Prepare for a culinary adventure!
Singapore’s multi-ethnic culture and heritage are serving up an increasingly vibrant food scene. From its hawkers’ stalls to fine dining restaurants it’s a true foodies delight!
Singapore’s cuisine is as diverse as the destination. As a living seaport, Singapore has been enriched with flavours from the native Malays and the Chinese. As well as Indonesian, Indian, Peranakan and Western traditions, particularly English and Portuguese-influenced Eurasian, known as Kristang.
With this dynamic cultural infusion, Singapore has emerged as a global food destination, beyond the art in the kitchen. For the best food immersions, full of colour, culture, and flavour, you can’t miss these hubs in what many consider to be Asia’s culinary capital.
Ya Kun Kaya Toast – for a Singaporean breakfast
The quintessential Singaporean breakfast at Ya Kun Kaya Toast will get your day started. As all the locals do, in the heart of Chinatown. Kaya toast is charred on a charcoal fire and combined with coconut jam and a slab of butter. You can also dip your kaya toast in soft-boiled eggs if you really want to kick it like a local. And don’t forget a nice strong local coffee.
Tippling Club – for an avant-garde experience
This is undisputedly one of Singapore’s most celebrated dining experiences.Renowned for its avant-garde cuisine and ranked this year as number 27 of Asia’s top 50 restaurants. It’s also 31 out of the world’s best 50 bars, and is surprisingly affordable. www.tipplingclub.com
Ujong – for a casual “Raffles” experience
For all-day casual dining with a Singaporean edge, you must experience the divine Raffles Hotel. It has the ultimate slow-cooked bak kwa pork ribs and kaya sticky buns. www.raffles.com/singapore/
Tiong Bahru Markets – for hipster local delights
If you’re in Tiong Bahru – one of Singapore’s coolest neighbourhoods – check out the local food creations. This includes Chwee kueh (steamed rice cakes topped with diced preserved radish and chilli), Jian Bo Chee Kueh, fishball noodles from Hui Ji Fishball Noodles and Yong Tau Foo, and pau (steamed buns with a filling, typically barbecued pork) from Tiong Bahru Pau. tiongbahru.market
Satay by the Bay – for hawker creations among nature
Grilled meats are the big drawcard at Satay by the Bay, a Malay creation featured at several pushcarts in a little open-air section of the food centre within the plant kingdom, Gardens by the Bay and a stone’s throw from Marina Bay. sataybythebay.com.sg
Maxwell Road Food Centre – for an iconic hawker experience
Conveniently situated near the busy Central Business District (CBD), Maxwell Food Centre is one of Singapore’s most famous local dining enclaves. The biggest drawcard here (which also unfortunately at times means a long line) is Tian Tian Chicken Rice. This outlet won over celebrity chef Anthony Bourdain and specialises in the iconic Singaporean chicken served with a side of fragrant rice, chilli sauce, dark soy sauce, and a bowl of warming soup. http://www.etour-singapore.com/maxwell-road-food-centre.html
But don’t forget, when in Singapore you MUST get messy with chilli crab. While the crab is of course, amazing, the sauce is the hero. You will have it up to your elbows and be licking your fingers clean with satisfaction. Singapore chilli crab is available everywhere in Singapore nowadays. It’s amazing to think this dish had its origins from a pushcart. Run by a couple in 1956 who perfected the flavours, they sold their chilli crabs along the Kallang River. It became so popular, they opened their own restaurant, Palm Beach. Another chef altered the dish and this is the most common version served throughout Singapore.
What would you like to try during a stopover or visit to Singapore?
With thanks to Michelle Grima from Australia PR