Dawson Tan

We're in peak mooncake season and the forecast is a flurry of sweet treats in a multitude of unconventional flavours packed in pretty boxes. The variety can be overwhelming – remember the days when we just needed to choose between salted egg or plain lotus? Now there's the ever-popular durian, truffle, milk tea, negroni – oddly enough, it works – and a whole new world of flavours. Save yourself the trouble and zoom in on these options. RECOMMENDED: The ultimate guide to Chinatown and the best free Mid-Autumn events in Singapore

Whether you're looking for a bottle of Old World or New, biodynamic and natural or cheap and under $30, these wine bars in Singapore are making alcoholic grapes great again. Don't expect stuffy and pretentious joints that befuddle you with jargon, these casual bars welcome everyone from the wine novice to the connoisseurs looking for a 1982 Lafite. RECOMMENDED The best gin bars in Singapore and the best whisky bars in Singapore  

Tired of hearing this question: what should we eat today? Well, us too. With new choices popping up every month, deals dropping every week, and cravings that fluctuate daily, choosing just what to eat can be a challenge. To help you decide on what's worth eating, we round up some of the latest food drops and happenings in town (by budget) in this easy, bite-sized list.  RECOMMENDED: Hot new restaurants and cafés to dine at in Singapore

Eat together, stay together. It's always fun when people come together to eat, drink and be merry. From buffet tables to steaming hot dim sum, we show you how to over order and make the most out of those sharing platters. Pile on the food, we're ready for more.  RECOMMENDED: The best buffets in Singapore and the best Chinese restaurants in Singapore

Everyone loves a good burger every now and then. The way its juices trickle down the hand as you chomp down on a fluffy bun loaded with meat (we have vegan options too) and other decadent toppings – it's a divine and layered experience. Our quest for the best burger in Singapore is eternal. Here are some places we're really digging at the moment. RECOMMENDED The best communal dining restaurants for big groups and juice bars in Singapore

When in Singapore, new restaurants and cafés open on the regular. Whether it's a rustic Italian restaurant in Sentosa or an edgy coffee bar in town, there are plenty of new dining joints to wine and dine at. Affordable wines starting from $2.50, nine-course omakase meals, or a fine-dining pop-up at National Gallery – these are the best eight new restaurants to dine at during the month of August.  RECOMMENDED: The 50 best restaurants in Singapore you must try and the 50 best bars in Singapore

Japanese food is hands-down the most popular cuisine in Singapore – even on a busy weekend night, there's no lack of options. While some lean towards an omakase experience with a Japanese chef while others are perfectly satiated with a piping hot bowl of ramen, Singapore has got it all. Here are our top picks for when you're craving some might solid Japanese cuisine. RECOMMENDED: The best affordable sushi bars in Singapore and the best cafés in Singapore  

Forget #NationalSpritzDay, it’s Lillet Spritz week! Bringing French joie de vivre to our shores with seven days' worth of exciting events designed to showcase the versatile wine-based aperitif. Think fancy oyster pairings at the plush Mandarin Oriental and perfume-blending workshops with Maison 21G to an all-inclusive women empowerment initiative by Protégé, there’s an occasion for everyone during the first-ever Lillet Spritz Week.  Things are looking real spritzy come August 1 to 7 so whip out your calendars and block out some dates.

It's time for us to celebrate all things Singapore – it is, after all, our nation’s 57th year of independence. Restaurants across the island are celebrating the best of local flavours and there's really nothing better than dining with a multi-million dollar backdrop of the highly anticipated NDP fireworks – comes as no surprise as we've heard of advance bookings close to a year ahead for this joyous occasion.  From locally-inspired buffet brunches to rooftop barbeques, these special National Day meals have been rated five stars (and a moon) coupled with spectacular views. RECOMMENDED: Guide to National Day in Singapore and the best places to catch the National Day Parade fireworks for free

Bali’s well-kept secret is out. Canggu is now the top dog as a must-visit destination. Our food and Drink Writer did the groundwork of where to eat and drink in this slice of paradise just so you don’t have to. By all means, feast on the fiery local cuisine at the streetside vendors (warungs) which you'll find around every corner – you don't need a guide for that. But if you're on the lookout to visit the most anticipated and tastiest spots of Canggu, this list is tailored just for you. Skip the beach clubs and let these joints show you a different culinary side of Bali. Now, all you have to do is get off the sunchair, ditch the sandy shores and venture inland. RECOMMENDED: The best short day trips from Singapore  

Boisterous night outs not your thing? You’re gonna wanna keep reading on. No groups, no dates, no post-work buddies around – just great booze to accompany your intimate party of one. Friendly bartenders, calm spaces, and peace of mind – we've got just the list of bars that are perfect for those who are or just looking for solitude... and a good stiff drink.  RECOMMENDED: The best hidden cafés in Singapore for a quiet brunch sesh

We already know that Singapore is not short on amazing dining choices. When it comes to variety, we've got everything under the sun. From Spanish to Italian, fried chicken to sustainable dining, running out of where to go for lunch or dinner is never going to happen. Still, it's not wrong to crave new things and want to try out something different. These restaurants in Singapore take it up a notch to bring you a refreshing, and quirky dining experience. Let's get adventurous. RECOMMENDED: The best alfresco restaurants and cafés in Singapore and The best hidden cafés in Singapore

Tucked away in the heartlands of Yishun is a slice of paradise for early risers and breakfast goers. The aroma of freshly baked bread and roasted Nanyang coffee first greets you as you approach the cafe bakery. The bakery gets its name from the lengthy fermentation process it uses to create a line-up of warm bread and pastries. For a place that is bustling with people, it is unusually calm. You could almost hear a pin drop. Thereafter, views of the lush greenery and pastoral waters of Yishun pond will soon sink in after your first sip of coffee. Coffee here is anything but pretentious. Expect the same Nanyang roasts from popular local coffee and toast chains served in both hot and cold styles (from $1.80). It’s pretty much humble offerings around here. Though there’s a slightly watered-down Masala Chai ($5.20) that we thought still had all the desirable flavours from a decent cup. Arrive early enough and you’ll see an array of fresh loaves leaving the glasshouse-esque bakery. Sourdoughs, soft bread and daily bakes are mainstays on the menu though they are experimental with flavours. Think matcha, chocolate, pumpkin and even a turmeric and sweet potato swirl. The matcha soft toast ($2.80) was pleasantly soft and fluffy with subtle grassy hints of matcha. The daily special (during our visit) was a cranberry pumpkin sourdough ($2.80) with an incredibly crisp bark and just the right amount of tang. There are also healthy spreads such as avocado chia seed, unsweetened nut butters

Behind this eight-seater omakase dining theatre is a grand showcase of three local chefs with blinding resumes and accolades; chef Angus Chow (middle, below) from World Gourmet Summit Chef of The Year (2018 and 2020) fame, celebrity chef Justin Foo (right, below) from Restaurant Par Andre, Le Saint Julien and Senso Ristorante fame, and Jeremmy Chiam (left, below) from Iggy’s and former Le Binchotan fame. Here, diners can look forward to “Asiatique cuisine” coined by celebrity chef Justin Foo. The eight-course omakase menu is designed around French and Japanese gastronomy with a strong emphasis on evoking a sense of place. As puzzling as it sounds, it certainly ain’t all fluff. Read our review.  

If you find the name familiar, it’s because this burger joint was operating out of Global Kitchens at Singapore Science Park before the pandemic loomed over us. Now, the brand is tucked away at the Nanyang Academy of Fine Arts. Best known for its signature juicy stacks, this burger-flipping chicken-frying nook is worth every calorie. Expect nothing short of juicy fat patties sizzling on binchotan grills then sandwiched between fluffy buttery brioche buns and an explosive chipotle mayo. The Classic 001 Cheeseburger (from $10) has a cult following status and we urge you to go with the double patty – napkins are aplenty and so is the dripping mess but it is worth the mess. Other options are also available such as the truffle mushroom burgers (from $13) and an all-day breakfast tribute called the Eggstarter (from $10) with luscious butter folded eggs. If you've got a couple of bucks to spare, get the Snake River Farm Wagyu burger (from $14). It's practically a no-brainer and you won't even need to break the piggy bank to have a taste of this prized cattle. True Wagyu connoisseurs would know that the quality of the Idahoan farm cattle cross breed is unparallel. Think of its textural robustness and intense beefy flavours amped up by its juices – ah, paradise. Don't even think about leaving the ultra crispy fries out, we're telling you they really do complete the wildfire experience. The joint is also known for its limited-time-only collaborations with chef friends, most recently w

This modern bak chor mee (minced meat noodles) joint, even in a newly renovated coffeeshop, stands out with its brightly lit stall front adorned with emerald green and gold motifs. It dishes out bowls in record time, almost like a well-oiled machine. Shopping here may be a little overwhelming as they’ve got quite a wide selection of noodles, from humble classics to elevated fusion bowls such as Japanese tonkotsu and Sichuan mala. But consider us purists as we went for the original pork noodle ($4.30). Glistening, springy egg noodles, checked. A balanced between spicy, savoury and vinegary, checked. Tender clean tasting slices of pork and liver, checked. All’s not without helpings of the inimitable crispy pork lard. These are make or break factors of any good bowl of bak chor mee. For a "gimmicky" bowl to have all this – it’s brow-raising, if you may. Read our full review.

Watering holes are a dime-a-dozen along buzzy Circular Road. But if you were to turn into the fairly sedated Lorong Telok, you’d uncover a trendy joint that reminds you of the streets of Hongdae, Seoul. Stroll past and you’ll first notice the cream-coloured camping chairs and crates as tables sprawled all over the ultra laidback alfresco area. But head indoors and the vibe instantly takes a 180. Think concrete floors, solid steel tables, clear-azure blue acrylic chairs and furniture – the brutalist interiors and youthful touch of pop culture sure make for cool IG stories. It is also a multi-concept space where music, with collaborative playlists with local music collectives and fashion, including a small section of handpicked designer merch, and food intersect. Cafe by day. Bar by night. The food here is mainly Japanese-inspired with an Asian twist featuring popular items such as fat sandos stacks and hearty gohan bowls. Flank steaks and juicy fried chicken thighs headline the main highlight of the attractively priced menu but if you had to choose one, take our word for it and go with the flank steak gohan bowl ($16). It is a comforting bowl consisting of sticky short grain rice tossed with tamago kake and roasted garlic chips alongside generous cuts of flank steak. Looking for affordable drinks for your next pregame? This might just be the spot. Aside from the $10 pints (that were obviously popular amongst the millennial crowd), there was a modest list of quirky cocktails (f

Set on the lush grounds of Dempsey Hill, Claudine is chef-owner Julien Royer’s third concept amongst three-Michelin-starred Odette and one-Michelin-starred Louise in Hong Kong. Endearingly named after his mother, the restaurant serves up a classic range of comfort French cooking inspired by the flavours that the chef grew up with.  At first glance, Claudine is a ritzy affair where plush velvet banquettes in lush sage green and soft guava pink stand out against the swanky backdrop of a brass-backed bar. But once you settle in over the irresistible sourdough with Iberico butter, there’s an inviting warmth from the earthy red-clad walls tastefully balanced with botanicals showcasing locally foraged wild grasses encased within clear glass panels. Forget about the heavily starched white table cloths – though the menu sees inklings of Royer’s contemporary fine-dining prints – Claudine is much more approachable. Dining here feels like an invite into Royer’s home where he shares his favourite quintessential French dishes with close friends and family. Expect crowd favourites such as the classic Vol-Au-Vent – creamy veal sweetbreads and woody morel mushrooms in buttery puff pastry drenched over with an addictively moreish cognac cream sauce – and the Claudine Bouillabaisse – a hearty Provençal fish stew – featuring the use of carabinero prawns that feeds up to four. With lunch hour, Claudine takes accessibility up a notch with the choice to savour a rotating series of lighter seasonal

There’s a brand new coffee bar in town and this time round, it isn’t all plastered in white. Housed in a monochromatic glasshouse at South Beach Tower, the stylish joint gives off a sleek futuristic chashitsu (tea ceremony space) vibe that is perfect for your Instagram feed. Co-owner Sam Chua of Black Carvery Group drew inspiration from her travels in Japan, and matched with a deep respect for the culture, she took it upon herself to offer respite to anyone in want of escaping the daily grind. Speaking of grind, this joint is serious about its in-house coffee blends. They work with local roasters (2º North Coffee Co.) to procure its beans, which are lightly roasted on the day they arrive to lock in peak freshness. As a third-wave coffee bar, they also honour fair trade with coffee farmers. “We strongly believe a farm-to-table approach is the best way to increase and improve on the yield and quality of the beans we use,” Chua shares. The coffee here is smooth. Teeming with chocolate, malt and apple notes, it's balanced with a touch of acidity – thanks to the careful blend of single-origin Brazilian and Guatemalan beans. Highlights include the Waga Waga Espresso ($4), Dirty Oat Matcha ($9) and the highly Instagramable Cloud Coffee Iced Cappuccino ($8). But for true javaphiles, pick from the seasonal pour-over selection and marvel at the calm and steady hands of the baristas as they brew. The den's snacks are a reflection of minimal-waste philosophy inspired by the Japanese phil

Let’s face it, wine shopping can be pretty intimidating especially if it's your first foray. The last thing you want is purchasing a bottle and not liking how it tastes after. Enter Vin Geek, a trendy new wine bar and retail store in Orchard seeking to make wine culture more accessible for everyone. First things first, there’s an automated wine dispenser in the 52-seater wine bar that holds 24 different bottles at a time. Vin Geek ensures variety with a rotating lineup of wines from France, Italy, Australia and Spain where guests can choose between three pour sizes (30ml, 90ml or 150ml). A quick glance and you’ll realise that there are wines for every budget.  On one end, there are pocket-friendly options – think like an approachable 30ml glass of Rosé that goes for only $2.50 – for those looking to casually explore. While the higher-end spectrum – think like a nuanced well-bodied 30ml Penfolds Grange Bin 95 priced at $44 – caters to serious oenophiles.  Once you make up your mind, simply scan the QR code, purchase and let the machine dispense the wine of your choice to enjoy – pretty much like adding to cart and checking out while online shopping. The joyful inebriation making you a little peckish? The wine bar also slings up a medley of dishes and snacks from a crispy Salt-N-Pepa squid ($18) to a full Seacuterie Platter ($55) showcasing three different types of sustainably sourced premium canned seafood. Planning your next house party or just stocking your shelves on a regu

The Lo & Behold Group’s first Japanese establishment is a treat for the senses. Even at night, the space looks washed in natural light streaming in from its cloud-like washi paper-dressed skylight – like painting in the skies. It casts a warm glow on the velvety smooth yellow cedar wood counter where the magic happens. 2022 sees new beginnings with new head chef Takeshi Araki at the helm. The poised chef's resume boasts four years at the three Michelin–starred Tokyo restaurant, Nihonryori RyuGin, while his sous chef Noburu Shimohigashi comes most recently from Singapore’s very own two-Michelin-starred Odette. Welding modern cooking techniques with an obsession with fresh produce to create the perfect dining experience, you know you're in good company. Take the Monaka for instance – a trend that quite arguably started from Esora. The signature amuse-bouche showcases velvety Maison Mitteault foie gras torchon with fig in two ways – freshly sliced and a silky jam – and finished with sherry vinegar gel sandwiched between a light crisp wafer. An emphatic play on textures, temperatures and flavours to tease for what's to come. Another formidable dish – also happens to be our favourite – that harps the summer tune is the grilled silver beltfish (tachiuo). Delicately cured in salt before coating the skin with a crackling thin layer of rice puff flour, the toothy fish is then bincho-grilled before finishing with soy sauce spray, green yuzu juice and zest. As you chew, the oily juices

Located right smack along Braddell Road is a casual resto-bar that takes centre stage in The Refectory – an expansive multi-concept F&B space. First thing that caught our eye was the sparkling light fixtures towering over the bar. “It definitely attracts the attention of passersbys, especially when drivers zoom by the establishment. But there was this one time, a guest drove by and made a U-turn because he thought we were a light showroom as he wanted to buy some lights,” says Ming Tan, the chirpy Brand Director of the joint. But all jokes aside, light showroom it is not. Instead, this stylish 75-seater watering hole is more than meets the eye. Aside from a decent range of cocktails such as the signature smoky BRDL old-fashioned ($22) and ice-cold beers on tap, there’s also a slew of modern Asian dishes to feast and unwind over. Nibble on tasty wasabi crab and tobiko mini cornettos ($15), smoky savoury bombs of char siew pulled pork tacos ($15) or signature charcuterie boards ($68) if you’re feeling peckish. But if you're looking to be fully satiated, go with the hearty mains. Crowd favourites are the fork-tender Wagyu cheek rendang ($36), a light but flavourful ginger soy roasted barramundi with preserved cabbage ($32), and the seabass & prawn otah ballotine ($24) packed with tons of laksa flavours.  Though it was a modest black beer-braised beef that stole our hearts. “You’ve got to order this if it is the only thing you're having,” exclaimed my dining companion. Proper m

Ocean Restaurant is Singapore’s only underwater fine-dining restaurant and probably the hottest dining ticket in town: it’s uniquely housed within the world’s largest oceanarium at Resorts World Sentosa, with a breathtaking front-row seat to the massive undersea habitat, and headlined by a two-Michelin star celebrity chef Olivier Bellin, lauded for his fierce advocacy towards sustainable cooking approaches. With seafood sustainability a clear tenant in Bellin’s beliefs, Ocean shines in its sourcing and preparing of seafood options. “Purity is the DNA of this new menu,” says Chef Bellin. His emphasis on presenting natural and healthy flavours features a mix of responsibly sourced seafood, local produce and house-grown herbs. Serving up lunch ($148) and dinner ($248) formats, his conceived dishes are predominantly modern European where he experiments with textures and temperatures. In terms of the ambience, it’s still as majestic as ever, with the huge floor-to-ceiling glass panels of the aquarium giving the restaurant an azure glow. There’s also the clever use of sleek architectural lines in the main dining room inspired by the streamlined movement of the highly threatened manta ray. You’re likely to spend most of the meal gazing in wonderment as giant manta rays, zebra sharks and shoals of silvery fish glide past. Dining here is always surreal and hypnotic and the restaurant’s design takes full advantage of this – angled mirrors are placed at the opposite end of the viewing w

If you’re all familiar with American celebrity Chef Nancy Silverton, you’d know about Osteria Mozza. Lucky for us, the Cal-Italian dining concept is now back in Singapore with a spanking new 120-seater at the Hilton Singapore Orchard. Perched up five-storys high, the space is definitely brighter than the previous spot in Marina Bay Sands. It is said that the current interiors were modelled to the original one-Michelin starred outpost in Melrose Avenue, Los Angeles – think a Tuscan living room with a warm and cosy fireplace. The buzzy main dining hall is angled towards the all-new open kitchen with two wood-burning ovens. There’s also an alfresco area with a herb garden (where you can marvel at pretty sunsets) and the iconic mozzarella bar where mozzarellas, burratas and fresh cheeses with Italian cured meats are aplenty. Dishes here are nodes to classics that first rocketed Osteria Mozza into the dining sphere and a few others that were crafted exclusively with the Singapore outpost in mind. You just wouldn’t come to expect any frippery, tricks, or even fancy garnishes. Silverton’s approach has always been using and showcasing the freshest produce itself in its own expressive way. Read our full review here.

When it comes to Peru, most of us associate it with an arduous 30-hour flight that departs from Changi. Fair enough – though we’ve heard flying through Amsterdam shaves it down to 24 hours. To ask those who’ve been, most would say it is well worth the trouble. Of course, there are the breathtaking Andes, the vast Amazonian Rainforest, and the Sacred Valley to the poster boy of Peru, Macchu Picchu – the list goes on.  But I always thought “What about the food?”. That quite often goes unanswered. Just ask Gael Greene – the insatiable restaurant critic for New York magazine – about her first ever trip to the Amazon where she visited with a goal to scale Macchu Picchu before her knees buckled. But it was ultimately Lima’s restless food scene and mercados (markets) that made her return to Peru. Photograph: MASL Today, gifted chefs like culinary super couple Virgilio Martínez and Pía León – both behind No.2 World Best Restaurant, Central in Lima – share their take on Peruvian cuisine with the world like never seen before. And no, you won’t need to endure a back-breaking flight for this once-in-a-lifetime gastronomic experience featuring a plethora of Peruvian ingredients and flavours. Deep dive into the Peruvian Sea The 11-course menu opened at five mbsf (meters below sea floor) with three daintily arranged seafood dishes inspired by the Peruvian sea. Clams in its own foam and algae oil, creamy fresh carabineros in its own fragrant oils, and sweet crab meat dressed in its own cor

If the namesake sounds familiar to you, that is because it probably is. This past year, Yantra underwent major reworks, shedding its former skin of serving up butter chicken and tikka masalas all around. With the refreshed menu, time-honoured recipes are placed on a pedestal, taking your tastebuds on a rich gastronomic journey around India. Photograph: Yantra/Justin Ong Though the curation of the exclusive menu won’t be possible without the help of Indian culinary historian, Pritha Sen. She injects a wealth of knowledge from all her travels into the menu and boy does it show in her food. Vegetarian and non-vegetarian options are served in both small and large plate formats to cater to most diners. Set across five uniquely designed spaces, the interiors are inspired by a contemporary take on the artistic sensibilities of Indian architecture, art and craft. Think custom silk wallpapers, beautiful latticed jali screens and the grandiose traditional archways. You’d soon come to realise that the space truly complements the dining experience.  Food from grandmothers’ kitchens to royal kitchens From royal to rural, savour smoke-kissed Kathi kebabs on fluffy paratha, a fork-tender recipe of Nizam’s – one of Calcutta’s street food icons– Kathi rolls ($24). There’s also the Badal Jaam ($18), offered as a vegetarian starter. Inspired by the Nawabi royalty of what once was the princely state of Awadh, baked aubergines are layered with sun-dried tomatoes and paired with spiced hung yogh

The famous Beo Crescent Curry Rice (also known as No Signboard Curry Rice) is pulling down its shutters for good this September 4. Word on the street is that a new landlord has taken over the coffee shop and has ordered a complete overhaul of the space – this means all current tenants will be evicted. Forced to move out, the curry rice stalwarts will have to relocate to a new location. Nothing has been set in stone as of now, but we will be watching the space very closely. Like it or not, this piece of news comes as a blow to most curry rice fans. After all, the well-loved stall has been serving up food coma-inducing plates of Hainanese curry rice at an affordable price since 1988. As legend says, Beo wasn’t built in a day. Before the announcement of the closure, the average waiting time is already known to stretch up to an hour and usually sells out after lunch. So if this has been on your bucket list and you’re thinking of checking it off now, expect to wait in line for much longer. What's on a perfect plate of curry rice For under $5, your typical plate consists of melt-in-your-mouth braised pork, crunchy biscuity pork cutlets, sweet savoury braised cabbage, and a humble fried egg. Early birds, add on the tender sambal squid and thank us later. Of course, it wouldn’t be complete without a ladle’s worth of flavourful curry drenched on the rice and a splash of five-spice gravy. The iconic pork cutlets often split the room amongst curry rice fans though. Beo Crescent’s versio

The launch of Maison Shuko summed up the holy trinity of Japanese F&B concepts by the Zouk Group – possibly the most exciting venture for the brand’s portfolio in the post-pandemic era after Sushi Ichizuke. Here, diners can look forward to “Asiatique cuisine” coined by celebrity chef Justin Foo. The eight-course omakase menu is designed around French and Japanese gastronomy with a strong emphasis on evoking a sense of place. As puzzling as it sounds, it certainly ain’t all fluff. Behind the eight-seater omakase dining theatre is a grand showcase of three local chefs with blinding resumes and accolades; chef Angus Chow (middle, below) from World Gourmet Summit Chef of The Year (2018 and 2020) fame, celebrity chef Justin Foo (right, below) from Restaurant Par Andre, Le Saint Julien and Senso Ristorante fame, and Jeremmy Chiam (left, below) from Iggy’s and former Le Binchotan fame. Photograph: Maison Shuko Right from the get-go, the amalgamation of these three contrasting culinary figures set the tone for the evening; those who know chef Angus would be used to his “big brother” colloquial yet witty energy while chef Justin showcases his artistic side and chef Jeremmy stringing it together with his professional hospitality – though it is their culinary flair that does most of the heavy lifting. The multi-sensory meal is complemented by tailored visuals and sounds – reflecting each main ingredient’s sourcing journey shot by chef Justin – designed to resonate with each dish. Quit

You can’t miss the trendy signboard of new-wave hawker Gimee Face. This modern bak chor mee (minced meat noodles) joint, even in a newly renovated coffeeshop, stands out with its brightly lit stall front adorned with emerald green and gold motifs. It dishes out bowls in record time, almost like a well-oiled machine. I found myself in a queue of younger foodies, some who were likely to have been attracted by the punny name and hip decals. You might very well receive contentious stares from silver-haired counterparts. They were – or rather, still are – very much sceptical about the bowl of noodles in front of me. Some might find it too gimmicky at first, and I confess, I was one of them since first seeing them open a year ago. But before writing them off your list, give them a chance. If $5 is all it takes to determine whether it's gimmicky or not, it is a risk I’m willing to take. Photograph: Dawson Tan Shopping here may be a little overwhelming as they’ve got quite a wide selection of noodles, from humble classics to elevated fusion bowls such as Japanese tonkotsu and Sichuan mala. But consider me a purist, so I went for the original pork noodle ($4.30). Glistening, springy egg noodles, checked. A balanced between spicy, savoury and vinegary, checked. Tender clean tasting slices of pork and liver, checked. All’s not without helpings of the inimitable crispy pork lard. These are make or break factors of any good bowl of bak chor mee. For a "gimmicky" bowl to have all this –

Sunday brunch is no casual affair in the house of Estate. Pulling out all the stops, Hilton Orchard’s residential all-day dining restaurant delivers a mouth-watering international spread that satiates all ages. With buffets making their highly anticipated comeback, this grand Sunday champagne brunch ($158) of epic proportions makes for an indulgent afternoon. Word of advice? Wear looser pants cause you’re gonna need them – it is after all Estate’s largest buffet spread yet. First order of business, the fresh seafood section That’s where the star-studded cast of succulent seafood like giant tiger prawns, snow crabs, red-hued yabbies and fat scallops lie on blocks of ice. The highlight, however, is the live-oyster station where briny creamy morsels are shucked upon request. A clear slice of paradise for oyster fans. Choose from Canadian, Irish or Fine de Claire oysters but since it’s unlimited – or if you’re anything like us  – just have a go at all three. You won’t need your passport for this round-the-world trip Photograph: Estate The international buffet stations brings your tastebuds on a journey around the world, all in one spot. The creamy cheesy Maine lobster thermidor strangely reminds of a business class meal aboard Singapore Airlines; then a show-stopping traipse around Asia with an entire stuffed suckling pig, juicy yet numbing Sichuan mala yabbies, spicy garlicky Hong Kong-style ‘Bi Feng Tang’ mud crabs, earthy succulent lamb vindaloo and moreish Kerala-style coco

After two sold-out culinary residencies headlined by chefs Mauro Colagreco (Mirazur) and Gaggan Anand, Mandala Masters’ third residency brings a slice of Latin America to the shores of Singapore. It's a culinary super couple who's behind Lima's fine-dining restaurant Central – Virgilio Martínez, world-renowned Peruvian chef and restaurateur, and Pía León, World’s Best Female Chef. And together, Central has successfully climbed to the ranks as the No.2 World's Best Restaurant. The three-month residency will be held at Art at National Gallery Singapore as the first venture out of the Mandala Club. Photograph: Gustavo Vivanco Happening from August 5 till October 30 (Tuesdays to Sundays only), Meters Above Sea Level (MASL) is set to take gastronomes on a journey through Peru: vast biodiverse landscapes and ecosystems, indigenous cultures, ingredients and flavours. Presented in strikingly beautiful culinary creations, the multi-course tasting menus showcase ingredients from altitudes ranging from -10 masl to 3,850 masl – an ode to the menu in Central. “To us, meters above sea level refers to the way we connect with the environment in Peru. Bisected by a major mountain range, Peru’s unique geography requires us to look at the world vertically in order to access the origin of thousands of our ingredients,” as Martínez describes. Think of Peru as a treasure trove that boasts over 5,000 types of potatoes, 3,000 corn varietals, and lesser-known produce such as the black mint (huacata

Things are more vibrant than ever for Neil Road, with the birth of contemporary fine-dining Restaurant Born by chef Zor Tan. Housed at Jinrikisha Station, this heritage building was formerly a rickshaw depot back in 1903 and has seen multiple changes of hands over the years. Most recently, it's only had a blurry slew of KTVs and nightclubs to its name. Even international superstar Jackie Chan got his finger in the pie by purchasing the entire building in 2007, but even the legend couldn’t do much to honour the space. Till now, that is.  A stunning heritage building along Neil Road Photograph: Restaurant Born Renovating a heritage building isn’t easy but despite having multiple restrictions, there are bound to be opportunities – for one, teasing the senses with various ambiences while journeying through the chambers. Peek into intimate private rooms that lead into a cavernous 36-seater main dining hall with high glass ceilings. Natural light fills the room, revealing the open kitchen where chefs work nimbly over eye-catching artworks by Dutch artist Peter Gentenaar floating above. There’s an inimitable fuse between modernity and heritage that exudes easy elegance. Rising up the ranks for chef Zor Tan  Photograph: Restaurant Born If the name doesn’t ring a bell just yet, perhaps the name Andre Chiang will. When Chiang’s eponymous Restaurant Andre launched, Tan was cherry-picked to become one of five from Jaan who joined the opening team as a commis chef. There, he catapulte

Newly opened Japanese restaurant Oumi completes the holy trinity of what is, quite possibly, the most exciting 1-Group dining concept this year: 1-Arden in the new CapitaSpring. Sharing the same nest and farm-to-table approach with coastal Australian restaurant, Kaarla, Head Chef Lamley Chua marries traditional Japanese kappo cuisine with bold Australian flavours and techniques. Photograph: Oumi Take the tempura crepe, for instance. He showcases his precision on the teppan grill where he cooks gruyere cheese tempura till it turns crackling crisp. The cheese skirt lookalike is then topped lavishly with dollops of azure blue wild Australian scampi roe, bright orange pops of Japanese flying fish roe, and creamy avocado slices – layered with Ao-togarashi (sweet green pepper) yoghurt to introduce a lick of spice. Each crunch releases a plethora of bold flavours to tingle the taste buds. Photograph: Oumi Another highlight is a twist on the traditional monaka. He first coaxes the foie gras by gently steeping it in milk overnight, helping to mellow out any overpowering livery flavours. Then, it is cleverly reimagined as a buttery ganache, blended together with fresh herbaceous Japanese green peppers and white miso. The ganache eventually gets piped into a light wafer together with salmon roe, flying fish roe, and sweet kombu-pickled daikon to finish. Then there’s a quintessential hassun (small seasonal dishes) where he pays tribute to the traditional kappo approach. He artfully p

Serving up a playful intersection of kappo and kaiseki is a Japanese omakase restaurant, Jinhonten. Semi-hidden behind the facade of another casual Japanese concept that is soon to arrive, it makes the latest member of the Les Amis Group’s eclectic portfolio of dining concepts. Meals here are touted to be far less traditional from their typically fine and stoic omakase counterparts – though the dated interiors say otherwise. Photograph: Jinhonten In hopes to appease the next generation of diners whose online followers eat before they do, Head Chef Issey Araki sets out to bring his charisma to the table. Cheekily donning crab shell masks, unveiling sizeable fresh seafood as large as his torso, and proudly exhibiting some showmanship with a steaming hot abalone, are just some of the theatrics Araki has up his sleeves to engage diners on a regular night. Except our visit wasn’t all that regular Instead, the supposedly high octane atmosphere felt tranquillized. Araki’s highly-lauded showmanship and flair were absent from start to end. You’d think it would be even more fitting to showcase those chops when a concept revolves itself around the headlining figure’s charisma. Even at the final kegani donabe course, I still harboured a sliver of hope for a special appearance from the quirky crab shell mask. But alas, it was a no-show. While the bland evening ensued, the charisma and flair were regretfully missed. But as we turn our focus on the special menu that was served, inklings o

There’s always an unspeakable sense of calmness and tranquillity when dining in Ocean Restaurant, the iconic underwater dining destination in Resorts World Sentosa. Since its highly anticipated reopening a few weeks ago, one thing remains constant: the alluring S.E.A. Aquarium backdrop where over 40,000 majestic marine animals are gracefully gliding around.  But all else underwent a facelift. From a brand new boutique wine cellar that holds up to 400 award-winning labels to the comfy dining chairs made from upcycled marine plastics, the rejuvenated interiors exude understated elegance. There’s also the clever use of sleek floor-to-ceiling architectural lines in the main dining room inspired by the streamlined movement of the highly threatened manta ray. Fresh new celebrity chef at the helm Photograph: Ocean Restaurant Hailing from Brittany, French Chef Olivier Bellin is no stranger to combining Michelin-starred culinary excellence with sustainable standards while honouring local produce. Having cut his teeth with culinary godfather figures of Joël Robuchon, Jacques Thorel, Jean Coussau and Guy Guilloux, the third-generation chef eventually returned to his family's century-old inn. He then transformed it into the renowned L’Auberge des Glazicks which has been awarded two Michelin stars since 2010. Best known for his sourcing prowess, all the while honouring Brittany’s local produce, supporting fisheries and growing his own herbs and vegetables on his own farm, and his fierc

Singapore is a global city that is home to many well-travelled citizens – yet, for many of us, our sole impression of Scandinavia is their "easy to put together furniture" and meatballs. Who else better to educate us on Scandinavian cuisine than Swede maverick Knut Randhem himself, with his latest Scandinavian dining experience, Hemlig. Photograph: Hemlig To back Randhem's walk and talk, the award-winning industry stalwart brings with him 18 years around the world – as a Brand Ambassador of Dictador rum in Bangkok, former Head Bartender of Hong Kong's Ce La Vi, and a Bar Manager at our own Butcher Boy. Most recently, he's also co-founded cult favourite Fung Kee Hotdogs.  Dreaming up a home away from home No, it’s not a Viking's war cry if you were wondering. Instead, the Hemlig namesake translates to “secret” in Scandinavian, representing Randhem’s life-long dream to introduce Scandinavian dining culture to Singapore and the region. It also offers an authentic slice of familiarity for Scandinavians who are away from home as well. Clean and cosy is perhaps an apt label for its creative direction. Step into a minimalistic space: snow-white walls, frames of iconic Nordic bridges, and a simple elegant wooden bar countertop. As for the food, things are kept true to style and homely. Randhem describes the food to be like a "grandmother's food served by the grandson". There's more than just meatballs on the menu Photograph: Dawson Tan Take the Gubbröra ($18, pictured above) whe