Restaurants

Theres no disputing the popularity of this 23-year-old veteran. Early on a Saturday night it was full, while other restaurants nearby lay empty. Glammed up under new ownership in 2006, Singapore Garden is now a classy, bright, modern place where waitresses beautifully attired in patterned cheongsams and bold batik prints speedily serve mainly Anglo-Chinese favourites such as prawn toast and crispy shredded beef to equally well-dressed locals. Even so, there are still some Singaporean delights to try, particularly if youre willing to overlook a few culinary shortcuts on the part of the kitchen. Hainanese chicken rice, for example, is traditionally accompanied by the broth the chicken was poached in. Here, the stock was similar to that of wun tun soup. A crisp circle of roti canai was paired with laksa sauce rather than the traditional curry. More impressive was the hawker-style ho jien; golden brown and crisp at the edges, the thin omelette was generously studded with tiny oysters. The best dish, however, was rojak the mere sight of the fresh fruit, cucumber and beansprouts dressed in a chunky peanut sauce was enough to encourage two neighbouring diners to order it.

Time Out Eating & Drinking Guide 2008