Issue 6: Singapore

Discover a locally curated guide to the city's finest experiences

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    • Issue 6: Singapore

      Make a reservation in advance to experience Taiwanese-born chef André Chiang’s “octaphilosophy,” a prix fixe encompassing eight distinct culinary expressions: Unique, Texture, Pure, Terroir, Salt, South, Memory and Artisan. A meal at the intimate 19th-century Chinatown terrace house is considered among the best in Asia, if not the world. Gorgeously plated food nods to Chiang’s 14 years of classical French training, exemplified in “Memory,” a beautiful dish of foie gras and truffles.

    • Hainanese chicken rice from Tian Tian. Photograph by Wai Kay Photography
      Slow-cooked egg with bone marrow in citrus dashi. Photographs by Wai Kay Photography
      Wagyu carpaccio.
      A cook preparing beef for service.
      Whiskey sour.
    • Razor clam with minced garlic. Photograph by Wai Kay Photography
      Tomatoes, romaine and smoked bacon vinaigrette. Photographs by Wai Kay Photography
      Cod with summer beans.
      The glamorous interior of DB Bistro.
      Formal dinnerware.
      • Issue 6: Singapore

        We love a place with a ten-course tasting menu and a cocktail pairing option. Tippling Club has been named one of the world’s best bars by many publications, and is as lovely a place for an afternoon drink as it is for a fine dinner. Drinks are classified under sour, sweet, spice or dry, so pick your poison appropriately: the Rhum Diaries mingles rum agricole with Lillet Blanc, cucumber, manuka honey and mint, and is filed under sweet-sour. (We file it under “delicious.”) Though the dress code is casual, particularly in the daytime, this sort of molecular gastronomy makes it worth dressing up for dinner.

        • Issue 6: Singapore

          After roaming around the city and eating your body weight in hawker fare, it’s refreshing to walk into a proper sit-down eatery. ODP shares a chef, Ryan Clift, with Tippling Room, but the food here is more casual—eclectic European fare in an urban-rustic setting. Look for comfort food like braised beef cheek and a knockout apple crumble, but know the beef might have mochi potatoes as a side, and that prawn cocktail comes with a whipped rose sauce. Such tweaks on tradition accurately summarize Singapore itself, and make for a good bookend to your time here.