Chef Jean-Philippe Patruno from Dehesa
“My favourite dish of 2017 is at a place called Number 18 Fried Kway Teow. This was my first meal when I arrived in Singapore. I was brought here by a friend and I didn’t know what I was eating but I instantly liked it. Once I found out that the dish contained lard and blood cockles, I wasn’t surprised to know why I enjoyed the dish so much. Since then, the place is my go-to whenever I crave char kway teow. It reminds me of the first time I ate in Singapore and it’s a very interesting eye opener to the local hawker scene.”
#01-17, Zion Road Riverside Food Centre, 70 Zion Rd.
Chef Petrina Loh from Morsels
“My favourite for this year is Kanpachi from Meta. I love the combination of flavours and how the avocado brings out the fattiness of the fish while highlighting its sweetness. The yuzu adds some acid while imparting a light aroma and the basil and shiso help the dish come together in a rich yet refreshing way packed with umami.”
9 Keong Saik Rd, Outram Park.
Chef Cheung Siu Kong from Summer Pavilion
“This restaurant used to be called Mellben Seafood at Toa Payoh but now it’s called Kelly Jie Seafood. The zi char dishes are still great! Everything is really flavourful but I always order the crab beehoon – white rice vermicelli noodles cooked in seafood stock and crabs. The soup is thick and rich, and the chefs are always very generous with the fresh seafood.”
#01-11/15, Blk 211 Toa Payoh Lorong 8, Toa Payoh.
Pastry chef Pang Ji Shuang from Fat Lulu’s
“I would say the signature durian dessert from Ji De Chi at Liang Seah Street. It has a soft and smooth durian mousse as a base that is layered with pomelo and sago and crowned with a big scoop of durian purée on top. I love durian desserts but only when it taste like the real deal. This one definitely exceeds expectations and the different textures work well together too.”
#01-03, 8 Liang Seah Street, Bugis.
Read our top 50 picks of the best dishes we've eaten for this year.