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Eight best places for this meaty treat, from high-end restaurants to pocket-friendly joints — bec...

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A great alternative for Pen Cai features the Braised Imperial Chicken with Six Head Abalone, Fish Maw, Sea Cucumber, Dried Scallop and Black Mushroom.
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Using Fresh and Seasonal Produce, tuck into an exquisite selection of curated set menus by Executive Chinese Chef Albert Au (from $178.00 per pax) available from 31 Jan to 15 Feb 2022.
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Location: Jiang-Nan Chun, Four Seasons Hotel Singapore, 190 Orchard Blvd, Singapore 248646

Lunar New Year Set menus are available from $178 per persons.
For reservations, can contact 6831 7220 or [email protected]
 
Feature :
💕Prosperity Yu Sheng with Lobster, Salmon, Tuna and Abalone.
💕Braised Imperial Chicken with 6 Head Abalone, Fish Maw, Sea Cucumber, Dried Scallop and Black Mushrooms.
💕Stir Fried Glutinous Rice with Preserved Sausage.
💕Chilled Peach Resin with Snow Fungus and Wolfberries.

Lunar New Year Goodies, available from 3-28 Jan 2022 at festive desk, lobby level.
📍Jiang Nan Chun.
Four Season Hotel Singapore.
190 Orchard Boulevards.
Singapore 248646.

#mediatasting

Mandarin Crémeux Delights : reveals delicate confections of quaint Mandarin-shaped treats filled with a smooth, indulgent Pu Er-infused Jivara milk chocolate cremeux atop a crunchy hazelnut Royaltine that will enchant all ages.

Read more: https://www.misstamchiak.com/citi-gourmet-pleasures-cny/

Celebrate Lunar New Year at home in style with exquisite celebratory staples and festive goodies by two-Michelin-starred Shisen Hanten.

Kick-off with Prosperity Salmon Yu Sheng accompanied with traditional plum sauce, virgin olive oil and spring onion oil.

Crowd favourites’ goodies include the auspicious shaped Golden Pineapple Ingot ($39/box of 8 pcs), flaky pastry generously filled with sweet hand-grated pineapple jam; Four Treasure Mini Nian Gao ($36) made up of Traditional Red Sugar, Japanese Pumpkin, Red Date, and Japanese Purple Sweet Potato.

Using Fresh and Seasonal Produce, tuck into an exquisite selection of curated set menus by Executive Chinese Chef Albert Au (from $178.00 per pax) available from 31 Jan to 15 Feb 2022.
.
Making its debut, the Wok-fried Australian Lobster with Chilli Sauce and Crispy Noodles, tantalizes with a tangy, spicy drizzle over succulent lobster paired with crackling crispy noodles.
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Location: Jiang-Nan Chun, Four Seasons Hotel Singapore, 190 Orchard Blvd, Singapore 248646

Feature :
💕Prosperity Salmon Yu Sheng:
Rousing toss of salmon sashimi in a sweet and refreshing plum sauce and spring onion oil
💰$78/ regular or $128/ large
flaky buttery pastry with very generous filling of pineapple and not too sweet. So easy to finish it even though it’s big 😆.
💰$39
💕Four Treasures Mini Nian Gao:
Red sugar, red date, Japanese pumpkin and Japanese purple sweet potato paste in a crispy shell.
💰$36
💕Shisen Hanten Signature Chilli Sauce: House chilli sauce to be adapted into our CNY cooking or dips.
💰$28

For more information or place an order can visit this link https://festive.shisenhanten.com.sg/.
Avalaible for delivery or takeaway from 10 Jan to 15 Feb 2022.

📍Shisen Hanten.
333 Orchard Road

#mediadrop

Call me slow, but never too late for a signature Burnt Ends Sanger! You can now even build-your-own Sanger with the DIY Sanger kit available online. But I am so glad that it survived delivery without turning soggy, especially the brioche buns.

I was honestly impressed by the amount of pulled pork and the 2 buttery Sanger buns, so so fluffy. Excessively packed with 12h slow cooked full-flavored pulled pork shoulder, coleslaw, chipotle aioli, pickled jalapeño and cheddar cheese. Savoury, smoky, acidic; an explosion of flavours in a bite. The size of the Sanger might not seem big, but the portion of fillings is definitely more than enough to feel stuffed if you are having the Sanger to yourself. Probably good to share to avoid the strong meatiness.

marinated meats — we chose duck, pork intestines and cuttlefish. clean, flavourful and fresh tasting ingredients, a straightforward dish executed well. a must-order at imperial teochew.

8/10 🌟

Daddy’s birthday week meant it was a treat yourself week ✨ and boy am I glad we have found one of the best places for pastas and risottos!
My seasonal special of spinach ricotta ravioli was sonorously simple and delicious, a nice spicy kick from the tomato base sauce with fresh pasta sheets encapsulating a mild ricotta and spinach mix.
We also had a richer veal ravioli in cream sauce and the Ossobuco all “Garibaldi”, signature wagyu beef cheeks and bone marrow saffron risotto; both were lovely.

What sealed the meal was one of the best tiramisu in Singapore and my random but winning choice of dessert - Torta all! Ananas con Yogurt e Lime. The English description on the menu reading “pineapple cake with yoghurt and lime” does not do justice to the various different elements in this refreshing dessert, I mean if you would just look at the poached sheet of what I was guessing to be rhubarb at the bottom. All I wanted to say was God bless the dessert chef for blessing me with this exquisite creation- period.

Daddy’s birthday week meant it was a treat yourself week ✨ and boy am I glad we have found one of the best places for pastas and risottos!
My seasonal special of spinach ricotta ravioli was sonorously simple and delicious, a nice spicy kick from the tomato base sauce with fresh pasta sheets encapsulating a mild ricotta and spinach mix.
We also had a richer veal ravioli in cream sauce and the Ossobuco all “Garibaldi”, signature wagyu beef cheeks and bone marrow saffron risotto; both were lovely.

What sealed the meal was one of the best tiramisu in Singapore and my random but winning choice of dessert - Torta all! Ananas con Yogurt e Lime. The English description on the menu reading “pineapple cake with yoghurt and lime” does not do justice to the various different elements in this refreshing dessert, I mean if you would just look at the poached sheet of what I was guessing to be rhubarb at the bottom. All I wanted to say was God bless the dessert chef for blessing me with this exquisite creation- period.

Daddy’s birthday week meant it was a treat yourself week ✨ and boy am I glad we have found one of the best places for pastas and risottos!
My seasonal special of spinach ricotta ravioli was sonorously simple and delicious, a nice spicy kick from the tomato base sauce with fresh pasta sheets encapsulating a mild ricotta and spinach mix.
We also had a richer veal ravioli in cream sauce and the Ossobuco all “Garibaldi”, signature wagyu beef cheeks and bone marrow saffron risotto; both were lovely.

What sealed the meal was one of the best tiramisu in Singapore and my random but winning choice of dessert - Torta all! Ananas con Yogurt e Lime. The English description on the menu reading “pineapple cake with yoghurt and lime” does not do justice to the various different elements in this refreshing dessert, I mean if you would just look at the poached sheet of what I was guessing to be rhubarb at the bottom. All I wanted to say was God bless the dessert chef for blessing me with this exquisite creation- period.

Daddy’s birthday week meant it was a treat yourself week ✨ and boy am I glad we have found one of the best places for pastas and risottos!
My seasonal special of spinach ricotta ravioli was sonorously simple and delicious, a nice spicy kick from the tomato base sauce with fresh pasta sheets encapsulating a mild ricotta and spinach mix.
We also had a richer veal ravioli in cream sauce and the Ossobuco all “Garibaldi”, signature wagyu beef cheeks and bone marrow saffron risotto; both were lovely.

What sealed the meal was one of the best tiramisu in Singapore and my random but winning choice of dessert - Torta all! Ananas con Yogurt e Lime. The English description on the menu reading “pineapple cake with yoghurt and lime” does not do justice to the various different elements in this refreshing dessert, I mean if you would just look at the poached sheet of what I was guessing to be rhubarb at the bottom. All I wanted to say was God bless the dessert chef for blessing me with this exquisite creation- period.