Singapore's top chefs share the essential ingredients to creating a restaurant to remember.
It's an exercise that we've been doing for over 30 years—putting together the annual Best Restaurants guide. Since 1986, Singapore Tatler has published the island’s finest dining experiences in a handy guide, which takes a new form this year as part of the T.Dining magazine, a bi-annual publication covering the city’s diverse and dynamic food scene.
We always get asked: How do we judge what makes a best restuaurant? For the editors and esteemed panellists who decide which restaurants make the cut and which deserves to be awarded, we look at four main things: setting, food, wine and service. We all know, however, that a lot of elements have to come together to create an exceptional dining experience. So, we asked chefs and restaurateurs their secret ingredient to making their establishment the best in a video shown at the T.Dining Best Restaurants 2017/18 Awards ceremony.
The annual celebration pays tribute to the city’s premier chefs, restaurateurs and industry experts who continue to enrich the local dining landscape. This year's event was filled with new surprises—we announced the new T.Dining by Singapore Tatler brand, unveiled the Best Restaurants 2017/18 list and crowned this edition's awardees. We also introduced three new award categories: Best Interior Design, Local Champion and Restaurant of the Year. Find out the night's biggest winners here.
T.Dining by Singapore Tatler covers the city’s dynamic food scene and offers an insider look at the global culinary landscape, food and wine trends and the best gourmet experiences. It aims to showcase the best of gastronomy in a single serving—whether it is through print, online or curated events.
