Singapore cuisine is as ethnically diverse as its peoples, a blend of Malay, Chinese, Indonesian, Indian and Western influences. A visit to one of the hawker centres or shopping mall food courts will be as eye-opening as gastronomically gratifying. Singapore specialties include Hainanese Chicken Rice, Chilli Crab, Laksa, Char Kuay Teow, Hokkien Prwn Mee.

Restaurant Andre: Taiwanese-born Andre Chiang is without a doubt the king of Singapore’s culinary world. His Modern French fine-diner is ranked as the second best restaurant in Asia and has two Michelin stars.

Odette: Odette, in the National Gallery of Singapore, may be our country’s prettiest and most elegant fine-dining restaurant. Chef-owner Julien Royer named this Modern French restaurant after his grandmother, who instilled a respect for produce and terroir in the young Cantal native.

Burnt Ends: Burnt Ends may just be city’s single most popular and loved restaurant. The restaurant is built around a custom-made, wood-burning brick oven, whose specifications were drawn up by chef-owner David Pynt himself. Diners sit at an 18 seat counter. There is also one small table (for six) on the ground floor. Recently, the restaurant has expanded to include a second floor private dining space. The food is marvellous — comforting, delicious, and featuring the very best ingredients. Every meal at Burnt Ends feels like a party, which may explain why getting in so damned hard.