Following Singapore's recent triumph in both Asia's and the World's 50 Best Restaurant Awards, there has never been a better time to prep the palate and test the taste buds than on a culinary voyage to this vibrant and multi-ethnic destination.

In the 2014 50 Best Restaurant Awards, two Singaporean chefs celebrated success, with Restaurant André and Waku Ghin at Marina Bay Sands coming in at No. 37 and No. 50 respectively.

Singapore also triumphed in Asia's 50 Best Restaurant Awards with two Singaporean restaurants placed in the top ten, and seven Singaporean restaurants featured on the list. Restaurant Andre was voted 6th best restaurant in Asia for its well-considered approach to cooking undertaken by forward-thinking chef André Chiang, and was also voted 'Chef's Choice'. Placed 11th in last year's awards, Waku Ghin has climbed the ranks to a well-deserved 7th and was credited for its seasonal dégustation menu.

As well as receiving prestigious restaurant accolades, Singapore has also played host to some of the world's most exciting and forward thinking culinary events and occasions. Last year, the inaugural World Street Food Congress took place in Singapore, bringing together street-food chefs and their specialities from around the world. Meanwhile, the annual World Gourmet Summit continues to act as an epicurean platform to showcase the intricate craftsmanship of prestigious chefs and vintners, as well as offering a variety of interactive events, demonstrations and classes to food enthusiasts.

From high-end haute cuisine to street-food delicacies found in atmospheric hawker centres, Singapore offers something to suit every budget and taste-bud with its creative and innovative approach towards dining.

Sample Singaporean street-food at Old Airport Road Food Centre and Tiong Bahru Food Market and Hawker Centre

Experience an authentically Singaporean dining experience at one of these bustling city hawker centres where travellers and locals alike congregate to sample some of Singapore's most popular and budget friendly dishes. Serious foodies flock to Old Airport Road Food Centre to sample delicacies created by hawker legend Mr Ng Hock Wah who founded Nam Sing Hokkien Fried Mee when he was only 17 and has since won numerous accolades for his famed fried Hokkien noodles. Meanwhile, hipsters head down to Tiong Bahru Food Market, renowned for serving the best croissants in Singapore, Tiong Bahru is a firm favourite for coffee and pastry connoisseurs. Opened in collaboration with celebrity baker, Gontran Cherrier, the array of specialities on offer include squid ink baguettes and Pandan Flan to classics such as the brioche.

Chef Ryan Clift moves a revamped Tippling Club to Tanjong Pagar

After five successful years on Dempsey Hill, the award-winning Tippling Club has recently moved to a new address with a fresh industrial-chic design by architect Alan Barr.  Along with the change in location, British chef-owner Ryan Clift has made some exciting new changes to the menus, décor and overall experience. Known for its experimental, ultra-progressive cuisine and cocktails, Tippling Club entered the 2014 Asia's 50 Best Restaurant Awards at number 23, auspiciously 23 years after Ryan started his chef career! 

Explore the exotic street-food scene in China Town

At Chinatown Food Street, soak in the festive ambience between the rows of eccentric conservation shophouses that have been given a fresh lease of life with bright modern colours. Dining alfresco is highly recommended here as trendy crowds gather before hitting the clubs nearby at Clarke Quay and Tanjong Pagar. The more popular dishes here include fishball noodles and Char Kway Teow (a noodle dish fried with fresh cockles). Many shopping centres can also be found in Chinatown. Some of the more significant ones worth visiting include Chinatown Point, People's Park Complex and the Chinatown Complex which provide an insight into daily life of Singapore's Chinese community.

Take a trip back in time and sample traditional Peranakan cuisine

According to Peranakan culture, it is the women in the kitchen who reign supreme; in keeping with the tradition that the sign of a well-bred 'Nonya' or Straits Chinese lady was based on her cooking abilities. This traditional approach is also reflected in Peranakan dishes, which offer an interesting mix of Chinese, Malay and Indonesian influences such as raised chicken flavoured with turmeric, galangal and lemongrass cooked with Indonesian black nuts and pan-fried halibut served with spicy sambal sauce. Popular Peranakan restaurants in Singapore include True Blue, Immigrants and Candlenut Kitchen, as well as The Blue Ginger where a firm favourite is the house dessert of red beans and pandan flavoured jelly in freshly squeezed coconut milk sweetened with gula melaka and durian puree. The revival of interest in Peranakan cuisine is a trend emerging in the UK, too, with cookery classes, restaurant specials, supper clubs and even supermarket cookery kits demonstrating its growing appeal.

Dine in style at Waku Ghin the 7th best restaurant in Asia

Ranked #7 in Asia's 50 Best Restaurant Awards and #50 in the World's Best Restaurant Awards, Tetsuya Wakuda's Marina Bay Sands restaurant Waku Ghin is derived from two Japanese words: waku meaning to arise, and ghin meaning silver, in honour of Wakuda's favourite colour that is found throughout his plush 25-cover restaurant. The dining room is split into four private rooms of differing styles, each with a private chef preparing a seasonal dégustation menu of delights including whole abalone with aonori (seaweed) and fillet of Tasmanian grass-fed beef with wasabi mustard. Eight courses are served in situ before diners are led to a separate dessert room in which to round off the meal with two sweet courses while pondering the spectacular Singapore skyline and the views over Marina Bay. For a more informal experience, diners can head to The Bar at Waku Ghin, which features traditional Japanese-style cocktail-making and has an extensive list of premium whiskies and sakes – Wakuda was the first person to be appointed a sake ambassador outside of Japan, making his selection the best in the world. Here a tight menu of nibbles is served, including caviar, oysters, cheese and meat platters.

Experience sky-high dining with a panoramic city view  

With one of the best city sky-lines in the world, Singapore is the perfect destination to enjoy food with a sensational view.  From the famous roof-top restaurant, KU DE TA, located on the pinnacle of the magnificent Marina Bay Sands; to the scenic Lantern Restaurant at The Fullerton Hotel, visitors are able to enjoy a 360 degree panorama as an accompaniment to their meal. Another popular place to dine at height is 1-Altitude, occupying the three topmost floors of the 282 metre One Raffles Place Building, 1-Altitude comprises of three very different concepts—an al fresco gastro bar called 1-Altitude Gallery & Bar on level 63; an European restaurant named Stellar on level 62 and a sports bar named 282 that comes complete with its own golf simulator on level 61.

Push the boundaries at Restaurant Andre with an octaphilosphy menu

Having won international acclaim with rankings of #37 World's Best Restaurant 2013 and #6 Asia's Best Restaurant, as well as winning the prestigious accolade of Singapore Best Restaurant in 2013, Restaurant Andre is continuously on the must-eat lists. Art and philosophy play primary roles in Taiwanese chef André Chiang's eponymous 30-seat restaurant in a 19th-century terrace house in Singapore's historic China Town. This is evident in the intimate interiors punctuated by antler lampshades, Chiang's hand-crafted clay figurines and Christofle organic-formed crockery – and of course, the exquisitely presented dégustation menu with dishes containing no more than a handful of ingredients each. The frequently changing Mediterranean-influenced menu (cryptically presented to diners in a small booklet) orbits around 'octaphilosophy' – what Chiang deems to be the characteristics of his gastronomy: Unique, Texture, Memory, Pure, Terroir, Salt, South, and Artisan; dishes are as decorative as they are delicious and include the likes of paper-thin Masala Chicken Skin shards and Baby Aji Fish Tartare.

Test the taste buds at Janice Wong's creative 2am dessertbar

 Awarded the illustrious title of Asia's best pastry chef at Asia's 50 Best Restaurant Awards, Janice Wong is at the helm of the exciting 2am dessertbar in Holland Village. An undisputed favourite amongst sweet-toothed Singaporeans, 2am dessertbar is an extraordinary experience for the senses as it seeks to push the boundaries between sweet and savoury with carefully researched, high-tech dishes. Expect to find an array of tempting treats on the menu, from smoked tofu cheese cake to red miso caramel crumble and a brand new chicory chocolate ice cream – all expertly matched with fine wines.

For further information on Singapore and more culinary suggestions, please visit www.yoursingapore.com