Sing For your sup­per

Hong Kong Tatler - - Faces -

Sin­ga­pore is cel­e­brat­ing the cen­te­nary of its fa­mous cock­tail, but its culi­nary scene has a lot more to salute than the Sin­ga­pore Sling, as Wolf­gang Puck’s neigh­bours at the Ma­rina Bay Sands demon­strate, writes Rik Glauert

Savour rein­ven­tions of Bri­tish clas­sics at Gor­don Ram­say’s Bread Street Kitchen—the shep­herd’s pie and the pork belly are the culi­nary equiv­a­lents of a bear hug. No Bri­tish re­serve here—large com­mu­nal ta­bles en­cour­age min­gling and the bar is de­scribed as “in­ter­ac­tive” (mean­ing you can flirt with the mixol­o­gist). marin­

In­dulge in one of the world’s finest clichés and spend the af­ter­noon slurp­ing freshly shucked oys­ters and sip­ping chilled cham­pagne at db Bistro. The vast oys­ter bar also serves other treats, such as Bos­ton lob­ster and Alaskan king crab. For some­thing a lit­tle more meaty (though a lit­tle less chic), chow down on the ever pop­u­lar db Burger.

Long Chim trans­ports din­ers to the bustling streets of Bangkok. In the restau­rant’s open kitchen, chefs whip up siz­zling street food in­spired by the flavours and tra­di­tions of Thai cui­sine, in­clud­ing kanom jeen noo­dles and chicken pi­laf. Be sure to leave some room for dessert, with ba­nana roti and durian ice cream on the menu.

Sin­ga­pore’s glit­terati flock to Flight to see and be seen. This rooftop bar al­lows guests to put their imag­i­na­tions to good use, choos­ing in­gre­di­ents to cre­ate their own orig­i­nal and whim­si­cal cock­tails for the mixol­o­gist to ex­e­cute. Don’t get too car­ried away with the drinks, though—the foie gras xiao long bao are worth sav­ing room for.

Newspapers in English

Newspapers from China

© PressReader. All rights reserved.