The bar nosh staple of the Brits is tricky to get right, requiring a flavourful yet crisp batter, well-cooked fish and thick-cut chips, all without being too greasy. Here’s the pick of the lot.
Though rooted in Portugese and British history, the egg custard pastry has won Chinese hearts to become a mainstay of dim sum menus. Here’s the best of the bunch.
The criterion for the modern version of Italy’s Neapolitan pie—fresh and generous toppings, warm, gooey cheese, and a crispy cornicione, or pizza lip. Here’s our pick of who fits the canon.
This ubiquitous spiced soup transcends cultural differences. Here are our favourites.
The deep fried pork cutlet, a century-old interpretation of schnitzel, has evolved to become one of Japan’s best-loved treats. Our verdict on who does it best in Singapore.
The litmus test of this traditional French pastry: a meringue like texture and slight chewy centre. Here’s who made the shortlist.
Perhaps no other dish demands more finesse from a dim sum chef than the steamed soup dumpling where the thickness of the skin and richness of the stock come into play.
This timeless concoction has undergone various flavour incarnations over the years (although the original recipe remains our favourite). Here are the establishments that do it best.
Rich, thick and creamy or light, fluffy and spongy? Japanese, French or New York? Here are our top picks of this dessert favourite.
Seeking the crème de la crème of the classic bisque de homard is no easy task, as this French soup proves elusive in cosmopolitan Singapore. Here are our faves.
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