Local finesse

Since 1933, Clifford Pier had been one of the first meeting points for immigrants and traders. The same site within Fullerton Bay Hotel Singapore is now an all-day restaurant, The Clifford Pier. Helmed by local chef Ken Zheng—whose grandfather was a hawker at Clifford Pier back in the day—and overseen by Italian executive chef of Fullerton Bay Hotel Singapore Sandro Falbo, the menu tethers between local favourites such as mutton soup ($15) and fusion creations such as chilled uni glass noodles ($28), with raw sea urchin, caviar, salted egg yolk and salmon roe tossed in a truffle and lime sauce.

Excerpt from the June 2014 issue of epicure.