The MICHELIN Guide Singapore recognises dining establishments that have achieved the pinnacle of culinary excellence, but, at its third annual gala ceremony on 25 July, it also paid tribute to the pioneers of Singapore’s culinary scene. These stalwarts are Dragon Phoenix Restaurant, Guan Hoe Soon Restaurant, Roland Restaurant and Loy Kee Chicken Rice, and they have been around for more than 200 years cumulatively.
For decades, the chefs at these restaurants have toiled tirelessly at the stove to hone their craft. Their heirloom recipes, which are whipped up with decades of intuition and prepared under fastidious eyes, have delighted generations of diners. Some of these iconic dishes include hee peow soup and ayam buah keluak from Guan Hoe Soon Restaurant, yusheng and boneless chicken stuffed with bird’s nest in chicken consomme from Dragon Phoenix Restaurant, chilli crab from Roland Restaurant and chicken rice from Loy Kee.
These dishes may involve cumbersome cooking techniques and an extra dose of patience and skill, but these culinary masteros are adamant on not changing a single thing in the name of preserving a slice of Singapore’s food heritage.
For decades, the chefs at these restaurants have toiled tirelessly at the stove to hone their craft. Their heirloom recipes, which are whipped up with decades of intuition and prepared under fastidious eyes, have delighted generations of diners. Some of these iconic dishes include hee peow soup and ayam buah keluak from Guan Hoe Soon Restaurant, yusheng and boneless chicken stuffed with bird’s nest in chicken consomme from Dragon Phoenix Restaurant, chilli crab from Roland Restaurant and chicken rice from Loy Kee.
These dishes may involve cumbersome cooking techniques and an extra dose of patience and skill, but these culinary masteros are adamant on not changing a single thing in the name of preserving a slice of Singapore’s food heritage.
