Great food and super service! The food was great, I&#39;ve had equally good food at other Thai restaurants, but what makes this restaurant stand out is the amazing service provided by the staff! Great job and keep up the great service, we had the Phuket Banquet and it was delicious! Thank you~

有很棒的食物和超级出色的服务！这里的食物很棒，不过我在其他泰国餐厅也能吃到同样好吃的食物，但是这家餐厅之所以能超越其他餐厅，是因为它的员工提供了非常棒的服务！出色的工作以及一直保持这样水准服务的人们，我们吃了普吉岛宴会餐，味道好极了！谢谢~

不知道是不是心理作用，总觉得在这里吃的芒果糯米饭和在泰国的味道就是不一样，他们的咖喱做得不错，青咖喱口味太重，我们没有敢点，餐厅环境不错

I don&#39;t know if it&#39;s a psychological effect, but I always feel that the mango sticky rice here tastes different from that in Thailand. Their curry is good, but the green curry is too strong, so we didn&#39;t dare to order it. The restaurant environment is good.

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Sentosa

Universal Studios Singapore

Gardens by the Bay

Marina Bay

Western Style Japanese Cuisine
On the first night after arriving in Singapore, I enjoyed the Japanese restaurant Waku Ghin, which ranks first in the list of mainland food in Singapore. It is said that this is also Beckham&#39;s favorite restaurant in Singapore.
When the chef came out to greet everyone, I saw a &quot;TW&quot; embroidered on his chest. I thought he was a veteran from the Taiwan military village. Later I learned that TW was the abbreviation of his name Tetsuya Wakuda. A friend in charge of catering promotion at the Sands Hotel in Singapore introduced that this legendary Michelin chef has lived in Australia for a long time. Therefore, unlike many classical Japanese cuisine masters, Tw&#39;s dishes are more personal. To describe it in the official language, it is to use the taste system of Japanese cooking to control high-quality ingredients from all over the world.
Isn&#39;t this the basic killer move of the new chefs of various cuisines that I have seen in the mainland? Putting aside the techniques and ingredients, and then integrating them more widely, and exploring the possibility of innovation, it seems that people have the same heart and the same mind!
However, in fact, the Japanese started exploring this aspect earlier than us, and their attitude is more resolute. After the Meiji Restoration, Japanese society set off a wave of total Westernization. In addition to learning Western scientific education and social systems, Western lifestyles were also considered more civilized and advanced. Therefore, Li Shutong could learn drama in Japan, and the Japanese could brew the best whiskey in Asia. In such a big atmosphere, &quot;Western-style Japanese cuisine&quot; that was highly integrated with Western cuisine was also born.
Focusing on food, tw&#39;s approach is indeed not the traditional Japanese style. The half-cooked wagyu is served with wasabi and Japanese-style yaki sauce. The shape and cooking ideas of the dish are both like Japanese thin grilling, Western salad, and a little like Chinese &quot;lo hei&quot;. What is still adhered to is the forbearance and restraint of Japanese aesthetics. Chinese chefs are obsessed with flowers, while Japanese chefs are fascinated by dry landscapes.
Unlike the big-ticket dishes of Chinese and Western chefs, Japanese chefs seem to be more keen on piling up details. I thought the cup of food at the beginning was a common stomach-warming soup in today&#39;s exquisite Chinese cuisine, but it turned out to be the traditional Japanese chawanmushi. However, the heat of TW has definitely been upgraded and iterated, because the real protagonist of this chawanmushi is the smoked caviar inside. It is necessary to have the warm form of chawanmushi, but also to avoid high temperature from destroying the freshness of caviar. This is probably the precise key that the chef strives to grasp.
There is no commonplace sashimi platter. Fresh sea urchin, fresh shrimp and caviar are mixed to make a &quot;mini bonsai&quot; sashimi &quot;lohei&quot;. We have to admit that many of us Japanese food fans are chasing after the hormonal temptation of raw meat, rather than another culinary expression of a thinking system.
TW has a foie gras-roasted hairtail worth learning from Chinese chefs. The hairtail is deboned and the meat is controlled to be soft, slippery and rotten. When mixed with the oily and residue-free foie gras, it does have a full and complex oil aroma. In fact, judging from the cooking method, ingredient selection and flavor combination alone, it is difficult to define which cuisine or country this dish belongs to. Perhaps culture should not have boundaries!

Trip Gourmet Awards

2024 Global 100 - Fine Dining 

Christmas is coming, and I booked a Michelin two-star restaurant [Saint Pierre] with my friends. I always thought that the dishes in fine dining restaurants are high-value and high-priced, but the taste is often very strange and not in line with the public&#39;s taste. It was not until I experienced Saint Pierre that I realized that fine dining can be so delicious while ensuring high value.
We booked the 4-Course [SET LUNCH], which includes two appetizers, a main course and a dessert. The price and taste of 158 new yuan are quite cost-effective.
There are two choices for appetizers: [Caviar] and [Jerusalem Artichoke]. Caviar uses N25 black caviar, placed on white buttermilk, and paired with fresh scallops. It looks very good and tastes good. The other one is vegetarian, and the ingredients are Jerusalem artichoke and Aomori apples.
The second appetizer [Marron] is made of Western Australian crayfish, paired with salsify and citrus, with tender meat and fresh taste. [Sweetbread] Classic calf thymus in French cuisine, thick and juicy, with a very special taste. The vegetarian [Tomato] uses amela tomatoes, paired with fresh avocado, and the taste is also quite refreshing.
There are 4 choices for the main course, [Beef] Japanese Omi Wagyu beef, the meat is quite tender. [Venison] New Zealand venison, with black truffles, tastes good. There are also [Kinmedai] Japanese Chiba golden eye sea bream and vegetarian [Pumpkin], which are very good-looking.
The two desserts are quite exquisitely made, the chocolate mousse is sweet but not greasy, and the chestnuts and comic pears are also harmoniously matched. Some small appetizers and desserts will be given before and after the meal, which can be said to be very attentive.
The restaurant has a great location, facing MBS in front of the huge floor-to-ceiling windows. The slight drawback is that the decoration is too simple, but the service is in place. It is especially suitable for anniversaries and birthdays.

Xiao Kang He is a Japanese restaurant located in the center of Singapore. The ingredients here are really top-notch and the taste is also very good. The per capita price is quite expensive, but it is worth it.

No.17 of Fine Dining  in Singapore

Very delicious, great value for money, fried pork chops are very fragrant, and a la carte tempura is added, a good experience

One of the Top Fine Dining  in Singapore

Great food and superb service! The food here is great, though I can eat the same food in other Thai restaurants, but this restaurant is outperforming other restaurants because its staff provide a great service! Excellent work and people who have always maintained this level of service, we had a Phuket banquet meal and it tasted great! Thank you~

Sabai Fine Thai on the Bay

Christmas is coming, and I booked a Michelin two-star restaurant with my friends [Saint Pierre]. I always felt that the dishes in the restaurant were high value and high price, but the taste was often very strange and not in line with the public taste. Until I experienced Saint Pierre , I found that the original fine dining was guaranteed to have high value. It can be so delicious. We booked [SET LUNCH] in 4-Course, which included two pre-courses, one staple food and one dessert, 158 new prices and tastes, personally feel that the price/performance ratio is quite high. There are two options for [Caviar] and [Jerusalem Artichoke] for the pre-course. Caviar uses black caviar from N25, placed on white cheese, and then paired with fresh tape, the appearance is very good and the taste is very good. The other is vegetarian, the ingredients use chicory and Aomori apples. The second pre-course [Marron] ingredients are WA crayfish, with brahmin ginseng and citrus, the meat is fresh and tender. The classic calf thymus in the French meal is thick and juicy and tastes very special. Vegetarian [Tomato] uses amela tomato, with fresh avocado, and the taste is quite refreshing. There are 4 choices for staple foods, [Beef] Japanese near the river and beef, the meat is quite tender. [Venison] New Zealand venison, with black truffles, tastes good. And [Kinmedai] Japanese Chiba Jinmembrane and vegetarian [Pumpkin] face value is very high. The two desserts are quite exquisite, chocolate mousse is sweet but not greasy, chestnuts and comice fragrant pears are also collocation, and some small appetizers and small desserts will be presented before and after the meal, which can be said to be very careful. The location of the restaurant is great, the huge floor-to-ceiling windows face MBS directly, the slight disadvantage is that the decoration is too simple, but the service is in place. Especially suitable for anniversary and birthday experience.

This is the ninth branch of P.S Cafe. You can see the Golden Sands directly opposite. The scenery is very good. Many people know P.S Cafe because of Stefanie Sun or Truffle Shoestring Fries.
I don&rsquo;t need to say much about the environment of this place. It is not only the bar counter, but also the indoor seats and the glass window area. The scenery is very good. There is also an unexpected large private room. It is great for family gatherings, birthday parties, etc.
Rose &amp; Berries Sangria
If you like to be tipsy, you can order a cup of this. A little vodka plus fresh berries, soda water and rose syrup, refreshing and cold, especially suitable for summer tipsy
​Mrs J&#39;s Trifle Bomb
This is a limited edition that seems to be available in only two stores. Babies who come here must try it. The cream of this cake is very light, and it also combines nuts and strawberries. It can be said to be the pinnacle of his appearance. Haha

No.12 of Restaurants for Views & Experiences in Singapore

It was a very pleasant birthday dinner at Super Loco Customs House. We got an outdoor seat beside the Bay Area with the backdrop of Marina Bay Sands. The view was amazing. The lights slowly lit up approaching night time and we get to enjoy both the sunset and beautiful night views. That said, all the skyscrapers make a beautiful backdrop for pictures. We ordered a few items - baja fish taco, chicken quesadillas, nachos and all were fantastic. The staff was friendly and helpful and the service were impeccable and they know where to get the nice pictures. I had a very great birthday night! It&rsquo;s best to make reservations in advance to get the best seating!

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