Singapore
- Botanico at The Garage
- Jin Ji Teochew Braised Duck & Kway Chap
- Keng Eng Kee
- Mr. and Mrs. Mohgan’s Super Crispy Roti Prata
- Naked Finn
- Restaurant Kin
“It’s really encouraging to see Restaurant Kin on the list, because there few chefs like Damian D’Silva who are as passionate as they are skilled at being a treasured keeper of heirloom recipes—heritage dishes that span the Malay, Eurasian and Peranakan cultures—that are also fast becoming but a memory. It’s chefs like him that assure us gourmands that not all is lost; many of the dishes at this restaurant have long disappeared from local tables. The same could be said about Keng Eng Kee, which is the place for some of the island’s most-loved zi char classics—these have been a feature since the 1950s, and the restaurant remains a family business.
It’s no surprise to see stalwart hawker favourites Jin Ji Teochew Braised Duck & Kway Chap and Mr. and Mrs. Mohgan’s Super Crispy Roti Prata, and this is just the recognition these small businesses need. Though hawkers and other more casual eateries specialising in time-honoured fare cater to our broader gastronomic needs and desires, their significance is sometimes overlooked. Even before Singapore’s hawker culture was added to the Unesco Representative List of the Intangible Cultural Heritage of Humanity in December 2020, many wondered how these integral parts of our heritage might be preserved. This might inspire consumers to develop a more vested interest in the foods we love. I do however think there’s room for champions such as Samy’s Curry, Plum Village (for Hakka specialties) and Beng Hiang (for authentic Hokkien fare), to name a few, and perhaps a couple more Nyonya stalwarts, such as National Kitchen by Violet Oon and Candlenut.”
––Don Mendoza, Content Director, Tatler Dining, Singapore
“The Essence of Asia list has a good mix of hawker favourites and mid-range restaurants like Botanico at the Garage, which serves European cuisine laced with Asian accents. I am actually surprised that it’s part of Essence of Asia as the restaurant hasn’t really be on most food lovers’ radar for the past year. Naked Finn is a great addition, especially with founder Ken Loo's commitment to only procuring fresh and sustainable seafood.”
––Dudi Aureus, Digital Dining Editor, Tatler Dining, Singapore