But where do they go when they‘re not the ones dishing out gastronomic delights for hungry diners?
Under his watch, Jaan entered the World’s Best Restaurants list for the first time at number 100 in 2014 and leapt to 74th place a year later. In 2015, Royer left Jann to present his seasonal produce-driven flair at his new fine dining restaurant, Odette, which was awarded 2 Michelin stars in the inaugural 2016 Singapore Michelin Star List, and again in 2017.
NEXT: Julien’s favourite restaurants →
“Where to start? I like Luke’s for really, really good oysters and seafood from the Boston bay area. I also like Brasserie Gavroche (pictured) for heart-warming bistro dishes; you almost feel like you’re in Paris there. I like Bar-roque Grill for celebrations and special occasions because chef Stephane Istel is an entertaining character and is very good at doing whole pieces of meat and fish or a big couscous and bouillabaisse.
I took Xavier Beaudiment (of Restaurant Le Pre in France) for chilli crab at Jumbo Seafood in East Coast and he had never tried anything as spicy before. He was very surprised to discover new flavours. I also took him for xiao long bao (steamed dumpling) at Din Tai Fung, which is where I always take chef friends from overseas.”
NEXT: Andre Chiang, Restaurant André →
The Taiwan-born, France-trained chef’s eponymous Restaurant André has not only received 2 pleasing nods from the Michelin guide both this year and last, it’s also 14th on the vaunted World’s Best Restaurants list. His art-infused Chinatown shophouse is where degustations explore unexpected gastronomic forms and textures.
NEXT: Andre’s favourite restaurants →
“I like Jade Palace Seafood Restaurant (pictured), where I order the mixed meat and Hong Kong lap cheong (Chinese sausage) claypot rice and ask them to make it extra spicy. Sometimes people are surprised to see me eating there but I’m always looking for that contrast. I like to try something totally opposite to what I do as it de-stresses me.
I took Daniel Humm (of New York’s Eleven Madison Park) to Tian Tian Chicken Rice at Maxwell Food Centre and he really loved it. He had it three or four times in a row for lunch everyday; he didn’t have anything else.”
NEXT: Jason Tan, Corner House →
The classically French-trained chef plays in the contemporary realm of Gastro-Botanica at Corner House, where imaginatively-treated fresh fruit, vegetables and herbs stand out in settings of succulent seafood and meats. The plates draw their spirit from the restaurant’s historic bungalow location in the Botanic Gardens and global cuisines.
NEXT: Jason’s favourite restaurants →
“I go to JB Ah Meng about four times a month after work with my team or chef friends. It’s like a nightspot because it operates till 3am. The menu doesn’t change much and the food is very comforting. I always get the white pepper crab, san lau hor fun (rice noodles with fish and bean sprouts) and di san xian (stirfried eggplant, green pepper and potato).
I’m Singaporean, so a hawker in an alley is nothing special to me but it’s fun to bring friends from overseas and see them shocked by the surroundings. I took Niklas Ekstedt (of Sweden’s Ekstedt) and he loved it – he adapts very well to Asian flavours and he ate a lot.”
NEXT: Julien Royer, Odette →
By Desiree Koh, SilverKris, last updated July 2017
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