SG Restaurant Hitlist

A tiny terrarium of textures, topped with gold dust. Ethereal flakes of lemon snow, frozen basil dewdrops and summery strawberry compote make a refreshing trio that's terrifically light. The smooth, sweet milk curd at the bottom lends the other components some much needed body - grounding them before they dissipate and giving every spoonful a lingering silken finish.

On its own, the unctuous creamy-pink trout is tempered and very mild. Only in texture does it shine - collapsing like butter at the tip of the tongue. When paired with the glistening orbs of umami-packed roe, does it then become outstanding, with all the ocean freshness finally condensing and solidifying in each forkful. A pale orange purée keeps any overpowering saltiness at bay

A bright, clean-cut combination of soft poached chicken breast and unexpectedly bold rice paper-thin carrot slices, resting atop sweet kernels of chewy corn. Swipes of puréed carrot round off the textures in this trifecta, alongside a welcome salty snap from glassy shards of crackly chicken skin.