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Top 10 Places for Michelin Guide Singapore 2017

Top 10 places for Michelin Guide Singapore 2017

Latest Reviews for Michelin Guide Singapore 2017

Latest Reviews of food and restaurants for Michelin Guide Singapore 2017

Double-boiled Japanese geoduck, clam superior soup, broccoli, bamboo pith, beansprout and black medlar. .
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#Summerpavilion #ritzcarltonmilleniasingapore #soup #chinesesoup #chinesefood #chineserestaurant #cny2018 #cny #sgfood #sgfoodporn #igfood
#sglife #exploresingapore
#whati8today #heresmyfood #hungrygowhere #sgfooddiary #burpple

Lohei with abalone yusheng at #SummerPavilion @ritzcarltonmilleniasingapore .
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#RitzCarltonMilleniaSingapore #yusheng #lohei #cny #cny2018 #sgcny #fish #salad #whati8today #sgfood #sgfoodporn #igfood
#sglife #exploresingapore
#whati8today #heresmyfood #hungrygowhere #sgfooddiary #burpple

$5 ala carte per piece. Sometimes given complimentary.

This is a rather beautiful dish (apologies for the bad photo, this is a very dim restaurant) and the price is very reasonable for a Michelin starred place.

However, taste wise we were dissapointed. The oyster didn't taste extremely fresh, almost as if it had been shucked in advance. Furtheremore, while the smoked Tomato ice was good and went quite well with the oyster, the sheer ammount of it overpowers the oyster.

This is a pretty famous dish served at many Robuchon restaurants around the world and we've tried it a few times at various outlets. Its good but we find it slightly lackluster compared to other dishes, especially at the 3 star outlets. Its still a moist, well glazed center cut fillet but we'd recommend trying something else instead unless you really like cod
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#dinner #burpple

Its an European Contemporary Cuisine Fine Dining Restaurant which was awarded 1 Michelin ⭐️ in 2017! They have an affordable-priced 3 Course Lunch Menu for only $39++/pax on weekdays, how fantastic is that!! Each dish is the fusion of pure passion, uses fresh ingredients and the utmost in quality! Mine’s top row, and Hubby’s last row.
All I could says is, everything taste so fantastic and heavenly delicious, they truly deserve the Michelin!! Our complimentary starter was their unique, soft, fragrant homemade bread served on Coffee Beans! My Hokkaido Scallop is so fresh, smooth and just melts in your mouth! Chilean Seabass was Pan-seared crispy on the outside but super soft on the inside! It’s even more flavourful with the Mushroom Ragout and Yuzu Butter! His Crispy Tofu is such a simple dish but it taste so amazingly awesome! Tofu is fried with smooth and soft texture in the inside, topped with wild mushroom and black garlic. Together with Foie Gras Emulsion, it’s so heavenly yummy! His Boston Lobster is their Signature Main! It’s Angel Hair with Hijiki Seaweed and Broccoli. You need to try it yourself as this is truly one of the best Angel Hair with Boston Lobster! You can’t stop eating it! We end off the 3 course lunch with Lemon. Its a very refreshing and light dessert. It has Umeshu, lavender and Mint. We really enjoyed their lunch menu, it’s so good and we can’t wait to be back soon again to try their other dishes!
@almabyjuanamador #almabyjuanamador #alma #1michelinstar #1michelinstars

The rice crisps were so crunchy and yet not burnt that I really enjoyed chewing into them. It really does take skill to cook them to this level of doneness without burning them. What an evening we had! So much fun and we look forward to returning soon after the change in menus! Yes, Chef is changing the menu after CNY!

In November, Chef Kang told me he would be going to HK to source for ingredients and I knew he would be bringing these back for Chinese New Year. So definitely got to try his rendition of the lap mei fan. Can you hear the sizzling claypot?

Having the second time was just as good. Still the same smokey favour. I love mine with the pickled green chillies. So yummy.

Coming to Chef Kang’s for a meal is always a challenge for us. Why? Dilemma - all his carbs are so darn good that it’s often so hard to pick one over the other. So what did we do? Order three. The first was a firm fav of mine. Thai Tang Hoon noodles with prawns. Springy in texture, the hints of black pepper which hits you when you dig in just adds to the level of shiokness!

Chef Kang’s version of honey ginger chicken is amazing. Full of flavour, juicy inside and it’s all due to his wok hei. I snucked our during dinner to watch him cook this dish and it was so much lifting! He was literally tossing the pieces in the wok. The ginger bits in this course were the best I’ve had and we said it reminded us of vinegared pork trotters, only to find out that he had soaked the ginger in sweet vinegar for days just for this course. Utterly sublime.