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Top 10 Places for Michelin Guide Singapore 2017

Top 10 places for Michelin Guide Singapore 2017

Latest Reviews for Michelin Guide Singapore 2017

Latest Reviews of food and restaurants for Michelin Guide Singapore 2017

Loved every dish Chef Luke sent our way, including this Mieral Duck which is only available in limited quantity each day. The fourteen-day dry-aged French duck is slow roasted on the crown to keep the meat pink and juicy, then served with a braised Tokyo turnip and bitter chocolate truffle sauce. Oh and a side of duck essence spiked with Armagnac to be drizzled on the meat or to have as a shot on its own. Of course you know what I did! More on www.ms-skinnyfat.com Link in bio.

One micheln stared restaurant in hongkong street. like one would expect, superb and attentive service, pretty relaxing place as well.

Had the Carte Blanche ($145) or the tasting menu that consists of
Amuse bouche-courgette soup 4.25/5
Canape-beef tartare 4.5/5
First course-morel mushroom & brioche 4.5/5
Second course-Tomato 4/5
Third course-black bass 4.5/5
Main course-beef 4.5/5
Predessert cremeaux 4/5
Dessert-pistachio parfait 4.5/5

All the courses come in a surprisen i did not even know how many courses i am getting but was worth the experience, taste and money. Favorite was surprisingly the morel mushroom with veloute, it was so rich and decadent. A waitress asked me wheter i like the bass or beef better, actually amswered beef that time but now kinda thought that damn... that sea bass was awesome their signature pistachio parfait was also decadent.

The result is delicate, brilliantly aromatic egg with a seductive burst of smokey, runny 'gold' that I wish wouldn't stop. Paired with a champagne-like, sparkling oolong kombucha (also wish there was more of this!). #LabyrinthSG
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#sgfood #foodsg #instasg #instafood #foodporn #igfood #sharefood #igfoodie #foodpics #forkyeah #whati8today #f52gram #instafood_sg #sgfoodporn #foodgraphy #foodie #eeeeeats #foodgram #sgfoodies #buzzfeedfood #eatfamous #foodpornshare #foodgasm #foodies #foodstagram #burpple #MediaTasting #FindNewFood

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#tbt my Omakase dinner at @shinji_bykanesaka #michelinstar .
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#uni #sgomakase #sgjapanesefood #sushichef #sashimi #sushi #sgfoodporn #sgfoodies #foodsg #luxe #japanesefoodsg #instafoodie #igfood #foodphotography #straitstimesfood #sgfoodie #sgfoodporn #burpple #singaporeinsiders #sake #instafoodsg #sgmakandiary #8dayseat #goodfoodgoodlife #sakelover

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Freakin mindblowing execution on the tricky protein. No gaminess, just juicy flavour from great execution.

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Another one of the iconic Robuchon dishes, cold poached lobster tail is sliced and served on top of diced claw meat. The pickled turnips form a "ravioli" around the shellfish and it's dressed with sweet and sour flavours, espelette pepper and rosemary. While perhaps not among the strongest Robuchon dishes, I still really like this dish. Light and enjoyable 😋
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#burpple #chopebites

Silky almond pudding with bird’s nest served in a coconut husk. #twomichelinstars #shisenhanten #sgeats #sgfood #sgrestaurant #mandarinorchard #burpple #szechuan @shisenhan_official

Had a surprisingly enjoyable lunch here despite my natural aversion to French food. Good use of citrus flavors to give a subtle lift to the rich French ingredients and heavy sauces. And check out those tinyyyyy shiso leaves. It is well worth topping up for the $108++ lunch since the options for the $48++ lunch are mind-numbingly boring (chicken breast or fish, seriously? Are we stuck on an airplane?)

Its Peranakan dishes were already impressive then; now the whole dining experience became even more memorable at COMO Dempsey.
The only Michelin Star Peranakan restaurant in the world, Candlenut has definitely elevated Nonya food with modern twists and quality ingredients. Although no longer traditional, we felt that the essence of Peranakan cuisines were not lost but lifted.
Their “Ah-Ma-Kase” dinner was a good option to be introduced to the 1-Star dishes, familiar yet packed with surprises. You’d still find dishes like coconut curry chicken but cooked with Anxing chicken and packed with awesome smokiness, or Buah Keluak beef with 1824 grain-fed short-ribs. Even the sambal eggs were cooked with freedom-range Co. eggs and cut open to beautiful lava center. The whole course, served in small portions, were satisfyingly filling.
Its setting at COMO was so apt to complete the Michelin experience. Classy with the touch of Peranakan and tastefully decorated. Service was undoubtedly pleasant and professional. Ideal to treat oneself to a good meal or introduce friends to our Peranakan heritage.

The flavourful burnt celeriac coupled with the crisp puffed brown rice provided a crispy cum smoky contrast to the buttery, luxuriously soft texture of the medium-rare grilled filet mignon.
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For steaks, you enjoy the grilled flavour along with the meat. For filet mignon, it really is the meat flavour and velvety texture that takes centrepiece, accentuated with a hint of smokiness. Different, and no wonder the premium cut. Part of the dinner set here at this one-Michelin star outfit. Absolutely worth our #perserverance in waiting an hour to get a table at 9pm despite the crowd #perseverance #osiasteakandseafoodgrill #rwsmoments #sentosa #herpenandfork #sgblogger #sgfoodie #8dayseat #burpple #vscofood #openricesg #cafehoppingsg #instafood #instafood_sg #onthetable #stfoodtrending #steak #grabfoodie

Their top-notch services under the chandelier-lit ambience were impressive, where every little detail throughout the night was immaculately executed.
Presentation of every dish was also done with perfection. This starter was caviar served on petals of roseval potatoes with condiments & fresh herbs. Every tiny bit of the condiments was cut to uniform shape and size and skilfully placed on the potato discs. Impressive efforts and tasted wonderful too.

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What else can i say about this 1 Michelin Star bak chor mee that has not been said? Well, I can only re-emphasise on how yummy it really is.

The strong taste of vinegar in the noodles might be off putting to some people but definitely not to me; it is what makes them stand out from their competitors. Together with the well cooked noodles, fresh ingredients, this is a dish well worthy of its Michelin star.