![\"Pasta](\"https:\/\/www.wtravelmagazine.com\/wp-content\/uploads\/2020\/06\/30.72.1a-Pasta-Bar.jpg\")
Pasta Bar<\/p><\/div>\n
![\"Pasta](\"https:\/\/www.wtravelmagazine.com\/wp-content\/uploads\/2020\/06\/30.72.1b-Pasta-Bar-Pumpkin-tortelli-fresh-pasta-pumpkin-filling.jpg\")
Pasta Bar – Pumpkin tortelli, fresh pasta, pumpkin filling<\/p><\/div>\n
Pasta Bar is an intimate alcove that embodies Italy\u2019s rich culinary history and pays homage to the country\u2019s quintessential diet staple. The restaurant, which is anchored around an animated open kitchen and bar, offers up a selection of 11 different handmade pasta dishes, each prepared in a unique way to create distinctive variations in bite, shape and consistency. Highlights include the Mama\u2019s Baked Pasta al Forno with smoked mozzarella, eggplant and prosciutto, and a melt-in-the-mouth Tortelli with pumpkin and sage.<\/p>\n
<\/i> pastabar.sg<\/em><\/a><\/p>\n <\/i> 55 KeongSaik Road, #01-05, Singapore 089158<\/em><\/p>\n Candlenut Malcolm Lee Head Chef and owner<\/p><\/div>\n Candlenut – Beef Rendang<\/p><\/div>\n Malcolm Lee, head chef and owner of Candlenut, specialises in Peranakan heritage cuisine with a modern approach. As the world\u2019s first Michelin-starred Peranakan restaurant, Candlenut seeks to serve Lee\u2019s heritage through a menu of refined tastes and techniques. The restaurant\u2019s signature blue swimmer crab curry with turmeric, galangal and kaffir lime leaf is deliciously rich and aromatic, while the beef rib rendang, a dry caramelised curry, is always a customer favourite.<\/p>\n <\/i> comodempsey.sg\/restaurant\/candlenut<\/a><\/p>\n <\/i> 17A Dempsey Road, Singapore 249676<\/em><\/p>\n Burnt Ends – Dave Pynt, owner, Chef<\/p><\/div>\n Burnt Ends – Smoked Pigeon<\/p><\/div>\n Opened in 2013 by Perth-born chef David Pynt and businessman LohLik Peng, Burnt Ends has established itself as one of Singapore\u2019s most exciting places to dine. The modern barbecue restaurant is currently ranked #5 on the San Pellegrino Asia\u2019s 50 Best Restaurants List and was awarded a Michelin star in 2018. Although the restaurant is prized for its quality cuts of meat, like the 75 day dry-agedWagyu,it also serves seafood and has a small menu of sides which includes smoked quail eggs with caviar, and leek with hazelnuts and brown butter.<\/p>\n <\/i> burntends.com.sg<\/em><\/a><\/p>\n <\/i> 20 Teck Lim Road, Singapore 088391<\/em><\/p>\n Labyrinth – Chef Han (by Bing Blokbergen-Leow at Gastro-Sense)<\/p><\/div>\n Labyrinth – Grandma’s Fish Maw (by Bing Blokbergen-Leow at Gastro-Sense)<\/p><\/div>\n Helmed by chef Han Li Guang, Labyrinth is one Michelin-starred restaurant that showcases local Singaporean flavours and culture. The menu utilises 80% local produce, including homegrown meats and seafood, as well as vegetables and artisanal products from a roster of carefully sourced suppliers. Highlights include the braised baby abalone, which features an 80-year-old recipe for oyster sauce, and Grandma\u2019s Fish Maw Soup, a mainstay of the chef\u2019s weekly family dinner growing up.<\/p>\n <\/i> labyrinth.com.sg<\/em><\/a><\/p>\n <\/i> Esplanade Mall, 8 Raffles Avenue,\u00a0#02-23, Singapore 039802<\/em><\/p>\n Blue Label Pizza<\/p><\/div>\n Blue Label Pizza – Making The Original Famous 5<\/p><\/div>\n With two locations in Singapore, Blue Label Pizza & Wine offers a modern take on the neighbourhood pizzeria. Alongside their acclaimed stone-fired pizza you\u2019ll find a concise menu of salads and snacks, as well as a \u201870s and \u201880s rock playlist that has quickly become a hallmark of the Blue Label experience. Must try pizzas include Wish I Was A Baller (sliced steak, French\u2019s mustard b\u00e9chamel, roasted onions, mushrooms and provolone cheese), J-Dog (pork sausage, bacon, pepperoni, jalape\u00f1o and red sauce), Black Magic (green asparagus, black truffle cream, Iberian ham and manchego cheese) and The Original Famous pizza (five cheese blend, tomato and fresh basil).<\/p>\n <\/i> bluelabelpizza.com<\/em><\/a><\/p>\n <\/i> 28 Ann Siang Road, Basement 1, Singapore 069708 and 333A Orchard Road, #03-02 Mandarin Gallery, Singapore 238897<\/em><\/p>\n Fat Prince<\/p><\/div>\n Fat Prince – Spring Pea Falafel<\/p><\/div>\n A vibrant modern Middle Eastern restaurant, Fat Prince was inspired by the streets and stories of today\u2019s nomad. Using only the freshest regional ingredients and spices sourced directly from the Middle East, you can expect dishes such as brussels sprouts fattoush(served with cured pork belly, baby gem, sumac, tomato and pita pangrattato), pit-roasted lamb (served with zhoug, olive, dukkah, rocket and fried garlic), and crispy seabass (served with a zesty cured lemon mayo, cabbage and chili). The Fat Prince\u2019s \u201ckoktail\u201d programme is also a major drawcard, showcasing artisanal, innovative drinks that incorporate Middle Eastern flavours.<\/p>\n <\/i> fatprincesg.com<\/em><\/a><\/p>\n <\/i> 48 Peck Seah, #01-01, Singapore 079317 <\/em><\/p>\n WAKANUI Grill<\/p><\/div>\n Famed for its charcoal-grilled New Zealand meats, WAKANUI Grill started its success story in Tokyo where it single-handedly changed the steak scene. Since opening its doors in Singapore, the restaurant has become a firm favourite among meat-eaters. Hero dishes include the New Zealand Ocean Beef and WAKANUI Spring Lamb, which are grilled over Japan-sourced Binchotan charcoal in the centrally placed, open kitchen. The restaurant also showcases a selection of New Zealand seafood such as Ora King salmon, New Zealand-sourced sashimi-quality fresh fish and green lip mussels.<\/p>\n <\/i> wakanui.sg<\/em><\/a><\/p>\n <\/i> 5 Straits View, Marina One The Heart West Tower, #04-02, Singapore 018935<\/em><\/p>\n Luke’s Oyster Bar and Chop House – Veal Chop<\/p><\/div>\n Inspired by the timeless and sophisticated seafood houses of America’s Atlantic Coast, Luke’s Oyster Bar and Chop House is known for its selection of oysters, seafood, prime steaks and chops. The Travis Masiero owned joint has two locations across Singapore and has singlehandedly defined the quality dining experience. If you\u2019re in the mood for meat, try the bone-in tenderloin au poivre or the milk-fed Dutch veal chop with anchovy marmite butter. However, the real highlight is a tray of Luke\u2019s oysters, which are sourced from chef Masiero\u2019s hometown of Boston – one of the finest sources of fresh oysters in the world.<\/p>\n <\/i> lukes.com.sg<\/em><\/a><\/p>\n <\/i> 22 Gemmill Lane, Singapore 069257 and 260 Orchard Road, #03-02, The Heeren, Singapore 238855<\/em><\/p>\n Cloudstreet<\/p><\/div>\n Cloudstreet<\/p><\/div>\n What started as a chance encounter between chef Rishi Naleendra and Gareth Burnett, Cloudstreet\u2019s General Manager, resulted in a progressive yet sophisticated approach to gastronomy. Cloudstreet celebrates thoughtful and expressive dishes with tasting menus showcasing a culinary philosophy that seamlessly marries cultures and influences through ingredient-driven cuisine. Signature dishes include the venison tartare with fermented plum and cashew, and the Sri Lankan curry with Western Australian marron and aromatic coconut broth.<\/p>\n <\/i> cloudstreet.com.sg<\/em><\/a><\/p>\n <\/i> 84 Amoy Street, Singapore 069903 <\/em><\/p>\n Samy’s Curry Restaurant – Fish Head Curry<\/p><\/div>\n Founded by chef Veerasamy as a roadside stall on Tank Road back in the 1960\u2019s, Samy’s is now a 300-seat restaurant at Dempsey Hill, which is almost always packed full. The family-run establishment is one of Singapore\u2019s oldest South Indian restaurants and is celebrated for its signature fish head curry. Utilising secret recipes that consist of different spice blends, the restaurant is rooted in tradition and serves its much loved authentic Indian dishes on a banana leaf.<\/p>\n <\/i> samyscurry.com<\/em><\/a><\/p>\n <\/i> 25 Dempsey Road, Singapore 249670<\/em><\/p>\n ESORA – Shigeru Koizumi<\/p><\/div>\n ESORA – Duck<\/p><\/div>\n Shigeru Koizumi is the head chef and owner of Esora, a modern Japanese kappo-style restaurant in collaboration with The Lo & Behold Group. Ushering in a fresh perspective on Japanese culinary culture, every aspect of Esora\u2019s dining experience is thoroughly considered and personally curated by Koizumi himself, from the food right down to the specially sourced serve ware from Japan. One of the main highlights is the \u014cmiWagyu, which is served with a seasonal garnish, fresh wasabi and aged akazu. Koizumi\u2019s passion for tea also led him to curate a unique tea-pairing programme at Esora, the first of its kind in Singapore.<\/p>\n <\/i> restaurant-esora.com<\/em><\/a><\/p>\n <\/i> 15 Mohamed Sultan Road, Singapore 238964<\/em><\/p>\n The English House<\/p><\/div>\n The English House<\/p><\/div>\n Founded by celebrated British chef and restaurateur, Marco Pierre White, The English House is an institution and a home for people who appreciate an antiquated era of classical food and drink. Inspired by colonial Singaporean heritage, the restaurant delivers modern British cuisine, focusing on authentic and generous renditions of English classics such as roasted pork belly with crackling, beef wellington, and even fish and chips. Although White\u2019s version features a fried fillet of English turbot paired with beef fat chips, marrow fat peas and tartare sauce.<\/p>\n <\/i> theenglishhouse.com<\/em><\/a>\u00a0<\/em><\/p>\n <\/i> 28 Mohamed Sultan Road, Singapore, 238972<\/em><\/p>\n Salted & Hung – Chef Drew Nocente<\/p><\/div>\n Salted & Hung<\/p><\/div>\n Salted & Hung is a contemporary Australian restaurant conceptualised with minimal waste in mind. At the core of their menu is the creative use of forgotten parts, from skin to bone and protein to innards. Helmed by chef Drew Nocente, who grew up on his family\u2019s farm near Brisbane, the restaurant offers up dishes such as Support Local (local crayfish, preserved lemon risotto and essence), The Whole Fish (pearl grouper, bone crumb and charcoal) as well as Meat, Bone & Fire (dry-aged King Island rib eye, bone marrow and ash).<\/p>\n <\/i> saltedandhung.com.sg<\/em><\/a>\u00a0<\/em><\/p>\n <\/i> 12 Purvis Street, Singapore 188591<\/em><\/p>\n Chef’s Table – Chef Stephan<\/p><\/div>\n Chef’s Table – Chocolate gateau Mandarin orange sorbet Salted caramel<\/p><\/div>\n Wouldn\u2019t it be great to base your meal decisions on ingredients you enjoy, rather than ones you\u2019d rather avoid? At Chef\u2019s Table, guests do just that, with three omakase (a Japanese term meaning \u201cI’ll leave it up to you\u201d) menus that are made up solely of ingredients. The menus are based on 28 central ingredients and as such, there are no signature dishes, no repeats and no comparisons, just surprise after surprise. Opting for an intimate and interactive experience, chef Stephan and his fellow team not only whip up every meal, they also talk you through each dish as they prepare, make and serve it.<\/p>\n <\/i> chefstable.sg<\/em><\/a><\/p>\n <\/i> 61 Tras Street, Singapore\u00a0079000<\/em><\/p>\n Binomio<\/p><\/div>\n One of Singapore\u2019s more traditional Spanish eateries, Binomio offers a lively tapas bar as well as an elegant fine-dining room. The menu includes popular, all-time Spanish favourites\u00a0alongside a selection of special dishes and tapas that are designed by the chef on a daily basis. Highlights from the tapas bar menu include the chargrilled chorizo and melted manchego cheese, eggplant chips served with organic honey and pine nuts, grilled fresh razor clams cooked with white wine, and the chargrilled lamb chops served with figs and goat cheese.<\/p>\n <\/i> binomio.sg<\/em><\/a><\/p>\n <\/i> 20 Craig Road, #01-02,\u00a0Singapore 089692<\/em><\/p>\n Mitzo<\/p><\/div>\n Mitzo<\/p><\/div>\n Mitzo\u00a0is a first of its kind Chinese restaurant in\u00a0Singapore, combining a contemporary take on Cantonese cuisine with an artisanal cocktail programme. The restaurant utilises innovative ingredients to create new flavours while retaining the familiarity and authenticity of Cantonese cooking. Highlights include the Mitzo premium steamed dim sum platter, black truffle crispy roast duck, steamed lobster with miso and ginger in superior soya, and the stir-fried Wagyu beef with black pepper and red wine.The main dining area is surrounded by windows offering natural daylight and is complemented by glass screens, a nod to the ubiquitous screens in Chinese culture.<\/p>\n <\/i> mitzo.sg<\/em><\/a><\/p>\n <\/i> Level 4 Grand Park Orchard, 270 Orchard Road, Singapore 238857<\/em><\/p>\n Butcher Boy<\/p><\/div>\n Butcher Boy – Fried Chicken Yuzu Kewpie Ba<\/p><\/div>\n Headed by chef-owner Andrew Walsh, Butcher Boy specialises in a mix of Asian-inspired small plates and slabs of grilled meat. Taking its name from Walsh\u2019s favourite novel and movie, The Butcher Boy, the restaurant was designed to be a hideaway for guests to escape the bustle of city life while socialising over food and drink. Menu highlights include the Black Angus Tender Valley rib eye, cauliflower steak, crispy pork belly and Vietnamese-style grilled market fish. However, if you\u2019re only going to eat one thing, make it the fried chicken bao with Yuzukosho\u0304 mayo.<\/p>\n <\/i> butcherboy.com.sg<\/em><\/a><\/p>\n <\/i> 31 KeongSaik Road, Singapore 089138<\/em>\u00a0<\/em><\/p>\n Cicheti – Margherita pizza<\/p><\/div>\n An independent venture by chef-owner Lim Yew Aun and his cousin, Liling Ong,<\/p>\n Cicheti (pronounced chee-keh-tee) melds traditional Italian heritage with distinct Mediterranean influences all within the walls of a cosy old shophouse on Kandahar Street. The menu is spearheaded by a selection of Naples-style pizzas, which are rolled out by hand behind a glass-encased kitchen, and perfectly cooked in a two-ton wood-fired oven imported from Italy. The Margherita and Pollo pizzas are both definitely worth a try. The hearty pastas are made-from-scratch and include spaghetti with tomato-based sauce and gnocchi with mushrooms and truffle ricotta.<\/p>\n <\/i> cicheti.com<\/em><\/a><\/p>\n <\/i> 52 Kandahar Street, Singapore 198901<\/em><\/p>\n Blu Kouzina<\/p><\/div>\n Known as the go-to spot for authentic Greek cuisine in Singapore, Blu Kouzina started out as a small shophouse restaurant operating along Bukit Timah\u00a0Road, but has since relocated to Dempsey Hill. The restaurant, which has expanded globally, has also introduced a retail and online grocery mart. All dishes at Blu Kouzina are prepared using organic extra virgin olive oil from their family-owned Olive Grove Estate in Messinia, Greece. The food is served from pasture to plate and comes from sustainable and organic sources, coupled with animal protein that is organic, pastured raised and grass-fed. Meze highlights include the lamb meatballs, spanakopita (pastry filled with spinach, leeks and feta) and talagani fries (fried halloumi with a side of pomegranate balsamic cream). For mains, you can\u2019t beat the mousaka and meat platters.<\/p>\n <\/i> blukouzina.com\/SG\/<\/em><\/a>\u00a0<\/em><\/p>\n <\/i> 10 Dempsey Road, Singapore 247700<\/em><\/p>\n The Coconut Club – Nasi Lemak<\/p><\/div>\n Specialising in nasi lemak (a Malaysian dish consisting of fragrant rice cooked in coconut milk and pandan leaf) and cendol (an iced sweet dessert that contains droplets of green rice flour jelly, coconut milk and palm sugar syrup), the Coconut Club has become a favourite among locals and visitors alike. The 65-seat restaurant, which is always full and has queues outside, was awarded a spot on the Michelin Bib Gourmand list in 2018 and even welcomed Singapore Prime Minister, Lee Hsien Loong, who hosted Philippine President, Rodrigo Duterte, there for a meal. According to the restaurant, the secret to their success is the coconuts they use, which are specially sourced from various parts of Malaysia. While their signature dish is the nasi lemak chicken leg set, the beef rendang also comes highly recommend.<\/p>\nCandlenut<\/h3>\n
![\"Candlenut](\"https:\/\/www.wtravelmagazine.com\/wp-content\/uploads\/2020\/06\/30.72.2a-Candlenut-Malcolm-Lee-Head-Chef-and-owner.jpg\")
![\"Candlenut](\"https:\/\/www.wtravelmagazine.com\/wp-content\/uploads\/2020\/06\/30.72.2b-Candlenut-Beef-Rendang.jpg\")
Burnt Ends<\/h3>\n
![\"Burnt](\"https:\/\/www.wtravelmagazine.com\/wp-content\/uploads\/2020\/06\/30.72.3a-Burnt-Ends-Dave-Pynt-owner-Chef.jpg\")
![\"Burnt](\"https:\/\/www.wtravelmagazine.com\/wp-content\/uploads\/2020\/06\/30.72.3b-Burnt-Ends-Smoked-Pigeon.jpg\")
Labyrinth<\/h3>\n
![\"Labyrinth](\"https:\/\/www.wtravelmagazine.com\/wp-content\/uploads\/2020\/06\/30.72.4a-Labyrinth-Chef-Han-by-Bing-Blokbergen-Leow-at-Gastro-Sense.jpg\")
![\"Labyrinth](\"https:\/\/www.wtravelmagazine.com\/wp-content\/uploads\/2020\/06\/30.72.4b-Labyrinth-Grandmas-Fish-Maw-by-Bing-Blokbergen-Leow-at-Gastro-Sense.jpg\")
Blue Label Pizza & Wine<\/h3>\n
![\"Blue](\"https:\/\/www.wtravelmagazine.com\/wp-content\/uploads\/2020\/06\/30.72.5a-Blue-Label-Pizza.jpg\")
![\"Blue](\"https:\/\/www.wtravelmagazine.com\/wp-content\/uploads\/2020\/06\/30.72.5b-Blue-Label-Pizza-Making-The-Original-Famous-5.jpg\")
Fat Prince<\/h3>\n
![\"Fat](\"https:\/\/www.wtravelmagazine.com\/wp-content\/uploads\/2020\/06\/30.72.6a-Fat-Prince.jpg\")
![\"Fat](\"https:\/\/www.wtravelmagazine.com\/wp-content\/uploads\/2020\/06\/30.72.6b-Fat-Prince-Spring-Pea-Falafel.jpg\")
WAKANUI Grill<\/h3>\n
![\"WAKANUI](\"https:\/\/www.wtravelmagazine.com\/wp-content\/uploads\/2020\/06\/30.72.7-WAKANUI-Grill.jpg\")
Luke’s Oyster Bar\u00a0and\u00a0Chop House<\/h3>\n
![\"Luke's](\"https:\/\/www.wtravelmagazine.com\/wp-content\/uploads\/2020\/06\/30.72.8-Lukes-Oyster-Bar-and-Chop-House-Veal-Chop.jpg\")
Cloudstreet<\/h3>\n
![\"Cloudstreet\"](\"https:\/\/www.wtravelmagazine.com\/wp-content\/uploads\/2020\/06\/30.72.9a-Cloudstreet.jpg\")
![\"Cloudstreet\"](\"https:\/\/www.wtravelmagazine.com\/wp-content\/uploads\/2020\/06\/30.72.9b-Cloudstreet.jpg\")
Samy’s Curry Restaurant<\/h3>\n
![\"Samy's](\"https:\/\/www.wtravelmagazine.com\/wp-content\/uploads\/2020\/06\/30.72.10-Samys-Curry-Restaurant-Fish-Head-Curry.jpg\")
Esora<\/h3>\n
![\"ESORA](\"https:\/\/www.wtravelmagazine.com\/wp-content\/uploads\/2020\/06\/30.72.11a-ESORA-Shigeru-Koizumi.jpg\")
![\"ESORA](\"https:\/\/www.wtravelmagazine.com\/wp-content\/uploads\/2020\/06\/30.72.11b-ESORA-Duck.jpg\")
The English House<\/h3>\n
![\"The](\"https:\/\/www.wtravelmagazine.com\/wp-content\/uploads\/2020\/06\/30.72.12a-The-English-House.jpg\")
![\"The](\"https:\/\/www.wtravelmagazine.com\/wp-content\/uploads\/2020\/06\/30.72.12b-The-English-House.jpg\")
Salted & Hung<\/h3>\n
![\"Salted](\"https:\/\/www.wtravelmagazine.com\/wp-content\/uploads\/2020\/06\/30.72.13a-Salted-Hung-Chef-Drew-Nocente.jpg\")
![\"Salted](\"https:\/\/www.wtravelmagazine.com\/wp-content\/uploads\/2020\/06\/30.72.13b-Salted-Hung.jpg\")
Chef’s Table by Chef Stephan<\/h3>\n
![\"Chef's](\"https:\/\/www.wtravelmagazine.com\/wp-content\/uploads\/2020\/06\/30.72.14a-Chefs-Table-Chef-Stephan.jpg\")
![\"Chef's](\"https:\/\/www.wtravelmagazine.com\/wp-content\/uploads\/2020\/06\/30.72.14b-Chefs-Table-Chocolate-gateau-Mandarin-orange-sorbet-Salted-caramel.jpg\")
Binomio<\/h3>\n
![\"Binomio\"](\"https:\/\/www.wtravelmagazine.com\/wp-content\/uploads\/2020\/06\/30.72.15-Binomio.jpg\")
Mitzo<\/h3>\n
![\"Mitzo\"](\"https:\/\/www.wtravelmagazine.com\/wp-content\/uploads\/2020\/06\/30.72.16a-Mitzo.jpg\")
![\"Mitzo\"](\"https:\/\/www.wtravelmagazine.com\/wp-content\/uploads\/2020\/06\/30.72.16b-Mitzo.jpg\")
Butcher Boy<\/h3>\n
![\"Butcher](\"https:\/\/www.wtravelmagazine.com\/wp-content\/uploads\/2020\/06\/30.72.17a-Butcher-Boy.jpg\")
![\"Butcher](\"https:\/\/www.wtravelmagazine.com\/wp-content\/uploads\/2020\/06\/30.72.17b-Butcher-Boy-Fried-Chicken-Yuzu-Kewpie-Ba.jpg\")
Cicheti<\/h3>\n
![\"Cicheti](\"https:\/\/www.wtravelmagazine.com\/wp-content\/uploads\/2020\/06\/30.72.18-Cicheti-Margherita-pizza.jpg\")
Blu Kouzina<\/h3>\n
![\"Blu](\"https:\/\/www.wtravelmagazine.com\/wp-content\/uploads\/2020\/06\/30.72.19-Blu-Kouzina.jpg\")
The Coconut Club<\/h3>\n
![\"The](\"https:\/\/www.wtravelmagazine.com\/wp-content\/uploads\/2020\/06\/30.72.20-The-Coconut-Club-Nasi-Lemak.jpg\")