What are famous restaurants in Singapore
Singapore: gourmet heaven full of stars
Singapore has grown from a dirty port city to an international metropolis over the past 55 years. "Singapore's gastronomy scores with the unique mix of different flavors - Chinese, Malaysian-Indonesian, Indian and European," explains gastronomy critic K. F. Seetoh, who has also been a kind of Singapore food ambassador for several years.
Seetoh is particularly interested in street food. Because that's really something very special in Singapore. The small food stalls in the now world-famous Hawker Centers, which are spread across the city, deliver first-class dishes at ridiculously low prices. Most of them offer only a few dishes, but these dishes have a very special and incomparable taste.
One of the food stalls even awarded by Michelin is Liao fans "Hong Kong Soya Sauce Chicken Rice & Noodle" in the Chinatown Complex, where a portion of Cantonese-style chicken costs half as much as a Big Mac.
For several years now, the Singapore Tourism Board has been working with gourmet experts to draw attention to the city-state's traditionally cooked specialties. After all, it is about a culinary heritage, and you can simply "taste" it here - even if you also have to visit the best restaurants across the city to do so. One of the most famous dishes is the laksa soup made from coconut milk and chilli with flat rice noodles, vegetables, fish and crabs. The hot, delicious brew became a specialty at 328 Katong Laksa on East Coast Road. Incidentally, a completely inconspicuous and incredibly cheap place for this Peranakan specialty.
Beef Rendang, an Indonesian-Malaysian answer to a beef goulash with a strong aroma, braised in coconut milk for a long time and made hellishly spicy if desired, is one of these Peranakan specialties. This is the mixture of Chinese-Indonesian cultures that arose here in the Straits Settlements - as the English colonies on the coast of Malaysia were called. This cuisine is masterfully celebrated in the “Blue Ginger” on Tanjong Pagar Road.
Many Indians have settled here, on the southern tip of the Malaysian peninsula, because there were - and still are - good opportunities to do business. They too have brought their kitchen with them and changed it here. One of the great specialties is the "Curry Fishhead". The stew with the intense aroma is one of Singapore's signature dishes and is served in the "Banana Leaf Apolo" alongside other delicacies.
Despite the fact that Singapore's small land area is insufficient to produce enough food in the country itself, the variety of delicacies on offer is almost endless. In addition to first-class meat, countless types of fish, shrimp and other crustaceans are particularly popular.
For “Chilli Crab”, for example, mangrove crabs, which weigh up to 3.5 kilograms, are fried with the shell and then cooked with a chilli and tomato sauce. As you would expect, this sauce is also piquant and spicy. You can taste this great dish at Jumbo Seafood in a hawker center on the East Coast. The "Hainanese Chicken Rice" is much milder, but no less delicate. To do this, a chicken is slowly braised in a soup at low temperatures. The result is a tasty, well-rounded dish that requires great sensitivity during preparation. The "Boon Tong Kee" in the River Valley knows how to achieve this result like no other restaurant.
ModSin: Fancy cross-over and fusion
"Despite all the modernity and fast pace, one is somehow also conservative in Singapore," says the tour guide Toon Teng, who as an enthusiastic gourmet knows even the most hidden places. "Many of the specialty restaurants, including food stalls, have existed for decades because they are mostly family businesses."
For some years now, a new trend has developed apart from the whole ethnic line. ModSin is the name of the mixture of Asian and European cuisine. The »Odette«, one of the 50 best in the world, is one of the best restaurants that have dedicated themselves entirely to this trend
Restaurants with two Michelin stars. As a French chef, Julien Royer cooks on the basis of French cuisine, but he also mixes many Asian elements in his creations. Royer is currently one of the most exciting chefs who moved to Singapore from Europe.
At a similarly high level and under no less European influence, Brit Ryan Clift cooks in the Tippling Club on Tanjong Pagar Road near Chinatown. The »Tippling Club« can also be found among the world's 50 best restaurants due to the lack of fear of contact of its protagonist. Clift is an avant-garde and is considered a gastronomic enfant terrible because of his unusual ideas. During the Singapore Food Festival, he cooked several signature dishes in a completely different version.
The whole undertaking was - as expected - an explosion of culinary creativity and booked out weeks in advance. It all took place in the "BIN 38" on the second floor of his restaurant. This is where the now globally known, legendary test kitchen is located, in which the virtuoso chef lets off steam to his heart's content. The partner is the South Australian winery Penfolds.
Elegant end to the day
Of course, everyone is talking about the open bar on the roof of the "Marina Bay Sands" - and therefore hopelessly overcrowded. If you want to save yourself queuing at the lift, you can choose one of these two alternatives: The “Smoke And Mirrors” bar is located on the open roof terrace of the National Gallery with a great view of Marina Bay. The »LeVel 33« with the »million dollar view« of the city skyline is a touch more spectacular. Here only the balcony is open, but you can also dine incredibly well.
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