has Adam Liaw exploring Singapore's incredible food offering. Watch as Adam shares five of his fine favourites from his travels with a few recipes along the way to use your everyday kitchen to create flavourful masterpieces.
Watch the fine food scene unfold right here.
The fine dining restaurants that left their mark on Adam
What Adam ate: "Strawberry" dessert with tomato, shiso and milk ice-cream
Since 2004, Iggys on Orchard Road has been at the forefront of Singapore's dining scene and the menu certainly evokes a sense of excitement and innovation. Sweet, sour and temperature variations throughout this strawberry sphere make it more than just a beautiful plate.
Source: John Heng
What Adam ate: The tomato collection
Seasonal menus with high-quality produce are young chef Kirk Westaway's main aim as he entices his patrons by sourcing ingredients from all over the world and presenting them in a fun and interesting way.
Source: Kirk Westaway
What Adam ate: Lamb kebabs with duck fat pita bread
This is a modern BBQ restaurant from Aussie-born chef Dave Pynt. Grab a seat at the counter and watch the team work their fiery magic with the use of their 4-tonne wood-fired oven which can reach impressive temperatures of 700°C! Why not get barbecuing with these that are served with duck fat pita bread and a spiced yoghurt dressing. Get .
Source: Adam Liaw
What Adam ate: A tasting selection. Their signature dish - Marinated botan shrimp with sea urchin roe and a dollop of Russian caviar.
According to Adam, Tetsuya Wakuda's Japanese-influenced restaurant has some of the most decadent dishes you'll find anywhere in the world. If you want an easy weeknight dish, (ready in less than 30 minutes!) from Tetsuya himself then try his and you'll deliciously impress without the stress.
Adam & Tetsuya at Waku Ghin dish up his amadai fillet with black truffle. Source: Destination Flavour Singapore
What Adam ate: Cacao forest
Yep, it really is open until 2am! In her magical Willy Wonka-style laboratory, pastry chef, Janice Wong and her team trial recipes and edible works of art (literally) all for her progressive dessert restaurant. The aim is lots of storytelling, flavourful creations and then paired with a cocktail as well. Adam tastes the cacao forest dessert which starts with a corn crumble, miso cake, her cacao pod of cherry puree, chocolate and xanthum gum, topped with some fairy floss and a whiskey vanilla ice-cream. This umami-style dessert was a sensation choice and as Adam said, "Every time you [Janice] start adding something more to this, I get more excited!)
Uncover more of Singapore's vibrant food scene with . Visit the for more details, recipes and guides.
Adam watches famed dessert chef Janice Wong of 2am Dessert Bar make her famous Cocoa Forest. Source: Destination Flavour Singapore
