How we do it
Each restaurant has been rated in four key areas— setting, food, wine and service—to provide a quick and easy reference. Each restaurant was reviewed anonymously during the compilation of this guide. The final ratings are a result of the reviewers’ reports, plus the general recommendations of our expert editorial panel.
The restaurant’s ratings are displayed through the use of easy-to-read symbols. Setting, food, wine and service are each rated on a scale of 1 to 10.
And it is with these ratings that we arrive at the awards—hall of Fame (a minimum 9 points for food this year plus 32 points or more in total for setting, food, wine and service for four consecutive years), Best Service
(a minimum of 9 points for service this year), and
Best New Restaurant (in operation for 12 months or less with a minimum 8 points for food and 32 points or more in total for setting, food, wine and service). This year, we’ve also introduced new awards:
Best Interior Design Award (a minimum of
9 points for setting), as well as Local Champion and Restaurant of the Year, as voted by our expert panelists.
TYPE OF CUISINE
Each restaurant has specified the type of cuisine it serves and most have nominated a few specialities of the house. These dishes (you can read on singaporetatlerdining.com) are normally served daily, although their availability may be subject to periodic menu changes and seasonal variations.
The price listed is the average cost of a three- or four-course meal per person. It excludes wine and other beverages, as well as service charge and GST.
Many restaurants have a selection of vegetarian dishes on their main menus. The number of vegetarian dishes offered at each restaurant is listed. These creations can be prepared upon request. Do let the restaurants know when making your reservation.
The number of private rooms are indicated for each restaurant. It’s recommended to book these rooms in advance.
For BYO, the corkage fee range is stated for wines, champagnes and liquors.