[Taste] Very delicious chicken soup, drinking the taste of childhood. The novel and distinctive rich fish raw, exquisite and delicious; the four-hi roasted fish is salty and moderate, the sweet grunt meat is sweet and sweet, the fried ribs are a group pet... shrimp roast wheat QQ bullet teeth, truffle Xiaolongbao is the most popular, eating two cages is not enough to add... I prefer thousands of layers of oil cake, The students were full of praise for Luoshenhuabing...[Environment] Very elegant and spacious. Although there are many people during the Chinese New Year, they are all lined up outside and led to the meal by the waiter, so it looks well organized, not noisy, and the dining environment is very comfortable...[Service] A big brand should have all the enthusiasm and thoughtfulness, the food is fast, the on-site operation is rich and the fish is skilled, very good. The New Year&#39;s Eve dinner for four people of S$216, equivalent to more than 1,000 RMB, about 250 per capita - except for the slightly higher price, other impeccable

Din Tai Fung(Paragon)

Alma By Juan Amador located in 22 Scotts Road Goodwood Park Hotel | Goodwood Park Hotel, Singapore 228221, Singapore, from pre-dinner snacks to the final desserts, every dish is very layered, it can be said that every mouthful has surprises and surprises! The ingredients are also very good, the pork is elastic and just right with a little grease. It may become a reason to come to Singapore next time!

Trip Gourmet Awards

Top 33 Fine Dining 

Michelin two-star French meal, order the seasonal black truffle package ～ full of truffles and fish, so satisfying! &quot;Truffle Big Bang&quot; (I took the name myself, with sweet onions, every spoonful of the entrance is the aroma of truffle ～ The dessert part is a super surprise, the big pearl dessert is wrapped in citrus-flavored Italian milk jelly and the same taste sled, with jelly and citrus pulp at the bottom, It&#39;s delicious to go to heaven! The dessert is even more refreshing. I saw the first time a pears dessert with musk, which was caramel-flavored cream and crunchy biscuits. It was a wonderful and beautiful taste. A great meal!

Speaking of dumplings restaurant, this restaurant is a store opened by Fujian people from China. I recommend this store&#39;s Fujian fried noodles. The taste is particularly strong, the taste is particularly heavy, the fried is also particularly delicious, and the price is relatively affordable. There are also many dishes inside

Top 19 Local Restaurants

Come to Sichuan Hotel to eat Sichuan cuisine ～～😋 This Sichuan Hotel is a Michelin two-star restaurant. The chef is Japanese. Chen Jiantaro, who is now the boss, is the third generation of heirs. His grandfather, Master Chen Jianmin, left Yibin that year. After developing in Chongqing, Shanghai, Taiwan, Hong Kong and other places, In 1952, he moved to Yokohama, Japan, and then opened the first Sichuan restaurant in Tokyo in 1958. Chen Jianyi, the second son, inherited the clothes. He improved the menu and expanded the restaurant. He wrote many books on Sichuan cuisine and became a red man of Japanese cooking and snoring programs. The proud record is known as the Chinese cuisine iron man, and has also been on the list of Japanese contemporary craftsmen.

There are also many Chaozhous of Singapore&#39;s ancestral origin. I think Chaozhou cuisine will be good, so I went in and ordered the brine platter and fish rice, but the fish rice is not authentic at all. It is not the same day&#39;s production. Chaozhou cuisine must still go to Chaoshan.

Xu Huiling, who was awarded the &ldquo;Asia&rsquo;s Best Dessert,&rdquo; has been the chef of the pastry room at Michelin Samsung restaurant Les Amis for many years. Backed by the big tree, it is good to enjoy the cool. In addition to sharing the purchase channel and purchasing high-quality seasonal ingredients from the world, it is also shared that the kitchen can eat the handmade French style of rice three-quality control without hurting the wallet. It is worth turning the menu over and over several times. Ard&egrave;che Chestnut French Ard&egrave;che chestnuts, sugar is less moisture, and the thickness is the ripe chestnut fragrance that precipitates time. The dense chestnut mousse, the delicate chestnut mud and the sweet chestnut block, the three textures and flavors are layer by layer, it is really overjoyed. Rum frozen adds a deep and heavy lusciousness, and the snowy alpine snow seems to appear in front of you in the microscopic. Caramel Mixed Nuts If you think Wuren is unpalatable, it must have never eaten authentic! Carefully selected full of flawless nuts, pistachios, almonds, oysters, cashews, pumpkin seeds, etc., caramel mixed into orange sauce has a honeyed fruit flavor, stick to the whole family, high and piled on the oysters overflowing, more chewy and more fragrant. Sweet Potato12 Monthly limited, sweet potato dumplings in Chiba Prefecture, Japan. The powdered roasted sweet potatoes are made into mud and filled with mud, without fiber affecting the taste, and the spiral squeezes on a light protein cream like marshmallow. The malt sugar of roasted sweet potatoes is a cool breeze blowing the autumn pool. Paris Brest Italian Piedmont oysters are made of sauce, very literally squeezed out a large circle of high and strong in the wheel puffs, and the roof is pure nut oil moisturizing, and the aftertaste is the lively walnut cream. Although slightly greasy, but love can not be released, the satisfaction is so big that it can&#39;t stop. Pear Bourdaloue The golden Australian William pear is boiled until it is mellow and soft, the pear juice is sweet and warm, and the crispness of the circle of almond slices around the edge is in stark contrast. Cherries seasoned Australian Tasmanian cherries, bite a crisp, sweet, sour juice splash. Transparent separate cherries and slightly thin Castellar sauce, transitioning from refreshing to almond-based aromatic.

【口味】非常好喝的鸡汤，喝出童年的味道。新颖有特色的发财鱼生，做得精致而味美;四喜烤夫咸淡适中，香甜咕咾肉酸甜可口，炸排骨是团宠&hellip;虾仁烧麦QQ弹牙，松露小笼包最受欢迎，吃了两笼还不够又要添加&hellip;本人偏爱千层油糕，仔同学却对洛神花冰赞不绝口&hellip;【环境】很雅致，也比较宽敞。虽然过年期间人很多，但都是外面排好队被服务员引领到餐位，所以看起来井井有条，不吵不闹，就餐环境很舒服&hellip;【服务】一个大品牌该有的热情周到全都有，上菜也快，现场操作发财鱼生手法娴熟，很赞。四个人216新币的年夜饭，折合人民币约1000多，人均250左右--除了价格稍高，别的无可挑剔啦

鼎泰丰的包子从褶数上都有严格的要求，包子皮吃起来很筋道，包子的馅料汁水很足，乌骨鸡也是他家的一大特色，鸡肉吃起来有淡淡的酒味。

Ding Taifeng&#39;s buns have strict requirements from the number of folds. The buns are very tough to eat. The buns are full of filling juice. The black bone chicken is also a major feature of his family. The chicken has a faint taste of wine.

人多就证明东西好吃。我们前面排了大约20人,看样子我们15分内就可以有桌子吃饭了。餐厅的装饰很漂亮,菜单有很多套餐,我们点了2个很好吃的套餐,两份都有饺子,一个面包和一些面条和豆腐脑。都很好吃。 这里的价格是很合理的,

Many people prove that things are delicious. We have about 20 people in front of us, and it seems that we can have a table to eat within 15 minutes. The restaurant is beautifully decorated and the menu has many packages. We ordered 2 delicious packages, both of which have dumplings, a bread and some noodles and tofu brain. All delicious. The price here is very reasonable,

来自台湾的鼎泰丰，在新加坡生根发芽，最著名的要数18褶小笼包了。在这个基础上，鼎泰丰又开发出新口味：松露、虾仁、蟹粉&hellip;琳琅满目的各种小笼包，堪称小笼包聚会。蛋炒饭和牛肉汤都是台湾风味的中餐，后者连肉带筋很大一块，酱香浓郁。台式三杯鸡用的都是鲜嫩的鸡腿肉，也是不能错过的台湾风味。在饭点起码要排半个小时的队，但是坐下来品尝美味的一瞬间会感觉排队也值了。

Ding Taifeng from Taiwan, taking root and sprouting in Singapore, is the most famous 18 fold Xiaolongbao. On this basis, Ding Taifeng has developed new flavors: truffles, shrimps, crab powder... a variety of Xiaolongbao, which can be called Xiaolongbao gathering. Egg fried rice and beef soup are Taiwanese-style Chinese food, the latter is a large piece of meat with a lot of tendons and a strong sauce. The three cups of chicken in the table are all fresh chicken thighs, which are also a Taiwanese flavor that cannot be missed. At least half an hour of queues at dinner, but sitting down to taste the delicious moment will feel that the queue is worth it.

🥢当日菜单 蒜泥白肉：味道不错，比其他中餐厅里做得更地道。蟹粉小笼包：吃得到的蟹肉，很新鲜。小笼包：鼎泰丰的招牌菜，肉馅口感很好，汤汁鲜美。我们选了每份八只的小笼包，但是被服务员搞错了，先端上来四只。芋泥小笼包：味道不要太赞！芋泥馅很纯，很绵，非常细腻啦，重点是没有很甜，太幸福。珍珠奶茶：&pound;4.5一杯，珍珠比其他奶茶店里的要更饱满，但是奶茶的味道和其他奶茶店里卖的都不一样。有一点泰式奶茶的颜色，茶味又很台式。🍴用餐感受 总体来说很不错哦，值得去吃。小笼包的大小稍微比国内小了那么一点点吧，但并不影响口感。服务员多数会讲汉语，所以很好沟通。餐厅是上午11点开始营业，我们大概11:05到餐厅门口的时候，已经在排队啦。但这个排队是指排队进餐厅，因为用餐的人还蛮多的。整个餐厅比较大，进去后，会有服务生带你去相应的座位，所以我们也没有等很久。很不错的餐厅，希望一直火下去哦。

🥢 Menu of the day Garlic mud white meat: It tastes good, more authentic than other Chinese restaurants. Crab powder Xiaolongbao: The crab meat you can eat is very fresh. Xiaolongbao: Ding Taifeng&#39;s signature dish, the meat filling tastes very good, and the soup is delicious. We chose each of the eight small cages, but the waiter made a mistake and brought four first. Taro Mud Xiaolongbao: Don&#39;t taste too good! Taro mud filling is very pure, very soft, very delicate, the point is not very sweet, too happy. Pearl milk tea: &pound;4.5 One cup, pearls are more full than other milk tea shops, but the taste of milk tea is different from those sold in other milk tea shops. There is a little Thai milk tea color, and the tea taste is very desktop. 🍴 The dining experience is generally very good, it is worth eating. The size of Xiaolongbao is a little smaller than that of China, but it does not affect the taste. Most of the waiters speak Chinese, so they communicate well. The restaurant is open at 11 am, and we are already in line at the door of the restaurant at about 11:05. But this queue refers to queuing to enter the restaurant, because there are quite a lot of people dining. The whole restaurant is relatively large. After entering, there will be a waiter to take you to the corresponding seat, so we have not waited for a long time. Very good restaurant, I hope it will continue to fire.

Din Tai Fung(Paragon)

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