The local food scene was set abuzz again with the launch of the second edition of the MICHELIN Guide Singapore in June. Waku Ghin by chef Tetsuya Wakuda rose up in ranks to make an entry into the two-star category while Singapore restaurant stalwarts Saint Pierre, Iggy’s and Garibaldi each entered the guide with one-star. Meanwhile, local chefs Han Li Guang and Ang Kang Song also waved the Singapore flag with Labyrinth and Chef Kang’s both receiving a Michelin star.
In Bib Gourmand news, more affordable restaurants took the spotlight this year including French restaurant Bar-Roque Grill and the popular Man Man Japanese Unagi Restaurant by chef Teppei Yamashita. Among the hawker options this year are new entrants Ah Er Soup in ABC Brickworks Market, which serves Cantonese-style soups, and New Lucky Claypot Rice at Holland Drive Market and Food Centre.
2. Hawker Chan Looks Back On His Journey
The most-watched video of 2017 with more than 590,000 views traces Chan Hon Meng’s journey since Singapore’s inaugural MICHELIN guide named him as one of the world’s first hawkers to receive a star. He has since joined forces with Hersing Culinary – the conglomerate which franchised Tim Ho Wan – and opened branches along Smith Street as well as Hersing Centre in Toa Payoh.
What’s better than stories about Singapore’s best restaurant chefs? The Bib Gourmand establishment that they frequent, of course. Among the crowd of diners at JB Ah Meng in Geylang is a table occupied by some of Singapore’s most celebrated chefs: Jason Tan of Corner House, Han Liguang of Labyrinth, Andrew Walsh of Cure and Kenjiro Hashida of Hashida Sushi. We join them for supper in this video that has garnered more than 220,000 views.
Malaysian restaurant Hjh Maimunah sheds some light on 10 lesser known traditional desserts made from local and regional ingredients through age-old, often laborious techniques. “It comes from the heart,” says Madam Supinah who leads the pastry making processes. “When you make kueh, you must be sincere. Sincerity and love towards what you do is the reason why the kueh will be good". Read more about them here.
On National Day, we talked to four chefs who came to Singapore armed with their love for food and cooking and ended up settling upon our shores to set up, run quality restaurants and train an entire generation of local chefs under their wing. This video explores why they choose to settle here and what makes Singapore the magnetic gastronomic city it is today.