Hokkien Noodles 福建面

One of the family favourite. Simple to cook, but a lot of preparation. Labour of love, but well worth the effort. Fried Hokkien Noodles 福建炒虾面 材料 材料分炒料、高汤料(看【虾面高汤】部分),分量大概是4人份。 主炒料: 250g 油面(热水汆烫半熟) 250g 粗米粉(热水汆烫半熟) 1 kg 虾肉(虾壳留下熬汤) 350g/1条 墨鱼 (Sotong) 250g 肥五花肉一整块(去皮) 500g 排骨(隨意) 200g 豆芽 200g 韭菜 (Chives)或 通心菜(Kangkong) 750ml 蝦高汤 3颗 大(75g+)鸡蛋(如果普通70g鸡蛋,需要4颗) 1大汤匙 蒜蓉 (大概8瓣的量,磨碎)…

Adrift by David Myers @ MBS

ADRIFT by David Myers is a modern take on the vibrant Izakaya. Adrift’s flavour-forward menu includes small plates, healthy salads, seafood, and meats grilled over bincho charcoal on a traditional robata grill.

Etna @ Duxton

Etna is taken after Italy’s most iconic volcano, the name ETNA also reflects the wordly renowned excellent produce and finest ingredients from the Sicily region. The name is also a clever play of representing the restaurant’s pride and focus on delivering truly Italian hospitality, recognizing that Every Table Needs Attention.

Shinzo @ Carpenter Street

Shinzo Japanese Cuisine is one of the best Japanese Omakase restaurant in town. Chef Lawrence Chia is one of Sushi Royalty, Nogawa-san’s disciple. He used to work with his brother Ronnie at Tatsuya, but since striking out on his own at Shinzo, we now have another place to go for top notch Japanese.

Nanbantei @ Far East Plaza

Nanbantei is the oldest Kushiyaki restaurant in Singapore. Opened in the 80s in Far East Plaza along Scotts Road, it has not changed its decor since the opening. In recent years, they opened a branch in Chinatown Point, but this place still brought back the nostalgia.

Liao Fan @ TPY

When Hawker Chan got his Michelin star, he would not have imagined how his simple store in the Chinatown market would become an empire that has branches in Taipei, Sydney, Hong Kong, with more opening soon in a city near you.

The Singapura Club @ Bugis

Nested in the über-chic neighbourhood of Haji Lane was a little cafe called The Singapura Club. It featured updated versions of favourites from a murtabak stall.

FOC @ Hong Kong Street

Hong Kong Street (HKS) is one of the small, parallel streets criss-crossing two main thoroughfares of South Bridge Road and New Bridge Road. Once a dingy, dirty street with many dry goods 海味 shops only frequented by restaurant owners buying ingredients for their shops, and home to a very famous street side tzechar store called…

Uncle Sam’s Claypot @ Robinson Road

Uncle Sam’s Claypot Rice on Robinson Road is a familiar lunchtime haunt for CBD dwellers. The institution has been there since 1995, and we would always say “claypot rice next to MPH”. 

Ocean Restaurant by Cat Cora @ RWS

Ocean Restaurant opened in 2013 in conjunction with Resort World Sentosa. It was such an irony that one would open a seafood restaurant in an aquarium. SEA Aquarium in RWS was the world’s largest open tank aquarium. And in the depths of the Open Sea tank was Ocean Restaurant by Cat Cora. The concept behind…

Sushi Nogawa @ Concorde Hotel

Nogawa’s claim to fame is the fact that it is the first Sushi restaurant in Singapore. Not that they introduced sushi to Singapore, but they brought the Ginza Sushi restaurant concept to Singapore back in 1978.

The Bird @ MBS

Fried chicken to me is still what defines comfort food and Southern cuisine. I would go to the Yardbird in the Venetian in Las Vegas when I go there for my annual user conference. A concept of the acclaimed restaurant and chef John Kunkel, it serves Southern cuisine and their signature dish is Fried Chicken….