There are not many cosmopolitan cities where you can get a satisfying and tasty meal for just S$3, and this is why Singapore’s hawker food is so fiercely celebrated by locals and tourists alike. Imagine tucking into a plate of smoke-kissed wok-fried noodles, or fluffy grains coated in a luscious beef or chicken gravy.
But while hawker centres remain the go-to for cheap eats, more restaurants are also starting to turn out affordably-priced menus too. In this year’s Michelin Bib Gourmand awards, six new restaurants representing a diversity of cuisine types such as French, Japanese and Peranakan food were added to the list, making a total of 18 restaurants from the 38 eateries awarded.
SEE ALSO: The full results of Bib Gourmand awardees in the 2017 MICHELIN guide Singapore
But while hawker centres remain the go-to for cheap eats, more restaurants are also starting to turn out affordably-priced menus too. In this year’s Michelin Bib Gourmand awards, six new restaurants representing a diversity of cuisine types such as French, Japanese and Peranakan food were added to the list, making a total of 18 restaurants from the 38 eateries awarded.
SEE ALSO: The full results of Bib Gourmand awardees in the 2017 MICHELIN guide Singapore
A dish from Bar-Roque Grill
Moving with the times
Among the six new entrants is Bar-Roque Grill, located at the lobby level of Amara Hotel. The French restaurant first opened its doors in 2013, with executive chef Stephane Istel (formerly from Daniel Boulud Bistro & Oyster Bar) at the helm.
Many were surprised to learn the French restaurant qualified for the Bib Gourmand award, meeting the requirements of serving a good meal under S$45. Chef Istel, however, points out that serving affordably-priced French food has been his aim for awhile now. Set lunches here are priced at $38++, and the restaurant will also be rolling out a menu at $45nett for the next two weeks in celebration of receiving the Bib Gourmand award. For that price, diners get to tuck into chef Istel’s signature dishes such as yellow fin tuna carpaccio “nicoise style“, beef “tournedos“ with foie gras and French sea bass.
“It’s not a secret that the economy is not as vibrant as it was, and restaurants with their finger on the pulse are adjusting their prices, like we did,” shares chef Istel.
Among the six new entrants is Bar-Roque Grill, located at the lobby level of Amara Hotel. The French restaurant first opened its doors in 2013, with executive chef Stephane Istel (formerly from Daniel Boulud Bistro & Oyster Bar) at the helm.
Many were surprised to learn the French restaurant qualified for the Bib Gourmand award, meeting the requirements of serving a good meal under S$45. Chef Istel, however, points out that serving affordably-priced French food has been his aim for awhile now. Set lunches here are priced at $38++, and the restaurant will also be rolling out a menu at $45nett for the next two weeks in celebration of receiving the Bib Gourmand award. For that price, diners get to tuck into chef Istel’s signature dishes such as yellow fin tuna carpaccio “nicoise style“, beef “tournedos“ with foie gras and French sea bass.
“It’s not a secret that the economy is not as vibrant as it was, and restaurants with their finger on the pulse are adjusting their prices, like we did,” shares chef Istel.
A dish from The Blue Ginger
Susan Teo, director of new Bib Gourmand entrant The Blue Ginger restaurant, shares a similar view. “(These days), casual dining is preferred and being affordable opens us up to a bigger market,” shares Teo. At The Blue Ginger, lunch averages around $30 per head for a group of four, with a starter, four main courses, rice and dessert.
SEE ALSO: What The Michelin Inspectors Have To Say About Singapore's New One-Starred Restaurants
“Customers are looking for value for money, and they are savvier about the choices they have and the ingredients we use. There are plenty of restaurants out there; Singapore has more than 9,000 F&B outlets, and in the last 10 years the market has become vibrant but also saturated,” says chef Istel.
SEE ALSO: What The Michelin Inspectors Have To Say About Singapore's New One-Starred Restaurants
“Customers are looking for value for money, and they are savvier about the choices they have and the ingredients we use. There are plenty of restaurants out there; Singapore has more than 9,000 F&B outlets, and in the last 10 years the market has become vibrant but also saturated,” says chef Istel.
Creating an experience to remember
Another restaurant that also made it into the Bib Gourmand awardees list this year is Man Man Unagi Restaurant. The popular Japanese eel specialist eatery is owned by chef Teppei Yamashita, who is also behind Hanare and Teppei, the latter being the first few Japanese places to offer affordable omakase meals with prices that started at $60 a person at the time.
At Man Man, the restaurant imports live eel from Isshiki town in the Mikawa province, Japan, a region known for rearing good quality eel. Over 150kg of eel is brought in weekly in crates, and chef Yamashita shares that “the cost isn't low for the import of Japanese eels.”
Another restaurant that also made it into the Bib Gourmand awardees list this year is Man Man Unagi Restaurant. The popular Japanese eel specialist eatery is owned by chef Teppei Yamashita, who is also behind Hanare and Teppei, the latter being the first few Japanese places to offer affordable omakase meals with prices that started at $60 a person at the time.
At Man Man, the restaurant imports live eel from Isshiki town in the Mikawa province, Japan, a region known for rearing good quality eel. Over 150kg of eel is brought in weekly in crates, and chef Yamashita shares that “the cost isn't low for the import of Japanese eels.”
A bowl of freshly-grilled unagi at Man Man
“But we do not wish to increase the price as we hope diners not only enjoy dining, but also at an affordable price,” says chef Yamashita. At Man Man, the live eels are placed on a charcoal grill and cooked at a high temperature of 1,300 deg Celsius for just over 10 minutes. The charred meat is then coated with a house-made sweet sauce. For all the effort that goes into preparing an unagi don, the eel sets are priced from just $20 to $30++.
Says chef Yamashita: “I believe affordable pricing is important to diners as it will attract them to come back for more when they realise that quality food has been served at a great bargain.
Having quality food at such a price is like a dream come true. Many will think it is too good to be true, and will love coming back for more.”
SEE ALSO: Why Handmade Soba Always Tastes Better
Says chef Yamashita: “I believe affordable pricing is important to diners as it will attract them to come back for more when they realise that quality food has been served at a great bargain.
Having quality food at such a price is like a dream come true. Many will think it is too good to be true, and will love coming back for more.”
