From a neighbourhood dinner to a table worth reserving, discover places to eat across Singapore.
Typical spend per person, in Singapore dollars.
Odette for an anniversary, Claudine for a long lunch, Candlenut for three generations, Kotuwa for a group, Artichoke when nobody wants courses. Read Labyrinth’s dietary rules first.
Candlenut for visitors or a Peranakan-minded family, Claudine for an anniversary, Dempsey Cookhouse for a mixed group. Book the table first; the rest of the hill is optional.
Granola people go to Dearborn, spice people go to Kotuwa and the friend who wants a slice and a beer goes to Artichoke. An old school on Kim Yam Road, best done one subject at a time.
Teochew bak kut teh with a 1969 pushcart start, a kitchen built on coconut, a grandmother's Peranakan recipes with a star and a tasting menu of dishes fading from memory. One city, four registers.
Swee Guan in Geylang for charcoal smoke, Whampoa or Simon Road for the wet camp, Hokkien Man for an ex-Les Amis chef's take. Seven plates, and a lime for each.
No carrot, no cake: steamed radish fried hard with egg and chye poh. Start with the two 2026 Bib Gourmands, Chey Sua for white and Fu Ming for both, then pick a side.
Heap Seng Leong for butter kopi and a room time forgot, Ah Seng for charcoal toast, Chin Mee Chin for cake after. Six proper breakfasts, only one of them a chain.
Durian chendol at Yat Ka Yan when the 2pm sun is winning; stone-ground almond paste at 115 Tang Shui once it sets. Seven dessert stalls, cold to warm. Check rest days first.
Crispy camp: Mohgan's in Joo Chiat, before its early-afternoon close. Soft camp: coin prata at Sin Ming. Seven counters, one test, and it's the plain prata.
Satay by the Bay closed on 30 September. For pork satay with pineapple in the sauce, go to Pang's in Chinatown Complex; for skewers by the sea, Haron at East Coast Lagoon.
Tiong Bahru for breakfast, Maxwell for a first-timer, Lau Pa Sat in the evening, Tekka when you are properly hungry. Stalls keep their own rest days, so have a back-up dish.
Meals worth putting in the calendar, from Peranakan cooking to French dining and Singapore-led tasting menus. Settle the occasion first; the right table follows from it.
The answer when nobody agrees on lunch. Everyone browses, everyone orders their own, everyone meets back at one table; keep a second choice in case your stall is shut.
Singapore food in three registers: a hawker meal, a heritage-led restaurant or a tasting menu. If you only do one, start at the hawker centre; the others are riffing on it.
Dempsey is best done as one booked meal with time either side. Peranakan, French or an open kitchen, chosen for the company; don't rush the wander around it.
New Bahru works best if you decide what you're eating before you arrive: breakfast, Sri Lankan cooking or pizza. Book the table, then wander afterwards.
The small plan suits Tiong Bahru best: lunch at the market or a bakery stop, then a slow wander. Check which bakery branch you mean before you set off.
