All rise
aving been a Singapore-based food writer for a few years now, I have witnessed the increasing number of talented chefs in the city. But after all the fine dining indulgence, my first hankering is always for a crusty loaf of warm baguette, served with a generous pat of Beurre d'Isigny salted butter on the side. If this opening act of a restaurant meal spells high quality, it bodes well for the entrée and main course.
