Let's Makan Lah!

Alexander Breugh

Lets Makan ( Eat) Lah! : A guide to Singapore’s Cuisine Alexander Breugh This book is designed and photographed by David Teru Sudiono ©2014 Disclaimer: Although the author and publisher have made every effort to ensure that the information in this book was correct at press time, the author and publisher do not assume and hereby disclaim any liability to any party for any loss, damage, or disruption caused by errors or omissions, whether such errors or omissions result from negligence, accident, or any other cause.

Copyright All rights reserved. No part of this book shall be reproduced, stored in a retrieval system, or transmitted by any means – electronic, mechanical, photocopying, recording, or otherwise – without written permission from the publisher. No patent liability is assumed with respect to the use of the information contained herein. Although every precaution has been taken in the preparation of this book, the publisher and author assume no responsibility for errors or omissions. Neither is any liability assumed for damages resulting from the use of the information contained herein.

Alexander Breugh

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TA

Cont en ts

Prologue

F O LB E

Dining and Restaurants

Introduction

01

68

Singapore’s Restaurants

Singapore’s 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

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INTRODucTIoN With its rich multicultural heritage, Singapore serves up a true melting pot of flavours and foods. You can see a reflection of Singapore’s cultural diversity in the array of local cuisines on the menu – Chinese, Malay, Indian and Peranakan among others.

Take a stroll around the diverse neighbourhoods and you’ll come across halal Malay food, South Indian vegetarian thali, North Indian naans and briyani, Cantonese dim sum, Hainanese chicken rice, Peking duck, Hokkien mee (fried noodles from the China’s Fujian Province) and popiah (spring rolls), available in food centres and restaurants across Singapore.

Chinese cuisine represents one of the main players in the country’s gastronomic arena. The Chinese believe in combining ingredients to enhance the harmony between the yin and yang qualities of the food. Food is also used for its symbolic properties, such as

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Lets Makan(Eat) Lah!: A guide to Singapore’s 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, don’t forget also to try local Chinese favourites such as chilli crab, bak kut teh, fish head curry or rojak.

If you’re a fan of Indian food, you’ll be spoilt for choice between dishes from the southern and northern part

of the sub-continent. The first features vegetarian thosai, seafood dishes and fiery curries enriched with coconut milk.

The second includes milder curries, creamy yogurt based dishes, tandoori offerings and fluffy naan breads. Most Indian dishes are infused with flavoured spices such as cardamom, cloves, cumin, coriander and chillies, and only in Singapore will you also find spicy fish head curry in various Indian restaurants.

You can also get a taste of popular local Indian-Muslim dishes such as roti pratas, murtabak - (prata stuffed with minced meat, eggs and onions) and nasi briyani, a saffron rice dish with spicy chicken or mutton. All these dishes go well with teh tarik (or “pulled tea”), an absolutely satisfying creamy and frothy milk tea.

The Malay cuisine in Singapore will give you a chance to savour an array of spices and herbs including ginger, turmeric, galangal, lemon grass, curry leaves, pungent belachan (shrimp paste)

and chillies. You’ll find the cuisine spicy without being unbearably hot, thanks to its generous use of coconut milk and local spices. Peanut sauce occupies a pride of place in dishes like gado gado, an Indonesian salad of lettuce, bean sprouts and fried bean curd. It is also a staple accompaniment with satay – skewers of meat grilled over charcoal served with raw onions and cucumber.

Try the nasi lemak for its flavourful coconut steamed rice, or nasi padang, where you can select from a wide range of dishes on display.

And that’s far from all. Singapore also offers you a wide range of international cuisines – from Thai, Korean, Vietnamese to Mongolian food. Whether you’re in the mood for a Japanese dinner, a hearty Italian meal, or a casual French bistro experience, you’ll find it all in this little red dot.

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The Singapore's Food Culture I’ve been back from my trip to Singapore for about a week now, and while I’ve mostly finished digesting from my six-day noodle bender, I feel like I’ve only begun to wrap my head around the depth and diversity of the food scene there. Singapore is a tiny country with a voracious appetite: “we’ll eat five or six meals a day,” one local told me. “I’m not saying that to impress you—we really do.”

Like in Malaysia, those meals will draw from Malay stir fries to Chinese noodles to Indian curries, all slurped down with coffee, hot gingery tea, or the sweet and herbal citrus vibe of calamansi limeade.

And no matter where you are, or what you’re eating, you’ll hear someone 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.

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

It’s 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 it’s borrowed, and how those puzzle pieces are assembled into something totally unique.

What is Singaporean cuisine?

It’s food you eat in Singapore. Bak kut teh may have come from Southern China, and fish head curry from Southern India, but today they’re just Singaporean.

It’s a crazy country that can set your head spinning, but food, of all things, will keep you grounded. You’ll find fragrant coconut jam on toast in the shadow of skyscrapers, and hear the crack of crab shells in the alleys of red light districts. Wherever I was, and whatever I was doing, I always had the sense that I was in the company of

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, it’s this: my cheapest meals were some of my best, I could spend the rest of my life eating in hawker centers, and f*@k, these people know how to make noodles. You could spend a trip—or an expat’s lifetime (not that I’ve thought about it or anything)—eating nothing but noodles for less than $5, and feel like you’re on top of the world.

If there’s anything that ties the endless array of Singaporean food together, it’s how good they make humble ingredients taste. A plate of rice and egg noodles stir-fried with shrimp stock and lard tastes way more vibrant and interesting than you’d think it has any right to. A spoonful of quivering tofu from a plastic carton will change your relationship with bean curd.

This kind of perfection in simplicity can only come from a place where eating is a way of life unto itself. And where a meal is judged solely by what comes on the plate—fancy restaurants and big name chefs not necessary.

A World of Influences Singapore is seated at the cultural crossroads of an entire food-crazy continent. By the numbers, it’s roughly 74% Chinese, 13% ethnic Malay, 9% Indian, and 3% Eurasian. As one of the wealthiest countries in Asia, it’s drawn workers in from everywhere, and where large populations of immigrant workers go, good food is sure to follow.

Singapore feels similar to New York in this way: not only is it a glass-towered metropolis of wealth; it’s also a hotbed for a half dozen or so different ethnic groups making—and cooking—their way through the world.

Some fascinating cultural fusion has emerged as a result. The Peranakan/ Nyonya population is the product of

Your guide to Singapore’s Finest grubs

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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 I’d be remiss to not mention that there’s an ever growing fine dining scene in the country, one of the many outlets for a Western-aspirational (and wealthy) sector of the public. The good ones, like Tung Lok Seafood or the newly opened Pollen in the brand-new Gardens by the Bay project, are very good. But beware that many fine dining restaurants cater to the tourist and Western expat market, and may not be as tied to the unforgiving Singaporean criterion for good food regardless of setting.

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

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 hours—but in a country where you can get a dish of first-rate noodles for about $3 U.S., and where there are so many options for great food around, there’s a huge epicurean and economic incentive to eat out. That said, Singaporeans are just as proud of their homecooked meals as they are of their favorite hawker.

A Republic of Eaters There are plenty of distinct dishes, though. Many of the Chinese recipes are straight imports from their Hokkien and Teocheow homes, even if they’ve underwent local modification over the decades. Still, I get the sense that Singaporeans are less likely to “go out” for Chinese or Indian than they are to just go out and eat everything in sight. When your whole country is an ethnic maelstrom of people from all over, quibbles over exacting cultural boundaries or notions of “authenticity” feel quaint.

Even for a seasoned traveler, Singapore

can be a bewildering place. Some people call it “Asia Lite” because it’s so friendly to Westerners. It is easy for an English speaking Westerner to get around, but that makes the place more fascinating to me, not less.

Because Singapore is a city of incredible wealth and $3 noodles, and recognizes no contradiction in excelling at both. It’s a culture that’s growing and changing all the time, that relishes juxtapositions, food especially, and couldn’t be more proud of its unique local cuisine that’s a little bit from everywhere.

And after you receive your third or so plate from a smiling hawker who’s spent his or her life perfecting one or two dishes, something clicks. You realize this food isn’t just about food, or even about the culinary magic of teasing big flavors from humble ingredients.

The earth spins fast in Singapore; tradition has to fight to keep up. In this country of immigrants, “where you’re from” and “where you’re going” become relative questions. Food points the way.

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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, there’s something that satisfies me. It’s based on color, taste, and aroma—it should be beautiful to the eye, flavorful, and fragrant.

And it offers up flavors to suit virtually any palate. There are hot, spicy notes that will set tongues tingling alongside lightly seasoned dishes that are friendly to even the most delicate taste buds.

Spicy or mild, most Chinese dishes start from a common foundation : Garlic, chili, and ginger are often called the holy trinity of Chinese cooking, with scallions playing only a slightly less important role. And no self-respecting Chinese chef would find himself without a bottle of soy sauce.

Used in countless different ways, soy sauce provides much of the saltiness in Chinese cooking while adding a round, full flavor.

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

Type of Cuisines In Singapore

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Chinese Food Characteristics The development and diversity in the delights of Chinese cuisine are also representative of China’s prolonged historical past. With each dynasty new recipes were designed until finally the art of foods planning attain its peak during the Qing Dynasty. The principle in the harmonization of foods can be traced back to your Shang dynasty scholar Yi Yin. He relates the 5 flavors of sweet, sour bitter, piquant, and salty to your nutritional requirements in the 5 main organ systems from the entire body, and stresses their part in preserving excellent physical overall health. The dinner referred to as Man Han Quan Xi that incorporates all the best of Guy and Han Cuisine is held in large esteem involving because it does

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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.

They’re then cooked appropriately, incorporating the right seasonings and sauce to produce an aesthetically appealing dish.

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

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)

Type of Cuisines In Singapore

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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. It’s such a complete world of taste. You combine all the techniques from other cuisines and add magical spices to get a titillating food experience, .Indian cuisine uses the whole palette of flavors—spicy, sour, sweet, and hot all at the same time—making it something that wants to jump off the plate There are a basic 20 to 30 spices that are used in many dishes—cumin, coriander, turmeric, and ginger, to name a few—and there are an infinite number of ways of using them.Every spice has a

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

reason for being there. They have health benefits, and they make the food more exciting and flavorful.

Contrary to common belief, not all Indian dishes are curries. However, “curry” has become a catch-all name for any spice-based meat or vegetable dish with a sauce. Curries can be watery, dry, red, green, hot, or really, really hot—it’s completely up to the chef in charge. In fact, a basic chicken curry is one of the simplest things to start with when first experimenting with Indian cooking.

Type of Cuisines In Singapore

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“

Cuisine differs across India’s diverse regions as a result of variation in local culture, geographical location (proximity to sea, desert, or mountains) and economics. It also varies seasonally, depending on which fruits and vegetables are ripe.

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 8–10). During this period, consumption of beef became taboo, due to cattle being considered sacred in Hinduism. Many Indians continue to follow this belief, making the use of beef in Indian cuisine somewhat rare. Beef is generally not eaten by Hindus in India.

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

Type of Cuisines In Singapore

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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,

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

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.

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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.

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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

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

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.

Type of Cuisines In Singapore

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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.

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

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.

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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 bird’s eye chili (cili padi), although small in size are extremely pungent and very hot, and longer varieties which tend to be a lot milder.

Green chillies are more peppery in taste while red chillies, green chillies which

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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.

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

Type of Cuisines In Singapore

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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 Singapore’s food and I appreciate Chef Anthony Bourdain for his wonderful exploration of Singapore food in his travel journals.

Hainanese chicken rice, laksa and nasi lemak, being the favourite dishes amongst the locals, are among top picks of the lot.

After having a satisfying meal, wash it down with a cup of teh tarik (which means “pulled tea”), a creamy and frothy milk tea.

Or simply go for popular desserts such as ice kacang and chendol. Bon appétit!

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Hawker centres In Singapore, eating, or as the locals say, makan, is more than just sustenance or even a hobby. It’s a national obsession, a passion, a way of life.

Friends don’t greet each other with a “hello” or “how do you do?” Instead, they’ll say in Singlish slang, sudah makan or, “have you eaten?” And the quickest, cheapest way to get your makan on is at the humble hawker center. Hawker centers are semi-enclosed buildings housing rows and rows of small food stalls that serve a variety of food and desserts, almost always prepared to order.

At first glance, these stalls resemble walk-in closets, cluttered with cooking equipment and ingredients, but don’t let their size fool you—these cramped little kitchens punch far above their weight.

For the first-timer in a Singapore hawker center, the sheer size and outward disarray can be downright disconcerting, if not a little intimidating. With the help of friends and guidebooks, I, myself a recent Singapore newbie, decoded the basics of hawker center etiquette to help demystify this unique eating experience for future greenhorn foodies.

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hawker survival guide So you’ve got your heart set on trying food at a hawker center. Where to start?

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

Perhaps you’ve chosen Lau Pa Sat in Chinatown or Newton Circus near Orchard Road, both of which are easier to swallow for tourists (although the food I’m told is commensurately pedestrian). Indeed, your first visit to a hawker center is bound to be a little confusing. But there’s no reason to be nervous—no one will mind, and the locals are incredibly helpful and informative, especially when it comes to food.

1

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

Each center tends to converge on just a few of the many noteworthy food cultures represented in Singapore: Malay, Thai, Chinese, Indian, and Middle Eastern among others.

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, they’ll not only tell you exactly what to order, but also what condiments to apply and how to eat the prescribed dish.

Once you’ve acquired a tissue packet and staked your claim, it would be an unthinkable crime for anyone to disturb your plot. An umbrella can also be used to reserve a seat, but you can’t wipe hot fish head curry off of your fingers with an umbrella, now can you?

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. Don’t worry if that seat happens to be next to or across from a stranger. Just ask for permission to sit, and plunk down a packet of tissues to hold your spot, noting the table number that you’ve staked out. to apply and how to eat the prescribed dish.

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

2

5

You can opt to order directly from the counter or during peak times when people from the drink stands will make their rounds and take drink orders. You’ll need to pay them as soon as the drink is delivered.

Tipping isn’t necessary.typically a 20p fee. can you?

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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 you’ll also notice elderly, needy peddlers who roam the centers and push four or five packets for a dollar. Go ahead and buy from the pensioners with confidence—they need to make a living as well.

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

Unless denoted with a sign noting “self service,” every stall will deliver your food to the table number you’ve provided. On the other hand, for self service stalls, you’ll need to wait for your food at the stall and take the food away yourself.

Clean!

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Go ahead and leave your plates behind—every hawker center has staff on hand to bus tables. If you’re feeling a bit sticky after eating a fish head curry or murtabak with your bare hands, every hawker center will have an outdoor washing station with soap (you must provide your own tissues for drying off) or you can head to the bathroom, which are usually well maintained, but cost around 10 to 30p per visit.

Also, unless specified, it’s assumed that you’re dining-in (a tray and sometimes real plates and silverware will be provided with your meal). Almost all stalls will do a take-away order, complete with packaging, plastic utensils, and packets of sauces, typically a 20p fee.can you?

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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.

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

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! That’s 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.

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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 Teh’s invention was that during the olden days of Singapore, a poor, starving beggar came by a road side pork noodle store to beg for food. The stall owner was in poverty, but wanted to help him. He boiled some of his left over pork bones and added whatever cheap spices he had to flavour the soup, including star anise and pepper which created a soup resembling tea in colour. Thus pork bone tea was born. Another canon states that this was a tonic invented to ‘reinvigorate’ the Chinese coolies that worked in the Clark Quay area.

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

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, it’s usually put in a large hot water metal pot and covered with a plate. Then you time it and take out the egg when it’s ready (about 7-10 minutes depending on how well you like your egg). Trying not to scream like a little girl, crack open the eggs with your bare hands onto 1 of the 2 plates given and throw the shells on the remaining plate.

Season with pepper and dark/light soya sauce.

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.

Singapore’s Favorite : Local Delights

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Carrot Cake

Curry Puff

No, this isn’t the American Dessert. This is far from it. The Singapore Fried Carrot cake is made with eggs, preserved radish (chai poh) and white radish flour cake, which resembles a ‘white carrot’ and how the name comes about.

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 Singapore’s most well-known and celebrated dish.

No coffee shop in Singapore is complete without a chicken rice stall. The whole chicken is steeped in sub-boiling pork and chicken bone stock to absorb the flavours and cook. Some shops will also dip the bird in ice after cooking to create a jelly-like finish on the chicken’s skin. Variations also include roasting the chicken which is called ‘black chicken’, in contrast to the ‘white chicken’. The stores with better service will de-bone the chicken for you.

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 it’s a similar cooking process as well as utilizing a common ingredient: Eggs. Potato starch is usually mixed into frying the egg and gives a thicker, fuller taste. Variants include a version without the starch, which is priced slightly higher due to more eggs needed instead. A special vinegar chilli is also paired exclusively with oyster omelettes in Singapore.

Tau Huay 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

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

Singapore’s Favorite : Local Delights

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 doesn’t stick to the shell. Recently, many popular styles of cooking have surfaced as well, like salted-egg crabs or crab bee hoon.

Is it Chinese, Indian or Malay? This is another ambiguous dish with probably a South Indian origin, but heavily influenced by the various ethnicities in Singapore. What I do know, is that it’s delicious. Either half a head or the whole head of a Red snapper is stewed in curry with assorted vegetables like Lady’s Finger (okra) and brinjal. The Indian style of curry has heavier spices and flavours, while the Chinese styles are lighter and sweeter.Variants include the Assam style fish head curry, which adds in a tinge of sourness with Tamarind fruit (assam).

A grinding machine is used to produce the shaved ice mountain on top of a bowl of assorted ingredients like red bean, attap chee (palm seed), agar agar jelly, chendol, grass jelly or any other filling desired. Evaporated or condensed milk is then drizzled on the top along with red rose syrup and sarsi syrup to produce the multi-coloured effect. Variations may include drizzling with gula melaka, adding ice-cream or other novelty toppings like Durian or chocolate syrup.

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 it’s vermicelli cut into short ends and is eaten only with a spoon.

There is much debate on who is the original Katong Laksa.

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

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.

Singapore’s Favorite : Local Delights

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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 it’s no surprise that a cup of kopi can be customized however you like. Here are the Singlish terms you can use to order kopi anywhere.(Keep in mind that these terms work for tehs aswell, just replace kopi with teh)

Legends: Coffe Condensed Milk Evaporated Milk Water Sugar Cube

SUGAR

Kopi O

SUGAR

Kopi

SUGAR

Kopi Gah Dai

SUGAR

Kopi O Siew Dai

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

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

Singapore’s Favorite : Local Delights

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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. You’ll 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 Singapore’s hawker centers.

Your guide was brought to the Old Airport Road Food Centre by Makansutra and its founder, Singapore food enthusiast K.F. Seetoh. “Old Airport Road has been around for very long, it’s got very good food, a very good reputation,” Seetoh told us as we waited for our order. “You get stuff from breakfast all the way to supper. And there’s a huge carpark beside it - it’s one of the main factors of a good hawker center. All good hawker centers have got huge carparks.”

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.

O

ir ld A

p or

d tR

Dakota MRT

CC8

Boardrick Sec Sch

Singapore’s Favorite : Local Delights

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Bukit Timah market& Hawker Center A Small Hawker Center With Plenty of Bite As far as hawker centers go, Singapore’s Bukit Timah Market & Food Centre runs on the small side: 84 stalls covering the second storey of a suburban market complex along the corner of Upper Bukit Timah Road and Jalan Jurong Kechil. Like most of the older hawker centers (the place was built in 1975), a wet market occupies the lower floor, while the hawker magic happens upstairs.

Despite the small size, this Bukit Timah hawker center holds a number of much-talked-about hawker stalls; the best ones wear their media coverage on their glass windows like badges of honor. If you’re walking in with nobody to guide you, you can choose the best place to eat either by a) looking

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

Singapore’s Favorite : Local Delights

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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 government’s later housing blocks, Tiong Bahru’s units having plenty of circles and curves where today’s “HDB blocks” have only square slabs of concrete. The Tiong Bahru Hawker Centre building actually dates back only to 2004, but the designers wisely bucked the temptation to go modern, following the retro design sensibilities of the neighborhood instead.

Global Residence Ltd

EW17

Tiong Bahru Rd

Liam Sek St

How to get there:

S

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.

Singapore’s Favorite : Local Delights

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Makansutra Gluttons Bay Affordable Hawker Fare Next to Marina Bay Hawker culture food in Singapore doesn’t have to be completely old or downmarket to be authentic.

In brand-spanking new Marina Bay (more on Marina Bay, Singapore). Makansutra’s K.F. Seetoh set up Makansutra Gluttons Bay to serve as a home for both old hawker names and novel up-and-comers - and incidentally creating a culinary hotspot and nightlife destination in Singapore’s swankest district.

Makansutra Gluttons Bay patrons sit with Marina Bay as a picturesque backdrop - across the bay, they’ll see the Marina Bay Sands towering over the district. About 12 hawker stalls flank an assortment of plastic-covered stone tables topped with large umbrellas (the only concession to the weather); the area has enough seating for over 500 guests, who come every night to take in the view and the

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 Singapore’s best-known names in hawker food, along with a few new names to cater to the city-state’s evolving tastes. You’ll find Wee Nam Kee’s famous chicken rice alongside Filipino favorite Gerry’s Grill and their barbecued squid.

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

Singapore’s Favorite : Local Delights

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Lau Pa Sat Festival Market Yesterday's Public Market, Today's Massive Hawker Center Lau Pa Sat Festival Market’s Victorian-era filigreed cast-iron structure looks quite out of place in Singapore’s hypermodern business district, but it’s managed to avoid the wrecking ball by going with the flow. Standing between Cross Street, Boon Tat Street and Robinson Road, the hundred-plus-yearold market building rocks on day and night, dishing out premium hawker food to visitors.

The Market’s central location makes it a prime draw for tourists and office workers in the adjacent business district: its 5,500 square meters of interior space seats about 2,000, though often filled to capacity during lunchtime or weekend evenings.

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

d

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

Singapore’s Favorite : Local Delights

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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 doesn’t have the tourist-trap reputation of Lau Pa Sat Festival Market or Newton Food Centre, despite its location in the hottest of tourist hotspots.

Some of its stalls have gone on to lasting fame, with glowing endorsements from celebrities like Anthony Bourdain.

How to get there: You’ll 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

t

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

M

Urban Redevelopment Authority ll

we Rd Singapore’s Favorite : Local Delights

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 city’s cuisine has long been the subject of spicy debates with northern neighbor Malaysia over the ownership of certain famed dishes. (Don’t dare try to tell a Malaysian that chili crab is Singaporean.) But close followers of Singapore’s dining scene might have noticed this city-state has morphed from a paradise for 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

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

Restaurants and Dining in Singapore

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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 Asia’s best restaurants, says Singapore has satisfied the key criteria for a city to be considered a leading food capital.

By the same standards that people might say that New York, Paris, London and Tokyo are culinary capitals, Singapore has definitely become one. It is the culinary capital of Southeast Asia.

Singapore now ranks amongst the International Monetary Fund’s top three economies in the world with a GDP per capita (PPP) of US$59,936 in 2011.

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

Restaurants and Dining in Singapore

73

JAPANESE

If there’s one thing that Singaporeans love other than buffet, it’s definitely Japanese food. Here’s a list of the best Japanese restaurants in Singapore.

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

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

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

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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 Tei’s chirashi sushi (S$25) as the benchmark for a good sushi rice bowl – freshness is top notch, slices are thick enough to bring out the sweetness of the fish, serving is generous and filling, and the cherry on top?

Its super reasonable price tag. i always find ourselves at Chikuwa Tei when the craving for chirashi-don kicks in.

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

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

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.

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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

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

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

There’s only one word to describe our meal, and overall experience at Hide Yamamoto: exquisite. While prices are steep, I’d recommend Hide Yamamoto restaurant at Marina Bay Sands if you like teppanyaki.

Restaurants and Dining in Singapore

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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 don’t want to splurge, go for the bentos – they are slightly more affordable, prices range from $32 to $38.

22 Cross Street #01-50/53 China Square Central South Bridge Court Tel: +65 6536 7746 Nearest Station: Raffles Place

Ippudo

ry must t

Ippudo’s ramen empire is showing no signs of slowing down as it opens more and more outlets across the globe, including New York City, Seoul, Shanghai and Sydney. Ippudo’s outpost at Westgate – its third outlet in Singapore – further cements Westgate as the dining destination in the West.

Start your meal with the Miso Dare Gyoza (S$8) and the legendary Steamed Pork Buns. Ippudo serves classic 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

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

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

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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 Nearest Station: Orchard

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

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 Nearest Station: Tanjong Pagar

The showpiece of the luxurious Four Seasons Singapore, Jiang-Nan Chun presents well-executed Cantonese fare – using traditional cooking techniques, with a slightly modern twist - in a refined setting. On weekdays, the restaurant has two five-course set lunch menus (S$48/ pax) which are perfect for a business luncheon. On weekends, indulge in JiangNan Chun’s 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 Nearest Station: Orchard

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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 restaurant’s 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 restaurant’s 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 Nearest Station: City Hall

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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, I’d 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, Beijing’s 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

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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 Nearest Station: City Hall

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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 Nearest Station: Orchard

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.

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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 Nearest Station: Raffles Place

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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

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

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 Nearest Station: City Hall

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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 Nearest Station: Tanjong Pagar

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.

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2 Dickson Road Ground Level Wanderlust Hotel Tel: +65 6298 1188 Nearest Station: Bugis

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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 Mon–Sun: 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, Werner’s Oven is still serving up hearty portions of rustic, traditional, homecooked German dishes.

Ambience at Werner’s Oven fits with the homely cottage vibe. Decor is true and true German, with the German flag hung above the arch doorway, tonguein-cheek wall paintings, comfortable and rustic looking furniture, and warm lighting. Werner’s Oven feels like you’ve stepped into a countryside home, rather than a restaurant.

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

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DB Bistro Moderne With all the michelin star restaurants opening in Singapore, it is so exciting to be living here right now. Daniel Boulud’s name is synonymous with fine dining in New York, and his signature Manhattan restaurant, DB Bistro Moderne is probably one of the ‘slightly more affordable’ options among the Marina Bay Sands celebrity chef restaurants.

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

ry must t

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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 won’t do you any harm for afternoon lunch isn’t 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 L’Ateliers around the world, L’Atelier de Joel Robuchon at Resorts World Sentosa has contrasting and sexy red and black interiors, and you can choose to dine in either the casual counter-dining side, or the more formal table side.

8 Sentosa Gateway Level 1 Hotel Michael Resorts World Sentosa Tel: +65 6577 7888

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Otto Ristorante Helmed by Chef Michele Pavanello and housed at the corner of the Red Dot Traffic Building sits OTTO Ristorante.

This classy, unpretentious establishment serves amazing Italian fare with a new-age influence. It’s a great place to have a business lunch, bond with the family over a good meal or even for a romantic night out.if you’re looking to try an Italian restaurant that’s authentic and classic with a modern twist, Otto Ristorante is a great place to head to (if you haven’t already). I assure you it most likely won’t be your only visit.

Pasta Brava Italian Pasta Brava Italian Restaurant at Craig Road has been around for a long time.

I’ve been told that they are worth a visit by many friends, but it took me until now to go there. I guess it’s better late than never, and I am really happy to tell you that it has joined the ranks as one of my favourite Italian restaurants in Singapore.

11 Craig Road 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

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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 rôti (roast chicken).

It is a casual dining place that serves affordable and decent French fare. The food is acceptable; and at these prices, there is little to fault.

201 Victoria Street Level 4 Bugis+, Singapore Tel: +65 6509 9411 Daily: 11.30am – 9.30pm

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M

Indo & y a al

Singapore’s multicultural culinary delights have a vast array of influences. China, India and western countries have all shaped Singaporean taste buds over the years, though the strongest influence is most likely Malay cuisine, owing to the city-state’s large Malay diaspora.

Jonker Nyonya Deli Singaporean soul food provider Jonker’s Nyonya Deli is a homely little eatery that specialises in nyonya, or Peranakan, cuisine which is not strictly Malay food, but a unique combination of Malay, Chinese and Indonesian culinary influences. The cosy deli, which opened in 2010, is situated in downtown Singapore within the grounds of Republic Plaza, one of the city’s tallest skyscrapers and tries to recreate the warm, inviting ambience of a home kitchen. Highly recommended dishes include the Penang asem laksa, rice noodles in a tamarind fish gravy and itik tim, a salted vegetable and duck soup served with rice.

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

Jonker’s 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 restaurant’s specialty nasi tumpeng ($15 per pax, order at least five days in advance)is a cone of white steamed rice served on a round woven bamboo tray called tampa. This tray is then decorated with an assortment of Indonesian dishes like ayam goreng (fried chicken), empal gepuk (sweet and spicy fried beef) and tempe orek (sweet and dry fried soybean cake). #01-16, 8 Shenton Way Tel: 6423 1552 Opening hours: Mon-Sat 11.30am-2.30pm, 6pm-10pm

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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 Singapore’s harbour and Sentosa Island. Popular dishes include ayam buah keluak, tender chicken braised in a spiced nut paste, and lamb shank rendang, whole lamb shank cooked in spicy coconut gravy.

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

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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 Ginger’s Peranakan Malay fare, the restaurant gets its moniker from an alternative name for galangal, a key ingredient in Malay cuisine. The luxuriously decorated restaurant evokes the ambience of colonial Singapore – warm tones, plush upholstery, dark wood tables and chairs and ornately carved wooden panelling are complemented by bright artworks.

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

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 Padang’s earthy and mellow flavours. ‘Buy-1-enjoy-1’ buffets are available at the Far East and Orchard Central outlets (adult $30++; child ages 2-12 $15 ++).

Garuda Padang Cuisine | VivoCity #B228, 1 Harbourfront Walk, plus two more locations Tel: 6376 9595 Opening hours: Daily 11.30am-10pm

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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 Singapore’s unique and multicultural cuisine, bringing together traditional flavours from Malaysia, China and India in a contemporary, marketplace-style setting. Malay dishes on offer include stingray in banana leaf, otak otak (a spicy fish cake) and popiah – a spring roll of braised turnip, prawn, egg and peanuts. The brave may want to try local favourite durian ice cream – the durian fruit, though sweet-tasting, does emit a rather pungent odour. Straits Kitchen also offers a buffet menu – perfect for sampling a range of Malay dishes.

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

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Rumah Rasa

The Moluccas Room

The packed lunchtime at Rumah Rasa should be proof enough that former Raffles Hotel and St Regis chef Sharifah Zaharah’s hearty Indonesian and Malay dishes are a hit. But of course, from the paru goreng (fried beef lungs, $8) to tahu telor Surabaya (fried egg and beancurd tower in sweet sauce, $8) and curry fish head ($28) – the good, varied menu lets everyone pick their own favourite.

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 Tivey’s gourmet menu combines the province’s flavourful heritage with contemporary French techniques. The confit sakura ayam tuturaga ($27) – a citrus-y confit chicken curry, laced with hints of nutmeg and mace – is a sure win; right next to the Angus steak rendang ($32) – beef tenderloin coated in a robust curry sauce. Cleanse your palette after with their unique sri kaya crème brûlée ($12) that cradles a creamy, pandan-infused coconut custard centre, topped with homemade gula melaka ice cream.

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 décor, offers a signature cumi Bali (from $28): a tender, flame-grilled squid with black sweet sauce. The ikan bakar (from $28) is also wonderfully unique as it is flavourful: prepared by spreading otah paste on top of a peculiar ‘chicken fish’ and steamed (prices vary according to how big your fish is). Don’t worry about it being too fishy, the kaffir lime leaf is most pronounced among the 18 different spices used in the paste, creating the sprightliest aroma of herb and spice.

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

Violet Oon, Singapore’s first celebrity chef and the city-state’s Food Ambassador, is widely considered as the leading authority on nyonya cuisine and has three cookbooks under her belt to boot. The accomplished chef runs Violet Oon’s Kitchen together with her son and daughter, and offers a varied fusion menu featuring not only nyonya cuisine, but also Singapore’s other main culinary influences – China, India and Britain. The homely, bistro-style eatery is stylishly decked in black and white, and has a cosy and intimate ambience.

Nyonya favourites include the fish tempra, a flavoursome fillet of baby sea bass with a chilli and lime based sauce.

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

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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!

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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. It’s with good reason; each visit I make back sees yet another looming addition to the Singapore skyline – a new shopping mall, a shiny

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

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This led me to wonder, what is it that is keeping our café culture alive?

Cafés are the antithesis to the fast-paced life we lead in SingaporeSipping coffee and enjoying brunch at a café is a rather relaxing experience, which is in direct contrast to the long hours that Singaporeans spend in the office. Cafés seem to understand this and have been creating cozy and inviting environments for customers to either relax on their own with a book, or to enjoy casual conversations with friends.

Due to a lack of recreational activities available in Singapore, cafés have become an alternative pastime to shopping.Being one of the smallest countries in the world coupled with a lack of natural resources, Singaporeans often moan

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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, caféhopping has also become a competition of who’s cooler and who’s more in-the-know As newer cafés in Singapore move in the direction of being exclusive, secret and indie (e.g. Chye Seng Huat Hardware), it has become a way for people to align themselves with a certain image or status. It is now a tool to generate envy from others. Everyone seems to have suddenly become a food blogger, and is actively reviewing and recommending new joints every weekend.

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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!

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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.

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

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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.

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

If I knew that its food was of such a good standard, I would have made my way down much earlier.

The environment is simple and rather quiet on the weekends, a perfect place for a quiet meal if you are trying to avoid all the popular weekend brunch joints.

Look & Feel The design of the interior is very straightforward and nothing too fancy. It’s a pity that the Telok Ayer area is rather quiet on the weekends since the working crowd will never set foot into this area on their off days. In fact, there are numerous good

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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 we’d always look forward to. During the quieter afternoon hours, you might also find it conducive for working on the laptop or reading, though they are still in the midst of setting up the wifi. Remember, do not leave this cafe without trying the Cordon Bleu!

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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 it’s a small space, the layout is

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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.

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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).

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

With a really cool lift that brings you to its door, you would be greeted by a really cosy interior It’s really homely with all the sweet setup – bicycle, flowers and boards of patrons’ smiley pictures.

In a nutshell I really liked D’ Good Cafe because it has so much room and it’s suitable for any occasions! I could laze away on the sofa, chill on the swing over a cuppa, dine romantically with my special one, or have a serious date with my books. There is enough on the menu to choose from and the ice-blended coffee would be on my wishlist till the next time!

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Directory

Aburiya japanese bbq Akari japanese dining bar Aoki restaurant Akashi restaurant Akanoya robatayaki Ayam penyet ria

k

d

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 D’good 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 L’atelier 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

t

Malay 31 Makansutra glutton bay 61 Maxwell food centre 65 Moi lum restaurant 87

Oyster omelette Otto ristorante

r

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 book’s 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!