aperitivo

Mid-autumn parade

It’s hard to keep track of the large array of mooncakes offered this season, so we pick the ones that will send you over the moon.

Best crab bee hoons in Singapore

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.

Four Seasons Chinese Restaurant

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

London Fat Duck

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

PerBacco

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

Osteria Art

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

Feast and revel

On-trend bar bites and tipples, opening hours till 1am, plus a ramped-up lineup – get ready to party the weekend away with this year’s Epicurean Market.

Slice of life

Spizza Mercato’s menu retains Spizza favourites Burratina, thin-crust pizzas, and handmade pastas, but will also excite with a new selection that includes Panini Sandwiches, Torta (a small, cheese-rich deep-dish pizza), and the Panzerotti, a mini pizza folded over into a puff.

Best quiches in Singapore

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 fillings that are almost soufflé-like. Lastly, no matter the toppings, they should all be cooked separately to render their full flavour before they get tossed into the mix.

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