{"id":53238,"date":"2019-12-02T07:23:24","date_gmt":"2019-12-01T23:23:24","guid":{"rendered":"http:\/\/rubbisheatrubbishgrow.com\/?p=53238"},"modified":"2019-11-29T07:43:09","modified_gmt":"2019-11-28T23:43:09","slug":"best-food-in-singapore-2019","status":"publish","type":"post","link":"https:\/\/rubbisheatrubbishgrow.com\/zh\/2019\/12\/02\/best-food-in-singapore-2019\/","title":{"rendered":"Best Food in Singapore 2019"},"content":{"rendered":"

\"\"Many Michelin-starred, world-famous chefs have opened restaurants on our shores this year but they didn’t make the cut. One of the trends spotted in this year’s Best Food in Singapore 2019<\/strong> list is that there are no trends although most restaurants focus on quality ingredients done in innovative methods.<\/p>\n

In alphabetical order, these are the Best 10 Restaurants 2019:<\/p>\n

\n
\n

Bakalaki Greek Taverna<\/a><\/strong>
\nTiong Bahru, 3 Seng Poh Road, Singapore 168891
\nTel: +65 6836 3688
\nM-Th 6pm-12am, F-Sun 12pm-2.30pm, 6pm-1am
\nfacebook<\/a><\/p>\n<\/address>\n

\"\"
Paidakia, Lamb Chops ($32.90)<\/figcaption><\/figure>\n

Probably the best Greek restaurant in Singapore. Recommended: Lamb Chops<\/strong> ($32.90), grilled octopus<\/strong> ($32.90), Moussaka<\/strong> ($25.90).<\/p>\n

Full review here<\/a>.<\/p>\n

\n
\n

Empress<\/a><\/strong>
\nAsian Civilisations Museum #01-03, 1 Empress Place, Singapore 179555
\nTel: +65 6776 0777
\nWeekdays 11.30am \u2013 3pm, 6pm \u2013 11pm
\nWeekends 11am \u2013 4pm, 6pm \u2013 11pm<\/p>\n<\/address>\n

\"\"
Triple roast platter ($28)<\/figcaption><\/figure>\n

Although Empress by the Prive Group, which serves modern Chinese\/Cantonese cuisine, is not a newish restaurant, word-of-mouth recommendations have reached us.<\/p>\n

Get the triple roast platter<\/strong> ($28) consisting of char siew, siew yok, and sticky-sweet pork ribs, 4 pieces each. They are probably one of the best Cantonese roasts in Singapore.<\/p>\n

The egg white fried rice, <\/strong>soaked in this egg white, seafoody, dried scallop sauce, topped with salty Sakura ebi and pungent salmon skin, is fantastic.<\/p>\n

Full review here.<\/a><\/p>\n

\n
\n

Forbidden Duck<\/a><\/strong>
\nMarina Bay Link Mall #02-02, 8A Marina Boulevard, Singapore 018984
\ntel: +65 6509 8767
\n11.30am \u2013 3pm, 6pm \u2013 10pm
\nfacebook<\/a><\/p>\n<\/address>\n

\"\"
Lobster and vermicelli with black truffle har mi XO ($88, 3-4 pax)<\/figcaption><\/figure>\n

The restaurant serves Cantonese cuisine (including dim sum in the afternoon) by\u00a0Demon Chef Alvin Leung<\/strong>. Leung is most famous for taking Chinese cuisine to the extreme at the three-Michelin-starred Bo Innovation in Hong Kong, where he serves edible condoms. But here, although there are some innovations, Forbidden Duck isn\u2019t as audacious.<\/p>\n

Recommendations include signature slow roasted duck<\/strong> ($88), lobster and vermicelli with black truffle har mi XO<\/strong> ($88, 3-4 pax), seafood rice in aromatic duck soup<\/strong> ($34, 3-4 pax).<\/p>\n

Full review here.<\/a><\/p>\n

\n
\n

The Gyu Bar<\/a><\/strong>
\n30 Stevens Road, #01-08, Singapore 257840
\nTel: +65 6732 0702
\nT \u2013 Sun: 12 \u2013 3pm, 6pm \u2013 11pm
\nfacebook<\/a><\/p>\n<\/address>\n

\"\"
Cuts of Wagyu<\/figcaption><\/figure>\n

The Gyu Bar is helmed by Executive Head Chef Yamasaki Kenichiro<\/strong> with 20 years of experience in French, Italian and Japanese cuisines. The restaurant specialises in wagyu yakiniku, serving premium Wa-OH beef imported chilled (not frozen) from Kumamoto prefecture on Kyushu island.<\/p>\n

Just like their sister restaurant, Sushi Kimura<\/a>, The Gyu Bar introduces an omakase menu<\/strong>; patrons can choose between 6-course lunch menu for $68++ or 10-course dinner for $138++.<\/p>\n

Full review here.<\/a><\/p>\n

\n
\n

Kitchen Kumars<\/a><\/strong>
\n37 Duxton Hill, Singapore 089615
\n5pm-12am, closed Sun & Mon
\nfacebook<\/a><\/p>\n<\/address>\n

\"\"
Chicken Biryani ($18)<\/figcaption><\/figure>\n

Kitchen Kumars at Duxton Hill started as a home bakery in 2018. Within a year, they manage to open a restaurant, thus named because it is started by Manoj Kumar, Dilip Kumar and Rishi Kumar.<\/p>\n

They focus on Indian food with western twists and cocktails with Indian twists.<\/p>\n

Recommended: chicken biryani<\/strong> ($18), lamb shank <\/strong>($28), Kumar\u2019s Love for Lassi<\/strong> ($14, Titos vodka, strawberry puree, fresh lime juice, homemade elderflower syrup and yoghurt).<\/p>\n

Full review here.<\/a><\/p>\n

\n
\n

Le Bon Funk<\/a><\/strong>
\n29 Club Street Singapore 069414
\nF 12pm \u2013 2pm, Tue-Sat 5.30pm-12am, closed Sun
\ntel: +65 6224 1490
\nfacebook<\/a><\/p>\n<\/address>\n

\"\"
chips, french onion dip, caviar ($35)<\/figcaption><\/figure>\n

The natural wines are curated by head sommelier Jos\u00e9e Yeomans, and the kitchen is helmed by chef-owner Keirin Buck who used to be at Burnt Ends<\/a>. They serve modern European food.<\/p>\n

Recommended: foie gras toast<\/strong> (2 pieces, $18), whole heritage chicken<\/strong> ($68), mussels and rutabaga broth<\/strong> ($28)<\/p>\n

Full review here<\/a>.<\/p>\n

\n
\n

Pixy Restaurant & Bar<\/a><\/strong>
\n16 Mohamed Sultan Road #01-01 Singapore 238965
\nt: +65 9171 7682
\nM \u2013 Sat 6pm-12am<\/p>\n<\/address>\n

\"\"
Wara Smoked Bonito<\/figcaption><\/figure>\n

Started in January 2017, Pixy is helmed by Japanese chefs who have mastered French cuisine with Japanese ingredients. Chef Tomine Nobuaki<\/strong> (aka Nobu) joined the restaurant early this year. Seasonal five-course omakase is priced at $100, seven-course at $120.<\/span><\/p>\n

Full review here<\/a>.<\/p>\n

\n
\n

Restaurant Ibid<\/a><\/strong>
\n18 North Canal Road Singapore 048830
\nTel: +65 9151 8698
\n6.30pm \u2013 10.30pm (last order at 9 pm), Closed on Sun
\nfacebook<\/a><\/p>\n<\/address>\n

\"\"
72 hours beef short rib<\/figcaption><\/figure>\n

One year on, the inaugural Asia\u2019s MasterChef, lawyer-turned-chef Woo Wai Leong\u2019s restaurant, Restaurant Ibid at Boat Quay is going from strength to strength. The cuisine is modern Chinese or contemporary Chinese. The restaurant\u2019s name, \u201cIbid,\u201d which means \u201cfrom the same source\u201d is fitting as the ingredients come from the same Chinese source and he transforms them in unexpected ways.<\/p>\n

For dinner, patrons are given the option of a 6-course ($98++) or 9-course meal ($138++).<\/p>\n

Full review here<\/a>.<\/p>\n

\n
\n

Tonito Latin American Kitchen<\/a><\/strong>
\nJewel Changi Airport, 78 Airport Boulevard #02-248, Singapore 819666
\ntel: +65 6904 3975
\n10am-3pm, 5pm \u2013 9pm, open daily
\nfacebook<\/a><\/p>\n<\/address>\n

\"\"
Peruvian pan con chicharron ($22)<\/figcaption><\/figure>\n

Tonito is managed by the same people at Ola Cocina<\/a> and Tono Cevicheria<\/a>, which are both reviewed highly by us. Peruvian Chef Daniel Chavez, protege of 3 Michelin-starred deceased Santi Santamaria, overlooks the restaurant but when we were there, chef Kelvin Khok held the fort.<\/p>\n

Different from the atas Ola and Tono, the food here is affordable and casual, with a selection from Mexican \u201cTacos and Quesadillas\u201d, Peruvian \u201cAnticuchos\u201d (skewers), Latin American sandwiches like Argentinian \u201cChoripanes\u201d and Venezuelan \u201d Pepitos.\u201d<\/p>\n

Full review here<\/a>.<\/p>\n

\n
\n

Yun Nans<\/strong>
\nJewel Changi Airport #02-217, 78 Airport Boulevard Singapore 819666
\nTel: +65 6908 3677
\n10am \u2013 10pm daily
\nfacebook<\/a><\/p>\n<\/address>\n

\"\"
Steamed Red Grouper with Green Peppercorns ($48.80++)<\/figcaption><\/figure>\n

Yun Nans, having opened over 150 outlets, is in an entirely different league. Compared to Cantonese cuisine, the Yunnanese flavours are spicier, more robust, and ultimately wholesome and invigorating.<\/p>\n

Second outlet is opened at Westgate.<\/p>\n

Full review here.<\/a><\/p>\n

\n

To recap, in alphabetical order, these are the 10 best restaurants in Singapore 2019:<\/p>\n

–Bakalaki Greek Taverna<\/a> (Greek, Tiong Bahru)<\/p>\n

–Empress by Prive<\/a> (Modern Cantonese, Asian Civilisations Museum, Boat Quay)<\/p>\n

–Forbidden Duck<\/a> (Modern Cantonese, MBFC, Marina Bay Link Mall)<\/p>\n

–The Gyu Bar<\/a> (Japanese BBQ, Stevens Road)<\/p>\n

–Kitchen Kumars<\/a> (Modern Indian, Duxton)<\/p>\n

–Le Bon Funk<\/a> (Modern European, Club Street)<\/p>\n

–Pixy Restaurant & Bar<\/a> (French-Japanese, Mohamed Sultan)<\/p>\n

–Restaurant Ibid<\/a> (Nanyang cuisine, Boat Quay)<\/p>\n

–Tonito Latin American Kitchen<\/a> (South American cuisine, Jewel Changi)<\/p>\n

–Yun Nans<\/a> (Yunnanese, Jewel Changi and Westgate Jurong)<\/p>\n

\n

Written by Dr. A. Nathanael Ho.<\/a> Additional reporting by Vanessa Khong<\/a>, Paul Ng<\/a>, and Cheang Shwu Peng<\/a>.<\/p>","protected":false},"excerpt":{"rendered":"

These are the 10 best restaurants in Singapore in 2019. 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