Why go: Slabs of meat are put through a trial by fire to emerge as succulent steaks worthy of a World’s 50 Best Restaurants nod. Burnt Ends is a modern Australian barbecue joint that has evolved past throwing shrimp on the barbie. Expect everything that touches your plate to be kissed by its custom-made grills for that unbeatable smoky quality. Advance reservations are strongly suggested, especially if you’re planning to sit in front of the open kitchen – the best seats in the house.
What to order: Start your meal by popping a couple of smoked quails’ eggs topped with caviar (SG$6) in your mouth. But for something more substantial, the Wagyu onglet (SG$140/kg) covered in wobbly bone marrow and the Burnt Ends Sanger (SG$20) are a must. The latter is pulled pork shoulder sandwiched between pillowy soft brioche and finished with coleslaw for some added zing.
Where to find: 20 Teck Lim Road, Singapore, 088391
Why go: For hipster design, full-on ambience and a fist load of cutting-edge flavour you’ll be hard pushed to find better than Cure. Chef-owner Andrew Walsh is all about distilling the essence of flavour in a natural and harmonious way.
What to order: Galway oyster, sea asparagus and dill at the start. Last season rhubarb with lemon verbena and Avonmore buttermilk at the finish.
Where to find it: 21 Keong Saik Rd,Singapore,089128
Why go: There’s no finer example of a restaurant that marries Japanese and European technique to glorious effect. There’s nothing jarring or contrived, just a perfect balance or of deep flavours and meticulous presentation, courtesy of the creative genius of Tetsuya Wakuda. All in a Japanese-inspired setting that includes floor-to-ceiling windows and views across the water.
What to order: Plum-fleshed marinated botan shrimp with sea urchin and Oscietra caviar and, for a further crustacean hit, fresh-as-you-like braised Canadian lobster infused with tarragon and a delightfully light lobster bisque.
Where to find it: Level 2 Dining, L2-01,The Shoppes at Marina Bay Sands,018956
Why go: Chef Jason Tan (ex-Corner House) is on a mission to take his Gastro-Botanica 2.0 cuisine to new levels here at Euphoria, with a particular emphasis on base sauces as well as vegetables, tubers, herbs, spices, and fruits".
What to order: Cévennes onion four ways. Your views on this vegetable will never be the same.
Where to find it: 76 Tras Street, 079015
Why go: Classic dishes with a twist is the mantra at this seriously exciting place where typical intros may include smoked salmon with a beetroot meringue or a foie gras blueberry bonne bouche. Somewhere to come to with a sense of adventure and money to burn.
What to order: Bone marrow on toast or poached tomatoes and chilled consommé. Confit ocean trout with yuzu kosho, endive and roasted fennel for main.
Where to find it: 38 Tanjong Pagar Rd, 088461
Why go: Peranakan food, or dishes created and perfected by descendants of Chinese immigrants who married Malayan locals, is an essential part of Singaporean cuisine. And the best place to have a taste of it is at the house of Violent Oon, the doyenne of Nyonya food who’s both a chef and a former restaurant critic. Everything’s still done the traditional way, following recipes that have been handed down through generations so you’re guaranteed a taste of authenticity.
What to order: With a wide variety of Peranakan dishes on the menu, it’s hard to know where to begin. The kuay pie tee (SG$17), stewed root vegetables presented in a crispy shell, is a safe bet. But kick things up a notch with the buah keluak ayam (SG$23), a chicken and fermented black nut curry and beef rendang (SG$23), braised beef shin in a spicy coconut milk-based curry.
Where to find: 881 Bukit Timah Road, Singapore, 279893
Why go: Woodfired pizzas and a swanky setting with a winsome riverside view togethr with well-drilled service means Publico gets a big thumbs up with locals and visitors alike. Pasta and pizza are the name of the game washed down with classy wines, cocktails or beers on tap. It ticks a lot of boxes for a lot of occasions.
What to order: Chicken Caesar salad or Publico salad, with seasonal greens, gonzola, candied orange, parma ham and roasted hazlenuts to start. Linguine vongole or tartufata pizza with black truffle, porcini and truffle oil for main. And hazelnut panna cotta or tiramisu to finish.
Where to find: Intercontinental Singapore Robertson Quay, 1 Nanson Road, 238909
Why go: Something of an institution in Singapore since opening in 2008 in this white stone chapel building in what was once the Tanglin Barracks. The beamed ceiling, modern stained glass windows and an alfresco bar (The Rabbit Hole) in a shady garden adds further appeal.
What to order: Signature roasted black truffle chicken alongside beet-cured salmon, wagyu carpaccio or barramundi and mussels.
Where to find it: 39C Harding Road,249541
Why go: Every foodie needs to tick the box of tasting chef Kirk Westaway’s splendid range of intense European flavours delivered with a creative twist and deft lightness of touch. The light-filled room spans the entire length of the ceiling, offering spectacular views across the city and bay.
What to order: Poached snapper with caviar and sweet onion or herb-crusted lamb at lunch. Roast langoustine, squab pigeon or John Dory for dinner. Washed down with great wines.
Where to find it: Swissotel the Stamford, 2 Stamford Road, 178882
Why go: Chilli crab is a definite must when you visit Singapore. A short ride to East Coast Park will lead you to a row of restaurants hawking the stuff. And while they’re all solid options, Jumbo Seafood stands out with its meaty crabs and sauce that’s the right amount of spicy, sour and sweet all in one bite. Plus, nothing beats alfresco by the sea with plates of fresh seafood on the table.
What to order: Mop up your chilli crab (market price) sauce with a plate of deep-fried mantou (Chinese steamed buns). The crabs are the main draw here but why limit yourself to just chilli? Try them with black pepper, salted egg yolk or steamed with Chinese wine. There’s also a host of other seafood dishes to stuff your face silly with.
Where to find: 01-07/08, East Coast Seafood Centre, 1206 East Coast Parkway, 449883