Let's Makan Lah!

Alexander Breugh
Lets Makan ( Eat) Lah! : A guide to Singapores 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
TA
Cont
en
ts
Prologue
F
O
LB E
Dining and Restaurants
Introduction
01
68
Singapores Restaurants
Singapores Food Culture
09
74
List of Japanese Restaurants
Type Of cuisine IN Singapore
84
List of Chinese Restaurants
Chinese Food
18
94
List of Western European Restaurants
Indian Food
22
104
List of Malaysian and Indonesian Restaurants
Western Food
26
Cafe's and Coffe
Malay/indo Food
30
117
Caffe Culture in singapore
Local Delights
122
List of Best Cafes
Hawker Center
38
Epilogue
How to survive in a Hawker
39
137
Directory
Variety of Hawker Food
41
140
Credits
Top Hawkers in Singapore
53
INTRODucTIoN
With its rich multicultural heritage,
Singapore serves up a true melting
pot of flavours and foods. You can see
a reflection of Singapores 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 youll 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 Chinas Fujian
Province) and popiah (spring rolls),
available in food centres and restaurants
across Singapore.
Chinese cuisine represents one of
the main players in the countrys
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
10
Lets Makan(Eat) Lah!: A guide to Singapores Cuisine
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, dont
forget also to try local Chinese favourites
such as chilli crab, bak kut teh, fish head
curry or rojak.
If youre a fan of Indian food, youll
be spoilt for choice between dishes
from the southern and northern part
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. Youll 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 thats far from all. Singapore also
offers you a wide range of international
cuisines from Thai, Korean,
Vietnamese to Mongolian food. Whether
youre in the mood for a Japanese
dinner, a hearty Italian meal, or a casual
French bistro experience, youll find it all
in this little red dot.
Your guide to Singapores Finest grubs
11
The Singapore's Food Culture

Ive been back from my trip to Singapore
for about a week now, and while Ive
mostly finished digesting from my
six-day noodle bender, I feel like Ive
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: well eat five or six
meals a day, one local told me. Im not
saying that to impress youwe 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
youre eating, youll hear someone tsking 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.
12
Its a nation full of

contradictions
a 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 its borrowed,
and how those puzzle pieces are
assembled into something totally unique.
What is
Singaporean cuisine?
Its food you eat in Singapore. Bak kut
teh may have come from Southern China,
and fish head curry from Southern India,
but today theyre just Singaporean.
Its a crazy country that can set your
head spinning, but food, of all things,
will keep you grounded. Youll 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
people who cared deeply about what

they ate.
With that preface out of the way, get
ready to dig in.
The Essentials
If I had to briefly answer what I learned
from my trip, its 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
tripor an expats lifetime (not that Ive
thought about it or anything)eating
nothing but noodles for less than $5, and
feel like youre on top of the world.
If theres anything that ties the endless
array of Singaporean food together, its
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 youd 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
platefancy restaurants and big name
chefs not necessary.
A World of Influences
Singapore is seated at the cultural
crossroads of an entire food-crazy
continent. By the numbers, its roughly
74% Chinese, 13% ethnic Malay, 9%
Indian, and 3% Eurasian. As one of
the wealthiest countries in Asia, its
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; its also a hotbed
for a half dozen or so different ethnic
groups makingand cookingtheir way
through the world.
Some fascinating cultural fusion has
emerged as a result. The Peranakan/
Nyonya population is the product of
13
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 Dining
Id be remiss to not mention that theres
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.
14
What About
Home Cooking?
an
k
a
M
s
Let
With all these dining out options, do

Singaporeans cook at home? Definitely
markets are flooded at peak hoursbut
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, theres 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 Eaters
There are plenty of distinct dishes,
though. Many of the Chinese recipes
are straight imports from their Hokkien
and Teocheow homes, even if theyve
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 its 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. Its
a culture thats growing and changing
all the time, that relishes juxtapositions,
food especially, and couldnt be more
proud of its unique local cuisine thats a
little bit from everywhere.
And after you receive your third or so
plate from a smiling hawker whos spent
his or her life perfecting one or two
dishes, something clicks. You realize this
food isnt 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 youre
from and where youre going become
relative questions. Food points the way.
15
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
Chinese
lightness, balance, and simplicity
Chinese cuisine has a tremendous range
of flavors and styles. Whatever my mood is,
theres something that satisfies me. Its based
on color, taste, and aromait 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.
18
Type of Cuisines In Singapore
19
Chinese Food Characteristics

The development and diversity in the
delights of Chinese cuisine are also
representative of Chinas 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
20
Chinese's Style
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.
Theyre then cooked appropriately,
incorporating the right seasonings
and sauce to produce an aesthetically
appealing dish.
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)
21
Indian
Exotic, Spicy, Hot and veggies.
With all its exotic ingredients, unfamiliar
dishes, and tongue-tingling flavors,
Indian cuisine can be both exciting and
intimidating. Its 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 flavorsspicy, sour, sweet, and
hot all at the same timemaking it
something that wants to jump off the
plate There are a basic 20 to 30 spices
that are used in many dishescumin,
coriander, turmeric, and ginger, to name
a fewand there are an infinite number
of ways of using them.Every spice has a
22
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 hotits
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.
23
Cuisine differs across Indias 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.
An ancient and history-rich vegetarian haven
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 810). 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.
24
25
Western
European
Juicy , 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,
26
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.
27
Relying on meat and less spices

The 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.
28
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.
29
Malay
Traditional,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.
30
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.
31
Its not malaysian without chillies&spices

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 birds 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
32
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.
33
Local
Delights
Even though there are a tons of different
interesting 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
Savour the
best foods
in Singapore
Singapore 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 Singapores
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 apptit!
36
37
Hawker
centres
In Singapore, eating, or as the locals say,
makan, is more than just sustenance or
even a hobby. Its a national obsession, a
passion, a way of life.
Friends dont greet each other with a
hello or how do you do? Instead,
theyll 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 dont let
their size fool youthese 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.
Singapores Favorite : Local Delights
39
hawker
survival
guide
So youve got your heart set on trying food at a
hawker center. Where to start?
Get The
Local Flavor
Once youve settled on a hawker center.
Perhaps youve chosen Lau Pa Sat in
Chinatown or Newton Circus near Orchard
Road, both of which are easier to swallow
for tourists (although the food Im told is
commensurately pedestrian). Indeed, your
first visit to a hawker center is bound to
be a little confusing. But theres no reason
to be nervousno one will mind, and the
locals are incredibly helpful and informative,
especially when it comes to food.
Youll 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.
Drinks?
Chop a place!!
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, theyll not only tell
you exactly what to order, but also what
condiments to apply and how to eat the
prescribed dish.
Once youve 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 cant wipe hot
fish head curry off of your fingers with an
umbrella, now can you?
Have you remembered your table number?

Good.
Hawker center seating is first come, first

serve, no reservations and no pretension.
Before you place your order, find an open
seat. Dont 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 youve staked out. to
apply and how to eat the prescribed dish.
40
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. Youll need to
pay them as soon as the drink is delivered.
Tipping isnt necessary.typically a 20p fee.
can you?
Delivery, Self Service,

and Take-Away
Seatings
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.
Oh, and the tissue packets. Any convenience

store in Singapore will sell armfuls of
them for a dollar or two. But youll 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 confidencethey need to
make a living as well.
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 youve provided. On
the other hand, for self service stalls, youll
need to wait for your food at the stall and
take the food away yourself.
Clean!
Go ahead and leave your plates

behindevery hawker center has staff
on hand to bus tables. If youre 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.
Also, unless specified, its assumed that

youre 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?
41
The Variety
of hawker food
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.
42
Roti Prata
Satay
Dim SUm
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! Thats what Singapore racial
harmony is all about.
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.
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.
43
Wanton Mee
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.
BakKutTeh
One of the many stories of Bak Kut Tehs
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.
44
Kaya Toast &

Soft-boiled Eggs
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, its usually put in a large
hot water metal pot and covered with a
plate. Then you time it and take out the
egg when its 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.
Bak Chor Mee

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.
45
Carrot Cake
Curry Puff
No, this isnt 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.
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
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.
Chicken Rice
More accurately known as Hainanese
Chicken rice, this is one of Singapores
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 chickens
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.
Oyster Omelette
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 its 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
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.
The rice used in chicken rice is cooked

with chicken stock, ginger, garlic and
occasionally pandan leaves for added
46
47
Chilli Crab
Curry Fish Head
Ice Kachang
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 doesnt 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 its
delicious. Either half a head or the whole
head of a Red snapper is stewed in curry
with assorted vegetables like Ladys
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.
Laksa
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 its vermicelli cut into short
ends and is eaten only with a spoon.
There is much debate on who is the
original Katong Laksa.
48
BBQ Stingray
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.
Chwee Kay
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.
49
The Kopis
& Tehs
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 its 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)
Legends:
Coffe
Condensed Milk
Evaporated Milk
Water
Sugar Cube
SUGAR
Kopi O
SUGAR
Kopi
SUGAR
Kopi Gah Dai
SUGAR
Kopi O Siew Dai
50
SUGAR
Kopi O Gau
SUGAR
Kopi Gau
SUGAR
Kopi Si
SUGAR
Kopi Kosong
SUGAR
Kopi O Po
SUGAR
Kopi Po
SUGAR
Kopi Si Kosong
SUGAR
Kopi Siew Dai
51
top hawkers
Block 51 Old Airport

Road Food Centre
Katong'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. Youll only need to
spend about SGD 5-7 (about $4 to $5.50) for a belly-
busting meal at the Old Airport Road Food Centre:

awesomely great value typical of Singapores
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, its 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 theres a huge
carpark beside it - its one of the main factors of a
good hawker center. All good hawker centers have
got huge carparks.
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
D un m
Line; CC8). The Food Centre is 140 yards
an Rd
west of the station exit.
ir
ld A
p or
d
tR
Dakota MRT
CC8
Boardrick Sec Sch
55
Bukit Timah market&

Hawker Center
A Small Hawker Center With Plenty of Bite
As far as hawker centers go, Singapores 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 youre
walking in with nobody to guide you, you can
choose the best place to eat either by a) looking
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.
How to get there:

Bukit Timah Market & Food Centre is located
at 51 Upper Bukit Timah Road in Clementi
Li
ah
im
tt
ki
Bu
Jl Jurong Kechil
na k
Station is Clementi (East-West Line, EW23),
Jl A
northwest of Marina Bay. The nearest MRT
nk
town, a residential district about 10 miles
Bu
PIE
k it
about 1.8 miles from the Food Centre.
Pei Hwa Primary
57
Tiong Bahru Food

Market & Hawker Centre
A 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
Tiong Bahru MRT
shophouses built in the Art Moderne style popular

in the 1930s.
The curvy apartment buildings look nothing like
the governments later housing blocks, Tiong
Bahrus units having plenty of circles and curves
where todays 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.
Global Residence Ltd
EW17
Tiong Bahru Rd
Liam Sek St
How to get there:
o
gP
en
d
hR
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.
59
Makansutra
Gluttons Bay
Affordable Hawker Fare Next to Marina Bay
Hawker culture food in Singapore doesnt have to
be completely old or downmarket to be authentic.
In brand-spanking new Marina Bay (more on Marina
Bay, Singapore). Makansutras 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 Singapores swankest district.
Makansutra Gluttons Bay patrons sit with Marina
Bay as a picturesque backdrop - across the bay,
theyll 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
the Singapore MRT and disembark at
Hw
y
nk
sL
i
to the Esplanade opera house. Ride
Ra ffle
in the Marina Bay district, right next
CC3
Esplanade MRT
ol l
Makansutra Gluttons Bay is located
To deliver on this retro food experience, Seetoh

and his colleagues shortlisted some of Singapores
best-known names in hawker food, along with a
few new names to cater to the city-states evolving
tastes. Youll find Wee Nam Kees famous chicken
rice alongside Filipino favorite Gerrys Grill and
their barbecued squid.
Ni c
How to get there:
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.
Esplanade MRT station (Circle Line; CC3)

- take Exit D to emerge at the Esplanade
Raff les Bl
One Raffles Link
vd
Park.
Mandarin Oriental
Raffles ave
61
Lau Pa Sat
Festival Market
Yesterday's Public Market, Today's Massive Hawker Center
Lau Pa Sat Festival Markets Victorian-era filigreed
cast-iron structure looks quite out of place in
Singapores hypermodern business district, but its
managed to avoid the wrecking ball by going with
the flow. Standing between Cross Street, Boon Tat
Street and Robinson Road, the hundred-plus-yearold market building rocks on day and night, dishing
out premium hawker food to visitors.
The Markets 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.
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.
How to get there:

Lau Pa Sat Festival Market is
FW14
located at the junction of Boon Tat
NS26
Raffles Place
MRT
Street and Robinson Road. To get

to Lau Pa Sat by MRT, disembark
Col l yer Q u
Fullerton
Hotel
nR
at the Raffles Place MRT station
ay
bin
so
and take Exit I, a really, really
Ro
long tunnel that emerges a couple

of blocks away from Lau Pa Sat.
Follow the signs, walk across Cross
Street and there you are
Co
m
me
r ce
Marina
Bay
Tower
Ma
rin
aB
lvd
St
Lau Pa Sat
Ce
n
t ra
lB
lvd
63
Maxwell Food Centre

Old 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
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
doesnt 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.
How to get there:

Youll find Maxwell Road Food
MRT Station (NE4) - take Exit A
SB
Buddha tooth
relic temple and
museum
rid
ge
there, ride the Singapore MRT

and disembark at Chinatown
Cro
s
Rd
Centre in Chinatown; to get
sS
DT18
Telok Ayer
MRT
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.
ax
Urban
Redevelopment
Authority
ll
we
Rd
65
Restaurant
&Dining
of 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.
Restaurants in
singapore
When it comes to eating, Singapore is famous for
two things. First and foremost, delicious street food.
Secondly, contention. The citys cuisine has long
been the subject of spicy debates with northern
neighbor Malaysia over the ownership of certain
famed dishes. (Dont dare try to tell a Malaysian
that chili crab is Singaporean.) But close followers
of Singapores dining scene might have noticed this
city-state has morphed from a paradise for walletfriendly hawker food to a culinary center heaving
with award-winning fine dining restaurants and
celebrity chef outposts.
So has Singapore
finally arrived as
an Asian culinary
capital?
Restaurants and Dining in Singapore
69
70
71
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.
Chefs are pushing new boundaries

Aun Koh, founder of The Miele
Guide, an annual roundup of Asias
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 Funds top
three economies in
the world with a GDP
per capita (PPP) of
US$59,936 in 2011.
72
73
JAPANESE
If theres one thing that Singaporeans love other than

buffet, its definitely Japanese food. Heres a list of
the best Japanese restaurants in Singapore.
Aoki Restaurant
Aoki Restaurant at Shaw Centre is
definitely not cheap. But I feel that the
prices of set lunches are acceptable ($3550) 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 Road
Shaw Centre #02-17
Singapore 228208
Tel: +65 6333 8015
Mon to Sat: 12noon 3pm

6.30pm 11pm
Sun:
6.30pm 11pm
Aburiya Japanese BBQ
Akashi Restaurant
Aburiya 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.
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).
Akari Japanese Dining & Bar
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 Quayside
60 Robertson Quay
Tel: +65 6735 4862
Mon to Sat: 6pm 11.30pm
Sun & PH: 6pm 10pm
76
290 Orchard Road

#B1-01 Paragon
Tel: +65 6735 8887
Daily: 11am 11pm
Nearest Station: Orchard
#01-02, Marina Bay Link Mall, 8A Marina
Boulevard
Daily: 12pm 3pm, 6pm 10pm
Tel: +65 6634 0100
Nearest Station: Raffles Place
19 Tanglin Road
#01-01A Tanglin Shopping Centre
Tel: +65 6732 8662
Daily: 12pm 10.30pm
77
Akanoya Robatayaki
Chikuwa Tei
Akanoya 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.
I LOVE Chikuwa Tei at Mohamed Sultan Road

for their chirashi-don. So good that i have
to use Chikuwa Teis 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.
1 Tanglin Road
#01-01 Orchard Parade Hotel
Tel: +65 6732 1866
B @ Rochester
8 Rochester Park
Mon to Sat: 12pm 2.30pm, 6pm 11pm
Tel: +65 6778 1788
Nearest Station: Buona Vista
78
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.
9 Mohamed Sultan Road #01-01

Tel: +65 6738 9395
Daily: 11.30am 3pm, 6pm 10pm
Nearest 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.
79
En Japanese Dining Bar

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 Singapore
Tel: +65 6735 2212
Nearest Station: Clarke Quay/Somerset
HAN Restaurant
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 Towers
Tel: +65 6336 2466
Daily: 12pm 3pm, 6pm 11pm
Nearest Station: City Hall
80
Hide Yamamoto
At 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 Avenue
02-05 Casino Side Level 2,
Marina Bay Sands
Tel: +65 6688 7098
Daily: 12.00 15.00
Mon to Wed: 18.00 23.00
Thu to Sun: 18.00 03.00
Theres only one word to

describe our meal, and overall
experience at Hide Yamamoto:
exquisite. While prices are steep,
Id recommend Hide Yamamoto
restaurant at Marina Bay Sands if
you like teppanyaki.
81
Hinoki
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 dont 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 Central
South Bridge Court
Tel: +65 6536 7746
Ippudo
ry
must t
Ippudos 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. Ippudos
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 Hakatastyle 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 #03-03
3 Gateway Drive
Daily: 10am 10pm
Nearest Station: Jurong East
82
Tonkichi 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 ohso-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 Central
Tel: +65 6238 7976
Teppei Japanese Restaurant

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 Link

Tel: +65 6222 7363
Daily: 12pm 2.30pm, 6pm 10.30pm
Nearest Station: Tanjong Pagar
83
Chin
al
Orient
&
se e
There is no lack of good Chinese restaurants

here in our sunny island, and Singapore is always
in the spotlight for impressive Chinese cuisine.
CRYSTAL JADE GOLDEN PALACE

One 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 Paragon
Tel: +65 6734 6866
Mon Fri: 11.30am 3pm,

6pm 11pm
Sat: 11am 3pm, 6.00pm 11pm
Sun & PH: 10.30am 3.00pm,

6pm 11pm
86
JIANG-NAN CHUN
ry
must t
MOI LUM RESTAURANT

Moi Lum is one of those under-theradar 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 Road
Tel: +65 6226 2283
Daily: 11.30am 2.30pm
5.30pm 9.30pm
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 JiangNan Chuns Oriental Weekend Brunch
(S$68++/pax, S$176++ with free flow of
Veuve Clicquot champagne)
190 Orchard Boulevard
Four Seasons Hotel
Tel: +65 6831 7220
Mon to Fri: 11.30am 2.30pm,

6pm 10.30pm
Sat & Sun : 11am 1pm,

1.30pm 3pm
87
Cherry Garden
Forest Restaurant
PARADISE PAVILION
Cherry 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.
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 restaurants
interior design, inspired by the lush
tropical rain forests, is modern and
classy, making it a suitable restaurant
for all occasions.
Paradise 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 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
restaurants signature offerings.
Mandarin Oriental Singapore
5 Raffles Avenue
Tel: +65 6885 3500
Mon to Fri: 12pm 2.30pm,

6.30pm 10.30pm
Sat & Sun: 11am 3pm,

6.30pm 10.30pm
88
8 Sentosa Gateway
Level 1 Equarius Hotel
Resorts World Sentosa
Tel: +65 6577 7788
Daily: 12pm 2.30pm, 6pm 10.30pm
Sunday Brunch: 11.30am 4pm
Nearest Station: Harbourfront
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, Id highly recommend celebrating the
occasion at Paradise Pavilion.
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, Beijings famous Peking Duck
Restaurant.
8A Marina Boulevard
#02-01 Marina Bay Link Mall
Tel: +65 6509 9308
Mon to Fri: 11.30am 3pm, 6pm 11pm
Sat & Sun: 11am 4pm, 6pm 11pm
Nearest Station: Marina Bay/Raffles Place
89
Wah Lok
JADE PALACE
Si Chuan Dou Hua
Wah Lok Cantonese Restaurant at

Carlton Hotel had a complete renovation
last year, and the new Wah Lok is wellfurnished 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.
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.
Si 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.
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 Singapore
76 Bras Basah Road
Tel: +65 6311 8188
Mon to Sat: 11.30am 2.30pm, 6.30pm
10.30pm
Sun & PH: 11am 2.30pm, 6.30pm
10.30pm
90
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 Mall
583 Orchard Road
Tel: +65 6732 6628
Daily: 11am 11pm
please note that the Roast Suckling Pig

Feast is only available at Parkroyal on
Kitchener Road.
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 Hua
181 Kitchener Road
Level 3 Parkroyal on Kitchener Road
Tel: +65 6428 3170
Note: This was an invited media tasting.
91
PEACH GARDEN
The 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, Singapore
Tel: +65 6535 7833
Mon to Sat: 11.30am 2.30pm, 6pm
10pm
Sun & PH: 10.30am 3pm, 6pm 10pm
92
LI BAI CANTONESE
RESTAURANT
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 Road
GF Sheraton Towers
Tel: +65 6839 5623
Mon to Sat: 11.30am 2.30pm, 6.30pm
10.30pm
Sun: 10.30am 2.30pm, 6.30pm 10.30pm
Nearest Station: Newton
Szechuan Court
restaurant
Szechuan 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 Road
Level 3 Fairmont Singapore
Tel: +65 6431 6156
Daily: 12pm 2.30pm, 6.30pm 10.30pm
93
West
an
Europe
&
re n
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.
German
Italian
French
Da Paolo La
Terrazza
Singapore 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 Road
Tel: +65 6220 5513
Daily: 12pm 2.30pm, 6.30pm 10:30pm
Basilico
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.
the choice of 1 main course at $69++.

And one more thing, reservations are
absolutely necessary.
1 Cuscaden Road
Level 2 The Regent Singapore
Tel: +65 6725 3232
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.
Cocotte
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.
96
2 Dickson Road
Ground Level
Wanderlust Hotel
Tel: +65 6298 1188
Nearest Station: Bugis
97
La nonna
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,
Singapore
Tel: +65 6468 1982
MonSun: 12pm 2.30pm, 6pm 10.30pm
Werner oven
This 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,
Werners Oven is still serving up hearty
portions of rustic, traditional, homecooked German dishes.
Ambience at Werners Oven fits with
the homely cottage vibe. Decor is true
and true German, with the German flag
hung above the arch doorway, tonguein-cheek wall paintings, comfortable
and rustic looking furniture, and warm
lighting. Werners Oven feels like youve
stepped into a countryside home, rather
than a restaurant.
49 Joo Chiat Place
Tue - Sun: 08:30 - 22:00
Closed: Mon
Joo Chiat / Katong / East Coast
98
DB Bistro
Moderne
With all the michelin star restaurants
opening in Singapore, it is so exciting to
be living here right now. Daniel Bouluds
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 Sands
Tel: +65 6688 8525
ry
must t
99
La Cantina
in venezia
paulaner
Brauhaus
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.
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 wont do you any harm for
afternoon lunch isnt it.
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 Hotel
Tel: +65 6546 9190
Mon to Fri: 11am 3pm, 6pm 11pm
Sat & Sun: 11am 11pm
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 - 14:30
Daily - PH: 18:30 - 22:30
Sun: 11:30 - 14:30
(Bar) Fri, Sat & PH eve: 11.30am - 2am
(Bar) Sun to Thu: 11.30am - 1am
Bistro
Du Vun
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 Centre
Tel: +65 6733 7763
56 Zion Road
Tel: +65 6836 6313
L'Atelier de
Joel Robuchon
As at all LAteliers around the world,
LAtelier 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 Gateway
Level 1 Hotel Michael
Resorts World Sentosa
Tel: +65 6577 7888
100
101
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. Its a great place to
have a business lunch, bond with the
family over a good meal or even for a
romantic night out.if youre looking to
try an Italian restaurant thats authentic
and classic with a modern twist, Otto
Ristorante is a great place to head to (if
you havent already). I assure you it most
likely wont be your only visit.
Pasta Brava
Italian
Pasta Brava Italian Restaurant at Craig
Road has been around for a long time.
Ive been told that they are worth a visit
by many friends, but it took me until
now to go there. I guess its 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 Singapore
Tel: +65 6227 7550
Mon to Sat: 11.30am 2.30pm
6.30pm 10.30pm
28 Maxwell Road, #01-02

Red Dot Traffic Building
Tel : +65 6227 8350
Mon to Fri: 12pm 2.30pm
Mon to Sat: 6.30pm 10.30pm
102
Poulet Restaurant
French 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 rti (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 Street
Level 4 Bugis+, Singapore
Tel: +65 6509 9411
Daily: 11.30am 9.30pm
103
Indo
&
y
a
al
Singapores 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-states large Malay diaspora.
Jonker Nyonya Deli

Singaporean soul food provider
Jonkers 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 citys
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.
Ayam Penyet Ria

As its name suggests, this popular
restaurant chain boasts a knock-out
ayam penyet ($7.4 0). The traditional
Javanese dish literally translates into
smashed chicken, describing the end
process of smashing a piece of deepfried 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 Mall
Tel: 6441 0025
Opening hours: Mon-Thu 11.30am-1am,
Fri-Sun 11.30am-3am
CandleNut
Jonkers Nyonya Deli, 9 Raffles Place,

Republic Plaza, #B1-06, Singapore 048619,
+65 9850 6688
Warung Lele
Candlenut, Dorsett Residencies,

331 New Bridge Road, #01-03, Singapore 088764,
+65 8121 4107
Food for the Indonesian Gods

Fancy a mountain of rice? The
restaurants 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 1552
Opening hours: Mon-Sat 11.30am-2.30pm,
6pm-10pm
106
107
Peramakan
PeraMakan 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 Singapores 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
108
ry
must t
Blue Ginger
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 Gingers
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
Garuda Padang
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 Padangs 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 #B228, 1 Harbourfront Walk, plus two more
locations
Tel: 6376 9595
Opening hours: Daily 11.30am-10pm
109
Rumah makan minang Straits Kitchen

One 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 Singapores 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.
Indocafe
Set 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
Straits Kitchen, Grand Hyatt Singapore,

10 Scotts Road, Singapore 228211,
+65 6738 1234
110
111
Rumah
Rasa
The Moluccas
Room
The packed lunchtime at Rumah Rasa

should be proof enough that former
Raffles Hotel and St Regis chef Sharifah
Zaharahs 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.
This 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 Tiveys
gourmet menu combines the provinces
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 crme brle ($12)
that cradles a creamy, pandan-infused
coconut custard centre, topped with
homemade gula melaka ice cream.
Rumah Rasa | Address: G/F Bay Hotel

Singapore, 50 Telok Blangah Road | Tel:
6818 6681 | Opening hours: Daily 6am4am
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
Cumi Bali
Violet
Oon
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 dcor,
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). Dont 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
Violet Oon, Singapores first celebrity

chef and the city-states 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 Oons Kitchen together with her
son and daughter, and offers a varied
fusion menu featuring not only nyonya
cuisine, but also Singapores 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 Oons Kitchen, 881 Bukit Timah
Road, Singapore 279893, +65 6468 5430
112
113
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!
115
Cafe /
coffee shops
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 fastpaced, modern city, whose landscape is constantly
evolving. Its with good reason; each visit I make
back sees yet another looming addition to the
Singapore skyline a new shopping mall, a shiny
skyscraper, 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
117
This led me to wonder, what is it that is keeping

our caf culture alive?
Cafs are the antithesis to the fast-paced life we
lead in SingaporeSipping coffee and enjoying
brunch at a caf is a rather relaxing experience,
which is in direct contrast to the long hours that
Singaporeans spend in the office. Cafs 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, cafs 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
118
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, cafhopping has also become a competition of whos
cooler and whos more in-the-know As newer
cafs 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.
119
Re c
d
e
cafe
d
n
e
m
om
here is a list of my recommended cafes in

singapore, there are many other cafes in
singapore. you should explore and find out!
120
121
50 Craig Road
Singapore 089688
T: 6225 4387
Opening Hours:
Mon Tue: 7:30 am 7:30 pm
Wed: 7:30 am 10:00 pm
Thu Sun: 7:30 am 7:30 pm
The Plain
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.
In a nutshell
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.
Look & Feel

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.
122
123
Working title
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 didnt know that they also run a travellers
lodge in the 5-storey shophouse with a very cool
rooftop as well.
Look & Feel

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
124
48 Arab Street
Singapore 199745
T: 9734 4187
Opening Hours:
Mon Thu: 10:00 am 10:00 pm
Fri Sat: 10:00 am 12:00 am
Sun: 10:00 am 10:00 pm
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.
In a nutshell
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.
125
3 Boon Tat Street

Singapore 069612
T: 6423 0366
Opening Hours:
Mon Thu: 10:30 am 11:00 pm
Fri: 11:00 am 12:00 am
Sat: 11:00 am 9:00 pm
Vanilla cafe
Though Vanilla Cafe & Bar had been around for a
while, I havent 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.
Look & Feel

The design of the interior is very straightforward
and nothing too fancy. Its 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
126
cafes in the area that are not so well known to the

cafe bunch and definitely worth a visit.
In a nutshell
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 wed 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!
127
BLOOMSBURY BAKERS
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.
Look & Feel

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 its a small space, the layout is
128
Blk 30 Bendemeer Road

Singapore 330030
T: 6299 3450
Opening Hours:
Tue Fri: 12:00 pm 08:00 pm
Sat Sun: 10:00 am 08:00 p
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.
In a nutshell
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.
129
273 Holland Avenue #02-01/02

Singapore 278992
T: 62199807
Opening hours:
Mon Thu: 10:00 22:00
Fri Sat: 10:00 23:00
Sun: 10:00 22:00
D'good cafe
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 allday 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.
Look & Feel

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).
130
With a really cool lift that brings you to its door, you
would be greeted by a really cosy interior
Its really homely with all the sweet setup bicycle,
flowers and boards of patrons smiley pictures.
In a nutshell
I really liked D Good Cafe because it has so much
room and its 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!
131
Directory
Aburiya japanese bbq

Akari japanese dining bar
Aoki restaurant
Akashi restaurant
Akanoya robatayaki
Ayam penyet ria
A
76
76
77
77
78
106
b
Bakkuteh 44
Bak chor mee
44
Bbq stingray
49
Block 51 old aiport
55
Bukit timah market
57
Basilico 96
Bistro du vun
101
Blue ginger
109
Bloomsbury bakers
130
c
Chinese 19
Chicken rice
46
Carrot cake
46
Curry puff
47
Chilli crab
48
Curry fish head
49
Chwee kay
49
Chikuwa tei
79
Crystal jade
86
Cherry garden
88
Cocotte 96
Candlenut
106
Cumi bali
113
Cafe
114 117
Dim sum
Da paolo la terrazza
Db bistro moderne
Dgood cafe
43
97
99
132
e
En japanese dining
80
f
Forest restaurant
88
g
Garuda padang
109
h
Hawker centres
39 40 42
Han restaurant
80
Hide yamamoto
81
Hinoki 82
i
Indian 23
Ice kachang
49
Ippudo 82
Indocafe 11
j
Jiang nan chun
Jade palace
Joker nyonya deli
87
90
107
Kaya toast
44
Kopi 50 51
l
Laksa 48
Lau pa sat

63
LI bai cantonese
92
La nonna
98
La cantina in venezia
100
Latelier joel robuchon
101
m
o
47
102
p
Paradise pavilion
Peach garden
Paulaner brauhaus
Pasta brava italian
Poulet restaurant
Peramakan
Roti prata
Rumah makan minang
Rumah rasa
42
110
112
s
Satay 43
Si chuan ou hua
91
Szechuan court
93
Straits kitchen
110
Malay 31
Makansutra glutton bay
61
Maxwell food centre
65
Moi lum restaurant
87
Oyster omelette
Otto ristorante
Tau huay
Tiong bahru food market
Teh
Teppei japanese
Tonkichi japanese
The moluccas room
The plain
v
Violet oon
Vanilla cafe
89
92
100
102
103
108
47
59
50 51
83
83
112
124
113
128
w
Western 27
Wanton mee
44
Wah lok
90
Wener oven
98
Warung lele
107
Working title
126
Credits
Thanks to all people who have helped
me in making this book ,Especially
my friends Geraldo Solihin and Merina
Yemima to contribute to this books
photography. A lot of research has been
done and it wont be possible without
the help of google (Thanks Larry Page!),
all respective images and copyrighted
content are all belong to their respected
owners and creators. including :
The Ladyironchef , TheMakanplace ,
MakanSutra , Hungrygowhere , and
other sources. Special Thanks to lecturer
Kenji Choo for making this book
possible an fixing every mistakes that i
make while designing this book!

Let&#39;s Makan Lah!

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Alexander Breugh

Lets Makan ( Eat) Lah! : A guide to Singapores Cuisine

Dining and Restaurants

Singapores Food Culture

List of Japanese Restaurants

Type Of cuisine IN Singapore

List of Chinese Restaurants

List of Western European Restaurants

List of Malaysian and Indonesian Restaurants

Cafe's and Coffe

Caffe Culture in singapore

List of Best Cafes

How to survive in a Hawker

Variety of Hawker Food

Top Hawkers in Singapore

Lets Makan(Eat) Lah!: A guide to Singapores Cuisine

noodles for longevity, oysters for good

of the sub-continent. The first features

and chillies. Youll find the cuisine spicy

Your guide to Singapores Finest grubs

The Singapore's Food Culture

Lets Makan(Eat) Lah!: A guide to Singapores Cuisine

Its a nation full of

people who cared deeply about what

This kind of perfection in simplicity can

Your guide to Singapores Finest grubs

marriage between Chinese immigrants

Lets Makan(Eat) Lah!: A guide to Singapores Cuisine

With all these dining out options, do

can be a bewildering place. Some people

Your guide to Singapores Finest grubs

Lets Makan(Eat) Lah!: A guide to Singapores Cuisine

Type of Cuisines In Singapore

Chinese Food Characteristics

Lets Makan(Eat) Lah!: A guide to Singapores Cuisine

As China is a geographically huge

Type of Cuisines In Singapore

Lets Makan(Eat) Lah!: A guide to Singapores Cuisine

reason for being there. They have health

Type of Cuisines In Singapore

Cuisine differs across Indias diverse regions as a

An ancient and history-rich vegetarian haven

Indian cuisine reflects a 5,000-year history of

Lets Makan(Eat) Lah!: A guide to Singapores Cuisine

Type of Cuisines In Singapore

Lets Makan(Eat) Lah!: A guide to Singapores Cuisine

new crops rose to popularity.

Type of Cuisines In Singapore

Relying on meat and less spices

Alcohol is often used in Western

Lets Makan(Eat) Lah!: A guide to Singapores Cuisine

The cuisines of Western countries

Type of Cuisines In Singapore

Traditional,Simple yet rich in flavour

Lets Makan(Eat) Lah!: A guide to Singapores Cuisine

Malay food is often eaten with the hands.

Type of Cuisines In Singapore

Its not malaysian without chillies&spices

have been left to ripen, have a slightly

Lets Makan(Eat) Lah!: A guide to Singapores Cuisine

Type of Cuisines In Singapore

As a Singaporean, there is no excuse to

Hainanese chicken rice, laksa and nasi

Lets Makan(Eat) Lah!: A guide to Singapores Cuisine

Let's Makan Lah!

Let's Makan Lah!