Two-times Good Food Guide Chef of the Year, Brent Savage is chef and co-owner of four renowned Sydney venues including Cirrus at Barangaroo. See visitsingapore.com
Chinatown Centre Food Complex is one of my favourite hawker centres in Singapore and it is also actually one of the best places in the country for a traditional Singapore breakfast. It houses the Michelin-starred Hawker Chan, who sells the popular dish Hong Kong Soya Sauce Chicken Rice and Noodle. A simple but delicious recipe, Chef Chan Hon Meng leaves you wanting more. Go early and be prepared for a long queue, but it’s worth the wait. (335 Smith Street)
Local Singaporean and head chef of Co’rner House, Jason Tan has created the perfect setting for a relaxing lunch in Singapore’s Botanic Gardens. The whole menu is created around the concept of “gastro-botanica’ – a contemporary cuisine that puts equal focus on the proteins and the botanical elements on the plate. When visiting, you can’t go past their signature dish: Oignon Doux Des Cevennes, or “The Onion Revealed”. It has four components: baked and hollowed-out onion filled with onion puree, a 62 degree sous-vide egg with onion confit and black truffle; a parmesan-topped mini onion tart; lightly salted onion chips; and onion tea, which is onion-infused tea poured over onion confit and cream.
It’s all super delicious and executed perfectly. See cornerhouse.com.sg
One of my favourite snacks in Singapore is salted egg fish skin, which is basically fish skin fried in egg yolk. My favourite place to get it is from East Ocean Teochew Restaurant, a legendary Cantonese and dim sum establishment. The version here is perfectly salted and spiced, and of course, crispy. Just the way it should be. This is perfect with an ice cold bottle of the local Tiger Beer, a pale ale that suits the Singapore climate. See eastocean.sg
Keng Eng Kee Seafood is a must-visit for dinner when you’re in Singapore. KEK as it’s known by the locals, is a third-generation, family-owned restaurant, run by Chef Wayne Liew. Wayne has carved out a creative and playful approach to the traditions originally started by his family. You can’t go past the Black Pepper Crab. Everybody does a version of this dish, but KEK’s is the best I’ve had. See kek.com.sg
Located right by Chinatown on Tanjong Pagar Road, Tippling Club is headed up by owner and head chef, Ryan Clift, the much lauded Englishman who worked with some of the best chefs in the world before opening this bar and restaurant that’s become an absolute Singapore star. Here you will find some of the best cocktails in Singapore, uniquely paired with their innovative menu. My top pick is the Banh mi Sazerac which includes Foie Gras, Bourbon, Shio Koji, Maple and Bitters. See tipplingclub.com