Taming the Lion - SG 2019

Ross WS: Nashville meets/meats India :)

Ross WS: Serving the "Impossible" burger and and an amazing brunch on Sundays

Ross WS: Another burger spot serving the "Impossible" burger

Ross WS: The best scrambled eggs served anywhere.. so simple but perfected. Also try the minted mocha.

Ross WS: Really good music playing, try the hard root beer.

Grace Ng: This building has all the places of yesteryears. Come here for sewing, bagmaking and beading crafts, to eat the famous Ah Balling. Singapore is ever changing, please keep this structure for nostalgia

Conrad Hotels & Resorts: Visit an industrial-chic spa in a shipping container, garden included Leggi tutto.

Ross WS: Range of vinyl records, entry level turn tables and the occasional live gig.

Ross WS: Resist the urge to browse through the shelves of carefully curated local literature and make a beeline for the back of the store where a collection of retro SG bric-a-brac awaits. Great souvenirs.

Ross WS: An aura of Venetian elegance, matched by a menu of simple dishes tricked out with premium ingredients.

Ross WS: Pay a trip to this speciality store to browse their selection of vinyls, check out their stack of music books and independent magazines or share a whisky with Curator Sharon Seet. Electronica, hip-hop

Ross WS: Japanese design

Ross WS: Try the popular vegetarian degustation menu. Ingredients from small producer around the world are worked into beautiful dishes such a a signature mushroom tea poured over a cloud of cep sabayon

Ross WS: Reflecting Stroobant's recent conversion to veganism his menu is shaped around vegetables and natural flavours. His extravagant twenty-six-course vegetarian epic is a must try.

Ross WS: The menu perfectly strikes a balance between the flavours of the Indian sub-continent and Asia, Try the comprehensive vegetarian menu.

Ting: Old school and nondescript place but so popular that most rolls/ cakes are sold out by lunch time. Best to call and pre-order to avoid disappointment.

Ross WS: Try palm sugar ice cream

Ross WS: Lim Leong Tee is known for his Mao Shang Wang durians. The fruit of older trees are favoured for their creamy, bittersweet flesh. Lim boasts a regular batch from a 20 year old tree. Open seasonally.

Ross WS: Once a popular street snack in the 70s and 80s, putu piring is now far less common. Perfect molten palm sugar filling, should be eaten pipping hot. Queues long so grab a milo dinosaur from nearby

Ross WS: Vegan take on the Cuban sandwich using jackfruit and hoisin sauce also try the chilli “crab” mantou sliders

Ross WS: Authentic Peranakan cuisine, which is a wonderful mix of Chinese, Malay and Indonesian flavours. Their signature items include Nonya Penang Rendang, Enchanted Forest and Golden Oats Tofu.

Ross WS: Fresh ingredients flown in from Korea, all vegetarian and packs a umami punch still..

Ross WS: This vegetarian café has been serving up Western (mostly Italian and Mexican) cuisine with subtle Indian influences (the paneer pizza). There’s a vast menu of pizzas, pastas, burgers and enchiladas,

Ross WS: Ru Yi Yuan Vegetarian is super popular among residents in Bukit Batok Go early so you won’t be disappointed (the Kway Teow runs out the quickest)

Ross WS: Unlike any Japanese restaurant in town, Teng serves vegan sashimi. Try its 5 kinds platter where prawn, salmon, squid, scallop and tuna all made of konjac jelly but look exactly like the real thing.