Restaurateur Liling Ong of Bar Cicheti and Fynn's shares her favourite dining spots in Singapore
Because F&B insiders know best
These days I'm busy with launching our summer menu at Bar Cicheti, showcasing the best seasonal Italian produce and wines that thrive in summertime.
A hawker stall I would queue for is Zion Road's famous char kway teow.
I'm a regular at Far East Plaza's chicken rice stall. I've been going there with my friends since we were in our teens.
When I need to eat clean, I cook at home.
My favourite bar in Singapore is 28 Hong Kong Street. They make the most delicious Boulevardiers.
My guilty pleasure is digging into an Alaskan king crab leg at Burnt Ends, with a glass of Fruit Basket by Yeti & the Kononut.
My go-to supper spot is Newton Hawker Centre. Although I rarely go for supper now, the off chance visit past 2am brings back fond memories of my younger years.
For weekend brunch with friends... nothing beats our menu at Fynn's. I always have a tough time deciding between the French toast or chicken and waffles.
The best place to get a meal with seafood is Naked Finn. They also do a mean coconut and rum cocktail, and their chendol is to die for.
For special occasions, my go-tos are Shinji by Kanesaka and Zén.
My all-time favourite restaurant is currently Amber in Hong Kong. They have just reopened with a new menu that is dairy-free, uses only raw sugar and can easily accommodate a gluten-free diet too. It is a completely guilt-free meal for my lactose intolerant system and doesn't fall short on delivering divine flavours in sublime combinations.
My favourite farm in Singapore sadly doesn't exist as yet. I dream of the day when a Babylonstoren-like concept opens on our shores.
I grew up eating my grandmother's food. She was a prolific cook and baker who loved having a full house and throwing lots of dinner parties. We even created a family book with all her perfectly handwritten recipes!
For dining with family, few things can surpass a home-cooked meal where produce has been carefully sourced and wines have been thoughtfully selected. To me, it is the most meaningful and heartfelt gesture one can make.
The food scene in Singapore is constantly evolving. I feel incredibly privileged to be able to play my part in it.