The Michelin Bib Gourmand awards for 2018 is out, and the results are a real doozy, with 50 restaurants making the cut. With 17 new entries, this year’s Bib Gourmand award cements Singapore’s status as a foodie paradise.
Established in 1997, the Michelin Bib Gourmand award recognises restaurants that offer stellar food at an affordable price (capped at a maximum of $45). This year’s winners include some of Singapore’s most beloved hawkers and an eclectic mix of noteworthy restaurants.
Whether you’re hankering for new tastes or revisiting our sunny island and hoping to experience familiar flavours, you should check out our comprehensive guide to this year’s winners (newly-awarded establishments are denoted with an [N] for your convenience).
A stone’s throw from Singapore’s main shopping belt, Orchard Road, lies a whole range of delicious offerings:
A Noodle Story
Founded by Gwern Khoo and Ben Tham—a pair of friends from culinary school—A Noodle Story combines modern European techniques with Asian flavours to create this uniquely Singaporean flavoured ramen. Leveraging on their training at Shatec and stints in the kitchens of Waku Ghin, Iggy’s and St Pierre, the duo founded their business in 2013, and first won Michelin Bib Gourmand plaudits in 2016.
This hawker stall’s signature dish is composed of springy egg noodles, roast pork, dumplings and potato-wrapped prawns, and topped off with a hard-boiled egg.
Amoy Street Food Centre. 7 Maxwell Road #01-39, Singapore 069111. +65 9027 6289.
Mon-Fri 11.15am-2.30pm, 5.30-7.30pm; Sat 10.30am-1.30pm.
Famous Sungei Road Trishaw Laksa
The wisdom of the masses can be a great way to hone one’s craft. This is evidenced by Daniel Soo—the stall owner of Famous Sungei Road Trishaw Laksa—who literally crowdsourced the recipe of his famous dish by listening intently to customer feedback and suggestions. Besides laksa (spicy coconut-based noodle soup), visitors should also try the store’s signature mee siam (rice vermicelli in a sweet and sour gravy), which incorporates fruit juice to enhance the flavour.
Hong Lim Market & Food Centre. 531A Upper Cross Street #02-66, Singapore 051531. +65 9750 8326.
Hong Kee Beef Noodle
Originally located at Kock Street, this hawker has been in operation for over five decades. With beef stock that’s cooked over 24 hours for maximum flavour, this hawker serves up comforting bowls of beef noodles from its stall in Amoy Street Food Centre. Be sure to get all the trimmings—including tripe and beef meatballs—for a full-on meat medley in your mouth.
Amoy Street Food Centre. 7 Maxwell Road #01-42, Singapore 069111.
Hoo Kee Bak Chang
For over five decades, Hoo Kee has been serving up only one food item: bak chang (rice dumpling). Third-generation owner Ryk Chew juggled the business with a day job in a telecommunications company, before diving into F&B full-time in 2010. The establishment’s pyramid-shaped Hokkien dumpling is made from moist glutinous rice, filled with marinated pork and roasted chestnuts, and wrapped in fragrant bamboo leaves.
Amoy Street Food Centre. 7 Maxwell Road #01-18, Singapore 069111. +65 6221 1155.
Bukit Merah Central. Blk 161 Bukit Merah Central #01-3735, Singapore 150161. +65 6222 7866.
J2 Famous Crispy Curry Puff
Singapore’s answer to the Spanish empanada, this savoury pastry is traditionally filled with curry chicken and potatoes. The husband and wife team whipping up these iconic treats stayed the course despite the closure of their original bakery, and opened J2 Famous Crispy Curry Puff in 2007. The stall offers a variety of flavours, including black pepper chicken and sardine. Pop ‘em while they’re hot, folks!
Amoy Street Food Centre. 7 Maxwell Road #01-21, Singapore 069111. +65 9475 8425.
Kok Sen Restaurant
Characterised by its old-school décor of white tiles and large wooden communal tables, this no-frills eatery in the Keong Saik enclave is famous for its wok-fried hor fun (flat rice flour noodles). Kok Sen Restaurant’s other top dishes are written on strips of paper in Mandarin and pasted on the wall, but if you’re not conversant in Chinese, we recommend that you also order the claypot yong tau foo (Hakka Chinese cuisine consisting primarily of tofu filled with ground meat mixture or fish paste).
Kok Sen Restaurant. 30 Keong Saik Road, Singapore 089137. +65 6223 2005.
Mon-Sun noon-2pm, 5-11pm.
Lian He Ben Ji Claypot Rice [N]
Lian He Ben Ji Claypot Rice first opened its doors in 1979, and its current owner, Madam Lim, is the daughter-in-law of the stall’s original founder. Having worked in hawker stalls since the age of 12, Madam Lim is no stranger to the nuances of creating this traditional staple: The claypot rice served here is cooked on charcoal stoves from scratch, with juicy meat that’s marinated to perfection.
Chinatown Complex. 335 Smith Street #02-197/198/199, Singapore 050335. +65 6227 2470.
Mon-Wed, Fri-Sun 4.30-10pm.
Liao Fan Hawker Chan (78 Smith Street)
Famous for being the most affordable Michelin-starred meal in the world, Liao Fan Soya Sauce Chicken Rice delivers popular Chinese hawker staples like soya sauce chicken rice and pork rib hor fun (flat rice flour noodles) to crowds of hungry customers. Fun fact: Chef-owner Chan Hon Meng’s ultimate ambition is to bring the restaurant global and become the “No.2 chicken eatery chain” in the world behind KFC.
Liao Fan Hawker Chan. 78 Smith Street, Singapore 058972. +65 6221 1668.
Mon-Tue, Thu-Sun 10am-8pm.
Man Man Japanese Unagi Restaurant (Tanjong Pagar)
A concept by Chef Teppei Yamashita, Man Man Japanese Unagi Restaurant is famous for its succulent grilled eels, prepared in true Japanese fashion over charcoal pits. The rice and the eels used at this restaurant are flown in fresh from Aichi prefecture, in the Chūbu region of Japan.
Man Man Japanese Unagi Restaurant. 1 Keong Saik Road #01-01, Singapore 089109.
Mon-Sat 11.30am-3pm, 6-10.30pm.
Outram Park Fried Kway Teow Mee [N]
Originally founded in the 1950s at Metropole Cinema in Tanjong Pagar, Outram Park Fried Kway Teow has been a neighbourhood favourite for decades, and has since passed on from father to son. A word to the wise: The stall closes on Sundays, and you may want to get your noodle fix in the morning, to avoid the long queues during lunch.
Hong Lim Market & Food Centre. 531A Upper Cross Street #02-18, Singapore 051531.
Tai Wah Pork Noodle [N]
Established way back in 1939 along High Street, this grand old dame of a hawker stall is helmed by a third-generation founder, who’s been making pork noodles at the stall since leaving national service. This stall’s rendition of the dish uses lard to infuse the noodles with more flavour.
Hong Lim Market & Food Centre. 531A Upper Cross Street #02-16, Singapore 051531. +65 9182 8881.
Tian Tian Hainanese Chicken Rice (Maxwell Food Centre)
Much-raved about (and for good reason) Tian Tian Hainanese Chicken Rice’s winning secret is its traditional recipe, which is constantly being improved on by stall owner Foo Kui Lian. While the tender steamed chicken featured in the dish is certainly delectable, this establishment’s chicken rice is most famous for its fragrant rice and complex, spicy chilli sauce.
Maxwell Food Centre. 1 Kadayanallur Street #01-10/11, Singapore 069184. +65 6448 0120.
The Coconut Club [N]
The Coconut Club’s origins story began with a trip to a nasi lemak (rice cooked in coconut milk, served with an array of side dishes) food convention in Kuala Lumpur. Inspired by the tastes they encountered during their trip, the team behind this establishment spent two years perfecting their recipes, before finally opening The Coconut Club.
The Coconut Club. 6 Ann Siang Hill, Singapore 069787. +65 6635 2999.
Mon-Sat 11am-3pm, 6-9.30pm; Sun 11am-3pm.
Clarke Quay/Dhoby Ghaut
Authentic yakitori (Japanese-style grilled chicken skewers) and a cosy ambience come together at Shirokane Tori-tama. Diners who’d like to watch the chefs work should request for a seat at the bar counter, where they’ll get a view of the chefs cooking and skewering a medley of delicious kushikyaki (Japanese-style skewered and grilled meats and vegetables).
Robertson Walk. 11 Unity Street, Singapore 237995. +65 6836 5680.
Song Fa Bak Kut Teh (New Bridge Road)
Once eaten by coolies, bak kut teh (peppery pork soup) was brought to Singapore from Fujian by Chinese migrant labourers in the 19th century and has since evolved into a much-beloved comfort food. Second-generation owners Diana Yeo and Hart Pong may have modernised the stall (you can order your meal on an iPad), but Song Fa Bak Kut Teh’s rendition of this peppery, garlicky delight stays true to the family’s original recipe.
Song Fa Bak Kut Teh. 11 New Bridge Road #01-01, Singapore 059383. +65 6533 6128.
True Blue Cuisine
Peranakan* dishes are notorious for the time and effort needed to cook them properly, but True Blue Cuisine more than delivers when it comes to the rigours of preparation. The restaurant’s opulent, traditional interior matches the rich flavours of its offerings, which include itek sio (braised duck in sweet sauce) and ngoh hiang (meat rolls).
True Blue Cuisine. 47/49 Armenian Street, Singapore 179937. +65 6440 0449.
Mon-Sun 11.30am-2.30pm, 5.30-9.30pm.
*The term is an Indonesian/Malay word that means “local born”, which generally refers to people of Chinese and Malay/Indonesian heritage.
With an emphasis on top-quality ingredients, Yhingthai Palace offers a menu of Thai and Thai-Chinese comfort food, including Thai papaya salad, Thai green curry and pineapple rice with prawns and pork floss. Don’t let the grand exterior of the restaurant scare you off if you’re looking for affordable dining; the dishes served here are pretty wallet-friendly.
Yhingthai Palace. 36 Purvis Street #01-04, Singapore 188613. +65 6337 1161.
Daily 11.30am-2pm, 6-10pm.
Run by a duo of brothers who’ve been honing their craft for over three decades, Alliance Seafood offers up much-beloved Singaporean seafood staples: Black pepper crab and chilli crab. The crustaceans used in these dishes are of the plump Sri Lankan variety, and hungry diners can order a set menu that includes one whole crab, cereal prawns, fried rice and deep-fried mantou (Chinese buns).
Newton Food Centre. 500 Clemenceau Avenue North #01-27, Singapore 229495.
Mon-Tue, Thu-Sat 1pm-2am; Sun 1pm-midnight.
Fresh Taste Big Prawn Noodle [N]
An establishment that’s won multiple accolades from both food critics and local media outlets, Fresh Taste Big Prawn Noodle certainly delivers on what its name suggests, offering up succulent prawns in a deliciously savoury broth, with springy pork skin and yellow noodles served on the side.
Zion Riverside Food Centre. Zion Road #04-55/56, Singapore 247781.
Mon-Fri 6-11.30pm; Sat-Sun noon-1am.
Heng (Newton Food Centre) [N]
Unlike its sweet Western counterpart, carrot cake in Singapore is not a cake. Instead, it’s a fried, savoury dish made with white radish, eggs and sambal (chilli paste). This Newton Hawker Centre stall serves up an exemplary rendition of this crowd favourite, with a perfectly crispy outside and a moist, soft interior.
Newton Food Centre. 500 Clemenceau Avenue North #01-28, Singapore 229495.
‘Punny’ name aside, Bar-Roque stands out for its pitch perfect French fare, modelled after the dishes on offer at a rustic Parisian bistro. Bestsellers at this restaurant include the rotisserie free-range chicken with potato gratin, as well as the wagyu hanger steak with fries.
Bar-Roque Grill. 165 Tanjong Pagar Road #01-00, Singapore 088539. +65 6444 9672.
Mon-Fri noon-2.30pm, 6-10.30pm; Sat 6-10.30pm.
Rolina Traditional Hainanese Curry Puff (Tanjong Pagar Plaza Market & Food Centre) [N]
Talk about a meal on wheels: Founder Uncle Tham first learnt the craft of making curry puffs from a Hainanese sailor at the age of 19, before selling the savoury pastries from a pushcart at Novena Church, followed by a motorbike in Serangoon Gardens. Today, Uncle Tham does brisk business selling his signature curry puffs alongside other traditional goodies such as glutinous rice.
Tanjong Pagar Plaza Market & Food Centre. 6 Tanjong Pagar Plaza #02-15, Singapore 081006. +65 9235 8093.
The Blue Ginger
Get acquainted with the complex flavours of Peranakan cuisine at The Blue Ginger Restaurant, a 22-year old eatery that specialises in nonya (Peranakan) fare. Popular classics here include bakwan kepiting (meatballs made of crab and minced pork) and assam gulai (fish in a spicy, sour stew).
The Blue Ginger. 97 Tanjong Pagar Road, Singapore 088518. +65 6222 3928.
Mon-Sun noon-3pm, 6.30-10.30pm.
A vegetarian paradise that’s likely to convert diehard carnivores, Whole Earth has been specialising in Peranakan-Thai fusion cuisine since 2003. Step into the restaurant and you’ll instantly notice the smell of homemade sambal (chilli paste) used in their sambal kangkong (water spinach). The eatery is also known for its Penang rendang (braised meat cooked in coconut milk and spices), made with shiitake mushrooms instead of meat.
Whole Earth. 76 Peck Seah Street, Singapore 079331. +65 6221 6583.
Daily 11.30am-3pm, 5.30-10pm.
Balestier Road Hoover Rojak
With its blend of ingredients and various cultural interpretations, one could say that rojak (a sweet and savoury salad of vegetables, fruits and dough fritters) is symbolic of Singapore’s multi-ethnic food culture. Get a taste of this iconic dish at Balestier Road Hoover Rojak. Now manned by second-generation hawker Stanley Lim, the store has managed to retain its position on the Bib Gourmand List for the past two years.
Whampoa Food Centre. Blk 90 Whampoa Drive #01-06, Singapore 320090. +65 6253 0137.
Chey Sua Carrot Cake
A stall that’s been serving hungry customers for over five decades, Chey Sua Carrot Cake is currently manned by second-generation hawkers Grace and Shirley. The two sisters have been whipping up this simple dish for over twenty years.
Toa Payoh West Food Centre. Blk 127 Lorong 1 Toa Payoh #02-30, Singapore 310127.
Take a trip into Singapore’s suburbs to discover a world of tantalisingly spicy dishes and South Asian delights.
Little India/Farrer Park
Located in the vibrant South Asian enclave of Little India, this North Indian restaurant is most famous for what it boldly claims to be the best briyani (an Indian spiced rice dish with meat or vegetables) in Singapore. Numerous plaudits aside (the restaurant was praised by Lonely Planet as having ‘the best briyani this side of the Bay of Bengal’), the proof is in the eating, so go ahead and dig into an aromatic mountain of spiced rice and tender meat.
Bismillah Biryani. 50 Dunlop Street, Singapore 209379. +65 6935 1326.
Daily 11.30am-3pm, 5.30-9pm.
More information on other outlets can be found here.
Experience a dining experience sans shoes at Lagnaa, a ‘barefoot dining’ restaurant that specialises in food from across the Indian subcontinent. Visitors hankering to have their spice fix should order their fish curry and mutton masala (mutton curry, the word translates literally to spice/spices).
Lagnaa. 6 Upper Dickson Road, Singapore 207466. +65 6296 1215.
Muthu’s Curry [N]
First established in 1969 by Mr Ayyakkanu, Muthu’s Curry is as much a family legacy as it is a local favourite. The restaurant is famous for a South Indian version of fish head curry that was concocted by its founder, and which remains safeguarded by his sons till today.
Muthu's Curry. 138 Race Course Road #01-01, Singapore 218591. +65 6392 1722.
Eminent Frog Porridge & Seafood [N]
Located in the heart of Geylang, this stall opens until 4am and is the perfect place for late-night diners. True to its name, Eminent Frog Porridge & Seafood is most famous for its frog leg porridge, but also serves up other unique dishes such as homemade chilli frog (cooked with chilli crab-style sauce).
Eminent Frog Porridge & Seafood. 323 Geylang Road Lorong 19, Singapore 389359.
Lao Fu Zi Fried Kway Teow [N]
It may be charmingly named after a nostalgic comic strip from Hong Kong, but the flavours on display at this hawker stall are no laughing matter. Its signature char kway teow (stir-fried rice cake strips) is served up with a medley of cockles, Chinese sausage and crunchy beansprouts.
Old Airport Road Food Centre. 51 Old Airport Road #01-12, Singapore 390051.
Mon-Fri 10am-midnight; Sat-Sun 9am-midnight.
Sik Bao Sin (Desmond’s Creation) [N]
Founded by second-generation hawker Desmond Chia, Sik Bao Sin serves up traditional Cantonese dishes inspired by the legacy of his father, Mr Chia Kok Hoong. The specialities here are undoubtedly the wok-fried dishes, most notably the stir-fried beef with kai lan (Chinese leafy vegetable).
Sik Bao Sin (Desmond's Creation). 592 Geylang Road (between Lorong 34 & 36), Singapore 389531.
Daily 11.45am-2.30pm, 5.45-9.30pm.
Sin Huat Eating House
A seafood restaurant in the vibrant neighbourhood of Geylang, Sin Huat Eating House is famous for its crab bee hoon (rice vermicelli noodles). Chef-owner Danny is known for his straight-talking, colourful personality, flavourful dishes and rigorous work ethic when it comes to the culinary craft.
Sin Huat Eating House. 659/661 Geylang Road (junction of Lorong 35), Singapore 389589.
East Coast/Marine Parade
Zaffron Kitchen (East Coast)
Known for serving up unpretentious South Asian staples, Zaffron Kitchen is a great place for you to sate your cravings for North and South Indian cuisine. The butter chicken is a crowd favourite, and you’ll definitely want to pair it with the restaurant’s many flatbreads and tasty, tandoor-cooked meats.
Zaffron Kitchen. 135/137 East Coast Road, Singapore 428820. +65 6440 6786.
Mon-Thu 11.30am-3pm, 5-10pm; Fri 11.30am-3pm, 5-11pm; Sat-Sun 11.30am-11pm.
Shi Wei Da [N]
You’re going to have to visit this stall twice to get the full culinary experience: Shi Wei Da serves up fragrant Teochew Porridge by day and savoury Satay Bee Hoon by night. The owner of the stall purports to have learnt his craft from an unnamed master, and has been making the dishes for over a decade. "Back then it was tough, and everything was done by hand” he reminisces. “Not like today, when there are machines to assist us.”
Fengshan Market and Food Centre. Blk 85 Bedok North Street 4 #01-236, Singapore 460085.
Discover the lush green spaces and nature reserves of western Singapore, before embarking on a culinary adventure in the city’s heartlands.
Holland Village/Buona Vista
Chuan Kee Boneless Braised Duck [N]
Made from a closely guarded secret recipe for over a decade, Chuan Kee Boneless Braised Duck offers no-frills, traditional versions of assorted duck dishes. The poultry is tender with a layer of fatty skin and is accompanied by a side of peppery herbal soup.
Ghim Moh Market & Food Centre. 20 Ghim Moh Road #01-04, Singapore 270020.
Mon-Wed, Fri-Sun 10am-8pm. Closed on the last Sunday of every month.
New Lucky Claypot Rice
Helmed by Chong Yee Hong, who first opened his shop in 1979, New Lucky Claypot Rice at Holland Drive Market makes for a great meal outing with a group of friends: the stall’s signature is a hearty, charcoal fried rice dish (well, pot) of chicken, salted fish and Chinese sausage, that can feed up to four diners. The pots are lovingly cooked over charcoal for 45 minutes, a sure sign that good things come to those who wait!
Holland Drive Market & Food Centre. Blk 44 Holland Drive #02-19, Singapore 270044. +65 6778 7808.
Mon-Tue, Thu-Sun 11am-1pm, 5-8pm.
Sin Kee Famous Cantonese Chicken Rice (Holland Drive) [N]
A family establishment passed down from father to son, Sin Kee Chicken Rice is famous for its aromatic rendition of the dish. Sticking to his roots, the second-generation hawker manning this stall uses traditional Cantonese cooking methods he learnt from his father, soaking the poached chicken in water to ensure that the meat is both tender and flavourful.
Sin Kee Famous Cantonese Chicken Rice. 40 Holland Drive, Singapore 270040. +65 8428 7865.
New Ubin Seafood (Bukit Batok)
New Ubin Seafood has its origins on the island sanctuary of Pulau Ubin, off Singapore’s eastern coast. Once a humble home serving up kampong (traditional village)-style seafood, the establishment has since moved to the mainland and made a reputation for itself with its plates of zi char (dishes influenced by home-cooked Chinese food, meant for sharing). Be sure to try the satay (grilled skewered meat) and the garlic baked crab.
Lam Soon Industrial Building. 63 Hillview Avenue Level 6 (Canteen), Singapore 669569. +65 9740 6870.
Daily 11am-3pm, 5.30-10pm.
Zai Shun Curry Fish Head
The owner of Zai Shun Curry Fish Head, Ong Cheng Kee, has spent almost four decades selling their signature curry fish head, but the other dishes on offer at this stall—which include fish steamed in a Teochew style and watercress with oyster sauce—are definitely worth a try as well.
Zai Shun Curry Fish Head. 253 Jurong East Street 24 #01-205, Singapore 600253. +65 6560 8594.
Mon-Tue, Thu-Sun 7am-3pm.
Discover traditional tastes and old-school hawkers in the vicinity of Tiong Bahru, a hip enclave that happens to be one of Singapore’s oldest housing estates.
Ah Er Soup (ABC Brickworks Food Centre)
The Chinese take a holistic view towards health, perceiving food and medicine as two sides of the same coin. Chen Hua Qiang and Qu Fa Dai—the couple behind Ah Er Soup—have been ladling out these slow-boiled Cantonese herbal soups for over two decades. Be sure to order up a piping hot bowl of their signature Buddha Jumps Over The Wall soup, accompanied by a bowl of pumpkin rice.
ABC Brickworks Food Centre. 6 Jalan Bukit Merah #01-143, Singapore 150006.
Mon-Fri, Sun 11am-2pm, 5-8pm.
Chai Chuan Tou Yang Rou (Bukit Merah View Food Centre) [N]
Chai Chuan Tou Yang Rou has been serving up rich, Teochew-style mutton soup from Bukit Merah View Hawker Centre for over three decades. The fact that this stall only opens for lunch is testament to how quickly its signature dish sells out. Pro-tip: The owners are more than happy to top up your soup, so don’t be shy to ask for a refill!
Bukit Merah View Food Centre. Blk 115 Bukit Merah View #01-51, Singapore 151115.
Depot Road Zhen Shan Mei Claypot Laksa
Founded back in 1995, this stall is manned by second-generation hawker Zhang Ji Lin. The laksa (spicy coconut-based noodle soup) that this stall is famous for is served up in a claypot, a method which requires greater effort in preparation, but also keeps the dish piping hot and retains all its flavours.
Alexandra Village Food Centre. Blk 120 Bukit Merah Lane 1 #01-75, Singapore 151120. +65 9088 9203.
Hong Kong Yummy Soup (Alexandra Village Food Centre) [N]
If you’re looking for a healthier dining option, Hong Kong Yummy Soup is definitely the place to be—there are six different, MSG-free varieties of soup to choose from. If that’s not enough to fill your stomach, there are two other side dishes to choose from—steamed chicken wings in lotus leaves and steamed pork ribs with black bean.
Alexandra Village Food Centre. Blk 120 Bukit Merah Lane 1 #01-51, Singapore 151120.
Na Na Homemade Curry
To experience comfort food like our mommas used to make, pay a visit to Na Na Homemade Curry. Singaporeans’ love for this fiery meal crosses cultural boundaries, and you’ll be able to taste exactly why when you dig into this stall’s signature curry fish head.
Bukit Merah View Food Centre. Blk 115 Bukit Merah View #01-47, Singapore 151115. +65 9106 4316.
Shi Hui Yuan (Queenstown)
Serving up Ipoh-style hor fun (flat rice flour noodles) since the 1950s, this second-generation hawker’s signature dish is cooked with slices of succulent chicken, tender duck meat and juicy mushrooms, atop a mound of silky-smooth noodles.
Mei Ling Food Centre. 159 Mei Chin Road #02-33, Singapore 140159.
Tiong Bahru Yi Sheng Fried Hokkien Prawn Mee [N]
Founded in the 1950s by Toh Seng Wang, this stall originally hawked its dishes from a pushcart along the streets of Tiong Bahru. Since moving to ABC Brickworks Food Centre, Mr Toh has passed the recipe on to his son, who has an immense passion for the craft.
ABC Brickworks Food Centre. 6 Jalan Bukit Merah #01-13, Singapore 150006.
Mon, Wed-Sun 3-10.45pm.
Hong Heng Fried Sotong Prawn Mee
With signature Hokkien mee (fried prawn noodles) cooked to order in small batches and fried up in a wok to retain its traditional, slightly charred flavour, it’s no wonder that Hong Heng Fried Sotong Prawn Mee has been around as long as Tiong Bahru Market itself. Be sure to visit this stall early in the day, as their dishes tend to sell out before their listed closing time of 8pm.
Tiong Bahru Market. 30 Seng Poh Road #02-01, Singapore 168898.
Ka-Soh Restaurant (Outram Park)
Also known as Swee Kee Fish Noodle Stall, this institution serves up traditional Cantonese fare. Before setting down roots in Chin Chew Street, original founder Tang Kwong Swee worked from a pushcart at the now-defunct Great World Amusement Park. The restaurant specialises in a range of Cantonese comfort food, from claypot tofu and fried prawn paste chicken to piping hot bowls of fish soup.
Alumni Medical Centre. 2 College Road, Singapore 169850. +65 6473 6686.
Daily 11.30am-14.30pm, 5.30-9.30pm.
Tiong Bahru Hainanese Boneless Chicken
Chicken rice purists will tell you that steamed chicken is the only option when it comes to Singapore’s unofficial national dish, but you should be able to pick whatever tantalises your taste buds. Tiong Bahru Hainanese Boneless Chicken Rice allows you to mix and match roast and steamed chicken, so that you can enjoy the best of both worlds. Be sure to sample their homemade chilli sauce for an added punch.
Tiong Bahru Market. 30 Seng Poh Road #02-82, Singapore 168898. +65 6323 0191.