news
09-01-2015, 04:25 PM
Before we arrived in Singapore, my cousin emailed me a list. "These are the top restaurants in the city. Let's try as many of them as we can."
Since we only had a few days, we narrowed down our selection to the four most innovative restaurants. All of them wowed us with eye-opening dishes, from molecular foams to burnt marshmallows.
At the end of our trip, we came to the same conclusion: if these creative experiences are any indication, then Singapore lives up to its reputation as a foodie destination.
http://images.huffingtonpost.com/2015-07-13-1436768695-5310705-150610tipplingclubsingaporemoleculargastronomyrest aurants1-thumb.jpg (http://images.huffingtonpost.com/2015-07-13-1436768695-5310705-150610tipplingclubsingaporemoleculargastronomyrest aurants1.jpg)(Images by Ken Yuen and La Carmina (http://www.lacarmina.com).)
Tippling Club (http://www.tipplingclub.com/)
38 Tanjong Pagar Road, Singapore
+65 6475 2217
Located in Chinatown, Tippling Club is considered one of the city's hippest restaurants. The interior is filled with eye candy, and hints at the fun-house menu awaiting you.
The bar is famous for its cheeky cocktails, such as a "Panda's Escape" that is flavored with pandan leaf, and topped with panda cookies. I ordered the "bubble tea" with melon and mangosteen gin, and it came topped with giant bubbles from a fish tank air pump.
We sat at the open counter and watched British-born chef Ryan Clift work his molecular magic. He served us over a dozen amuse bouches, beginning with playful twists on bar snacks, such as a white truffle "Styrofoam" served on the material itself. His Singaporean curry with puffed rice and coconut foam perfectly captured the flavors of the traditional dish.
http://images.huffingtonpost.com/2015-07-13-1436768739-7602226-150610tipplingclubsingaporemoleculargastronomyrest aurants4-thumb.jpg (http://images.huffingtonpost.com/2015-07-13-1436768739-7602226-150610tipplingclubsingaporemoleculargastronomyrest aurants4.jpg)
Chef Clift gets especially whimsical with his desserts. He surprised us with cheesecake pills in a prescription bottle, and a rainbow Fizz Bomb packet that bursts on your tongue. A beetroot and blackberry sorbet sandwich came impaled on a swaying metal rod, which I had to eat without using my hands.
http://images.huffingtonpost.com/2015-07-13-1436768852-951256-150611marinabaysandsrestaurantsadriftwakughin4-thumb.jpg (http://images.huffingtonpost.com/2015-07-13-1436768852-951256-150611marinabaysandsrestaurantsadriftwakughin4.jpg )
Adrift by David Myers (http://www.marinabaysands.com/restaurants/celebrity-chefs/adrift.html)
Marina Bay Sands, Hotel Lobby Tower 2, Singapore
+65 6688 5657
Ever since it opened in 2010, Marina Bay Sands has been recognized as a top dining destination. The hotel houses restaurants by celebrities like Daniel Boulud and Wolfgang Puck, and now David Myers -- who recently debuted Adrift.
Both the menu and interior design are inspired by Chef Myers' travels in Asia. His bar looks like a scene straight out of Ginza, and the cocktails are made with sake and other Asian flavors.
http://images.huffingtonpost.com/2015-07-13-1436768895-9917683-150611singaporecelebritycheftopratedrestaurants4-thumb.jpg (http://images.huffingtonpost.com/2015-07-13-1436768895-9917683-150611singaporecelebritycheftopratedrestaurants4.j pg)
We munched on East-meets-West starters, including caramel popcorn spiced with togarashi, and nori rice crackers with yuzu kosho aioli.
Adrift's lunch menu is made for sharing. I loved the fresh, clean flavors and colorful presentation. Highlights included a signature crab melt with pimento cheese, and basil-infused tuna avocado on papaya-coconut sauce.
http://images.huffingtonpost.com/2015-07-13-1436768924-2931503-150611singaporecelebritycheftopratedrestaurants7-thumb.jpg (http://images.huffingtonpost.com/2015-07-13-1436768924-2931503-150611singaporecelebritycheftopratedrestaurants7.j pg)
The handcrafted desserts were the perfect finish: raspberry sorbet, Guanaja chocolate pot de crème, and lychee.
http://images.huffingtonpost.com/2015-07-13-1436768967-9265324-150611marinabaysandsrestaurantsadriftwakughin9-thumb.jpg (http://images.huffingtonpost.com/2015-07-13-1436768967-9265324-150611marinabaysandsrestaurantsadriftwakughin9.jpg )
Waku Ghin (http://www.marinabaysands.com/restaurants/celebrity-chefs/waku-ghin.html)
L2-01, Atrium 2, The Shoppes at Marina Bay Sands, Singapore
+65 6688 8507
"Waku waku" is the Japanese expression for excitement, and it aptly described my mood as I walked into Waku Ghin. This is the brainchild of legendary Chef Tetsuya Wakuda, and consistently named one of the top restaurants in the world.
After a drink at the bar, we were ushered into one of the three "cocoons," where a chef cooks right in front of you. Waku Ghin only has two seatings a night, serving about 50 diners total.
http://images.huffingtonpost.com/2015-07-13-1436769038-6758833-150611singaporecelebritycheftopratedrestaurants1-thumb.jpg (http://images.huffingtonpost.com/2015-07-13-1436769038-6758833-150611singaporecelebritycheftopratedrestaurants1.j pg)
Chef Cory Soo Thoo showed us with the the carefully-sourced seafood he would be transforming. Watching him cook felt like witnessing a solemn ritual. He took the greatest care with each step, from the preparation to the plating.
http://images.huffingtonpost.com/2015-07-13-1436768994-4666278-150611singaporecelebritycheftopratedrestaurants11-thumb.jpg (http://images.huffingtonpost.com/2015-07-13-1436768994-4666278-150611singaporecelebritycheftopratedrestaurants11. jpg)
He delivered a 10-course Japanese degustation, bursting with rich yet balanced flavors. One of the first courses was sea urchin and oscietra caviar with marinated botan shrimp. He moved on to pan-fried ayu with daikon and fennel, Tasmanian abalone with fregola and tomato, and steamed Alaska king crab.
We moved to the lounge to taste desserts -- fresh strawberry sorbets, mousses, and petit fours -- while enjoying a view of the Bay and Merlion fountain.
http://images.huffingtonpost.com/2015-07-13-1436769636-8138978-150609singaporecoolrestaurantstopchefsdining4-thumb.jpg (http://images.huffingtonpost.com/2015-07-13-1436769636-8138978-150609singaporecoolrestaurantstopchefsdining4.jpg)
Burnt Ends (http://www.burntends.com.sg/)
20 Teck Lim Road, Singapore
+65 6224 3933
Quite a few friends recommended Burnt Ends, a modern barbeque restaurant created by Australian Chef Dave Pynt. The charred-looking exterior was a hint at what was in store for me.
We sat down at a long counter top that looked right into the open kitchen. Chef Pynt smoked up ingredients in front of us, using custom built ovens and elevation grills.
http://images.huffingtonpost.com/2015-07-13-1436769159-3486679-150609singaporecoolrestaurantstopchefsdining2-thumb.jpg (http://images.huffingtonpost.com/2015-07-13-1436769159-3486679-150609singaporecoolrestaurantstopchefsdining2.jpg)
The menu changes daily and focuses on local, small batch sources. That day, Chef Pynt started us off with a smoked quail egg topped with caviar, a tasty burst.
His specialties are the proteins, such as chicken on the bone and Onglet hangar steak: slow roasted, baked, and coal-grilled to primal perfection. They're a study in balance between charred exteriors and moist interiors.
http://images.huffingtonpost.com/2015-07-13-1436769458-8376152-150609singaporecoolrestaurantstopchefsdining3-thumb.jpg (http://images.huffingtonpost.com/2015-07-13-1436769458-8376152-150609singaporecoolrestaurantstopchefsdining3.jpg)
A deconstructed mint-chocolate bowl, and flamed marshmallow on a stick -- the perfect end to an imaginative tasting tour of Singapore.
For more Singapore food and travel tips (http://www.lacarmina.com/blog/category/singapore/), visit La Carmina's blog. (http://www.lacarmina.com/blog/) -- This feed and its contents are the property of The Huffington Post, and use is subject to our terms. (http://start.westnet.ca/newstempch.php?article=terms.html/) It may be used for personal consumption, but may not be distributed on a website.
http://rc.feedsportal.com/r/238385089145/u/0/f/677045/c/35496/s/497b01ee/sc/26/rc/1/rc.img (http://rc.feedsportal.com/r/238385089145/u/0/f/677045/c/35496/s/497b01ee/sc/26/rc/1/rc.htm)
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More... (http://feeds.huffingtonpost.com/c/35496/f/677045/s/497b01ee/sc/26/l/0L0Shuffingtonpost0N0Cla0Ecarmina0C40Eof0Esingapor es0Emost0Ecreative0Erestaurants0Ib0I77824820Bhtml/story01.htm)
Since we only had a few days, we narrowed down our selection to the four most innovative restaurants. All of them wowed us with eye-opening dishes, from molecular foams to burnt marshmallows.
At the end of our trip, we came to the same conclusion: if these creative experiences are any indication, then Singapore lives up to its reputation as a foodie destination.
http://images.huffingtonpost.com/2015-07-13-1436768695-5310705-150610tipplingclubsingaporemoleculargastronomyrest aurants1-thumb.jpg (http://images.huffingtonpost.com/2015-07-13-1436768695-5310705-150610tipplingclubsingaporemoleculargastronomyrest aurants1.jpg)(Images by Ken Yuen and La Carmina (http://www.lacarmina.com).)
Tippling Club (http://www.tipplingclub.com/)
38 Tanjong Pagar Road, Singapore
+65 6475 2217
Located in Chinatown, Tippling Club is considered one of the city's hippest restaurants. The interior is filled with eye candy, and hints at the fun-house menu awaiting you.
The bar is famous for its cheeky cocktails, such as a "Panda's Escape" that is flavored with pandan leaf, and topped with panda cookies. I ordered the "bubble tea" with melon and mangosteen gin, and it came topped with giant bubbles from a fish tank air pump.
We sat at the open counter and watched British-born chef Ryan Clift work his molecular magic. He served us over a dozen amuse bouches, beginning with playful twists on bar snacks, such as a white truffle "Styrofoam" served on the material itself. His Singaporean curry with puffed rice and coconut foam perfectly captured the flavors of the traditional dish.
http://images.huffingtonpost.com/2015-07-13-1436768739-7602226-150610tipplingclubsingaporemoleculargastronomyrest aurants4-thumb.jpg (http://images.huffingtonpost.com/2015-07-13-1436768739-7602226-150610tipplingclubsingaporemoleculargastronomyrest aurants4.jpg)
Chef Clift gets especially whimsical with his desserts. He surprised us with cheesecake pills in a prescription bottle, and a rainbow Fizz Bomb packet that bursts on your tongue. A beetroot and blackberry sorbet sandwich came impaled on a swaying metal rod, which I had to eat without using my hands.
http://images.huffingtonpost.com/2015-07-13-1436768852-951256-150611marinabaysandsrestaurantsadriftwakughin4-thumb.jpg (http://images.huffingtonpost.com/2015-07-13-1436768852-951256-150611marinabaysandsrestaurantsadriftwakughin4.jpg )
Adrift by David Myers (http://www.marinabaysands.com/restaurants/celebrity-chefs/adrift.html)
Marina Bay Sands, Hotel Lobby Tower 2, Singapore
+65 6688 5657
Ever since it opened in 2010, Marina Bay Sands has been recognized as a top dining destination. The hotel houses restaurants by celebrities like Daniel Boulud and Wolfgang Puck, and now David Myers -- who recently debuted Adrift.
Both the menu and interior design are inspired by Chef Myers' travels in Asia. His bar looks like a scene straight out of Ginza, and the cocktails are made with sake and other Asian flavors.
http://images.huffingtonpost.com/2015-07-13-1436768895-9917683-150611singaporecelebritycheftopratedrestaurants4-thumb.jpg (http://images.huffingtonpost.com/2015-07-13-1436768895-9917683-150611singaporecelebritycheftopratedrestaurants4.j pg)
We munched on East-meets-West starters, including caramel popcorn spiced with togarashi, and nori rice crackers with yuzu kosho aioli.
Adrift's lunch menu is made for sharing. I loved the fresh, clean flavors and colorful presentation. Highlights included a signature crab melt with pimento cheese, and basil-infused tuna avocado on papaya-coconut sauce.
http://images.huffingtonpost.com/2015-07-13-1436768924-2931503-150611singaporecelebritycheftopratedrestaurants7-thumb.jpg (http://images.huffingtonpost.com/2015-07-13-1436768924-2931503-150611singaporecelebritycheftopratedrestaurants7.j pg)
The handcrafted desserts were the perfect finish: raspberry sorbet, Guanaja chocolate pot de crème, and lychee.
http://images.huffingtonpost.com/2015-07-13-1436768967-9265324-150611marinabaysandsrestaurantsadriftwakughin9-thumb.jpg (http://images.huffingtonpost.com/2015-07-13-1436768967-9265324-150611marinabaysandsrestaurantsadriftwakughin9.jpg )
Waku Ghin (http://www.marinabaysands.com/restaurants/celebrity-chefs/waku-ghin.html)
L2-01, Atrium 2, The Shoppes at Marina Bay Sands, Singapore
+65 6688 8507
"Waku waku" is the Japanese expression for excitement, and it aptly described my mood as I walked into Waku Ghin. This is the brainchild of legendary Chef Tetsuya Wakuda, and consistently named one of the top restaurants in the world.
After a drink at the bar, we were ushered into one of the three "cocoons," where a chef cooks right in front of you. Waku Ghin only has two seatings a night, serving about 50 diners total.
http://images.huffingtonpost.com/2015-07-13-1436769038-6758833-150611singaporecelebritycheftopratedrestaurants1-thumb.jpg (http://images.huffingtonpost.com/2015-07-13-1436769038-6758833-150611singaporecelebritycheftopratedrestaurants1.j pg)
Chef Cory Soo Thoo showed us with the the carefully-sourced seafood he would be transforming. Watching him cook felt like witnessing a solemn ritual. He took the greatest care with each step, from the preparation to the plating.
http://images.huffingtonpost.com/2015-07-13-1436768994-4666278-150611singaporecelebritycheftopratedrestaurants11-thumb.jpg (http://images.huffingtonpost.com/2015-07-13-1436768994-4666278-150611singaporecelebritycheftopratedrestaurants11. jpg)
He delivered a 10-course Japanese degustation, bursting with rich yet balanced flavors. One of the first courses was sea urchin and oscietra caviar with marinated botan shrimp. He moved on to pan-fried ayu with daikon and fennel, Tasmanian abalone with fregola and tomato, and steamed Alaska king crab.
We moved to the lounge to taste desserts -- fresh strawberry sorbets, mousses, and petit fours -- while enjoying a view of the Bay and Merlion fountain.
http://images.huffingtonpost.com/2015-07-13-1436769636-8138978-150609singaporecoolrestaurantstopchefsdining4-thumb.jpg (http://images.huffingtonpost.com/2015-07-13-1436769636-8138978-150609singaporecoolrestaurantstopchefsdining4.jpg)
Burnt Ends (http://www.burntends.com.sg/)
20 Teck Lim Road, Singapore
+65 6224 3933
Quite a few friends recommended Burnt Ends, a modern barbeque restaurant created by Australian Chef Dave Pynt. The charred-looking exterior was a hint at what was in store for me.
We sat down at a long counter top that looked right into the open kitchen. Chef Pynt smoked up ingredients in front of us, using custom built ovens and elevation grills.
http://images.huffingtonpost.com/2015-07-13-1436769159-3486679-150609singaporecoolrestaurantstopchefsdining2-thumb.jpg (http://images.huffingtonpost.com/2015-07-13-1436769159-3486679-150609singaporecoolrestaurantstopchefsdining2.jpg)
The menu changes daily and focuses on local, small batch sources. That day, Chef Pynt started us off with a smoked quail egg topped with caviar, a tasty burst.
His specialties are the proteins, such as chicken on the bone and Onglet hangar steak: slow roasted, baked, and coal-grilled to primal perfection. They're a study in balance between charred exteriors and moist interiors.
http://images.huffingtonpost.com/2015-07-13-1436769458-8376152-150609singaporecoolrestaurantstopchefsdining3-thumb.jpg (http://images.huffingtonpost.com/2015-07-13-1436769458-8376152-150609singaporecoolrestaurantstopchefsdining3.jpg)
A deconstructed mint-chocolate bowl, and flamed marshmallow on a stick -- the perfect end to an imaginative tasting tour of Singapore.
For more Singapore food and travel tips (http://www.lacarmina.com/blog/category/singapore/), visit La Carmina's blog. (http://www.lacarmina.com/blog/) -- This feed and its contents are the property of The Huffington Post, and use is subject to our terms. (http://start.westnet.ca/newstempch.php?article=terms.html/) It may be used for personal consumption, but may not be distributed on a website.
http://rc.feedsportal.com/r/238385089145/u/0/f/677045/c/35496/s/497b01ee/sc/26/rc/1/rc.img (http://rc.feedsportal.com/r/238385089145/u/0/f/677045/c/35496/s/497b01ee/sc/26/rc/1/rc.htm)
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More... (http://feeds.huffingtonpost.com/c/35496/f/677045/s/497b01ee/sc/26/l/0L0Shuffingtonpost0N0Cla0Ecarmina0C40Eof0Esingapor es0Emost0Ecreative0Erestaurants0Ib0I77824820Bhtml/story01.htm)