Sing had been open only a few weeks when we gave it a try, and there were glitches (a bit less salt, please), but we were impressed nonetheless. A minimalist but warm spot in the Heights (more locations are planned), it is run by amiable chef and food writer Cuc Lam. The idea is Singaporean cuisine, which sits at the crossroads of Thai, Malay, Chinese, Vietnamese, and Indian foods. We sampled a series of small plates at lunch and came away more than satisfied. The hot, crunchy Singapore Chili Crab Rangoon shone, as did both the laksa (a Malay curry noodle soup) and the pad kaprow moo, a Thai basil and pork mix with green beans and peppers. We will happily return.
Drinks: Beer, wine & sake