101465 Nasi padang dishes are prepared in a hot, dry style of cooking unique to Indonesian cuisine, and are rich in flavour and aroma.
101466 Singapore’s local nasi padang stalls however, have made a name for themselves by consciously blending healthier alternatives such as less salt added in dishes and bigger vegetable portions into their overall spread.
101467 Nasi padang dishes are typically shared like a mini buffet with friends or family, each member helping himself to his personal favourites and placing a scoop of everything on his plate of rice.
101468 The most popular nasi padang stall in Singapore is Hajjah Maimunah Nasi Padang in the Kampong Glam district, which provides a homely dining experience that’s perfect for big groups wanting to sample a wide range of dishes.
101469 But you don’t have to go the Kampong Glam or Geylang areas of Singapore to try this Malay-Indonesian fare; there are numerous nasi padang outlets dotting the city, even in places like the CBD, where lunchtime patrons flock to well-known outlets for their regular nasi padang fix.
101470 When you arrive at a nasi padang stall, you’ll be confronted with an array of dishes displayed in a glass-panelled counter.
101471 Do not be intimidated by this sight; just point at the dish you fancy having (or ask the stall helper for recommendations) and you’ll be promptly served.
101472 This is often the best-value-for-money value meal you’ll find during your time in Singapore.
101220 この 料理 は 、 シンガポール で 食べ られる 料理 の 中 でも 、 最 も コストパフォーマンス が 高い メニュー と 言え ます 。
101475 With the Marina Bay Sands ® as its setting, Guy Savoy is the eponymous restaurant by Chef Savoy, one of France’s most celebrated chefs.
101476 In Paris, this award-winning chef’s restaurant of the same name is considered one of the finest haute cuisine establishments in the world.
101477 Featuring fine haute cuisine using carefully selected produce, you’ll find signature dishes such as Côte de Gros Turbot, Turbot steamed with spinach, with a poached egg on a slotted platter atop a soup bowl filled with fish bouillon, and Chef Savoy’s deceptively simple artichoke soup with black truffles.
101478 There is even a tea dégustation, a menu designed to be paired with teas from around the world, exclusive to the Singapore Guy Savoy.