Singapore is known for its food culture and heritage, but it can be a difficult job to find the best eateries here. So, a little and helpful list can’t go wrong.
The independent country of Singapore has always been a hub for the foodies. The nightlife of Singapore shows an extravagant style and the celebration of different cuisines which has become an integral part of the country. Food has always been a very important part of the country’s culture and heritage. The ancestors when settled down in this country brought with them a diverse palette of cuisine which is enjoyed still with a full heart. The Singapore Food Festival was launched to celebrate his food-loving heritage and culture and to share this love for food with the rest of the world. From all-time favorite old restaurants to the heritage of hawkers, from local food stalls to new restaurants undertaking a new route in the culinary world, Singapore has got it all. But to find out the best eateries in this country can be a hassle. To help out the foodies and travelers when it comes to the food culture of Singapore, here is a list of the top 15 eateries in Singapore.There are some of the must-try restaurants and eateries in Singapore:
- Lolla
This is a casual restaurant on Ann Siang Road that offers seasonal Mediterranean-inspired small plates. The impeccably talented and Asia’s Best Female Chef 2023, JohanneSiy serves up fresh, punchy, and bold dishes that come with a touch of Filipino, inspired by her hometown of Pangasinan. The vibrant colors and fresh taste are a view for sore eyes and taste buds. The most admired dish of this restaurant is charred carabinero prawns drenched in prawn head butter. To soak it all up without leaving a single drop, the dish is served with dense potato bread.
- Seroja
Owned by Chef Kevin Wong who has also bagged the Michelin Guide Young Chef Award in 2023 is a restaurant serving modern Southeast Asian cuisine incorporating Malaysian culinary traditions. Creating a multi-course Nusantara Menu with gracefully weaved humble ingredients such as familiar herbs and spices has proven to be the right path to take by the chef. The using of seasonal ingredients and sustainably sourced seafood has earned the restaurant a Michelin Green Star, the first one in Singapore. Opting for the drink pairing is a good idea as the drinks feature locally sourced ingredients that go very well with each course.
- Naeum
This One-Michelin modern Korean restaurant by Chef Louise Han consists of episodic menus that are based on his journey from South Korea to Abu Dhabi and Singapore. This comfy 28-seater restaurant brings on the warmth of home while the open kitchen satisfies the curious eyes. The classic and signature menus are currently being repeated for the seventh time, featuring the produce of Jeju Island and seasonal blossoms. A golden threadfin stew with Yellow Canola blossoms, topped with sweet tangerines, carrots, and basil steals the show for sure. Getting a seat at the front row can be an enticing experience as the vibrant colorful ingredients keep the customer salivating for more.
- Burnt Ends
This restaurant holds the position of Award-winning Australian barbecue where everything is coaxed over open fire. The special ovens in which the meat is cooked are specially made by the owner and Chef Dave Pynt. The ovens are four-tonne brick kilns that heat up to 700 degrees Celsius. The divinity of the slab of meat coaxed over flames is topped with bone marrow, and burnt onion. On every table smoked quail eggs with caviar can be found but the most amazing dish this restaurant serves is their legendary signature burger which will leave customers begging for more.
- Fiz
In a luxurious, peaceful, and intimate setting, this contemporary Southeast Asian fine-dining restaurant is being run by Chef HafizzulHashim. While drawing inspiration from the night markets also known as pasarmalam, his late grandmother’s recipes, and hiding (a traditional Malay spread) this chef has been putting the flavors of Southeast Asian cuisine on a remarkable height with its episodic menus. The menu celebrates the long-forgotten indigenous ingredients and cooking techniques from the Malay Peninsula’s coastal regions. In the second phase of the menu, the restaurant offers a la carte menu items along with tasting menus that comprise an elaborate and extravagant 30 dishes.
Path
This contemporary Asian restaurant celebrating the flavors of East Asia along with French culinary grace is comforting and refined in its expressions. Dining in this restaurant can be a transformative experience in nature. The mega-talented Chef Marvas Ng’s latest eight-course expedition menu anchors creativity, mastery of flavor, and decadence. The seafood is mainly sourced from Indonesia and Malaysia, and the sauces and braised dishes are created to perfection. One of the most surprising dishes is the Japanese Tai which is a recreation of the unique flavor of rice and chicken but without the rice or the chicken. The large-sized portions and the inspiration from the order of traditional Chinese banquets are sure to make the customer leave full-fed.
- Hashida Singapore
This quiet and intimate Japanese kappo restaurant run by Chef Kenjiro ‘Hatch’ Hashida has been serving the best and finest sushi omakase experience anybody can avail in Singapore. The main space is 12-seater in nature, structured by Hiba wood countertops, exquisitely handcrafted tableware, walls and ceilings resembling the surface of the moon, and a warm and hospitable crew. The innovative food like monaka crackers with caviar and crab, a fresh and indulging spin on chawanmushi with blue cheese and abalone, along with thin slices of Fresh fatty tuna (churoto), bonito (katsuo) and grouper (kue) is to die for. The condiments prepared in this restaurant are not to be taken lightly as they are treated with the same respect as the seafood. The house-made wasabi paste is made with discarded wasabi peels blanched in soy sauce and then mixed with freshly grated wasabi.
- Fico
To get in the vibes of holidays, the best Italian restaurant to visit is Fico as it is a seaside restaurant at East Coast Park, run by ex-Braci chef MirkoFebbrile serving uncomplicated, simple flavors of Italy. The food is an assemblage of familiar Italian dishes like baked focaccina alongside San Marzano tomatoes or fresh buffalo mozzarella is a must-have. The small plates are filled with seasonal ingredients like Cardoncelli mushrooms or charred red peppers and Cantabrico anchovies. A touch of novelty is seen when adorable dessert carts are seen being pushed around. In dessert, the mentionable ones are the cannoli or burrata gelato.
- Mustard seed
This humble and intimate dining set at Serangoon Gardens specializes in omakase-style Singaporean dishes and is run by Chef Gan Ming Kiat who had spent time at Candlenut and Goto before opening this restaurant from his HDB flat in the year 2017. Ranking at the 81st position on Asia’s 100 best restaurant list this eatery has its menu rooted in Singaporean flavors and is inspired by Japanese culinary techniques. The dynamic and refreshing eight-course menu changes every two months, featuring remakes of national dishes like laksa and rojak. The popularity of this place has surpassed its tiny size and the waiting list at this one is a very long and different story.
- San Shu Gong Private Dining
This restaurant is one of the rare Chinese restaurants to serve both Teochew and Cantonese cuisine. From the looks of it, the restaurant may be assumed to be just another heritage Chinese restaurant but the devil lies in the details. The restaurant makes its own tofu, vinegar, and chili sauces and uses only ocean-caught seafood. Even though there is an entire catalog of star dishes, the most ordered and admired dishes of this restaurant are the marinated crabs with Shaoxing wine, wok-fried oyster omelet, and deep-fried sea cucumber. Another crowd favorite is the whole chicken stuffed with pig stomach which needs to be ordered 24 hours in advance.
- Restaurant Euphoria
This restaurant is dedicated to a term coined by Chef Jason Tan. Theterm is Gastro-Botanica which is used to describe his respect for botanical ingredients. In this restaurant, the most prevalent things to expect are creativity, and unexpected dishes with vegetables, herbs, spices, and flowers taking the spotlight. Chef Jason’s favorite vegetable, the onion is featured in different elegant dishes like onion doux des Cévennes, onion jamboree, and onion soup. Not only does the food represent beauty here, but the interiors with foliage-filled feature walls, onion motifs, and natural lights also explode with beauty.
- Cloudstreet
This restaurant holds a deeply personal exploration of self-identity spoken through a three-hour dining experience, rooted in Sri Lanka, the origin of Chef Rishi Naleendra. The restaurant is an expression of chef Rishi’s childhood memories of growing up in Colombo with his father in the kitchen to the times spent in hugely luxurious dining establishments in Australia. The takes the customer on a journey from grilled oysters floating in the pool of coconut milk to the underrated bread course that sees rye flour, tasting best when paired with 2008 Clause PreisingerParadigma to enhance the licorice notes of the bred.
- Labyrinth
This One-Michelin-starred restaurant has been revamping the humble and hearty Singaporean cuisine with the magical touch of Chef and owner LG Han. Chef Han after leaving his prestigious position in a bank turned his eyes toward bringing new Singaporean cuisines to the table while working with local partners like Ah Hua Kelong and Edible Garden. More than 80% of the ingredients sourced are from the local farmer’s market celebrating the flavor and taste Chef Han has grown up with.
- Rempapa
This multicultural restaurant by Masterchef Singapore judge Damian D’Silva might let the Peranakan dishes take the limelight but comforting Malay, Chinese, and Eurasian flavors are also found here. The restaurant offers all-day dining with brunch, dinner, and bar nibbles that featurecentury-old heritage recipes.
- Thevar
Finally, a contemporary Indian restaurant opened up in Singapore that can be called Singapore’sown. Thevar is a Two-Michelin-Starred restaurant run by Chef Mano who has been incorporating European techniques into surprisingly unusual dishes while highlighting the flavors of India. The menu includes a crispy pork sambal with betelnut leaf and Chettinad chicken roti, the classic Madras Kari Kuzhambu with Mysore spiced lamb of choice, Tajima wagyu beef, and Iberico pork. As the menu is based on seasonal produce, the customer is always in for a pleasant surprise with the changing menu.
