Insider’s tips: The best places to eat and drink in Singapore

While Singapore’s modern-day appeal owes plenty to its rich immigrant past, nowhere is this more evident than in its cuisine, which includes some of the best Chinese, Malay and Indian cuisine on the planet. But whether you arrive in the Lion City with a taste for high-calibre hawkers or a Michelin-starred showcase, just be sure to bring a lion’s appetite.

Pangium

Peranakan fine-dining in the heart of Singapore Botanic Gardens
While casual Straits-Chinese restaurants are plentiful, fine-dining establishments focusing on Peranakan cuisine have been notably rare until the debut of Pangium on Gallop Road. Under the guidance of Malcolm Lee, also the chef-owner of the acclaimed one-Michelin-starred Candlenut, Pangium is blazing a trail in the refinement of Peranakan dining. Top-notch offerings include the Pang Susi, a reimagining of Eurasian sweet potato buns into a bread course, and the Tau Yew Bak, braised pork in soy sauce, served very daintily with pork jowl topped with sea cucumber to give it a texture of pig’s skin. To make things even more interesting, the tea pairing – made from unlikely ingredients like bitter gourd, burdock and coriander root – complements the savoury courses perfectly.
11 Gallop Road Gallop Entrance, Singapore Botanic Gardens; Phone: [phone]; restaurantpangium.sg

Odette

Award-winning Japanese-inspired French haute cuisine
Once your travel plans are set, the three Michelin-starred Odette should be at the top of your reservation list. Chef-owner Julien Royer crafts a thoughtful tribute to his grandmother through a tasting menu that spotlights pristine Japanese and French ingredients, and stunning presentation. Expect intricate dishes like beetroot transformed into sorbets, meringues, and crumbles, or beautifully carved Challans guinea fowl paired with creamy celeriac risotto and a luscious lobe of foie gras. Set in the former Old Supreme Court, the elegant dining space features artwork from Dawn Ng, whose origami bird-like installation adds a touch of whimsy to the room.
1 St Andrew’s Rd, #01-04 National Gallery; [phone]; odetterestaurant.com

Meta

Contemporary Korean fine-dining with Korean libations to match
If the acquisition of its second Michelin star is anything to go by, Restaurant Meta needs to get on your radar. Tetsuya’s trained, Busan-born chef-owner Sun Kim pays tribute to his heritage with a Korean-inspired menu, updated to reflect the passing of the seasons, executed with premium produce and rock-solid French cooking techniques. The gyeran jjim (steamed egg custard) is a triumph, a silky egg confection finished with haemultang (seafood broth), spanner crabs, Manila clams and a drizzle of minari oil. His seasonally changing hand-cut noodles dish is also a standout, especially the nengmyeon (Korean cold noodles in chilled broth) with namehae (seaweed), cold-pressed perilla oil, fermented chilli and lime kosho, served with three condiments. It teams brilliantly with their stash of Korean alcohol.
9 Mohamed Sultan Rd, Meta Restaurant; [phone]; metarestaurant.sg

Burnt Ends

Elegant Aussie barbecue with premium produce to boot
Now 10 years old and still packed to the gills with local and international fans, Burnt Ends is a one Michelin-starred hotspot in Dempsey Road by Australian chef-owner Dave Pynt that has garnered a reputation worldwide for its elegantly contemporary take on barbecue. Bookings are challenging to come by but if you’re lucky enough to score a seat, order signatures like the smoked quail eggs with runny yolk, the celebrated Burnt Ends Sanger pulled pork burger, and the grilled leeks enriched with a luscious brown butter sauce, all expertly cooked in the restaurant’s impressive four-tonne brick kiln. Look out for the repertoire of minimum-intervention Australian wines that they import under Burnt Ends Cellars.
7 Dempsey Rd, #01-02; [phone]; burntends.com.sg

Seroja

Impressive Malay Archipelago-influenced tasting menu by a promising young chef
This 27-seat restaurant in DUO Galleria by chef-owner Kevin Wong intricately weaves Malaysian flavours inspired by the colourful flavours of the Malay Archipelago. Formerly head chef of Restaurant Meta, and one of three winners in the Young Chef Academy Competition 2019-2021, Wong serves a multi-course Nusantara menu headlined by standouts like the plump Hokkaido scallop perfumed with gunpowder podi spice and a tangy tamarind glaze. His heartwarming Jasmine tea duck broth is raved about for its rounded balance of jasmine tea and kaffir lime. But the star of the show is infinitely the rice course – nasi dagang (a Kelantanese rice speciality) paired with tender beef short rib. Don’t miss the non-alcoholic pairing here, one of the most progressive in the city.
7 Fraser St, #01-30/31/32/33 Duo Galleria; [phone]; seroja.sg

Lolla

A Filipino-accented Mediterranean tasting menu
Tucked in a charming Ann Siang Road shophouse, Lolla is one of Singapore’s most lauded Mediterranean-inspired small-plate restaurants, now with one-time Asia’s Best Female Chef recipient Johanne Siy at the helm. While its squid ink custard with sea urchin remains a perennial favourite on the a la carte menu, Siy’s thoughtfully crafted tasting menu, which pays tribute to her Filipino roots, is where her culinary prowess truly shines. Her Crab ‘Relleno’ with aligue sauce made from the roe and fat of Filipino crabs and kaffir lime, is sublime. Also first-rate, her halved avocado, served with smoked eel in eel consomme brightened with yuzu, will make you beg for seconds. Book the counter seats for front-row access to kitchen action.
22 Ann Siang Rd; [phone]; lolla.com.sg

Keng Eng Kee Seafood @ Alexandra Village

Singapore’s most recognised stir-fry restaurant with to-die-for coffee ribs
With a legacy spanning 54 years, Keng Eng Kee is a tzechar (stir-fry) institution boasting three outlets in Singapore, now led by third-generation owners Paul and Wayne Liew. Featured in Netflix’s Street Food Asia, the eatery’s flagship resides in a charming, breezy kopitiam on Bukit Merah Lane 1, where it specialises in cooked-to-order wok-fried dishes that have won over a loyal clientele. Don’t miss signatures like the sweet and fragrant coffee pork ribs, the smoky, creamy moonlight hor fun -– wok-fried flat noodles crowned with a raw egg – and what many deem to be Singapore’s finest claypot pork liver, with its tender, springy slices. This open-air restaurant is packed to the rafters almost daily, don’t try to attempt a visit without a reservation.
124 Bukit Merah Lane 1, #01-136; [phone]; kek.com.sg

Long Ji Tze Char

Hidden crab seafood restaurant with BYO wines
Crabs are a national obsession in Singapore, drawing food lovers to the city for its renowned preparations, including chilli crabs and black pepper crabs. Recently, crab bee hoon has also gained popularity, and one of the best places to enjoy this dish is Long Ji Zi Char in Tiong Bahru. The headliner here is the enormous mud crab, served with a generous portion of rice vermicelli in a rich, umami-packed broth. This no-frills eatery, however, offers more than just crabs; other standout dishes include prawn paste chicken, stir-fried pig’s fallopian tubes, and blood cockles with chillies and minced garlic. Take advantage of the corkage-free policy and bring your own wine. Booking is a must.
253 Outram Rd; [phone]; longjizichar.getz.co

San Shu Gong Chao Yue

One of the city’s best Teochew eateries opens in lifestyle enclave New Bahru
After a successful run at its flagship in Geylang, San Shu Gong has opened a new branch at New Bahru offering Teochew and Cantonese cuisine. Chef-owner Roy Go has brought over popular dishes like pan-fried oyster omelette, Shaoxing wine marinated cold crabs, fried chai po kway teow and deep-fried sea cucumber in abalone sauce, while introducing new charcoal-grilled options. His standout grilled mud crabs, seasoned simply with sea salt, highlight the crabs’ natural sweetness and a hint of char. Diners can also enjoy the fish of the day, featuring wild-caught seasonal fish grilled on the bincho and served skin-on. Raw crabs and pig’s intestine soup are only available by advance order, but well worth the effort.
46 Kim Yam Rd, #01-01;[phone]; newbahru.com

Sungei Road Laksa

Iconic charcoal fire-simmered laksa not to be missed
In an era where convenience often trumps tradition, Sungei Road Laksa stands as a rare gem, one of the last stalls in Singapore to still use charcoal to simmer its broth to smoky perfection. This laborious effort elevates their laksa to legendary status, making it arguably the best in Singapore. The delicate balance of flavours – briny cockles, and fishcakes, paired with thick rice noodles in a surprisingly light coconut milk-infused prawn broth topped with fresh laksa leaves – takes on an elegant and subtle smokiness that sets it apart from the crowd. Now 68 years old, the stall still runs like clockwork every day (except Wednesdays), a labour of love by the daughters of the late founder. A must for laksa lovers.
27 Jalan Berseh, #01-100

Mr & Mrs Mohgan’s Super Crispy Roti Prata

Famed “Indian croissant” worth waking up early for
As dawn breaks over Joo Chiat, Tin Yeang Restaurant comes alive, drawing early risers in search of the Mohgan’s famed roti prata. Tucked away in an unassuming kopitiam (coffee shop), Mrs Mohgan’s crew has perfected the art of flipping the fluffy, golden Indian flatbread that has become a staple of Singapore’s breakfast scene. While diners can choose from variations like egg or cheese, purists often opt for the plain prata, relishing its crisp exterior and soft, chewy centre. Served alongside a lightly flavoured fish curry (or mutton curry, if you wish) and a spoonful of fried anchovies-choked spicy sambal, this simple yet satisfying dish earned it a loyal following and a reputation as one of the city’s best.
300 Joo Chiat Rd, Tin Yeang Restaurant

Ah Tai Chicken Rice

Quintessential Singapore hawker signature by an industry old-timer
For a unique Hainanese chicken rice experience in Singapore without enduring lengthy queues, head to Maxwell Food Centre and find the renowned Tian Tian Chicken Rice stall – then, take a short stroll two stalls down to hidden gem Ah Tai Chicken Rice. Helmed by Ah Tai, the former head chef at Tian Tian for two decades, this stall serves a bowl of similarly lip-smacking chicken rice featuring tender poached chicken, fragrant rice, and a zesty chili sauce that brings the dish to life. If you’re feeling adventurous, don’t miss the chance to order a plate of chicken gizzards as a side dish.
1 Kadayanallur St, #01-07 Maxwell Food Centre; maxwellfoodcentre.com

Selera Rasa Nasi Lemak

Nasi lemak fit for royalty
Nasi lemak stalls are a dime and a dozen across the Little Red Dot, but this iconic spot at Adam Road Food Centre stands out as one of only a few that uses premium long-grained basmati rice. Rumoured to be a favourite of the Sultan of Brunei, it offers a lighter take on the traditional coconut milk-infused rice. Pair your nasi lemak with savoury sides like otak-otak, crispy fried chicken wings, or fried kuning fish – or better yet, all of the above, with a dab of sweet and spicy sambal (chilli paste). Be prepared for a wait, as its reputation often means snaking queues, sometimes stretching up to an hour. The reward, however, is a delicious plate completely worth the time.
2 Adam Rd, #01-02 Adam Food Centre; facebook.com/adamfoodcentre

Da Dong Prawn Noodle

Singapore’s favourite prawn noodles. Period.
Singapore offers bountiful options for your prawn noodle fix but Da Dong Prawn Noodles on Joo Chiat Road stands out from the rest for its truly unique broth, a cloudy brew of prawn shells and pork ribs simmered to yield an umami that is deeply savoury yet remarkably balanced, with a depth of flavour. The signature dish here is pork rib prawn noodles with thick rice vermicelli, served dry or in their signature prawn broth. Founded in 1966 and helmed by second-generation hawker Watson Lim, the stall continues to draw devoted patrons despite its off-central location. Be prepared to queue.
354 Joo Chiat Road; facebook.com/dadongprawnnoodles

Hong Lim Food Centre

Food centre in CBD for quality hawker fare
While Newton Food Centre gained global fame from its appearance in Crazy Rich Asians, Hong Lim Food Centre on Upper Cross Street is the one to beat for the sheer variety and quality of hawker fare. Those in the know come here for the minced pork noodles at Tai Wah Pork Noodle, smoky char kway teow from Outram Park Fried Kway Teow Mee, the nostalgic peanut pancake at Granny’s Pancake, and many more. It’s best to arrive before 8 a.m. if you prefer not to jostle with the hordes of office crowd.
531A Upper Cross Street

The Bar Kakure

Japanese omotenashi swizzles
Tucked away on the second floor of a charming colonial bungalow on Scotts Road, Kakure offers an intimate respite from the city’s bustling bar scene. At its helm is Kazuhiro Chii, the former head bartender of Waku Ghin, who quietly exemplifies omotenashi—Japanese hospitality— in his zen approach to crafting cocktails. What also sets Kakure apart are Chii-san’s masterfully crafted drinks, featuring fresh, in-season Japanese fruits like Japanese strawberries, muskmelon, pears, etc. The cosy, bijou setting adds to Kakure’s allure, making it a perfect hideaway for cocktail aficionados seeking a more personal and bespoke experience.
29 Scotts Rd, Chateau TCC; [phone]; thebarkakure.com

Atlas Bar

Credit: EK Yap/Atlas

World’s largest gin collection housed in art deco bar
Step into the opulent grandeur of Atlas, a sprawling 9000-square-foot bar that exudes art deco elegance at every turn. Its striking gin tower, housing one of the largest gin collections in the world, is a sight to behold, with more than 1,200 bottles curated and served by a team of dedicated gin specialists led by Beverage Director and gin researcher Lidiyanah “Yana” K. Beyond the gin, Atlas offers a Champagne room featuring over 250 varieties, perfect for those who appreciate the finer bubbles in life. The cocktail menu, anchored by gin-based creations, dazzles with modern cocktail interpretations inspired by classic recipes – try the standouts like the signature Atlas G&T and the gimlet.
Ground floor, 600 North Bridge Rd, Parkview Square; [phone]; atlasbar.sg

Restaurant Euphoria

An intricately crafted celebration of vegetables
With both a Michelin star and Asia’s 50 Best Restaurants listing to its name since its inception, Restaurant Euphoria – Singapore’s pioneer of “Gastro-Botanica”, a vegetable-forward style of cooking invented by its chef-owner Jason Tan – deserves a spot on your radar. The highlight? Tan’s My Favourite Vegetable course, where the chef pays tribute to the cevennes onion, by way of a four-part onion course, including onion puree with a slow-cooked egg and shavings of black truffle. They recently introduced a fourth anniversary menu featuring standouts like ginger flower-marinated langoustine sashimi with blanched celtuce in kobujime red cabbage-perfumed legumes essence.
76 Tras St; restaurant-euphoria.com