Fifty-three was another restaurant in Singapore where we thought lunch would be a good option. We booked it for 2pm (last seating) on our last day before we flew home that night.
Iggy’s is Ignatius Chan’s restaurant at the Hilton hotel on Orchard road. It is currently ranked 27 0n San Pellegrino’s list of top 100 restaurants. We decided to try a lunch seating as the dinner menu was very heavy on seafood.
Waku Ghin is Chef Tetsuya Wakuda’s Singapore restaurant, opened in late 2010. His other restaurant, Tetsuya’s, is in Sydney.
After booking flights to Singapore this was the next thing we booked. We knew we were going to Tetsuya’s in Sydney in June and really wanted to also experience Waku Ghin.
Dinner on our third night in Singapore was at the Tippling Club, a restaurant opened and run by an Aussie chef who used to work at Vue De Monde.
J and I really wanted to do a cooking school when we were in Singapore, one because we like cooking and also to learn some local dishes. It is also a good way to meet locals and, in this case, see how they live.
Champagne brunch is a Sunday tradition in Singapore. Lasting around three hours you enjoy a buffet of different foods and in most cases, free flow champagne. Hotel restaurants are a good place to try for these brunches.
Our first dinner in Singapore was at dumpling chain Din Tai Fung. This place is very popular and there was a 10 minute wait for a table. You get given a number and wait for it to flash on the board. While you wait you fill out your order form and then give it to staff when your table is ready.
J and I spent six nights in Singapore in May. This was our relaxation holiday. Normally when we travel we go flat out seeing everything, doing everything and end up exhausted. We decided to have a relaxing holiday and do very little, but we still wanted somewhere where there were things to do and see if we wanted too. We tossed up between Singapore and Hong Kong and had decided on Singapore when JetStar announced a Star Class sale to Singapore. Done!