Top 10 Best Restaurants in Singapore

We did all the groundwork to source out 10 best gourmet chicken burgers in our Little Red Dot.

For a commoner’s dish that dates back to the early Edo period, from the Okoyama Prefecture, today’s abundant versions of bara chirashi are still humble and satisfying affairs. Loosely translated as ‘bara’, chopped fish scattered randomly over rice, this colourful bowl of goodness is the ideal comfort food for those hankering for a one-stop sashimi meal. While the assortment of raw fish varies from house to house, the ocean delights should be perfectly cubed, marinated and sitting atop a bed of vinegared short grain sushi rice, garnished with freshly grated wasabi, tobiko and tamago. Douzo meshiagare.

Mussels are the national dish of Belgium and absolutely essential on the table when celebrating the country’s Independence Day, which falls on 21 July. The traditional preparation method is à la marinière, which consists of white wine, shallots, parsley and butter, but the Belgians have added a twist by replacing white wine with their famous Belgian beer. Two other classic versions include à la crème where the stock is thickened with flour and generous proportions of heavy cream, and a vegetable stock with bits of celery, leek and onions seeping into the shells. These bivalves are best paired with a refreshing witbier, but feel free to try a ripe Chardonnay for mussels in red sauce, dry Riesling when they are steamed with white wine and garlic, or a semi-sweet Gewürztraminer when cooked in curry.

Pla neung manao, otherwise known as steamed fish with lime, is a must-have on the dining table at any Thai restaurant. Immersed in a sapid and potent sauce of chilli, lemongrass, lime slices, coriander, and garlic cloves, the fish (typically tilapia, sea bass, grouper or snapper) is scaled, scored and heated, then served over a portable furnace in a fish shaped dish. Its flesh should flake off the bones and melt in your mouth, and be accompanied by the spicy and tangy citrus flavours of the sauce.

Brioche has its origins in France, where a good amount of rich, golden butter gives it a distinct fragrance and cake-like quality. It is typically washed with egg for a glossy appearance and baked in a classic shape of a fluted bottom with a protruding top in a brioche pan, though there are other variations like braids, rings and mini buns. The soft, flaky texture makes it perfect for bread and butter pudding or French toast. Whether sweet, savoury or plain, here’s where to get the best of this delicious bread.

Drink to the New Year with this carbonated gin-based highball. The gin fizz, which originated in America, is the most well-known tipple from the fizz family and can be likened to a sparkling sour courtesy of its fresh, citrusy notes. Its popularity peaked in the late 19th and early 20th century, and gave rise to variations such as New Orleans’ Ramos gin fizz, named after its creator, and the sloe gin fizz, which uses the deep red spirit flavoured with blackthorn plums.

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 your plate. Few things can beat the tactile satisfaction of pulling off chunks of tender, succulent meat off the wooden sticks. For this column, we tried the entire range of kushiyaki, from the commonly sighted yakitori to more premium varieties like grilled foie gras, and round up 10 establishments that make the cut.

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 ingredients, timely delivery and appropriate packaging to prevent spillage make eating on-the-go easy and convenient. We found 10 that made the cut.

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 male crabs generally have flakier flesh and meatier claws, while female crabs are prized for their denser meat and orange orbs of creamy roe. If you are ordering this dish as part of a larger meal, allocate at least 1kg worth of crab for three people.