Singapore FOOD GUIDE

A popular breakfast item amongst locals, kaya toast is also eaten as a snack during teatime.

This spicy dish is made of vermicelli noodles flavoured with coconut milk and dried shrimp, and topped with prawns, cockles, eggs, fishcake and freshly julienned aromatic laksa leaf.

The yellow noodles and thick bee hoon (rice vermicelli) are stir-fried with succulent prawns, squid, pork belly strips and egg in a rich stock made from pork bones and prawn heads.

Roti prata is a flaky South Indian flatbread, that is crispy on the outside but soft to the bite—best eaten plain or with an egg cracked onto it.

One of Singapore’s most famous dishes, chicken rice can be found everywhere, from hawker centres and food courts to casual eateries and high end restaurants.

There’s no carrot in this carrot cake. Instead, blocks of white radish are steamed, cut into cubes and stir-fried with garlic, eggs and chye poh

One of the country’s most iconic dishes, it aptly represents Singapore’s multicultural tradition. There are Chinese, Malay, Indian, and Peranakan (Straits-born people of Chinese and Malay/ Indonesian heritage) versions,

What started as a dish purportedly sold from a pushcart in the 1950s has now become a star in the global food scene. One of the earliest versions of chili crab

Visiting foodies can expect a mix of flavours and textures from nasi lemak, a popular breakfast meal with the locals.

The key to this unique Asian salad lies in its dark, sticky sauce—made up of fermented prawn paste, sugar, lime and chilli paste

Indicative of Tiong Bahru’s old-meets- new appeal, this establishment was built on the site of the old Seng Poh Road Market and reopened in 2006 as a two-storey market and food centre.

Opened in 1977 along East Coast Beach Park, East Coast Lagoon Food Village is a popular hawker centre among beach-goers and families in the Bedok neighbourhood.

This famous hawker centre located near Orchard Road remains a favourite of locals and visitors.

Housing a wide variety of Malay and Indian food, Geylang Serai Market and Food Centre makes a great stop for hungry travellers.

Built over 40 years ago, this is one of the largest hawker centres in Singapore and a highly recommended food stop for its abundance of Singapore hawker legends.

Housed in one of the most iconic buildings in Little India, Tekka Market Food Centre has many hidden hawker gems offering great local food.

Built in the 19th century with distinctive colonial architecture, Lau Pa Sat was declared a national monument in 1973.

Travellers can take a break while exploring Chinatown to enjoy local food at these two spots.

Located in the heart of the Central Business District (CBD), this popular two-storey food centre is always crowded during weekday lunch

What was once a wet market in the 1950s has become the popular Maxwell Food Centre today. One of its biggest draws is Tian Tian Hainanese Chicken Rice.

Established in the 90s, Hjh Maimunah has become a familiar name in the local Muslim community for its variety of mouth-watering nasi padang dishes

Established in 1977, this is one of the only two revolving Chinese restaurants in Singapore. At 15-storeys high, the restaurant gives diners panoramic views of the city skyline, Sentosa and the surrounding waters.

Singapore’s oldest Peranakan (Straits- born people of Chinese and Malay/ Indonesian heritage) restaurant, Guan Hoe Soon has been serving authentic Peranakan cuisine in Joo Chiat since 1953.

This is one of Singapore’s most fabled dim sum (bite-sized portions of food served in steamer baskets or small plates) restaurants that still serves some of the best dim sum

Since the 1980s, Shashlik Restaurant has been serving up Russo-Hainanese cuisine in Singapore.

This family-owned business opened more than 50 years ago in a corner of Dempsey Road and continues to draw diners to that very same location today.

Serving halal Asian heritage food in Kampong Glam (see Neighbourhoods, Ethnic Districts, p74), this restaurant was founded in 1921 by M. Abdul Rahman and is well-known for dishing out the island’s best dum briyani

Established in 1948, Warong Nasi Pariaman is one of the oldest eateries for nasi padang (steamed rice served with various pre-cooked dishes) in Singapore

The restaurant is well-known for its authentic Teochew dishes such as braised goose, yam paste, steamed fish and oyster omelette.

An institution of Singapore’s dining scene since 1977, this charming Hainanese steakhouse is designed like the interior of a ship with numerous nautical details that add to a fun dining experience

Dating back to 1929, Spring Court Restaurant remains a family-run establishment and is one of the oldest restaurants in Singapore.

Once a humble roadside stall, this heritage Cantonese zi char (traditional dishes influenced by home-cooked Chinese food) style restaurant is known for its affordably priced Cantonese dishes

Goldleaf Restaurant was the first restaurant in Singapore to sell Taiwanese Porridge in 1971 and can now be found in the newly restored, former Joo Chiat Police Station

Established in 1924, Ananda Bhavan Restaurant is the oldest Indian vegetarian restaurant in Singapore.