Singapore can be such a by-the-book place that when you come across something truly creative, you can’t help but stop for a moment to marvel and think: This must be applauded.
Dinner at Fifty Three, a fairly new addition to the Singapore dining scene, is filled with moments such as these. From the amuse bouche of a crispy potato chip dusted with sour yogurt powder to the inventive finale of a melt-in-your-mouth gin and tonic gummy candy, the restaurant had me enthralled through and through.
Chef Michael Han, a former lawyer turned chef who’s an alum of the Fat Duck in the U.K. and Noma in Denmark, may only be in his early 30s but his hand is sure, his vision is appealingly playful and his dishes will remain with you long after you’ve left.