Salted & Hung, Singapore

Salted & Hung is a contemporary gastronomic restaurant conceptualised with minimal waste in mind. At the core of their menu is the creative use of forgotten parts, from skin to bone, protein to innards. Coupled with elements of smoking, curing, pickling and grilling, they aim to showcase the beauty and functionality of the forgotten whilst building a sustainable kitchen. For more information

Hana Japanese Restaurant, Singapore

Named after Japan’s sprawling florals, Hana Restaurant is a traditional Japanese eatery adorned with stunning Sakura cherry blossoms, beautiful black barstools, and bright lights that look as if they are falling from the sky. They serve up some pretty authentic & inspirational eats like the Nama Kaki Ponzu, Ika Kyuri Su, and Sushi Sarada.

Adrift ❃ Michelin, Marina Bay Sands Singapore

Through Michelin-starred Chef David Myers’ relentless travels across the globe, ADRIFT was born in 2015 as a collection of unique and captivating experiences – be it culinary, travel or experiential. First launched at the iconic Marina Bay Sands in Singapore, ADRIFT has since launched in Tokyo’s prestigious Marunouchi district, on the legendary Abbot Kinney Blvd. in Venice Beach and will soon open its doors in the vibrant city of New Delhi.

ADRIFT Restaurants & Bars is a collection of unique and captivating concepts inspired by David’s travels across the globe. The brand focuses on key elements such as sleek design, signature ‘tight but loose’ service, world class cocktails, a lively and seductive ambiance and – most importantly – thoughtfully presented plates of globally inspired cuisine. Taking a modern, playful, fun and engaging approach to hospitality, ADRIFT restaurants cater to well-traveled customers with a curious mindset, each restaurant serving its own distinct style of cuisine.

Hawker Chan ❃ Michelin, Chinatown Singapore

The foundation of Chef Chan’s culinary passion was based strongly on the belief that good food should be made simple and affordable. At a tender age of 15, he left school and his hometown to Singapore in search of work. During these early years of his apprenticeship under a Hong Kong chef, he learned and developed the soya sauce chicken recipe. In 2009, Chef Chan started Liao Fan Soya Sauce Chicken Rice & Noodle in Chinatown Complex Food Centre.

The award of one Michelin Star from Michelin Guide Singapore in July 2016 gave Chef Chan great pride. It was beyond his imagination that his humble soya sauce receipt would be recognized by the most prestigious Michelin Guide and to receive the titles of “The World First Hawker Michelin-starred Meal” and “The Cheapest Michelin-starred Meal In The Word”. Not one to rest on his laurels, Chef Chan resumed his daily work routine the day after the award, continuing the work that had now brought him international acclaim.  

In October 2016, Hersing Culinary formed a partnership with Chef Chan to transform Chef Chan’s original hawker food stall into a quick service concept restaurant. Rebranded as Hawker Chan, the restaurant serves the same soya sauce chicken rice and noodle dishes. The partners look to bring Hawker Chan global and has to date set up 12 franchised restaurants in 6 countries. Visit their website for more information

Putien ❃ Michelin, Singapore

The PUTIEN brand traces its roots to its namesake city of Putian – a beautiful city in China’s Fujian province, blessed with bountiful harvests from land and sea, as well as a rich cultural history and storied tradition since its settlement one and a half thousand years ago. PUTIEN has delighted many with its authentic, light and soulful cuisine from Fujian. Using only the freshest ingredients to create delicacies that best represent the city’s coastal heritage, PUTIEN is known for signature dishes such as PUTIEN Lor Mee, Fried Heng Hwa Bee Hoon, PUTIEN Cabbage Rice and Mazu Mee Sua. PUTIEN has come a long way from its humble first outlet that opened in 2000 as a no-frills “coffee shop style” eatery specialising in Heng Hwa cuisine, to its MICHELIN ONE-STAR Kitchener Road outlet (awarded in 2026, 2017, 2018 and 2019, among other dining awards), and its rapid growth into a popular chain with over 70 outlets in Singapore, Indonesia, Malaysia, Hong Kong, Beijing, Shanghai, Guangzhou, Shenzhen, Hangzhou, Taiwan and the Philippines. Even with its global development, PUTIEN remains committed to the same values established in the beginning – to deliver only the most unadulterated flavours with heartwarming and sincere service for a truly memorable gastronomic experience. Do checkout their website for more information on outlets and online menu

Boon Tong Kee Chicken Rice, Singapore

In 1979, Mr Thian Boon Hua started a small stall in Chinatown serving Cantonese chicken rice. Building upon the popularity of his silky white sauce chicken rice and emphasis on quality service, he rallied his family members to establish Boon Tong Kee’s first restaurant at Balestier Road in 1983.

In its second year of operation, the restaurant started to garner rave reviews and accolades from industry luminaries and customers. Before long, outlets at MacPherson Road, Whampoa West, River Valley Road, Cheong Chin Nam Road and East Coast Road followed in rapid succession.

The company diversified its operations in 1999 to include “Zi Char” (home-style cooked food) and eateries. From the traditional Balestier Road outlet to the upscale River Valley branch, Boon Tong Kee has enthralled Singaporeans and tourists alike with its delectable food and friendly staff.

Check out their website for island wide delivery options and their outlets

328 Katong Laksa, Singapore

The defining characteristics of 328 Katong Laksa are the thick rice vermicelli noodles and the coconut-rich laksa gravy. Combine these with plump shrimps, fish cakes and fresh clams (or cockles), enhanced with the aroma of curry leaves, and you get a bowl of internationally renowned Katong laksa.

Ya Kun Kaya Toast, Singapore

Ya Kun Kaya Toast is a Singaporean chain of mass-market, retro-ambience cafés selling toast products, soft-boiled eggs and coffee. Founded by Loi Ah Koon in 1944, Ya Kun remained a small family-run stall for decades, but has expanded rapidly since Loi’s youngest son headed the business in 1999. Check out their Facebook page for more information about their outlets and online ordering

L’Atelier ❃❃ Michelin, Singapore

Joel Robuchon is known as the “Chef of the Century”, owning restaurants from Paris, Las Vegas, London to Tokyo, earning a total of 28 Michelin stars, the most of any chefs in the entire world. L’Atelier is a unique dining concept where chefs can experiment and create, working on new ideas and fusing different concepts reflective of the locale. This presentation immerses guests in a dining experience where guests are part of the action, separated merely by a counter between kitchen and main dining area.