The yoga enthusiast also attributes some of his success to bringing part of his practice into the kitchen. Instead of going through the motions, you need to learn to be mindful, from the cooking to the setting of the cutlery on the table. On the upside, the closure afforded Stroobant and his team of chefs the luxury of time they never had before to experiment with and tweak their dishes. On 5 March, the restaurant reopened with renewed vigour and a fresh new look.
Combining the private dining room with the main floor adds space for two more tables with prime views of out the floor-to-ceiling windows. A stunning red and gold marble-clad pillar draws the viewer's eye to the centre of the room, affording the tables on either side of it a sense of privacy and intimacy. Out of sight from the diners, the kitchen has also undergone a makeover, allowing a better flow of service from the pass out to the dining room.
Before, the focus was really just on the food, but now the whole experience from the entrance to the seating just embraces people better and is more befitting a two-star restaurant. A former food magazine writer based in Singapore, she has a degree in communications for journalism but is a graduate of the school of hard knocks in the kitchen.
She writes to taste life twice. From nourishing bone broths to hearty double-boiled soups, here are 9 MICHELIN-recognised addresses to head to when you need to quell the chill of a rain-soaked afternoon in Singapore.
After making his mark with casual Bib Gourmand restaurant Fico, the Puglia-born chef embarks on his next ambitious ode to the cuisine of his homeland. Six new restaurants join the MICHELIN Guide Singapore selection this November , featuring a mix of dining formats and cuisine types β a vegetarian omakase, upscale casual eateries, fuss-free joints, and the ever-reliable hawker fare.
