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💵: $8

📈: 7.5/10

🤔: If you love vinegary BCM, then this place is for you. Didn't really understand the whole hype surrounding this place, and still don't, but it was still a good bowl of noodles. Pricey, but comes with an abundance of toppings.

Chef Kenji Yamanaka's Japanese influence really comes to the fore with this dish, which sees alabaster hunks of fugu meat coated in sticky rice and deep-fried to crisp, flaky perfection. Despite this, its flavour was incredibly delicate and natural, and the subtle chicken stock sauce peppered with pomelo and olive bits only served to enhance the fish.

Taste: 3.5/5

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Beni's fine dining is of the Japanese-accented French ilk, characterised by luxurious ingredients, immaculately prepared and delicately plated. We enjoyed this starter very much, with chunks of fresh, springy lobster well contrasted by crunchy radish, Italian broccoli and baby parsnip. Textures of lobster such as squares of wobbly lobster jelly and a scattering of umami lobster roe powder solidified the theme and the encore of concentrated lobster bisque was an unveiling of deepest umami. Great!

Taste: 4/5

Bold and punchy little bites! Almond biscuit topped with milk chocolate encased with banana compote, covered with black sesame purée with golden leaf. Cannelé made of Gula Melaka. Almond tart with tamarind purée covered with herbed meringue and angle hair chilli. White choc late with tonka bean and wasabi, coated with desiccated coconut and popping candy, topped green apple chip and pentas flower. Dark chocolate with nut infused with fish sauce, topped with finger lime.

A play on textures of chestnut. Can never get enough of shaved black winter truffles!

Inspired by Peking duck, substituting the duck for melt in mouth jowl. Good contrast of flavors & textures from the pickled radish and roasted peanuts. One of those memorable one bite wonders 😋

Tender, moist veal sweetbread on top of polenta cake. Intense earthy notes with the Chanterelle, shaved winter black truffle and rich vegetable jus.

One of the stand out dish of the night. Uni with different sauces on tempura leaf. Love the flaky texture of the hirame (flat white fish) and that hearty and rich bouillasse.

Light, delicate, delicious and refreshing. The components on the plate all played their part without outshining the langoustine. Good for me, they masked the celery pretty well here

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