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The 2016 edition was the first edition of the Michelin Guide for Singapore to be published. At the time, Singapore was the first country in Southeast Asia to have Michelin-starred restaurants and stalls, and was one of the four states in general in the Asia-Pacific along with Japan and the special administrative regions (SAR) of Hong Kong and ...
Upper Cross Street (Chinese: 克罗士街上段) is a street located in Chinatown within the Outram Planning Area in Singapore. The street starts after Cross Street at the junction of Cross Street and South Bridge Road, with the street ending at the junction of Chin Swee Road, Havelock Road and Clemenceau Avenue. The street then continues on to ...
Olde Cuban restaurant, Chinatown, Singapore. Notable eateries in Singapore are café, coffee shop, convenience stores, fast food restaurant, food courts, hawker centres, restaurant (casual), speciality food shops, and fine dining restaurants. According to Singstat in 2014 there were 6,668 outlets, where 2,426 are considered as sit down places.
Kaya toast with boiled eggs and coffee is the signature dish of Ya Kun Kaya Toast. Ya Kun Kaya Toast has over forty Singaporean outlets, [12] about half of which are franchised, [11] [13] and over thirty overseas outlets, [12] all franchised, [11] across seven countries (China, Indonesia, Japan, Myanmar, South Korea, Taiwan, Philippines and United Arab Emirates [14]); they plan to expand to ...
Singaporean food critic Wong Ah Yoke visited Bread Street Kitchen twice and "left the table with mixed feelings" on both occasions. In a review for The Straits Times, he remarked that "there are better celebrity-chef restaurants at Marina Bay Sands to dine at" and awarded the food – which he described as "pedestrian fare" – a score of 2.5 out of 5. [3]
This page was last edited on 2 November 2019, at 19:07 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.
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The restaurant was opened in 1994 by restaurateur and sommelier Ignatius Chan and chef Justin Quek with backing from stockbroker Desmond Lim and Chong Yap Seng. [16] In 2003, following the departure of Chan and Quek, Gunther Hubrechsen became chef de cuisine, followed by Thomas Mayr and in 2008 Armin Leitgeb. [ 16 ]
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