Singapore: Flavors of the Month
With its constant flurry of new chefs, new restaurants, and new menus, Singapore’s dining scene can be as perplexing as it is exciting. For those who don’t have time to keep up, here are eight of the city-state’s top dishes to aim for today.
- Steamed clams in dried fig broth spiked with house-made kimchi and sake at Morsels (35 Mayo St.; 65/ 6396-6302).
- Avocado cannelloni stuffed with chorizo-flecked obsiblue prawn tartare at Jaan (70/F, Swissotel The Stamford, 2 Stamford Rd.; 65/6338- 8585).
- Berkshire pork belly with onsen egg, sautéed mushrooms, and potato foam at Keystone (11 Stanley St.; 65/6221-0046).
- Negitoro tartare crowned with a tongue of sea urchin and black roe at the Flying Squirrel (92 Amoy St.; 65/6226-2203).
- Carpaccio of Hokkaido scallops topped with ikura roe in yuzu-scented miso at East 8 (10 Coleman St.; 65/ 6338-8289).
- Chicken-and-seafood paella at Binomio (20 Craig Rd.; 65/ 6557-0547).
- Oven-roasted bone marrow with sea-salt flakes and parsley at the Market Grill (208 Telok Ayer St.; 65/6221-3323).
- Grilled Canadian lobster with fries at Keong Saik Snacks (49 Keong Saik Rd.; 65/6221-8338).
–Evelyn Chen
Originally appeared in the June/July 2013 print issue of DestinAsian magazine (“Radar: Singapore: Flavors of the Month”)
