A Nyonya restaurant, more suitable for the Chinese appetite. This restaurant needs to be booked, one at 6pm and one at 8:30pm. Beef Rendang is delicious, but quite spicy. It is curry and coconut milk. It is the most famous dish of this restaurant. It goes well with rice and pancakes. Kumquat chili is a traditional Malay dipping sauce, a bit spicy. Indian flatbread is great with curry. Hainanese chicken rice tastes good, the chicken is very fragrant, and the rice fried with chicken oil is good. Shrimp Paste Chicken Wings is a kind of fried meat, which tastes very good. Small Golden Cup is highly recommended and is also a very special dish in the restaurant. [Mint] Environment: Very good [Service bell] Service: Good

National Kitchen

Singapore Restaurant Exploration | Mi San French Restaurant Odette

I went to the top-ranked restaurant with friends to eat fine dining. Odette is located in a historic place like the National Gallery. The location is good and has a tone. Because of the limited space, it is difficult to book. A deposit is required in advance. The reputation is outside, which raises expectations.

The menu is divided into two types: meat and vegetarian. We ordered both. The selection and combination of ingredients are exquisite, but whether it is meat or vegetarian, there are not many that really surprise me.

The order of pictures is the order of serving.

The appetizers and pre-meal mushroom tea taste good.

For the first appetizer, the caviar used was from Yongkang, Zhejiang, and the sea urchin was from Hokkaido. On the contrary, the vegetarian first avocado is very fresh and can taste the taste of the forest. The first vegetarian wins.

The second saba fish, the fish itself is very fishy, ​​and it can be eaten with beets to neutralize the fishy smell. Personally, I don&rsquo;t appreciate this dish. The second vegetarian dish is beets, which is beautifully presented and can taste the taste of the earth. The second vegetarian wins.

The third dish was the hot spring egg, which was beautifully presented with dry ice. The egg was said to have been boiled in 63.5&deg;C water for 50 minutes to achieve this effect, soft and sticky.

The fourth dish was the Scottish blue lobster, the shrimp meat was not completely cooked, but just right, the meat was chewy, and the highlight was that the sauce used Japanese sake as the base, which is rare.

The fifth dish used the most expensive Kinki fish in Japan, and the sauce was cooked with fresh shrimp. If you go to Hokkaido, you must eat this fish. This fish contains fat, but less than silver cod.

The sixth main course was pepper roasted pigeon, which used pepper from Kampot, Cambodia, and roasted pigeons from Bretagne, France, and asked for 5 minutes. Chef JR was very thoughtful to fly a pigeon on the pigeon&#39;s leg.

Overall, it was not innovative enough, and it was still traditional french old school stuff, so let&#39;s check it out~

Trip Gourmet Awards

2024 Global 100 - Fine Dining 

If Michelin is based on the quality of food and the service of the restaurant, then [JAAN] must have another plus point, that is, the super beautiful scenery. Located on the 70th floor of the Swiss&ocirc;tel Hotel in Singapore, you can overlook the beautiful scenery of the whole Singapore, whether it is the towering MBS or the busy CBD, you can have a panoramic view. If you come to dine at dinner time, I believe the night view will be a different experience.
🍮🍥🍡
We chose the 5-course lunch. The 4 appetizers are small and exquisite. The ingredients include black truffle icon, foie gras mousse and other top-quality ingredients. They are served in ceramic plates of different heights, which looks like a work of art.
🍅🥒🌺
The main course [Sweet Summer Tomato] is very beautifully made. A whole tomato is full of fillings, and a piece of ice cream and flower petals are placed on the top. Under the high-value appearance is a refreshing and appetizing fusion of sweet and sour, which can immediately open the taste buds.
🥩🥔🥕
[Cornish Seabass] and [Organic Chicken] are also very tasty. The chicken is especially tender. When you cut it, the fat meat is covered with a layer of crispy fried potato chips, which gives you the taste of fried chicken.
Whether it is food or scenery, Jaan deserves the title of Michelin. If you are interested, it is recommended to book a window seat in advance.

&mdash;&mdash;&mdash;PALATE CLEANSER
▪️ᴏʏsᴛᴇʀ ᴘʟᴀɴᴛ
▫️𝘸𝘢𝘯𝘥𝘦𝘳𝘪𝘯𝘨 𝘫𝘦𝘸, 𝘳𝘰𝘴𝘦𝘭𝘭𝘦, 𝘵𝘳𝘰𝘱𝘪𝘤𝘢𝘭 𝘧𝘳𝘶𝘪𝘵𝘴
The dessert for the transition is a bowl of Southeast Asian street &quot;shaved ice&quot;
The ingredients are mostly local flowers and plants
The purple evergreen shaved ice retains the taste of small crushed ice
The roselle and hanging bamboo plum are boiled into syrup, which is rich and fresh
This combination is inspired by traditional herbal tea
Under the shaved ice is aloe vera soaked in black honey, pitaya and other tropical fruit cubes, and finally decorated with Phalaenopsis
&mdash;&mdash;&mdash;&mdash;SWEET
▪️&ldquo;ᴍʏ ғᴀᴠᴏᴜʀɪᴛᴇ ᴘᴀsᴀʀ ᴍᴀʟᴀᴍ sɴᴀᴄᴋs&rdquo;
▫️𝘴𝘸𝘦𝘦𝘵 𝘤𝘰𝘳𝘯 𝘵𝘦𝘹𝘵𝘶𝘳𝘦𝘴, 𝘮𝘶𝘢𝘩 𝘤𝘩𝘦𝘦, 𝘤𝘰𝘵𝘵𝘰𝘯 𝘤𝘢𝘯𝘥𝘺, 𝘣𝘪𝘴𝘬𝘪𝘵 𝘱𝘪𝘳𝘪𝘯𝘨, 𝘴𝘰𝘳𝘨𝘩𝘶𝘮
&quot;My favorite night market snack&quot;
It really puts all the favorites of my childhood into this plate!
Sweet corn biscuit waffles sandwiched with salty butter sweet corn ice cream, a balance of salty and sweet, plus sorghum popcorn for a rich taste
The marshmallows on top are sprinkled with sparkling popping candies, and you can hear the crisp crackling sound throughout the process
There is glutinous rice cake at the bottom, soft as cotton, glutinous but not sticky, love it!
-
The last Petit Four
It was replaced with mini egg tarts because it was my friend&rsquo;s birthday
Birthdays will be late but they will definitely arrive
There are many famous books on the catering industry in the lobby
Even the pillows are very thoughtful
There are various oil paintings recording history hanging in the restaurant
The environment is also carefully considered and efforts are made to incorporate Singaporean culture into it

The restaurant is decorated very high-end, and there is a particularly retro Asian style, the pattern on each plate is also carefully selected and designed, so that the dining experience is more emotional. The restaurant is mainly a modern Asian dish, including a variety of Korean, Filipino, Thai, Malaysian, Hong Kong and Singapore cuisine. The chef combines traditional dishes with modern cuisine, very modern and innovative, and each is very good. [&quot;Bak Kut Teh&quot; Pork Prime Rib] It is improved on traditional bone tea. It replaces traditional soy sauce with Angelica barbecue sauce. It is really novel and tastes great with compressed watermelon slices. In addition, foie gras and salmon are also worth trying. The restaurant is divided into a dining area and a bar area. The environment is very quiet and the restaurant has a lot of space. It can be said to be very enjoyable to eat here. After the meal, you can go to the bar to have a drink and will definitely have an unforgettable night.

🌿 On the bustling Huaihai Road, this 🈶 large terrace, green plants, and PS Cafe with a super atmosphere by the window landscape, let us social people who have been busy for a week get a moment of happiness and cozy afternoon tea in this quiet environment. There are many choices for signature truffle chips 🍟, It is really delicious to let the little fairies put down the weight loss plan 🍰 The double chocolate cake is too large, and it is also equipped with vanilla ice cream and chocolate sauce, 🍫 chocolate bomb, rich in flavor, with a cup of latte ☕️, classic with lemon cloud pudding 🍨, Ice cold, sour and sweet, suitable for summer desserts, cute shape, dense and refreshing taste, his most classic English custard pie is also a choice that can&#39;t go wrong. The milky fragrant pie skin pine 🥧🍹 Berry Sanglia is deeply loved by women, and everyone will take a beautiful selfie 🤳 this Afternoon tea, it&rsquo;s good to shoot and comfortable, the most important thing is that my wife is very satisfied.

一家娘惹菜，比较适合国人的胃口。这家餐厅需要约定，晚上6点一波，8:30一波。 Beef Rendang 很好吃，但比较辣，是咖喱和椰浆，这家店最有名的菜，配米饭、配饼都很好 金桔辣椒 属于马来传统蘸料，有点辣度 印度薄饼 配咖喱非常棒 海南鸡饭 味道不错，鸡很香，鸡油炒的饭要不错 Shrimp Paste Chicken Wings 是炸的一种肉类，味道很好 小金杯 非常推荐，也是店里非常特色的菜品[薄荷]环境：很好[服务铃]服务：不错

主打日餐和墨西哥菜的融合，各种辣辣的寿司，著名的马德里炖肉菜被做成了墨西哥卷饼，甜品也是西班牙油条蘸巧克力&hellip;购物累了，这里也是个吃饭的好选择。

The main feature is the fusion of Japanese and Mexican cuisine, with all kinds of spicy sushi, the famous Madrid stew made into burritos, and desserts are Spanish dough sticks dipped in chocolate... If you are tired of shopping, this is also a good choice for a meal.

【Beef Rendang】个人比较推荐的一道，牛肉质感很嫩，炖的也特别软，肉质丝丝分明，入口即化还略带微辣，酱汁配米饭再适合不过。【Dry Laksa】味道相比湿laksa更重一些，口感也更像是吃意大利面，食材配料都很新鲜，娘惹味道十足。【Dry Beef Hor Fun】味道比较独特的一道，牛肉用香料特别腌制过，香味更浓口味更重，回味间还有股淡淡的烧烤味，和外面卖的牛肉河粉很不一样。还有招牌的【海南鸡饭】【小金杯】也都可以尝试一下。

【Beef Rendang】I personally recommend this dish. The beef is very tender and stewed very soft. The meat is distinct and melts in your mouth. It is also slightly spicy. The sauce is perfect with rice.
【Dry Laksa】The taste is stronger than wet laksa, and the taste is more like eating pasta. The ingredients are very fresh and full of Nyonya flavor.
【Dry Beef Hor Fun】A dish with a unique taste. The beef is specially marinated with spices, and the aroma is stronger and the taste is heavier. There is a light barbecue flavor in the aftertaste, which is very different from the beef rice noodles sold outside.
You can also try the signature 【Hainanese Chicken Rice】 and 【Little Golden Cup】.

新加坡国宝级娘惹餐厅，取名为&ldquo;国家厨房&rdquo;，是要向世界各地的访客介绍原汁原味的本土美食。本地美食家Violet Oon曾被《纽约时报》称为&ldquo;改变新加坡烹饪风景&rdquo;。娘惹Style的瓷砖与Art Deco的桌椅，配搭出殖民地时期的南洋风。特别适合拍美照！餐馆虽然主打娘惹菜，但是也有各种狮城标志性美食，如海南鸡饭、沙爹、欧亚裔参峇虾等。「High Tea Set」$56/两位下午茶：小金杯（Kuay Pie Tee）娘惹菜的经典小吃，炒竹笋萝卜和虾仁，用炸得金黄酥香的小杯装着，味道非常好吃。还有干叻沙、参峇牛肉包、木薯糕配椰糖和椰浆（Kueh Beng Kah）和渔网煎饼配椰糖酱（Roti Jala with Gula Melaka Sauce）

The national treasure-class Nyonya restaurant, called the National Kitchen, is designed to introduce authentic local cuisine to visitors around the world. Local gourmet Violet Oon has been called by the New York Times to &ldquo;change the culinary landscape of Singapore.&rdquo; Nyonya Style&#39;s tiles and Art Deco tables and chairs are matched with the colonial Nanyang style. Especially suitable for taking beautiful photos! Although the restaurant focuses on Nyonya cuisine, there are also a variety of iconic Lion City cuisine, such as Hainan chicken rice, sandal, Eurasian ginseng shrimp and so on. &quot;High Tea Set&quot;$56/two afternoon tea: small gold cup (Kuay Pie Tee) Niangya cuisine classic snacks, fried bamboo shoots radish and shrimp, filled with fried golden fennel, taste very delicious. There are also dried sand, ginseng beef buns, cassava cake with coconut sugar and coconut milk (Kueh Beng Kah) and fishing net pancakes with coconut sugar sauce (Roti Jala with Gula Melaka Sauce)

楼梯拐角处藏在艺术品后面的餐厅，新加坡最美的娘惹菜餐厅，都说怕甜的别吃娘惹菜，我想说这家辣椒也很辣[哇]纯英语菜单请做好准备再来，让么会想死[捂脸][捂脸]英语好的各位请忽略[好的]啤酒是帅气黑人小哥给我推荐的，口感不错呦。Kay Pie Tee金黄酥香的杯子装着虾仁和竹笋萝卜，值得一尝。这个的做法也是很少有，微辣吧。紫色吞拿鱼瓦拉没吃到[委屈][委屈]分量太大没让我点，怕浪费，还是很良心的卖家[坏笑]最后一道甜点，哇哇哇[哇]椰香浓郁值得拥有。

The restaurant hidden behind the artwork at the corner of the stairs, the most beautiful Nyonya restaurant in Singapore, all say that you are afraid of sweetness, don&rsquo;t eat Nyonya, I want to say that this pepper is also very spicy [wow] Pure English menu, please be ready to come again, so that you will want to die [cover your face] [cover your face] Good English, please ignore [OK] The beer was recommended to me by the handsome black brother, and the taste was good. Kay Pie Tee&#39;s golden musk cup is filled with shrimp and bamboo shoots radish, which is worth a try. This practice is also very rare, slightly spicy. Purple tuna Vara did not eat [wronged] [wronged] The weight was too big for me to order, afraid of waste, or a very conscientious seller [smiling] The last dessert, wow wow [wow] coconut fragrance is rich and worth having.

环境优雅，菜品不错，服务到位，在国家美术馆二楼。绝对不会像网红餐馆那么嘈杂。现场调制的新加坡鸡尾酒口味很喜欢，微醺的感觉。【口味】【环境】【服务】

Elegant environment, good dishes, good service, on the second floor of the National Gallery. It will definitely not be as noisy as an Internet celebrity restaurant. The on-site Singapore cocktail tastes very much, and it feels slightly awkward. [Taste] [Environment] [Service]

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PALATE CLEANSER▪️ᴏ sᴛᴇ ᴘ ᴀ ᴛ▫️𝘸𝘢𝘯𝘥𝘦𝘳𝘪𝘯𝘨 𝘫𝘦𝘸, 𝘳𝘰𝘴𝘦𝘭𝘭𝘦, 𝘵𝘳𝘰𝘱𝘪𝘤𝘢𝘭 𝘧𝘳𝘶𝘪𝘵𝘴 Turning dessert is a bowl of Southeast Asian street &quot;ice ice&quot; ingredients are mostly local flowers and plants purple thousands of years of green ice to retain the taste of small broken ice Roshen flower and hanging bamboo plums boiled into syrup rich and fresh This combination is inspired by traditional herbal tea ~ hidden under the ice Black honey-immersed asparagus dragon fruit and other tropical fruits Ding finally dotted with butterfly orchid SWEET ▪️ &quot;ᴍ ғᴀᴠᴏᴜ ᴛᴇ ᴘᴀ ᴀ ᴍᴀ s~ᴀᴍ s~ᴀᴄᴋ ▫️𝘴𝘸𝘦𝘦𝘵 𝘤𝘰𝘳𝘯 𝘵𝘦𝘹𝘵𝘶𝘳𝘦𝘴, 𝘮𝘶𝘢𝘩 𝘤𝘩𝘦𝘦, 𝘤𝘰𝘵𝘵𝘰𝘯 𝘤𝘢𝘯𝘥𝘺, 𝘣𝘪𝘴𝘬𝘪𝘵 𝘱𝘪𝘳𝘪𝘯𝘨, 𝘴𝘰𝘳𝘨𝘩𝘶𝘮 &quot;My favorite night market snacks&quot; are really put all the time I liked when I was a child! Sweet corn biscuit waffle with salty butter sweet corn ice cream salty sweet balance plus sorghum popcorn rich in taste marshmallows on the top but also sprinkled with shiny jump sugar can be heard throughout the crispy crackling sound, there is numbness at the bottom, soft and soft, not sticky Love! - The last Petit Four was replaced with a mini egg because of a friend&#39;s birthday. The birthday will be late, but there will be a lot of famous books in the restaurant that can be turned over. Even the pillows are very intimate. The restaurant is hung with various historical oil paintings. It is also spent on the environment and strives to add new ones. Po culture runs through it

The restaurant is decorated in a high-end style with a retro Asian feel. The patterns on each plate are carefully selected and designed to make the dining experience more romantic.
The restaurant mainly promotes modern Asian cuisine, including various cuisines from Korea, the Philippines, Thailand, Malaysia, Hong Kong and Singapore. The chef combines traditional dishes with modern cuisine, which is very modern and innovative, and every dish is great.
[&ldquo;Bak Kut Teh&rdquo; Pork Prime Rib] is a modification of traditional Bak Kut Teh, replacing the traditional soy sauce with Angelica barbecue sauce, and paired with compressed watermelon cubes. It is really novel and tastes great. In addition, foie gras and cod are also worth trying.
The restaurant is divided into a dining area and a bar area. The environment is very quiet, and the restaurant space is large. It can be said that dining here is very enjoyable. After the meal, you can go to the bar for a drink, which will definitely make you have an unforgettable night.

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