10 Famous Food Bloggers in Singapore – the Scoop Singapore
Singaporeans absolutely love to eat and we are willing to travel far and wide to satisfy those cravings.
So what exactly is the criterion for a great food blog? Here are our picks of 10 famous food bloggers who scour the country bringing us the best dishes, eating spots and food trends.
If you love to access a treasure trove of food and travel destinations then look no further! The man behind this brainchild called Ladyironchef is Brad Lau. He reviews a range of indulgent restaurants both in Singapore and abroad. The site has a whopping estimated readership of over a million people a month!
Seth Lui provides readers with personal, unbiased accounts of dining at premium restaurants, to familiar local hawker places. A project that initially started off as a local food blog has now expanded to become an online food publication. Diligent about keeping readers up to date with the latest trends in Singapore and around the world.
Daniel Food Diary
Interestingly, when not blogging about food, Daniel Ang is a corporate trainer and lecturer teaching Mass Communications and Social Media at various institutions. Another quirky fact about this famous blogger is he seldom goes to food tastings, believing there’s “no such thing as free food”. Nevertheless, If you want to see something fun, light-hearted and personal, then his posts are definitely a must-read.
Miss Tam Chiak
The first thing that stood out to me about MissTamChiak.com was its name, as the owner and food writer, Maureen Ow, gave it a uniquely Singaporean spin. By using a local colloquial expression meaning, to be a ‘glutton’ or ‘greedy’.
I Eat I Shoot I Post
The brain behind ieatishootipost.sg is Dr Leslie Tay, often labeled as the ‘guru’ of Singapore cuisine. It’s amusing and hard to imagine a health professional recommending the best artery-clogging Char Kway Teow or Laksa spots to people. Having invested a great amount of time researching and scouting Singapore’s best hawker food, his website is a foodies delight!
Rubbish Eat Rubbish Grow
Rubbish Eat Rubbish Grow is a community-based food blog with writers that share a passion for great food and writing reliable reviews. I really enjoy reading the posts because of the light humor and brutal honesty! For one post, they ate a whopping 33 bowls of Kway Chap just to determine which was the best in Singapore, now that’s what I call dedication.
Warning: You might drool while browsing through photos on this site, especially if you have a weakness for desserts and sweets!! I had to stop myself from licking the screen because of all the Insta-worthy posts. Gninethree is made up of a sister team that share the same love for baking, food and traveling.
Sg Food On Foot
I love the whole concept of this blog! It’s a very simple yet strategic idea. Sg Food On Foot aims to help people find the best dishes and eating spots, by using the MRT line. The website is incredibly easy to navigate, as there are labels of each MRT station in alphabetical order, containing links to reviews of restaurants nearby.
Contrary to its title ‘Johor Kaki’, this is a predominantly Singapore food-centred blog. However, it also strikes a good balance of expanding their food reviews to Johor, Malaysia and abroad. The posts are a personal recount of the author’s eclectic dining experience.
Catherine Ling’s award-winning food and travel blog is affectionately known as ‘Camemberu’ takes readers on a gastronomic tour around Singapore. Whilst also providing them with recipes and travel recommendations. If you are curious about the pronunciation of her blog’s name, it’s essentially how a Japanese person would pronounce the French cheese – Camembert.
These Singaporean food bloggers in my opinion, all have a unique style of writing and presentation. Ultimately with the goal of sharing amazing food, travel destinations, and even recipes!
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The Most Trusted List! (2021)
Here because you’re looking for the best food blogs in Singapore for expanding your gastronomic knowledge?
Reading Singapore food blogs is one of the most efficient ways to explore different cuisines and find that perfect restaurant where you can indulge in a rich dining experience. The best food blogs in Singapore help you do that by providing careful, personal reviews and spanning the whole island in their exploits.
If you don’t know where to find these food bloggers in Singapore, you’re in luck. We’ve gone ahead and rounded up the top ones in Singapore for you!
So if you’re in for a virtual tour of various treats from all over the island, take a look at this list of the best food bloggers in Singapore! These are the best bloggers to follow right now in your foodie wanderings.
When it comes to sg food blogs, Ladyironchef is one of the most mentioned blogs. For over a decade, it has been an outstanding food, travel, and lifestyle blog in Singapore.
It started by reviewing local eateries, and now, they also do travel reviews in which you can have honest digital reviews of all the tourist destinations and famous restaurants. Each review about a certain cuisine is enhanced by enticing photos of full course meals and sweet treats.
If you’re looking for a Singapore food blog that is versatile and is not reliant on just one blogger, EatBook should be considered.
EatBook offers gourmet food lovers a broad range of reviews categorised into specific sections. They have food reviews, news, guides, chef interviews, and even recipes!
They truly have it all, in other words, and can be considered a one-stop blog for the tourists and locals who want to know everything about the top restaurants and the latest dining places.
Unlike with the other blogs that are written with only one person, by the way, this blog consists of a group of writers who love food and expert cooks!
3. Daniel Food Diary
Daniel Food Diary is another one that’s considered to be one of the top food bloggers in Singapore. The blog has featured local and international food reviews, as well as write-ups on spots that offer different types of cuisines.
It usually features a best and recently launched restaurants post. The author also releases travel reviews and timely social commentary on occasion.
It also has helpful content such as food guides and recipes for the whole family.
If you need a food blogger in Singapore that’s lifestyle centered and multi-faceted, Sparkette could be your bet.
Sparklette has the widest range of content of all the SG food blogs we’ve listed here, we think. Its content includes posts on food and drink, travel, lifestyle, beauty, and kids and babies.
They also post reviews about different cuisines, cities, gadgets, skincare products, and baby products. That’s because the blog is owned and written by a mother who is filled with a lot of interest in food, travel, and technology.
As the blog gained advertisements throughout the years, she has managed to offer giveaways as a way of expressing gratitude to her loyal subscribers and readers. On the whole, there are a lot of reasons to visit this blog, not least being the delightful food posts.
We can say that Sparkette is a well-loved food blog in Singapore with a loyal following.
Delishar was started by Sharon Lim, a self-taught home cook who is pretty picky when it comes to what she puts in her food while aiming for healthier alternatives without compromising on full flavours. She also aims to create easy dishes and meals catered for busy family & individuals to cook. Delishar.com is where Sharon can share recipes, her cooking journey, and little snippets of her life.
6. Sg Food on Foot
As the blog name says, the content mainly focuses on famous restaurants and eateries near the MRT station. So if you need a blog that does a wide range of food review in Singapore, SG Food on Foot is one to be considered.
SG Food on Foot helps food explorers reach the most amazing dining places at accessible locations. In each review, detailed directions are included so you can easily follow the route and visit the restaurants without getting lost.
The index of the website is even categorised based on the train lines and areas, if you’re searching for particular places. For the first-time visitors to the country and locals who are not familiar with their current area, this is the right blog to follow!
Website: https://www. sgfoodonfoot.com/
7. Rubbish Eat Rubbish Grow
Rubbish Eat Rubbish Grow is a Singapore food blogger that also touches on travel and lifestyle, writing about the finest local restaurants and hotels to help you create the ideal itinerary.
If you’re planning to spend your weekends on an out-of-town trip, you should see their list of the best places where you can try various cuisines and have an enjoyable staycation. (Although, if you don’t mind the shameless plug, we ourselves have a list of the best places for a staycation in Singapore!)
When it comes to food, they also have posts like restaurant reviews, cooking tips, interviews, recipes, and other relevant information. Rubbish Eat Rubbish Grow, contrary to its name is one of the best food blogs in Singapore focusing on fine dining.
Instagram: https://www. instagram.com/rubbisheatrubbishgrow/
The best thing about Camemberu is that the blog is indexed based on dining types. If you prefer to eat according to the settings such as buffet, fine dining or basic street foods, then you will easily find them on this blog.
It also shares some healthy and fun recipes with step-by-step instructions that you can follow.
9. I Eat, I Shoot, I Post
The blog provides a uniquely informative experience for readers since the writers here share every single detail about the food and restaurant when doing reviews. And we do mean every single detail!
From the concept, history, art, and ingredients, you will learn the important details on what kind of food you are eating as well as the right way to eat and cook it.
They also have various services that include marketing strategies, and other beneficial content.
10. The Ranting Panda
The Ranting Panda Blog categorises the restaurants they have reviewed by cuisine, buffet, cafe, and hawker food.
They have also travelled around the globe to share their memorable experiences on many hotels and attractions. They deliver a candid review for each tour.
For the lifestyle content, they commonly give you facts and tips about a particular cafe and its services. They also provide social commentary on occasion.
11. The Halal Food Blog
Unlike other food blogs, this one focuses on one specific type of cuisine, which is Halal cooking. They travel around Singapore and other countries to find the great places where you can explore the culture of the Muslim community.
This is the perfect blog for those who want to learn more about halal and the great dishes that fall within it.
At the PinkyPiguu blog, innovative cooking recipes are featured often. This is great for more adventurous home chefs, as many cooking experiments can be found here.
The author of the blog shares her thoughts and experiences on each dining place that she has visited. It’s worth noting that her reviews aren’t always positive for restaurants either — which means those who want stark honesty will get it.
FoodGem may have started just a few years ago but it has already earned high records of shares and views from its readers. It has also been mentioned on several lists of up-and-coming Singaporean food bloggers.
With their reviews, you’ll be able to learn different cooking styles and take adventurous culinary journeys. They’re pretty practical, so you will also be informed about the road and transportation instructions for each destination.
14. Ms Skinny Fat
The author of Ms Skinny Fat shares critical reviews to help readers avoid wasting money and calories on an unworthy dining place. If you’re ready to explore exotic and unique cuisines, you should try out the featured restaurants on this blog.
The photography content is also excellent here. They’re consistently stylish, appealing, and even regularly provide zoomed-up snaps to showcase food texture.
Instagram: https://www. instagram.com/msskinnyfat/?hl=en
15. Mighty Foodie
Mighty Foodie does a lot of restaurant and dish reviews. Each dish is articulately described and reviewed, too.
They also have great photos to go with their reviews. This is definitely another of the best food blogs in Singapore.
16. The Ordinary Patrons
The Ordinary Patrons gives impartial opinions and insights about Singpaorean restaurants, cafes, and other food and beverage establishments they visit.
This Singapore food blog is about the real dining experience of ordinary Singaporeans, giving you the latest in Singaporean food, food clusters, new places, and exciting deals and news.
Instagram: https://www.instagram. com/ordinarypatrons/
17. Mitsueki ♥
Mitsueki started as a blog since November 2012 about random bits of musings, thoughts, ideas and rants on a HUGE variety of lifestyle topics such as food, my travels, my life, sometimes finance and so much more. With updated content almost every day, you can also take a look at Mitsueki’s take on food here: https://mitsueki.sg/mitsuekis/mitsuekis-food-directory/.
18. The 6 and 7
The Six and Seven Blog offers a combination of food and art content.
They capture the most mesmerising food presentations with gorgeous photos. With just a glance at their Instagram feed, you will immediately notice the commitment to beautiful visuals.
Overall, if you’re a social media influencer and want to have that perfect Instagrammable food photo, you should subscribe to this blog.
19. I Eat and Eat
I Eat and Eat blog focuses on the food scene in Singapore. For those who are planning to have a domestic vacation and explore different kinds of cuisine, this blog has the most passionate reviews about the multi-cultural restaurants in the country.
20. Budget Pantry
Budgetpantry is a Singapore-based blog that documents family and baby food recipes. Chris started the blog in 2013 and she continues to share foodie adventures and her own budget-friendly breakthroughs through her blog.
Facebook: https://facebook. com/Budgetpantry
21. Johor Kaki
Johor Kaki is known for its authentic stories about food and dining places. This blog mostly features Asian cuisine.
The blog has been mentioned in various media outlets and renowned blog awards. These achievements, combined with the quality of its content, have gained it numerous followers on social media and on the blog itself.
22. Secret Life of Fatbacks
This blog is full of luxurious dining, travel, and lifestyle content. If you want to tour the world with a fancy travel itinerary and treat yourself to a grand vacation, Secret Life of Fatbacks will certainly serve as a good guide.
It started as a way to share dining experiences on social media for the author. Today, it’s easily one of the best food blogs in Singapore.
Website: https://secretlifeoffatbacks. com/
23. Miss Tam Chiak
Whether you want to explore different cuisines, learn more recipes, travel the whole world, or learn how to be an excellent blogger, Miss Tam Chiak can help you with it!
The blog provides reviews about food and dining places, shares cooking tips, features travel destinations, and more. It even teaches valuable workshops where you can learn more about how to do beautiful food photography.
24. Food Buddy
With a diploma in Nutrition Science, Food Buddy is readily available to provide a few points and advice when it comes to eating healthily for a better and stronger body.
As Ironman triathletes, podium-winning cyclists and ultra-marathon runners, they know how important it is to not only exercise, but to also improve eating habits. In turn, they’ve created a blog fit for sharing ingredients and groceries, as well as putting it to use in cooking.
Check out their Instagram for more food content and their website for additional information and descriptions.
And with that, we have the best food blogs in Singapore! With these blogs, you’ll have a thumb constantly on the pulse of the island’s gastronomic scene, and be better able to plan food trips with your friends.
Our list is doesn’t just include the most famous bloggers in Singapore, but the most trusted as well so we hope this list has been helpful.
Now, we think we got all of the ones worth mentioning in this roundup. However, if you think we missed one of the best food blogs in Singapore, point us towards it so we can check if it’s worthy of being added to the list!
What’s more, don’t forget that we blog about restaurants and food ourselves. Try the posts with our Restaurants tag, for instance!
ST food critic Wong Ah Yoke dishes out his tips on the best eats, Singapore News & Top Stories
Food-lovers wanting advice on where to find their favourite dishes were in for a feast yesterday at a talk by The Straits Times food critic Wong Ah Yoke.
Mr Wong’s free talk at [email protected], drew interest from 200 people. Titled Which Is The Best Restaurant In Singapore?, it was the eighth in a monthly series of 12 by ST journalists.
The talk began with Mr Wong offering his opinion on what restaurants he thought were the best in Singapore. These ranged from Waku Ghin in Marina Bay Sands to Corner House at the Botanic Gardens – two of his favourites.
He went on to recommend a handful of books on food, such as Paul Freedman’s Food: The History Of Taste and Everything You Want To Know About Chinese Cooking, which contains recipes from his childhood in the 1970s.
But the real meat of the session was the hour-long question-and-answer session that saw Mr Wong fielding a stream of questions from those hungry for recommendations on where to find the best local food in the heartland – from char kway teow to hor fun to chilli crab.
Other questions were more personal, with people eager to find out more about the man behind the food columns.
“How do you find new vocabulary to talk about food?” one of them asked.
“Are you a good cook?” asked another.
One foodie at the talk was Mrs Rita Mittelsdorf.
The 60-year-old housewife said of Mr Wong: “He was very honest with his opinions on what’s good, and what’s not – and that’s what we like. Many speakers are very protective about their opinions, but he was very generous.”
Mr Telvin Goh, 41, who was there with his wife and daughter, said he might give Corner House a try one day. But Mr Goh, who works in sales, admitted: “I still prefer my Maxwell and Telok Ayer (eateries).”
The next [email protected] talk is on Jan 20. Ms Lee Siew Hua will talk about which places should be on your travel bucket list for 2017. Members of the public can register at http://str.sg/askSTNLBtravel
Top 15 Singapore Best Food Blogs
Singapore’s Best Food Blogs *Updated April 2018*
Although I can think of a few other lifestyle sites with good stats as well, the strict definition of a ‘food blog’ is one that has more than at least 50% of its content as food related, which includes recipes, food reviews and food guides. The ranking below is based on SimilarWeb.com‘s estimated traffic ranking system.
Many sites have been using Alexa.com to gauge traffic and I can tell you that there are quite a few weird cases where the ranking is totally off. I highly disagree with using Alexa.com, and what I’ve found to be the most accurate so far is SimilarWeb.
Some limitations to using 3rd party rankings are that its floating – A site’s stats traffic changes monthly, but the rankings are just a current monthly snapshot and can be very different the next month.
The estimated Similarweb website traffic is also supposedly based on desktop views only, but comparing to my actual data from Google Analytics, I’d say its actually closer to the total combined traffic of desktop + smart devices, but perhaps a 20%-30% underestimate.
Thus in terms of visitor traffic, I can only confidently give a ‘more than’ estimate while for the real actual figures you’re going to have to ask the blogs themselves for their Google Analytics data.
Post content quality is also not taken into consideration, and only traffic viewership rates are measured. The site ranking is based purely in Singapore, while site traffic might be from multiple countries. One of these abnormalities can be seen at the no. 10 spot, with Chubbyhubby.net and halalfoodblog having a lower Singapore ranking but actually having higher total traffic – this is because a large percentage of web traffic is also coming from other countries.
- To qualify as a food blog, content must be more than 50% about food.
- These are just estimates – You have to ask the blogs for their actual figures
- Traffic isn’t everything – quality content is not considered here
- Similarweb.com ranking is more accurate than Alexa.com
- Know the difference between local traffic and overseas traffic
Every blog has their own strengths and traffic should definitely not be the only factor when choosing a blog for a campaign. Dr. Leslie from Ieatishootipost for example despite having less traffic than a couple of the top blogs, has the biggest facebook followers and influence.
Clients and PR firms needs to figure out each blog’s strengths and use them effectively rather than just plainly following suit. There are also many cases of fake/bought follower numbers, and clients especially need to be able to tell the real numbers from the fake ones.
Are you looking to increase profits for your F&B business? Read more tips:
Seth Reveals His Favourite Childhood Breakfast Spots
Food Blogger, not Food Critic
If you asked me 4 years ago whether I could see myself blogging for a living, hell no. For most of us, blogging is just a hobby and it does not bring in enough to pay the bills. I have no idea what happened exactly, but four years down the road, here I am, still blogging. The truth is, I’m really thankful to be able to do this full time.
Blogging gives me a lot of satisfaction, and nothing makes me happier than knowing that people enjoy reading my blog. Sometimes, people even call me a ‘food critic’. Yes, that’s right. Or a restaurant critic, if you may. You know, a person who eats (in the best restaurants) for a living. I’d always cringe at that.
I am not a food critic. Food blogger, yes. But food critic, no.
Certainly, it sounds really cool to put ‘food critic‘ as your occupation title when you are filling up a survey form or applying for a new credit card. But do you know how hard journalists work? No, you don’t. Most people only see the glamorous side where the media folks get to dine at fine dining restaurants in style. “Professional” food writers from newspapers and food magazines work for very long hours under tremendous stress and they do not get paid very well. A professional food critic is someone like Wong Ah Yoke from Straits Times. You are a goner if you fail to recognise him in your restaurant.
Would I want to write “professionally” for newspapers or food magazines? No, definitely not. I don’t think I am qualified. I have no culinary background and I can’t write very well.
Being a full time food blogger suits me better.
There are no deadlines nor any obligations to write about something that I dislike. I can choose to write whatever I want – nonsense or not. And I can even declare my undying love for desserts without having any “editors” stare at me in disbelief, as if I’m a nutcase.
“Why do you only write positive reviews? A food critic is supposed to be objective and writes about both the positive and negative aspects of the dining experience.”
Like I said, I am not a ‘food critic’. I’m hardly objective since I can go on all day about dim sum, brunches and cakes. And just in case you are wondering why I only write positive reviews – no, I am not toying with the possibilities of getting free food from posh restaurants. On a calculated average, I receive 4-5 food tasting invitations per week, and they are all from PR agencies and restaurants themselves. Most of the time, I would turn down 90% of them because there are simply too many invitations and it is really quite impossible to accept and attend to every single one. I’m not boasting about it, but hey, that’s a fact okay? You can read more about my post on food tasting 101.
Okay I digressed. The only reason why I do not blog negatively is simply because I have no time. Do you know how many backlogs I have? Restaurants that I’ve visited but yet to blog about? Too many. Since I am already struggling to cover the restaurants that I like – an average of 4-5 per week – what makes you think I have the luxury of time to dedicate entries just to criticise?
Besides, I believe everyone comes to my food blog because they want to find new and interesting places to try, and not because they really want to hear me rant about lacklustre service & mediocre food. Food blogs that do that are aplenty, and you are free to hop by those if you’d like.
So you want to be a food critic? If it has always been your dream, then good luck for it! As for me, I am happy with my title of ‘Food Blogger‘, and it is here to stay. I have a new post for you tomorrow, see you here!
How to describe food like a food critic
Taking the perfect Instagram-worthy photo of a mind-blowing meal is great; but when it comes to describing food, capturing it in words is truly unparalleled. After all, while pictures are great for conveying the aesthetics and artful plating, they naturally fall short when it comes to describing nuanced flavours and emotional experience a delightful meal can offer.
A well-articulated food description can almost immerse a reader into the food experience with you, while uninspiring, one-dimensional food writing can leave you sorely unappetized. Consider this:
“The succulent plump shrimp, deliciously sautéed in crunchy chili flakes and paired with a zesty, crunchy salad of mushrooms, cucumber and sweet corn turned out to be the refreshing start to my Saturday morning I didn’t know I needed. ”
Takes you right into the meal, doesn’t it?
However, getting started into illustrative, delicious food writing may be hard, especially for first-time writers. Which is why we’ve outlined 6 tips (plus useful food adjectives to get you started) for you to describe a menu dish like a true lip-smacking food connoisseur below!
Inspired? There is a wealth of phenomenal food writing available for you to sink your teeth into. A great way to expand upon your food lingo and illustrative food writing is through reading expert reviews from some of Singapore’s top foodies or reading cookbooks – particularly those with beautiful, rich descriptions of each recipe.
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Celebrity food critic KF Seetoh slams Gov’t for new scheme which pays retiring hawkers for their stalls, recipes and skills
Celebrity food critic and founder of Makansutra KF Seetoh took to Facebook on Tuesday (12 January) to slam the Government for offering stipends to retiring hawkers in return for their stalls, recipes and skills under a new scheme.
The scheme, called Hawkers Succession Scheme (HSS), was introduced by the National Environment Agency (NEA) last November, and it aims to offer retiring hawkers with financial support while they train new hawkers with the skills and recipes required to take over their stalls.
“Under the HSS, we will facilitate the transfer of hawker stalls and recipes from retiring veteran hawkers to aspiring successors through a carefully paired apprenticeship and mentorship programme,” said Dr Amy Khor, Senior Minister of State for Sustainability and the Environment in December last year.
Responding to this, Mr Seetoh questioned if a stipend is all that these seasoned hawkers deserve for their lifework.
He noted that they spent many years perfecting their dishes and selling them at low prices with no help from the Government, however the Government has now come up with a new scheme that gets them to give up everything for a stipend.
“They spent decades and even a lifetime fending for themselves creating, perfecting and delivering their dishes at affordable and even cheap prices to eke out a living, with no government support. It’s a form of unheralded public service they gave to this nation.
“Now, you came up with a scheme to reward retiring hawkers with a stipend, in return for their lifework, recipe, skills, brand and reputation plus their original stall location. Strangers will be paid to learn and take over their decades of hard work and dedication, via an internship,” he said.
Mr Seetoh went on to reiterate that these veteran hawkers deserve more and that the Government shouldn’t “throw some stipend into their retirement pots and hijack their lifework”.
He also pointed out that NEA is now seen as the arbiter in deciding which stipend-paid aspiring hawkers will take over the business, adding that these newbies might easily give up the trade given that they came into the business using someone else’s money and support.
“One of the world’s best Environment agency, is now tasking itself to facilitate and judge if the stipend-paid newbie “hawkerprenuers” can make the mark, and take over properly, in that few months (I suppose) of internship,” he said.
He continued, “The Environment folks are now the arbiter of our Unesco class hawker food culture. Here’s the thing, hawker work is very tough, we all know that. And we also know how easy it is to give up when you are “entreprenuering” with someone else’s money and support.”
Learn the trade for a fee
Mr Seetoh said that if the Government really wants to give these veteran hawkers the respect they deserve, then it should create a school that allows anyone to study the trade.
“If you truly want to accord them with the respect they deserve, than this is a sign to seed the Hawker Culinary Academy, for anyone to study. Get these hawkers to teach for a fair fee. Get strangers who truly are “passionate” to pay to learn and even improve on it if they have the chops.
“A class can be small-ish, and intimate, and the hawkers should be paid the lion’s share of the fees in this ongoing classes. These are classes many will want to attend, even foreigners will be keen to learn this Unesco food craft and export it back home,” the food critic said.
“Knowledge and education is powerful, even in hawker food craft. It will help ensure sustainability and inspire entreprenuership.”
In his post, Mr Seetoh also applauded the Government for introducing hawker food courses in Singapore’s Institute of Technical Education (ITE) and Polytechnic, but noted that it’s only meant for young students.
As such, he urged the Government to do more to “recognise all hawkers, not just those in public built hawker centres but also in kopitiam, canteens and private food centres.
Manpower and high rent are big concerns
Moving on, the Makansutra founder also pointed out that the aspiring hawkers who are going to be part of the HSS should know that this business is a one-man-show work, and passion alone will not cut it.
This is because Singapore’s laws and policy do not allow hawkers to hire foreigners for assistance, while locals are not willing to do the job.
“Our Manpower laws and policy does not allow them to hire non-Singaporean assistants in public hawker centres (the only ones who will sweat it out at hawkers stalls these days for the monies offered nowadays), even if they have the requisite worker quotas to obtain one.
“I can name you hawkers who are offering $100 day and no serious takers. “Don’t bother looking for locals”- so many hawkers and chefs, will tell you today,” he said.
If that’s not all, he also expressed that the bidding system for hawkers should be lower as they are selling their dishes at an affordable rate.
“Manpower and rents- these are the two biggest nails that will seal the coffin of sustainability in our hawker food culture. We need a big rethink on that and hope Unesco won’t find fault with it and remove the recognition in 6 years, where they come back to check regularly for relevance.
“We have to do better, in recognition of this organically unique Unesco class culture by, for and of the people,” he concluded.
90,000 “SINGAPORE. Taste laboratory. Singapore cuisine “
There will be a lot of stories. And I will not start with the opening of the bar itself exactly four years ago https://allcafe.ru/reviews/kolonka-restorannogo-kritika/street-food-bar/. Bar, who tried to straddle the street food fashion that has not ended to this day, to wrap it up in the most decent forms for a middle-aged and wealthier public. I’ll start with his last years: several online players have considered this location.I don’t know how many exactly, but three of them even asked me: “What if you open it at this place . ..”. Apparently, in two years (and there are about so many of these issues) it did not grow together. Then the Pandemic, and you yourself understand everything … And here is a completely unexpected decision for me, a direct transformation of the old establishment. Turn an almost classic beer restaurant (kegs, footballs on huge screens, an assortment of snacks) into a fashionable food market now, inviting exactly ten – not seven, not nine! – concepts that are already working on other sites in the format of independent corners.Established, experienced, this is important! “While huge food halls are taking over Petersburg, we are trying a new project – a cozy restaurant association”. Capturing closed for seven months? I was afraid for almost a month: the idea itself was frightening, I did not know how it could be implemented in the same restaurant with the waiters. But curiosity got the better of it in January. I will not enjoy the shades of taste, so I will grow up in terms of the Restaurant Business.
The same embankment, the same winter veranda, where you could sometimes see a robotic waiter, and your own memories of the cult, what is there to lie, “Russian Kitsch”.Where it is warm, there are no windows between the terrace and the halls at all. Memories are mine, but all ten large and invitingly glowing signboards of “kitchen” brands were made in the windows: a budget alteration hastily, it’s not a laughing matter, you must agree. The interior, it seems to me, was changed minimally. The sofas are exactly what I remember. Especially on the site: “The democratic interior of the restaurant is made in the loft style: it is warm and cozy here, but also fashionable, fun and very atmospheric.” Not “democratic”, but democratic, like old man Biden … Yes, I don’t know who wrote the site for them.The little things are definitely new (for example, the lining on the table), everything is neat by the standards of the “unification”, higher by the genre.
The hostess at the entrance is lovely and quite a restaurant. It’s always a plus, but here it is even somehow too good. As well as a full wardrobe in the basement, with a serious Senior Cloakroom attendant, seemingly a retired colonel. Everywhere there is such a joy – this is the joy from the old life, restaurants that we lost in the pursuit of simplicity. The girl leads around the hall – none of the waiters’ team (they are still dressed like football) greets, does not nod.At the table, he is already working as Clever and Clever, I was surprised at the sales: above the format. Changes sticks – and they are expensive and varnished here – after a snack, is interested in consistency, realizing that this affects the experience. The only thing that is bad in his habits is that he shockingly pours the entire bottle of water (130) into a glass and carries it away. You used to read it, but earlier, before this hour, only 0.2-0.25 babies transfused, but then there is more volume! Is it difficult to pour a half, leave to examine the bottle – and only then hand it over to the Engels Glass Container Collection Center? Water from 120, but half a liter of “Baikal” is already 260. The bar is a general section, as opposed to the Food tabs.
It is clear that the quality of dishes at a particular “virtual point” is not the main issue. Didn’t like the fish? Well, eat the other nine hummus and kebabs, no problem. There really was no such choice in any other menu. The main question is different: is it different from a regular restaurant, just with the largest menu in town? At least the offer is several times wider than the largest of Ginzov’s. Does a person UNDERSTAND that he has come (by chance, without knowing the whole history, without reading about the world order), that this is something original, I’m afraid, not even the scale of the city in the reflection of the Neva? Are there such restaurants in Russia?
Come up with a concept, but what to implement? After about six minutes of my choice (and it is difficult to walk on a tablet, where all ten sections are not on one page (scrolling the screen)) He came, my Executioner, and said that this, this, this and that is not there. There are no dishes, as happens in life, but whole concepts! Four out of ten are the main ones, the ones for which I came, even the backup options – there is nothing. “The guys have not prepared the blanks.” So my attitude to the food that I did not want, did not plan, did not desire with all my gut, will be noticeable. You click on the order in the tablet, as I understand it, not connected … by connections with the Center. The order is not transferred to the kitchen, there is not even a button “call the waiter, I’m ready.” The text on the screen suggests … calling the waiter analogously. Shout or palm.Technologies, tyrnet, restructuring. And robots with two pupils, like the newest machines, tell us: “Hello, Georges.”
Tom yam thale (350): Sounds pretty like the name of the GoT character. The menu promises beautifully Veshanka and a whole seafood festival. By the standards of St. Petersburg, a very large portion: half a liter in a bowl. It is sharp by the standards of St. Petersburg, even if the broth seems a little more rarefied than I like. At the same time, the range of taste is exactly “the same”. Champignons besides oyster mushrooms, squid, several mussels, shrimps and carrots.Carrot! Curly Christmas trees. For the first time in the World, for the first time in my destiny. I’m not sure if you need so much liquid: I could not even sip half of it when the filling ended. Maybe it’s true to “boil down” the portion by a third? And it will be very good for this price.
Tom yam thale
Tempura shrimp (400). Four shrimps with a sweet-spicy sauce, and the head has already been accustomed to the combination of wasabi sauce, but that’s okay. Large, half the visible volume, fluffy breading, airy and … nice to the guest.Expensive, if you count by grams of protein, but it’s better this way. And tempura, it seems to me, is something different than breading in flakes: tempura is all batter. But delicious.
Dim-sum Har Gao with shrimps (290). Four babies (but the price is appropriate) on the board, not in a double boiler. For a corner it is more than acceptable, even cardboard is not prohibited there, but here it was a surprise. The dough is very “that”, transparency, from which one can only get high, the mood is exactly “that”, texture, and I would work with the taste of minced meat.
Dim-sama Har Gao with shrimps
Pad thai (390) with a “sharp” warning in the menu. No, just baby noodles. For children with powerful teeth: tight, rubbery, difficult to chew. With ten pieces of cruel cabbage stubs, only they and shrimp are several times smaller: from the nail of the index finger to the largest nail to the nail of the little finger. Chicken is generally rotten. Shoveling, I decided that the most honest thing is to return it by filming a video and photographic evidence. Decide for yourself how much of the dish is missing from the plate. The waiter took everything away, did not even ask why the guest put the filling on the edges and left almost everything. Tip? Do not make me laugh. But he started well … And after all, who else squeaks: “You will be recognized, you have preferences.” Aha: no one cares at all, even if Niletto comes, or the Governor is there. I don’t know why it is so indifferent here, but in another place, I was told, once they hung up a deleted dish from the bill on the waiter, at its full price. And that’s it: then a month – and this was the first month of work – everyone was charged with everything, even if it was spat out, even if it was a hair. A tip would be one and a half hundred, and a whole dish for a fine would be 400.
On the one hand and on the other, a new project is my dream. How many times the food was interesting, but I didn’t want a common dining room in the shopping center, eating in jackets, with bags of panties and bananas, ordering at the checkout, trays, perhaps disposable dishes … If I’m not alone, perhaps it was built for us ? After all, if someone is not ready for something, it means that after all this is not one kitchen, as it was, and not only chefs cook everything: risotto, khachapuri and 800 rolls? This is encouraging. Trained people, ten stations in the old kitchen? So far – and I visited at the time of submitting the note only the first time out of three planned – I do not recommend either this concept, one of ten, or this service, one of many.Please wait.
Singapore: A Land of Opportunity
Whatever you strive for, you can do it in Singapore. If you are looking for a new gastronomic experience, then cosmopolitan Singapore with its love of food is the best travel destination.
It is food in multinational Singapore that is considered the most important element of national identity, and Singaporeans themselves consider food their “national obsession”, something that unites them in preferences and communication, regardless of views and religious affiliation.This love of food is clearly evidenced by the abundance of street stalls and stalls, food courts, restaurants, bars and cafes, generously scattered over a small area of the country. You don’t have to walk far to sample the hundreds of dishes available, everything is within walking distance wherever you are – from cheap eateries to gourmet restaurants.
That is why Singapore is considered the gastronomic capital of Asia, and the country’s authorities are doing everything possible to ensure that Singaporean cuisine serves as a full-fledged tourist attraction and bait for travelers, popularizing food with gastronomic festivals and supporting the opening of various catering outlets.
Singapore is often called the gastronomic capital of Asia, a special attraction for gourmet travelers. It is here that the ideas of centuries-old culinary traditions of thousands of chefs from all over the world are embodied.
The entire range of world cuisines is presented in various establishments of Singapore: from traditional European to some rare Peranakan – the food of Chinese immigrants who settled in the south of Indochina at the end of the 15th century. Peranakans are descendants of Chinese-Malay marriages, living in Singapore and Malaysia.Their cuisine, more commonly known as nonya cuisine, is an example of sophistication. Exotic ingredients make Peranakan dishes difficult to replicate in an urban setting. That is why the world’s first Peranakan restaurant to receive a Michelin star is not so much a sign of gastronomic recognition for the menu as a clear example of the diligence and diligence of its chef, 33-year-old Malcolm Lee.
From childhood, watching his mother’s troubles in the kitchen, he decided to devote himself to cooking, believing that if you really love something and believe in it, then you just need to try.And in this the hero of our story has succeeded thoroughly.
Malcolm realized that office work was not suitable for him, after graduating from the Faculty of Business Administration at the university. Then he decided to take a chance and start a new life, becoming a chef. Malcolm put everything he had on the line: family, friends, and even relationships. But the risks have more than paid off. Having started his culinary career as a specialty chef, Malcolm then received a Miele-Guide Culinary Scholarship and graduated from the At-Sunrice GlobalChef Culinary Academy.
From his career as a chef, Malcolm has earned his Candlenut restaurant the Michelin Red Guide’s Picky Restaurant Criticism Award and the right to embroider a small star on his chef’s frock coat.
Malcolm Lee is passionate about his culinary heritage and tries to renew it with modern methods. He tries to make dishes lighter and more modern. It is important for him that, for example, the texture is felt in the fish, and the sauces are more elegant, but at the same time the richness of tastes and aromas is preserved.
Malcolm compares the kitchen to a war zone – they have in common chaos, stress, pressure and the importance of teamwork. And he is just delighted with it! “I love all this cuts, burns, mutual support,” he shares. The kitchen is his home. But it’s not just the atmosphere and adrenaline. For the chef, Peranakan dishes are not just food, they bring people together, create connections and make people happy. “Food is love, and I hope the restaurant customers feel it,” he says.
Malcolm personally purchases products for the kitchen from the market. He still visits his old acquaintances at the Tekka Market, where he buys fresh seafood and other ingredients. In fact, the talented chef is inspired by the market itself, the historic districts and Singapore in general. He loves wandering around the city in search of new culinary ideas. “My approach to food is to keep trying to make something even better while maintaining the traditional flavors and style of the dishes.”
He also draws visual inspiration for his culinary masterpieces from the streets of Singapore.“I love the shop houses in Katong and Joo Chiat, with lots of little details on the walls and stairs. They help me understand what Peranakan food should be like, ”says Malcolm.
In the future, Malcolm plans to open a Candlenut bistro with a shop at Changi Airport so that tourists and locals can take a piece of Singaporean culture with them and share it with others. “I am confident that such a unique offer will be in demand. We should be proud of our culinary culture and be happy to share it, ”says Malcolm.
In Singapore, a true gourmet paradise, culinary excellence is a challenge. But Malcolm Lee did it. So, if you are in those parts, take a look at Candlenut. Recommend.
“SINGAPORE. Taste laboratory. Singapore cuisine “
6th line of Vasilievsky Island, 1/25, St. Petersburg
There will be a lot of stories. And I will not start with the opening of the bar itself exactly four years ago https: // allcafe.ru / reviews / kolonka-restorannogo-kritika / street-food-bar /. Bar, who tried to straddle the street food fashion that has not ended to this day, to wrap it up in the most decent forms for a middle-aged and wealthier public. I’ll start with his last years: several online players have considered this location. I don’t know how many exactly, but three of them even asked me: “What if you open it at this place …”. Apparently, in two years (and there are about so many of these issues) it did not grow together. Then Pandemic, and you yourself understand everything… And here is a completely unexpected decision for me, a direct transformation of the old establishment. Turn an almost classic beer restaurant (kegs, footballs on huge screens, an assortment of snacks) into a fashionable food market now, inviting exactly ten – not seven, not nine! – concepts that are already working on other sites in the format of independent corners. Established, experienced, this is important! “While huge food halls are taking over Petersburg, we are trying a new project – a cozy restaurant association”.Capturing closed for seven months? I was afraid for almost a month: the idea itself was frightening, I did not know how it could be implemented in the same restaurant with the waiters. But curiosity got the better of it in January. I will not enjoy the shades of taste, so I will grow up in terms of the Restaurant Business.
Partner of the Column Alef Trade company is a Russian supplier of premium hot drinks and professional equipment for their preparation. Alef Trade offers a wide range of premium coffees, teas and syrups, being the owner of the Niktea, Impassion brands, the Lavazza brand distributor and the exclusive distributor of the Althaus, Danesi, Bonomi and Vedrenne brands.http://alephtrade.com/ and online store https://oasis812.ru/
Details: https://allcafe.ru/reviews/kolonka-restorannogo-kritika/restorannyy-kritik-otkryvaet-street-food -1-bolshaya-peremena-chast-pervaya-singapore-laboratoriya-vkusa-singapurskaya-kuhnya /
Tags: Vasilievsky Island, Vasileostrovskaya, food market, panazia, up to 1000, 1000-1500
90,000 44 gastronomic attractions – “Food”
Singapore: 44 gastronomic attractions – “Food”
Selection of recipes
- Any menu
- Gluten Free Diet
- Vegetarian food
- Vegan food
- Lactose free diet
- Children’s menu
- Low calorie food
- Lenten food
- Diabetes menu
Pick up recipes
Fine dining and street food, the finest Singaporean food – and the city-state’s top venues, from restaurants to hooker center stands
Resorts World Sentosa
Marina Bay Sands
Singapore authorities concentrated all street food in specially built hocker centers (from the word hawker – “street vendor”; they are also food centers). They began to be built in the early 1970s, and thus the rapidly growing city radically, but rather quickly got rid of many sanitary problems. By the mid-1980s, there were 140 hockey centers, then the government began to purposefully reduce this number: now there are 107 of them. This, of course, intensified competition between merchants, but at the same time increased the quality of food: if you cook poorly, you will go broke, and another will take your place. Largely thanks to this, Singapore has become one of the world’s street food capitals, many, even very wealthy tourists come here precisely to eat an infinitely varied and wildly tasty – and safe – food.Each hockey center has an average of about two hundred racks, and at least a whole year you can eat in the same place – and every day is different. Very often they are combined with wet markets: as a rule, the market is on the first floor, and ready-made food is on the second. If you happen to be in the hockey center by accident and absolutely do not understand how to find food that will definitely be delicious, here are two tips. First: be guided by the queues – where they are longer, there are better. Second: all hackers value the attention of the press, so they hang clippings from local newspapers on their windows, and even portraits of celebrities who ate with them.See Anthony Bourdin’s face with a quote like “I’ve never eaten anything like this!” – part with money without hesitation. Moreover, the average price of a plate is 2–4 local dollars, 5–6 – in places where there are a lot of tourists.
Found a bug?
Singapore cocktail symbol.Tropical pineapple sweetness, fortified with gin. It was invented by the bartender of the Raffles Hotel (a five-star colonial classic) Ngam Tun Bun – the Long Bar Hotel claims that in 1915, and this year it was solemnly celebrated its centenary. But most likely, it happened a little earlier. Now the Long Bar prepares 600 servings of “Singapore Sling” a day (31 Singapore dollars), and on all tables there is a menu with its recipe: 30 ml of gin, 15 ml of cherry liqueur, 7.5 ml of Benedictine and Cointreau, 120 ml of freshly squeezed juice of Sarawak pineapple, 15 ml of lime juice, 10 ml of grenadine and a drop of angostura.But this recipe is modern – earlier the cocktail was much drier. Drinking Singapore Sling isn’t limited to Long Bar, where the floor is littered with peanut husks (the only place in a city known for harsh cleanliness laws where you can litter as much as you want: tradition). For example, in the Lantern bar at The Fullerton Bay it will be even more interesting, and the view there is simply better – the entire shining city center is at a glance. If you fly to Singapore on a Singapore Airlines plane, the Singapore Sling will definitely be on the onboard menu: however, there it is no longer so tasty, because it is made from blanks; but it is served at an altitude of 11 km – is it not a miracle? We also have a story about this cocktail, told by Singaporean bartender Zachary Connor de Geeta.
28 Honkong Street
This bar (28 Honkong Street is the address) is hidden behind an unremarkable façade in a 1960s-preserved small block of narrow concrete boxes in the city center. American-style cocktails interfere here – fizzy, Mint Julep, Old Fashion and their variations. 7th in the list of the 50 best bars in the world as of 2015. Mr. David Cordoba, one of the best bartenders in the world who has moved to Singapore (not so long ago, he was in Moscow and told us how to make the perfect daiikiri), stands at his counter at least one evening a week.
A small restaurant by Glen Ballis and his son Daniel. Glen is an Australian living mostly in Moscow: he was the chief of Novikov’s “Near East” and Roni, then made Zupperia and Glenuill. Daniel worked in Phuket, Kuala Lumpur, Shanghai and London until he got to the Four Seasons in Singapore, where he went through the most serious school of his life. Located in historic Chinatown (110 Telok Ayer St), Moosehead’s menu is reminiscent of what Glen does at Glenuill: Mediterranean cuisine with Asian accents, food is clear and vibrant. There are tzatziki, dates in bacon, crispy pork ears, fried cauliflower – and burgers for lunch. Most recently, Glen and Daniel opened another place nearby – \ tMaggie Joan’s \ t (110 Amoy Street).
One of the main Singaporean dishes. Its full name is Hainanese chicken rice, Hainanese rice with chicken: it was invented by emigrants from the Chinese island of Hainan, but already in Singapore. The dish is quite sophisticated, although many people do not guess about it by taste. Especially Russian tourists, whom it often brings into natural anger, since, according to them, it resembles boiled stolovskaya chicken with the same stolovskaya rice.First, a whole chicken is boiled with garlic, ginger and salt – after the water boils, the heat is reduced to the quietest and is not cooked until cooked, but kept for twenty-five to thirty minutes, after which the bird is immediately sent into ice water. Due to this, the skin and subcutaneous layer are gelled, and the chicken itself becomes very tender. They do the following with rice: first, melt the fat cut from the same chicken in a wok and fry the ginger and garlic on nemimber – and then the rice; after which rice is cooked in the same broth in which the chicken was cooked.Cold chicken, cut into small pieces, is served with warm rice, fresh cucumbers and three sauces: chili, ginger and soy. Chicken Rice in Singapore is made from industrial broilers – and from village chickens (and they come mainly from Malaysia): the latter is indicated by the inscription “Kampong chicken”. Despite the more, so to speak, organic origin, the second chicken rice does not differ in price from the first: just village chicken is less fatty.
Tian Tian Hainanese Chicken Rice
Rack \ t (# 01-10 / 11, Maxwell Food Center, 1 Kadayanallur St) with one of the best chicken rice in town — located in the Maxwell Food Center hockey center near Chinatown.There is always a queue, and half of it consists of tourists. A serving costs $ 3.50. True connoisseurs say that since the chef left here for several years, the chicken rice has deteriorated: if before he was in the top five, now it is only 4.8. Whether this is true can be assessed by a simple comparison: the chef opened his own place three counters from the former owners. Called \ tAh Tai Hainanese Chicken Rice (Stall 7, Maxwell Food Center, 1 Kadayanallur Street).
Boon Tong Kee
A cafe chain that Singaporeans appreciate for its outstanding chiken rice: it is, of course, more expensive here than the hackers, but the atmosphere is more bourgeois and the portions are larger.The menu is also richer: each of the establishments has its own branded dishes: stewed pork ribs, fried suckling pig, fried toasts with shrimps, fried pork liver – and so on.
Restaurants of Joël Robuchon
Joël Robuchon, one of the main French chefs of our time, there are two establishments in Singapore at once: the classic \ tJoël Robuchon Restaurant and the more groovy L’Atelier de Joël Robuchon with an open kitchen, both located on the resort island of Sentosa (Hotel Michael , Level 1, ResortsWorld Sentosa, 8 Sentosa Gateway, Sentosa Island), and there are also several celebrity restaurants: among them TungLok Heen by Canadian Hong Konger Susur Lee, Tangerine by Bangkok Ian Kittichai, who promotes Thai cuisine around the world, Syun with the tall Japanese fusion of Hal Yamashita and Ocean Cat Cora, the first woman in the American “Iron Chef” – with windows to one of the world’s largest aquariums.
Singaporean cuisine is a fusion of many culinary traditions: Chinese, Malay, Indonesian, Indian, European. Laxa is one example of how they combine in a water dish. It is Peranakan (the Peranakans are descendants of visiting fathers and local mothers) and much of it is from Chinese cuisine, and a lot from Malay: it is rice noodles with chicken, shrimps or fish in a sweet-spicy soup based on curry (this is also Indian influence) and coconut milk. The Makansutra guide recommends the following places to try Laksa: 328 Katong Laksa (51 East Coast Road, Joo Chiat), Depot Road Zhen Shan Mei at Alexandra Village Food Center (Blk 120 Bukit Merah Lane 1), Marine Parade Laksa (50 East CoastRoad) and Sungei Road Laksa (Blk 27 Jalan Berseh # 01-100 Jin Shui Kopitiam).
It is difficult to define exactly what a kueh is. We can say that this is a Peranakan dessert – but kue can be not only sweet, but also salty and spicy. Most often they are steamed, but sometimes they are baked. And most importantly, there are dozens, if not hundreds, of kue varieties, and they include curry pies, rice flour cakes, and rice dumplings (which are not at all like dumplings, but are called dumpling). Don’t even try to understand why this is all kue: just try it.
The restaurant of the good American chef David Myers on the first floor of the MarinaBay Sands Hotel (10 Bayfront Avenue). That very architectural dominant of the center of Singapore, which is now present on half of the postcards – from three skyscrapers with a roof-boat and an overflow pool on this roof. Myers prepares food that is bright and memorable, using European-American flavors as a base and colors them with Asian – Chinese and Japanese – colors. You should definitely try the tonkatsu pork sandwich: it sounds ordinary, but David does something incredible with the meat – a piece of thick soast is covered with a spicy crispy crust, and melts in the mouth like blancmange with smang sauce.
Sky on 57 by Justin Quek
Restaurant \ t on the 57th floor of Marina Bay Sands – with breathtaking panoramic views of the city-state. Chef Justin Kwek is one of the best chefs in Singapore, and his training is French: as a young man, he spent all his savings to go to France to improve his chef’s level. In Singapore, he was the chef of Les Amis restaurant (he is also in our guide), then he opened French restaurants in Taipei, Shanghai and Hong Kong, and in 2010 he returned to his homeland – just for the sake of Sky on 57.The cuisine of this restaurant is French-Asian: the best traditions of nouvelle cousine combined with flavors that every Singaporean has known since childhood.
Bread Street Kitchen
Marina Bay Sands Hotel, like the resorts of Sentosa, relied on star chefs – and, to tell the truth, it did even better. The hotel has two more MarioBatali restaurants, two Wolfgang Pak restaurants, Daniel Bulu’s db bistro and Tetsui Wakuda’s Waku Ghin (70th in the list of 100 best restaurants in the world and 9th in the 50 best restaurants in Asia).And in 2015, Gordon Ramsay’s \ tBread Street Kitchen opened: shepherd’s pie, fish and chips, risotto, fried chicken and other classics that a hellish chef makes hellishly delicious.
Successful advertising photographer K.-F. Sito (he does not decipher the initials), a big fan of street food, once got on his scooter and began to methodically go around the hockey center behind the hockey center, eat everything and listen to what people say about one or another rack. Because he set an ambitious goal: to make a guide to Singaporean street food (imagine the scale of the task – the bill goes to tens of thousands of merchants).As a result, the guide was a success: Sito called him \ t “Makansutra”, from the Malay word “makan” – “food” (the word “sutra” is borrowed from the “Kamasutra”), and this is perhaps the only guide to the Michelin guide level, but ninety-five percent dedicated to street food (the remaining five are more expensive cafes and very expensive restaurants, the ratio is roughly the same as in Singapore). Sito gave up his photography job and became a TV star instead, popularizing local culinary traditions in various programs.And then he made his own hockey center \ tMakansutra Gluttons Bay (8Raffles Avenue # 01-15), where he personally selected the merchants. It is more expensive there than if they continued to work where they worked before, but the central position and the view of Marina Bay oblige. “Makansutra” has gone through several editions, and in addition, now there are “Makansutra” about Malaysia, Indonesia and Thailand. The system of evaluation in the book is peculiar: the highest praise is three bowls with six sticks, which means “Die die must try” – “Die but try”.The next step is a tripod with five sticks, and so on. If you want to get serious about Singaporean street food, this book is indispensable.
One more of, so to speak, official Singaporean dishes: being here and not trying chili crab is like coming to Moscow and not seeing Red Square. This is a relatively recent invention of 1956: Sri Lankan crabs in a sweet-spicy egg-tomato-pepper sauce (not very spicy). The dish is so tasty that no one pays attention to the fact that all fingers are quickly covered with this red liquid (eat with hands).Chili crab is always served with buns to dip in the sauce, because it is not spared. They came up with a crab in the Palm Beach Seafood restaurant, now the best places are the Dragon Phoenix restaurant (177A River Valley Road # 06–00 Novotel Clarke Quay Singapore), the Mattar Road Seafood Barbecue counter in the Old Airport Road hockey center (Blk 51 Old Airport Road) and \ tLong Beach. There is also a dish called Pepper crab – these are the same Ceylon crabs, only in a sauce of black pepper, butter, soy and oyster sauce, garlic and five or six more ingredients.
Hokkien-mi (Hokkien mee)
Fried noodles, invented in Singapore by people from the Chinese province of Fujian (aka Hokkien), literally translated as “hokkien noodles.” Thick egg pasta along with rice noodles are fried with the addition of pork or shrimp broth, along with pieces of pork, shrimp, squid, soy sprouts – and what else God has sent. Locals say that the best hokkiens should go to ABC Brickworks Hawker Center (6 Jalan BukitMerah), which has two prominent points: Havelock Road Blk 50 Fried Hokkien PrawnMee and Yi Sheng Fried Hokkien Mee.In the first noodles are drier, in the second there is a large broth. Other good spots: Bedok Corner Hokkien Prawn Mee and Kim’s FriedHokkien Prawn Mee at Bedok Food Center (1 Bedok Road), Geylang Lor 29 FriedHokkien Mee (396 East Coast Road Food R Us Coffeshop) and especially Nam SingHokkien Fried Prawn Mee at Old Airport Road Food Center (Blk 51 Old AirportRoad).
Sate is an Indonesian dish, presumably of Chinese origin: one version says that its name comes from a phrase in Hokkienskom dialect, meaning “three pieces”.Sate really consists of three pieces: a kebab of two pieces of meat and a piece of fat in the middle. The meat is first marinated in a sweet sauce of lemongrass, ginger, turmeric and sugar (these are just the main ingredients), and then quickly fried – and served with chopped onions and cucumbers and, again, sweet peanut sauce, in which the meat should be dipped. Saté is made from pork, beef, lamb, chicken, duck, shrimp, and so on. The main place to try satay – it’s called the Satay Club – is a small stretch of Boon Tat Street next to the Lau PaSat hockey center (historically a Victorian market).During the day, this is a common part of downtown with lively movement, in the evening, the segment is covered with long tables, and the trays, which are closed during the daytime, open open, the coals in the braziers are burning and the barkers praise their saté. If “Best satay incity” is written on one tray, then “Best satay in town” is mandatory on the other. And the cooks are competing who will cook more saté at a time: they fry them twenty to thirty skewers at a time, while managing to pour marinade during frying.
Many people who moved to Singapore used to go to hockey because the profession – if people liked the food – brought a lot of wealth.It still does, but Singaporean youth are reluctant to go to street food, opting for less hard work. Douglas Eun is one of the few. He was very fond of noodles with fishballs, meatballs from dense fishmeal, which his grandmother made on holidays: he found out the recipe – and now he cooks them himself at his Fishball Story in the Golden Mile food center (# 01–85 Golden Mile Hawker Center, 505 Beach Road). His broth is very fragrant, fried garlic, fishballs are juicy, and the noodles are made al dente.
Bak kut teh
Bak kut teh literally translated as “tea from pork ribs.”This soup is called tea metonymously: it is usually served with Chinese oolong, which Singaporeans believe helps the body to digest pork fat. Bak-kut-te was invented by emigrants from the Chaoshan region in Guangdong province: they took the cheapest part of the pork carcass and turned it into a delicacy. The main ingredients of the broth – besides meat – are garlic and pepper, and the taste is delicate and somewhat reminiscent of Russian pork soups, rather than spicy Chinese cuisine. The correct places with bak-kut-teh are Ah Hak Bak Kut Teh (397 Balestier Road, inside the Kai Juan Coffeeshop), Leong Kee (Klang) BakKut Teh (251 Geylang Road; 321 Beach Road), Ng Ah Sio Pork Ribs Soup EatingHouse (208 Rangoon Road).The best is the Rong Cheng Bak Kut Teh chain. About her separately.
Rong Cheng Bak Kut Teh
Multi-site network (main addresses: Blk 22 Sin Ming Road, Eng Hup Ho Hup Coffeeshop; Blk 26 Sin Ming Lane # 01-114 Midview City) with the best bak-kut-teh in town : The broth is clear and not very spicy, with a perfect balance between pork, garlic and pepper flavors. The ribs, the owners say, come from organic farms in Canada and the United States. Oolong is also good – it is bought at the Pek Sin Choon store (see below).
Pek Sin Choon
This shop \ t in Chinatown (36 Mosque Street) is a venerable trade company that has existed since 1925 and still blends its own mixture of Chinese tea that they select in China itself. In other words, it is very correct a place. Despite the central tourist location, the saleswomen almost do not speak English (which is even more surprising for Singapore, where English is one of the four official languages), but you can ask them to brew tea for a sample – and choose which one you like best.They sell it in one-hundred-gram packages, but it is better to buy a large tin box right away: there are 50 paper bundles in it, each tea is just for one teapot. There are oolong, pu-erh, te-guanyin and jasmine tea, as well as concoctions that bear resonant names like Renowned UnknownFragrance.
A Chaoshan dish that can scare you out of habit, because it looks very unappetizing at a European look: these are pork giblets stewed in dark soy broth, pork itself, as well as eggs, tofu and chips with rice or noodles, as well as stewed vegetables and hot chili sauce.If not scary, here are some good places: Garden Street Kway Chap at Serangoon Market Hockey Center (49ASerangoon Garden Way), Guan Kee Kway Chap at Toa Payoh Food Center (Blk 210 ToaPayoh Lor) and Shi Le Yuan at Redhill Center (Blk 85 Redhill Lane).
One of the traditional Singaporean breakfasts: toast with butter and coconut jam (which is kaya, and not at all what Rastas and sympathizers might think of).
Tong Ah Eating House
Perhaps this cafe in Chinatown (35 Keong Saik Road) is the best place in Singapore where you have to drink coffee (or tea) with kaya toast: old school – they make kayu themselves, ground coffee is held for several months for so that the taste is softer and without acid (hello to you, Russian coffee alternatives!).Both coffee and tea are made here with concentrated milk (one more hello!) – that’s how it should be. Kaia-toast is made not only with toasted bread, but also with steam, similar in consistency to Russian croutons soaked in milk.
During the durian season – from June to August – its rotten smell is heard not only in the markets, but also on many streets of Singapore. It is tolerated for that unique sweet creamy taste that makes this fruit one of the most expensive in Southeast Asia. No, don’t even try to smuggle the durian into a hotel, subway or airport: $ 500 fine.Better to eat it in the same place where it is often sold: street cafes in the fresh air.
South Indian thin and large pancakes – or thin fried flatbreads, whichever you prefer. The outside is crunchy, but the inside should be tender. They are usually eaten with sugar or very spicy curries. The way roti prata is prepared is a whole show: in order to achieve the desired subtlety of the dough, the cooks twist it in the air like circus performers. The best place to cook them in Singapore is Thasevi Food Famous Jalan Kayu Prata Restaurant (235/237/239 Jin Kayu): the name is worth believing – the place is so famous that there are several fakes calling itself Jalan Kayu Prata or similar.On weekends, connoisseurs of roti prata from all over Singapore gather here.
Padang rice, an Indonesian dish: boiled rice with many hot and spicy additions – tuti meat and eggs and curry and seafood and vegetables. Originally the food of the poor, now it is one of the hits of the Singapore hockey centers. There are two main padang snashi spots: Nasi Padang River Valley (55 Zion Road; expensive, exciting) and Sinar Pagi Nasi Padang network (13 Circular Road, as well as points in the Geylang Serai Market (1 Geylang Serai) and ABC Brickworks ( Blk 6 Jalan Bukit Merah).
“Rich rice” in translation: it is rice cooked in coconut milk and therefore has a delicate, but saturated sweet taste. It is supposed to be eaten with fried chicken wings, fried fish, eggs, spicy cuttlefish, fresh cucumbers and a spicy sauce little things. Traditional Malay breakfast. The best nasi lemak in the city is done at the Selera Rasa Nasi Lemak at the Adam Road Food Center (2 AdamRoad).
One of the traditional Singaporean breakfasts, which is nevertheless eaten at any time of the day. The name is doubly deceiving. This is not a cake, but rather a distant relative of the Spanish tortilla, Italian frittata and other stuffed scrambled eggs. There are no carrots in the composition either, the main ingredient is daikon (just in Chinese, carrots and this radish are called very similar words). Daikon is rubbed and mixed with rice flour and water, after which this dough is made into something like a pie.Which is then chopped and fried in a wok with egg, soy sauce, garlic, green onions and pickled vegetables. Carrot cake is often served for breakfast in Singapore hotels, but here are two counters where people come from different parts of the city-state for it: Ah Lo Cooked Food at Chinatown Complex (Blk 335 Smith Street) and Chey Sua Carrot Cake at Toa Payoh WestMarket & Food Court (Blk 127 Lor 1 Toa Payoh).
Shop \ t (896 Dunearn Road 01–01A) with the city’s largest selection of cookware and utensils (ranging from knives and pretty teapots to KitchenAid and Jamie Oliver’s line).It is interesting not only for this: master classes are regularly held here, and for this ToTT keeps a whole pool of serious chefs-instructors. They teach not only Singaporean techniques and recipes, but also European-American classics. The store also has its own bistro with good food. Another smaller ToTT is located in the Suntec City mall in the city center.
Char kway teow
A dish about which Anthony Burdin, when he first tried it, said: “How can something so disgusting be so tasty ?!” That is, you understand about the appearance, the unsaturated narcotic taste is due to the ingredients: this is a wide rice noodle fried with an egg, Chinese dried sausages, chili peppers, soy sprouts – and in spicy and sweet soy sauces.If you’re not intimidated by the dark brown mess, here are the two top spots: Hill Street Fried Kway Teow at Bedok South Road Hockey Center (Blk 16 Bedok South Road) and Outram Park FriedKway Teow Mee at Hong Lim Food Center (Blk 531A Upper Cross Street) …
In Singapore, due to lack of space, practically nothing is grown, the country imports all products, and in Singapore markets – everything that neighboring (and not only neighboring) countries and seas are rich in: all kinds of fish and seafood (fresh, dried), meat and various parts of animals that are considered inedible in more sensitive countries, Malaysian and Indonesian coffee by weight, fruits and vegetables, which are sold not only by weight, but also by the piece.Singaporean markets are cleaner than the markets of other Southeast Asian countries, but no less colorful: it is interesting to wander around them just like that, even buying nothing, but only wondering at the richness of the diet of local residents.
Sweet and salty (more sweet than salty) pickled and then dried meat, a specialty of the Chinese province of Fujian. I got to Singapore together with immigrants from there and acquired some peculiarities: here, for example, it is fried. They are made mostly from pork, but also from beef and lamb.A must-have item on the tables for the Chinese New Year. There are a lot of shops and shops with a tank qua in the center of Chinatown.
The Singapore brand TWG has the largest collection of teas in the world: more than 800 different blends, for which tea is used from almost all countries of the world where there are tea plantations. The company is quite young, founded in 2008; the number 1837 in its logo, according to the owners, is the year the British port was established in Singapore; but in fact it was founded earlier. All these tricks do not affect the quality, it is very high, and the prices are appropriate.TWG tea can be bought in many countries around the world, but it is one of the best Singaporean souvenirs.
Singapore Food Festival
Singapore itself is like a daily food festival – and it also hosts regular food festivals on a regular basis. The largest of these is \ tSingapore Food Festival, launched in 2015: it will be held every year, from July to August. And what the scale will be can be imagined because of what it consisted this year. For example, several pop-up-hocker centers were set up in several places in the city center at once, where the best restaurants in the city or hackers from remote areas of Singapore acted as street vendors.Justin Kwek (see the paragraph about his restaurant Sky on 57) fed on the shore of Marina Bay with his intricate compositions at extremely sparing prices. And in a huge tent, they organized a festival of Indian cuisine \ tSuvai, during which they made the world’s largest curry – 15 tons (recorded by Guinness).
An Indian food that is not prepared in India: it was invented in Singapore by Muslim Indians (they are the third largest ethnic group in the country – post-Chinese and Malays).These are Chinese noodles, fried – in Chinese – in a wok, nose with sambal and chili sauce, potatoes, tomatoes, eggs, herbs and lamb.
Violet Oon Singapore
Violet Un was a gastronomic critic of the Singapore newspaper The New Nation, then founded her own magazine about food The Food Paper, was the head of a small restaurant of her own, hosted culinary TV shows, published several books on Singaporean cuisine. \ TViolet Oonit Singapore (88 Road) is a recently founded restaurant that Violet keeps with her two daughters.Here they cook – and well – according to the classic Peranakan recipes: fish in a sweet-sour-spicy sauce, chicken in a dense coconut curry, stewed pork with sweet peppers, laksa without broth and other food, the names of which will not tell a non-Singaporean (buakh-keluak, sayur-lode, babi-pong-thai, sambal-kim-chiam-udang and similar music). In addition, Violet regularly arranges master classes in the restaurant (there is a separate room for this) – she uchtsama and invites Singaporean housewives to share recipes, including with tourists.If you meet her in a restaurant (and she happens there very often), be sure to get acquainted: Violet was in the USSR, about which she has fascinating memories, which she will willingly share. For example, how I felt completely safe, because the guide confessed to her that he was from the KGB.
One of the most interesting Singaporean restaurants (38 Tanjong Pagar Road), professing a new gastronomy: Chef Ryan Cliff has no way of molecular experiments, visual tricks and unusual flavor combinations.To find out to the full what he is capable of, you need to take a tasting set, this is a series of amazing and tasty tricks (many, however, are found not only here). Truffle cracker on a piece of styrofoam. Quail egg in an edible nest that smells of smoke. Royal mackerel carpaccio, mashed and avocado and yuzu sorbet depict wooded hills and a valley. Foie gras puree with apple, which appears in several forms: fresh, dried, toasted chips, dehydrated and a couple more. The pills, finally, Cheesecake Ecstasy, served in a pharmacy jar.And also the Tippling Club is an excellent bar with one of the most convenient cocktail cards in the world. It is a coordinate system of six flavor axes: sour, sweet, fruity, smoky, bitter, dry. Cocktails are located between them, depending not only on the taste, but also on its intensity: it is very easy to choose, knowing your own preferences. # 36 in Asia’s 50 Best Restaurants.
A small restaurant (10A Upper Wilkie Road), founded by chef Willin Lowe.He worked as a lawyer for eight years before realizing his real purpose, leaving the boring office and starting to cook. The New York Times named him one of the top three young chefs reinventing Singaporean cuisine. Willin simply calls his style: “ModSin,” or “Modern Singaporean,” is a modern reworking of traditional recipes like hokkien-mi or chili crab, and I must say that Lowe is doing just fine with it. For example, he made an absolutely breathtaking char-sue of Isiberian pork: first marinated, then fried meat, brought to absolute tenderness.The menu changes frequently, and besides the three or four course set, Willin sometimes makes a surprise set called the Omakase Menu.
Potato Head Folk
A vibrant youth place \ t (36 Keong Saik Road), opened in 2014. Four floors – all different. The first one is the Three Buns Kitchen burger house with impeccable cutlets, rolls, and most importantly, sauces. The second is Three BunsDining Kitchen, with a more sophisticated cuisine, although burgers are served there as well. Third floor – Studio1939 Lounge, a bar with good cocktails.The fourth is The Rooftop Garden, a bohemian terrace with BBQ, tiki cocktails and Chinatown views. Good everywhere.
13th in the Top 50 Restaurants in Asia. The classic, most French of the most French, \ t place (1 Scotts Road, # 01-16 Shaw Center) – only in Singapore. The menu includes foie gras, artichokes from Brittany, salmon tartare, oyster soufflé, poached French cod. The kitchen can be summed up in one word: impeccable. The waiter can easily advise truffles on the grounds that the season has begun for them in Alba, and they have just been brought (a great example of how seasonality is understood in cosmopolitan Singapore).The wine list is the size of an encyclopedia, and there are three wine rooms-refrigerators: for red, for white, for sparkling wine, and all three are spacious. Chef Sebastien Lepinois is one of the best students of Joel Robuchon (at one time he even worked in Kiev: he was declared the best chef in Ukraine).
The Best Restaurant in Singapore (41 Bukit Pasoh Road) – 46th in the 50 best in the world, 5th in Asia. A very gifted chef, Taiwanese Andre Jiang, studied to be a chef in France, where he spent many years, working with Pierre Ganiere and the Troisgros brothers.What he does, he calls not even gastronomy, but “octaphilosophy”, because there are eight main words in his cuisine: uniqueness, authenticity, texture, memory, salt, south, craft, terroir. As a result, Andre gets something fantastic. And very, very expensive.
Kim Choo Kueh Chang
Wonderful museum shop (60/62 Joo Chiat Place). There are shelves of traditional Peranakan cookies (the best with pineapple jam) and other sweets, pasta for laksa and other Singaporean dishes (from our own factory), and triangular rice cakes with spicy pork marinated for a whole week (they are called nonya-chan, \ tnonya chang) , iota (\ totah) – fried fish wrapped in banana leaves, and cups, teapots, plates and other utensils with Peranakan patterns.And on the second floor there is just a museum: antique furniture, clothes, dishes and other Singaporean life of the beginning of the last century, about which people who work here tell with pleasure and details, are collected, as well as about what it is, the Peranakan culture. There is also a shop here: they sell national shirts and dresses.
JB Ah Meng
When Ferran Adria, one of the main chefs of our time, hit this, in fact, eatery in the Geylang area (2 Lorong 23 Geylang), and tried tempura from shrimp of corn kernels in the yolks of duck eggs, he immediately wanted to be photographed with (although usually everyone is filmed with him).He refused: he thought that this pale-faced foreigner was simply impersonating a celebrity in order to ask for a discount. “Pay and go,” he said. Adria was almost upset to tears. True, the photo was taken – and now the chief of JB Ah Meng shows it, if asked; the name of the Spaniard is spelled there with a mistake, which was corrected with a felt-tip pen. Crometempura should definitely try cow pea pods with lotus root chips, fried salmon skin with pickled vegetables and shellfish lalav garlic-pepper sauce.
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90,000 Singapore’s finest restaurants and dining spots
Cosmopolitan Singapore is a vibrant mixture of cultures, traditions and peoples whose ancestors came here from different parts of the world.That is why the cuisine of this city is so varied. This vibrant metropolis is literally overflowing with tastes and smells. Check out the best restaurants in Singapore and enjoy some real culinary delights!
Best Chinese Restaurants in Singapore
The majority of Singapore’s population are ethnic Chinese. So it’s no surprise that some of the city’s best restaurants are Chinese. Here you can taste dishes prepared according to traditional recipes, get acquainted with regional cuisine, and surprise yourself with unusual combinations of flavors in establishments with a modern twist on fusion.
Wah Lok , located just off Victoria Street, serves Cantonese cuisine including dim sum. The lunch and dinner menus are specialties with regional flavors. The dining area of the establishment resembles a traditional Chinese courtyard. Restaurant Wah Lok is located in the 5-star Carleton Hotel Singapore , which offers a variety of services: fitness center, sauna, outdoor pool and free Wi-Fi in all rooms.
The menu of the famous Chinese restaurant – Min Jiang – consists of Cantonese and Sichuan cuisine. In addition to delicious dim sum, here you can order delicious dishes in a beautiful presentation. Not far from the establishment is the 5-star hotel Goodwood Park Hotel with a fitness center and an outdoor pool. It offers rooms with free Wi-Fi and airport transfers.
When visiting Singapore, be sure to visit Summer Pavilion located at Ritz-Carlton Millenia Singapore .The Michelin-awarded establishment serves Cantonese and international cuisine. In the lunch menu you will find traditional dim sum, abalone, dumplings with mushrooms. Ritz-Carlton Millenia Singapore offers rooms with bay views and free Wi-Fi.
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Best Italian Restaurants in Singapore
People from all over the world have moved over the centuries Singapore , bringing their culinary traditions.Italians are no exception. There are quite a few Italian restaurants in this city. Local chefs manage to add their own flavor to traditional dishes such as pizza and pasta. Explore some of the finest Italian restaurants in Singapore.
Visit Bar Cicheti , located at Chinatown at 10 Jiak Chuan Road. Inspired by the flavors of Italy, the menu of this delightful establishment is compiled by a local chef and features light snacks and homemade pasta.Not far from the restaurant is the 3.5-star hotel 1888 Collection . Its undoubted advantages are its convenient location and a wide range of amenities for guests: from air conditioning in rooms to free Wi-Fi. Hotel address: 20 Trengganu Street.
Lively Italian Restaurant Dolce Vita is located in Singapore District Marina Bay at 5 Raffles Avenue. This establishment serves authentic Italian delicacies.Taste the chef’s signature dish made with Buffalo Mozzarella, sourced in Southern Italy. The dining area offers serene pool views. We advise you to stay nearby – at the 5-star Marina Mandarin Singapore Hotel , which is located in the shopping complex Marina Square . It offers a sauna, outdoor pool and free Wi-Fi in all rooms.
Best Indian Restaurants in Singapore
Spicy and tangy Indian cuisine can be found all over the world.But it is in Singapore that Indian restaurants are especially good. You can find them all over the city. Visit places with the best Indian cuisine, some of which we will tell you about right now.
Jaggi’s Northern Indian Cuisine
Despite its modest appearance, Jaggi’s Northern Indian Cuisine is famous throughout the city for its amazingly delicious food. Chicken in creamy tomato sauce and other North Indian dishes emanating from this small establishment can be smelled throughout Little India . Jaggi’s Northern Indian Cuisine is conveniently located at 34 Race Course Road. Next door is the cute Vintage Inn Singapore capsule hotel with free Wi-Fi and daily housekeeping services.
Yantra is a luxurious restaurant with a menu of northern Indian dishes. The dining area features a discreet ambience and space for special events and private parties. Yantra is located inside Tanglin Mall at 163 Tanglin Road. There is also a 4-star hotel Hotel Jen Tanglin Singapore by Shangri-La with an outdoor pool, air conditioning and free Wi-Fi in all rooms.
Take a look at Punjab Grill for an extensive gastronomic map of India, where you will find regional dishes based on traditional recipes from almost every corner of this vast country.The most conveniently located branch Punjab Grill is located in Marina Bay , which is also known for its excellent hotels. One, Peninsula Excelsior Hotel , offers rooms with free Wi-Fi and an outdoor pool.
Singapore’s Best Fish Restaurants
Singapore is located on an island and is surrounded by the sea on all sides. Therefore, it is not surprising that this city is distinguished by an abundance of delicious fish and seafood, which can be tasted in numerous restaurants specializing in seafood.
Cajun on Wheels, Plaza Singapura
Check out Cajun on Wheels, Plaza Singapura , a certified halal Louisiana-style seafood diner. Great-tasting food is prepared at the regular Plaza Singapura . Nearby is the charming RedDoorz Plus Victoria , which offers air-conditioned rooms with Wi-Fi and airport transfers.
A visit to Dancing Crab at VivoCity is an unforgettable experience. The usually crowded establishment is famous for music, dancing and Boston lobster, which, like other seafood dishes, is served here in American and Singaporean style. Dancing Crab is a must-see item on the list of attractions for any visitor to Singapore. Stay next door at the Travelodge Harbourfront Singapore , a 4-star hotel with a fitness center and outdoor pool.All Travelodge Harbourfront Singapore rooms are air conditioned and have free Wi-Fi.
Long Beach DEMPSEY
Don’t miss out on the critically acclaimed Long Beach DEMPSEY for the legendary hot chili crab. This famous seafood restaurant is located at 25 Dempsey Road. Nearby, the 5-star Regent Singapore offers an outdoor pool and rooms with free Wi-Fi.
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Best Sushi in Singapore
Multinational Singapore has long become one of the main gastronomic centers around the world. The variety of tastes, smells and cuisines here feels like nowhere else in Asia, and between the Chinese and Indian restaurants in this city, you can easily find establishments that prepare great Japanese sushi.
One of the oldest Japanese restaurants in the city – Nogawa – known for its freshest sushi.The complex lunch of the institution consists of a full set of freshly prepared sushi. Just a short walk from the restaurant is the 4-star Jen Orchardgateway Singapore by Shangri-La . In addition to the outdoor pool, guests are attracted by the convenient location close to public transport links.
The casual atmosphere of Hokkaido Sushi is comfortable and cozy for everyone. A sushi buffet is served in its dining room with wooden furnishings.Restaurant Hokkaido Sushi is located at Anson Road, 81, in the building of the 4-star M Hotel Singapore with a fitness center and outdoor pool.
Japanese Restaurant Mikuni is a great choice for sushi lovers. The establishment has three zones: one for teppanyaki, another for robata, and the third for sushi itself. Stay nearby at the Mercure Singapore Bugis , a 4-star hotel with an outdoor pool.It offers free Wi-Fi in all rooms and an airport shuttle.
Where to stay and what to visit
Check In to InterContinental Singapore , a 5-star hotel with a fitness center, outdoor pool and free Wi-Fi in all rooms. Travel to Kampong Glam and visit Sushi Airways , which is decorated in an “aviation” style. Here you can try sushi, the taste of which is always “at its best”.
Where to stay and what to visit
Check In to Meriton Hotel , a 2-star hotel located in Little India, 43A Jalan Besar. Its rooms are equipped with air conditioning and Wi-Fi. The hotel is within walking distance of Jalan Besar Metro Station , providing guests with quick and convenient access to any part of the city. Head to Nox – Dine in the Dark , a quirky eatery offering a three-course set dinner in total darkness.
Where to stay and what to visit
Check In to The Westin Singapore , a 5-star hotel with a fitness center and spa and free Wi-Fi in all rooms. Head to the unique Floating Restaurant Stewords Riverboat , which consists of two venues: the Mexican Grill Santa Fe Tex-Mex Grill and the gastropub Wood & Steel . In fine weather, guests can stay on top of the three-deck river boat.The ship only looks real and ready to go on a river trip. In fact, it is used exclusively as a restaurant where guests can enjoy delicious dishes accompanied by a gentle sea breeze.
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L’Atelier De Joël Robuchon (Singapore)
L’Atelier De Joël Robuchon (Singapore)
L’Atelier De Joël Robuchon (Singapore)
L’Atelier De Joël’s first restaurant and Sentos ™ first restaurant in Sentos ™ Sentos – Sentos ‘first restaurant complex – Sentos’ Sentos ™ in Singapore, which has won 3 stars from the red Michelin guide.
A special feature of L’Atelier De Joël Robuchon is the open kitchen located in the heart of the dining room, allowing guests to watch the creativity and work of the team of chefs. The furnishings and interiors are designed by Pierre-Yves, in dark red and black colors, in the style of classic Japanese and Spanish bars. Décor features include oversized Lalique vases, dazzling Italian crystal chandeliers on the ceiling and contemporary artwork.A “winter garden” in the form of green spaces along the walls adds uniqueness and special charm to the establishment.
Cuisine and specialties of the restaurant
The basis of the restaurant’s culinary activities is European and French dishes. L’Atelier De Joël Robuchon’s chef Michael Michaelidis is an ingenious chef and creative person who creates unique flavors from simple ingredients and products.
Specialties – caramel black cod, fried lobster, Chateaubriand beef medallions.
Those new to L’Atelier De Joël Robuchon should try the tasting menu, which has been highly acclaimed by renowned culinary critics and European gourmets.
Another feature of the restaurant is a large assortment of teas and herbal teas. Tea is brewed right in front of the guests, while telling the story of its origin, useful properties and uniqueness of similar varieties. The extensive wine list consists of over 1000 items collected from all over the world.
As in any other restaurant, in L’Atelier De Joël Robuchon, the entire staff is divided into those who work directly in the kitchen and do not communicate with customers, and those who are involved in meeting and serving guests. A white uniform was created for the first category of personnel, and a black one for the second.
Michelin-starred Singapore – Travelability Blog
Singapore is the right place for foodies. From street food at food courts to restaurant delicacies, everything is delicious here.And the mixture of cultures – Chinese, Malay, Japanese, Indian, English – ensures that everyone will find food to their liking in Singapore. Well, when you find that in the city where you are going, there is a restaurant with two Michelin stars, which you can visit without taking a mortgage to pay for lunch, then it’s a sin not to use it.
Shisen Hanten restaurant, awarded two Michelin stars , is located on Orchard Road shopping mall on the 35th floor of the posh Mandarin Orchard hotel.The fixed lunch menu here starts at S $ 42 (US $ 30), we ended up with S $ 148 (US $ 107) for three with a child, including additional snacks and specialty dim sums, children’s portion, tea and 10% of the mandatory tip.
Chef Kentaro, the restaurant’s ideologist, reinterprets Sichuan cuisine on the menu. The dishes are also served in the Chinese style of “flowing water” – the changes of dishes follow each other as if by magic, as soon as you have finished the appetizers – the main course appears in front of you, etc.The tea is also refilled in the bowl as if by itself – the waiters glide so imperceptibly.
The chef did the best with the appetizers and desserts. Shrimp rolls with mango, dim sum with spicy scallop filling, marinated jellyfish (!): The portions were small but exquisite, just a rainbow of taste on the tongue. It is historically difficult with desserts in the East (for a European), but the local almond and mango mousses were the most tender, even our fastidious son appreciated.
The main meat dishes were just good.In general, being a Chinese chef is a difficult task, because at every food court there are a dozen Ma’s aunts who, according to their family recipes, cook signature pork or beef for decades, achieving the perfection of the “English lawn”.
Delicious mango mousse
The children’s menu was touched by as many as six (!) Positions, and not schnitzels and hamburgers, but the same Chinese cuisine, reinterpreted for children and of course not spicy. Ron was even specially brought with children’s dishes and utensils!
We ordered seats by e-mail before the trip, but in principle, the hall is large and there were seats for lunch.Lunch time – from 12 to 15, you should come no later than 13.30 to fully enjoy your meal and not rush.
Michelin Chicken Conveyor
We came to this restaurant in Chinatown on a tip from a colleague from Space: a community of Russian-speaking travel bloggers. It’s an amazing success story: In 2016, a Michelin critic spotted the humble street vendor’s signature dish – and the street stall received one star! Now this, of course, is no longer a tray, but a fast food restaurant, repeating the founder’s menu (see.cover photo of the article). The main star here: Fried Chicken & Rice, The cheapest Michelin-starred dish in the world , only S $ 3.8 (less than US $ 3).
The same chicken of Master Chan
The contrast with the pretentious restaurant in terms of price and setting is striking, but the taste of the dishes is quite competitive – the secret of Chef Chan Hong Meng is in a special sweetish marinade for chicken and a sauce that is poured over rice. The chef himself still gets up every day before dawn and works for 16-17 hours, the fame has not turned his head.
There may be (and even likely will be) a queue, but this food is worth waiting for half an hour – you will lick your fingers!
This is no longer Michelin, but it would be a shame to visit Singapore and not try their signature dish – chili crab. It is not served everywhere; the recommended restaurants can be enumerated on one hand. One of these places with the postmodern sign “Restaurant without a sign” was next to our hotel. And it was not even particularly touristy, we were the only Europeans in it, the hall was mostly filled with companies of local people celebrating some family celebrations or holding a business meeting.
Chile Crab – expensive entertainment. For a kilogram of crab they ask for around S $ 90 (US $ 65), a small crab for two weighs 700 grams. And do not forget that 7% VAT and 10% tip will be added to the price on the menu, as in most cool Singapore restaurants. By the way, if the tip was not included in the bill, it is not customary to leave it in excess of the bill in Singapore and is almost prohibited by law.
Spartan Interior No Signboard Seafood
What can I say for a chili crab? The case when you need to try it once – for exp! – but unless you are a big crustacean fan, you are unlikely to repeat it a second time.There is food in the crab itself – with a gulkin’s nose, and you will have to work hard to scrape it out. Although the thick, sweet chili gravy is notable. From slightly spicy to scalding, your choice.
Two life hacks: first, in the beginning, you will be brought a traditional plate of peanuts and napkins for wiping your hands. They can be discarded – otherwise they will be included in the bill, three Singapore dollars for peanuts and one dollar for each napkin! By the way, the dish is really dirty, so it’s better to take a pack of wet wipes with you right away.Secondly, it is imperative to take small buns to the crab, you can even with an additive – they are ideal for scooping out the sauce (they were invented for this), plus their light sweetness ideally sets off the sharpness of the chili sauce.
Singapore Sling at Raffles Hotel
Another iconic experience in Singapore is the cocktail Singapore Sling , a blend of gin, fruit liqueurs and juices, and bitters. The cocktail is considered the most original local drink, historical relic and national treasure – and should be drunk in the place of its invention, the Long Bar’e of the posh Raffles hotel.
The hotel is currently under renovation, but the bar is open, right a time machine during the good old British Empire. Well-trained waiters, jute bags of peanuts, the shells of which can be thrown directly onto the marble floor.
Alcohol in Singapore is generally indecently expensive – even for a can of beer at the food court they want 8 Singapore dollars, so a cocktail will cost you a whopping 37 Singapore dollars ($ 27) with VAT and tips. We decided to split one for two – we got all the sensations, and only millionaires can really afford to drink in Singapore.