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"I had a Koshi Hikari rice bowl brimming with finely chopped braised sea cucumber, pork jowl, shiitake mushrooms, wawa cabbage, and dried scallops, with a cured soy sauce egg yolk in the centre. Mixing everything results in a harmonious blend of flavours, the sea cucumber’s excellent texture standing out, and a side of cincalok sour chili lets you season to taste." - The MICHELIN Guide
Award-winning Straits cuisine, heritage ingredients, Botanic Gardens view