Food Guides

Singapore’s hawker scene isn’t just about chicken rice or laksa. Western food stalls have carved out a loyal following with their juicy chops, generous portions, and old-school sides like crinkle-...

Singapore’s hawker scene is no stranger to heated debates—chicken rice, laksa, and lor mee all inspire loyal followings. But ask any fan what defines a great bowl of lor mee, and the answer usuall...

Claypot rice in Singapore isn’t just food—it’s fire-kissed comfort served with a satisfying crunch. With its signature guo ba (crispy bottom), tender meats, and rich aroma, this dish rewards tho...

Nasi Padang isn’t just a meal—it’s a spread of flavors, textures, and family recipes passed through generations. With influences from Minangkabau cuisine in West Sumatra, it’s made for diners ...

Satay is more than grilled meat on a stick. It’s technique, tradition, and taste bundled together in smoky, sizzling skewers. In Singapore, satay stalls are everywhere—but only a few consistently ...

Beachfront dining adds a layer of magic to a meal—waves lapping in the background, sea breeze in the air, and sunset views to complement your plate. Singapore offers a surprising variety of seaside ...

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&#821...

Ask ten locals where to get the best carrot cake in Singapore, and you’ll get ten answers, each with fierce loyalty. This fried dish—made from radish (not carrots), preserved radish (chai poh), eg...

Is Joo Chiat Nyonya Laksa just another bowl of noodles? Not quite. This signature dish speaks volumes about Singapore’s layered identity. Tucked within the vibrant Joo Chiat and Katong districts...

Singapore’s dining scene is no stranger to regional Chinese cuisines, but Putian—or Heng Hwa—food stands out with its light, honest flavors and emphasis on ingredient purity. Originating from th...