Herworld (Singapore) - - INTRO -

It’s amaz­ing that a na­tion as tiny as Sin­ga­pore boasts a culi­nary scene with such a va­ri­ety of food, it could ri­val that of just about any big city in the world. There’s our tra­di­tional cui­sine, which is a con­stant source of pride with its rich her­itage and in­cred­i­ble avours. Fol­low­ing the inux of big-name chefs with the open­ing of Ma­rina Bay Sands in 2010, the din­ing scene has also ex­ploded with op­tions; we’ve cy­cled through trends such as ul­tra-luxe ne din­ing restau­rants – think the likes of Waku Ghin and Restau­rant An­dre – and the hip and more af­ford­able con­cepts by young chefs. Right now, even our lo­cal cui­sine is en­joy­ing a mo­ment of re­nais­sance: Home-grown chefs are ex­per­i­ment­ing with fus­ing fa­mil­iar avours us­ing mod­ern tech­niques, or mar­ry­ing East­ern and Western inuences – restau­rants such as Wild Rocket, Labyrinth and even the hip­ster-cool gas­tropark Tim­bre+ are all adept at it. With the long-awaited launch of the lo­cal edition of The Miche­lin Guide, Sin­ga­pore has nally sealed her rep­u­ta­tion as one of the food cap­i­tals of the world.

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