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4 of Singapore's Most Creative Restaurants

Since we only had a few days, we narrowed down our selection to the four most innovative restaurants. All of them wowed us with eye-opening dishes, from molecular foams to burnt marshmallows.
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Before we arrived in Singapore, my cousin emailed me a list. "These are the top restaurants in the city. Let's try as many of them as we can."

Since we only had a few days, we narrowed down our selection to the four most innovative restaurants. All of them wowed us with eye-opening dishes, from molecular foams to burnt marshmallows.

At the end of our trip, we came to the same conclusion: if these creative experiences are any indication, then Singapore lives up to its reputation as a foodie destination.

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Tippling Club
38 Tanjong Pagar Road, Singapore
+65 6475 2217

Located in Chinatown, Tippling Club is considered one of the city's hippest restaurants. The interior is filled with eye candy, and hints at the fun-house menu awaiting you.

The bar is famous for its cheeky cocktails, such as a "Panda's Escape" that is flavored with pandan leaf, and topped with panda cookies. I ordered the "bubble tea" with melon and mangosteen gin, and it came topped with giant bubbles from a fish tank air pump.

We sat at the open counter and watched British-born chef Ryan Clift work his molecular magic. He served us over a dozen amuse bouches, beginning with playful twists on bar snacks, such as a white truffle "Styrofoam" served on the material itself. His Singaporean curry with puffed rice and coconut foam perfectly captured the flavors of the traditional dish.

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Chef Clift gets especially whimsical with his desserts. He surprised us with cheesecake pills in a prescription bottle, and a rainbow Fizz Bomb packet that bursts on your tongue. A beetroot and blackberry sorbet sandwich came impaled on a swaying metal rod, which I had to eat without using my hands.

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Adrift by David Myers
Marina Bay Sands, Hotel Lobby Tower 2, Singapore
+65 6688 5657

Ever since it opened in 2010, Marina Bay Sands has been recognized as a top dining destination. The hotel houses restaurants by celebrities like Daniel Boulud and Wolfgang Puck, and now David Myers -- who recently debuted Adrift.

Both the menu and interior design are inspired by Chef Myers' travels in Asia. His bar looks like a scene straight out of Ginza, and the cocktails are made with sake and other Asian flavors.

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We munched on East-meets-West starters, including caramel popcorn spiced with togarashi, and nori rice crackers with yuzu kosho aioli.

Adrift's lunch menu is made for sharing. I loved the fresh, clean flavors and colorful presentation. Highlights included a signature crab melt with pimento cheese, and basil-infused tuna avocado on papaya-coconut sauce.

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The handcrafted desserts were the perfect finish: raspberry sorbet, Guanaja chocolate pot de crème, and lychee.

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Waku Ghin
L2-01, Atrium 2, The Shoppes at Marina Bay Sands, Singapore
+65 6688 8507

"Waku waku" is the Japanese expression for excitement, and it aptly described my mood as I walked into Waku Ghin. This is the brainchild of legendary Chef Tetsuya Wakuda, and consistently named one of the top restaurants in the world.

After a drink at the bar, we were ushered into one of the three "cocoons," where a chef cooks right in front of you. Waku Ghin only has two seatings a night, serving about 50 diners total.

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Chef Cory Soo Thoo showed us with the the carefully-sourced seafood he would be transforming. Watching him cook felt like witnessing a solemn ritual. He took the greatest care with each step, from the preparation to the plating.

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He delivered a 10-course Japanese degustation, bursting with rich yet balanced flavors. One of the first courses was sea urchin and oscietra caviar with marinated botan shrimp. He moved on to pan-fried ayu with daikon and fennel, Tasmanian abalone with fregola and tomato, and steamed Alaska king crab.

We moved to the lounge to taste desserts -- fresh strawberry sorbets, mousses, and petit fours -- while enjoying a view of the Bay and Merlion fountain.

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Burnt Ends
20 Teck Lim Road, Singapore
+65 6224 3933

Quite a few friends recommended Burnt Ends, a modern barbeque restaurant created by Australian Chef Dave Pynt. The charred-looking exterior was a hint at what was in store for me.

We sat down at a long counter top that looked right into the open kitchen. Chef Pynt smoked up ingredients in front of us, using custom built ovens and elevation grills.

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The menu changes daily and focuses on local, small batch sources. That day, Chef Pynt started us off with a smoked quail egg topped with caviar, a tasty burst.

His specialties are the proteins, such as chicken on the bone and Onglet hangar steak: slow roasted, baked, and coal-grilled to primal perfection. They're a study in balance between charred exteriors and moist interiors.

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A deconstructed mint-chocolate bowl, and flamed marshmallow on a stick -- the perfect end to an imaginative tasting tour of Singapore.