Singapore

Sessions

Our team goes undercover to suss out the latest and most talked about restaurants in town

Best quinoa bowls in Singapore

A convenient, all-in-one grain bowl is the trendy dine-in or takeaway option these days, hence the reason for the mind-boggling choices available. But we’re not interested in just any ordinary grain. We’re bowled over by one of the most underrated superfoods — the healthy and humble super grain — quinoa. Packed with fibre, vitamins, antioxidants and nutrients, this glutenfree South American staple is the more superior alternative to bulghur wheat, couscous and rice. We’ve inhaled copious bowls to bring you the best quinoa combinations in town.

DSTLLRY par Christophe Lerouy

Our team goes undercover to suss out the latest and most talked about restaurants in town

Pim Pam by FOC

Our team goes undercover to suss out the latest and most talked about restaurants in town

Best beef sliders in Singapore

The beauty of the cocktail hour lies not only in the pleasure of boozy libations, but also in the bar bites that are so easy to put away. Nothing beats sinking our teeth into a scrumptious beef slider while on a bar crawl. Originally defined as a thin patty of ground beef, smashed and cooked on a griddle with onions, then topped with pickles and American cheese before being sandwiched between buns, the common and looser definition of a slider these days refers more to mini burgers, with creative non-beef fillings to boot. Soft, pillowy (not soggy) buns cradling a mini juicy beef patty and a judicious amount of cheese, pickles and condiments hit the spot when we are craving something substantial and yet won’t sit like a tonne in the tummy.

FOO’D by Davide Oldani

Our team goes undercover to suss out the latest and most talked about restaurants in town

Best crème brûlées in Singapore

Delicate, yielding custard beneath a thin sheet of shatteringly crisp torched sugar topping… add to that the sweet scent of vanilla beans and toasty notes of burnt sugar crystals, and that just about sums up the definition of a sublime crème brûlée in our books. The origins of crème brûlée aren’t clear. Some reports point to Trinity College in Cambridge, England, as the birthplace of the dessert (known as burnt cream) and claims that it first came about after the college crest was burnt into sugar on top of a custard with a hot iron. Over in France, the first recorded recipes for the French version were discovered during the 17th century, while crema catalana, the Spanish variation, was found a century later. History aside, what’s important for the enjoyment of a classic crème brulée is that the texture of the custard must not bring to mind curdled eggs, the torched sugar topping not too thick that it takes effort to crack with the back of a spoon, and the ramekin should be wide and shallow (not narrow and deep) as a bigger surface area means more of that delicious caramelised topping to break into.

The Disgruntled Brasserie

Our team goes undercover to suss out the latest and most talked about restaurants in town

Best yam rings in Singapore

Like yu sheng, the yam ring is a uniquely Singapore dish. Its popularity has sealed its status as a tze char staple; the colourful ingredients and bountiful filling also ensure its repeat appearance on Chinese New Year menus.

Sessions

Best quinoa bowls in Singapore

DSTLLRY par Christophe Lerouy

Pim Pam by FOC

Best beef sliders in Singapore

FOO’D by Davide Oldani

Best crème brûlées in Singapore

The Disgruntled Brasserie

Best yam rings in Singapore

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