The Michelin Guide Singapore launches July 21st 2016
When it comes to the Michelin Guide and Asia, anything is possible, just look at the Hong Kong edition. But here’s who we’d like to see gain stars in the inaugural Singapore red book published on July 21st:
Cheryl Koh and Sebastien Lepinoy at Les Amis, Singapore
[UPDATE: Les Amis was awarded two Michelin stars in the inaugural Singapore guide on July 21st 2016].
With Les Amis in Singapore listed as Asia’s 12th Best Restaurant last night and Cheryl Koh announced as Asia’s Best Pastry Chef 2016, here’s a look at the restaurant’s heritage:
Fans of French fine dining restaurant Cepage in Hong Kong will still be able to enjoy the cooking of head chef Sebastien Lepinoy and pastry chef Cheryl Koh even though the Michelin starred restaurant is now closed. They’ll just have to visit Singapore.
The culinary pair have been lured to the Lion City to head up Cepage’s sister establishment Les Amis. Both restaurants share the same enticing formula of sophisticated food and slick service mixed with an unstuffy atmosphere; a recipe that has made Les Amis as popular with food writers in the region as it is with regular customers.
Raffles 1915 gin by Sipsmith
Take equal measures of quality and tradition, add a dash of modernity and a splash of serendipity, and you have the perfect recipe to celebrate the 100th anniversary of Raffles Hotel’s Singapore Sling.
The gin-based cocktail is said to have been invented at Raffles, Singapore by barman Ngiam Tong Boon in 1915. By chance Sam Galsworthy, the co-founder of Sipsmith artisan gin, visited the iconic hotel and requested a meeting with the F&B director the year before the landmark anniversary. And Galsworthy happens to be a descendant of Sir Stamford Raffles – the British statesman who founded Singapore and after whom the hotel was named.
Singapore skyline at Sky on 57, Marina Bay Sands
Here’s Chopstix’s pick of the best restaurants near the Singapore F1 race track.
Gunther Hubrechsen doesn’t get as much glory as the showier chefs in Singapore which is a travesty because his food (mod European) is superb and his eponymous resto makes a refreshing change from all the shopping mall and hotel set ups in the Lion City.
Instead, Gunther’s is based in a converted shop-house on an historic side-street. A tiny but cute belle époque-esqe bar leads to a surprisingly modern dining area.
Star attraction is the vast tray of impressive raw ingredients, including live seafood, shown to each diner at the start of the meal and testament that produce is king here. Signature dish is cold angel hair pasta with caviar.
That the customers are overwhelmingly regulars is proof of Gunther’s appeal.
36 Purvis Street