Delivering islandwide \u2022 Botanico at The Garage<\/span><\/a> \u2022 Jin Ji Teochew Braised Duck & Kway Chap<\/span><\/a> \u2022 Keng Eng Kee<\/span> <\/a>\u2022 Restaurant Kin <\/span><\/a><\/h6>\n\n\n\nDine-in only (for now) \u2022 Naked Finn<\/span><\/a> \u2022 Mr. and Mrs. Mohgan\u2019s Super Crispy Roti Prata<\/span><\/a> <\/h6>\n\n\n\n
\n\n\n\nIn the first-ever Essence of Asia<\/span><\/a> Collection List 2021, 6 homegrown establishments in Singapore received honourable mentions, ahead of the inaugural Asia’s 50 Best Restaurants.<\/p>\n\n\n\n“Essence of Asia features the sort of places that honour culinary traditions, revive indigenous cuisines or rediscover centuries-old recipes, as well as many that play a key role supporting and connecting their communities.”<\/strong><\/p>\n\n\n\n– 50 Best Editorial at Asia’s 50 Best Restaurants<\/em><\/p>\n\n\n\nIf you’re thinking of fine-dining restaurants serving up full course-meals amidst dim lighting, I’d say: refresh your expectations. This list is hot off the press, featuring ‘street vendors to champions of sustainability, from time-honoured institutions to pioneering newcomers’. One which considers the impact of food on people who love it. One showcasing unsung heroes across Asia, standing tall as pillars of support despite the challenges faced from the pandemic. <\/p>\n\n\n\n
We’re incredibly proud of Singapore’s F&B industry. With 6 local establishments making the list, read on (in no particular order) to find out more about their origins and the food they humbly serve.<\/p>\n\n\n\n
\n\n\n\n<\/div>\n\n\n\nBotanico at The Garage<\/h3>\n\n\n\n![\"Essence](\"https:\/\/feeds.oddle.me\/wp-content\/uploads\/2021\/03\/botanico-1-500x333.jpeg\")
Create memories in this stunning venue, over a meal unlike any other.<\/figcaption><\/figure><\/div>\n\n\n\nIf you’re a lover of cosy restaurants surrounded by lush greenery, Botanico at The Garage<\/span><\/a><\/strong> is probably no stranger to you. The exemplary venue is a popular space to host special occasions, notably solemnisations and wedding ceremonies. They sure take ‘capturing hearts’ quite literally.<\/p>\n\n\n\n![\"\"](\"https:\/\/feeds.oddle.me\/wp-content\/uploads\/2021\/03\/Kurobuta-Pork-Belly-1440x1440.jpg\")
65\u00b0 Kurobuta Pork Belly<\/span><\/a><\/figcaption><\/figure><\/li>![\"\"](\"https:\/\/feeds.oddle.me\/wp-content\/uploads\/2021\/03\/Onion-Thyme-Sea-Salt-Roll-1440x1440.jpg\")
<\/span>Onion Thyme Sea Salt Roll<\/span><\/a><\/figcaption><\/figure><\/li><\/ul><\/figure>\n\n\n\nHead chef of Botanico Sujatha Asokan, has been the hot topic of conversation since her win as Rising Chef of the Year in 2019. The 29-year old serves up a modern European menu with a renewed focus on her Chinese-Indian roots. Spectacular dishes range from 65\u00b0 Kurobuta Pork Belly<\/a> ($30), DIY Corn Pani Puri<\/a> ($12) and “Assam Pedas” Snapper <\/a>($30). Your journey to gastronomic flavours starts right here.<\/p>\n\n\n\nBotanico at The Garage delivers islandwide on Oddle Eats at just $10. Order here<\/span><\/a><\/strong>.<\/em><\/p>\n\n\n\n<\/div>\n\n\n\nJin Ji Teochew Braised Duck & Kway Chap<\/h3>\n\n\n\n![\"Essence](\"https:\/\/feeds.oddle.me\/wp-content\/uploads\/2021\/02\/Jin-Ji-Braised-Duck-Kway-Chap-500x334.jpg\")
<\/a>Mr Melvin Chew, second-generation owner of Jin Ji Teochew Braised Duck & Kway Chap.<\/figcaption><\/figure><\/div>\n\n\n\n Jin Ji Teochew Braised Duck & Kway Chap<\/strong> <\/span><\/a>(\u91d1\u8bb0\u6f6e\u5dde\u5364\u9e2d) opened its shutters in 1983. Now, it is owned by Melvin Chew, who picked up the baton of his parents\u2019 business as a second-generation hawker. The 38-year old serves up traditional Kway Chap<\/a> ($5) and Braised Duck Set<\/a> ($7.80), as well as trendier versions such as The Quack Ramen<\/a> ($8.50) and The Quack Donburi <\/a>($8.50). Yes, we’re talking Japan-meets-Singapore plates of goodness.<\/p>\n\n\n\n![\"\"](\"https:\/\/feeds.oddle.me\/wp-content\/uploads\/2021\/02\/Jin-Ji-Braised-Duck-Kway-Chap-2-2.gif\")
<\/figure><\/li>![\"\"](\"https:\/\/feeds.oddle.me\/wp-content\/uploads\/2021\/02\/Jin-Ji-Braised-Duck-Kway-Chap-3.gif\")
<\/figure><\/li><\/ul><\/figure>\n\n\n\nThe Hawker’s United <\/a>Founder was also featured on Humans Of F&B<\/a> earlier in February. He humbly expressed his motivations behind safeguarding Singapore\u2019s spirit of hawker culture and shared about his experience turning to digital platforms to combat Singapore’s lockdown in April 2020. <\/p>\n\n\n\nJin Ji Teochew Braised Duck & Kway Chap delivers islandwide on Oddle Eats at just $5. Order here<\/span><\/a><\/strong>.<\/span><\/em><\/p>\n\n\n\n<\/div>\n\n\n\nKeng Eng Kee<\/h3>\n\n\n\n![\"Essence](\"https:\/\/feeds.oddle.me\/wp-content\/uploads\/2020\/09\/DSC03883-500x334.jpg\")
Sibling trio Paul Liew, Wayne Liew & Liew Jia Min (from left to right) of Keng Eng Kee<\/figcaption><\/figure><\/div>\n\n\n\nThe \u2018kampong spirit\u2019 is no myth here. Nestled within Bukit Merah Central is Keng Eng Kee Seafood<\/span><\/a><\/strong>, a local Zichar eatery that has been wok-king out fiery dishes for 3 generations. The Liew sibling trio \u2014<\/em><\/strong>Paul, Wayne, and Jiamin, now helm the business as third-generation owners.
In the 1970s, their grandmother started Keng Eng Kee as a small hawker stall at Old Havelock Road. Now, 51 years later, the eatery has grown immensely.<\/p>\n\n\n\n![\"\"](\"https:\/\/feeds.oddle.me\/wp-content\/uploads\/2021\/01\/KENG-ENG-KEE-CHILLLI-CRAB-810x1440.jpg\")
Chilli Crab<\/span><\/a><\/figcaption><\/figure><\/li>![\"\"](\"https:\/\/feeds.oddle.me\/wp-content\/uploads\/2021\/01\/KENG_ENG_KEE_HORFUN-1080x1440.jpg\")
Signature Moonlight Horfun<\/span><\/a><\/figcaption><\/figure><\/li><\/ul><\/figure>\n\n\n\nWith this maxim, Paul\u2019s words aptly capture the core of Keng Eng Kee\u2019s values\u2014<\/em><\/strong>a commitment to keeping the \u2018kampong spirit\u2019 well and alive. While their bestsellers range from Chilli Crab \u8fa3\u6912\u87f9<\/a> ($86.40) to Signature Moonlight Horfun \u6708\u5149\u6cb3\u7c89<\/a> (from $9), I’d like to think their warm welcomes and superb hospitality contributed the most, which earned them a spot on the list. To find out more about their story, check out their Humans Of F&B feature here<\/a>.<\/p>\n\n\n\nKeng Eng Kee Seafood delivers islandwide on Oddle Eats at just $5. Order here<\/span><\/a><\/strong>.<\/em><\/p>\n\n\n\n<\/div>\n\n\n\nRestaurant Kin<\/h3>\n\n\n\n![\"Essence](\"https:\/\/feeds.oddle.me\/wp-content\/uploads\/2021\/03\/Restaurant-Kin-Flatlay-Nyonya-Delivery-1-500x375.jpg\")
The best of local Peranakan and Eurasian flavours, all in one menu.<\/figcaption><\/figure><\/div>\n\n\n\nHelmed by Chef Damien D\u2019Silva, Restaurant Kin<\/strong><\/span><\/a> at Straits Clan strives to take a retrospective look into the origins of Singapore\u2019s culinary history through the preservation and exploration of heritage cuisine. The Peranakan-Eurasian menu proudly features modern interpretations of dishes like Chi Pow Kai<\/a> ($20), Buah Keluak Fried Rice<\/a> ($30), Babi Pongteh<\/a> ($42) and more. Tip: the Kin Dessert Platter<\/a> ($26) is an absolute delight. Be with Kin, order in?<\/p>\n\n\n\nRestaurant Kin delivers islandwide on Oddle Eats at just $10. Order here<\/span><\/a><\/strong>.<\/em><\/p>\n\n\n\n<\/div>\n\n\n\nMr. and Mrs. Mohgan\u2019s Super Crispy Roti Prata<\/h3>\n\n\n\n\n\n <\/div>\n\n <\/div>\n <\/div>\n<\/div>\n<\/div>\n <\/div>\n <\/div>\n\nView this post on Instagram<\/div>\n<\/div>\n <\/div>\n\n\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n <\/div>\n <\/div>\n<\/div>\n\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n<\/div>\n\n <\/div>\n <\/div>\n<\/div>\nA post shared by SL (@phoebepapa)<\/a><\/p>\n<\/div>\n<\/blockquote>\n
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In the first-ever Essence of Asia<\/span><\/a> Collection List 2021, 6 homegrown establishments in Singapore received honourable mentions, ahead of the inaugural Asia’s 50 Best Restaurants.<\/p>\n\n\n\n “Essence of Asia features the sort of places that honour culinary traditions, revive indigenous cuisines or rediscover centuries-old recipes, as well as many that play a key role supporting and connecting their communities.”<\/strong><\/p>\n\n\n\n – 50 Best Editorial at Asia’s 50 Best Restaurants<\/em><\/p>\n\n\n\n If you’re thinking of fine-dining restaurants serving up full course-meals amidst dim lighting, I’d say: refresh your expectations. This list is hot off the press, featuring ‘street vendors to champions of sustainability, from time-honoured institutions to pioneering newcomers’. One which considers the impact of food on people who love it. One showcasing unsung heroes across Asia, standing tall as pillars of support despite the challenges faced from the pandemic. <\/p>\n\n\n\n We’re incredibly proud of Singapore’s F&B industry. With 6 local establishments making the list, read on (in no particular order) to find out more about their origins and the food they humbly serve.<\/p>\n\n\n\n If you’re a lover of cosy restaurants surrounded by lush greenery, Botanico at The Garage<\/span><\/a><\/strong> is probably no stranger to you. The exemplary venue is a popular space to host special occasions, notably solemnisations and wedding ceremonies. They sure take ‘capturing hearts’ quite literally.<\/p>\n\n\n\n Head chef of Botanico Sujatha Asokan, has been the hot topic of conversation since her win as Rising Chef of the Year in 2019. The 29-year old serves up a modern European menu with a renewed focus on her Chinese-Indian roots. Spectacular dishes range from 65\u00b0 Kurobuta Pork Belly<\/a> ($30), DIY Corn Pani Puri<\/a> ($12) and “Assam Pedas” Snapper <\/a>($30). Your journey to gastronomic flavours starts right here.<\/p>\n\n\n\n Botanico at The Garage delivers islandwide on Oddle Eats at just $10. Order here<\/span><\/a><\/strong>.<\/em><\/p>\n\n\n\n Jin Ji Teochew Braised Duck & Kway Chap<\/strong> <\/span><\/a>(\u91d1\u8bb0\u6f6e\u5dde\u5364\u9e2d) opened its shutters in 1983. Now, it is owned by Melvin Chew, who picked up the baton of his parents\u2019 business as a second-generation hawker. The 38-year old serves up traditional Kway Chap<\/a> ($5) and Braised Duck Set<\/a> ($7.80), as well as trendier versions such as The Quack Ramen<\/a> ($8.50) and The Quack Donburi <\/a>($8.50). Yes, we’re talking Japan-meets-Singapore plates of goodness.<\/p>\n\n\n\n The Hawker’s United <\/a>Founder was also featured on Humans Of F&B<\/a> earlier in February. He humbly expressed his motivations behind safeguarding Singapore\u2019s spirit of hawker culture and shared about his experience turning to digital platforms to combat Singapore’s lockdown in April 2020. <\/p>\n\n\n\n Jin Ji Teochew Braised Duck & Kway Chap delivers islandwide on Oddle Eats at just $5. Order here<\/span><\/a><\/strong>.<\/span><\/em><\/p>\n\n\n\n The \u2018kampong spirit\u2019 is no myth here. Nestled within Bukit Merah Central is Keng Eng Kee Seafood<\/span><\/a><\/strong>, a local Zichar eatery that has been wok-king out fiery dishes for 3 generations. The Liew sibling trio \u2014<\/em><\/strong>Paul, Wayne, and Jiamin, now helm the business as third-generation owners. With this maxim, Paul\u2019s words aptly capture the core of Keng Eng Kee\u2019s values\u2014<\/em><\/strong>a commitment to keeping the \u2018kampong spirit\u2019 well and alive. While their bestsellers range from Chilli Crab \u8fa3\u6912\u87f9<\/a> ($86.40) to Signature Moonlight Horfun \u6708\u5149\u6cb3\u7c89<\/a> (from $9), I’d like to think their warm welcomes and superb hospitality contributed the most, which earned them a spot on the list. To find out more about their story, check out their Humans Of F&B feature here<\/a>.<\/p>\n\n\n\n Keng Eng Kee Seafood delivers islandwide on Oddle Eats at just $5. Order here<\/span><\/a><\/strong>.<\/em><\/p>\n\n\n\n Helmed by Chef Damien D\u2019Silva, Restaurant Kin<\/strong><\/span><\/a> at Straits Clan strives to take a retrospective look into the origins of Singapore\u2019s culinary history through the preservation and exploration of heritage cuisine. The Peranakan-Eurasian menu proudly features modern interpretations of dishes like Chi Pow Kai<\/a> ($20), Buah Keluak Fried Rice<\/a> ($30), Babi Pongteh<\/a> ($42) and more. Tip: the Kin Dessert Platter<\/a> ($26) is an absolute delight. Be with Kin, order in?<\/p>\n\n\n\n Restaurant Kin delivers islandwide on Oddle Eats at just $10. Order here<\/span><\/a><\/strong>.<\/em><\/p>\n\n\n\n A post shared by SL (@phoebepapa)<\/a><\/p>\n<\/div>\n<\/blockquote>\n
\n\n\n\nBotanico at The Garage<\/h3>\n\n\n\n
<\/span>Onion Thyme Sea Salt Roll<\/span><\/a><\/figcaption><\/figure><\/li><\/ul><\/figure>\n\n\n\nJin Ji Teochew Braised Duck & Kway Chap<\/h3>\n\n\n\n
<\/a><\/figure><\/li><\/figure><\/li><\/ul><\/figure>\n\n\n\nKeng Eng Kee<\/h3>\n\n\n\n
In the 1970s, their grandmother started Keng Eng Kee as a small hawker stall at Old Havelock Road. Now, 51 years later, the eatery has grown immensely.<\/p>\n\n\n\nRestaurant Kin<\/h3>\n\n\n\n
Mr. and Mrs. Mohgan\u2019s Super Crispy Roti Prata<\/h3>\n\n\n
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