Ding Tea is a well-known teahouse. The fruit teas here are cool and refreshing. My favorite is the mango sago. We ordered a large cup without ice. The portion is so big that we can drink it for the whole afternoon.

Ding Tea，这是一家比较知名的茶室，店里面的果茶味道属于是清凉爽口的，我最爱的就是杨枝甘露了，我们点了大杯去冰的，分量超级大，基本上可以喝上一个下午了。

Ding Tea, this is a relatively well-known tea room, the fruit tea in the store tastes cool and refreshing, my favorite is Yangzhi Mannlu, we ordered a large cup to go ice, the weight is super large, basically can drink for an afternoon.

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Batam Island

Wow, there are Chinese employees in the store, and they are super enthusiastic! I have never eaten it before, so I asked the store clerk, and he recommended a few to us. They are quite suitable for my taste. I quite like the taste haha!

Trip Gourmet Awards

2025 Global 100 – Fine Dining 

Singapore Explorer | Mi San French food Odette went to the top-ranked restaurant with friends to eat fine dining. Odette is located in a historical place like National Gallery , the location is good and tonal. Because the location is limited, it is difficult to determine, and a deposit is required. The menu is divided into two kinds of vegetarian and vegetarian, we have ordered. The choice and combination of ingredients are exquisite, but no matter the vegetarian, it is really amazing to me not much. The order of the picture is the order of serving. Appetizers and pre-dinner mushroom tea taste good. The first pre-course, caviar is used in Yongkang, Zhejiang, and the sea urchin is used in Hokkaido. On the contrary, the first avocado is very fresh and can eat the taste of the forest. The first vegetarian food wins. The second saba fish, the fish itself is very fishy, and eating with beets can neutralize the fishy smell. I personally can&#39;t appreciate this dish. The second dish of vegetarian food is beets, which are beautifully placed and can eat the taste of the earth. The second vegetarian food wins. The third hot spring egg, the plate is good-looking and dry ice is used. The egg is said to be boiled in water at 63.5 &deg;C for 50 minutes to have this effect, soft and soft. The fourth is the Scottish blue lobster, the shrimp meat is not completely cooked, the control is just right, the meat Q bullet, the highlight is the sauce with Japanese sake as the bottom, it is rare. The fifth is the most expensive Kinki fish in Japan, near the salmon, the sauce is cooked by fresh shrimp. If you go to Hokkaido, you must eat this fish. This fish is oily, but relatively silver salmon is less. The sixth staple food is pepper roast pigeon, pepper from Cambodian Kampo, pigeon from Bretagne, France, and it is 5 minutes cooked. JR chef is very interested in flying pigeon legs. Overall, innovation is not enough, or something traditional french old school , just punch a card ～

Western Style Japanese Cuisine
On the first night after arriving in Singapore, I enjoyed the Japanese restaurant Waku Ghin, which ranks first in the list of mainland food in Singapore. It is said that this is also Beckham&#39;s favorite restaurant in Singapore.
When the chef came out to greet everyone, I saw a &quot;TW&quot; embroidered on his chest. I thought he was a veteran from the Taiwan military village. Later I learned that TW was the abbreviation of his name Tetsuya Wakuda. A friend in charge of catering promotion at the Sands Hotel in Singapore introduced that this legendary Michelin chef has lived in Australia for a long time. Therefore, unlike many classical Japanese cuisine masters, Tw&#39;s dishes are more personal. To describe it in the official language, it is to use the taste system of Japanese cooking to control high-quality ingredients from all over the world.
Isn&#39;t this the basic killer move of the new chefs of various cuisines that I have seen in the mainland? Putting aside the techniques and ingredients, and then integrating them more widely, and exploring the possibility of innovation, it seems that people have the same heart and the same mind!
However, in fact, the Japanese started exploring this aspect earlier than us, and their attitude is more resolute. After the Meiji Restoration, Japanese society set off a wave of total Westernization. In addition to learning Western scientific education and social systems, Western lifestyles were also considered more civilized and advanced. Therefore, Li Shutong could learn drama in Japan, and the Japanese could brew the best whiskey in Asia. In such a big atmosphere, &quot;Western-style Japanese cuisine&quot; that was highly integrated with Western cuisine was also born.
Focusing on food, tw&#39;s approach is indeed not the traditional Japanese style. The half-cooked wagyu is served with wasabi and Japanese-style yaki sauce. The shape and cooking ideas of the dish are both like Japanese thin grilling, Western salad, and a little like Chinese &quot;lo hei&quot;. What is still adhered to is the forbearance and restraint of Japanese aesthetics. Chinese chefs are obsessed with flowers, while Japanese chefs are fascinated by dry landscapes.
Unlike the big-ticket dishes of Chinese and Western chefs, Japanese chefs seem to be more keen on piling up details. I thought the cup of food at the beginning was a common stomach-warming soup in today&#39;s exquisite Chinese cuisine, but it turned out to be the traditional Japanese chawanmushi. However, the heat of TW has definitely been upgraded and iterated, because the real protagonist of this chawanmushi is the smoked caviar inside. It is necessary to have the warm form of chawanmushi, but also to avoid high temperature from destroying the freshness of caviar. This is probably the precise key that the chef strives to grasp.
There is no commonplace sashimi platter. Fresh sea urchin, fresh shrimp and caviar are mixed to make a &quot;mini bonsai&quot; sashimi &quot;lohei&quot;. We have to admit that many of us Japanese food fans are chasing after the hormonal temptation of raw meat, rather than another culinary expression of a thinking system.
TW has a foie gras-roasted hairtail worth learning from Chinese chefs. The hairtail is deboned and the meat is controlled to be soft, slippery and rotten. When mixed with the oily and residue-free foie gras, it does have a full and complex oil aroma. In fact, judging from the cooking method, ingredient selection and flavor combination alone, it is difficult to define which cuisine or country this dish belongs to. Perhaps culture should not have boundaries!

2025 Asia 100 – Fine Dining 

If Michelin is based on the quality of food and the service of the restaurant, then [JAAN] must have another plus point, that is, the super beautiful scenery. Located on the 70th floor of the Swiss&ocirc;tel Hotel in Singapore, you can overlook the beautiful scenery of the whole Singapore, whether it is the towering MBS or the busy CBD, you can have a panoramic view. If you come to dine at dinner time, I believe the night view will be a different experience.
🍮🍥🍡
We chose the 5-course lunch. The 4 appetizers are small and exquisite. The ingredients include black truffle icon, foie gras mousse and other top-quality ingredients. They are served in ceramic plates of different heights, which looks like a work of art.
🍅🥒🌺
The main course [Sweet Summer Tomato] is very beautifully made. A whole tomato is full of fillings, and a piece of ice cream and flower petals are placed on the top. Under the high-value appearance is a refreshing and appetizing fusion of sweet and sour, which can immediately open the taste buds.
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[Cornish Seabass] and [Organic Chicken] are also very tasty. The chicken is especially tender. When you cut it, the fat meat is covered with a layer of crispy fried potato chips, which gives you the taste of fried chicken.
Whether it is food or scenery, Jaan deserves the title of Michelin. If you are interested, it is recommended to book a window seat in advance.

Ding Tea

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