When Anthony Bourdain visited Singapore on his show No Reservations, he and his crew picked many restaurants. Here are all the addresses and the dishes showcased in a convenient list.
This is No Reservations, season 4, episode 1. It first aired on January 7, 2008.
READ MORE: WHY YOU SHOULD VISIT SINGAPORE CITY
DISH – Chicken Rice – Anthony Bourdain Singapore
WHAT IS IT?
Anthony Bourdain had “chicken rice”, a dish made of boiled chicken and white rice cooked in chicken stock. For condiments, they had dark soy sauce, minced ginger and a chili sauce.
“The different combinations, the permutations and ratioes of condiments to rice and chicken and stock are limitless.” -Anthony Bourdain
WHERE IS IT?
Tian Tian Hainanese Chicken Rice
1 Kadayanallur St, #01-10/11, Singapore 069184
Singapore
DISH – “Singaporean Hawker Culture” – Anthony Bourdain Singapore
WHAT IS IT?
Anthony Bourdain sampled chicken, biryani rice, chicken and beef kebabs, beef rendang, roasted chicken and Indian coffee.
“All the dishes here are authentic, the ingredients… fresh! Everything is made from scratch! Really.” -Anthony Bourdain
WHERE IS IT?
Grand Hyatt Singapore
10 Scotts Rd, Singapore 228211
Singapore
READ MORE: SINGAPORE: ALL OF THE RESTAURANTS PICKED BY DELICIOUS DESTINATIONS WITH ANDREW ZIMMERN
DISH – Soup Tulang – Anthony Bourdain Singapore
WHAT IS IT?
They had Soup Tulang which is a dish made of mutton or lamb bones with a spicy red sauce.
“This is pretty f-ing awsome, gotta get this sweet sour thing. Sweet, sour and spicy, come to papa.” -Anthony Bourdain
WHERE IS IT?
Deen Tulang Specialist
505 Beach Rd, #B1-17, Golden Mile Food Centre, Singapore 199583
Singapore
DISH – “Hospital-Themed Cuisine” – No Reservations Singapore
WHAT IS IT?
First: Gin and tonic and Singapore Sling.
Second: A cracker that is made of pizza dough with a layer of persimmon and Iberian ham with parmesan cheese.
Third: Drunken prawn melon, vinegar cloud, sharkfin omelette, caramelized foie gras with shaddock.
Fourth: Enselada caprese salad, mozzarella ball injected with a shot of gazpacho.
Fifth: Dashi soup with olive oil soba consist of benito soup stock.
Sixth: Coffee and tuna belly.
“I love the idea of a favorite food town trying something new. I especially love the idea of a food town supporting dedicated, creative young chefs like the guys working in this kitchen. I love that they’re trying so hard to be fresh and daring and different which is why I feel guilty sneering at this place. I wish the very best to these chefs and cooks, and I see bright things in their future. Whether this concept works or not.” -Anthony Bourdain
WHERE IS IT?
Aurum
Singapore
NOTES – Anthony Bourdain Singapore
Unfortunately, this restaurant has since closed its doors.
DISH – Shark’s Head – No Reservations Singapore
WHAT IS IT?
They had freshly steamed shark’s head which is prepared by putting soy sauce, sesame, ginger and coriander on top of the head and also chili crab from Sri Lanka made of tomato paste, chilis, vinegar, onions, scallion and egg.
“It’s a beautiful thing isn’t it? Actually, it’s not that beautiful but I happen to know how good it tastes. It’s kind of like, you know, when you eat pork belly, you got the mix of textures, it’s that chewiness, stickiness, it looks rubbery but it’s not. It’s really tender.” -Anthony Bourdain
WHERE IS IT?
Tian Jin Hai Seafood International Pte. Ltd.
No. 8, Robinson Road, #10-00, ASO Building, 048544, Singapore 048544
Singapore
READ MORE: ANTHONY BOURDAIN SINGAPORE : ALL OF THE RESTAURANTS PICKED ON A COOK’S TOUR
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