Boasting high ceilings, a bigger space and decked out in Peranakan-inspired tiles and furnishings, one-Michelin-starred Peranakan restaurant Candlenut offers an Omakase menu—which they cheekily call ‘Ahmakase’.

The restaurant has a different, somewhat contemporary approach towards Peranakan cuisine, delving away from traditional methods.

Boasting a wider array of dishes (ranging between S$20 – S$30 each), we got to try a good many dishes, with our favourites being the Blue Swimmer Crab Curry, Turmeric, Galangal, Kaffir Lime Leaf and Westholme Wagyu Beef Rib Rendang, Serunding, Turmeric Leaf.

The Wok Fried Tiger Prawns, Petai Beans, Tamarind, Fried Shallots (S$28++) comes with plenty of crunch from the vegetables and the tamarind provided a sourish tinge to the dish. The prawns were sweet, succulent and complemented the strong flavours of the petai well.

The Blue Swimmer Crab Curry, Turmeric, Galangal, Kaffir Lime Leaf (S$32++) is something that instantly stole our hearts. The dish sees a generous portion of de-shelled crab, so much such that every scoop is riddled with bits, if not chunks, of fleshy crab meat.

The curry is spicy and rich in coconut, but just enough to give you that rich creaminess without overcompensating for the natural sweetness of the crab.

Executed decently but with room to improve, their Homemade Kueh Pie Tee Shell, Braised Local Turnip, Pork Belly, Prawns (S$20++) comes with 4 shells and a platter of ingredients for you to craft your own one-biter.

The ingredients were fresh and immaculately prepared, however, the turnip filling was a tad underwhelming with regards to seasoning. A quality that no amount of sweet sauce nor chilli can do to salvage, unfortunately.

An interesting take on the classic satay, the allure of this dish would be the choice of meat used. Kurobuta pork from Snake River Farm is known to be extremely well-marbled, tender and flavourful.

Licked with a sweet kicap manis glaze every few turns and allowed to develop a deep, caramel-coloured char on the outside, the skewers were truly sublime in both aroma and flavour, penetrating down deep into the meat.

An interesting dessert that comprises one of Nonya cuisines most prized ingredient, the Buah Keluak Ice Cream, Valrhona Chocolate, Chilli, Warm Chocolate Espuma (S$15++) intrigues with its nutty flavour and quirky make-up, that sees granules of pop rocks and chocolate.

Not something we would consider getting a second time, but it’s worth a try for its creativity.

Candlenut
COMO Dempsey
17A Dempsey Road,
Singapore 249676
Tel: +65 1800 304 2288
Daily: 12pm – 3pm, 6pm – 10pm
Nearest Station: Farrer Road

One-Michelin starred Bacchanalia, now headed by Joel Robuchon protegé, Vianney Massot reopens after a long-awaited 2-month revamp, now fully armed with lush interiors, a comprehensive and more intensive wine program as well as an all-new menu that marries French cuisine with Asian produce. 

The new 24-seater space boasts an intimate open kitchen concept where diners at the Chef’s Table will get to witness the chefs at work and even chat with them should they wish. Look forward to their 5-course lunch (S$158++) and 7-course dinner (S$298++) degustation menu, whereby all dishes are a labour of love, passion and hard work, meticulously crafted by Massot himself.

Opened to the public as of 31st October 2018, Bacchanalia by Vianney Massot presents to diners, elevated French food with a modern touch—a showcase of the chef’s culinary finesse, expertise and knack for experimentation.

The former head chef of the now-defunct two-Michelin-starred L’Atelier de Joel Robuchon at Resorts World Sentosa has worked and trained with a number of well-respected chefs over his illustrious career and is considered to be a prodigy of sorts as far as gastronomy goes.

CRISPY SPHERE OF YOUNG COMTÉ CHEESE

Kicking off your gastronomic journey on the right note, diners will first be served the Crispy Sphere of Young Comté Cheese. The inside of the crisp outer shell is filled with luscious comté cheese, before topping it all off with earthy fresh white truffle imported from Alba, Italy.

FOIE GRAS SYMPHONY

Amuse bouches are known to be bite-sized palate teasers, but Bacchanalia’s Foie Gras Symphony on a Delicate Jelly with Light Corn Puree is on that can easily be mistaken to be one of their main courses.

A layer of smooth duck jelly is nestled atop a bottom layer comprising smooth foie gras cream that is cooked with port wine. Dotting the plate in concentric circles are gingerly piped dollops of corn puree topped with concentrated parsley, which leads to the centre of crunchy popcorn that is delicately perched atop fresh shavings of white truffle.

SCALLOP RAVIOLI WITH KUMQUAT EMULSION

Featuring scallop and uni—both imported directly Hokkaido, the Scallop Ravioli with Kumquat Emulsion, Imperial Caviar and young baby leek with please even the most discerning seafood lovers.

Doused in a pool of kumquat emulsion and lobster sauce which comes with a touch of Sarawak black pepper and chilli oil, this dish is jam-packed with umami and one you will never get enough of.

CEPS TARTELETTE WITH SPICY EGGPLANT CAVIAR 

A showstopper in its own right, the Ceps Tartelette and Eggplant Caviar is hands-down one of the most beautiful dishes we’ve come across. Made primarily with French Porcini mushrooms and eggplant slices accompanied with parmesan shavings, the dish is presented in the form of a beautiful rose.

A thin layer of crispy tart sits beneath the mushrooms, providing a great contrast of texture. Besides the meticulous attention to detail, the divine earthiness of the dish is further elevated by chive oil, chicken jus and balsamic dressing.

ALBA WHITE TRUFFLE TAGLIATELLE

Coated in a creamy sauce made using specifically male Shanghai hairy crabs, al dente handmade pasta sits alongside white truffle shavings that are freshly shaved right in front of your eyes upon serving this dish, as well as and juicy female crab roes.

SLOW-COOKED BRESSE CHICKEN

Last but not least, the final main course is the Slow-Cooked Bresse Chicken with Ivory Sauce, mushrooms and baby vegetables. The meat used is volaille de Bresse chicken—bred in Bresse, France, this variety is lauded by critics to be the most delicious chicken in the world

Cooked sous-vide for over 2 hours, the chicken is served with baby Paris mushrooms and white truffle shavings in a luscious ivory sauce alongside a creamy risotto, and it is said to be Bacchanalia’s take on the local favourite chicken rice.

DESSERTS

Rounding off the excellent meal on a sweet note, Chef Vianney presents 2 tropical desserts. The Fresh Tropical Fruit (left) provides diners with an extra refreshment—featuring a medley of pineapples and passionfruit, the dessert is topped off with light coconut foam and served with amber rum granita.

The final course is the Orange and Citrus Marmalade (right), and this dish will definitely end your meal in the most pleasant way you can expect. Made using blood oranges, bergamot sorbet sits atop slices of orange flesh and early grey jelly, complemented with vanilla cream and crisp dried oranges and a tuile to finish it off.

Bacchanalia
39 Hong Kong Street
Singapore 059678
Tel: +65 6909 6360
Tue to Sat: 12pm – 3pm (Last Order: 2:30pm), 6.30pm –10.30pm (Last Order: 9.30pm)
(Closed on Mondays & Sundays)
Nearest Station: Clarke Quay

Winning the one-Michelin star for 3 consecutive years now, Alma by Juan Amador is a restaurant that enthrals with their creative Asian-inspired spins on European nosh. Helmed by Executive Chef Haikal Johari, diners can definitely expect to be spoiled with tasty, impressionable delights as well as great wine.

In celebration of their 3rd year anniversary, the restaurant and their team of talented chefs have meticulously crafted out a brand-new dinner menu that is set to amaze diners, old and new. Focusing on contemporary European dishes that are paired heavily with Asian influences, Japanese flavours take centre stage in their splendid array of dishes this time around.

Available in 4-course ($S117++), 6-course (S$158++) and 8-course (S$197++) options, the tantalising dishes present to diners flavours that are exhilarating, innovative and familiar, all at once. 

OKAYAMA MUSCAT GRAPE

The gastronomic experience begins with Alma’s first course, the Okayama Muscat Grape. Topped with julienned Okayama green grapes and a helping of Hokkaido uni, the Japanese Bluefin chutoro tartare beneath is mixed with onions, pine nuts, and mayonnaise before finally being seasoned with a mildly fiery Yuzu kosho sorbet that is savoury at the same time.

As if it doesn’t already look enticing; dig in and you’d notice a myriad of different textures and flavours teasing your palates all at once.

Photo Credit: Alma

MUIRGEN OYSTER

For the largest umami explosion, the Muirgen Oyster is what you should be looking forward to.

IBERICO PORK JOWL

Sous-vide first before being grilled on a traditional binchotan grill—a white charcoal commonly used in Japanese cooking, the Iberico Pork Jowl is then being slathered with a layer of aka miso which is known to be richer and bolder in flavours.

Full of smoky aroma, the crunchy sour apples and fresh flowers that are delicately perched on the Iberico Pork Jowl brought out a contrast in flavours and textures while the sesame paste at the side provides an extra earthy flavour to the dish.

Photo Credit: Alma

OHMI BEEF

For those of you who adore meat with a passion, you mustn’t miss out on Alma’s Ohmi Beef. Regarded as one of the top wagyu beef varieties in Japan, this dish is made using Omi beef, the oldest and undeniably one of the most reputable beef brands in Japan.

Served together with an intense wine and beetroot reduction, fine horseradish potato and crispy seaweed, we were beyond impressed by everything that was brought out on this dish but it was truly the incredibly tender, melt-in-your-mouth Omi beef that will blow your mind away.

MANGO

The bright and fresh flavours which were used to kick off the menu return again at the end to round the palate off in the last course with the dish, Mango.

Made using Alphonso mangoes from Pakistan, the sorbet in the middle isn’t just tangy and sweet. The team behind this new dinner menu has incorporated zingy flavours by using Myoga, a Japanese ginger bud that resultantly provides a mildly spicy taste that cuts through the sweetness.

Calamansi foam, yoghurt, meringue and passionfruit surround the sorbet as a final touch to complete this divine dessert.

Alma by Juan Amador
22 Scotts Road
Goodwood Park Hotel
Singapore 228221
Tel: +65 6735 9937
Mon to Fri: 12pm – 2pm, 6pm – 9.30pm
Sat: 6pm – 9.30pm
(Closed on Sundays)
Nearest Station: Orchard

With the lush greenery of Dempsey Hill as the perfect backdrop for a gratifying and intimate brunch or lunch, COMO Dempsey astounds with its effortlessly elegant interiors and picture-perfect scenery. Boasting 4 stunning restaurant concepts, as well as a lifestyle stall, escape from the hustle and the bustle of the city and retreat to COMO Dempsey for a chichi experience with your closest friends and loved ones.

Bathed in bright sunlight during the day and romantically dim-hued in the night, all four of their intimate restaurant spaces will make you feel like royalty. The food, of course, is the main appeal here and have all been specially curated to impress even the fussiest gourmand.

Take your pick. On weekends, pamper yourself and your loved ones with a hearty brunch at COMO Cuisine, an array of refined signatures from The Dempsey Cookhouse and Bar, a traditional Osaka-style tempura Omakase experience that dates back to 1850 at Ippoh Tempura Bar by Ginza Ippoh and lastly, the first Peranakan restaurant to ever have been awarded a Michelin star, Candlenut.

THE DEMPSEY COOKHOUSE AND BAR

Opened by one of New York’s most celebrated Michelin-starred chefs, Jean-Georges Vongerichten, The Dempsey Cookhouse and Bar, set against the backdrop of Singapore’s modern appeal and burgeoning culinary scene, is a place where refined cuisine and elevated experiences can be found.

Here, diners can expect indulgent signatures such as the Egg Caviar (S$38++) and the Black Truffle and Fontina Cheese Pizza (S$34++) that are nuanced and contemporary, as well as a selection of Asian-inspired dishes served with a twist. Their Crispy Salmon Sushi, Chipotle Mayonnaise and Soy Glaze (S$20++) is an absolute game changer. Served warm, the combination of crispy fluffy insides with the soft, smooth and chilled salmon completely won us over.

This specially curated menu showcases the culinary innovations and refined style that runs deep within the DNA of every Jean-Georges restaurant and thrums alive under the skin of anyone that steps into the restaurant.

In a meaty mood? Their Prosciutto Wrapped Pork Chop, Glazed Mushrooms, Sage (S$38++).

Incorporating smoky, cured prosciutto into the dish, the otherwise dry pork chop is given an outer coat of savouriness while still keeping a good amount of moisture locked in. The mushrooms served on the side provide a good amount of umami and earthiness that do well to complement this colossal meat dish.

An exquisite curation of his unique cocktails and speciality concoctions inspired by Asian flavours also complement the contemporary menu, taking the entire dining experience up a notch. Diners can also opt to have a drink by the restaurant’s beautiful marbled bar before their meals are served.

The Dempsey Cookhouse and Bar
Block 17D Dempsey Road,
Singapore 249676
Tel: 1800 304 5588
Mon to Thu: 12pm – 3pm, 6pm – 12am
Fri: 12pm – 3pm, 6pm – 1am
Sat: 11.30am – 4pm, 6pm – 1am
Sun: 11.30am – 4pm, 6pm – 10pm
Make your reservations here: http://bit.ly/2PBU2nG

COMO CUISINE

From the buttery whiff of freshly baked viennoiseries to the chocolatey aroma of fresh coffee grinds in the morning, there is truly no better place to start your day than at COMO Cuisine. Luxuriate in their hearty selection of breakfast items as well as their all-new menu that features all-day comfort fare that will power you up for the rest of the day!

On the new breakfast menu, tempt your taste buds and sweet tooth with their list of perennial favourites such as Banana Bread with whipped Tahini and coffee maple (S$12++), and the Acai Bowl with house-made almond granola, bee pollen, banana and berries (S$16++). Or if you’re in the mood for the savoury fare, the Croque Madame with brioche, organic egg, smoked ham and truffle cheese sauce (S$20++) and the Real Toast with avocado crush, heirloom tomatoes and cucumber (S$16++) will settle you right in.

Encasing melted cheddar in the centre by two perfectly toasted, sweet brioche toasts and topped with a perfectly fried egg, the former is a hearty treat that is bound to leave you completely satisfied, and the latter is a refreshing delight packed with a myriad of fresh, bright flavours.

Their all-day menu leaves a lasting impression as well, with the likes of their Pandan Crêpe with mango, passionfruit and coconut sorbet (S$12++) that boasts an insanely potent yet pleasant pandan aroma as well as a cold, refreshing coconut sorbet stuffed in-between.

Feeling peckish? Definitely go for their COMO Burger (S$26++) and Fritto Misto (S$32++) as well.

COMO Cuisine
Block 18A Dempsey Road,
Singapore 249677
Tel: 1800 304 6688
Mon to Sun: 8am – 9pm
Breakfast (Mon to Fri): 8am – 12pm
High Tea (Tue & Fri): 3pm – 5pm
Brunch (Sat & Sun): 8am – 3pm
Make your reservations here: http://bit.ly/2PCQqBF

IPPOH TEMPURA BAR BY GINZA IPPOH

Famed for elevating tempura-making to an art form, Ippoh Tempura Bar by Ginza Ippoh brings with it more than a century’s worth of culinary traditions and mastery to the table.

Opened by Chef Masaru Seki, a fifth-generation member of the founding family that first began the restaurant back in 1850 in Osaka, Japan, what gourmands can expect is nothing short of the freshest and most premium ingredients seasonally available—all expertly prepared with minimal seasoning to ensure that each tempura offering retains its pristine flavour and integrity without the greasiness that people typically associate with tempura.

To have an all-rounded and proper introduction to Osaka-style tempura, we highly recommend starting light with the Tsubaki Set (S$70++ per pax) that features a starter, 8 pieces of tempura made up of seasonal seafood and vegetables, along with a kakiage that comes served with either rice or cold somen noodles, followed by a dessert to round it all off.

A few à la carte signatures to consider—and we strongly suggest you do—include the Live Shrimp with Shiso Leaf (S$14++), Shrimp Toast (S$12++) and Sea Urchin Tempura with Caviar (S$28++). Both the shrimp signatures took us by surprise with their delicate textures and light flavours. The latter option, on the other hand, is a glorious, decadent one-biter that packs rich, briny flavours.

Ippoh Tempura Bar by Ginza Ippoh
Block 17B Dempsey Road,
Singapore 249676
Tel: 1800 304 3388
(Closed on Mondays)
Lunch (Tue to Sun): 12pm – 3pm
Dinner (Tue to Thu & Sun): 6pm – 10pm
Dinner (Fri & Sat): 6pm – 11pm
Make your reservations here: http://bit.ly/2PJdPkU

CANDLENUT

The first Peranakan restaurant ever to be awarded a Michelin star, dining at Candlenut promises a true feast and one that would make any Nyonya proud. Designed by world-renowned architect and designer, Paola Navone, the restaurant decor features a modern concept while retaining intricate touches of the rich Peranakan heritage.

Staying true to their roots, the restaurant continues to leave diners in awe with their contemporary cuisine that preserves the true quality and complexities of traditional Peranakan food, but with a few astute tweaks here and there.

Diners can choose from more than 40 appetisers, mains and desserts from the à la carte menu for lunch and dinner or for those who prefer to leave it to the chef, you can also consider the Peranakan ‘Ah-ma-kase’ communal tasting menu at S$88++ for lunch and S$118++ for dinner. Yes, you read it correctly, a Peranakan Omakase.

Some items that we highly recommend include the Homemade Kueh Pie Tee Shell, Braised Local Turnip, Pork Belly, Prawns (S$20++), as well as the 1824 Grain-Fed Beef Cheek Rendang and Charcoal Grilled Maori Lakes Lamb Shoulder Satay, Kacip Manis Sauce—both of which are only available in the tasting menu.

As with most traditional Peranakan dishes, preparing a single dish requires tonnes of elbow grease as it is only through grinding and pounding do you get the full range of heady aromas and complex flavours to permeate through.

At Candlenut, every item that we tried was absolutely stunning but the dish that stood out most was the Blue Swimmer Crab Turmeric Lemak, Sweet Potato Leaf. Nuanced with a myriad of herbs and spices and enriched with coconut milk, this charming delight boasts a generous serving of plump, sweet crab meat that pairs excellently well with the sauce it sits in.

The green bouquet that sits on top is a combination of locally grown herbs that provide a bright and herbaceous lift to the dish—a quality that does well to cut through the coconut milk.

Candlenut
Block 17A Dempsey Road,
Singapore 249676
Tel: 1800 304 2288
Lunch (Mon to Sun): 12pm – 3pm
Dinner (Sun to Thu): 6pm – 10pm
Dinner (Fri & Sat): 6pm – 11pm
Make your reservations here: http://bit.ly/2PCD1JU

This post is brought to you by COMO Dempsey.

The Michelin Guide Singapore has just announced the list of restaurants who have been awarded the Michelin star(s). This is news that has gotten everyone on the edge of their seats—especially with the release of the Bib Gourmand Award winners for 2018 just last week—and we bet that you are just as excited to know the results as we are.

One thing that we do know is that the culinary kings of fine-dining, 2 Michelin starred,  Restaurant André and 3 Michelin starred, Joël Robuchon Restaurant is definitely not up to win the titles again given both their restaurants’ closure in early 2018. Which begs us to wonder from the edge of our seats—will there be any that can take their place?

With today’s announcement, more Singapore names will join the coveted list of Michelin-star recipients. And whether you agree with this list or not, all eyes will be on them from here on.

Here, we share the results of 2018 Michelin Guide Singapore.

THE 2018 SINGAPORE 1 MICHELIN STARRED  RESTAURANTS

• ALMA
• BACCHANALIA
• BÉNI
• BURNT ENDS
• BRACI
• CANDLENUT
• CHEEK BY JOWL
• CHEF KANG’S
• CORNER HOUSE
• CRYSTAL JADE GOLDEN PALACE
• CUT
• GARIBALDI
• HILL STREET TAI HWA PORK NOODLE
• IGGY’S
• IMPERIAL TREASURE FINE TEOCHEW CUISINE (ORCHARD)
• JAAN
• JIANG-NAN CHUN
• LABYRINTH
• LEI GARDEN
• LIAO FAN HONG KONG SOYA SAUCE CHICKEN RICE AND NOODLE
• MA CUISINE
• META
• NOURI
• PUTIEN (KITCHENER ROAD)
• RHUBARB
• SAINT PIERRE
• SHINJI BY KANESAKA (BRAS BASAH ROAD)
• SHINJI BY KANESAKA (TANGLIN ROAD)
• SUMMER PALACE
• SUMMER PAVILLION
• SUSHI ICHI
• SUSHI KIMURA
• THE SONG OF INDIA
• WHITEGRASS

THE 2018 SINGAPORE 1 MICHELIN STARRED HAWKERS

• HILL STREET TAI HWA PORK NOODLE
• LIAO FAN HONG KONG SOYA SAUCE CHICKEN RICE & NOODLE

THE 2018 SINGAPORE 2 MICHELIN STARRED RESTAURANTS

• LES AMIS
• ODETTE
• SHISEN HANTEN
• SHOUKOUWA
• WAKU GHIN

Yat Lok is one of the most famous roast goose restaurants in Hong Kong but does it really live up to its hype? This is one question that has been debated over and over again and sometimes.

The roast goose institution sits on Stanley Street in Central Hong Kong and is infamous for their atrocious service. The group of staff is some of the most impatient and rudest around; you have been warned.

But people from all over the world still brave the “harsh treatment” for their roast goose. Would you do the same? Well, here’s what we think.

Yat Lok is a family-run establishment and is a household name amongst locals for many years even before it was recommended in the Michelin guide and bestowed an honourable Michelin star in 2015, though they lost it this year in 2017.

It has been nearly half a century since award-winning Yat Lok started serving amazing roast meat with their family secret recipe, and the rest is history.

Unlike most Michelin-star restaurants, Yat Lok does not have a fancy set-up and its unnoticeable shopfront will have you doing a double take. Friendly staff service and well-furbished interiors are practically non-existent.

And the star of the shop—Roast Goose. Now, we have to say every trip had us realising how incredibly gratifying every bite of the roast goose is. Roasted to perfection with a beautiful crisp to its skin, even celebrity food critic (and our idol) Anthony Bourdain is a fan.

There are several other combinations such as the Roast Goose & Soya Chicken Noodles but we’d say stick to the classic Roast Goose Rice. The chicken was nothing to shout about at all and in fact, pretty underwhelming.

For ultimate satisfaction, go for the Roast Goose Drumstick Rice (HK$108). Still not enough? Add on Char Siew for HK$30. If you are dining in a big group, go for half a goose (HK$290) or even a whole (HK$580).

Yat Lok Restaurant
Conwell House, G/F,
34-38 Stanley St, Central, Hong Kong
Mon to Sat: 10am – 9pm
Sun: 10am – 5.30pm
Nearest Station: Central

The Michelin Guide Singapore has just announced the list of restaurants who have been awarded the Michelin star(s). This is news that has gotten everyone on the edge of their seats the past week and we bet you are just as excited to know the results as we are.

When the Michelin Guide Singapore released its Bib Gourmand Awards 2017 last week, emotions were high. While some were glad that their favourite hawker heroes are finally getting the credit and recognition they deserve; others disputed the fact that those among the list were less deserving than others.

With today’s announcement, more Singapore names will join the coveted list of Michelin-star recipients. And whether you agree with this list or not, all eyes will be on them.

Here, we share the 2017 Michelin Guide Singapore.

THE 2017 SINGAPORE MICHELIN 1 STAR RESTAURANTS

• ALMA
• BÉNI
• CANDLENUT
• CORNER HOUSE
• CRYSTAL JADE GOLDEN PALACE
• CUT
• JAAN
• LEI GARDEN
• OSIA RESTAURANT
• PUTIEN (KITCHENER ROAD)
• RHUBARB LE RESTAURANT
• SHINJI BY KANESAKA (BRAS BASAH ROAD)
• SHINJI BY KANESAKA (TANGLIN ROAD)
• SUMMER PAVILION
• SUSHI ICHI
• THE KITCHEN AT BACCHANALIA
• THE SONG OF INDIA
• BRACI
• CHEEK BY JOWL
• CHEF KANG’S
• GARIBALDI
• IGGY’S
• IMPERIAL TREASURE FINE TEOCHEW CUISINE
• LABYRINTH
• META
• SAINT PIERRE
• SUMMER PALACE
• WHITEGRASS

THE 2017 SINGAPORE MICHELIN 1 STAR HAWKERS

• HILL STREET TAI HWA PORK NOODLE
• LIAO FAN HONG KONG SOYA SAUCE CHICKEN RICE & NOODLE (335 SMITH STREET)

THE 2017 SINGAPORE MICHELIN 2 STAR RESTAURANTS

• ANDRÉ
• L’ATELIER DE JOËL ROBUCHON
• LES AMIS
• ODETTE
• WAKU GHIN
• SHISEN HANTEN
• SHOUKOUWA

THE 2017 SINGAPORE MICHELIN 3 STAR RESTAURANTS

• JOËL ROBUCHON RESTAURANT

And we have the second list for restaurants who have been awarded Two Michelin Stars.

The 2016 Michelin Guide Singapore is being held at Resorts World Sentosa tonight, and we are keeping our eyes peeled on the ceremony and all the restaurants who are awarded/ going to be awarded the coveted recognition.

Here, we have first-hand news on the winners of Two Michelin Stars in Singapore. Congratulations to these Michelin 2-Star Restaurants in Singapore 2016!

THE 2016 SINGAPORE MICHELIN 2-STAR RESTAURANTS (Excellent cuisine, worth a detour)

• L’ATELIER DE JOËL ROBUCHON
• LES AMIS
• ODETTE
• RESTAURANT ANDRE
• SHISEN HANTEN
• SHOUKOUWA

Read: Singapore 2016 Michelin 1-Star Restaurants / Singapore 2016 Michelin 2-Star Restaurants / The 2016 Michelin Guide Singapore

Tonight is a big night for many restaurants.

With The 2016 Michelin Guide Singapore being announce from Resorts World Sentosa, we are keeping our eyes peeled on the ceremony and all the restaurants who are awarded/ going to be awarded the coveted recognition.

Here, we have first-hand news on the winners of One Michelin Star. Congratulations to these Michelin 1-Star Restaurants in Singapore 2016!

The list is a pretty surprising one. There are some surprise entrances from chains that we otherwise know as casual family restaurants, and some celebrity chefs’ restaurants – such as JAAN, CUT by Wolfgang Puck, Waku Ghin and Shinji by Kanesaka – whom we think deserve more than just One Michelin Star.

Nonetheless, congratulations to all these Restaurants in Singapore with 1 Michelin Star!

READ: SINGAPORE 2016 MICHELIN 2-STAR RESTAURANTS / SINGAPORE 2016 MICHELIN 3-STAR RESTAURANTS / THE 2016 MICHELIN GUIDE SINGAPORE

THE 2016 MICHELIN 1-STAR RESTAURANTS (A very good restaurant in its category)

• ALMA
• BENI
• CANDLENUT
• CORNER HOUSE
• CRYSTAL JADE GOLDEN PALACE
• CUT BY WOLFGANG PUCK
• FOREST
• JAAN
• LEI GARDEN
• OSIA
• PUTIEN
• RHUBARD
• SHINJI BY KANESAKA AT RAFFLES HOTEL
• SHINJI BY KANESAKA AT THE ST. REGIS SINGAPORE
• SUMMER PAVILION
• SUSHI ICHI
• TERRA
• THE KITCHEN BY BACCHANALIA
• THE SONG OF INDIA
• WAKU GHIN

THE 2016 SINGAPORE MICHELIN 1-STAR HAWKERS 

• HILL STREET TAI HWA PORK NOODLE
• HONG KONG SOYA SAUCE CHICKEN RICE AND NOODLE

Read: The Pros and Cons of Having Michelin Guide Singapore.

There are 75 restaurants that have been awarded at least a Michelin star in the reputable Hong Kong Michelin Guide for 2015, but Yat Lok Roast Goose Restaurant is hands down one of our perennial favourites.

The restaurant might be notorious for their atrocious service, but it is their insanely delicious roast goose meat that had us returning religiously each time we visit Hong Kong.

The family-run establishment was considered a household name amongst locals for many years even before it was recommended in the Michelin guide and bestowed an honourable Michelin star.

Despite its newfound status in the competitive food industry, Yat Lok has made it a point to keep its food accessible to people of all backgrounds with its affordable prices.

It has been nearly half a century since award-winning Yat Lok started serving amazing roast meat with their family secret recipe, and the rest is history.

Unlike most Michelin-star restaurants, Yat Lok does not have a fancy set-up and its unnoticeable shopfront will have you doing a double take. Friendly staff service and well-furbished interiors are non-existent; it feels more of a local neighbourhood Cha Chaan Teng instead. So, don’t expect anything too impeccable here, except for their food. For which we can overlook everything else.

Honestly, nobody cares about Yat Lok’s facade. People from all over the world goes to Yat Lok for roasts and more roasts.

Roasted to perfection, the fragrant succulent geese with a crispy glistening skin will leave you in awe. So good that we had to buy additional portions to bring back home.

Even celebrity food critic, and our idol, Anthony Bourdain is a fan. The brilliant roasted goose is best eaten with a sweet plum dipping sauce, but frankly speaking, the meat is good enough to be eaten on its own.

As mentioned previously, Yat Lok has kept its prices wallet-friendly and reasonable, where diners can indulge in a Goose Drumstick with Rice at just HK $88 / S$15.70. This is definitely one pit stop to make when in Hong Kong.

G/F, 34 -38 Stanley Street
Central Hong Kong
Tel: +852 2524 3882
Mon to Sat: 10am – 9pm
Sun: 10am – 5.30pm
Nearest Station: Central

Read: 6 Best Roast Goose Restaurants in Hong Kong.

When travelling for leisure, most people would want to check out the best eating places in that city – dining in a hotel restaurant is usually not the priority.

That is not surprising, given that the general perception of hotel food is crappy buffet food and lousy restaurants serving tasteless and expensive food. However, this is definitely not the case at InterContinental Hong Kong. I know I was just recently praising another InterContinental property, but I have good reason.

During my stay at InterContinental Hong Kong, I was impressed by their dining offerings. Not only is it home to  contemporary French cuisine at 2 Michelin Star SPOON by Alan Ducasse, it also has other fantastic restaurants such as Nobu – one of the most famous Japanese restaurants in the world – which serves innovative modern Japanese cuisine, and Yan Toh Heen - 1 Michelin Star Chinese restaurant that is known for its Cantonese specialities. The restaurants at InterContinental Hong Kong will please even the harshest critics.

Of course, food is not the only reason why I am a fan of InterContinental Hong Kong. Over two-thirds of the 503 luxurious rooms and 87 suites provide a stunning view of Victoria Harbour. All rooms come with 24-hour butler service. From booking a reservation at one of the city’s top tables. or finding a gift for your loved ones, you can be sure that the butlers are always ready on hand to help.

The hotel offers complimentary yoga classes and Taiji for guests. It also organises various in-the-know experiences such as a dim sum making class or a local market tour.

If you are looking for a five-star experience when staying in Hong Kong, InterContinental Hong Kong is the top choice.

18 Salisbury Road, Hong Kong
Tel: +852 2721 1211
Note: This was an invited media stay.

Tim Ho Wan, the cheapest 1 Michelin Star dim sum restaurant from Hong Kong, is opening in Singapore at The Atrium @ Orchard, Plaza Singapura today. Opened by Chef Mak Kwai Pui (previously from Lung King Heen at Four Seasons Hong Kong), Tim Ho Wan has gained a strong following over the years and long queues are a common sight at his restaurants.

We got a sneak preview at a media tasting last night. Here are some of the highlights from the much anticipated Tim Ho Wan in Singapore.

The star on the menu and what you must order at Tim Ho Wan is the legendary Baked Buns with BBQ Pork ($4.50 for 3). I can say with confidence after trying, that the buns are as good as the ones in Hong Kong.

The Steamed Egg Cake ($3.80), another of Tim Ho Wan’s ‘Big Four Heavenly Kings’, is also a must-try — soft, fluffy and very addictive. I also enjoyed both the Steamed Prawn Dumplings ($5.50 for 4) and Steamed Pork Dumplings ($5 for 4). These classics were well-executed to a good standard.

Also good was the Deep-fried Beancurd Skin Roll ($4.20 for 3). It was a lot better than I thought it would be, and this was because of two combined successes — the deep-fried beancurd skin roll was not too greasy, and the fillings were of impressionable quality.

Tim Ho Wan also offers five different variations of Vermicelli Roll (Chee Cheong Fun) – BBQ Pork ($5.50), Shrimp ($5.50), Beef ($5.50), Black Pepper ($5) and its signature Pig’s Liver ($5.50).

We also tried the Steamed Beef Balls with Beancurd Skin ($4.20 for 3) and Steamed Dumpling Teochew Style ($4 for 3), and while decent, both were unremarkable.

The Pan-fried Carrot Cake ($4.50 for 3), one of the much-lauded items on the menu, was disappointing. It was slightly bland and it was missing the x-factor of a carrot cake that would otherwise mark a satisfying dim sum meal.

Other dishes on the menu include Glutinous Rice Dumpling ($5), Chicken Feet with Black Bean Sauce ($4), Pork Rib with Black Bean Sauce ($4.20) and Garlic, Mushroom, Spinach Dumpling ($3.80 for 3). They also have a rice category where they serve dishes such as Rice with Beef & Fried Egg ($6), and Rice with Chicken, Sausage and Mushroom ($6).

To end off the meal, there are two sweets available – the Tonic Medlar & Osmanthus Cake ($3.50 for 3) and Yam Puree with Sago ($3.50).

Supporters of Tim Ho Wan swear by the awesome BBQ pork buns and their affordable dim sum. At the same time, there are naysayers who feel that it is over-rated and not worth the time. This brings us back to the million dollar question: Is Tim Ho Wan worth the hype and queue?

Tim Ho Wan got famous because it offered good dim sum at very cheap prices – when it first started, you could get a very satisfying meal for around HK$50-80 (S$9-13) per person. However, with the high rental in Singapore – as with its branch at IFC Hong Kong – the dim sum here is slightly pricier. Most of the items are priced around $4-5.50 per basket. To be fair, they are still comparable with Singapore’s average; most dim sum restaurants in Singapore are priced at that range as well.

The dim sum in general is good. If you have never been to Tim Ho Wan in Hong Kong, then this one in Singapore is not to be missed. But if you had been there before, then I would suggest to give it a little wait before stepping into the Singapore outlet. As with any new restaurant, there will inevitably be teething problems. I urge everyone to be patient.

All in all, the arrival of Tim Ho Wan is great news and a strong boost to the F&B scene in Singapore. Tim Ho Wan will be opening its second branch at Toa Payoh in July, before adding four other branches by the end of this year.

Tim Ho Wan
#01-29 Plaza Singapura
The Atrium @ Orchard
68 Orchard Road
Tel: +65 6251 2000
Note: This was an invited media tasting.

The long queues outside Tim Ho Wan, the cheapest one Michelin star restaurant in the world, are a testament to its popularity. Waiting time is easily an hour, yet people queue up for their dim sum. Now, we will be able to enjoy the famous barbecued pork buns without having to fly to Hong Kong. Tim Ho Wan will be opening its first overseas outlet in the new atrium wing of Plaza Singapura on 10 April 2013.

On my recent trip to Hong Kong, I had one of my best meals this year. I’ve heard about the restaurants at Mandarin Oriental Hong Kong, but somehow, I didn’t get the chance to go there during my previous trips. Boy am I glad I finally had the chance to go Mandarin Grill. And I think you should make an reservation if you’re going to Hong Kong soon.

Mandarin Grill is an one Michelin Star restaurant at Mandarin Oriental, one of the best hotels in Hong Kong. The lunch that I had was amazing. A-m-a-z-i-n-g. Even though it’s only April, I can confidently say that this is definitely going into my list of Best Meals in 2012.

Having fun is an often over-looked part of fine dining. So it’s really nice to know that the chefs at Mandarin Grill are enjoying playing with their food, and at the same time, we get to have fun while we eat.

Dining at Mandarin Grill is not just about the food; it is the ambience, the service, the creativity – it is about the complete dining experience.

I was talking to Chloe – social media manager of Mandarin Oriental – as the staff served us the Garden (HKD$178 or SGD$28) I was speechless for about five seconds when I turned around and saw the flower pot on the table. “Is this a pot of plant? Is this a salad? Wow!”

I immediately knew that this was the start of a very good meal. And true enough, I was continuously surprised throughout the meal.

We also had the Forest Walk (HKD$308 or SGD$50) – an appetiser consisting of foie gras, truffle, and mushroom.

The Onion Soup (HKD$168 or SGD$27) was equally impressive. The server patiently explained the dish to me. Hot consomme was poured into a transparent teapot with a sachet inside. It was then transferred into a bowl which contained a perfectly poached egg, with bacon bits on top. I finished everything. Fantastic.

Next, we had the chef’s interpretation of Beef Wellington. The Venison – British, Puff Pastry, Mushroom, Jus – was visually stunning, but I thought that it was only decent.

The Lamb ($HKD$508 or SGD$82) came together, and it was really fun to see the preparation of the dish. It’s quite difficult to describe the process, so you really have to go there to experience it yourself. Anyway, both mains were good. Not life changing, but good.

I was happy with the meal up till this point, but the dessert completely blew me away.

Words failed me as the chefs came to our table to prepare the dessert – Krug on the moon (HKD$298/pax or SGD$48). Curious diners were equally stunned by the action. Reactions like “gasp” and “oh my god” were heard. It took them around 10-15 minutes to make our dessert, and by the time they were done, I felt like I was in outer-space.

WE ATE FROM THE TABLE!!!

This creation, is at a completely different level. There’s no way I can see desserts in the same light again. What am I supposed to do now that the bar has been raised so high?

If you were impressed by the photos, just imagine how mind blowing it was for me to witness it all unfold right in front of my eyes.

In case you are wondering, Krug on the moon is composed of Chocolate Dome, Chocolate Mousse, Chocolate Pudding, Chocolate Sauce, Oreo Crumble, Brownies Crumble, Dried Coconut, Violet Sugar, Pops Rock Sugar, Raspberry Marinated in Raspberry Liquor, Coconut sauce, and Cassis sauce.

Note: it is not available on the ala carte menu, advance reservations are required.

Since going there, I’ve been telling my friends about Mandarin Grill at Mandarin Oriental Hong Kong. It is a place that I’d buy a ticket and fly off to Hong Kong just to eat there. But of course, it’s not quite possible to do that all the time since a meal there with wine is probably more expensive than an air ticket.

I’d definitely recommend Mandarin Grill if you want to splurge on a good meal in Hong Kong. Go for the Chef Tasting menu – HKD$1188 for 4 course, HKD$1588 for 5 course, and HKD$1888 for 8 course – and I am sure you will have a memorable experience.

Kudos to the team at Mandarin Grill. Well-deserved one Michelin Star.

Mandarin Grill
5 Connaught Road, Central
Mandarin Oriental Hong Kong
Tel: +852 2522 0111

Note: This was an invited media tasting.