As one of Asia’s most dynamic cities, Singapore offers plenty of reasons to visit, including a calendar packed with international events and blockbuster concerts. But for many, Singapore’s top attraction is its rich and diverse culinary tradition. Whether in bustling hawker centres serving local classics like Hainanese chicken rice or in sleek pan-Asian restaurants that reimagine local classics, every meal here is an experience that stirs the senses.
Credit: tang90246/Getty Images
1. Tiong Bahru Market
Nestled on the corner of Seng Poh Road in Singapore’s charming Tiong Bahru district, this popular hawker centre (open-air food court) features more than 200 food stalls serving delicious, affordable choices. The variety is mind-boggling – from Tiong Bahru’s Hainanese boneless chicken rice to the comforting flavours of Loo’s Hainanese Curry Rice, and from a plate of char kway teow (wok-fried flat noodles) to silky, savoury chwee kueh (steamed rice cakes with salted radish and sambal chilli). Go there hungry.
30 Seng Poh Road
2. New Bahru
Pulsing with energy, New Bahru is Singapore’s hippest creative enclave. Its carefully curated eateries, helmed by some of the city’s top chefs, also make it a top destination for anyone seeking inventive flavours.
Start at The Coconut Club River Valley, a Michelin Bib Gourmand restaurant which elevates regional speciality nasi lemak to a new level, delivering perfectly fried chicken, fragrant coconut rice and house-made sambal.
Another must-visit is the recently revamped Artichoke Pizza Parlor, where MasterChef judge Bjorn Shen riffs on regional tastes with bold creations like the Dirty Duck: Bali-spiced duck and sambal matah.
3. Le Pristine Singapore
Dutch culinary superstar Sergio Herman brings his signature swagger to Singapore with Le Pristine at the Grand Hyatt Singapore. A breathtakingly vibrant dining room – complete with an eye-popping art collection and a killer playlist – sets the tone for an unforgettable meal. Known for his seafood-forward plates, Herman infuses local flavour into signature dishes such as the punchy chilli crab pizzette and the silky-smooth seafood orecchiette, the latter a must-order at all his restaurants.
4. Po
Po , the main restaurant at chic boutique property The Warehouse Hotel in Singapore, is a longstanding fixture of local dining, beloved for its DIY popiah (fresh spring rolls) that nod playfully to Singapore’s communal dining tradition. Now, it’s rediscovering its roots with a refreshed menu that pays homage to the country’s Nanyang heritage – the vibrant melting pot of Chinese, Malay and Indian influences that have shaped Singapore’s culinary identity.
Expect artful reimaginings of Peranakan, Eurasian and Indian dishes, such as the 1930s-era boneless samsui chicken, served with spring onion and crispy ginger, or ikan kerabu, yellowtail fish cured with calamansi (small citrus fruit) for a bright, zesty bite.
5. Choon Hoy Parlor
A love letter to Singapore’s zichar culture of casual family-style eateries, Choon Hoy Parlor redefines what “Singapore soul food” can look like. Named after chef Dylan Ong’s mother, who once ran a hawker stall, the restaurant serves homestyle fare reimagined with a modern sensibility. Its Oriental Charcuterie Board features waxed duck and pork lap cheong or, while the smoked dong po rou elevates comfort food with fine dining finesse. For a more traditional zichar experience, try popular eateries Kok Sen or Keng Eng Kee Seafood, both frequented by in-the-know Singaporeans.
6. Restaurant Born
At the one-Michelin-starred Restaurant Born , chef Zor Tan presents his life story through a menu that fuses the finesse of French gastronomy with the soulful depth of Chinese flavours. He grew up in Malaysia and travelled across the region, so his culinary language is shaped by his Hokkien roots, mixed with Cantonese, Sichuanese and Taiwanese influences. He enhances this rich palette with a training in French fine dining as well as experience helming chef André Chiang’s Restaurant Raw in Taipei and Sichuan Moon in Macao. A new menu is expected to be unveiled this year.
7. Rempapa
Chef Damian D’Silva is affectionately known as “the grandfather of heritage cuisine”, a title earned through his decades-long mission to preserve and honour Singapore’s diverse culinary roots. His popular restaurant Rempapa – celebrated for its multicultural menu spanning Chinese, Peranakan, Eurasian, Indian and Malay flavours – serves beloved dishes including buah keluak (candlenut) fried rice and beef rendang.
Last November, Rempapa relocated to Singapore’s National Gallery, which also welcomed his other venture, Gilmore & Damian D’Silva. Here, he reinterprets heirloom Eurasian recipes dating back more than two centuries alongside homestyle Chinese dishes inspired by his grandfather Gilmore’s cooking. Expect a refined yet nostalgic dining experience that presents the story of Singapore’s richly layered food heritage.