reposting this here so I can remember where to check out :-) This post is originally from CNN.
Singapore's best gourmet restaurant -- 53
Singapore's best gourmet restaurant -- 53
“For lunch, my favorite from the current menu is the chilled, hand-picked, sweet and fresh mud crab paired with the refreshing sweet acidity of apple -- who would have thought, but the combination works," says Best Eats panelist Shermay Lee about 53.
Known for creatively combining ingredients and cooking techniques, ex-lawyer-turned-chef-restaurateur Michael Han always springs a few surprises on his guests; blame it on his time spent in the kitchens of NOMA and The Fat Duck.
Another highlight for Lee is the wagyu cheek and alliums dish.
"It's made of wagyu beef cheek and cooked for 40 hours with an onion consommé that is braised for another 48 hours," says Lee. "They're so confident of its tenderness that it is served with a fork and spoon only, no knife is required.
"This is the culinary equivalent of Hermes; chic, subtle, elegant, refined, innovative, design and product-driven,” she adds.
53 Armenian Street, tel +65 6334 5535. Open Tuesday-Saturday noon-2 p.m., Monday-Saturday 7-9:30 p.m.
Singapore's best ice cream parlors -- Tom's Palette (my fave!)
By using only cream, milk, eggs and sugar in its from-scratch ice cream, Tom’s Palette has become a strictly ice cream version of Willy Wonka’s factory.
Fans line up for wild creations, such as chocolate stout, salted egg yolk and onion, ice cream made from popping candy (melt ‘n’ sizzle), Chinese herbal fruit (luo han guo) and floral tea (chrysanthemum).
All flavors are produced in Tom's tiny shop space at Shaw Leisure Gallery, where a growing cult following squeezes in for the monthly launch of new flavors.
What keeps Tom's charming is the "mom and pop" concept. Throw some flavor ideas at the staff, let them work out the magic in their laboratory and you may just play a part in creating another flavor to add to the palette.
#01-25 Shaw Leisure Gallery, 100 Beach Rd., tel +65 6296 5239. Open Monday-Thursday noon-9:30 p.m., Friday and Saturday noon-10 p.m.
Singapore's best char kway teow -- No. 18 Fried Kway Teow
For hawker Ho Kian Tat, each plate of char kway teow is treated as a work of art, which is why he makes no banter when he’s focusing on his craft.
“He is generous with his use of lard, an ingredient that hawkers seem to be using less of these days in this health-conscious age," says expert panel member Eric Teo, the president of the Singapore Chefs’ Association. "Not only is he generous with his ingredients and understands when you request for more lard, he has also mastered that distinct wok flavour -- the X factor for such a dish."
Ho has been cooking char kway teow since he was 10 years old and maintains the lessons he learnt decades ago, fastidiously choosing the freshest cockles, Chinese sausage, chives and bean sprouts.
His char kway teow has also jettisoned him to a level of celebrity status. In 2004, he was invited as a special guest for the prime minister’s inauguration based on the popularity of his stall.
Stall 17, Riverside Food Centre, Zion Road. Open daily noon-2:30 p.m., 6:30-11 p.m. (Closed on alternate Mondays)
Singapore's best pad Thai -- Thanying
Fine-dining Thai cuisine is a concept that can be a little hard to understand in a country like Singapore; why would you pay five times more for a dish that can be bought at hawker prices?
Yet Thanying continues to thrive as one of the oldest Thai restaurants in Singapore. Its success lies largely in its attention to detail.
"The fragrance of the peanuts really brings out the flavors of the pad Thai here," says expert panel member and celebrity photographer Dominic Khoo.
Traditional Thai decor with intricate wood carvings and gilded artifacts, attentive service and versatile kitchen adept at handling off-the-cufff requests, add to the Thanying experience.
165 Tanjong Pagar Rd., tel +65 6222 4688. Open daily 11:30 a.m.-3 p.m, 6:30 p.m.-11 p.m.
Singapore's best ramen shop -- Ippudo
Ippudo has developed a sort of cult status since it opened at the swanky Mandarin Gallery in Singapore.
A Hakata ramen restaurant -- there are at least 34 other outlets in Japan -- is run by Shigemi Kawahara who has emerged tops three years in a row at a nation-wide competition testing the skills of ramen experts.
Hakata ramen is a thin, straight variety of ramen cooked in a milky-colored pork-bone broth. Made from several types of flour imported from around the world, the ramen is kneaded to a glossy, springy consistency.
There are also two types of broth offered; aka (red and spicy from a secret sauce) and shiro (white, a rich and creamy broth) and both are made from 15 hours of boiling thoroughly cleaned pork bones.
“This is one place for the best chashu," says expert panel member and food author Christopher Tan. "But go for the ramen only as the service, queue and side dishes can be disappointing.”
#04-02/03/04 Mandarin Gallery, 333 Orchard Rd., tel +65 6235 2797. Open daily 11:30 a.m.-11 p.m.
Singapore's best dim sum restaurant -- Crystal Jade Dining IN (Vivo City)
For many, the benchmark of a good dim sum outing can be distilled into two points: good price, good quality.
In this league, Crystal Jade Dining IN (Vivo City) has done particularly well, turning out up-market dim sum dishes such as shark’s fin dumpling in soup for S$6.80, steamed radish cake with conpoy and egg white (S$3.60) or the deep-fried prawn roll with mango (S$4.50 for three pieces).
For Best Eats judge and food blogger Leslie Tay, it’s the barbecue pork buns that get his (and his kids') vote.
“The skin is so soft that you can see your teeth imprints on it," says Tay who returns once every few weeks. "The small little buns also look very good with their glistening skin.”
#01-112 Vivo City, tel +65 6278 5626. Open Monday-Friday 11:30 a.m.-3 p.m., 6-10:30 p.m., Saturday 11 a.m.-4 p.m., 6-10:30 p.m, Sunday 10:30 a.m.-4 p.m., 6-10:30 p.m.
Singapore's best steakhouse -- Morton's The Steakhouse
An ingredient like a piece of beef steak begs excellent technique, not innovation. And this has always been Morton’s winning strategy.
“Morton’s uses special cooking equipment, which is flown in all the way from the United States," says Best Eats judge Eric Teo. "It is able to grill the top and bottom at the same time, so the juice does not flow out and retains the moisture. It’s not cheap but worth every cent.”
Whether it’s the filet mignon, Chicago bone-in rib-eye steak or the Porterhouse, Morton's will prepare each steak perfectly, making sure the flavor and juiciness soaks into and drips out of every bite.
As no steak should have to stand on its own, the 12-page wine list details a number of top Californian or Bordeaux red wines. And the hot chocolate cake topped with fresh raspberries and powdered sugar, oozing melted chocolate fudge, is the ideal sweet ending.
4th Floor, Mandarin Oriental Singapore, 5 Raffles Ave., tel +65 6338 0066. Open Monday-Saturday 5:30-11 p.m., Sunday 5-10 p.m.
Singapore's best brunch -- Rider's Cafe
In a country where children are prone to thinking that chickens grow in supermarkets, a trip out to Rider's Cafe where you can see horses, and have brunch at the same time is an ideal family brunch spot.
“It’s a good place to just kick back, relax and have a simple meal with the family," says Best Eats judge Eric Teo.
Housed in a colonial style clubhouse overlooking the Bukit Timah Saddle Club, to fully appreciate the alfresco surroundings, opt for a seat outside and hope a few horses trot by.
The rustic, down-tempo café turns out brunch staples such as eggs Benedict and pancakes, or fancier items such as the brioche French toast with burnt bananas and bacon; and yes it is as delicious as it looks.
51 Fairways Drive, tel +65 6466 9819. Monday to Friday 8 a.m.-3 p.m., 6-9 p.m., Saturday and Sunday (brunch) 11 a.m.-3 p.m.
Singapore's best French-style duck -- Le Bistrot Du Sommelier
When chef Patrick Heuberger, formerly from Au Petit Salut, joined Le Bistrot Du Sommelier as partner-chef, his mission was clear. The French chef wanted to get back to cooking the dishes he loved.
He's done such a good job that we've picked his duck confit and duck canette as joint winners in our French duck category.
He's done such a good job that we've picked his duck confit and duck canette as joint winners in our French duck category.
While the duck confit has been taken off the regular menu -- it's available on request three days in advance -- Heuberger has introduced the duck canette, a hefty, one-kilogram whole duck cooked for two days.
The breast is oven-roasted until medium, and then cooked the confit way. If this doesn't sound delicious enough, the dark meat is obtained from the same producer who supplies ducks to the iconic La Tour d’Argent restaurant in Paris.
Should you be dining with non-duck eaters, there are other equally tasty dishes to try.
“If you dare eat like the French really do, the rabbit stew, sautéed frogs and ox tongue are delicious," says Best Eats judge Shermay Lee. "Patrick also makes a creamy melt-in-the-mouth mash [served with the canette] that's practically equal parts potatoes, cream and French butter, with a sprinkling of freshly grated nutmeg.”
#01-01 Prinsep St., tel +65 6333 1982. Open Monday-Saturday 6-11 p.m.
Singapore's best Italian -- Osvaldo Ristoronte Italiano
When considering Osvaldo Ristoronte Italiano, "legit" is the first word that comes to mind.
That's because the charming restaurant is run by Osvaldo Forlino and his entire family. His wife is in charge of pasta making, sister Laura runs the wine list and operations and his children and mother also help out.
From the walnut furniture specially imported from their Michelin-star restaurant in Piedmont to the honey made by Osvaldo’s daughter, Gaia, the family is always eager to share a slice of their homeland with guests.
The menu focuses on Piedmont fare, such as thin, crusty bread, home-cured charcuterie or braesola (dried beef) and prosciutto with fresh figs.
Pasta dishes such as tagliatelle with wild boar ragout are head and shoulders above what you usually get in Singapore.
“To have an entire Italian family share with you stories about their cuisine and hometown; this definitely adds to the experience,” says Eric Teo, expert panel member and president of the Singapore Chefs’ Association.
01-03 Maxwell Chambers, 32 Maxwell Rd., tel +65 6224 0978. Open Monday-Saturday 11:30 a.m.-2:30 p.m., 6:30-10:30 p.m.
Singapore's best new restaurant -- Osia
The truth about Australian cuisine in Singapore is that few could define its identity beyond "fresh ingredients."
So when Scott Webster, an Australian chef-consultant, set up Osia at the Crockfords Tower in Resorts World Singapore, he went one step further to include distinctively Australian ingredients: wattle seed, a type of seed from the acacia tree; quandongs, a tangy and refreshing desert peach; and lemon myrtle, a flowering plant commonly used for its healing properties.
So when Scott Webster, an Australian chef-consultant, set up Osia at the Crockfords Tower in Resorts World Singapore, he went one step further to include distinctively Australian ingredients: wattle seed, a type of seed from the acacia tree; quandongs, a tangy and refreshing desert peach; and lemon myrtle, a flowering plant commonly used for its healing properties.
Less than six months from its opening, the restaurant is packed with diners who flock there for more than just these Australian ingredients.
"The dishes are trendy and very well executed," says Best Eats judge Dominc Khoo about dishes such as the Iced Brick, an espuma of cauliflower and the flavor-filled Mulwarra lamb rack and shank.
Beyond the food, the layout of the restaurant has also gotten approving nods.
While Webster is consultant, it’s a local culinary team, helmed by chef Douglas Tay (who has represented Singapore in many international competitions) that keeps the kitchen buzzing with ideas.
And though Osia faces stiff competition, have a taste of any of the following: the burnt potato broth, line-caught sea bass, kurobuta pork chop and Valrhona hot chocolate soup; and you'll understand what the fuss is all about.
Signature set menus from S$38 per person.
02-140/141 Crockfords Tower (FestiveWalk), 8 Sentosa Gateway, tel +65 6577 8899. Open Sunday-Wednesday noon-2:30 p.m., 6-10 p.m., Thursday-Saturday noon-3 p.m., 6-10:30 p.m.
Singapore's best old-school restaurant -- Red Star
This is one restaurant that grandma, dad and the children can all agree on.
Red Star is an institution, having made its mark since being established in the 1970s by the "four heavenly kings," Singapore’s four most popular chefs of the day.
Red Star is an institution, having made its mark since being established in the 1970s by the "four heavenly kings," Singapore’s four most popular chefs of the day.
It's still helmed by two of the surviving original chefs, Mr. Sin Leong and Mr. Hooi Kok Wai. The dishes that were once considered pioneering nouveau cuisine today fall under the classic category.
The most famous is yusheng, a multi-colored salad made up of raw fish and assorted fresh and preserved vegetables. The dish has become an auspicious must-toss during Chinese New Year in Singapore and Malaysia.
There’s also a yam basket and marinated spring chicken, cooked to perfect tenderness.
Special off-the-menu dishes are available when pre-ordered.
“Order in advance to get the steamed chicken with Chinese sausage and salted fish, or the suckling pig," says Best Eats judge Dominic Khoo. "For me, these are the ultimate pleasures.”
Block 54, #07-23 Chin Swee Rd., tel + 65 6532 5266. Open daily 7 a.m.-3 p.m., 6-11 p.m.
Singapore's best sandwich -- Moomba Tuckshop's Cured Salmon Sandwich
While the digs are casual, the sandwich menu at Moomba Tuckshop belongs more to a gourmet eatery, thanks to selections such as Wagyu pastrami and tea-smoked chicken fillings.
Best Eats judge and food author Christopher Tan recommends the Moomba Tuckshop’s cured salmon sandwich on homemade spinach bread.
“It has great combination of texture and flavors," says Tan.
For the office crowd who do not want to battle the masses during lunch, here’s some good news: Moomba Tuckshop delivers to offices within the eatery's vicinity.
#B1-01 Bank Of China Building Singapore, 4 Battery Rd., tel +65 6536 5235. Open Monday-Friday 8 a.m.-6 p.m., Saturday 8 a.m.-1 p.m.
Singapore's best vegetarian restaurant -- Original Sin
For many, vegetarians are assumed to be culinary heathens who place cause before diet. Not so at Original Sin.
Chef-owner Marisa Bertocchi's tasty Italian-Australian-Mediterranean style dishes prove that vegetarian food need not always taste like grass.
“We did not set out to create vegetarian food but rather, dishes that did not have meat in it,” says Bertocchi.
What makes this a winner is that unsuspecting diners will not even realize there's no meat involved. The dishes are a clever play of textures and flavors, such as spinach, feta and tofu patties served with sautéed button mushrooms in a plum sauce and topped with asparagus.
“There’s a reason why the restaurant is still around," says expert panel member Shermay Lee of Shermay’s Cooking School. "It's a nice mix of Mediterranean and Italian-inspired dishes from pizzas, good salad options, mezze platters. On a breezy night, just sit in the alfresco area. If you need something filling, order the moussaka.”
Block 43 Jalan Merah Saga, #01-62 Chip Bee Gardens, tel +65 6475 5605. Open Monday 6-10:30 p.m., Tuesday to Sunday 11:30 a.m.-2:30 p.m., 6-10:30 p.m.
Singapore's best burger -- Relish's Ramlee Burger
When chefs decide to dabble in burgers, there seems to be only one adjective they consider: gourmet.
Gourmet burgers are what Singaporean lawyer-turned-chef Willin Low has designed for the menu at his low-key burger bar, Relish.
His goal is simple: give burgers a makeover with premium ingredients and a touch of creativity. The result are selections such as the chunky Wild Rocket Beef Burger or the BBQ Char Siew Pork Open Burger.
Best Eats judge Shermay Lee, from Shermay’s Cooking School, picks the signature Ramlee Burger as her favorite.
A refined version of Malaysia’s hallowed Ramly burger, this version is made up of a homemade beef patty wrapped in a moist omelette and laced with a tangy sweet chili sauce.
#02-01 Cluny Court, 501 Bukit Timah Rd., tel +65 6763 1547. Open Monday to Friday noon-3 p.m., 6:30-11 p.m., Saturday and Sunday 10:30 a.m.-11 p.m.
Singapore's best hotel restaurant -- Majestic
When Majestic restaurant opened at New Majestic Hotel in 2006, many factors made it a talking point, including the eye-catching bronze and copper sculpture by Chinese artist Cai Zhi Song.
These days, it's only the food created by amiable chef Yong Bing Ngen that anyone talks about.
“Yong is doing so well his tables spill into the lobby during Chinese New Year," says Best Eats judge Shermay Lee from Shermay’s Cooking School. "I go every year for my annual fix of his yusheng (shredded vegetables with plum sauce, with wolf herring, not salmon), lapa fan (claypot rice) and poon choy (braised seafood treasures in a claypot)."
Other signature dishes include crispy wasabi prawns served with Peking duck on foie gras, and oven-baked sea perch in champagne sauce.
Yong's dishes have become so popular that they've spawned numerous copies around town. None compete with the original.
31 Bukit Pasoh Rd., tel +65 6511 4718. Open daily 11:45 a.m.-3 p.m., 6-11 p.m.
