Top 10 Best Restaurants in Singapore
epicure's pick of the best food and drinks from the best restaurants to eat in Singapore. We have a wide selection of categories. Let’s check it out!
02 Dec 2015
Strawberry shortcakes have gone through quite an evolution over the years: once distinctly characterised by its mix of shortbread, cream, and strawberries, sponge variations with whipped cream toppings have grown common. Often lighter and airier than their denser fruit cake cousins, strawberry shortcakes perfectly capture the holiday mood with their cheery colours. Here are our top 10 to add...
31 Oct 2015
One of the most iconic dishes in Indian cuisine, butter chicken – or murgh makhni in Hindi – is said to have originated in the 1950s at the Moti Mahal restaurant in Old Delhi. Its simple, highly adaptable make-up of tandoor-cooked chicken in a rich, tangy tomato cream sauce makes it a popular mainstay in Indian restaurants from Tokyo to Turin. The epicure team got its fill of myriad variations...
02 Oct 2015
You may think of kushiyaki as simple skewered meats and vegetables, but their unpretentious presentation belies the precision that go into grilling them. A kushiyaki done well should yield a woody or smoky aroma, and ingredients that explode with flavour. There’s a certain charm in the partaking of kushiyaki – your senses heighten the moment the skewers are served right off the grill and onto...
01 Sep 2015
Want to grab lunch but can’t leave the office because you’re running a deadline or simply can’t take the midday heat? Unlike the past when grimy fast food and pizzas were the only delivery options available, there’s now a slew of restaurants and specialised services that delivers a diverse range of cuisines right to your meeting room. Taste isn’t the only consideration here. Freshness of...
04 Aug 2015
It’s a delicate balance – ensuring thick rice noodles remain springy in a sweet, milky broth that doesn’t overwhelm with its hints of ginger, pepper or the smoky goodness of the claypot it’s cooked in. There’s also a dry version (this list features both), where thinner rice noodles are tossed in a hot wok before stewing in a broth until every strand is permeated with similar sweetness. The...
01 Jul 2015
When it comes to this savoury tart, there’s no concession for store-bought dough. Crusts (often a pâte brisée or flaky pie dough) should be handmade and preferably blind-baked to stay crisp enough to contain the slightly quivering custard within. Yet, its buttery richness should crumble and melt in your mouth. This is not the time for calorie-counting either – full-fat dairy makes for eggy...
01 Jun 2015
Authentic Mexican tacos never come in crispy corn shells (that’s a sure sign of a butchered Tex-Mex variant). They’re always soft – made from corn or wheat flour – and piled high with seasoned meats, piquant salsa and flavour builders like onions and coriander. No wonder this street food is fast coming back into vogue.
05 May 2015
The mille-feuille has many names: vanilla slice, Napoleon or custard pastry. Its exact origins are a little hazy, but its form is almost always standard, comprising three layers of puff pastry (pâte feuilletée) alternating with two layers of pastry cream (crème pâtissière).
27 Mar 2015
The Spaniard’s rendition of the French croquette, these fried poppers are a staple on tapas menus. Eat them hot – crisp breadcrumbed exteriors give way to molten centres of velvety smooth béchamel, the perfect foil to chunks of salty jamón, earthy setas and rich seafood. We’ve rounded up our top picks of the addictive starchy morsels.
06 Mar 2015
Local bartenders are injecting cheeky touches into this tomato-based classic. Here’s where to sip on the best of these novel tipples.