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Home , Chilli crab, Fish head curry, Katong Laksa, Malay cuisine, Oyster omelette, Peanut sauce

City Design Tour

ingapore, in the midst of a construction boom, is an international hub and has set its sights on becoming the world’s top digital nation. No matter how you get to this island city-state (maybe the $18,000 Singapore Airlines suite with a flat-screen TV, double bed and ?) you’ll be sure to love this bustling metropolis, bursting with creativity and innovation.

Marina Bay Sands Boasting a three-acre skypark 57 levels above the ground–where you can swim in the infinity pool, hang at the observation deck or grab a bite to eat–this three-tower hotel looks like something out of the future. Inside you’ll find over 2,500 hotel rooms plus numerous celebrity restaurants, shopping, a museum, and more. www.marinabaysands.com {

The Department of Caffeine (D.O.C.) Designed with an industrial yet cozy feel, the D.O.C. makes one thing certain: they take and very seriously. It’s a small space, but their menu is a big hit. Visit them on social media to see photos of their delicious dishes. Warning: the Apple Pie Waffle may result in a booked plane ticket. www.deptofcaffeine.com

Red Dot Museum Design experts from around the world decide what will be displayed at this museum. They say Red Dot isn’t just a snapshot of the best in international design, but it’s where you should start before you explore creative Singapore. Included with entry: a free map for a walking design tour of the neighborhood. www.museum.red-dot.sg

The National Agency for Design Singapore wanted to invest in their creative sector to both enhance the value of the city and make life better for its in- habitants. This organization offers grants, runs workshops, and acts as a central hub for the local design scene. Design exhibitions and events are open to the public at the agency’s National Design Centre (NDC). www.designsingapore.org

Restaurant André Ranked one of the 50 best restaurants in Asia and the number one restaurant in Singapore, André Chiang’s style is an interpretation of Southern French Nouvelle. The décor is comfortable and contemporary, so you feel like you’re lounging at someone’s home–a very fabulous, sophisticated home. There are only 30 seats, so make your reservations early. www.restaurantandre.com

Sonar by Neverland This hotspot is open every night of the week and is billed as a club “experience”. Sonar alternates between live music and DJs, featuring talent from all over Asia. This is touted as one of the best late-night venues around. The two-floor space has a very intimate feel and will definitely envelop your senses as the lights and music take control. www.facebook.com/ClubSONAR.SG

Eats Hainanese Chicken Steamed chicken served with rice cooked in chicken . This all-time fa- vourite dish makes for a quick, fulfilling . The quality of chicken stock is crucial to this dish, and you can tell by the steamed rice oozing with fla- 1 vour and a fragrant aroma. Pour some dipping over the chicken and give it a go.

Chilli Crab Hard-shell crabs cooked in semi-thick gravy with a tomato chili base. The steamed crabs are partially cracked, then lightly stir-fried in a paste com- prising of chili sauce, and eggs. Despite its name, chili crab is not 2 all that spicy. is normally ordered to soak up the gravy, so dig in with both hands!

Laksa Rice in spicy coconut with shrimp, fish , egg and chicken meat – a cross between Chinese and . also has many variants, but the one in Singapore is , with cut-up noo- 3 dles. Cockles and puffs are sometimes added.

Char Kuay Teow Broad white noodles fried with black Soya sauce, bean sprouts, fish , 4 clams and .

Hokkien Prawn Mee Stir-fried noodles with prawns, slices of chicken or pork, and fish cake, seasoned with , and chili. Each serving comes with sauce and a wedge, to tone down the oily taste. The Sin- 5 gapore version uses thick, flat egg noodles.

Barbecued Stingray Originating in the streets, barbecued stingray has become a popular sea- food dish served at hawker stalls. The classic version features stingray meat slated in thick sambal sauce – a spicy with diced tomatoes, chil- 6 ies and as base ingredients – then wrapped in leaf to be cooked slowly on a grill.

Fish Head Curry A huge and cooked in a curry and served with rice or bread. Usually accompanied by a glass of ‘calamansi’ or local lime juice. Its origins are in South Indian, with Chinese and Malay influences. In some 7 versions, juice is added to give a sweet-sour taste.

Satay Skewered grilled meat served with (), sauce and cucumber-chili relish. This popular side dish makes an excellent starter or party platter. It has a strong scent and flavour, as this is the 8 key marinade ingredient. Choose from pork, chicken, beef or mutton.

Char Siew Rice/Noodles Rice/noodles served with a generous serving of barbequed pork in a 9 thick sauce.

Oyster An egg omelette mixed with flour and fried with a generous helping of 10 small garnished with leaves.

source: www.singapore-guide.com

Singapore

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