As a young chef entering the culinary world, Royer sought out other chefs who shared the same values, working under critically acclaimed names such as Michel Bras at Laguiole and Bernard Andrieux. They serve fresh and wonderfully big prawns with their noodles. In such circumstance, expect to pay more. Many Best restaurants in Singapore offer this meal buffet-style and charge is based on per person basis. Consume whatever and however much you can eat but there is always a clause at the Best restaurants in Singapore to remind eaters not to waste food. Nasi means rice in Malay. Here rice is cooked in rich coconut milk and eaten with fried chicken, fried ikan bilis (anchovies), achar (a kind of seasoned vegetable salad), a fried egg and not forgetting, a dollop of spicy sambal chilli. For Indian rice meals, try nasi padang. Best restaurants in Singapore rice is eaten with a variety of food dishes such as meats and vegetables. Other popular dishes include satay, roti prata, mee goreng, soto ayam, Indian rojak and mutton soup. Another old time favourite of Singaporeans is Fish Head Curry. The Indians are well known for this dish but there are some Chinese outlets that serve this dish as well. Westerners who are not used to hot chilli spices are best advised to have on standby at their tables loads of fresh lime juice to douse out the heat on the tongues as they tuck in the fiery spicy curry! Another commonly found Indian food in hawker stalls is the roti prata. This is made from flour and the art of making it is a delight to watch. The chef swivels the piece of flour round and round in the air and you wonder why that stuff does not break up. Roti prata comes plain or with eggs or raw onions and is eaten with curry gravy. Hong Kong’s top restaurant, Best restaurants in Singapore, for instance, is French restaurant Amber, Japan’s top restaurant is the French-influenced Narisawa, and Singapore’s leading name is Restaurant Andre, also a French restaurant. Opened in December 2007, Jia Wei has since revolutionised the art of modern Cantonese cuisine with its wide selection of elaborated Cantonese cuisine, traditional Hong Kong dim sum and an extensive list of wine labels to complement each meal. The cuisine specialties at include the best Traditional Hong Kong Dim Sum, Peking Duck, Live Seafood and Double Boiled Soup. What got me more excited is the chefs are from the popular Thai Zi Char stall at the basement of Sembawang Shopping Centre. It definitely gave me the assurance these guys are not new kids on the block. Being located at a coffeeshop, their extensive menu are very reasonable and value for money. The Signature Fish Head is a best try. For a mere $15 you get a large fresh fish head with a lot of meat. The delicious sauce which was a bit sour and spicy was specially made from vegetables. I feel that the popiah at Jit It Thai San Popiah stands out in 3 areas. First is the thin and soft popiah skin that is stuffed with turnips, beansprouts, hard boiled eggs and peanuts. Second, the popiah comes with garlic which further enhanced the flavour. Lastly, the special chilli that will send the tasting buds sambal dancing. For premium sushi, few do it better than Shinzo without blowing a big hole in your wallet (S$138++/pax). Shinzo is a new Best restaurants in Singapore Japanese helmed by veteran sushi chef, Lawrence Chia, who trained under the famous Japanese Chef Yoshio Nogawa. Shinji by Kanesaka is Chef Kanesaka’s first venture outside Japan and it honours the same prodigious quality that made him an esteemed character in the Best restaurants in Singapore culinary world.

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