‘The One To Watch’ title is awarded to an establishment within the inaugural Asia’s 50 Best restaurants in Singapore list that the organisers believe has made a significant impact in a relatively short period and that has the potential to rise further up the rankings. 4. Prawn Noodles: Noting that this article may reach a sizeable Western group of people, I include this dish for those who want a variety outside of rice meals. Rice incidentally is a staple of Singaporeans. Where to eat steamboat? Coca Steamboat – they have several branches Best restaurants in Singapore. For individual or small groups of four, try the stall at the basement of Parkway Parade, a shopping centre in the East Coast (the hot tom yam soup here is simply wonderful. Sedap). Don’t miss satay, a Malay classic. Chicken, mutton and lamb meats are first seasoned, then string through stick skewers and barbecue over charcoal fire. Satay is served with a spicy sweet peanut sauce, fresh cucumbers, and slice raw onions. Ketupat, an optional with satay meals, is pressed rice wrapped in fragrantpandan (screwpine) leaves. Move the fins away and tuck into the fresh succulent fish meat underneath. Fish head curry comes with popadam, a fried cracker, which can be eaten on its own or dish up the curry with it. Shiok, as a Chinese would say after Best restaurants in Singapore the meal. In a typical fish head curry stall, rice and salad condiments are served on a piece of banana leaf. Indians eat their meals with their fingers but forks and spoons are provided for those who want them. Where to eat roti prata? Among the best is Thasevi Food Eating Shop Best restaurants in Singapore Jalan Kayu. To eat in six-star class, try the Empire Café at the Raffles Hotel. Hawker centers. Slightly over a quarter of listed restaurants are helmed by Western chefs. “Why is the Asia’s 50 Best restaurants in Singapore list so Western-centric?” asked Mr Andrew Tjioe of Singapore’s Tung Lok group, and president of the Best restaurants in Singapore Association of Singapore. Yet, a larger handful of chefs disagreed, dismissing the need to single out Asian chefs and Asian cuisine. Executive Chef, Lee Tuck Seng, brings with him over forty years of culinary experience, culled from his various postings in various renowned hotels & restaurants. Specialised in Cantonese cuisine, he believes in continually refining the art of cooking through improvisation and experimentation. His love and passion for cooking has won him several culinary awards including the Gold Awards in the FHA International Salon Culinaire. The Braised Pork Shank was a surprise to me. It was soft and tender with a bit of herbal taste. Usually you don’t find it at Zi Char stall as it takes long hours to braise the meat until soft and tender. To get here, alight at Lavender MRT station. From Exit B, cut across the blocks of flats and walk down French Road and you will locate Block 802 which is actually opposite People’s Association Headquarter at King George Ave. I would like to pin-point why I like this place: 1) Amazing wines chosen by a Japanese sommelier. (we had wine paring with the course.) 2) They adjusted their dishes based on my requests (vegetarian) on the spot and they were beautiful. 3) Very good, professional & friendly service. and I’d love to go back to André again! I highly recommend this place during your stay Best restaurants in Singapore. Though pricier than the flagship two-Michelin-starred restaurant in Ginza, the quality here remains uncompromised (S$300++/pax). Apart from the pristine fish, what sets Chef Kanesaka apart from his counterparts and marks him as a culinary prodigy is his shari, or rice.