Lian Shan Shuang Lin Monastery
One of Singapore's oldest Buddhist monasteries, completed in 1907 with craftsmen and materials from China. A National Monument among Toa Payoh's HDB blocks; give it an unhurried hour.
- Where: Toa Payoh
- Price: Free
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One of Singapore's oldest Buddhist monasteries, completed in 1907 with craftsmen and materials from China. A National Monument among Toa Payoh's HDB blocks; give it an unhurried hour.
HDB’s 1979 terrazzo dragon, one of the few Khor Ean Ghee playgrounds still standing, sandpit included. Free and open-air: bring small children and a bucket in the late afternoon.
Hokkien mee from a former Les Amis sous-chef, with a prawn stock built like a lobster bisque. Go to the Toa Payoh original early: it runs lunch only, shuts on Wednesdays and can sell out.
Char siu from a chef who held a Michelin star, on Hong Kong jook sing noodles in a Toa Payoh industrial canteen. Bib Gourmand in 2026. Go early on a weekday, with cash.
Wet-style Hokkien mee fried by the same family since 1968, with the lard fried in the broth itself. Go early with a friend; it closes at 2pm and shuts Mondays and Tuesdays.
White carrot cake and nothing else, fried to order by two sisters who won't rush it. Bib Gourmand in 2026. A Toa Payoh breakfast, Wed–Sun only, worth setting the alarm for.
Siglap's nearest thing to an izakaya: more than 100 charcoal skewers, a whisky somen and a highball to cut the char. Go with friends who share, and book at weekends.
A halal-certified Siglap prata shop with more than 20 versions on the menu, from the eggs Benedict-style Plaster Blaster to a red bean tissue prata. Order one daft one for the table.
Siglap's café for a long sit: espresso flights, brunch that's solid rather than showy, and a back room under a glass skylight to claim with a book. Come before lunch for the kitchen.
A dog-friendly park with a Victorian fort under the grass, one excavated bastion on view and a tree whose bark changes colour. Half an hour well spent; the playground is shut until 12 November.
Spinach wanton mee with five wantons and an ikan bilis broth, from a stall in Chomp Chomp’s back corner. The weeknight bowl, not the pilgrimage; closed Wednesdays.
Starchy, crisp-edged orh luak from the stall that used to be Ang Mo Kio 409 Fried Carrot Cake, which is the clue to its other dish. Order both, late, and compare.
