YS3 Chef: Best of Singapore - Part II
Hi S3 Family!
You might’ve seen our last food tour in Singapore — we were hosted by the team at Odette and got a taste of the city’s refined and iconic favorites.
But this time? We’re back for round two, and the vibe is completely different.
New neighborhoods. New flavors. New perspective.
This time we’re exploring a totally different side of Singapore — guided by Chef T.C., executive chef of the 3-Michelin-starred Restaurant Zén. He took us on a journey across his personal favorites: from legendary hawker stalls and seafood feasts to sustainable cocktail labs and one of the most divisive fruits in the world.
If part one was polished and elegant, part two is bold, loud, and full of surprises.
Want to come along for the ride?
The full episode is now live on our YouTube page — you can experience it all with us, in real-time.
Here’s a closer look at everywhere we went;
Da Dong Prawn Noodles
We kicked things off early — and so did everyone else. A queue was already forming before we even got in line. We’re at family-run hawker legend that’s been running since 1966, staying true to it’s root for nearly 60 years. Founded by Lim Kim Khoon and now run by his son Watson, who left the corporate world in 2018 to carry on the legacy. They’ve even resisted franchising—even when offered—keeping that authentic hawker experience.
The soup is hearty, packed with umami, and topped with thick, juicy prawns and crispy lard cubes. The noodles were bouncy and springy, and even on a humid day, we were thrilled to be slurping hot soup. Simple, soulful, and a Singapore staple.
Imperial Treasure Super Peking Duck (Jewel Changi)
Then it was off to the newly opened Imperial Treasure with a private room overlooking the Rain Vortex! Which was just as stunning in person!
We’re here for one reason, this is Chef T.C.’s go-to for Peking Duck! The skin… lacquer-like crisp, the meat is tender and luscious. Personally, we can’t say we’re experts at peking duck, but this was juicy, crispy and such a treat!
While there, we were also lucky enough to enjoy:
– Australian lobster in a thick superior broth
– Beef cubes with garlic (so tender and juicy)
– Shrimp in a chili crab-style sauce (a little tangy for us, but still fun to try)
Such a great spot for elevated Chinese classics!
Hill Street Tai Hwa Pork Noodle
Founded in the 1930s by Tang Joon Teo this location remains family-run—now helmed by his son. This one-Michelin-star hawker stall is a legend. One of only two street food spots in the world with a Michelin star. Known for their vinegar-dressed bak chor mee, the team here has been at it for decades.
Our honest take? We appreciated the dense, al dente noodles, but flavor-wise, it didn’t blow us away. Maybe the recognition is more for consistency and heritage — which we totally respect. Still, it was great to finally try one of Singapore’s most talked-about hawker stalls.
Rempapa
Sheltering the full tapestry of Singapore’s heritage—Chinese, Malay, Peranakan, Eurasian and Sri Lankan—this restaurant is led by Chef Damian D’Silva, a MasterChef Singapore judge and notable enough to feature on Anthony Bourdain’s Singapore episode. The focus? The flavors are thoughtful, layered, and clearly rooted in spice and culture!
Fura
Opened in late 2023, Fura is one of Singapore’s most forward-thinking cocktail bars — and it’s already making waves. Founded by Sasha and Christina, Fura was awarded the 2024 Asia’s 50 Best Sustainable Bar Award.
Their mission? To push the boundaries of drinking culture — with cocktails that are climate-conscious, zero-waste, and unafraid to challenge norms.
Our tastings included:
– Jellyfish Martini: salty, briny — like a plunge into the ocean
– Mealworm Margarita: bold, spicy, and surprisingly delicious
– Quail Martini: funky, savory, complex
Now, thoughts on the drinks? While we absolutely love and support everything they’re building, the drinks themselves were... very unique. Are we racing back for round two? Not immediately, but definitely worth the try! We also went on a day they were closed, so we weren’t able experience the full buzz and ambiance of an open night!
JB Ah Meng
This hotspot has hosted culinary giants from Anthony Bourdain—who called their white pepper crab “some of the best he’s ever had” and even tried to lure the recipe to New York—to Gordon Ramsay and Ferran Adria. A lively, no-reservations, open-till-late hotspot packed with locals and chefs alike. The walls are lined with photos of visiting Michelin-starred legends.
We ordered the signature white pepper crab — sweet, spicy, juicy, and definitely the hype.
Also tried:
– Cereal prawns (yes, with actual cereal — and yes, it works)
– Garlic clams (some of the most intensely garlicky clams we’ve ever had)
It’s loud, chaotic, and absolutely essential.
Durian 36
Apparently, this is a 24‑hour staple, sourcing premium durians from Malaysia!
It was our very first time trying durian, and Chef T.C. guided us through an eclectic tasting of his favorites. We sampled multiple cultivars: XO, Red Prawn and Musang King, each with wildly different flavor profiles
– One tasted like a “garlic‑fruit smoothie”
– Another was “dirty‑socks meets garlic”
– One leaned sweeter, more custard-like
The texture was custard meet brie cheese & ripe banana vibes. Here were our personal notes: it's definitely an acquired taste, and much better understood over several tries. Chef T.C’s advice; eat it late—because the aroma does linger.
That’s all for now folks, as always thanks so much and see you next time!
Laila & Adrian