Best restaurants in Singapore
French-born Chef de Cuisine, Julien Royer joined JAAN in 2011, following the departure of the acclaimed Andre Chiang. Since then, his innovative culinary creations, that combine modern cooking techniques with cultural tradition, have rapidly returned the 70th floor Best restaurants in Singapore to its status as one of Asia’s hottest destinations. Royer commented: “I am very proud of this accomplishment. Just to be part of this list – voted for by the most well-respected opinion leaders in the restaurant industry, which form The World’s 50 Best restaurants in Singapore Academy – is an incredible recognition. Some 440 well-appointed rooms and suites, a choice of six dining options and impeccable service. Our award-winning Basilico Restaurant, specialising in Italian cuisine, has become a destination dining eatery in its own right, while our Cantonese cuisine restaurant Summer Palace sets new standards in elegant dining. The hotel also offers other exceptional dining options at award-winning Best restaurants in Singapore ranging from international cuisine at The Line, classic Cantonese cuisine at Shang Palace, authentic Japanese cuisine at Nadaman, high tea at The Rose Veranda and many more. And of course it skews toward places popular with people on, you know, a Trip. But still—in an age where opinions have been outsourced from the experts to the masses, it’s telling that a restaurant can come from nowhere to top the list. Last year’s winner Narisawa (No.2) takes the title of The S. Pellegrino Best Restaurant in Japan. Japan boasts three new entries, namely L’Effervescence (No.25), Sukiyabashi Jiro (No.38) and Sawada (No.41). Highest New Entry Award, sponsored by LesConcierges: Jungsik Entering-Asia’s 50 Best Restaurants list at No.20, the Seoul restaurant earns the Highest New Entry Award, sponsored by Les Concierges, as well as The S. Pellegrino Best restaurants in Singapore Korea. Omakase menu means leaving it to the chef(s) to decide your food but they usually ask what you do not like or are allergic to, beforehand. This blog is my diary where I have shared personal matters besides food. I write in hope that my children, friends and relatives (including future generations) can and are getting to know me better. I’m just having fun sharing the places I have enjoyed some nice food/service with great companions in the year 2013. For want of a conversation with Singaporeans, try talking about food. Eyes dance and mouths rave non-stop when it comes to food. These days, e-mails fly with attachments listing yummy food joints. Hawkers enjoy brisk and overwhelming demand as soon as their food is reviewed in the local papers. One is spoilt for food choices. Local and international cuisines set up stalls alongside each other. Chinese, Malay, Indian and Peranakan (Straits Chinese) stalls and Best restaurants in Singapore rub shoulders with Japanese, American, French, Mexican and Mediterranean counterparts. Be ready to pay a little more if you ask specifically for chicken wings or thighs and innards such as chicken liver and gizzards. The added plus factor is the chilli sauce. Personally, I call this “chilli rice” because I pour generous amount of chilli sauce over my rice and chicken. Hmmmm, sedap. Real succulent and fresh. Other popular seafood dishes include fried baby squids and lobsters. Off the beaten track there is a nondescript stall in Joo Chiat Place that is packed with locals and expatriates. There is another stall at the Jackson Kopi Tiam Food Centre along MacPerson Road. Kopi Tiam is a local dialect which means coffeeshop. Where to eat Best restaurants in Singapore Paper Wrapped Chicken? Union Farm Eating House at 435A Clementi Road. Oodles of noodles, mostly yellow noodles and vermicelli, topped with kangkong, a vegetable, and prawns are lapped up with a delicious prawn-stock soup. For S$3 a bowl, you get regular size prawns but some stalls have made this an art.