From cheap eats at the hawker stands to top-level tasting menus and everything in between, Singapore has carved out its place as an international dining destination. You’d barely scratch the surface of the scene even with a month, so for a long weekend it’s hard to pick wrong. Don’t miss a hawker centre, collections of street food vendors dotted throughout the city.
Everybody has their favourite, but Tiong Bahru Market
(30 Seng Poh Road), with excellent noodles from Min Nan Pork Ribs Prawn Noodle (stall 02-31), and Maxwell Centre (1 Kadayanallur Street), where Tian Tian Hainanese Chicken Rice (stall 01-10/11) that Anthony Bourdain raved about is located, are solid choices for vendors and their central locations.
A short walk from Maxwell Centre is The Coconut Club
(6 Ann Siang Hill), which slings levelled-up nasilemak
, the iconic Malay coconut-pandan rice dish. Singapore has always been a melting pot and its top-level restaurants reflect that: Odette
(1 St Andrew’s Road) for fine French, Burnt Ends
(20 Teck Lim Road) for gourmet barbecue and Nouri
(72 Amoy Street) for what Chef Ivan Brehm calls ‘crossroads cooking’. But a growing amount of chefs are also focused on exploring the city-state’s culinary heritage and creating a modern Singaporean cuisine. Take, for example, Damian D’Silva at Folklore (Hotel Destination, 700 Beach Road), Malcom Lee at Candlenut
(47A Dempsey Road) and Violet Oon
, who has built a small empire with her quintet of Peranakan and Singaporean restaurants (including one at the airport).