FINE FLAVOURS

Singapore is renowned for its street food, but its restaurants are just as impressive with a host of top chefs earning the island its first Michelin guide, says John Brunton

Our top picks from Singapore’s exciting dining scene

EATING OUT IN SINGAPORE

is quite simply one of the biggest reasons to visit this proud island state. Its multicultural population offers foodie delights that span many Chinese regional cuisines, as well as the distinctive flavours of Malay and Indian cooking. Walk into a food court such as Maxwell Road and you will enter street food heaven, with 100 hawker stalls to choose from.

At the same time, Singapore has become firmly established on the world’s culinary map, first with a host of chefs featuring in the hip Asia Top 50 Restaurants listing and, now, with the recent publication of the first Michelin Guide to the island. The foodie bible has not only recognised the influence of renowned overseas chefs, but also the growing number of talented local chefs.

For the first time ever, the guide has awarded two of its coveted stars to humble street food stalls. Just be prepared to brave long queues for a Michelin bowl of minced pork noodles or chicken rice. Visit guide.michelin.sg for more information.

RESTAURANT ANDRÉ

André Chiang may come from Taiwan originally, but he has created Singapore’s first “gastronomic temple”, a discreet restaurant filled with avant garde artworks, where diners are desperate to get a table and then have no choice in what they eat. Inspired by a long collaboration with French gourmet stars Pierre Gagnaire and the Pourcel brothers, Chiang’s obligatory Octaphilosophy menu, which regularly changes, incorporates eight elements. These include salt – which could be a Hokkaido scallop ravioli wrapped in scallop paste; texture; terroir; and memory, which is always Chiang’s favourite recipe of warm foie gras jelly with black truffle coulis. Michelin awarded André two stars, and it may not be long before he joins the elite band of three-star chefs. Open Wed and Fri 12pm-3pm, Tues-Sun 7pm-10pm (closed alternate Sundays); eight-course tasting menu S$350 (£194). 41 Bukit Pasoh Road; tel +65 6534 8880; restaurantandre.com

POLLEN

Hidden away in the dense tropical gardens of the Flower Dome at Gardens by the Bay, Pollen succeeds in rivalling its stunning location with cutting-edge creations that are as visually arresting as they are delicious. Imagine tender duck breast injected with the fragrant Ras el hanout spice, sprouting lentils, prune purée, duck and Chartreuse broth; or a delicate carpaccio of Hokkaido scallops with guava, dill yogurt and seaweed oil finished with frozen apple and wasabi. Originally opened by British star chef Jason Atherton, of London’s famed Pollen Street Social, this Singapore outpost has its own distinctive personality marked by many surprising vegetarian dishes, such as a heritage tomato salad with balsamic pearls, basil flowers and mozzarella snow. Open Wed-Mon 12pm-3pm, 6pm-10pm; three-course lunch menu S$55 (£30). 18 Marina Gardens Drive, tel +65 6604 9988; pollen.com.sg

SKY ON 57

The breathtaking Marina Bay Sands resort dominates the island’s skyline with its soaring towers topped by a seemingly floating swimming pool. But rather than gaze upwards, the ultimate experience is to book a rooftop table at Sky on 57, which showcases the talents of Singapore’s most celebrated celebrity chef, Justin Quek. Trained in France, then England with the Roux brothers at Gavroche and the Waterside Inn, Quek creates unique dishes that seamlessly blend Asian and French influences. Begin with his unforgettable Xiao Long Bao, delicate Chinese dumplings filled with foie gras, followed by succulent escargots wrapped in spinach leaves, and local noodles – hokkien mee – topped with juicy lobster. It is worth reserving early to enjoy the panoramic sunset views. Open daily 12pm-2.30pm, 6pm-10.30pm; six-course tasting menu S$188 (£104). 10 Bayfront Avenue; tel +65 6688 8857; marinabaysands.com

CANDLENUT

Singapore boasts what can be called the world’s oldest fusion cuisine – Peranakan cooking, a unique combination of Chinese and Malay flavours that dates back centuries. Dishes are complex and few restaurants can recreate what are essentially home-cooked recipes. The brilliant exception is Candlenut, a cool, minimalist dining room where talented young chef Malcolm Lee, under the watchful eye of his mother in the kitchen, subtly reinterprets traditional dishes such as babi pongteh – tender pork belly braised in a fragrant sauce of preserved soy beans – and his signature buah keluak chicken, a rich curry with succulent black nuts, lemongrass and kaffir lime leaf. He has won a Michelin star in the process. Adventurous foodies should order sambal kacang petai, a crunchy, spicy salad made with petai, known locally as “stinky beans” – pungent but tasty. Open Mon-Fri 12pm-2.30pm, Mon-Sat 6pm-10pm; multi-dish dinner menu S$68 (£33). 331 New Bridge Road, tel +65 8121 4107; candlenut.com.sg

THE TIPPLING CLUB

Ryan Clift is a seriously tattooed rock ‘n’ roll chef who dazzles diners as he flamboyantly prepares intriguing dishes at the Tippling Club’s open kitchen, located in the heart of Chinatown. Start the evening with inventive cocktails at the bar – try the lime and tofu daiquiri, with rum, sake, togarashi (a Japanese spice mix) and bonito (dried tuna flakes) – before discovering the chef’s whimsical mix of traditional French, English and Australian-influenced food prepared with molecular techniques. After a classic dish of scallops, parsley root and purple garlic soup, try his eye-catching “plant pot”filled with wild fern, white truffle mousse and dried truffle brioche. Open Mon-Fri 12pm-3pm, Mon-Sat 6pm-12am; three-course lunch S$60 (£33), tasting menu S$160 (£88). 38 Tanjong Pagar Road, tel +65 6475 2217; tipplingclub.com