Sushi Sato
A sushi destination offering authentic Edomae-style sushi in Singapore. Carefully selected seafood is crafted with delicate artisan techniques, with each piece showcasing precise attention to rice temperature, vinegar balance, and harmony with the topping. A refined Japanese dining experience in elegant surroundings.
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Japanese
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Torno Subito
A nod to the heyday of Italian cinema, the interior takes you back to the Adriatic Riviera circa 1960s. The red-yellow-blue colour scheme runs from walls to tableware. Celebrity chef Massimo Bottura's concept involves whimsically and creatively harnessing Italian produce in playful, masterful presentations.
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Min Jiang at Dempsey
Amidst lush greenery, the colonial structure houses an airy dining room in yellow, gold, and green tones, featuring floor-to-ceiling windows and rattan furniture. The menu blends Cantonese and Sichuanese cuisine with finesse and subtlety. Must-try items include turbot Peking duck and other refined classics.
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Shang Palace
In a graceful dining room reminiscent of a Chinese garden, Shang Palace offers an extensive menu dominated by old-time Cantonese classics rarely found elsewhere — like grilled chicken liver and pork fat kebabs, or deep-fried pork fat medallions stuffed with crabmeat. A standout Cantonese destination.
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Come Daily Fried Hokkien Prawn Mee
The signature Hokkien prawn mee features yellow egg noodles, rice vermicelli, and squid, topped with fried crispy lard that adds an extra layer of texture and flavour. A popular hawker spot offering this Singapore noodle classic with bold wok hei and rich, satisfying depth.
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Mustard Seed
To experience the head chef's unique take on Singaporean-Japanese fusion, book online months ahead. Punctuality is essential — service begins precisely at 7:30pm once all guests are seated. The 8- to 9-course omakase menu changes every two months, offering a creative, refined dining experience.
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Springleaf Prata Place (Spring Leaf Garden)
The birthplace of Singapore's popular prata chain serves over 20 different variations with sweet or savoury fillings. Even the basic egg prata showcases a crisp crust and fluffy centre — perfect for pairing with any curry at any meal. A versatile Singapore staple.
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Nasi Lemak Ayam Taliwang
Traditional coconut milk rice paired with Indonesian spicy chicken and sambal sauce. The fragrant coconut-infused rice harmonises beautifully with fiery chicken and aromatic sambal. A delicious window into Indonesian cuisine, served Singapore-hawker style.
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Eminent Frog Porridge & Seafood (Lor 19)
Frog is certainly big on the menu — beyond the famous frog porridge, try frog fried with ginger and scallion or tossed in Kung Pao sauce. A favourite among locals for late-night supper, this place is always packed, so be prepared to wait for an authentic taste of this hawker classic.
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Da Shi Jia Big Prawn Mee
Diners are spoiled for choice here. Pick between prawn noodle soup or fried prawn bee hoon. Specify the size of these wild-caught marine crustaceans — regular to XXL. Then choose your noodles — yellow, kway teow, bee hoon, or any combination. A local destination for serious prawn lovers.
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True Blue Cuisine
Less a restaurant and more a warm embrace from a beloved family. Here, nostalgia meets reverence for Peranakan food, history, and customs — featuring classic dishes prepared the authentic way. The hardest part is choosing what to order, making this an essential window into a uniquely Singaporean culture.
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Boon Tong Kee (Balestier Road)
The original 1983 outlet of this enduringly popular Hainanese chicken rice chain, easy to spot thanks to its colourful neon sign. While the group has expanded over the years, this remains the flagship. The signature boiled chicken — succulent and tender — continues to be the highlight.
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Tai Wah Pork Noodle
One of Singapore's most famous bak chor mee (minced pork noodle) stalls. Cooked-to-order with carefully layered flavours and textures in every bite, featuring crispy dried plaice, fluffy cracklings, and tender pork liver — all meticulously prepared. Expect to queue at any time of day.
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Whole Earth
Self-described as 'vegetarian cuisine for non-vegetarians', this longstanding Thai-Peranakan restaurant masterfully transforms soy products and tofu into meat-like textures and flavours. The tangy, crispy mango tamarind tofu roll, jazzed up with Penang rendang, herbs and spices, is a standout signature.
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Hong Heng Fried Sotong Prawn Mee
Cooked-to-order, the noodles stir-fried with sliced fish, squid, and prawn — served with homemade chilli sauce — are the favourite here. Humble yet expertly executed, this dish has earned a loyal local following over many years for its honest, satisfying flavours.
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Heng Kee
Founded in the 1970s and now run by the second-generation owner, this stall's hallmarks are a mild, well-balanced curry broth, custom-made tofu puffs and fish cakes, and generous helpings of velvety chicken. A long-cherished destination for Singapore-style curry noodles.
Marina / City HallSingaporeanFamilyFriends / GroupSolo Dining
Koh Brother Pig’s Organ Soup
Dating back to 1955, this stall is an authority on pig's organ soup. The broth is clear, clean-tasting, robust yet entirely free of gamey notes. Beyond the soup, try the chewy large intestines stuffed with sticky glutinous rice and chestnuts. Often sells out by 3pm, so visit early.
Tiong BahruSingaporeanFamilyFriends / GroupSolo Dining
Un-Yang-Kor-Dai
Despite a name meaning 'anything goes', this restaurant focuses precisely on Isan cuisine from Northeast Thailand, famous for its blazing heat. The signature PenLaos chicken is marinated for three days with white peppercorns and coriander before grilling, yielding a deeply flavoured signature dish.
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