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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

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Executive Chef Manjunath Mural has created several festive offerings that capture the spirit of a Christmas with Indian inspirations, including the Whole Tandoori Turkey Stuffed with Morel Briyani ($136), the Whole Tandoori Capon with Morel Briyani ($68), the Kashmiri Wazwan Slow-Roasted and Smoked Baby Leg of Lamb ($126), and Christmas Hampers ($248).
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Chef Manjunath has also designed a 5-course Christmas Celebration Feast ($79++) that includes dishes such as the Tandoori Turkey Kebab and the Stuffed Turkey Roulade. Otherwise, their 6-course degustation menu features several dishes inspired by local flavours, such as the Lemon Chili Lobster in Kerala Moily Sauce and Laksa Chicken Kebab.
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[Invited Tasting] q#michelinstar #michelinguide #michelinsg #sgfoodblogger #burpple #hungrygowhere #sgfood #foodsg #eatoutsg #instafood_sg #cafesg #cafehoppingsg #sgfoodies #singaporeinsiders #fujixt2 #sgfoodie #exploresingapore #sgfoodporn #whati8today #8dayseat #yummy #openricesg #exploresg #sginstagram #visitsingapore #sgeats #indianfood #sgindian #songofindia #christmasfood

🔸
Executive Chef Manjunath Mural has created several festive offerings that capture the spirit of a Christmas with Indian inspirations, including the Whole Tandoori Turkey Stuffed with Morel Briyani ($136), the Whole Tandoori Capon with Morel Briyani ($68), the Kashmiri Wazwan Slow-Roasted and Smoked Baby Leg of Lamb ($126), and Christmas Hampers ($248).
🔸
Chef Manjunath has also designed a 5-course Christmas Celebration Feast ($79++) that includes dishes such as the Tandoori Turkey Kebab and the Stuffed Turkey Roulade. Otherwise, their 6-course degustation menu features several dishes inspired by local flavours, such as the Lemon Chili Lobster in Kerala Moily Sauce and Laksa Chicken Kebab.
🔸
[Invited Tasting] q#michelinstar #michelinguide #michelinsg #sgfoodblogger #burpple #hungrygowhere #sgfood #foodsg #eatoutsg #instafood_sg #cafesg #cafehoppingsg #sgfoodies #singaporeinsiders #fujixt2 #sgfoodie #exploresingapore #sgfoodporn #whati8today #8dayseat #yummy #openricesg #exploresg #sginstagram #visitsingapore #sgeats #indianfood #sgindian #songofindia #christmasfood

By Chef @chelegalleryvask during the recent four hands with Chef @aitortxuchef. We couldn’t believe it when we were told they were tuna cheeks. Tasted just like beef, if not even better. *
Cooked in beef jus with kalingag bark (cinnamon) and served on a bed of African cereal with Jamon Iberico (Iberian ham). We were told to take a sniff of the cinnamon from Mindanao only after we had finished our dish. Very aromatic!
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This was my favourite dish of the collaboration. The tuna cheeks were so tender and the taste sublime 😋.
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#hgfoodie_sg #hgfoodie_iggys #iggys #galleryvaskxiggys #galleryvask #sgfood #sgfoodie #sgfoodies #sgeats #singapore #burpple #food #eat #whati8 #foodies #igfood #igfoodie #igfoodies #instafood #foodstagram #yummy #delicious

“Why the long wait to dine here?”
“Why only so few tables?”
The answers were apparent once I realised Chef Kang cooks every single dish himself - a fact I only learned of recently.
Our second meal at his One Michelin Star restaurant, booked more than a month ago right after we dined there the first time, had us trying a different signature soup. It was the very peppery chicken soup with pig organs that we sipped on and sweated over (do note - unlike the fish one, this has to be pre-ordered).
Apart from the crispy deepfried pork belly and dessert of coconut jelly with ice-cream, which we repeated from our maiden visit, all the other dishes were new for us. The stirfried “green dragon” vegetable and sizzling venison (deer meat) in garlic and black bean sauce were very good but it was the two noodle dishes that wow-ed me.
I found the Thai-style glass noodles with prawns extremely aromatic as it’s chockfull of herbs and spices. Chef Kang told us he uses a brand of glass noodles from Thailand that’s made from real mung bean. So you don’t experience any bloating sensation after eating it. As for the “hor fun”, it’s the insane “wok hei” that makes the dish unforgettable. I swear you can literally smell the seductive smoky fragrance the moment the waitress starts mixing up the rice noodles and gooey, eggy sauce for serving.
What we enjoyed a lot apart from the food were the little conversations. In between cooking, Chef Kang would pop by to check on us, and to see if the food was to our liking (we could only nod vigorously and try to answer with our mouths full). He speaks mostly Cantonese so I had to rely on my friends to translate but he’s really friendly, knowledgeable and happy to share. So don’t hesitate to ask him anything when you visit.

Chef Kang is truly amazing in his wok skills and his soups are out of this world. Truly worthy of his Michelin star

I grew up eating this silky Hor Fun dish but as time went by, less and less chefs make a decent one. Chef Kang’s surpassed all expectations. He’s the best in Singapore for this. Look no further. What makes a good Wah Tan Hor? First the rice noodles must be wok fried till they emit smokiness or what we call wok hei. Then a silky sauce made from eggs and cooked with all kinds of goodies (here mostly seafood like scallops and prawns) is poured over the wok fried noodles. Give your dish a good stir so that the sauce and noodles become one and dig in with some green pickled chillies. So good and so sublime. Happy days!

This sizzling claypot of Thai Tung Fun was amazing! The shrimps which were crunchy and fresh played a supporting role to the star of the show which was the Tung Fun. Crunchy and so full of umami, the glass noodles were to die for. Chef Kang specially brings these noodles in from Thailand where he says it’s the best as they are made from pure mung beans. No added starch or flour unlike the ones we get locally which are from China. One bite and you can tell the world of difference.

Chef Kang’s version is so good with pork lard and the large dried prawns that he sources from Hong Kong. Every dish that comes out from his kitchen is stellar in terms of wok hei and kungfu. No surprises as Chef Kang cooks every single dish himself. Experience certainly counts! He’s amazing, between the courses, he came out to chat with us. He’s a treasure trove of knowledge and you can feel his passion for his food from our conversations.

This was so well executed and balanced in flavours. Initially I was worried that the kids may not like the taste of the black bean sauce but it came out so nicely done that it didn’t bother them at all. The venison was so tender and full of wok hei

The organs were cooked just right and not at all rubbery. Really yummy and I truly enjoyed it as I do love a strong pepper soup and pig stomach.