You can’t order a bad dish from chef Malcolm Lee, but save yourself from decision fatigue and ask for the 20-course (shared) tasting menu. Perhaps this is best exemplified by Candlenut, the world’s first Michelin-starred Peranakan restaurant.
Like the city itself, Singapore’s fine-dining scene is wonderfully multicultural. They usually close at around midday and there are often long waits, so plan accordingly. The Michelin-recommended stall is rightfully popular for its wok-fried noodles, about which the late Anthony Bourdain once asked: “How can anything this ugly be this good?”ĭrawing on Singapore’s Indian influence, Mr & Mrs Moghan’s Super Crispy Roti Prata whips up crispy, fluffy versions of the Indian flatbread with well-seasoned fish curry or dalcha (lentil stew). The family-run stall opened in 1987 and has garnered a Michelin Bib Gourmand award for its perfectly poached chicken, fragrant rice and richly flavoured secret sauce.Įven before it opens each day, there are queues around the block at Hill Street Char Kway Teow. Expect everything from charcoal-grilled satay and hokkien mee to biryani and barbecued seafood.Ĭhicken rice is practically Singapore’s national dish and Tian Tian Chicken Rice, at Maxwell Food Centre, has it down to an art. Set in a Victorian-era structure in Singapore’s financial heart, this national monument houses a smorgasbord of edible delights. Hawker centres are woven into the fabric of Singapore, and there’s no finer example than Lau Pa Sat.
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