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Issue 6: Singapore

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  • Issue 6: Singapore

    Make a reservation in advance to experience Taiwanese-born chef André Chiang’s “octaphilosophy,” a prix fixe encompassing eight distinct culinary expressions: Unique, Texture, Pure, Terroir, Salt, South, Memory and Artisan. A meal at the intimate 19th-century Chinatown terrace house is considered among the best in Asia, if not the world. Gorgeously plated food nods to Chiang’s 14 years of classical French training, exemplified in “Memory,” a beautiful dish of foie gras and truffles.

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    Orchids at The Fullerton. Photographs by Wai Kay Photography
     
    Fine dining.
     
    A stunning view of Singapore.
     
    An old-fashioned phone.
  • Issue 6: Singapore

    As stunning inside as it is out, this mosque offers daily tours in English, Malay, Chinese and Japanese. No time for a tour? Admire the mosque’s golden domes from the street. Tip: You’ll have to remove your shoes and don a robe if your clothing is not modest enough.

  • Hainanese chicken rice from Tian Tian. Photograph by Wai Kay Photography
  • A boat floating down the canal in Singapore. Photograph by Wai Kay Photography
    A boat floating down the canal in Singapore. Photograph by Wai Kay Photography

    Issue 6: Singapore

    Spend an afternoon or evening taking a boat down the Singapore River, a canal that runs through a central part of the city’s business district. Be sure to pick a tour that goes by the Merlion, the national icon that has a fish’s tail and a lion’s head, out of which a constant fountain of water flows. It makes for a cool, weird photo op. Grab a beer at any of the bars lining the canals afterwards and chat it up with locals and other tourists.

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    Slow-cooked egg with bone marrow in citrus dashi. Photographs by Wai Kay Photography
     
    Wagyu carpaccio.
     
    A cook preparing beef for service.
     
    Whiskey sour.
  • Issue 6: Singapore

    Whimsical décor and a hodgepodge of vintage and high-end designer pieces help make the New Majestic stand out from the pack. Each of its 30 rooms is unique: One might feature a giant red blowfish floating on a bright blue wall, or Japanese lanterns dangling alongside a mural of geishas playing tennis. Inquire about a room with a private garden, or one with a loft bed and high ceilings; service here is both sweet and accommodating.

  • Issue 6: Singapore

    The divine orchid is as different from a supermarket bouquet of flowers as night is from day. Singapore’s National Orchid Garden, part of their Botanic Gardens, is the result of a breeding program that began in 1928, and it has bloomed into the largest display of tropical orchids in the world. Roaming the garden is a multi-sensory delight: The air smells fantastic, the orchids are in every color of the rainbow, and the level of organic detail in each petal is extraordinary.

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    A thoughtful orangutan. Photographs by Wai Kay Photography
     
    A polar bear.
     
    A tiger prowls.
     
    A giraffe roams.
  • Issue 6: Singapore

    Sentosa is a secluded island just off Singapore, and the Capella is a thoroughly luxurious place to experience its pleasures (which include diversions as different as golf and amusement parks!) At this calming resort, peacocks roam among old colonial buildings, which feature views both of the South China Sea and its own stunning secluded infinity pools. Seek out the fabulous spa in-house, and book a villa if you can.

  • Issue 6: Singapore

    To wander through Little India is to see one of Singapore’s sweetest little corners. Bright leis of fresh flowers dangle for sale; the markets brim with jewel-hued eggplants and peppers; buildings are splashed with paint in colors like hot pink, bright blue and golden yellow. Don’t miss Tekka Market, a hawker market and one of Singapore’s top Indian food destinations. Visit at lunch, look for a line, and get in it: Whether it’s the lightest, fluffiest dosa or vadai, a savory doughnut, it may be some of the best Indian cuisine you’ve ever had.

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    Tomatoes, romaine and smoked bacon vinaigrette. Photographs by Wai Kay Photography
     
    Cod with summer beans.
     
    The glamorous interior of DB Bistro.
     
    Formal dinnerware.
  • Issue 6: Singapore

    We love a place with a ten-course tasting menu and a cocktail pairing option. Tippling Club has been named one of the world’s best bars by many publications, and is as lovely a place for an afternoon drink as it is for a fine dinner. Drinks are classified under sour, sweet, spice or dry, so pick your poison appropriately: the Rhum Diaries mingles rum agricole with Lillet Blanc, cucumber, manuka honey and mint, and is filed under sweet-sour. (We file it under “delicious.”) Though the dress code is casual, particularly in the daytime, this sort of molecular gastronomy makes it worth dressing up for dinner.

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    Comfy couches at the Wangz. Photographs by Wai Kay Photography
     
    A view of the pool.
     
    A modern, cozy hotel room.
     
    Design details.
  • Issue 6: Singapore

    After roaming around the city and eating your body weight in hawker fare, it’s refreshing to walk into a proper sit-down eatery. ODP shares a chef, Ryan Clift, with Tippling Room, but the food here is more casual—eclectic European fare in an urban-rustic setting. Look for comfort food like braised beef cheek and a knockout apple crumble, but know the beef might have mochi potatoes as a side, and that prawn cocktail comes with a whipped rose sauce. Such tweaks on tradition accurately summarize Singapore itself, and make for a good bookend to your time here.