Singapore food influencers' top choices for 2016
When it comes to choosing where to eat, these are some of the more trusted go-to guys.
Eight local food influencers give their must-try places for 2016.
Who: Maureen Ow of MissTamChiak.com
Recommends: National Kitchen by Violet Oon (#02-01, National Gallery Singapore, Tel: 9834-9935)
"The menu features authentic Nonya cuisine, Singapore dishes from Violet's growing up years and her 50-year-old recipe collection. I was really intrigued by their memory walls because every picture on those walls reflects Singaporeans' life in food."
Who: Jasper Aston Lim of Six-and-Seven.com
Recommends: Beef Tasting Platter at Ash & Elm (InterContinental Singapore, Tel: 6825-1008) "On the platter is the seldom seen Bavette d'Aloyau. Although slightly more fibrous and chewy, this less common cut is stunningly rich and full of that glorious meaty flavour."
Who: Cheryl Ng of Ms-skinnyfat.com
Recommends: Maggie Joan's (110, Amoy Street, Tel: 6221-5564)
"MJ is the epitome of underground hipness, with its hidden back street alley location at Amoy Street.
Try the mod-Mediterranean small plates such as roasted artichokes, egg dukkah, fork tender Iberico belly with prunes and that amazing orange burnt cake. Enjoy them first. You can thank me later."
Who: Sylvester Ng, editor of The Peak Selections: Gourmet and Travel
Recommends: Krapao Thai basil minced pork bee tai mak at Wild Rocket (10A, Upper Wilkie Road, Tel: 6339-9448)
"It's a common Thai dish but chef Willin Low gives it a modern, Singaporean twist. He replaces the sunny side up with an onsen egg and the rice with bee tai mak. The runny egg yolk serves as a creamy sauce and flavours the silver needle noodles to perfection."
Who: Tan Min Yan, associate lifestyle editor of Her World
Recommends: Buta Kakuni at Kakure (29, Scotts Road, Tel: 6733-5251)
"The pork is sweet and firm, the layer of fat a melt-in-your-mouth dream, while a dab of mustard on the side helps cut through the richness of the dish and adds a hint of heat. We've got to thank the Japanese for elevating something so simple to such a sublime dish.
Who: Shawn Loh of Secretlifeoffatbacks.com
Recommends: Salmon dishes at Mad About Sucre (27, Teo Hong Road, Tel: 6221-3969)
"Best known for their impeccable service and outstanding cakes, their tea room savouries deserve equal and immediate attention. Both the hot and cold smoked salmon dishes here - prepared using provincial French-style classical techniques - have revolutionised my perception of how smoked salmon could taste."
Who: Mia Chenyze, consumer and lifestyle writer, Simply Her
Recommends: Pan-fried sea bass at Paper Crane (96, Waterloo Street, Tel: 6837-0836)
"The sea bass is expertly cooked till the skin is crisp, and the flesh flaky and moist. It may sound homespun but there's a lot of 'heart' in it, and there's no mistaking the chef's flawless execution either."
Who: Kelvin Liao, half of Therantingpanda.com
Recommends: Montagne de Neige at Mad About Sucre (27, Teo Hong Road, Tel: 6221-3969)
"It's made of chestnut, premium white chocolate from Brazil, infused with rum and embellished with meringue. I love this even though I'm not a chestnut lover... I'm very picky about my desserts this year and nothing wows me as much as the ones here."