Singaporeans love their cockles. Whether raw, marinated, or simply blanched and served with sauce, these briny bites are a staple across hawker stalls, tapas bars, and seafood restaurants. If you’re wondering where to get the best marinated cockles, this list highlights ten standouts—from modern Teochew tapas to Thai-style salads.
1. Kin Hoi
Location: 6 Holland Cl, #01-36 Block 6, Singapore 271006
Website: kinhoi.sg
Kin Hoi leads with precision and boldness. Their “Dual Delight Half Shelled Cockles” let you enjoy two sauces in one dish. One half features their Signature Spicy sauce, the other drenched in a traditional Teochew-style marinade. The cleaning process is meticulous, leaving behind nothing but plump, juicy meat without grit. The sauces strike a balance—sweet, spicy, umami, and tangy. Freshness is the standard, not a bonus.
What makes them special:
- Dual-sauce format
- Grit-free and expertly cleaned
- Thai and Teochew fusion approach
2. Two Chefs Eating House
Location: 116 Commonwealth Cres, #01-129, Singapore 140116
Facebook: TwoChefsEatingPlace
This zi char mainstay doesn’t dress up its cockles. Its “Drunken Cockles” are blanched, chilled, and soaked in light soy sauce, rice wine, and heaps of garlic. The marinade doesn’t overpower. Instead, it hugs each cockle with a garlicky punch and a mild alcoholic hum. The chilling firms up the texture, giving each bite structure and depth.
What makes them special:
- Straightforward, zi char-style
- Marinated with garlic and rice wine
- Punchy, bold flavors
3. Eastern House of Seafood
Location: 37 Jalan Peminpin, Mapex, #B1-02, Singapore 577177
Facebook: EasternHouseOfSeafood
Eastern House of Seafood keeps it classic. Their marinated cockles aren’t as loud as others, but the quality of seafood speaks volumes. The marinade is subdued, leaving the cockles to carry the dish. This appetizer serves as a quiet but confident introduction to their seafood menu.
What makes them special:
- Freshness takes the lead
- Subtle marinade
- Consistently praised by patrons
4. Shao Tapas 烧
Location: 44 Lor Mambong, Singapore 277697
Website: shaotapas.com
A modern offshoot of the traditional Shao, this tapas bar delivers Teochew flair with finesse. The marinated cockles are blanched then dressed in a signature marinade also used for their raw crab and prawn dishes. The consistency in technique gives the cockles a recognizable savory-sour profile with a light herbal touch.
What makes them special:
- Part of a successful marinated seafood trio
- Teochew foundation in a tapas setting
- Balanced seasoning
5. Daniu Teochew Seafood
Location: 61 Kampong Bahru Rd, Singapore 169368
Instagram: daniuteochewseafood
Authenticity drives Daniu’s version. Their “Marinated Raw Cockles” (生腌血蚶) aren’t half measures—they’re live, raw, and steeped in a pungent blend of vinegar, garlic, chili, ginger, and white wine. This dish channels Swatow’s old-school technique, delivering heat, acidity, and depth.
What makes them special:
- Full raw marination
- Intense and layered marinade
- Teochew heritage in every bite
6. PUTIEN
Location: Various outlets
Website: putien.com
PUTIEN treats “Drunken Cockles” like art. They’re cooked just enough to stay juicy and slightly bloody, then bathed in Chinese wine, garlic, and chili. Served chilled, the dish offers sweetness, heat, and a subtle alcoholic lift without overpowering. The result is structured and clean.
What makes them special:
- High-end presentation
- Cooked to maintain blood and flavor
- Balanced marinade with Chinese wine
7. Nana Original Thai Food
Location: Various outlets
Website: nana.thai.restaurant
The “Spicy Cockles Salad” (Yum Hoy Klang) at Nana hits hard and fast. Fresh cockles are tossed in fish sauce, lime juice, chili, shallots, and coriander—creating a spicy-sour-herbal blend that jolts the palate. This is not for mild eaters. It’s vibrant, aggressive, and addictive.
What makes them special:
- Classic Thai flavor balance
- Bright, spicy, and tangy
- Herb-forward with fresh acidity
8. WaWa Lala Bee Hoon
Location: Fortune Centre, 190 Middle Rd, #01-11/12, Singapore 188979
Facebook: wawalalabeehoon
Though known for lala bee hoon, this spot doesn’t skimp on cockle options. Their “Fresh Cockles Marinated in Wawa Special Sauce” are half-boiled and hand-shelled, making them easy to eat. Their special sauce leans savory-sweet, allowing the natural cockle flavor to push through. Previously, a sambal version was available for heat-seekers.
What makes them special:
- Manually half-shelled for convenience
- Homemade marinade
- Known for freshness
9. Eat Hum
Location: 663A Punggol Dr., Singapore 821663
Website: eathum.sg
Specialists in cockles and live seafood, Eat Hum lets you choose your spice level. Their marinated cockles don’t hide behind additives—no MSG or preservatives in sight. The result is clean, honest flavor with customizable heat. They’ve built a steady reputation, with loyal fans claiming it’s the best in town.
What makes them special:
- Heat levels tailored to taste
- No artificial ingredients
- Cockle-focused eatery
10. Rojak‧Popiah & Cockle
Location: Maxwell Food Centre, 1 Kadayanallur St, #01-56, Singapore 069184
Not all great cockles are marinated. This MICHELIN-listed stall serves theirs boiled and paired with chili dipping sauce. It’s raw in its simplicity—just cockles and sauce, served at a hawker table. For purists who want minimal interference, this spot delivers unfiltered cockle flavor.
What makes them special:
- MICHELIN-recognized hawker stall
- Simple and direct preparation
- Ideal for those who want the natural taste
Summary Table
| Eatery | Style | Key Features |
|---|---|---|
| Kin Hoi | Dual-sauce marinated | Thai & Teochew sauces, meticulous cleaning |
| Two Chefs Eating House | Drunken-style | Garlic-heavy, rice wine marinade |
| Eastern House of Seafood | Classic seafood starter | Subtle marinade, ingredient-led |
| Shao Tapas 烧 | Modern Teochew tapas | Proven sauce, consistency across seafood |
| Daniu Teochew Seafood | Raw marination | Full-bodied Swatow flavors |
| PUTIEN | Refined restaurant-style | Wine-marinated, slightly bloody cockles |
| Nana Original Thai Food | Thai salad style | Herbal, spicy, sour profile |
| WaWa Lala Bee Hoon | Casual eatery style | Half-shelled, house marinade, optional sambal |
| Eat Hum | Specialist outlet | No MSG, customizable spice |
| Rojak‧Popiah & Cockle | Hawker-style boiled cockles | Simple dip, MICHELIN-approved |
Each entry holds its place for different reasons—some deliver purity, others offer heat, and a few push boundaries with sauces and textures. Marinated cockles remain a standout in Singapore’s food landscape, constantly evolving across traditional and modern formats.
