Restaurants & Cafés

The best restaurants and cafés in Singapore, including restaurant reviews and editors' picks

New restaurants, cafés and bars to check out in October
Restaurants

New restaurants, cafés and bars to check out in October

There are new restaurants, cafés and bars opening up pretty much every day in Singapore and menus are constantly changing. This month, we've got crazy shakes and massive burgers from NYC, Marco Pierre White's first restaurant in the city that's quintessentially British and more. RECOMMENDED The 50 best restaurants in Singapore and the 50 best cafés in Singapore

Unique local snacks to try in Singapore
Restaurants

Unique local snacks to try in Singapore

When you get a nation that snacks, you get the most unique (and most delicious) selection of local snacks you can find. With flavours like kaya, curry and laksa, we reckon this is only the first wave of unique Singapore snacks we'll experience. Let's munch away.  RECOMMENDED: Old-school childhood snacks we love in Singapore and the best traditional bakeries and cake shops in Singapore

The best cake shops in Singapore
Restaurants

The best cake shops in Singapore

Birthday cakes. Wedding cakes. Cheesecake. Chocolate cake. Cake for one. We sift through the best bakeries to present you with the best cake shops on the island. Don't worry – the perfect cake is not a lie. But if you want to lie to yourself about the calories you're consuming, go right ahead. RECOMMENDED: The best traditional bakeries and cake shops in Singapore and the best cafés in Singapore for dessert   

The best burgers in Singapore
Restaurants

The best burgers in Singapore

Everyone loves a good burger every now and then. The way its juices trickle down the hand as you chomp down on a fluffy bun loaded with meat (we have vegan options too) and other decadent toppings – it's divine. Our quest for the best burger in Singapore is eternal. Here are some places we're really digging at the moment. RECOMMENDED The best communal dining restaurants for big groups and juice bars in Singapore

The best Korean BBQ restaurants in Singapore
Restaurants

The best Korean BBQ restaurants in Singapore

There are some things Singaporean will never tire off – hawker food, the communal steamboat and Korean BBQ. So what if the smoky smell lingers till the end of the work day? Here's the places to hit for some authentic Korean barbecue fare.  RECOMMENDED: The best Korean fried chicken wings in Singapore and the best hawker centres in Singapore

New restaurants and cafés in Singapore

Keisuke Beef Sukiyaki Don
Restaurants

Keisuke Beef Sukiyaki Don

Ramen King Keisuke Takeda is back with yet another Japanese concept, this time focusing on satisfying beef bowls. Squeeze into the small 14-seater space and watch as the chef simmers premium cuts of beef in sukiyaki sauce right in front of you. There are only two options on the menu, a value-for-money beef sukiyaki don ($13.90) made using US prime beef or the Kiwami wagyu sukiyaki don ($29.90) topped with incredibly marbled A4 Yonezawa beef, one of the top breeds of wagyu in the world. Each bowl comes with a small appetiser of goma tofu, onsen egg, miso soup and a free flow of housemade pickles – making this one of the most value-for-money set meals in the CBD, as long as you're willing to queue.

Black Tap Craft Burgers & Beer
Restaurants

Black Tap Craft Burgers & Beer

Black Tap opened its first burger joint in Soho, New York back in 2015. What started out as a small 15-seater  has now grown into a restaurant chain with over 11 restaurants around the world. Catapulted to fame by its CrazyShake, Black Tap's signature over-the-top milkshakes that come in flavours like Cotton Candy, a strawberry shake topped with a pink lollipop, rock candy, whipped cream and cotton candy, as well as the Bam Bam Fruity Pebbles shake that comes fully rimmed with fruity pebbles and Rice Krispies finished with a strawberry pop tart and laffy taffy rope. If all that sounds too sweet for you, balance things out with Black Tap's range of juicy burgers. Favourites include the All-American Burger and the Crispy Chicken Sandwich.

The English House
Restaurants

The English House

Helmed by legendary British chef-restaurateur Marco Pierre White, this much anticipated restaurant has finally opened its doors in Singapore. Opulent and colonial, the space is filled with antiques from 18th and 19th century England which White himself picked and hauled to Singapore. But don't let the setting distract you from the food. The English House will be serving modern British cuisine so expect classic English fare stuffed cabbage in fresh tomato sauce and generous sharing platters of Black Angus beef with braised spiced tendons and jus viande to turn up on your table with a slight spin. The place will also be opening up 18 rooms on the second level, making The English House the first inn and restaurant spot in Singapore.

Telok Ayer Arts Club
Restaurants

Telok Ayer Arts Club

Part art gallery, part restaurant, part bar and part after-work party space, Telok Ayer Arts Club makes for the most interesting addition to the CBD. Brought to you by the same people behind SPRMRKT, expect good vibes on the dance floor, French-Mediterranean cuisine from the kitchen, Asian-inspired drinks and a revolving series of art exhibitions at this space that refuses to be pigeonholed. Leading the kitchen is chef Bertram Leong, formerly a sous chef at SPRMRKT STPI, who whips up dishes like pork jowl with sweet chilli and natto liquor glaze ($15), locally bred spatchcock ($28) and baked chocolate pudding ($10). At the bar, Din Hassan, an industry veteran with over 20 years of experience shakes up Southeast Asian classic cocktails such as the Singapore Sling ($22) and Junglebird ($20) as well as tippled inspired by the artworks on display.  

Sushi Chiharu
Restaurants

Sushi Chiharu

You might have been to Tamaya Dining for its Japanese hotpot and skewers but hidden within it on the ground floor lies Sushi Chiharu. The 12-seater sushi counter specialises in Edomae sushi and its flagship outlet in Osaka has earned its Michelin Bib Gourmand stripes for three consecutive years. An 18-course omakase dinner sets you back $140, a fraction of the price of other fine-dining sushi-yas in the city. Some standouts include the shinko sushi, thin slivers of Japanese gizzard shard that are only in season for a limited period of time; nodoguro, fatty blackthroat seaperch caught off the coast of Japan and a crowd-pleasing murasaki uni and negitoro handroll wrapped in crisp seaweed. There's also a more affordable 10-piece nigiri sushi course priced at $90.

House of MU
Restaurants

House of MU

Combining comfort European food, sharing platters and Burmese teak furniture (that is also for sale), House of MU is helmed by head chef Tyrell Joon who used to cook at Les Amis and Iggy's. Like the decor and furnishing, the menu is kept simple and understated but that's just on paper.  You can get creative and pick from the flexible pasta and risotto menu where you charged according to your base, the meats and the sauce. Unsurprisingly, the truffle cream risotto with scallops ($32) is a crowd favourite, it is rich with flavour from the divine truffle sauce and scallops. Think of it as a polished take of the all-time comfort food. If you're coming in a big group, the MUnster platter ($78) makes for a great sharing dish with Josper-grilled meats, baby potatoes and assorted vegetables.  

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Latest restaurant reviews

Restaurant Ibid
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Restaurant Ibid

MasterChef Asia's first winner Woo Wai Leong's first restaurant is worth the wait

Time Out says
4 out of 5 stars
Panamericana
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Panamericana

A hot new restaurant with an unbeatable view

Time Out says
4 out of 5 stars
Book online
Mui Kee Congee
Restaurants

Mui Kee Congee

An old-school congee shop from the streets of Mongkok given an Orchard Road makeover

Time Out says
2 out of 5 stars
Blue Label Pizza and Wine
Restaurants Book online

Blue Label Pizza and Wine

A loud American-style pizza joint

Time Out says
3 out of 5 stars
Book online
See more restaurant reviews

Latest restaurant stories

The best cake shops in Singapore
Restaurants

The best cake shops in Singapore

Birthday cakes. Wedding cakes. Cheesecake. Chocolate cake. Cake for one. We sift through the best bakeries to present you with the best cake shops on the island. Don't worry – the perfect cake is not a lie. But if you want to lie to yourself about the calories you're consuming, go right ahead. RECOMMENDED: The best traditional bakeries and cake shops in Singapore and the best cafés in Singapore for dessert   

The best French restaurants in Singapore
Restaurants

The best French restaurants in Singapore

French dining is in its golden age in Singapore. French restaurants dominated the 2017 edition of the Michelin Guide and it was mainly French restaurants that again clinched us spots on last year Asia's 50 Best Restaurants list. While decorated fine-dining establishment may get most of the limelight, Singapore has also been steadily building up a broad portfolio that traverses price points and culinary regions. We survey the landscape to spotlight the best French establishments worthy of your money.

The best board game cafes in Singapore
Restaurants

The best board game cafes in Singapore

Take that casual cafe hangout with friends to another level with some board games. Don't knock it till you try it – it's the same thing only there's some gaming fun in the equation. Go retro and check out these board game cafes in town.  RECOMMENDED: The best communal dining restaurants for big groups and 50 best cafés in Singapore

The best cafés with free Wi-Fi to do work in
Restaurants

The best cafés with free Wi-Fi to do work in

Being cooped up in an office cubicle all day drives even the calmest among us crazy. Settle down with free Wi-Fi and a good cuppa to get your productivity game on at these cafés instead. GET VOCAL FOR YOUR LOCAL: Vote for the city's best café

The best restaurants and cafés in Katong
Restaurants

The best restaurants and cafés in Katong

There's no shortage of things to do in the eastern neighbourhood of Katong but eating definitely steals the limelight. The heritage district is rich in local Peranakan culture and also features incredibly varied cuisines, with Vietnamese and European communities making it their home. Then, there are the ultra-hip cafés that have sprouted up in recent years to check out too, here's our guide on how to eat your way through Katong.

Hawker spotlight

Hawker spotlight: Chop Chop Biryani and Meats
Restaurants

Hawker spotlight: Chop Chop Biryani and Meats

Nasi biryani served with a side of Cantonese roast pork belly might have purists throwing their arms up in despair – but isn’t that what Singaporean food is all about? Combining cuisines and crossing cultural boundaries to create something delicious. The idea came to Chop Chop Biryani & Meats’ owner Gino Goh by chance. He brought his signature siew yoke to a potluck one day while a friend made biryani. The combination was so good, it sparked a business idea in him. Goh is no stranger to the food scene in Singapore. He’s been a chef for 12 years before moving on to consult for The Refinery, Cafe Nido and Tyrwhitt Little Cafe. He set up Chop Chop in August last year at Amoy Street Food Centre – already a hotbed of young hawkerpreneurs – and sees it as a space to test out locally-inspired fusion dishes. “Growing up in Penang and in a Peranakan family, I’m very familiar with spices,” Goh shares. “All this while, I’ve been cooking more ang moh food, so I wanted to go back to my roots and do something local but with a twist.” Chop Chop does biryani sets with an unconventional choice of protein: siew yoke, soft bone pork masala, grilled sotong, char siew and salted egg chicken. Prices start at $5 for one meat, $6.50 for two and $8 for three and each set comes with a side of cabbage, egg, pineapple salsa, papadum and fluffy basmati rice studded with spices. While the siew yoke is a perennial fave, give some of the other options a go. The soft bone pork masala is a star – stewed fo

Hawker spotlight: Hong Seng Curry Rice
Restaurants

Hawker spotlight: Hong Seng Curry Rice

Hainanese curry rice is a messy affair. Deep-fried pieces of pork are snipped with a pair of scissors, stewed cabbage is strewn over the plate and thick curry is sloppily ladled over rice. It’s not a glamorous dish and being a hawker is definitely not a glitzy career, so it’s surprising to see a handsome 27-year-old calling the shots at Hong Seng Curry Rice. Three years ago, Alex Lim was fresh out of university and ready to take on the business world. Armed with a shiny new degree in banking and finance, he was looking to invest in his first big project – his family’s humble Hainanese curry rice stall at Redhill Food Centre. “When my sisters and I graduated,” recalls Lim, “my dad wanted to retire. I thought it’d be a huge waste because I grew up eating his curry rice and know that people love it as much as I do. I took it as a challenge to test out the F&B industry and learned the ropes from my dad and uncle for three months. Those months were hell. I got to the stall at 4am every day to fry eggs and we’d only be done with prep for all 23 dishes at 11am. At 2pm we’d do the second round of cooking for the dinner crowd because we open ‘til 11pm.” Those three months paid off. Not only does Hong Seng continue to see long queues, Lim has also expanded the business to include three other outlets at SMU, Chinatown and Yishun. His mother oversees the original outlet at Redhill, where a plate of rice with pork chops, cabbage and curry starts from $2.20, while popular add-ons includ

Hawker spotlight: Tew Chew Street Tew Chew Porridge
Restaurants

Hawker spotlight: Tew Chew Street Tew Chew Porridge

When you’re ill, chances are you gravitate towards a steaming bowl of Teochew porridge. Yes, the traditional dish can be bland and uninteresting – earning its reputation as food for the sick – but the secret to good Teochew porridge lies in the accompanying dishes. They have to be punchy enough to hold its own despite being dunked in water and rice and Tew Chew Street Tew Chew Porridge has mastered the art of striking this balance. Tan Huat Seng, 64, and Ng Tjip Moi, 57, have been hawking Teochew porridge at Chinatown Complex for more than 20 years. Tan is a second generation hawker who took over the stall from his father after completing his National Service. It was formerly at Teochew Street, hence the name, before it relocated to its current home. The husband and wife duo start prepping at 6am to serve the breakfast crowd at around nine – but come around 11am for a full range of what they have to offer. Signature dishes include steamed pork topped with onions and chincalok ($2), chai po omelette ($1.50) and braised pork trotters ($2.50). A Teochew meal is not be complete without steamed fish and Mr Tan sources for what’s fresh and in season from the market. He recommends the yellow croaker ($17), which is prized for its soft and sweet flesh, and serves it with an addictive chilli and garlic sauce as well as a tau cheo dip. “During my father’s time, we used to serve even more dishes. Crabs and lobsters were so cheap, you could get one the size of your face for about $5!

Hawker spotlight: Tiong Bahru Yi Sheng Fried Hokkien Mee
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Hawker spotlight: Tiong Bahru Yi Sheng Fried Hokkien Mee

DON’T BE FOOLED by the stall's name – Tiong Bahru Yi Sheng Fried Hokkien Prawn Mee has been housed in Jalan Bukit Merah’s ABC Food Centre since 1993 and there’s still a relentless queue snaking around the shop ’til the late hours of the night, when loyal customers clear up the final few plates of this carby delight. It’s hard to pass up a comforting serving of Hokkien mee lovingly prepared by owner Toh Seng Wang, who has been dishing out his wildly popular prawn noodles for over 40 years. It’s an absolute treat to witness the 68-year-old – who’s as strong as an ox – raising his ladle high up in the air, showering the noodles with stock and working up a storm with his giant wok. His noodles are doused in a prawn stock that is painstakingly prepared every day, paired with pre-peeled juicy prawns and sotong. When he pops that huge wooden lid open – another sign that this place is legit – it won’t be long until you are greeted with piping hot noodles steeped in a rich crustacean sauce (and history). Yi Sheng’s humble beginnings date back to the 1950s, when Toh’s father would roll out the hearty dish in a pushcart along the streets of Tiong Bahru. The recipe was passed down to his son in the 80s and now Toh says: “I will never leave (this craft), I will fry until I can’t fry any more.” And don’t be afraid to ask for an extra serving of sambal. Trust us – it’s that tasty. Quite the traditionalist, Toh follows his father’s recipe to a tee, only making slight changes over the year

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