Much gratitude to establishments for your invites and gifts. Sorry, we reject 90% of tastings as we prefer to explore on our own. Sorry, PRs, if we have written a negative review and made it hard for you to answer to your boss. Sorry, we reject all presents and prefer them to be donated to charities. Please forgive our principles.
Thanks to my dear old friends, Chiobu, Huccalily, Ms Atas, BFF Paul, and The Ex, who have been eating with me for years through fat and thin. And welcome a new one, William, who hasn’t gotten his own tag yet. To quote Celine Dion, “I am everything I am because you love me.” Thank you for loving an unworthy and undeserving curmudgeon as me. I solemnly swear to be as surly as I am for 2015.
A note on this list: these are restaurants we tried this year; not all restaurants are opened this year. We ate at more than 350 eateries, so the nominees are already winners.
Best Restaurants in Singapore 2014
(These 10 restaurants will not be repeated in the sub-categories below. They are already the best.)
Autodidactic 29 year-old Han Li Guang serves molecular mod sin cuisine, combining Western cooking methods with Singapore hawker food. The photo shows a Singapore chilli crab on a beach, with chilli crab ice cream and sands of mantou.
A restobar. Catalan Chef Carlos Montobbio, 26, who has worked 3 years at one Michelin-starred Cinc Sentits (Barcelona) and half a year with the Roca brothers, comes up with Catalan tapas with Asian influence. Bartender Tom Hogen concocts wicked cocktails.
#8. Gyoza Ya
The most affordable restaurant on this top 10 list. No big names helming the kitchen, just latest Japanese technology to make precise gyoza and jyajya men. We’ve already been back 3 times.
So expensive you may want to wait till you strike that 6 million dollars toto. 29 year-old Austrian Chef Lorenz-Maria Griesser has a wealth of experience at Michelin-starred restaurants in Germany. Zott’s serves Alpine cuisine.
FOC (meaning “fire” in Catalan) is a collaboration between Michelin-starred Chef Nandu Jubany; Chef Jordi Noguera formerly from FoodBar Dada; and award-winning mixologist Dario Knox previously from Catalunya. Serves Catalan small plates.
Oldie but goodie. There is a reason why the Japanese restaurant is packed daily.
The ingredients are personally selected by Chef-owner Nobukawa Yoshiyuki to ensure best quality. Both Chef Nobukawa and sake sommelier-cum-manager Nobuhiko Sano worked at fine-dining Mikuni for 10 years before opening this izakaya.
#3. Saveur Art
Following the success of Saveur and Concetto by Saveur, the group has gone fine dining. Former sous chef of Jaan, Chef Tyler Lai now helms the kitchen, presenting innovative and affordable modern French food.
#2. Shisen Hanten
Culinary skills passed down for three generations of chefs cooking Szechuan food: the late Chen Kenmin, Iron Chef Chen Kenichi, and Chen Kentaro. I have never eaten spicy food like this before. The spiciness is just part of the complex and evolving tastes of the food.
#1. Tong Le Private Dining
Nowhere in Singapore can you find a restaurant quite like Tong Le. Some restaurants have a view, but mediocre food. Some restaurants have great food and service, but no ambience. Tong Le has everything.
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Written by A. Nathanael Ho.
Categories: 1. Cuisine