Best dishes of 2018: Top eats in Singapore according to the Buro team

Best dishes of 2018: Top eats in Singapore according to the Buro team

Cream of the crop

Text: Janice Sim

We have had a couple of pretty epic meals this year; from Michelin restaurants to mum's annual showdown during Chinese New Year. From foreign meats to falling back in love with the heart of local hawker fare, we regretted nothing. But if we had to choose the one, ultimate dish to sum up our vivacious culinary conquest in 2018, these winners would be it. 

Burrata and sourdough covered with burnt onion jam from Bar Cicheti 

"This was one heck of an anti-pasti, coming from a pasta nazi. Perfectly charred onion jam caramelised into grilled sourdough; paired with the chilled milky burratina. Amalgamation of flavours heightened by contrasting temperatures — it's a sensation I would glady relive." — Associate Lifestyle Editor, Janice Sim 

Biryani from Bismillah Biryani 

"At $15, this biryani doesn't come cheap, but it's tender, pull away from the bone baby goat meat and deceptively dry basmati rice's Pakistani-influenced spice profile will put every other oily counterfeit version to shame."— Aravin Sandran, Culture Editor

Best dishes 2018

Beef rendang from Violet Oon Singapore Ion Orchard

"Beef shin braised low and slow in a thick rich and smooth well balanced rempah. The meat is so perfectly tender, completely without sinews, and it breaks away immediately when you cut it with your spoon." — Contributing Watches & Jewellery Editor, Celine Yap

Pitan tofu from Koh Grill & Sushi Bar

"Sounded weird, tasted amazing." — Fashion Writer, Ryan Sng

Pata Negra (Iberico pork presa with charred Piennolo tomato and white carrot and apple purée) from Preludio

"The pork shoulder cut takes about 15 hours to prepare before being coated with squid ink-dyed panko breadcrumbs and pan-fried. The result? Juicy, moist and tender pink pork with flavours surfacing from the spice rub of cayenne and paprika, with tangs of sweet from sherry vinegar." — Editor-in-Chief, Esther Quek

Preludio Iberico pork

Udon from Inaniwa Yosuke 

"I am so obsessed with this hand-stretched udon in Japan Town at Wisma Atria that I go every other week. The Inaniwa noodles are impossibly slurpy and comes with a bite, unlike the more popular, thicker, starchy type of udon familiar to our palettes. I don't bother with the fancy sauces. This udon is best enjoyed chilled, dipped in shoyu broth and enjoyed with lots of leek and wasabi." — Fashion & Beauty Editor, Jolene Khor

Sembawang White Beehoon from White Restaurant 

"Generous portions with very well-seasoned gravy. Personally, I like the mix of egg and vegetables in the dish. Go early though, the queue can get scarily long during dinner." — Editorial Intern, Corinne Cheah

Best dishes white bee hoon

Burgers from Shiok Shack

"The juiciest patties (grounded in-house) were seasoned to perfection and topped with fresh romaine lettuce, tomatoes and molten cheese, placed in between toasted soft burger buns. It was love at first bite." — Vanessa Caitlin, Group Digital Creative Producer

Read more food reviews here.

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