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Hill Street Tai Hwa Pork Noodle, a Michelin starred Singaporean hawker stall. The Michelin Guide for Singapore was first published in 2016. At the time, Singapore was the first country in Southeast Asia to have Michelin-starred restaurants and stalls, and was one of the four states in general in the Asia-Pacific along with Japan and the special administrative regions (SAR) of Hong Kong and Macau.
The hotel contains seven restaurants. Fine dining facilities includes the one-Michelin-starred Cantonese restaurant Summer Palace and the one-Michelin-starred French cuisine Restaurant Petrus, both of which received the recognition in the guide's inaugural 2021 Hong Kong and Macau edition.
Warner Wong Associates of Singapore renovated the rooms of the Tower Wing in 2003/4, while Leese Robertson Freeman of Hong Kong are currently renovating the same rooms for 2012/3. [2] The hotel focuses on using local supplies and craftsmanship, such as the woodwork in the Summer Palace, designed by renowned Filipino artist-sculptor Claude Tayag ...
Summer Palace – Cantonese; Run by Executive Chinese Chef Kenny Chan of Hong Kong and Sous Chef Hou Xin Qing of Yangzhou, [15] Summer Palace was picked as the best restaurant in the city by the Beijing Tourism Administration in 2013, and restaurant of the year by Timeout Beijing in 2012. [16]
The restaurant may have overestimated the commercial value of the mansion: it agreed to pay a monthly rental three times the guide amount during the auction of 2010. [18] 2018–present. The Singapore Land Authority took over the property from LHN in 2016 and released a tender in 2018 to lease out the property for the next decade.
The first Crystal Jade restaurant opened in 1991 at Cairnhill Hotel, Singapore. [2] In 1992, Ip Yiu Tung invested HK$ 10 million (1992) (US$1.29 million) to keep the restaurant afloat and set the strategic directions of the company. [3] In 2014, L Catterton Asia, the private equity arm of LVMH, bought about 90% shares of Crystal Jade. [2]
Jumbo Seafood [a] is a Singaporean restaurant chain specialising in the seafood aspects of Singaporean cuisine and dishes, such as Chili crab.First opened in 1987 with an outlet at the East Coast Seafood Centre modeling and taking design elements similar to the non affiliated JUMBO Floating Restaurant Hong Kong, Jumbo Kingdom.
In collaboration with the Health Promotion Board, Jack's Place participates in the Healthier Dining Programme. The first phase of HPB’s food strategy aims to increase the number of healthier eat-out meals consumed to 180 million meals per year by 2020 by partnering with 18 food service providers to offer 500-calorie meals across 700 outlets and stalls island-wide.