Specialty
May 19, 2026 | Eat Drink Asia Team | Last Updated September 29, 2026 When you sit at an omakase counter, you’re paying for a culinary journey. A memorable omakase is more than fresh fish; it’s a delicate celebration of flavors. The best chefs act as storytellers, sequencing each bite to build anticipation and contrast, guiding…
I found it by accident, the way you find most things in a mall basement. I’d come down to Plaza Singapura’s B2 for something else entirely, drifting past the usual food-court noise, when I caught the smell of star anise and beef bone coming from a corner. I followed it. And there it was —…
Fresh Vietnamese spring rolls, or gỏi cuốn, look delicate, but the recipe is really about control: barely softened rice paper, dry herbs, restrained noodles, clean protein, and a dipping sauce sharp enough to wake the whole thing up. This is not the fried version, chả giò or nem rán. This is the cool, translucent, herb-heavy…
I didn’t set out to write about steak. It started with a bad day and a craving for something that pushed back when I bit into it. One dinner turned into a habit, and over a couple of years I found myself at counters, coffeeshops, and dining rooms all over this island, chasing the same…
I’d spent the morning with kaya toast. Crisp bread, cold butter, the clean snap of it between my teeth. Good, all of it. But by the time I’d walked a few streets over to New Bridge Road, my mouth wanted the opposite. Something warm. Something that gave way instead of shattering. That’s how I ended…
I almost walked past it. I’d been looking for the old triangular building, the red-and-white one you see in every photo of Keong Saik, the one that made Tong Ah feel like a landmark before you’d even ordered anything. But that’s not where it lives anymore. It’s a few doors down now, at 35 Keong…
I’ve been eating sushi in this city for years now, from S$1.50 plates rolling past on a belt to omakase counters where the bill made me sit up straight. Somewhere along the way I stopped chasing “the best” and started noticing something else — that good sushi answers a mood, not a ranking. Some nights…
I ordered the sambal fried rice first, before I’d even properly read the menu. That’s usually a mistake at a place like this. Yassin Kampung @ Admiralty is the kind of restaurant that keeps trying to pull your attention elsewhere — toward stingray, toward crab, toward hotplates that arrive still hissing. But I’d come with…
I used to think buffets were about greed. Pile the plate high, go back for thirds, leave feeling like you got your money’s worth. That was the whole game, or so I believed. After years of exploring this city’s hotel buffets, I learned the good ones focus on order. They transform a wall of food…
The bowl arrives before anything else does. Steam lifts off it in slow ribbons, carrying the smell of ginger and something warmer underneath: the round, boozy note of hua tiao wine settling into fish. I lean in before I even pick up my spoon. The broth is pale gold and cloudy, thick enough that it…