ANTO Pizza E Aperitivi @ Jiak Chuan Road - Awarded No.13 in Asia Pacific and No.95 in The World in The Prestigious 50 Top Pizza Awards

ANTO Pizza E Aperitivi at Jiak Chuan is one pizzeria to watch, standing proud in Singapore’s vibrant pizza scene. Opened only late last year in 2024, ANTO has already made waves internationally, claiming the top spot in Singapore, clinching No. 13 in Asia Pacific and No. 95 in the world in the prestigious 50 Top Pizza Awards. An incredible feat for such a young establishment.

Burrata 4.5/5

While ANTO is first and foremost a pizzeria, the menu offers a handful of sharing plates that complement its pizzas well. We started with the Burrata ($28), served with three types of tomatoes and paired with pesto parlage. The burrata was fresh and creamy, while the natural sweetness of the tomatoes brought a refreshing vibrancy to the dish.

Vitello Tonnato 4.5/5

The Vitello Tonnato ($30) proved to be a welcome starter before diving into the dough-heavy mains. Thinly sliced poached veal was served with Bruno sauce, tender and melt-in-the-mouth. The veal carried a delicate sweetness that paired beautifully with the creamy, savoury sauce.

Marinara Arrostita 4.8/5

Our first pizza was the Marinara Arrostita ($26), topped with cherry tomatoes, oregano and garlic oil. The dough was light and airy with a delightful chew, while the tomatoes imparted natural sweetness. Finished with the fragrance of oregano and garlic oil, this pizza was simple yet deeply satisfying.

Rocco 4.2/5

The Rocco ($24) is a Southern Italian-style pizza baked in a small pan at over 250°C for 10–12 minutes. The result is a puffed crust with a crispy exterior and fluffy interior. Topped with fiordilatte cheese, thinly sliced potatoes and fresh rosemary, each bite was rustic, hearty and full of texture.

Tonno & Cipolla 4.2/5

The Tonno & Cipolla ($42) was an unexpected surprise. On my first visit, Chef Antonio Brancato leaned safe and traditional with his pizzas, but this creation shows his playful, experimental side. Inspired by Japanese flavours, it featured onion purée, slow-cooked tuna prepared Asian-style and seaweed. Each bite carried the brininess of the sea, the umami of tuna, and the crunch of seaweed. It is a bold yet elegant fusion.

Wagyu Pizza 4.5/5

We also tried the limited-time Wagyu Pizza ($38), topped with cherry tomato confit, fiordilatte cheese, sundried tomatoes, wagyu beef (medium rare), chimichurri and truffle oil. Rich yet balanced, the toppings complemented one another harmoniously, with the chimichurri and truffle oil elevating the indulgence.

Sgroppino 4.5/5

The Sgroppino ($18) is a must-order here. A Venetian cocktail of lemon sorbet, Prosecco and vodka, it is theatrically prepared tableside by the staff. Light, zesty and refreshing with just the right hint of sweetness, it works beautifully as both a palate cleanser between pizzas and a lively way to end the meal.

Tiramisu 4.2/5

To finish, we had the classic Tiramisu ($15). Soft, pillowy and well-balanced, it ticked the boxes of what makes a good tiramisu without being overly heavy.

With its world-class dough, thoughtful toppings and playful balance between tradition and innovation, ANTO Pizza E Aperitivi has firmly established itself as one of Singapore’s best pizzerias. Whether you’re here for a classic like the Marinara or something daring like the Tonno & Cipolla, ANTO promises a memorable experience worth revisiting.

Note: This is an invited tasting.


ANTO Pizzeria E Aperitivi
2 Jiak Chuan Road
Singapore 089260
Tel: +65 9689 6869
Instagram
Website
Nearest MRT: Maxwell (TE Line), Outram Park (DT, EW Line)

Opening Hours:
Daily: 12pm - 3pm, 530pm - 11pm

Direction:
1) Alight at Maxwell MRT station. Take Exit 3. Walk down Neil Road to Teck Lim Road. Turn right onto Teck Lim Road. Walk down Teck Lim Road and turn left onto Jiak Chuan Road. Walk down Jiak Chuan Road and walk to destination. Journey time about 5 minutes. [Map]

1) Alight at Outram Park MRT station. Take Exit 4. Walk straight towards Kreta Ayer Road. Turn right onto Keong Siak Road. Walk down Keong Siak Road. Walk to destination. Journey time about 5 minutes. [Map]

Teo Kee Hainanese Chicken Rice @ Clementi West Street 2 - New Chicken Rice Stall In The Hood

Tucked away in the same coffeeshop as Earthworm Laksa, Teo Kee Hainanese Chicken Rice is a humble stall serving both poached and roasted chicken. I understand they also operate another outlet at Chinatown Complex Food Centre.

Hainanese Chicken Rice 3/5

I went for half a poached chicken with a side of chicken liver. The chicken was nicely poached to a tender texture, with that familiar layer of jelly beneath the skin. While the texture was on point, I found the flavour rather lacking. The meat was bland, and didn’t quite deliver the savoury depth that makes a good plate of chicken rice so addictive.

Unfortunately, the rice didn’t fare much better. Though fluffy, it was missing the rich chicken oil aroma and pandan fragrance that are hallmarks of the dish. It felt lacklustre and underwhelming compared to stronger contenders in the chicken rice scene.

The saving grace came from the chilli sauce – fiery, tangy, and full of punch. It gave the bland chicken and rice some much-needed excitement, though on its own, it wasn’t enough to carry the whole meal.

With so many better chicken rice options in Singapore, Teo Kee feels rather average. Unless I am in the area and craving a quick fix, I would not make a special trip for it.


Teo Kee Hainanese Chicken Rice
Blk 721 Clementi West Street 2
#01-100
Singapore 120721
Tel: +65 9187 7097
Nearest MRT: Clementi (EW Line)

Opening Hours:
TBA

Direction:
1) Alight at Clementi MRT station. Take Exit B. Walk to bus stop at Clementi MRT station. (Stop ID 17179). Take bus number 201. Alight 2 stops later. Journey time about 8 minutes. [Map]

Earthworm Laksa @ Clementi West Street 2 - The Old School Taste of Cooking Laksa with Earthworm

Recently, I chanced upon Earthworm Laksa near my neighbourhood and decided to give it a try. For those unfamiliar, this stall was previously located at Sim Lim and Sixth Avenue before relocating to its current home at Clementi West Street 2.

Di Long Herb

Before you raise an eyebrow, the “earthworm” here does not refer to the wriggly creature. Instead, it points to a Chinese herb known as Di Long (地龙), traditionally used in Chinese medicine to treat joint inflammation, spasms, and convulsions. According to the stall owner, Zac Choi, this is actually his mother’s recipe. She infused the herb into the laksa broth, not only for its supposed health benefits but also to help preserve the coconut milk gravy, preventing it from curdling or spoiling.

Fresh Cockles Laksa 3.8/5

The Fresh Cockles Laska ($6/ $7) is served in a nostalgic metal bowl, complete with tau pok, fish cake, hard-boiled egg, and cockles. While the broth was smooth, we found it leaning on the sweeter side, lacking the “lemak” richness and the punch of rempah that defines a memorable laksa.

Chicken Shredded Laksa 3.8/5

The Chicken Shredded Laksa ($5/ $6) swaps cockles and egg for shredded chicken. A straightforward alternative for those who prefer poultry, though the broth character remained the same.

Earthworm Laksa delivers a bowl with an interesting backstory, but in terms of taste, it didn’t quite hit the robust, savoury depths we were hoping for. That said, it’s still a decent bowl for those in the Clementi West neighbourhood looking for a comforting laksa fix with a unique twist.


Earthworm Laksa
Blk 721 Clementi West Street 2
#01-100
Singapore 120721
Tel: +65 9187 7097
Nearest MRT: Clementi (EW Line)

Opening Hours:
Tue-Sun: 7am - 6pm

Direction:
1) Alight at Clementi MRT station. Take Exit B. Walk to bus stop at Clementi MRT station. (Stop ID 17179). Take bus number 201. Alight 2 stops later. Journey time about 8 minutes. [Map]

Dulukala Peranakan @ Silat Avenue - The Family-Run Eatery at Beauty World Makes A Comeback After 7 Years Hiatus

Dulukala Peranakan is a family-run Peranakan eatery serving homecooked-style Nonya dishes, crafted from heirloom recipes passed down through generations. Having spent over 20 years at Beauty World since 1999, the eatery recently reopened at Silat Avenue after a 7-year hiatus. Deviating from its previous standalone restaurant format, Dulukala Peranakan now operates as a Cze Char stall at Kopi Haus, reaching a wider audience seeking authentic Nonya flavours.

Nyonya Stewed Mix Vegetables 4/5

The Nyonya Stewed Mix Vegetables ($14.80) was a simple dish done right, flavoursome yet light enough for everyday enjoyment. The cabbage was well braised. It was tender but still retaining a pleasant bite. While satisfying in taste, the price point feels steep given the casual kopitiam setting.

Ikan Assam Pedas 4.2/5

The Ikan Assam Pedas ($18.80) was a delight with its piquant, tangy Assam gravy. The fish was delightfully fresh, steamed perfectly to a moist texture, complemented by the robust spiced sauce.

Ayam Buah Keluak 4.2/5

The Ayam Buah Keluak ($15.80) featured succulent chicken with a rich, bold, and savoury gravy. The keluak nuts were notably more bittersweet and nutty than versions I’ve tried before, giving the dish a pronounced intensity that made it memorable.

Bakwan Kepeting Soup 3/5

The Bakwan Kepeting Soup ($13.80) offered a lighter option. The homemade crab and pork meatballs were soft and juicy, but lacked the desired springy texture. I also find the broth slightly watered down and somewhat salty.

Sotong Hitam 3/5

The Sotong Hitam ($15.80) featured sliced squid in a squid ink sauce. The sotong itself was tender and chewy, but the expected flavours of umami, brininess, and subtle acidity were rather muted, leaving the dish less punchy than we hoped for.

Just four months into settling at their new Silat Avenue space, regulars are already flocking in to savour the familiar, comforting flavours of their Peranakan dishes. Some of the beloved specialities require at least three days' advance notice, so be sure to reserve early to avoid disappointment.

Words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food.


Dulukala Peranakan
Kopi Haus Coffeeshop
Blk 148 Silat Avenue
Singapore 160148
Tel: +65 8119 5117
Facebook
Instagram
Nearest MRT: Outram Park (EW, NE, TE Line)

Opening Hours:
Tue-Sun: 1130am - 3pm, 530pm - 9pm

Direction:
1) Alight at Outram MRT station. Take Exit 4. Walk to bus stop at Outram Park Station (Stop ID 05069). Take bus number 124 or 143. Alight at 3 stops later. Cross the road and walk to destination. [Map]

2) Alight at Outram MRT station. Take Exit 4. Walk to bus stop at Outram Park Station (Stop ID 05069). Take bus number 147 or 961. Alight at 3 stops later. Walk to destination. [Map]

Man Fu Yuan @ InterContinental Singapore - A Refreshed Cantonese Journey by Chef Aaron Tan

Man Fu Yuan at InterContinental Singapore introduces a refreshed dining experience that honours the refined legacy of Cantonese cuisine while embracing modern expressions under the vision of Executive Chinese Chef Aaron Tan. Inspired by his travels across Asia, Chef Aaron presents reimagined dishes that celebrate the roots of Cantonese flavours while catering to the evolving tastes of today’s diners.

Classic Cantonese Roasted Iberico Pork Collar with Caviar 4.5/5

Chilled Crab Meat with Crab Roe 4.2/5

Spinach Prawn Dumpling with Black Truffle 4.5/5

Deep-fried Fanny Bay Oyster with Crispy Garlic and Dried Chilli 4.2/5

An elevated rendition of Man Fu Yuan's signature starter, the Chef Combination 2.0 ($38) brings together elements from dim sum, cold kitchen, hot kitchen and barbecue in one elegant presentation. Each component tells its own story. The Chilled Crab Meat with Crab Roe showcases the natural sweetness of fresh crab, complemented by the richness of the roe. Meanwhile, the Classic Cantonese Roasted Iberico Pork Collar with Caviar layers smoky, tender pork with the briny pop of caviar, adding a luxurious twist to a Cantonese favourite. The Deep-fried Fanny Bay Oyster with Crispy Garlic and Dried Chilli delivers a bold interplay of textures and spice, echoing the essence of wok hei with a refined finish. Completing the quartet, the Spinach Prawn Dumpling with Black Truffle reimagines the classic har gow, its silky wrapper encasing sweet prawn accented by earthy truffle. Together, the platter invites diners to rediscover the breadth of Cantonese cuisine, showcasing Chef Aaron's ability to honour tradition while presenting it through a modern, elevated lens.

Poached Red Grouper Fillet in Superior Fish Broth 4.8/5

The Poached Red Grouper Fillet in Superior Fish Broth (market price) is a comforting highlight of the new menu. The tender grouper is poached to perfection in a nourishing broth infused with dang gui and goji berries, then elevated with the aroma of 15-year aged Hua Tiao wine.

Oven-baked Rock Lobster 4.5/5

A modern homage to the nostalgic 1990s Cantonese banquet favourite, the Oven-baked Rock Lobster ($52) is lightly fried before being baked with salted egg yolk sauce, cheese and Thai honey pineapple. The result is a dish that balances sweetness, richness and creamy indulgence while staying rooted in Cantonese flavours.

Flambe Live Prawn with Ginger, Scallion and Singapore White Pepper Sauce 5/5

The Flambe Live Prawn with Ginger, Scallion and Singapore White Pepper Sauce is a showstopper. The sweet, firm prawn is complemented by a pungent, aromatic white pepper sauce, which is the soul of the dish, heightened by the theatrical flambé, which deepens its flavours and aroma.

Crispy Sea Cucumber, Preserved Leek, Minced Pork Sauce, Hong Kong Vegetables 4/5

The Crispy Sea Cucumber is given a crisp coating for contrast, paired with a savoury minced pork sauce reminiscent of mapo tofu. It is a clever play of textures that anchors the dish with bold flavours.

Yellow Chicken 4.5/5

Cooked in a claypot with a medley of aromatics, the Yellow Chicken is tender, juicy and infused with the fragrance of sand ginger, garlic and scallions. It is a comforting crowd-pleaser.

Flambe Roasted Angus Beef Tomahawk with Mongolian Sauce and Spices 4.2/5

Designed for sharing, the Flambe Roasted Angus Beef Tomahawk with Mongolian Sauce and Spices ($188) is first deep-fried to awaken its aroma before being flambéed tableside in a dramatic display. While Western in appearance, the preparation is rooted in Cantonese technique, tied together with a fragrant Mongolian sauce that enhances the celebratory spirit of the dish.

Chilled Soya Milk with Egg White, Bird's Nest, Lotus Seeds, Peach Collagen 4.8/5

The Chilled Soya Milk with Egg White, Bird's Nest, Lotus Seeds, and Peach Collagen brings the experience to a refreshing close. Smooth, silky soya milk is elevated with bird's nest, lotus seeds and peach collagen, offering both luxury and textural finesse.

Man Fu Yuan’s refreshed menu is a thoughtful marriage of heritage and innovation. Chef Aaron Tan honours the finesse of Cantonese cuisine while introducing reimagined expressions that captivate both palate and eye. From nourishing broths to flambéed showpieces, each dish reflects a respect for tradition, elevated with modern sophistication.

Note: This is an invited tasting


Man Fu Yuan
InterContinental Singapore
Level 2
80 Middle Road
Singapore 188966
Tel: +65 63387600
Facebook
Instagram
Website
Nearest MRT: Bugis (EW Line, DT Line)

Opening Hours:
Daily: 1145am - 330pm, 630pm - 1030pm

Direction:
1) Alight at Bugis MRT station. Take Exit C. Walk to destination. Journey time about 5 minutes. [Map]

Chao Shan Xiao Chi (潮汕小吃) @ Geylang Road - Traditional Teochew Flavours Priced Between $8 and $15 Dollars

Chao Shan Xiao Chi (潮汕小吃) is a no-frills, casual Teochew eatery along Geylang Road, run by a father-and-son team, with the chef hailing from Chao Shan, China. Most dishes are priced between $8 and $15, and what's even better, there is no GST or service charge here. The menu leans heavily on traditional Teochew fare, including some rarely seen heritage dishes.

Traditional Fried Oyster Omelette 4/5

One of the most popular items here is the Traditional Fried Oyster Omelette ($8). Unlike the usual gooey style, this version is more crispy, with plump and fresh oysters. The tangy chilli sauce on the side lifts the dish and rounds off the flavours nicely.

Pig Intestine Glutinous Rice 4/5

The Pig Intestine Glutinous Rice ($12) is a traditional, labour-intensive dish not often found in restaurants today. The glutinous rice was aromatic and comforting, further enhanced by the addition of peanuts and sesame seeds, which gave both fragrance and textural contrast.

Large Pig Intestine Stir Fried with Preserved Vegetable 3/5

This was a first for me to have Large Pig Intestine Stir Fried with Preserved Vegetable ($10). The sweet-salty preserved vegetable paired decently with the chewy intestine, which was well-cleaned and free from gaminess. Straightforward but not particularly memorable.

Pig Trotter Terrine 4/5

A classic Teochew favourite, the Pig Trotter Terrine ($12) was gelatinous and silky, set naturally from collagen. The standout here was the braising sauce, which carried a richer depth of flavour compared to others I’ve tried.

Prawn Roll, Liver Roll Platter 4/5

The Prawn Roll and Liver Roll Platter ($15) was deep-fried to golden brown perfection. The exterior was crisp while the generous fillings provided a hearty bite. It is a great sharing plate.

Kai Lan with Dried Sole Fish 3.5/5

The Kai Lan with Dried Sole Fish ($12) was well executed, with the greens retaining their crunch. However, the dried sole fish flavour was rather muted.

Steamed Pomfret (Market Price)

The Steamed Pomfret was done in the traditional Teochew style, steamed with salted vegetables and sour plum for a light, slightly tangy broth. The fish was moist, allowing its natural sweetness to shine.

Cold Crab 2.5/5

Unfortunately, the Cold Crab fell short. The one we had wasn’t the freshest nor the meatiest, making it a disappointing order that night.

Rice Noodle with Preserved Radish 4/5

The Rice Noodle with Preserved Radish ($12) had good wok hei, with the noodles infused with smoky flavour. The addition of diced kai lan and preserved radish provided crunch and contrast, making it an enjoyable dish.

Teochew Oyster Congee 4.2/5

My favourite dish of the evening was the Teochew Oyster Congee ($12), served bubbling hot in a claypot. Cooked in the Teochew style, the rice grains retained their texture instead of being fully broken down. The oysters lent a natural seafood sweetness to the light, flavourful broth – hearty, comforting, and delicious.

Sugar Coated Sweet Potato with Yam 4/5

We ended the meal on a sweet note with the Sugar Coated Sweet Potato with Yam ($12), a simple yet delightful dessert. The root vegetables were coated in a crisp, syrupy glaze for a satisfying crunch and sweetness.

Chao Shan Xiao Chi is a hidden gem for traditional Teochew cuisine, featuring some rare and heritage recipes. While not every dish stood out (the Cold Crab was a miss), there are plenty of authentic offerings here worth returning for – especially the Oyster Congee, Pig Trotter Terrine, and Pig Intestine Glutinous Rice.


Chao Shan Xiao Chi (潮汕小吃)
749 Geylang Road
Singapore 389655
Tel: + 65 9815 3139
Nearest MRT: Paya Lebar (CC, EW Line)

Opening Hours:
Daily: 1130am - 10pm

Direction:
1) Alight at Paya Lebar MRT station. Take Exit D. Walk down Paya Lebar Road to Geylang Road. Turn right onto Geylang Road. Walk down Geylang Road. Walk to destination. Journey time about 6 minutes. [Map]