Shin Yeh (CLOSED)

Tung Lok’s Andrew Tjioe has always had an uncanny knack for second-guessing the appetite of Singaporeans. His latest venture – a stylish riff on Taiwanese congee – hits all the right notes. Studded with sweet potato chunks and hints of orange, the congee is the ideal foil for the crisply charred oyster omelette streaked with scallion, and snake beans sautéed with minced mushroom and pork. But the standout of a recent lunch was a tumble of sliced pork, its crackling coating of fermented bean paste yielding to a sweet, meaty centre.