A seasoned palate and an appreciation of fine flavours is key when dining out, and no one has this more than restaurateurs and chef-owners of Michelin-starred-restaurants alike. Here, we speak to six of our new entrants in the one Michelin star category in this year's 2017 MICHELIN guide Singapore to find out what's their top Bib Gourmand-awarded eatery is.
The first time I visited Zai Shun was early last year. I had actually heard about the place three or four years ago from some friends, but never managed to visit it as it is all the way in Jurong.
Being a Teochew, the offerings here really remind me of home-cooked food. I loved how fresh the fish is and how Ah Ong, the chef and owner, handles his fish. Everything is evenly steamed to the bone — and he doesn’t even score his fish or place a ceramic spoon under the fish when he steams it. There’s also a good variety of dishes to eat with porridge, from vegetables like chai buey (salted mustard greens) and chai poh (fermented radish) omelette, to squid in pepper sauce and steamed wild soon hock.
I particularly love the bitter gourd scrambled eggs and hairy gourd with dried shrimp, which is excellent with Teochew porridge. Ah Ong always keeps the head of ikan kurau, soon hock or giant garoupa for me. I love it steamed Cantonese-style as it highlights the collagen within the head.
SEE ALSO: The full list of Bib Gourmand 2017 awardees.
Being a Teochew, the offerings here really remind me of home-cooked food. I loved how fresh the fish is and how Ah Ong, the chef and owner, handles his fish. Everything is evenly steamed to the bone — and he doesn’t even score his fish or place a ceramic spoon under the fish when he steams it. There’s also a good variety of dishes to eat with porridge, from vegetables like chai buey (salted mustard greens) and chai poh (fermented radish) omelette, to squid in pepper sauce and steamed wild soon hock.
I particularly love the bitter gourd scrambled eggs and hairy gourd with dried shrimp, which is excellent with Teochew porridge. Ah Ong always keeps the head of ikan kurau, soon hock or giant garoupa for me. I love it steamed Cantonese-style as it highlights the collagen within the head.
SEE ALSO: The full list of Bib Gourmand 2017 awardees.
I first visited Kok Sen with my then-girlfriend (now wife) Lynn. I thoroughly enjoyed the wok-fried dishes as they come with a wonderful wok hei. And because it’s along Keong Saik Road in a heritage shophouse, the ambience and flavours of Singapore are authentic.
My favourite dish here is the wok-fried fish hor fun — for the wok hei, of course — and I usually order it with extra lard on the side, no MSG, and a reminder to emphasise the wok hei.
Kok Sen is where I’d bring foreign chef friends who are visiting Singapore usually after a visit to Chinatown, or we’d do a late night dinner after I get off work.
My favourite dish here is the wok-fried fish hor fun — for the wok hei, of course — and I usually order it with extra lard on the side, no MSG, and a reminder to emphasise the wok hei.
SEE ALSO: What is wok hei?
Han Li Guang
Chef-owner, Labyrinth
Photo credit: John Heng
His Bib Gourmand top pick: Man Man Unagi Restaurant
Chef-owner, Labyrinth
Photo credit: John Heng
His Bib Gourmand top pick: Man Man Unagi Restaurant
I tried Man Man earlier this year in June and I enjoyed the texture contrast of the charred surface versus the moistness of the flesh beneath. My first dining experience here was with one of my best mates and his family.
I usually order the Hitsumabushi set with an extra large portion of unagi and rice and shirayaki as a side for sharing.
I would head to Man Man when I am craving for unagi and have free time in the morning on my off day (Monday) to actually beat the queue.
I usually order the Hitsumabushi set with an extra large portion of unagi and rice and shirayaki as a side for sharing.
I would head to Man Man when I am craving for unagi and have free time in the morning on my off day (Monday) to actually beat the queue.
Emmanuel Stroobant
Chef and founder of the Emmanuel Stroobant Group
His Bib Gourmand top pick: Zaffron Kitchen
Chef and founder of the Emmanuel Stroobant Group
His Bib Gourmand top pick: Zaffron Kitchen
My family brought me to Zaffron Kitchen about a year ago. As a vegetarian, I personally like the wide range of vegetarian dishes, and enjoy the complex flavours and spices used in Indian cuisine. Also, the restaurant is family-friendly and has a little playhouse for my little ones.
If I had to pick favourite dishes, I must say I can’t decide between Dal Makhani (lentil curry) and Chana Masala (chick pea curry). I usually order naan breads or flatbreads to go with my curry and dal.
SEE ALSO: What is a tandoor?
If I had to pick favourite dishes, I must say I can’t decide between Dal Makhani (lentil curry) and Chana Masala (chick pea curry). I usually order naan breads or flatbreads to go with my curry and dal.
SEE ALSO: What is a tandoor?
The first time I tried Balestier Road Hoover Rojak was with my wife, who is Singaporean Indian. She is very proud of the local food scene and she brought me there when we first starting dating about 3 years ago. When I first had it, I fell in love with the flavourful and balanced sauce and I was blown away by the array of textures that the dish had.
I usually have it spicy with an addition of century egg. That's the Singaporean way I was taught. I wish I could return as often as I wish to. However, these days, I only go back there when my wife, who is an air stewardess, is back home and we want to reminisce back to our dating times.
I usually have it spicy with an addition of century egg. That's the Singaporean way I was taught. I wish I could return as often as I wish to. However, these days, I only go back there when my wife, who is an air stewardess, is back home and we want to reminisce back to our dating times.
Roberto Galetti
Managing director and executive chef, Garibaldi
His Bib Gourmand top pick: New Ubin Seafood
Managing director and executive chef, Garibaldi
His Bib Gourmand top pick: New Ubin Seafood
The first time I had the pleasure to eat at New Ubin Seafood was about eight years ago, at its previous location in Sin Ming Industrial estate. My good friends brought me there, and it was a great surprise to see how busy was the restaurant and the quality of the food served.
I have more then one favourite dish here and surprisingly, I don't just like the seafood. I love the Char Kway Teow, which has a delicate smoky flavour that enhances all the rest of the ingredients. He also serves an amazing American beef, and uses the jus of the beef to cook the rice — that's a true Michelin star dish to me.
I never ask to change a dish as I am pretty sure the balance of the ingredients decided by the chef has gone through a round of test, and adding ingredients or asking for less fat will change the flavour and the balance of the dish. I want it as the chef proposes!
I have more then one favourite dish here and surprisingly, I don't just like the seafood. I love the Char Kway Teow, which has a delicate smoky flavour that enhances all the rest of the ingredients. He also serves an amazing American beef, and uses the jus of the beef to cook the rice — that's a true Michelin star dish to me.
I never ask to change a dish as I am pretty sure the balance of the ingredients decided by the chef has gone through a round of test, and adding ingredients or asking for less fat will change the flavour and the balance of the dish. I want it as the chef proposes!
