Art of Power Dining
Oktoberfest occurs only once a year, but there’s no reason why you shouldn’t enjoy this German delicacy all year round. Here’s the best of the lot.
Crisp, gridded shells, fluffy insides, and an array of toppings. It’s no wonder this comfort food is good for breakfast and dessert. Here’s the cream of the crop.
The king of fruit is the ultimate palate-pleaser for most Singaporeans, but their complex aromas can be extremely thorny to work into desserts. Here are the purveyors who get it right.
The bar nosh staple of the Brits is tricky to get right, requiring a flavourful yet crisp batter, well-cooked fish and thick-cut chips, all without being too greasy. Here’s the pick of the lot.
Though rooted in Portugese and British history, the egg custard pastry has won Chinese hearts to become a mainstay of dim sum menus. Here’s the best of the bunch.
The criterion for the modern version of Italy’s Neapolitan pie—fresh and generous toppings, warm, gooey cheese, and a crispy cornicione, or pizza lip. Here’s our pick of who fits the canon.
This ubiquitous spiced soup transcends cultural differences. Here are our favourites.
The deep fried pork cutlet, a century-old interpretation of schnitzel, has evolved to become one of Japan’s best-loved treats. Our verdict on who does it best in Singapore.
The litmus test of this traditional French pastry: a meringue like texture and slight chewy centre. Here’s who made the shortlist.
Perhaps no other dish demands more finesse from a dim sum chef than the steamed soup dumpling where the thickness of the skin and richness of the stock come into play.