Burnt Ends

S3

"FURA Bar offers a glimpse into the future of dining, with Chef T.C. sampling cocktails made from insects and alternative proteins. The atmosphere is experimental and adventurous, challenging traditional notions of what a bar experience can be. Chef T.C. is intrigued by the bold flavors and the bar’s commitment to sustainability. The visit is both educational and entertaining, highlighting the evolving landscape of Singapore’s food and drink scene."

Locavore Eats

"The visit to Hwa Kee Chicken Rice took place during the busy lunch hour, with the stall bustling with customers. The reviewer and companion ordered both the signature lemon chicken rice and the dark soy chicken rice, opting for the set that included soup and vegetables. The experience highlighted the freshness and tenderness of the chicken, the aromatic rice, and the variety of sauces and sides, capturing the essence of Singapore's iconic dish."

S3

"The Durian Bar finale is a sensory adventure, with the reviewer sampling a wall of durians ranging from bitter XO to creamy Musang King and sweet Red Prawn. The experience is interactive—checking for golden flesh, discussing flavor nuances, and savoring the unique aroma. The reviewer notes the addictive, almost truffle-like scent, and the complex flavors that range from caramel to blue cheese. It’s a bold, divisive, and unforgettable end to a day of eating."

Mark Wiens

"At Katong Laksa George's, the reviewer is immediately struck by the rich aroma and vibrant presentation of the laksa. The bowl is praised for its thick, creamy coconut broth, generous seafood toppings, and the unique addition of laksa leaf. The experience is described as legendary and satisfying, with the reviewer emphasizing the harmony of flavors and the comforting, warming nature of the dish. The use of a spoon to enjoy every element in one bite is highlighted as the best way to savor the laksa."

S3

"And when a Michelin chef invites you after service for one of his favorite late night eats, you go. So here we are at Tianyingji."

Mark Wiens

"Nasi Padang Mami Fita delivers a deeply satisfying, visual feast of Singaporean flavors. The reviewer highlights the interactive experience of choosing from a colorful array of dishes, with coconut-rich curry gravies poured generously over rice. Standout elements include the tender chicken curry, aromatic beef rendang, and the unique crunch of petai (stink beans) in sambal. The meal is praised for its complexity, balance, and the powerful, layered flavors that define great Nasi Padang."