This was published 6 years ago
Singapore places to eat: Chef Moon KyungSoo's seven dishes you must try
Chicken rice and noodle at Hong Kong Soya.
Korean by birth, Japanese by sensibility, Chef Moon KyungSoo is renowned for his understanding of Japanese culture and cuisine and is a much celebrated master chef with a career spanning 21 years. Chef Moon holds a number of certifications including blowfish (fugu) certified, a title that requires extensive training, and he is also an international sake sommelier. Moon comes to Kisume most recently via his signature restaurant Mikuni in Singapore and before that was handpicked by Giorgio Armani to open his international Japanese restaurant at The Armani Hotel in Dubai. See kisume.com.au
CHICKEN RICE & NOODLE, HONG KONG SOYA SAUCE CHICKEN RICE & NOODLE
Hong Kong Soya Chicken Rice & Noodle is one of two street food stalls in the world to be awarded a star in the Michelin Guide. There is only one thing on the menu and I waited more than one hour in line to get it. He sells 500 chickens and sells out every single day. People wait for hours and still miss out. Get down to this stall in Chinatown early! (78 Smith Street)
Steak frites at Burnt Ends.
STEAK FRITES, BURNT ENDS
The menu is ever changing at Burnt Ends Singapore, but my favourite thing there is the Steak frites – a potato base with wagyu and caviar on top. It's beautiful. Burnt Ends is one of the hardest restaurants to get into in Singapore, ranked 53 in this year's World's 50 Best and 10 in Asia's 50 Best but it's worth it. The ambience tops it off.
See burntends.com.sg
Chef Moon KyungSoo.
ROASTED CAULIFLOWER WITH COUS COUS, SERRANO HAM AND MANCHEGO CHEESE, ESQUINA
The head chef at Esquina, Carlos Montobbio is a good friend of mine; we worked together at the Fairmont Hotel. Esquina is a great Spanish tapas bar and it's similar to Movida here in Melbourne. The cauliflower dish is the best cauliflower I have ever eaten.
See esquina.com.sg
ROSEMARY SMOKED ORGANIC EGG, ODETTE
This two-Michelin star French restaurant inside the National Gallery was marked as one to watch in Asia's 50 Best. Head chef Julien Royer is also a great friend. What I like about his cooking is that he doesn't do traditional French cuisine; instead he fuses modern techniques with classic French dishes. The Rosemary smoked organic egg is a signature dish and a must-try.
OYSTER RISOTTO, RESTAURANT ANDRE
It has been about five years since I ate at Restaurant Andre in Singapore and his menu always changes, so you'll never eat the same thing twice. However, when I ate there the Oyster risotto was a standout. He creates dishes based on eight philosophies; Unique, Pure, Texture, Memory, Salt, South, Artesian and Terroir. It's a really interesting concept, ranked number two in Asia's 50 Best restaurant and 14 in The World's 50 Best.
BAK CHOR MEE, HILL STREET TAI HWA PORK NOODLE
The street food in Singapore is some of the best in the world and at just $5 a pop you can't go past Bak Chor Mee from this Michelin star hawker. They use this amazing fresh chilli – I don't know why it tastes so different, it looks like chilli, but pops in your mouth. (466 Crawford Lane)
TURTLE SOUP, TAN SER SENG HERBS
They specialise in herbal turtle (yes, turtle) soup. They've had the same recipe since the 1940s. Fun fact – turtle is great for energy and also an aphrodisiac (just like oysters).
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