Let's Makan Lah!

Alexander Breugh

7

Lets Makan ( Eat) Lah! : A guide to Singapore’s Cuisine

Alexander Breugh

This book is designed and photographed by

David Teru Sudiono ©2014

Disclaimer:

Although the author and publisher have made every

effort to ensure that the information in this book was

correct at press time, the author and publisher do not

assume and hereby disclaim any liability to any party

for any loss, damage, or disruption caused by errors or

omissions, whether such errors or omissions result from

negligence, accident, or any other cause.

Copyright

All rights reserved. No part of this book shall be

reproduced, stored in a retrieval system, or transmitted

by any means – electronic, mechanical, photocopying,

recording, or otherwise – without written permission

from the publisher. No patent liability is assumed

with respect to the use of the information contained

herein. Although every precaution has been taken in

the preparation of this book, the publisher and author

assume no responsibility for errors or omissions. Neither

is any liability assumed for damages resulting from the

use of the information contained herein.

Alexander Breugh

01

38

Prologue Dining and Restaurants

Cafe's and Coffe

Epilogue

Type Of cuisine IN Singapore

Local Delights

18

26

41

09

39

22

30

53

TA

BLE OF Contents

68

104

84

117

74

94

122

137

140

Introduction Singapore’s Restaurants

List of Japanese Restaurants

List of Chinese Restaurants

List of Western European Restaurants

List of Malaysian and Indonesian Restaurants

Caffe Culture in singapore

List of Best Cafes

Directory

Credits

Singapore’s Food Culture

Chinese Food

Indian Food

Western Food

Malay/indo Food

Hawker Center

How to survive in a Hawker

Variety of Hawker Food

Top Hawkers in Singapore

11

With its rich multicultural heritage,

Singapore serves up a true melting

pot of flavours and foods. You can see

a reflection of Singapore’s cultural

diversity in the array of local cuisines on

the menu – Chinese, Malay, Indian and

Peranakan among others.

Take a stroll around the diverse

neighbourhoods and you’ll come

across halal Malay food, South Indian

vegetarian thali, North Indian naans and

briyani, Cantonese dim sum, Hainanese

chicken rice, Peking duck, Hokkien mee

(fried noodles from the China’s Fujian

Province) and popiah (spring rolls),

available in food centres and restaurants

across Singapore.

Chinese cuisine represents one of

the main players in the country’s

gastronomic arena. The Chinese believe

in combining ingredients to enhance

the harmony between the yin and yang

qualities of the food. Food is also used

for its symbolic properties, such as

noodles for longevity, oysters for good

fortune and fish for prosperity.

A visit to Singapore offers you an

opportunity to sample dishes from the

different parts of China. You can enjoy

the delicious dim sum, roasted meats

and double-boiled soups brought by

the Cantonese immigrants, the spicy

dishes from Szechuan and the flavourful

chicken rice with its roots from the

Hainan province. The famous yong tau

fu, or beancurd stuffed with fish paste,

was a contribution by the Hakkas. Hearty

meat dishes and appetising noodles are

a part of Hokkien meals while Teochew

dishes include lighter items such as

steamed seafood, comforting porridge

and clear soups. On your trip here, don’t

forget also to try local Chinese favourites

such as chilli crab, bak kut teh, fish head

curry or rojak.

If you’re a fan of Indian food, you’ll

be spoilt for choice between dishes

from the southern and northern part

INTRODucTIoN

of the sub-continent. The first features

vegetarian thosai, seafood dishes and

fiery curries enriched with coconut milk.

The second includes milder curries,

creamy yogurt based dishes, tandoori

offerings and fluffy naan breads. Most

Indian dishes are infused with flavoured

spices such as cardamom, cloves, cumin,

coriander and chillies, and only in

Singapore will you also find spicy fish

head curry in various Indian restaurants.

You can also get a taste of popular local

Indian-Muslim dishes such as roti pratas,

murtabak - (prata stuffed with minced

meat, eggs and onions) and nasi briyani,

a saffron rice dish with spicy chicken or

mutton. All these dishes go well with

teh tarik (or “pulled tea”), an absolutely

satisfying creamy and frothy milk tea.

The Malay cuisine in Singapore will

give you a chance to savour an array

of spices and herbs including ginger,

turmeric, galangal, lemon grass, curry

leaves, pungent belachan (shrimp paste)

and chillies. You’ll find the cuisine spicy

without being unbearably hot, thanks

to its generous use of coconut milk and

local spices. Peanut sauce occupies a

pride of place in dishes like gado gado,

an Indonesian salad of lettuce, bean

sprouts and fried bean curd. It is also

a staple accompaniment with satay –

skewers of meat grilled over charcoal

served with raw onions and cucumber.

Try the nasi lemak for its flavourful

coconut steamed rice, or nasi padang,

where you can select from a wide range

of dishes on display.

And that’s far from all. Singapore also

offers you a wide range of international

cuisines – from Thai, Korean,

Vietnamese to Mongolian food. Whether

you’re in the mood for a Japanese

dinner, a hearty Italian meal, or a casual

French bistro experience, you’ll find it all

in this little red dot.

Lets Makan(Eat) Lah!: A guide to Singapore’s Cuisine Your guide to Singapore’s Finest grubs10

13

I’ve been back from my trip to Singapore

for about a week now, and while I’ve

mostly finished digesting from my

six-day noodle bender, I feel like I’ve

only begun to wrap my head around the

depth and diversity of the food scene

there. Singapore is a tiny country with a

voracious appetite: “we’ll eat five or six

meals a day,” one local told me. “I’m not

saying that to impress you—we really

do.”

Like in Malaysia, those meals will draw

from Malay stir fries to Chinese noodles

to Indian curries, all slurped down with

coffee, hot gingery tea, or the sweet and

herbal citrus vibe of calamansi limeade.

And no matter where you are, or what

you’re eating, you’ll hear someone tsk-

ing about a better noodle, porridge, or

bean curd at their favorite hawker.

Never has this New Yorker heard

arguments more cutthroat about the best

food in town. This is a country of five

million dead-serious eaters, the kind of

people who ask, “have you eaten?” as a

form of greeting.

It’s a nation full of contradictionsa fervent post-colonial drive to be

Western in all things against a patchwork

of immigrant cultural traditions that

refuse to be ignored. Food from

Singapore hails from everywhere, but

also, in a sense, from nowhere: the local

cuisine is defined by what it’s borrowed,

and how those puzzle pieces are

assembled into something totally unique.

What is Singaporean cuisine? It’s food you eat in Singapore. Bak kut

teh may have come from Southern China,

and fish head curry from Southern India,

but today they’re just Singaporean.

It’s a crazy country that can set your

head spinning, but food, of all things,

will keep you grounded. You’ll find

fragrant coconut jam on toast in the

shadow of skyscrapers, and hear the

crack of crab shells in the alleys of red

light districts. Wherever I was, and

whatever I was doing, I always had the

sense that I was in the company of

The Singapore's Food Culture

people who cared deeply about what

they ate.

With that preface out of the way, get

ready to dig in.

The EssentialsIf I had to briefly answer what I learned

from my trip, it’s this: my cheapest

meals were some of my best, I could

spend the rest of my life eating in hawker

centers, and f*@k, these people know

how to make noodles. You could spend a

trip—or an expat’s lifetime (not that I’ve

thought about it or anything)—eating

nothing but noodles for less than $5, and

feel like you’re on top of the world.

If there’s anything that ties the endless

array of Singaporean food together, it’s

how good they make humble ingredients

taste. A plate of rice and egg noodles

stir-fried with shrimp stock and lard

tastes way more vibrant and interesting

than you’d think it has any right to. A

spoonful of quivering tofu from a plastic

carton will change your relationship with

bean curd.

This kind of perfection in simplicity can

only come from a place where eating is a

way of life unto itself. And where a meal

is judged solely by what comes on the

plate—fancy restaurants and big name

chefs not necessary.

A World of InfluencesSingapore is seated at the cultural

crossroads of an entire food-crazy

continent. By the numbers, it’s roughly

74% Chinese, 13% ethnic Malay, 9%

Indian, and 3% Eurasian. As one of

the wealthiest countries in Asia, it’s

drawn workers in from everywhere, and

where large populations of immigrant

workers go, good food is sure to follow.

Singapore feels similar to New York in

this way: not only is it a glass-towered

metropolis of wealth; it’s also a hotbed

for a half dozen or so different ethnic

groups making—and cooking—their way

through the world.

Some fascinating cultural fusion has

emerged as a result. The Peranakan/

Nyonya population is the product of


15

marriage between Chinese immigrants

and Malaysian natives, which has created

a food culture all its own. The Indian

food satisfies Asian tastes as much as

anything else; some of the dishes bear

only a passing resemblance to their

Indian subcontinent counterparts. And

ingredients from everywhere figure into

the local cuisine; I mean centuries-old

cultural borrowings and brand-new

imports that arrive every day.

Fine DiningI’d be remiss to not mention that there’s

an ever growing fine dining scene in

the country, one of the many outlets

for a Western-aspirational (and wealthy)

sector of the public. The good ones,

like Tung Lok Seafood or the newly

opened Pollen in the brand-new Gardens

by the Bay project, are very good. But

beware that many fine dining restaurants

cater to the tourist and Western expat

market, and may not be as tied to the

unforgiving Singaporean criterion for

good food regardless of setting.

Lets Makan

What About Home Cooking?With all these dining out options, do

Singaporeans cook at home? Definitely—

markets are flooded at peak hours—but

in a country where you can get a dish of

first-rate noodles for about $3 U.S., and

where there are so many options for great

food around, there’s a huge epicurean and

economic incentive to eat out. That said,

Singaporeans are just as proud of their

homecooked meals as they are of their

favorite hawker.

A Republic of EatersThere are plenty of distinct dishes,

though. Many of the Chinese recipes

are straight imports from their Hokkien

and Teocheow homes, even if they’ve

underwent local modification over

the decades. Still, I get the sense that

Singaporeans are less likely to “go

out” for Chinese or Indian than they

are to just go out and eat everything

in sight. When your whole country is

an ethnic maelstrom of people from

all over, quibbles over exacting cultural

boundaries or notions of “authenticity”

feel quaint.

Even for a seasoned traveler, Singapore

can be a bewildering place. Some people

call it “Asia Lite” because it’s so friendly

to Westerners. It is easy for an English

speaking Westerner to get around, but

that makes the place more fascinating to

me, not less.

Because Singapore is a city of incredible

wealth and $3 noodles, and recognizes

no contradiction in excelling at both. It’s

a culture that’s growing and changing

all the time, that relishes juxtapositions,

food especially, and couldn’t be more

proud of its unique local cuisine that’s a

little bit from everywhere.

And after you receive your third or so

plate from a smiling hawker who’s spent

his or her life perfecting one or two

dishes, something clicks. You realize this

food isn’t just about food, or even about

the culinary magic of teasing big flavors

from humble ingredients.

The earth spins fast in Singapore;

tradition has to fight to keep up. In this

country of immigrants, “where you’re

from” and “where you’re going” become

relative questions. Food points the way.


TYPES OF CUISINE

Being a multi cultural country , Singapore has a lot of diversity in its culture and lifestyle.of course, Food is also ridiculously diverse. here in this section i will explain to you what are the most dominant food types in singapore and briefly explain their general characteristics

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Chinese lightness, balance, and simplicity

Chinese cuisine has a tremendous range

of flavors and styles. Whatever my mood is,

there’s something that satisfies me. It’s based

on color, taste, and aroma—it should be

beautiful to the eye, flavorful, and fragrant.

And it offers up flavors to suit virtually any

palate. There are hot, spicy notes that will set

tongues tingling alongside lightly seasoned

dishes that are friendly to even the most

delicate taste buds.

Spicy or mild, most Chinese dishes start

from a common foundation : Garlic, chili,

and ginger are often called the holy trinity

of Chinese cooking, with scallions playing

only a slightly less important role. And no

self-respecting Chinese chef would find

himself without a bottle of soy sauce.

Used in countless different ways, soy sauce

provides much of the saltiness in Chinese

cooking while adding a round, full flavor.

19Lets Makan(Eat) Lah!: A guide to Singapore’s Cuisine Type of Cuisines In Singapore18

The development and diversity in the

delights of Chinese cuisine are also

representative of China’s prolonged

historical past. With each dynasty new

recipes were designed until finally the

art of foods planning attain its peak

during the Qing Dynasty. The principle

in the harmonization of foods can be

traced back to your Shang dynasty

scholar Yi Yin. He relates the 5 flavors

of sweet, sour bitter, piquant, and

salty to your nutritional requirements

in the 5 main organ systems from the

entire body, and stresses their part in

preserving excellent physical overall

health. The dinner referred to as Man

Han Quan Xi that incorporates all the

best of Guy and Han Cuisine is held in

large esteem involving because it does

Chinese Food Characteristics

many dishes, every with its very own

distinctive flavor and appeal.

In Chinese cooking, colour, aroma and

flavor share equal relevance within

the planning of each and every dish.

Typically, any one particular entree will

combine a few to five colours, selected

from substances which are light green,

dark green, red, yellow, white, black,

or caramel colored. Usually, a meat and

vegetable dish is prepared from one

main ingredient and two to 3 secondary

ingredients of contrasting colors.

They’re then cooked appropriately,

incorporating the right seasonings

and sauce to produce an aesthetically

appealing dish.

21

Chinese's Style

As China is a geographically huge

nation, it truly is assorted in weather,

ethnicity and subcultures. Chinese

cuisine is any of several types

originating from areas of China,

Introduction of Chinese Fooda few

of that have turn into more and more

common in other elements on the globe

from Asia to the Americas, Australia,

Western Europe and Southern Africa.

Not remarkably consequently, there are

various distinctive variations of cuisine.

The famous Key tradition regional

cuisine consists of the following 8

types:

1. Hui (Anhui)

2. Yue (Cantonese)

3. Min (Fujian)

4. Xiang (Hunan)

5. Yang (Jiangsu)

6. Lu (Shandong)

7. Chuan (Szechuan)

8. Zhe (Zhejiang)

Lets Makan(Eat) Lah!: A guide to Singapore’s Cuisine Type of Cuisines In Singapore20

IndianExotic, Spicy, Hot and veggies.

With all its exotic ingredients, unfamiliar

dishes, and tongue-tingling flavors,

Indian cuisine can be both exciting and

intimidating. It’s such a complete world

of taste. You combine all the techniques

from other cuisines and add magical

spices to get a titillating food experience,

.Indian cuisine uses the whole palette

of flavors—spicy, sour, sweet, and

hot all at the same time—making it

something that wants to jump off the

plate There are a basic 20 to 30 spices

that are used in many dishes—cumin,

coriander, turmeric, and ginger, to name

a few—and there are an infinite number

of ways of using them.Every spice has a

reason for being there. They have health

benefits, and they make the food more

exciting and flavorful.

Contrary to common belief, not all

Indian dishes are curries. However,

“curry” has become a catch-all name for

any spice-based meat or vegetable dish

with a sauce. Curries can be watery, dry,

red, green, hot, or really, really hot—it’s

completely up to the chef in charge. In

fact, a basic chicken curry is one of the

simplest things to start with when first

experimenting with Indian cooking.


25

Indian cuisine reflects a 5,000-year history of

various groups and cultures interacting with the

subcontinent, leading to diversity of flavours and

regional cuisines found in modern-day India. Later,

mughals, British, and Portuguese influence added

to the already diverse Indian Cuisine.

A normal diet in early India consisted of legumes,

vegetables, fruit, grain, dairy products, honey, and

sometimes eggs and meat. Over time, segments

of the population embraced vegetarianism. The

advent of Buddhism and Jainism affected this

shift, as well as an equitable climate permitting

a variety of fruit, vegetables, and grains to be

grown throughout the year. A food classification

system that categorised any item as saatvic,

raajsic or taamsic developed in Yoga tradition.

The Bhagavad Gita prescribes certain dietary

practices (Chapter 17, Verses 8–10). During this

period, consumption of beef became taboo, due to

cattle being considered sacred in Hinduism. Many

Indians continue to follow this belief, making the

use of beef in Indian cuisine somewhat rare. Beef

is generally not eaten by Hindus in India.

An ancient and history-rich vegetarian haven

Cuisine differs across India’s diverse regions as a

result of variation in local culture, geographical

location (proximity to sea, desert, or mountains) and

economics. It also varies seasonally, depending on

which fruits and vegetables are ripe.

“

“


27

Western

EuropeanJuicy , packs a punch. a 'fine' food

European food has a distinct flavor and

rich history. The food in Europe can be

characterized by four categories: meats,

sugar, cereals, and fats. Meats include

tripe, fish, blood sausages, and wild

game. Brought from India and the New

World, cane sugar became a necessary

ingredient in European recipes and

foods. Europeans loved the sweet taste

and the demand for sugar cane grew

at the end of the 17th century. Cereals

are the most important ingredients in

European cuisine. Flour, bread, wheat,

oats, and other grains provide people

with the most nutritious and healthy

meals. During the 18th century, though,

new crops rose to popularity.

Maize and potatoes were brought from

the New World and became favorite

foods in Northern Europe. Rice and pasta

especially grew famous in Spain and

Italy. Peas and beans are still a staple

food in Europe. However, their popularity

diminished over time as potatoes and

cereals took their place as the main

foods. The most used fats in Europe are

olive oil, lard, and butter. Today, fats are

indispensable as they are almost always

used when cooking. Coffee, tea, alcoholic

beverages, and chocolate are the most

well-known drinks in Europe.


29

Relying on meat and less spicesThe Western palate tends to be simpler

and less spicy overall, leading to

complaints from other cultures that

Western cuisine tastes bland. In Western

cuisine, meat is generally the centerpiece

of any meal, while sweets are reserved

for the end of the meal. This is distinct

from Asian cuisines, in which rice or

noodles are considered essential to

the meal and sugary, sweet sauces are

common. Cuts of meat are generally

larger, with the steak being a very

Western tradition. Salt and other spices

are used more heavily, but they are

used in simpler blends than the complex

flavors of African or Asian condiments.

Alcohol is often used in Western

cuisine as well, particularly grape

wines; this may be due to the difficulty

of spices penetrating those larger cuts

of meat. Western cuisine also tends

to use flavors that are similar to one

another: cream and eggs, for instance,

or chocolate and vanilla. This is distinct

from Asian cuisine, which tends to use

flavors that are dissonant in some way.

For instance, Chinese Five-Spice uses

a surprising (to Western palates) blend

of anise, clove, pepper, cinnamon and

fennel, while Italian cuisine frequently

pairs tomato with Parmesan cheese -

flavors that display overlapping

The cuisines of Western countries

are diverse by themselves, although

there are common characteristics that

distinguishes Western cooking from

cuisines of Asian countries and others.

Compared with traditional cooking

of Asian countries, for example, meat

is more prominent and substantial in

serving-size. Wheat-flour bread has

long been the most common sources

of starch in this cuisine, along with

pasta, dumplings and pastries, although

the potato has become a major starch

plant in the diet of Europeans and

their diaspora since the European

colonization of the Americas.


31

MalayTraditional,Simple yet rich in flavour

Malay food is strong, spicy and aromatic,

combining the rich tastes of the many

herbs and spices commonly found in

Southeast Asia. It is one of three major

cuisines in Malaysia, and together with

Chinese and Indian food, continually

delight visitors to the country with its

incredible variety and flavors.

The Malays are an easy-going, relaxed

and warm people, qualities that inform

their cooking. Food preparation can be

a communal affair among the Malays

and it is not uncommon during major

festivals or events to see neighbors in a

kampong, or village, gathered around a

big pot stirring up a beef rendang or a

chicken curry.

Malay food is often eaten with the hands.

No implements are needed. Diners

simply scoop mouthfuls of rice mixed

with curry, vegetables or meat onto

their palms and then ladle this into their

mouths with the back of their thumbs. It

is an art to keep the rice from escaping

through the fingers but, with some

practice, it can be mastered.

Just as in many other Southeast Asian

cuisines, rice is the staple diet in a

Malay meal. And just as in many other

Southeast Asian countries, it is usually

eaten together with meat and vegetable

dishes, curries and condiments like the

Malay sambal sauce. During a typical

Malay lunch or dinner, these dishes are

placed in the center of the table to be

shared by all the diners.


33

Chilli peppers are indispensable to

Malaysian kitchens, and both fresh

and dried chilies are used. Chillies

come in several sizes, shapes and even

colours. As a general rule, two type of

chilli cultivars are the most commonly

available: the bird’s eye chili (cili padi),

although small in size are extremely

pungent and very hot, and longer

varieties which tend to be a lot milder.

Green chillies are more peppery in taste

while red chillies, green chillies which

Its not malaysian without chillies&spices

have been left to ripen, have a slightly

sweeter heat. If a milder flavour is

preferred, the seeds and membranes

would be removed from the chili pods

before it is cut, or the chillies would be

left whole and removed prior to serving.

Some common uses include but are not

limited to grinding the chillies into a

paste or sambal, chopping fresh chillies

as a condiment or garnish, and pickling

whole or cut chillies.


LocalDelights

Even though there are a tons of differentinteresting food , there are some selective chosen few that has stolen the local's heart and tongue. these food has stayed in the local's heart for a long time. this section will cover the things that makes 'Singapore's food singapore

37

Savour the

best foods

in SingaporeSingapore is a hot pot of cuisines to eat,

incorporating a rich heritage of food

dishes consisting of Chinese, Indian,

Malaysian and Indonesian influences. If

you are a local Singaporean, you would

have seen these dishes in the hawker

centres below your void deck, in the food

courts of shopping centres and in the

quaint shop-houses decades old.

These are the real dishes you need

to eat in Singapore before you die. I

know there are still dozens of dishes in

Singapore that are true to our heritage,

but if I were to cover them all, this list

would take you 2 years to finish reading.

As a Singaporean, there is no excuse to

not trying these time-tested foods you all

grew up with. As a tourist, this is a good

check-list of authentic local cuisine in

Singapore. These are the foods to eat in

Singapore when you visit.

Many others have tried to cover Singapore’s

food and I appreciate Chef Anthony

Bourdain for his wonderful exploration of

Singapore food in his travel journals.

Hainanese chicken rice, laksa and nasi

lemak, being the favourite dishes amongst

the locals, are among top picks of the lot.

After having a satisfying meal, wash it

down with a cup of teh tarik (which means

“pulled tea”), a creamy and frothy milk tea.

Or simply go for popular desserts such as

ice kacang and chendol. Bon appétit!

Lets Makan(Eat) Lah!: A guide to Singapore’s Cuisine36

39

Hawker

centresIn Singapore, eating, or as the locals say,

makan, is more than just sustenance or

even a hobby. It’s a national obsession, a

passion, a way of life.

Friends don’t greet each other with a

“hello” or “how do you do?” Instead,

they’ll say in Singlish slang, sudah makan

or, “have you eaten?” And the quickest,

cheapest way to get your makan on is at

the humble hawker center. Hawker centers

are semi-enclosed buildings housing rows

and rows of small food stalls that serve

a variety of food and desserts, almost

always prepared to order.

At first glance, these stalls resemble

walk-in closets, cluttered with cooking

equipment and ingredients, but don’t let

their size fool you—these cramped little

kitchens punch far above their weight.

For the first-timer in a Singapore hawker

center, the sheer size and outward

disarray can be downright disconcerting,

if not a little intimidating. With the help

of friends and guidebooks, I, myself a

recent Singapore newbie, decoded the

basics of hawker center etiquette to help

demystify this unique eating experience

for future greenhorn foodies.

Singapore’s Favorite : Local Delights

41

hawker

survival

guideSo you’ve got your heart set on trying food at a

hawker center. Where to start?

You’ll want to think about what you want to eat.

Each center tends to converge on just a few of

the many noteworthy food cultures represented

in Singapore: Malay, Thai, Chinese, Indian, and

Middle Eastern among others.

Get The Local FlavorOnce you’ve settled on a hawker center.

Perhaps you’ve chosen Lau Pa Sat in

Chinatown or Newton Circus near Orchard

Road, both of which are easier to swallow

for tourists (although the food I’m told is

commensurately pedestrian). Indeed, your

first visit to a hawker center is bound to

be a little confusing. But there’s no reason

to be nervous—no one will mind, and the

locals are incredibly helpful and informative,

especially when it comes to food.

Your taxi driver will more than likely

talk your ear off if you ask for a

recommendation. And if you ask someone

in line for a stall (always look for the

stalls with the longest lines) for their

recommendation, they’ll not only tell

you exactly what to order, but also what

condiments to apply and how to eat the

prescribed dish.

SeatingsHawker center seating is first come, first

serve, no reservations and no pretension.

Before you place your order, find an open

seat. Don’t worry if that seat happens to

be next to or across from a stranger. Just

ask for permission to sit, and plunk down a

packet of tissues to hold your spot, noting

the table number that you’ve staked out. to

apply and how to eat the prescribed dish.

1

2

Chop a place!!Oh, and the tissue packets. Any convenience

store in Singapore will sell armfuls of

them for a dollar or two. But you’ll also

notice elderly, needy peddlers who roam

the centers and push four or five packets

for a dollar. Go ahead and buy from the

pensioners with confidence—they need to

make a living as well.

Once you’ve acquired a tissue packet

and staked your claim, it would be an

unthinkable crime for anyone to disturb

your plot. An umbrella can also be used

to reserve a seat, but you can’t wipe hot

fish head curry off of your fingers with an

umbrella, now can you?

Delivery, Self Service, and Take-AwayHave you remembered your table number?

Good.

Find a stall, or two or three, and order away.

Unless denoted with a sign noting “self

service,” every stall will deliver your food

to the table number you’ve provided. On

the other hand, for self service stalls, you’ll

need to wait for your food at the stall and

take the food away yourself.

Also, unless specified, it’s assumed that

you’re dining-in (a tray and sometimes

real plates and silverware will be provided

with your meal). Almost all stalls will do a

take-away order, complete with packaging,

plastic utensils, and packets of sauces,

typically a 20p fee.can you?

Drinks?Thirsty yet? Each row of hawker stalls will

have one or two stalls that sell drinks.

Heavily sweetened, and nutty barley tea

(pronounced bah-lee) is the popular choice,

and usually goes for a song ($1). Soft drinks,

other forms of tea, and beer can usually be

found as well.

You can opt to order directly from the

counter or during peak times when people

from the drink stands will make their

rounds and take drink orders. You’ll need to

pay them as soon as the drink is delivered.

Tipping isn’t necessary.typically a 20p fee.

can you?

Clean!Go ahead and leave your plates

behind—every hawker center has staff

on hand to bus tables. If you’re feeling a

bit sticky after eating a fish head curry

or murtabak with your bare hands, every

hawker center will have an outdoor

washing station with soap (you must

provide your own tissues for drying off)

or you can head to the bathroom, which

are usually well maintained, but cost

around 10 to 30p per visit.

3

4

5

6

Lets Makan(Eat) Lah!: A guide to Singapore’s Cuisine Singapore’s Favorite : Local Delights40

43

The Variety

of hawker food

Roti Prata Satay Dim SUm

These are the real dishes you need to eat in Singapore before you

die. I know there are still dozens of dishes in Singapore that are true

to our heritage, but if I were to cover them all, this list would take

you 2 years to finish reading.

Yet another cross cultural food that has

been popularly adopted by Singaporeans

is the Roti Prata. Roti Prata is of Indian

origin, has a Malay name, and is eaten by

the Chinese! That’s what Singapore racial

harmony is all about.

A fried flour-based pancake, Roti

Prata popular variants include adding

cheese, eggs, mushroom, onions or even

chocolates inside the batter. The dough

is flipped multiple times into a large thin

layer before folding the edges in. Some

outlets also flip the dough so thin it

turns crispy when fried on the metal pan.

These are called ‘paper’ or ’tissue’ prata.

Prata is served with fish or chicken curry

while some people like myself like to

sprinkle sugar with it.

Satay is a dish of skewered, Turmeric

marinated meat that is grilled on an

open fire. It originates from Indonesia

but has become a common hawker fare

in Singapore. Stalls are not restricted

to any race and may be operated by

Chinese, Malays or Indians. Typical meats

include chicken, beef, mutton and even

pork which is sold by the Chinese stall

owners. Ketupat (rice cake), onions and

cucumbers usually accompanies Satay. A

spicy peanut dip is also provided for the

Satay and sides as well.

Another Hong Kong/ Shang Hai inspired

type of dishes available in Singapore is

the Dim Sum or ‘Dian xin’. This is not

exactly 1 dish, but a set of small dishes to

be savoured in a group- a typical Chinese

dining sharing custom. Popular dim sum

dishes include the BBQ Pork Bun, Xiao

Long Bao, Siew Mai, Chee Chong Fun

and many more.

Singapore’s Favorite : Local DelightsLets Makan(Eat) Lah!: A guide to Singapore’s Cuisine42

45

The Singapore Wanton noodles was

probably influenced by Hong Kong

cuisine, but has become entrenched in

our culture over the years. The Singapore

version is typically eaten ‘dry’, drenched

with some light sweet sauce, slices of

pork char siew and wanton dumplings

filled with pork, with a small bowl of

soup on the side. Auntie will also ask

if you want spicy or not. The spicy type

sees chilli being mixed into the noodles,

while the non-spicy kids version will

have tomato sauce mixed in. Wanton

dumplings may be either deep fried or

come in soup dumplings.

One of the many stories of Bak Kut Teh’s

invention was that during the olden days

of Singapore, a poor, starving beggar

came by a road side pork noodle store

to beg for food. The stall owner was

in poverty, but wanted to help him. He

boiled some of his left over pork bones

and added whatever cheap spices he

had to flavour the soup, including star

anise and pepper which created a soup

resembling tea in colour. Thus pork bone

tea was born. Another canon states that

this was a tonic invented to ‘reinvigorate’

the Chinese coolies that worked in the

Clark Quay area.

Colloquially known as ‘Minced Meat

Noodle’ , this is a noodle dish with

minced pork, liver, meat balls/ fish balls,

fish cake slices and a signature vinegar

braised sauce that adds some wetness.

The one and only traditional Singaporean

breakfast- Kaya toast with soft-boiled

eggs. The traditional bread is an old

school rectangular white loaf, toasted

with a bread grill, lathered with coconut

or egg kaya then slapped with a thick

slice of SCS butter to slowly melt within

2 slices of warm bread. This is the classic

kaya toast. Variations include using thinly

sliced brown bread, round buns or ‘Jiam

Tao Loh Tee’ like a French baguette.

For the eggs, it’s usually put in a large

hot water metal pot and covered with a

plate. Then you time it and take out the

egg when it’s ready (about 7-10 minutes

depending on how well you like your

egg). Trying not to scream like a little

girl, crack open the eggs with your bare

hands onto 1 of the 2 plates given and

throw the shells on the remaining plate.

Season with pepper and dark/light soya

sauce.

Kaya Toast &

Soft-boiled EggsWanton Mee

BakKutTeh

Bak Chor Mee


47

More accurately known as Hainanese

Chicken rice, this is one of Singapore’s

most well-known and celebrated dish.

No coffee shop in Singapore is complete

without a chicken rice stall. The whole

chicken is steeped in sub-boiling pork

and chicken bone stock to absorb the

flavours and cook. Some shops will

also dip the bird in ice after cooking to

create a jelly-like finish on the chicken’s

skin. Variations also include roasting the

chicken which is called ‘black chicken’,

in contrast to the ‘white chicken’. The

stores with better service will de-bone

the chicken for you.

The rice used in chicken rice is cooked

with chicken stock, ginger, garlic and

occasionally pandan leaves for added

No, this isn’t the American Dessert. This

is far from it. The Singapore Fried Carrot

cake is made with eggs, preserved radish

(chai poh) and white radish flour cake,

which resembles a ‘white carrot’ and how

the name comes about.

This is a teochew dish popular both

in Singapore and Malaysia. Variants

include the ‘black’ version, which is

with sweet sauce (molasses) added, or

a crispy version with the cake fried on

top of a beaten egg to create a crust and

chunks of cake. Most commonly seen

in Singapore though is the chopped up

version with individual radish cake cubes.

Curry puff is a small baked pie enclosed

with either short crust or puff pastry,

the former being more traditional in

Singapore. A common snack locally, the

filling is usually made with curry gravy,

chicken, potato and egg. Other variants

include fillings with yam, sardines, otak

A dish popular in Singapore Hawkers

as well as Taiwan Night markets, this is

a dish many foreigners and locals love.

Stalls that sell carrot cake typically also

sell Oyster omelettes as it’s a similar

cooking process as well as utilizing a

common ingredient: Eggs. Potato starch

is usually mixed into frying the egg and

gives a thicker, fuller taste. Variants

include a version without the starch,

which is priced slightly higher due to

more eggs needed instead. A special

vinegar chilli is also paired exclusively

with oyster omelettes in Singapore.

Tau Huay is a Chinese dessert made with

beancurd tofu that is sweetened with

sugar syrup. The traditional type is very

soft, slightly grainy and soaks in syrup

to be eaten together. This Tau Huay can

be eaten hot or cold, sometimes with

Tang Yuan, grass jelly or Soya bean milk

added as well.

Chicken Rice

Carrot Cake Curry Puff

Oyster Omelette

Tau Huay

Singapore’s Favorite : Local DelightsLets Makan(Eat) Lah!: A guide to Singapore’s Cuisine46

49

The 2 most famous styles of crab cooking

in Singapore are with a sweet, spicy

tomatoish chilli sauce, or with black

pepper sauce. Chilli crabs are usually

eaten along with fried mantous (buns),

which are dipped in the luscious chilli

sauce. Well prepared crabs go through a

2 step cooking process, boiled first then

fried so that the meat doesn’t stick to

the shell. Recently, many popular styles

of cooking have surfaced as well, like

salted-egg crabs or crab bee hoon.

Is it Chinese, Indian or Malay? This is

another ambiguous dish with probably

a South Indian origin, but heavily

influenced by the various ethnicities in

Singapore. What I do know, is that it’s

delicious. Either half a head or the whole

head of a Red snapper is stewed in curry

with assorted vegetables like Lady’s

Finger (okra) and brinjal. The Indian style

of curry has heavier spices and flavours,

while the Chinese styles are lighter and

sweeter.Variants include the Assam style

fish head curry, which adds in a tinge of

sourness with Tamarind fruit (assam).

A grinding machine is used to produce

the shaved ice mountain on top of a bowl

of assorted ingredients like red bean,

attap chee (palm seed), agar agar jelly,

chendol, grass jelly or any other filling

desired. Evaporated or condensed milk is

then drizzled on the top along with red

rose syrup and sarsi syrup to produce

the multi-coloured effect. Variations

may include drizzling with gula melaka,

adding ice-cream or other novelty

toppings like Durian or chocolate syrup.

Another breakfast dish seen regularly in

Singapore and Johor, most stalls only

open in the morning and close by lunch.

Rice flour and water are mixed together

to form the rice cake, then put into little

saucers and steamed to produce the

typical Chwee Kway bowl-like shape. It is

topped with chai poh (preserved radish)

and chilli. Chwee kway is a dying trade

that the young generation does not want

to carry on, so try it before its gone

forever.

In the past, having a fridge/freezer was

as rare as winning Toto; Barbecuing or

frying fishes to musk the fishy odour

after being left out in the open for days

was a popular cooking choice.

Also known as Ikan Bakar (barbequed

fish), Stingray used to be unpopular

but has risen in price since Singaporean

Malays figured out that Sambal on top of

Sting Ray = delicious. It is traditionally

wrapped in banana leaf and barbecued,

then a sambal paste made with belachan,

spices, shallots and Indian walnuts is

smothered generously all over the top.

Lime is usually squeezed in right before

eating as well.

Laksa is a dish merged from Chinese

and Malay elements otherwise known

as Peranakan culture. There are 2 main

types of laksa- curry laksa and asam

laksa. Curry laksa is more predominant

in Singapore, while assam laksa is found

more in Malaysian regions like Penang

Laksa. In fact there loads of variants of

Laksas differing in fish type, broth and

even noodles.

Traditional Singapore Curry Laksa

uses vermicelli, coconut milk, tau pok

(beancurd puffs), fish slices, shrimp

and cockles (hum). Due to cost cutting

or taste preference, some stalls might

opt out of shrimp and cockles. A unique

Singapore variant known as Katong

Laksa has it’s vermicelli cut into short

ends and is eaten only with a spoon.

There is much debate on who is the

original Katong Laksa.

Chilli Crab Curry Fish Head Ice Kachang

Chwee KayBBQ Stingray

Laksa


Coffe

Condensed Milk

Evaporated Milk

Water

Sugar Cube

Legends:

Singaporeans are as picky about their kopi as they

are about their food: not only do they have their

favorite kopitiams, but their favorite coffeemakers at

each kopitiam as well. So it’s no surprise that a cup

of kopi can be customized however you like. Here

are the Singlish terms you can use to order kopi

anywhere.(Keep in mind that these terms work for

tehs aswell, just replace kopi with teh)

The Kopis & Tehs

51

Kopi O

Kopi

Kopi Gah Dai

Kopi O Siew Dai

Kopi O Gau

Kopi Gau

Kopi Si

Kopi Kosong

Kopi O Po

Kopi Po

Kopi Si Kosong

Kopi Siew Dai

SUGAR

SUGAR

SUGAR

SUGAR

SUGAR

SUGAR

SUGAR

SUGAR

SUGAR

SUGAR

SUGAR

SUGAR


top hawkers

55

Block 51 Old Airport

Road Food CentreKatong's Original Hawker Food Experience

It may not look like much: at first glance, it looks

like a number of stalls crammed into the ground

level of a carpark building. But this collection of

food stalls happens to be one of the most popular

public hawker centers on the island, outperforming

the others in informal polls.

Since it opened in 1973, Old Airport Road Food

Centre has hosted some of the finest family hawker

enterprises, selling near-legendary satay bee hoon,

char kway teow, and rojak. Today, 168 stalls make

up the hawker center component on the ground

floor, selling inexpensive but delectable Singapore

and international favorites. You’ll only need to

spend about SGD 5-7 (about $4 to $5.50) for a belly-

How to get there: Old Airport Road Food Centre is located

in the Katong neighborhood east of

Marina Bay. Ride the Singapore MRT and

disembark at Dakota MRT Station (Circle

Line; CC8). The Food Centre is 140 yards

west of the station exit.

busting meal at the Old Airport Road Food Centre:

awesomely great value typical of Singapore’s

hawker centers.

Your guide was brought to the Old Airport Road

Food Centre by Makansutra and its founder,

Singapore food enthusiast K.F. Seetoh. “Old Airport

Road has been around for very long, it’s got very

good food, a very good reputation,” Seetoh told

us as we waited for our order. “You get stuff from

breakfast all the way to supper. And there’s a huge

carpark beside it - it’s one of the main factors of a

good hawker center. All good hawker centers have

got huge carparks.”

CC8Dakota MRT

Boardrick Sec Sch

Dunman Rd

Old Airport Rd


57

Bukit Timah market&

Hawker CenterA Small Hawker Center With Plenty of Bite

As far as hawker centers go, Singapore’s Bukit

Timah Market & Food Centre runs on the small side:

84 stalls covering the second storey of a suburban

market complex along the corner of Upper Bukit

Timah Road and Jalan Jurong Kechil. Like most

of the older hawker centers (the place was built in

1975), a wet market occupies the lower floor, while

the hawker magic happens upstairs.

Despite the small size, this Bukit Timah hawker

center holds a number of much-talked-about hawker

stalls; the best ones wear their media coverage on

their glass windows like badges of honor. If you’re

walking in with nobody to guide you, you can

choose the best place to eat either by a) looking

How to get there:Bukit Timah Market & Food Centre is located

at 51 Upper Bukit Timah Road in Clementi

town, a residential district about 10 miles

northwest of Marina Bay. The nearest MRT

Station is Clementi (East-West Line, EW23),

about 1.8 miles from the Food Centre.

for the longest line, or b) looking for the most

convincing press clippings.

Your guide was brought to Bukit Timah Market

& Food Centre by Makansutra and its founder,

Singapore food enthusiast K.F. Seetoh, who had

much to say about the place and its history.

“A few dishes are very famous here - these

hawker centers have damn bloody good hawkers,”

Seetoh explains, saying that many of these

hawker operations have been in play for multiple

generations. “Those stalls have been operating long

before hawker centers were built - these people go

back generations, sons will bring their sons.”

Pei Hwa Primary

Bukit t

imah

Link

Jl Jurong Kechil

Jl Anak Bukit

PIE


59

Tiong Bahru Food

Market & Hawker CentreA Retro Hawker Food Stop in Singapore's Hipster Quarter

The neighborhood around Tiong Bahru Food Market

& Hawker Centre feels unlike the rest of Singapore,

in that the past has managed to cling to existence

while the rest of the island has been swept away by

change.

The name “Tiong Bahru” translates to “New

Cemetery”, as the neighborhood had a fair share

of graveyards (and squatter settlements) until the

Singapore government stepped in to clean up. The

Singapore Improvement Trust developed the local

public housing, about 50-plus apartments and

How to get there:Tiong Bahru is located about 0.8 mile west of

Chinatown and 1.2 miles south of Orchard Road.

The closest MRT station is Tiong Bahru Station,

about 550 yards west of Tiong Bahru Market.

shophouses built in the Art Moderne style popular

in the 1930s.

The curvy apartment buildings look nothing like

the government’s later housing blocks, Tiong

Bahru’s units having plenty of circles and curves

where today’s “HDB blocks” have only square

slabs of concrete. The Tiong Bahru Hawker Centre

building actually dates back only to 2004, but

the designers wisely bucked the temptation to go

modern, following the retro design sensibilities of

the neighborhood instead.

EW17Tiong Bahru MRT

Tiong Bahru Rd

Liam Sek St

Seng

Poh R

d

Global Residence Ltd


61

Makansutra

Gluttons BayAffordable Hawker Fare Next to Marina Bay

Hawker culture food in Singapore doesn’t have to

be completely old or downmarket to be authentic.

In brand-spanking new Marina Bay (more on Marina

Bay, Singapore). Makansutra’s K.F. Seetoh set up

Makansutra Gluttons Bay to serve as a home for both

old hawker names and novel up-and-comers - and

incidentally creating a culinary hotspot and nightlife

destination in Singapore’s swankest district.

Makansutra Gluttons Bay patrons sit with Marina

Bay as a picturesque backdrop - across the bay,

they’ll see the Marina Bay Sands towering over the

district. About 12 hawker stalls flank an assortment

of plastic-covered stone tables topped with large

umbrellas (the only concession to the weather);

the area has enough seating for over 500 guests,

who come every night to take in the view and the

How to get there:Makansutra Gluttons Bay is located

in the Marina Bay district, right next

to the Esplanade opera house. Ride

the Singapore MRT and disembark at

Esplanade MRT station (Circle Line; CC3)

- take Exit D to emerge at the Esplanade

Park.

authentic hawker fare.

“Marina Bay is a very iconic part of Singapore

- Gluttons Bay is about delivering a street food

experience in the slickest part of Marina Bay,” says

Makansutra founder K.F. Seetoh. “I said we should

bring back the old style, open-air street food stall

that we used to have in the 60s and 70s. And we

keep prices as cheap as possible.”

To deliver on this retro food experience, Seetoh

and his colleagues shortlisted some of Singapore’s

best-known names in hawker food, along with a

few new names to cater to the city-state’s evolving

tastes. You’ll find Wee Nam Kee’s famous chicken

rice alongside Filipino favorite Gerry’s Grill and

their barbecued squid.

CC3

Esplanade MRT

One Raffles Link

Mandarin Oriental

Nic

oll H

wy

Raffles Blvd

Raffles ave

Raf

fles

Lin

k


63

Lau Pa Sat

Festival Market Yesterday's Public Market, Today's Massive Hawker Center

Lau Pa Sat Festival Market’s Victorian-era filigreed

cast-iron structure looks quite out of place in

Singapore’s hypermodern business district, but it’s

managed to avoid the wrecking ball by going with

the flow. Standing between Cross Street, Boon Tat

Street and Robinson Road, the hundred-plus-year-

old market building rocks on day and night, dishing

out premium hawker food to visitors.

The Market’s central location makes it a prime

draw for tourists and office workers in the adjacent

business district: its 5,500 square meters of interior

space seats about 2,000, though often filled to

capacity during lunchtime or weekend evenings.

How to get there:Lau Pa Sat Festival Market is

located at the junction of Boon Tat

Street and Robinson Road. To get

to Lau Pa Sat by MRT, disembark

at the Raffles Place MRT station

and take Exit I, a really, really

long tunnel that emerges a couple

of blocks away from Lau Pa Sat.

Follow the signs, walk across Cross

Street and there you are

The building is one of the oldest in Singapore:

the cast-iron market structure dates back to

1894 and has been in continuous use since, with

the exception of a few years in the late 1980s (it

was taken apart while the local MRT line was

being built, and put together again after the MRT

opened).

The building housing Lau Pa Sat (formerly known

as Telok Ayer Market) dates back to 1894. Designed

by British colonial engineer James MacRitchie,

the octagonal structure was constructed to house

a market that had moved to the area after its old

site and namesake in Telok Ayer, Chinatown was

demolished.

FW14 NS26

Raffles Place MRT Fullerton

Hotel

Marina BayTower

Lau Pa Sat

Robi

nson

Rd

Marina Blvd

Central Blvd

Commerce St

Collyer Quay


65

Maxwell Food CentreOld Market Transformed Into Legendary Singapore Hawker Center

The former Kim Hua Market may have left its

fishmonger and butcher days behind, but since

1986, this old market has found its true calling:

serving authentic Singaporean food to an unending

and unceasingly hungry crowd of both locals and

tourists, as Maxwell Food Centre.

The market building has stood here since 1935: now

devoid of its market stalls, over a hundred cooked

food stalls have taken over, arranged in three rows

under a steel roof. Efficient in appearance, Maxwell

Food Centre makes no pretensions to atmosphere or

How to get there:You’ll find Maxwell Road Food

Centre in Chinatown; to get

there, ride the Singapore MRT

and disembark at Chinatown

MRT Station (NE4) - take Exit A

to Pagoda Street, walk down the

lane until you hit South Bridge

Road. Cross as soon as you can,

and walk south down South

Bridge Road until you reach

Maxwell Road Food Centre.

high class: instead, it lets the collective reputation

of its best-selling tenants do the talking.

The Maxwell Food Centre takes on all comers - taxi

drivers, students, office workers, and tourists. It

doesn’t have the tourist-trap reputation of Lau Pa

Sat Festival Market or Newton Food Centre, despite

its location in the hottest of tourist hotspots.

Some of its stalls have gone on to lasting fame,

with glowing endorsements from celebrities like

Anthony Bourdain.

DT18

Telok AyerMRT

Buddha toothrelic temple and

museum

Urban RedevelopmentAuthority

S Br

idge

Rd

Maxw

ell Rd

Cross St


Restaurant

&Diningof course when we're talking about food and cuisine, we cant left out restaurant. Being a diverse cultural country Singapore is, there are a bunch of different restaurant to choose from.

69

Restaurants in

singaporeSo has Singapore

finally arrived as

an Asian culinary

capital?

When it comes to eating, Singapore is famous for

two things. First and foremost, delicious street food.

Secondly, contention. The city’s cuisine has long

been the subject of spicy debates with northern

neighbor Malaysia over the ownership of certain

famed dishes. (Don’t dare try to tell a Malaysian

that chili crab is Singaporean.) But close followers

of Singapore’s dining scene might have noticed this

city-state has morphed from a paradise for wallet-

friendly hawker food to a culinary center heaving

with award-winning fine dining restaurants and

celebrity chef outposts.

Restaurants and Dining in Singapore

71Lets Makan(Eat) Lah!: A guide to Singapore’s Cuisine Restaurants and Dining in Singapore70

In the overview of countries with

real “culinary firepower,” Singapore

scoops top honors with six world-class

restaurants per 10 million people in 2011.

Compare this to scores of 4.28 in Hong

Kong and 1.83 in Australia.

Aun Koh, founder of The Miele

Guide, an annual roundup of Asia’s

best restaurants, says Singapore has

satisfied the key criteria for a city to be

considered a leading food capital.

By the same standards that people might

say that New York, Paris, London and

Tokyo are culinary capitals, Singapore

has definitely become one. It is the

culinary capital of Southeast Asia.

Singapore now

ranks amongst

the International

Monetary Fund’s top

three economies in

the world with a GDP

per capita (PPP) of

US$59,936 in 2011.

Chefs are pushing new boundaries


If there’s one thing that Singaporeans love other than

buffet, it’s definitely Japanese food. Here’s a list of

the best Japanese restaurants in Singapore.

JAPANESE

Aburiya Japanese BBQ

Akari Japanese Dining & BarAburiya is one of the better Japanese

BBQ restaurants in Singapore. It is the

kind of place to go for a fun night out

with a group of friends to pig out.

Its ala carte menu offers plenty of

choices for beef, pork, lamb, chicken,

vegetables and seafood, but we

recommend opting for the sets – the

signature beef set (S$80) comes with an

assortment of beef such as prime short

rib, tenderloin and skirt; the seafood set

(S$75) with prawns, scallops and squid;

and the premium wagyu set (S$120)

#01-03 The Quayside60 Robertson QuayTel: +65 6735 4862Mon to Sat: 6pm – 11.30pmSun & PH: 6pm – 10pm

#01-02, Marina Bay Link Mall, 8A Marina BoulevardDaily: 12pm – 3pm, 6pm – 10pmTel: +65 6634 0100Nearest Station: Raffles Place

Aoki Restaurant

Akashi Restaurant

Aoki Restaurant at Shaw Centre is

definitely not cheap. But I feel that the

prices of set lunches are acceptable ($35-

50) as it serves top quality Japanese food

in a nice environment. Dinner sets are

available from $40-80. And if you feel

like indulging, omakase during lunch is

$100, while dinner is $165.

1 Scotts RoadShaw Centre #02-17Singapore 228208Tel: +65 6333 8015Mon to Sat: 12noon – 3pm 6.30pm – 11pmSun: 6.30pm – 11pm

When craving for Japanese food,

one of my to-go places is Akashi

Japanese Restaurant. It has reliable

and pretty good Japanese food. And

most importantly, a meal at Akashi is

relatively affordable – if you go for their

set meals. Most of the sets – served with

salad/rice, soup and fruits – are priced

below $20 during lunch (additional $3-4

for dinner).

290 Orchard Road#B1-01 ParagonTel: +65 6735 8887Daily: 11am – 11pmNearest Station: Orchard

19 Tanglin Road#01-01A Tanglin Shopping CentreTel: +65 6732 8662Daily: 12pm – 10.30pmNearest Station: Orchard


Akanoya RobatayakiAkanoya specialises in robatayaki. For the

uninitiated, robatayaki is a technique in

Japanese cuisine; customers sit around an

open counter where fresh ingredients are

displayed, and they can just point to order.

The chefs will then grill the ingredients like

seafood, meat, and vegetables over charcoal,

and serve it to the customers using a long

wooden paddle.

1 Tanglin Road#01-01 Orchard Parade HotelTel: +65 6732 1866

B @ Rochester8 Rochester ParkMon to Sat: 12pm – 2.30pm, 6pm – 11pmTel: +65 6778 1788Nearest Station: Buona Vista

Robatayaki is a fun

experience. You get to look at

all the fresh ingredients and

choose whatever you feel like

having, but it can also be quite

dangerous if you are the type

like me, who always tend to

over-order.

Chikuwa TeiI LOVE Chikuwa Tei at Mohamed Sultan Road

for their chirashi-don. So good that i have

to use Chikuwa Tei’s chirashi sushi (S$25) as

the benchmark for a good sushi rice bowl –

freshness is top notch, slices are thick enough

to bring out the sweetness of the fish, serving

is generous and filling, and the cherry on top?

Its super reasonable price tag. i always find

ourselves at Chikuwa Tei when the craving for

chirashi-don kicks in.

9 Mohamed Sultan Road #01-01Tel: +65 6738 9395Daily: 11.30am – 3pm, 6pm – 10pmNearest Station: Clarke Quay

From what I heard, the chef used

to be a food nazi when he was at

the previous Japanese restaurant.

Although he had a nasty reputation,

the place was extremely popular

and there were always long queues. I

can assure you though, the chef was

perfectly fine.


En Japanese Dining Bar

HAN Restaurant

En Japanese Dining Bar at River Valley

has a 50% promotion off Sushi and

Sashimi from 6pm – 8pm daily. For

those who cannot make it for the early

bird discount from 6pm to 8pm, you can

go there for supper as the Mohammed

Sultan branch opens till late night 3am

on Friday and Saturday.

207 River Valley Road#01-57 UE Square SingaporeTel: +65 6735 2212Nearest Station: Clarke Quay/Somerset

HAN Restaurant at Odeon Towers is a

kushikatsu speciality restaurant that

serves Japanese skewers kaiseki-style.

During lunch, they have a lunch set of

seven sticks for $75, while omakase at

dinner starts from $120.

The food at HAN restaurant are not

your typical greasy and sinful food.

How should we put it? Every stick that

we had was fresh, flavourful, and most

importantly, not oily at all. In fact, we

still wanted more after we had seven to

eight sticks.

331 North Bridge Road#01-04 Odeon TowersTel: +65 6336 2466Daily: 12pm – 3pm, 6pm – 11pmNearest Station: City Hall

Hide YamamotoAt Hide Yamamoto, diners can enjoy

four different menus – namely: sushi,

robatayaki, ramen and teppanyaki. The

Japanese Restaurant is located on the

second floor of the Marina Bay Sands

Hotel and Casino, and it is the brainchild

of renowned Chef Hide Yamaamoto.

We dropped by for teppanyaki during

dinner on a weekend, and it was a

splendid experience.

During dinner, Hide Yamamoto has

several teppanyaki sets ranging from

$180 to $380. For a more affordable

option, they serve a teppanyaki lunch set

at $80.

8 Bayfront Avenue02-05 Casino Side Level 2, Marina Bay SandsTel: +65 6688 7098Daily: 12.00 – 15.00Mon to Wed: 18.00 – 23.00Thu to Sun: 18.00 – 03.00

There’s only one word to

describe our meal, and overall

experience at Hide Yamamoto:

exquisite. While prices are steep,

I’d recommend Hide Yamamoto

restaurant at Marina Bay Sands if

you like teppanyaki.


Hinoki

Ippudo

It is a good place to bring your clients for

a business luncheon if you are working

in the area. At night, it is perfect as a

place for a quiet dinner. If you don’t want

to splurge, go for the bentos – they are

slightly more affordable, prices range

from $32 to $38.

22 Cross Street#01-50/53 China Square CentralSouth Bridge CourtTel: +65 6536 7746Nearest Station: Raffles Place

Ippudo’s ramen empire is showing

no signs of slowing down as it opens

more and more outlets across the

globe, including New York City,

Seoul, Shanghai and Sydney. Ippudo’s

outpost at Westgate – its third outlet in

Singapore – further cements Westgate as

the dining destination in the West.

Start your meal with the Miso Dare

Gyoza (S$8) and the legendary Steamed

Pork Buns. Ippudo serves classic Hakata-

style ramen: Choose from the Shiromaru

Motoaji (S$15) – the original tonkotsu

broth ramen; Karaka-Men (S$17), a

strong flavoured bowl of ramen with

curly noodle.

Westgate #03-033 Gateway DriveDaily: 10am – 10pmNearest Station: Jurong East

must try

Tonkichi Japanese Restaurant

Teppei Japanese Restaurant

Tonkichi is no stranger to Tonkatsu

lovers. It is one of the most popular

Tonkatsu Restaurants in Singapore. It has

a menu that focuses on sinful but oh-

so-good deep-fried food. Most people

would probably go for the signature

Kurobuta Kata Rosu Set ($32.9), Rosu

Katsu Set ($22.9) or Hire Katsu Set

($20.9).

181 Orchard Road#07-06 Orchard CentralTel: +65 6238 7976

Teppei Japanese Restaurant at the ground floor of Orchid Hotel

has been gaining a steady following because of its extremely

affordable omakase (prices start from S$50/pax). It has earned

its regulars’ loyalty with the barachirashi (S$17.60), as well as

its reasonably-priced tempura lunch sets.

#01-18, Orchid Hotel, 1 Tras LinkTel: +65 6222 7363

Daily: 12pm – 2.30pm, 6pm – 10.30pmNearest Station: Tanjong Pagar


There is no lack of good Chinese restaurants

here in our sunny island, and Singapore is always

in the spotlight for impressive Chinese cuisine.

Chine

se & Oriental

CRYSTAL JADE GOLDEN PALACEOne of the most popular Chinese

restaurant chain in Singapore – the

recent takeover by French luxury

group LVMH has further enhanced its

reputation – Crystal Jade Restaurant is a

familiar name to locals and expats alike.

Among all the restaurants under the

group, our top pick is Crystal Jade

Golden Palace at Paragon. Here, you can

look forward to refined Cantonese and

Teochew fare with a contemporary twist.

290 Orchard Road#05-22 The ParagonTel: +65 6734 6866Mon – Fri: 11.30am – 3pm, 6pm – 11pmSat: 11am – 3pm, 6.00pm – 11pmSun & PH: 10.30am – 3.00pm, 6pm – 11pmNearest Station: Orchard

MOI LUM RESTAURANT

JIANG-NAN CHUN

Moi Lum is one of those under-the-

radar restaurants that you will never

notice unless someone recommends

it to you. It offers excellent timeless

Chinese dishes, including the signature

crispy fried chicken — a must-order

when dining at the restaurant. There are

various set menus, starting from S$35

which can feed two persons.

#01-01, Airview Building, 38 Maxwell RoadTel: +65 6226 2283Daily: 11.30am – 2.30pm 5.30pm – 9.30pmNearest Station: Tanjong Pagar

The showpiece of the luxurious Four

Seasons Singapore, Jiang-Nan Chun

presents well-executed Cantonese fare

– using traditional cooking techniques,

with a slightly modern twist - in a refined

setting. On weekdays, the restaurant has

two five-course set lunch menus (S$48/

pax) which are perfect for a business

luncheon. On weekends, indulge in Jiang-

Nan Chun’s Oriental Weekend Brunch

(S$68++/pax, S$176++ with free flow of

Veuve Clicquot champagne)

190 Orchard BoulevardFour Seasons HotelTel: +65 6831 7220Mon to Fri: 11.30am – 2.30pm, 6pm – 10.30pmSat & Sun : 11am – 1pm, 1.30pm – 3pmNearest Station: Orchard

must try


Cherry Garden Forest RestaurantCherry Garden is as much about the

ambience as it is about the authentic

classic Cantonese dishes that it presents

with a modern touch. Menu highlights

include its Crispy Wasabi-aioli Prawns

with fresh mango and fish roe, and

Oven-baked Honey Marinated Cod Fillet.

The weekend dim sum brunch (S$68/

adult, S$40/child) is a splendid way

to spend an afternoon, and gives you

the chance to sample most of the

restaurant’s signature offerings.

Mandarin Oriental Singapore5 Raffles AvenueTel: +65 6885 3500Mon to Fri: 12pm – 2.30pm, 6.30pm – 10.30pmSat & Sun: 11am – 3pm, 6.30pm – 10.30pmNearest Station: City Hall

One of the most famous local chefs in

Singapore, Chef Sam Leong needs no

further introduction. He is currently the

consultant of Forest at Resorts World

Sentosa, which serves Chinese cuisine

with a Western approach (in terms of

food presentation). The restaurant’s

interior design, inspired by the lush

tropical rain forests, is modern and

classy, making it a suitable restaurant

for all occasions.

8 Sentosa GatewayLevel 1 Equarius HotelResorts World SentosaTel: +65 6577 7788Daily: 12pm – 2.30pm, 6pm – 10.30pmSunday Brunch: 11.30am – 4pmNearest Station: Harbourfront

PARADISE PAVILIONParadise Pavilion at Marina Bay

Financial Centre is not only one of the

most gorgeous Chinese restaurants

in town, it also serves Chinese food

of unimpeachable quality. Besides

having a wide range of traditional dim

sum, Paradise Pavilion also has new

innovative creations.

The highlight at Paradise Pavilion is

surely the Apple Wood Roasted Peking

Duck ($88 for whole duck) which is

prepared by chefs formerly from Quan

Ju De, Beijing’s famous Peking Duck

Restaurant.

8A Marina Boulevard#02-01 Marina Bay Link MallTel: +65 6509 9308Mon to Fri: 11.30am – 3pm, 6pm – 11pmSat & Sun: 11am – 4pm, 6pm – 11pmNearest Station: Marina Bay/Raffles Place

Paradise Pavilion is a great place for

family and friends to come together for

a scrumptious meal. The restaurant has

launched their Lunar New Year set menu,

and it starts from $88/pax. If you are

thinking of where to go for Chinese New

Year, I’d highly recommend celebrating the

occasion at Paradise Pavilion.


Wah Lok JADE PALACE Wah Lok Cantonese Restaurant at

Carlton Hotel had a complete renovation

last year, and the new Wah Lok is well-

furnished and very classy, which makes

it suitable for all occasions. It is one of

the places where businessmen entertain

their clients over lunch, and families go

for dim sum on the weekends.

With a new rejuvenated menu and a

sparking new interior, it is time to head

back to Wah Lok Cantonese Restaurant.

Level 2 Carlton Hotel Singapore76 Bras Basah RoadTel: +65 6311 8188Mon to Sat: 11.30am – 2.30pm, 6.30pm – 10.30pmSun & PH: 11am – 2.30pm, 6.30pm – 10.30pmNearest Station: City Hall

From the outside, Jade Palace Seafood

Restaurant at Forum the Shopping Mall

does not look like much. In fact, you

will probably miss it unless you are

familiar with the restaurant. However,

Jade Palace is a popular spot for those

in-the-know because the food here is

always consistent and delicious. The

claypot rice, in particular, is one of the

best around, and you must try it when

you are dining there.

Jade Palace also has one of the most

impressive selection of wines among

the Chinese restaurants in town. And

oh, there is free corkage if you prefer to

BYOB.

#B1-12, Forum The Shopping Mall583 Orchard RoadTel: +65 6732 6628Daily: 11am – 11pmNearest Station: Orchard

Si Chuan Dou HuaSi Chuan Dou Hua is one of the most

well-known restaurants in Singapore for

Sichuan and Cantonese Cuisine. When

I heard that the chefs at Si Chuan Dou

Hua have created a pretty affordable set

menu with suckling pig as the highlight,

I knew I had to make a trip down.

Si Chuan Dou Hua currently has three

branches at Parkroyal on Beach Road,

UOB Plaza, and Parkroyal on Kitchener

Road, but please note that the Roast

Suckling Pig Feast is only available at

Parkroyal on Kitchener Road.

Si Chuan Dou Hua181 Kitchener RoadLevel 3 Parkroyal on Kitchener RoadTel: +65 6428 3170Note: This was an invited media tasting.

please note that the Roast Suckling Pig

Feast is only available at Parkroyal on

Kitchener Road.


PEACH GARDEN LI BAI CANTONESE

RESTAURANTThe splendid view from level 33 of

OCBC Centre makes Peach Garden an

excellent choice to host your clients for

a business luncheon. What makes Peach

Garden a place you can return to again

and again is that it serves consistently

good Chinese food that is hard to not

love.

Must-try dishes include wasabi salad

cream prawn, golden salted yolk prawn,

braised ee fu noodle with baby lobster,

and our favourite custard buns.

65 Chulia Street#33-01 OCBC Centre, SingaporeTel: +65 6535 7833Mon to Sat: 11.30am – 2.30pm, 6pm – 10pmSun & PH: 10.30am – 3pm, 6pm – 10pmNearest Station: Raffles Place

Named after the famous Tang Dynasty

Poet, Li Bai Cantonese Restaurant

at Sheraton Towers is known for its

exquisite Cantonese cuisine. It is a

classic establishment turning out good

quality, consistent meals.

39 Scotts RoadGF Sheraton TowersTel: +65 6839 5623Mon to Sat: 11.30am – 2.30pm, 6.30pm – 10.30pmSun: 10.30am – 2.30pm, 6.30pm – 10.30pmNearest Station: Newton

Szechuan Court

restaurantSzechuan Court specialises in Cantonese

and Szechuan cuisine. The location at

level two of Fairmont Singapore makes

it the perfect place to have a nice meal

with family and friends, or to host a

business luncheon in an elegant and

upmarket setting.

80 Bras Basah RoadLevel 3 Fairmont SingaporeTel: +65 6431 6156Daily: 12pm – 2.30pm, 6.30pm – 10.30pmNearest Station: City Hall


In Singapore, there are many restaurants

serving different cuisines from all over the

world, and it is one of the best things about

dining out in Singapore.

Weste

rn & European

German Italian French

Basilico

Cocotte

I will go straight to the point: The buffet

lunch at Basilico restaurant is one of

the best, if not the best, in the $40-50

category.

I like Basilico Italian restaurant. Though

the buffet spread is slightly limited,

the restaurant more than makes up

for it with the quality of the food. The

antipasto counter, in particular, has

fantastic choices.

On Saturday, Basilico has a full Italian

buffet (without local spread) for $46++/

pax, $56 (free flow juices & soft drinks)

and $98++ (free flow prosecco & wine).

And on Sunday, they have a Champagne

Brunch at $139++ for free flow of

champagne and wine. During dinner, it

is a semi buffet where you can enjoy the

same antipasti & desserts buffet with

Located on the ground level of

Wanderlust boutique hotel, Cocotte

serves up unpretentious, rustic French

cuisine in a casual and comfortable

setting. Cocotte is all about communal

dining. Go with a group of friends, and

remember to order the Poulet Roti –

their signature roasted whole organic

chicken.

the choice of 1 main course at $69++.

And one more thing, reservations are

absolutely necessary.

1 Cuscaden RoadLevel 2 The Regent SingaporeTel: +65 6725 3232

2 Dickson RoadGround Level Wanderlust HotelTel: +65 6298 1188Nearest Station: Bugis

Da Paolo La

TerrazzaSingapore has no shortage of good

Italian restaurants, but it is not easy

to find a pocket-friendly option. After

having dinner at Etna Italian Restaurant

& Pizzeria at Duxton Road, we are happy

to share that it is one of the places you

should check out for pizzas and pastas.

49/50 Duxton RoadTel: +65 6220 5513Daily: 12pm – 2.30pm, 6.30pm – 10:30pmNearest Station: Tanjong Pagar


If you are having lunch at Holland

Village, you must go to La Nonna. They

have an ongoing 50% off pasta/pizza

lunch promotion on weekdays, which is

absolutely a steal.

26 Lorong Mambong, Holland Village, SingaporeTel: +65 6468 1982Mon–Sun: 12pm – 2.30pm, 6pm – 10.30pm

La nonna

Werner ovenThis quiet and unassuming German

restaurant and bakery was started by

Werner & Nancy Hochbaum in 1988, and

was among the first German bakeries

in Singapore. Now, over 20 years later,

Werner’s Oven is still serving up hearty

portions of rustic, traditional, home-

cooked German dishes.

Ambience at Werner’s Oven fits with

the homely cottage vibe. Decor is true

and true German, with the German flag

hung above the arch doorway, tongue-

in-cheek wall paintings, comfortable

and rustic looking furniture, and warm

lighting. Werner’s Oven feels like you’ve

stepped into a countryside home, rather

than a restaurant.

49 Joo Chiat Place Tue - Sun: 08:30 - 22:00Closed: MonJoo Chiat / Katong / East Coast

must try

With all the michelin star restaurants

opening in Singapore, it is so exciting to

be living here right now. Daniel Boulud’s

name is synonymous with fine dining in

New York, and his signature Manhattan

restaurant, DB Bistro Moderne is

probably one of the ‘slightly more

affordable’ options among the Marina

Bay Sands celebrity chef restaurants.

10 Bayfront Ave#B1-48 Marina Bay SandsTel: +65 6688 8525

DB Bistro

Moderne


During the month of November and

December, Paulaner has lunch special

price at $14.90++, including free flow of

soft drinks. Of course the best offer is 2

glasses of 0.3L freshly brewed Paulaner

Beers @ 12++ to complement the lunch

special. Well, a couple of sip of this

golden liquid won’t do you any harm for

afternoon lunch isn’t it.

The first floor of the microbrewery

is allocated for brewery and bar, the

second floor is for the restaurant / dining

hall. The centre piece of the dining area

is the 2 storey totem that was erected

from the second floor to the third floor.

Quite amazing indeed. The natural

light that filled the room during the day

brings a warm but cooling atmosphere

to the dining hall.

#01-01, Millenia Walk, 9 Raffles Boulevard Tel: +65 68832572 Mon - Fri: 12:00 - 14:30Daily - PH: 18:30 - 22:30Sun: 11:30 - 14:30(Bar) Fri, Sat & PH eve: 11.30am - 2am (Bar) Sun to Thu: 11.30am - 1am

La Cantina in venezia is located on the

8th level of Changi Village Hotel and it

has a very classy yet soothing ambiance.

The Italian restaurant is ideal for a quiet

lunch, or a romantic dinner with your

date.

It is one of my favourite Italian

restaurants, and I would go so far as to

say that they have the best Linguine Al

Granchio (crabmeat linguine) in town.

1 Netheravon Road#08/09-02 Changi Village HotelTel: +65 6546 9190Mon to Fri: 11am – 3pm, 6pm – 11pmSat & Sun: 11am – 11pm

La Cantina

in venezia

paulaner

Brauhaus

Bistro

Du Vun

L'Atelier de

Joel Robuchon

Another French restaurant by the Les

Amis group, Bistro Du Vin at Shaw

Centre is a casual French Bistro serving

classical French food. If you are looking

for a restaurant in Orchard road to have

dinner, why not drop by Bistro Du Vin?

1 Scotts Road#02-12 Shaw CentreTel: +65 6733 7763

56 Zion RoadTel: +65 6836 6313

As at all L’Ateliers around the world,

L’Atelier de Joel Robuchon at Resorts

World Sentosa has contrasting and

sexy red and black interiors, and you

can choose to dine in either the casual

counter-dining side, or the more formal

table side.

8 Sentosa GatewayLevel 1 Hotel MichaelResorts World SentosaTel: +65 6577 7888


Pasta Brava

Italian Otto Ristorante

Helmed by Chef Michele Pavanello and

housed at the corner of the Red Dot

Traffic Building sits OTTO Ristorante.

This classy, unpretentious establishment

serves amazing Italian fare with a

new-age influence. It’s a great place to

have a business lunch, bond with the

family over a good meal or even for a

romantic night out.if you’re looking to

try an Italian restaurant that’s authentic

and classic with a modern twist, Otto

Ristorante is a great place to head to (if

you haven’t already). I assure you it most

likely won’t be your only visit.

28 Maxwell Road, #01-02Red Dot Traffic BuildingTel : +65 6227 8350Mon to Fri: 12pm – 2.30pmMon to Sat: 6.30pm – 10.30pm

Pasta Brava Italian Restaurant at Craig

Road has been around for a long time.

I’ve been told that they are worth a visit

by many friends, but it took me until

now to go there. I guess it’s better late

than never, and I am really happy to tell

you that it has joined the ranks as one

of my favourite Italian restaurants in

Singapore.

11 Craig Road SingaporeTel: +65 6227 7550Mon to Sat: 11.30am – 2.30pm6.30pm – 10.30pm

Poulet RestaurantFrench restaurants are aplenty in

Singapore, it is not difficult to find good

French food here. But if you are on a

hunt for a pocket-friendly option, the

options become considerately limited.

So I was quite excited to hear about

Poulet, a casual French restaurant, by the

Thai Express group, at the new Bugis+

(previously Illuma) which specialises in

poulet rôti (roast chicken).

It is a casual dining place that serves

affordable and decent French fare. The

food is acceptable; and at these prices,

there is little to fault.

201 Victoria StreetLevel 4 Bugis+, SingaporeTel: +65 6509 9411Daily: 11.30am – 9.30pm


Singapore’s multicultural culinary delights have

a vast array of influences. China, India and

western countries have all shaped Singaporean

taste buds over the years, though the strongest

influence is most likely Malay cuisine, owing to

the city-state’s large Malay diaspora.

Ma

lay&Indo

Ayam Penyet Ria CandleNutAs its name suggests, this popular

restaurant chain boasts a knock-out

ayam penyet ($7.40). The traditional

Javanese dish literally translates into

‘smashed chicken’, describing the end

process of smashing a piece of deep-

fried marinated chicken with a wooden

mallet. Served with a large dollop

of homemade sambal belacan (chilli

paste) and fried tahu (Indonesian for

‘beancurd’), this Indonesian staple is

also best paired with white rice and a

tangy sayur asam (sour vegetable soup).

799 New Upper Changi Road, #01-05 Bedok Point MallTel: 6441 0025 Opening hours: Mon-Thu 11.30am-1am, Fri-Sun 11.30am-3am

Candlenut, Dorsett Residencies, 331 New Bridge Road, #01-03, Singapore 088764, +65 8121 4107

Jonker Nyonya Deli

Warung Lele

Singaporean soul food provider

Jonker’s Nyonya Deli is a homely little

eatery that specialises in nyonya, or

Peranakan, cuisine which is not strictly

Malay food, but a unique combination

of Malay, Chinese and Indonesian

culinary influences. The cosy deli,

which opened in 2010, is situated in

downtown Singapore within the grounds

of Republic Plaza, one of the city’s

tallest skyscrapers and tries to recreate

the warm, inviting ambience of a home

kitchen. Highly recommended dishes

include the Penang asem laksa, rice

noodles in a tamarind fish gravy and itik

tim, a salted vegetable and duck soup

served with rice.

Jonker’s Nyonya Deli, 9 Raffles Place,

Republic Plaza, #B1-06, Singapore 048619,

+65 9850 6688

Food for the Indonesian Gods

Fancy a mountain of rice? The

restaurant’s specialty nasi tumpeng

($15 per pax, order at least five days in

advance)is a cone of white steamed rice

served on a round woven bamboo tray

called tampa. This tray is then decorated

with an assortment of Indonesian dishes

like ayam goreng (fried chicken), empal

gepuk (sweet and spicy fried beef) and

tempe orek (sweet and dry fried soybean

cake).

#01-16, 8 Shenton Way Tel: 6423 1552Opening hours: Mon-Sat 11.30am-2.30pm, 6pm-10pm


PeramakanPeraMakan is owned by head chef

Kathryn Poh Neo, a self-professed

‘true blue nyonya’ who set up the

nyonya restaurant to recreate the dishes

from her childhood that had been

passed down to her by her mother and

grandmother. The elegant but homely

restaurant is authentically decorated in

colourful, vibrant Peranakan tiles and

situated on the third floor of the Keppel

Golf Club, offering stunning views

over Singapore’s harbour and Sentosa

Island. Popular dishes include ayam

buah keluak, tender chicken braised

in a spiced nut paste, and lamb shank

rendang, whole lamb shank cooked in

spicy coconut gravy.

PeraMakan, Level 3, Keppel Club, 10 Bukit Chermin Road, Singapore 109918, +65 6377 2829

Blue Ginger

Garuda Padang

The Blue Ginger is a popular fine

dining restaurant located in the vibrant

and historical Tanjong Pagar district

of Singapore situated in a row of

traditional, multi-coloured shop houses.

In keeping with The Blue Ginger’s

Peranakan Malay fare, the restaurant

gets its moniker from an alternative

name for galangal, a key ingredient in

Malay cuisine. The luxuriously decorated

restaurant evokes the ambience of

colonial Singapore – warm tones, plush

upholstery, dark wood tables and chairs

and ornately carved wooden panelling

are complemented by bright artworks.

The Blue Ginger, 97 Tanjong Pagar Road, Singapore 088518, +65 6222 3928

Drawing from traditional Minangkabau

recipes but plated in a clean-chic

minimalist style, the established

restaurant chain offers a set menu

($30++ per person) that includes

favourites like sambal cumi cumi, gulai

ayam (chicken curry)and tahu goreng

bumbu nenas (fried beancurd served

with pineapple and peanut sauce) that

are characteristic of Padang’s earthy and

mellow flavours. ‘Buy-1-enjoy-1’ buffets

are available at the Far East and Orchard

Central outlets (adult $30++; child ages

2-12 $15 ++).

Garuda Padang Cuisine | VivoCity #B2-28, 1 Harbourfront Walk, plus two more locations Tel: 6376 9595 Opening hours: Daily 11.30am-10pm

must try


Rumah makan minang Straits KitchenOne of the reasons we love Arab

Street is that we are able to get a great

breakfast without having to deal with

the usual hoard of grumpy morning folk.

This large ‘coffeeshop’ is very efficient,

serving a variety of $3 dishes like mee

rebus ($3), ikan asam pedas (mackerel

stew marinated in a sweet sour sauce,

$3) and a unique soto Singapura (yellow

egg noodles with slices of boiled chicken

in a savoury gravy-based soup, $3). A

great venue for a quick, fuss-free, and

absolutely tasty meal to perk up your

day.

Rumah Makan Minang | 18 & 18A Kandahar Street | Tel: 9457 7384 | Opening hours: 8am-7.30pm

Located on the lobby level of the

five-star Grand Hyatt Singapore hotel,

Straits Kitchen is a restaurant inspired

by Singapore’s unique and multicultural

cuisine, bringing together traditional

flavours from Malaysia, China and India

in a contemporary, marketplace-style

setting. Malay dishes on offer include

stingray in banana leaf, otak otak (a

spicy fish cake) and popiah – a spring

roll of braised turnip, prawn, egg and

peanuts. The brave may want to try local

favourite durian ice cream – the durian

fruit, though sweet-tasting, does emit

a rather pungent odour. Straits Kitchen

also offers a buffet menu – perfect for

sampling a range of Malay dishes.

Straits Kitchen, Grand Hyatt Singapore, 10 Scotts Road, Singapore 228211, +65 6738 1234

IndocafeSet within a beautiful colonial-style

building, Indocafe - The White House

offers a varied menu of traditional

nyonya cooking with contemporary and

international influences. The stylish

restaurant exudes a warm, inviting

atmosphere with a spacious, lavish

dining room decorated with beautiful

hardwood furniture and authentic

Peranakan antiques. The innovative,

fusion menu includes such highlights

as bok nee, a salad of black fungus and

chicken with a spicy sambal dressing,

and ikan gulai, deep-fried silver pomfret

in a nyonya curry sauce. For a more

contemporary dish try the Kerabu Maine

lobster, imported lobster with a green

mango salad, grated coconut and a tangy

dressing, or the cendol panna cotta – a

fusion of nyonya and Italian dessert

recipes. The Indocafe premises also

feature an arts and cultural centre with

daily traditional dance performances and

craft presentations.

Indocafe – The White House, 35 Scotts Road, Singapore 228227, +65 6733 2656


The packed lunchtime at Rumah Rasa

should be proof enough that former

Raffles Hotel and St Regis chef Sharifah

Zaharah’s hearty Indonesian and Malay

dishes are a hit. But of course, from the

paru goreng (fried beef lungs, $8) to tahu

telor Surabaya (fried egg and beancurd

tower in sweet sauce, $8) and curry fish

head ($28) – the good, varied menu lets

everyone pick their own favourite.

Rumah Rasa | Address: G/F Bay Hotel Singapore, 50 Telok Blangah Road | Tel: 6818 6681 | Opening hours: Daily 6am-4am

Rumah

Rasa

The Moluccas

RoomThis swanky venue carries a slightly

pricier tag – a better fit for first dates,

birthdays, and the occasional splurge.

Named after the ‘spice islands’ Moluccas

archipelago - now known as Maluku

Islands - head chef Alicia Tivey’s

gourmet menu combines the province’s

flavourful heritage with contemporary

French techniques. The confit sakura

ayam tuturaga ($27) – a citrus-y confit

chicken curry, laced with hints of

nutmeg and mace – is a sure win; right

next to the Angus steak rendang ($32) –

beef tenderloin coated in a robust curry

sauce. Cleanse your palette after with

their unique sri kaya crème brûlée ($12)

that cradles a creamy, pandan-infused

coconut custard centre, topped with

homemade gula melaka ice cream.

The Moluccas Room | Address: L1-81, 2 Bayfront Avenue, The Shoppes at Marina Bay Sands | Tel: 6688 7367 | Opening hours: Daily 11.30am-3pm, 6.30pm-10pm

Violet

Oon

Cumi Bali

Violet Oon, Singapore’s first celebrity

chef and the city-state’s Food

Ambassador, is widely considered as

the leading authority on nyonya cuisine

and has three cookbooks under her belt

to boot. The accomplished chef runs

Violet Oon’s Kitchen together with her

son and daughter, and offers a varied

fusion menu featuring not only nyonya

cuisine, but also Singapore’s other main

culinary influences – China, India and

Britain. The homely, bistro-style eatery

is stylishly decked in black and white,

and has a cosy and intimate ambience.

Nyonya favourites include the fish

tempra, a flavoursome fillet of baby sea

bass with a chilli and lime based sauce.

Violet Oon’s Kitchen, 881 Bukit Timah Road, Singapore 279893, +65 6468 5430

Tucked away in the old charm of

Duxton Hill, this quaint Balinese-style

restaurant has a rustic allure of its

own. The restaurant, heavily adorned

with traditional Balinese house décor,

offers a signature cumi Bali (from $28):

a tender, flame-grilled squid with black

sweet sauce. The ikan bakar (from

$28) is also wonderfully unique as it is

flavourful: prepared by spreading otah

paste on top of a peculiar ‘chicken fish’

and steamed (prices vary according to

how big your fish is). Don’t worry about

it being too fishy, the kaffir lime leaf is

most pronounced among the 18 different

spices used in the paste, creating the

sprightliest aroma of herb and spice.

Cumi Bali | Address: 66 Tanjong Pagar Road | Tel: 6220 6619 | Opening hours: Mon-Sat 11.30am-3pm, 6pm-9pm


115

Coffee&Cafe

Living in s fast face singapore is tiring,how about relaxing in a cafe while sipping a relaxing hot coffee? here we will cover the caffeine culture in singapore and places to go!

117

A cafe is a type of restaurant which usually

serves coffee and snacks. The term “cafe” comes

from French, and means “coffee”.You can read

newspapers and magazines there, or chat with other

customers about current topics. It is known as a

place where information can be exchanged.

Many around the world know Singapore as a fast-

paced, modern city, whose landscape is constantly

evolving. It’s with good reason; each visit I make

back sees yet another looming addition to the

Singapore skyline – a new shopping mall, a shiny

Cafe /

coffee shopsskyscraper, or a multi-million dollar condominium

complex. It seems that each passing year sees the

Singaporean lifestyle only accelerate in its pace and

busyness. It was with pleasant surprise, then, that I

found out during my last visit that the last year had

seen dozens of cafes popping up across the country.

Many of these cafes were serious about their coffee,

selling specialty blends at high prices, and people

were enthusiastically lapping it up. I wondered if

this was a sign that life would finally start to slow

down a little

Cafes and Coffe : Relax in Singapore

119

This led me to wonder, what is it that is keeping

our café culture alive?

Cafés are the antithesis to the fast-paced life we

lead in SingaporeSipping coffee and enjoying

brunch at a café is a rather relaxing experience,

which is in direct contrast to the long hours that

Singaporeans spend in the office. Cafés seem to

understand this and have been creating cozy and

inviting environments for customers to either

relax on their own with a book, or to enjoy casual

conversations with friends.

Due to a lack of recreational activities available

in Singapore, cafés have become an alternative

pastime to shopping.Being one of the smallest

countries in the world coupled with a lack of

natural resources, Singaporeans often moan

about not having much to do besides shopping,

going to the movies and dining. Most of the

recreational activities are created and built by the

state, mainly for the purposes of tourism. Orchard

Road, Sentosa Island, Resorts World Sentosa, and

Gardens by the Bay are just a few examples.

Assisted and fuelled by social media, café-

hopping has also become a competition of who’s

cooler and who’s more in-the-know As newer

cafés in Singapore move in the direction of being

exclusive, secret and indie (e.g. Chye Seng Huat

Hardware), it has become a way for people to align

themselves with a certain image or status. It is

now a tool to generate envy from others. Everyone

seems to have suddenly become a food blogger,

and is actively reviewing and recommending new

joints every weekend.

Lets Makan(Eat) Lah!: A guide to Singapore’s Cuisine Cafes and Coffe : Relax in Singapore118

121

here is a list of my recommended cafes in

singapore, there are many other cafes in

singapore. you should explore and find out!

Reco

mmended cafe

Lets Makan(Eat) Lah!: A guide to Singapore’s Cuisine120

As plain as it sounds, this cafe is simple,

straightforward and minimalistic. The Plain sits

quietly at one of the shop houses along Craig Road,

but it is one of those cafes that everyone knows

about. With its beautiful interior and satisfiable

offerings, it has every aspect to be likeable.

It was a lovely place for mood therapy and a simple

meal. Other than that, it makes a great place to chill

the hours away and hanging out with friends for an

intimate chat.

Since the store front is black and can go

unnoticeable, they cleverly placed a bright colour

cushy sofa at the entrance, giving a pleasant

welcome to first timers.

50 Craig RoadSingapore 089688

T: 6225 4387Opening Hours:

Mon – Tue: 7:30 am – 7:30 pmWed: 7:30 am – 10:00 pm

Thu – Sun: 7:30 am – 7:30 pm

The Plain

Look & Feel

In a nutshell

123Lets Makan(Eat) Lah!: A guide to Singapore’s Cuisine Cafes and Coffe : Relax in Singapore122

Located in the popular Haji Lane area, Working Title

is a humble setup with an indie vibe. The interior

is edgy and rustic, and also extremely relaxing in

the quiet afternoon. They have an extensive menu

here as well as a wide selection of craft beer. You

probably didn’t know that they also run a traveller’s

lodge in the 5-storey shophouse with a very cool

rooftop as well.

Overall,i were impressed by the food i had tried. The

interior was nothing too fancy, but had somehow

come together to form a very harmonious indie vibe.

No wonder it is popular during the lunch and dinner

hours with such delicious and interesting dishes on

the menu. Would definitely come back again to try

their wide variety of food next time.

After setting up the bed and breakfast on the upper

levels for half a year, they decided to take over

the first level and set up a cafe on their own. They

only had a month to put everything together and in

that rush, the working title remained as “working

48 Arab StreetSingapore 199745


Mon – Thu: 10:00 am – 10:00 pmFri – Sat: 10:00 am – 12:00 am

Sun: 10:00 am – 10:00 pm

Working title

Look & Feel

In a nutshell

title”. It is quite impressive how they pulled this

feat all within a month, but now they have grown

confident of their offerings, dishing out new and

bold creations lately.


Though Vanilla Cafe & Bar had been around for a

while, I haven’t gotten a try of the food till recently.

If I knew that its food was of such a good standard,

I would have made my way down much earlier.

The environment is simple and rather quiet on the

weekends, a perfect place for a quiet meal if you

are trying to avoid all the popular weekend brunch

joints.

Vanilla Bar and Cafe would make a sweet dining

spot for the working crowd in the area and would

be one of the more ambient cafes for chill out on

weekday nights. The menu is rather extensive and

would spoil you for choice, and the Special Menu

would be something we’d always look forward

to. During the quieter afternoon hours, you might

also find it conducive for working on the laptop or

reading, though they are still in the midst of setting

up the wifi. Remember, do not leave this cafe

without trying the Cordon Bleu!

The design of the interior is very straightforward

and nothing too fancy. It’s a pity that the Telok

Ayer area is rather quiet on the weekends since the

working crowd will never set foot into this area

on their off days. In fact, there are numerous good

3 Boon Tat StreetSingapore 069612


Mon – Thu: 10:30 am – 11:00 pmFri: 11:00 am – 12:00 amSat: 11:00 am – 9:00 pm

Vanilla cafe

Look & Feel

In a nutshell

cafes in the area that are not so well known to the

cafe bunch and definitely worth a visit.

127Lets Makan(Eat) Lah!: A guide to Singapore’s CuisineCafes and Coffe : Relax in Singapore

126

Recently appeared on the list of New Cafes in April,

Bloomsbury Bakers is one of the cafes which has

brought a new life to the traditional HDB void deck.

Having graduated from the famed Le Cordon Bleu

London culinary school, Ann & Hui Yi have decided

to open their own bakery with great passion for

baking delicious cakes. This quaint little bakery

is quiet most of the time which makes a good

alternative to the more crowded cafes in the nearby

Jalan Besar.

This cafe stands out amongst the row of traditional

heartland provision shops, bringing a new feel to

the block. Though it may seem pricey in comparison

to the budget bakeries nearby, the quality of the

cakes speaks for its value. Moreover, you get

friendly service from the bakers themselves, as well

as a quiet environment in which you are free to use

your laptop, read or just enjoy your cakes in peace.

The cafe makes use of a very simple colour palette

of just white and black to give a sleek and simple

style to it. Though it’s a small space, the layout is

Blk 30 Bendemeer RoadSingapore 330030


Tue – Fri: 12:00 pm – 08:00 pmSat – Sun: 10:00 am – 08:00 pBLOOMSBURY BAKERS

Look & Feel

In a nutshell

comfortably spaced out to provide personal space to

different groups of patrons.

What I love about this cafe is that it provides wifi

and power points for laptop use, which is very

generous of such a petite cake shop.


D’ Good Cafe might not sound interesting on the

first time you hear it, but a picture of this beautiful

multi-storey cafe would draw you to it immediately.

Located at the happening Holland V, D’ Good Cafe

is a peaceful space away from the bustle and noise.

You can indulge in coffee, desserts as well as all-

day breakfast and a selective range of mains here.

I am sure you would be as fascinated as me with

the swing that faces the full length glass window,

overlooking the busy street.

I really liked D’ Good Cafe because it has so much

room and it’s suitable for any occasions! I could laze

away on the sofa, chill on the swing over a cuppa,

dine romantically with my special one, or have a

serious date with my books. There is enough on the

menu to choose from and the ice-blended coffee

would be on my wishlist till the next time!The cafe is tucked away on the second and

third level of the shophouse (along the row with

Starbucks and just opposite the new bistro, Park).

273 Holland Avenue #02-01/02Singapore 278992

T: 62199807Opening hours:

Mon – Thu: 10:00 – 22:00Fri – Sat: 10:00 – 23:00

Sun: 10:00 – 22:00

D'good cafe

Look & Feel

In a nutshell

With a really cool lift that brings you to its door, you

would be greeted by a really cosy interior

It’s really homely with all the sweet setup – bicycle,

flowers and boards of patrons’ smiley pictures.


Let's Makan Lah!

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