Yum Hwa (of fresh pasta private diner Ben Fatto 95) shares his favourite dining spots
Because F&B insiders know best
These days I'm busy with Ben Fatto 95 — a home-based kitchen which I started three months ago to introduce the art of fresh hand formed pasta.
A hawker stall I would queue for is Xing Ji Bak Chor Mee at Bedok, Block 85 Hawker Centre.
I'm a regular at the Yew Tee Toastbox outlet which makes my teh-c extra frothy.
When I need to eat clean, I will get my mom, who's a health and organic food buff, to prepare breakfast, lunch and dinner.
My favourite bar in Singapore is Bitters and Love at Amoy Street.
My guilty pleasure is chicken McNuggets, french fries and chicken McNuggets.
My go-to supper spot is Gu Zao Ren Taiwanese porridge along Changi Road. They're pretty near Seng Kee Mee Sua.
For weekend brunch with friends... I go to Artichoke. Great brunch vibe, and their delicious fried chicken is my go-to for anything to do with fried chicken.
The best place to get a meal with seafood is Greenwood Fish Market at Greenwood Avenue.
For special occasions, I would dry age a whole shortloin for 100 days at home and gather my beef-loving friends for dinner. I have tried 200 days and more but 100 days is the sweet spot for some fun and funky pleasure you won't get at restaurants without paying an arm and a leg for. Obviously, that also allows us to break the wine bank for some good bottles that we have been saving as well.
My all-time favourite restaurant is All' Osteria Bottega in Bologna. A family run restaurant that allows you to kick back for three hours and savour everything typical in the region of Emilia-Romagna.
My favourite farm in Singapore is Seng Choon Farm which produces excellent eggs rich in lutein that I use for making all my egg-based pasta at Ben Fatto 95.
I grew up eating chicken McNuggets, french fries and chicken McNuggets.
For dining with family, I will head to my in-laws. My wife's Filippino nanny makes excellent Chinese dishes.
The food scene in Singapore is always evolving and expanding with new ideas and concepts to the point it is hard to keep abreast. These days I just take comfort in our local heritage cuisine, which embraces tradition that isn't likely to fade...in my lifetime at least. My decision to specialise in fresh hand formed pasta was also driven by the time-honoured tradition and art form behind the pasta shapes created in the Italian kitchen.
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