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Restaurants & Cafés

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

It’s Time Out Market Month!
Time Out Market

It’s Time Out Market Month!

This May we're digging into the best food in the city

The 50 best restaurants in Singapore you must try
Restaurants

The 50 best restaurants in Singapore you must try

Welcome to the Time Out Eat List, our handpicked best of Singapore’s food scene. These are the tastiest places to eat in this city right now: the freshest, most inventive and most memorable, ranked by expert local editors. You don't have to look very far to stumble upon an amazing nosh in Singapore. The city is packed with boundary-pushing restaurants run by star-studded chefs as well as humble hawker finds that'll satiate your appetite for cheap. Narrowing down the best restaurants in town to a list of 50 is no easy feat – that's why we have separate lists for the best Japanese, French and Spanish restaurants among others – but these are the places we think are worth a visit for unbeatable food, electrifying ambiance and genial service to boot. Eaten somewhere on this list and loved it? Know of a restaurant that should be on here instead? Share it with the hashtag #TimeOutEatList Find out more about how Time Out makes recommendations and reviews restaurants.

Hot new restaurants and cafés to check out in Singapore
Restaurants

Hot new restaurants and cafés to check out in Singapore

There are new restaurants and cafés opening up pretty much every day in Singapore. And creative chefs are constantly updating and improving their menus. This month, we have Jam at Siri House, an open-kitchen-cum-living-room parlour that proves luxury doesn't have to come at an eye-watering price tag; New Ubin Zhongshan Park, the zi char group's latest outlet as well as new menus from the likes of The Ottomani, Basque Kitchen and Little Creatures. RECOMMENDED The 50 best restaurants in Singapore and the 50 best cafés in Singapore

The best cheap eats in Singapore
Restaurants

The best cheap eats in Singapore

Dining out in Singapore can be expensive – but not if you know where to look. If you're looking to switch up from the usual long queues at your favourite hawker centre, these lunch spots provide a satisfying meal for under $10. When it comes to choices, this city does not disappoint. Whether it is a comforting bowl of noodles you seek, or a stack of crispy and dough-y roti prata you crave, we've got all your food needs covered. Here's helping you spend less on lunch so you can splurge on the things that matter. From set meals to local favourites, these are the best cheap eats in the city.  RECOMMENDED: The 50 best cafés in Singapore and your 24-hour Singapore food tour

The best hawker centres in Singapore
Restaurants

The best hawker centres in Singapore

Looking for cheaper alternatives instead of these pricey restaurants when in the city? Eat like a local and guzzle your way through national dishes like chicken rice, nasi lemak, laksa, satay and more at these alfresco eating spots in the CBD. Championed by local food connoisseurs, these hawker centres in Telok Ayer, Chinatown, Amoy Street and Maxwell Road are sure to hit the spot. RECOMMENDED: Six modern Singaporean hawkers and seven pioneer hawkers who've been around since your parents' time

Latest stories

50 best cafés in Singapore for brunch and coffee
Restaurants

50 best cafés in Singapore for brunch and coffee

Whether you're looking for the perfect Instagram shot, a new weekend brunch hangout, or a mean cup of joe, these cafés in Singapore deliver on all those fronts and more. Need more than one cup of coffee to rev your engines? Go café hopping in Tiong Bahru or pop into the various coffee shops along Amoy Street that keep the caffeine-hungry CBD folks going. RECOMMENDED The best cafés with free Wi-Fi and the best cafés for dessert

The best tropical-themed cafes and restaurants in Singapore
Restaurants

The best tropical-themed cafes and restaurants in Singapore

Take island living up a notch and spend some lazy afternoons at an easy breezy tropical-themed cafe or restaurant in Singapore. Think lots of plants, sunlight, vibrant wallpaper and rattan chairs and fixtures. Whether it's for an acai smoothie, a spot of brunch or sharing some plates with your group of friends, kick back and take in the decor and tropical vibes at these places.  RECOMMENDED: The best pink cafés and restaurants in Singapore and the most Instagrammable cafes in Singapore

Where to try Impossible Foods' plant-based meat in Singapore
Restaurants

Where to try Impossible Foods' plant-based meat in Singapore

Impossible Foods landed in Singapore in March and we’re already seeing it take over menus across the island. While it’s uncanny how much the plant-based product looks and tastes like beef, it’s in fact made of heme. “What the heck is heme?” You might ask. It’s a molecule found in all living things and is what gives meat its taste. Impossible Foods uses genetically modified yeast as part of a fermenting process to generate large quantities of heme, the key ingredient responsible for the meaty flavour in Impossible, in a sustainable and efficient way. Try it for yourself by checking out these restaurants serving the new ‘meat’ in town. RECOMMENDED: The best restaurants for sustainable dining in Singapore and the best vegetarian and vegan restaurants in Singapore

Where to get the best kombucha and kefir in Singapore
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Where to get the best kombucha and kefir in Singapore

Lest you think that kombucha and kefir are part of some newfangled health food trend, we're here to set you straight – both types of drinks have been around for hundreds (possibly thousands) of years, and their origins have been muddled. Regardless of where they started, however, we can be sure that the process for creating the drinks is essentially the same: fermentation, which is an age-old practice. What is the difference between kombucha and kefir?Kombucha, which is a sweetened tea-based drink, is fermented using a symbiotic culture of bacteria and yeast (that's SCOBY for you). Kefir (pronounced 'kuh-fear') is a milk-based drink fermented using kefir grains, a specific type of symbiotic culture. There's also water kefir, a variation of kefir grains that thrives in sugary water. The result is a tart, slightly sour drink that gives off a delightful fizz, like soda or sparkling water. There is scientific evidence that kombucha and kefir may ease digestive problems, and they make excellent milk substitutes for the lactose intolerant, but most of the purported benefits are anecdotal, with much of the research in progress.  Still, there is something to be said about the way kombucha and kefir are made at these five places in Singapore – organic ingredients, fresh fruits, botanicals and raw honey abound, making the drinks tasty, low in sugar, and infinitely healthier than those guilty-pleasure frappuccinos. RECOMMENDED: The best healthy and guilt-free ice creams in Singapo

The best restaurants to break fast this Ramadan in Singapore
Restaurants

The best restaurants to break fast this Ramadan in Singapore

With the fasting month around the corner, Muslims all around are readying themselves for Ramadan. While the month is all about reflection and repentance, at the end of a long day of fasting, one rewards themselves with a well-deserved meal. Head to these restaurants in town for some of the best iftar meals this Ramadan.  RECOMMENDED: The best halal restaurants and cafés in Singapore and the best nasi padang restaurants and stalls in Singapore

The best Indian restaurants in Singapore
Restaurants

The best Indian restaurants in Singapore

Can you handle the heat? You have to if you're living in Singapore where almost every dish packs some heat. One of our favourite go-to cuisine for something spicy is Indian food. You can never get enough of the array of curries, naans, chaats and more we have here. Spice up your life (and diet) by eating your way through these Indian restaurants in Singapore. Featuring north Indian cuisine to Bengali dishes, we scour the city to bring you a delicious roundup of the best Indian eateries and curry houses in town.  RECOMMENDED: The best Indonesian restaurants in Singapore and the best nasi padang restaurants in Singapore

Latest restaurant reviews

Restaurant Zén
Restaurants

Restaurant Zén

“What does $450 taste like?” – A common question I get asked about dining at Zén. After all, with articles pitting it as the most expensive restaurants in Singapore, it’s hard to look beyond the eye-watering price tag of a meal at chef Björn Frantzén first international outpost.  This is what I tell them. It tastes like snacks that have been perfected in the kitchen of Sweden’s first three-Michelin-starred restaurant. A thin tartlet holds beer-poached king crab topped with wild trout roe, a one-bite råraka with its crispy potato shell houses crème fraiche and delicate beads of vendace roe, and an intoxicating onion velouté foam hides a sweet blend of liquorice and chopped almonds. It tastes like uncommon ingredients you’d be hardpressed anywhere else in Singapore. Beautifully cooked marron interjected with puffed Koshihikari rice, Yukimuro snow-aged wagyu covered with ramson, pickled baby pine cones flown in from Russia and the most incredibly balanced dessert of sea buckthorn sorbet served paired with oolong mousse and match meringue. It tastes like the pure decadence of foie gras on rye and shaved over a semifreddo, exclusive Zén prestige caviar on a bed of venison tartare, chawanmushi with all the trimmings of uni, ikura and grilled unagi. And if that's not enough, there are slivers of white truffles that blanket a pristine piece of monkfish and a flurry of périgord black truffle black truffles atop its “grande tradition” French toast, which has been on Frantzén’s menu si

Time Out says
5 out of 5 stars
Rizu
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Rizu

ENTER THE DARK, sexy space where black and white faces on plates line grey walls and a table for two leaves your knees brushing up against your dining partner’s – ideal for dates, not so much for business meetings. But when you’re paying $158 for eight courses and $208 for 11-courses, maybe it’s better if you’re charging the meal to a company account. First impressions are everything and the starter of cauliflower purée with caviar and uni – while extravagant – fails to excite. Next, we have a salad of five kinds of tomatoes (three from Japan, two from France, we’re told) with dull minced king crab meat. The portions are small, so we can’t help but scratch our heads and wonder, “what exactly am I paying for?”. Almost as if to answer, we’re served a head on a platter. A lobster head that’s still twitching, to be exact. Its sweet and crunchy flesh is served alongside pristine slices of halibut, seabream and tuna, but the fishiness of the mackerel lets down the otherwise decent plate. That’s how we feel about most of the other dishes too. The satisfying lobster bisque is light on cream and heavy on flavour, but the small chunks of overcooked lobster leave much to be desired. The A4 Sendai wagyu served with sesame sauce, peas and Brussels sprouts would have been superb if the beef had an even sear. And too much wasabi overwhelmed the nigiri. With small tweaks, head chef Noboru Shimohigashi could elevate Rizu to the level of his former kitchens, Michelin-starred Ryuzu in Tokyo

Time Out says
3 out of 5 stars
Esora
Restaurants

Esora

The first half of the year looked bleak for Singapore’s fine dining scene with the closure of big names like Restaurant André and Joël Robuchon. But now that we’re at the tail end of 2018, things are finally looking up. From the launch of Zen, the brainchild of Bjorn Frantzen of three-Michelin-starred Frantzen in Sweden to new fine-casual concepts like Basque Kitchen by the former head chef of Iggy’s Aitor Jeronimo Orive, a restaurant renaissance is upon us. Leading the revolution is Esora. The Lo & Behold Group’s first Japanese establishment is a treat for the senses. Even at night, the space looks washed in natural light streaming in from its cloud-like washi paper dressed skylight. It casts a warm glow on velvety smooth yellow cedar wood counter where the magic happens. There, chef-owner Shigeru Koizumi prepares kappo-style cuisine with utmost precision. Bringing together his experience cooking at three-Michelin-starred Nihonryori Ryugin in Tokyo and Singapore’s very own two-Michelin-starred Odette, he welds modern cooking techniques with an obsession over produce to create the perfect dining experience.  The menu changes almost every week, following the micro-seasonality of ingredients, so you never really know what you’re going to get. The only choice you get to make is if you want the five-course lunch menu ($128), seven-course ($218) or nine-course ($278) dinner menu, or the more premium and customisable chef’s menu ($348) and if you’d like to pair your meal with alc

Time Out says
5 out of 5 stars
Skai
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Skai

Sky-high dining at the tippy top of Swissotel The Stamford

Time Out says
4 out of 5 stars
Book online
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Hawker spotlight

Hawker spotlight: Hougang Oyster Omelette & Fried Kway Teow
Restaurants

Hawker spotlight: Hougang Oyster Omelette & Fried Kway Teow

Somewhere in the northeastern suburbs of Hougang, in an ordinary coffee shop, you’ll find an elderly couple toiling over giant heated woks side by side for hours on end, churning out plate after plate of fragrant and morish fried kway teow and oyster omelette. After over 30 years in the business, Lim Suan Eng and her husband Ong Lim Chong run a tight ship with ease. During service which officially starts at 11am, although they report to the shop as early as 8am, their tasks are simple: he fries up the signature oyster omelette while she handles the fried kway teow, while also taking the orders. It’s easy to work through a menu of just two items, and you can order according to how much you want on the plate, as with most orh luak stalls. The elderly couple work like clockwork. Order up and before you can even think about getting that tall glass of teh ping, your messy plate of oyster omelette or fried kway teow is done. A dollop of their home-made chilli on the side and you’re good to go. If you’re here for something healthy, you are definitely in the wrong place. Liberal in the use of lard, the oyster omelette nails the right balance of crispy and gooey, while the oysters – which they import from Korea because  – retain their plumpness and juiciness. Mr Ong also mixes in a tablespoon of hebi (dried shrimps) halfway through the frying process, of which you will experience as you make your way through the generous heap ($3/$5/$6). Suan Eng lets in that different people hav

Hawker spotlight: Mr and Mrs Mohgan's Crispy Prata
Restaurants

Hawker spotlight: Mr and Mrs Mohgan's Crispy Prata

Mr Somasundram Mohgan is a man who doesn’t say much. A queue is building at his stall in Tin Yeang Restaurant, an eating house in Katong but he keeps his head down kneading the prata dough. His wife calls out to him to come out for a quick chat and he obliges, takes off his apron and sits himself at the marble table while his wife takes over manning the stall. She’s an efficient multi-tasker; taking orders from customers, dishing out chicken curry into saucers and also interjecting during the interview with some of her own anecdotes. While the Mohgans have an assistant who helps flip prata on the stove, the pair are always busy completing different tasks at once. Without saying much to each other, they seamlessly switch roles or pick up where one left off. Such a high level of communication only happens when one has been married for a long time – or running a prata business for over thirty years. Veterans of the local hawker scene, the Mohgans’ story is an interesting one. Prior to the current stall on Joo Chiat Road, they used to run an equally busy shop down the street at Crane Road. They closed it briefly in 2018 and out came rumours that the couple has retired. Mr Mohgan said that he was simply offered a stall at the current location for a good deal and moved. Coincidentally, his former space is now also a prata stand – so naturally, he cites competition as one of his challenges as a hawker. Unlike a lot of prata shops in Singapore that have expanded their men

Hawker spotlight: Inspirasi Stall
Restaurants

Hawker spotlight: Inspirasi Stall

Queues form even before the stall is open for the day. After decades of serving staple Malay dishes, Inspirasi needs little introduction. Managed by second-generation hawker Rashid Bin Amat, 55 and three of his siblings, the stall’s roots can be traced back to 1970 when Amat’s late father first arrived from Indonesia and came up with Inspirasi’s recipes to make a living. “Back in the day, we used to sell satay as well,” Amat recalls. But after some experimentation, the family decided to focus on four signature items: mee soto, mee rubus, soto ayam and chicken porridge. For what it lacks in variety, it makes up for in quality. “Having fewer items on the menu gives me enough time to cook each dish with the attention it needs,” he explains. “It ensures that everything is packed with as much flavour as possible.” Order yourself a messy bowl of mee rubus ($2.50) and dig into yellow noodles that are cooked just right doused in a rich yet well-balanced gravy. Sweet potatoes, tau cheo and ikan billis are the heroes of the dish. For something a little lighter, opt for the mee soto. The chicken stock is boiled for hours in a cauldron so you don’t have to worry it being too watery. And though the mee rubus and mee soto ($2.50) are the perennial crowd pleasers, don’t miss the soto ayam ($2.50). Nasi impit and tender pieces of shredded chicken are doused in the same sweet and savoury turmeric-spiced broth to make for a hearty meal. The portions here aren’t all that generous but for the

Hawker spotlight: Yunos & Family
Restaurants

Hawker spotlight: Yunos & Family

Out at 724 Ang Mo Kio Market & Food Centre, a humble stall bears the name ‘Yunos & Family’ and this holds a lot of meaning, and history to the people behind the business. The Yunos family are a well-oiled unit. Each morning begins with 28-year old Afiq Rezza prepping and cooking for the day, with help from his father, aunt, uncle and 81-year old grandmother. Later, his brother and two cousins report for duty before they start serving customers at 11am. Yunos & Family is a legacy left by Afiq’s late grandfather, Haji Yunos Ahmad who set up the business in 1960 at Hastings Road before they moved to Ang Mo Kio in 1979. The recipes have remained unchanged through the years and so have the crowd. “I love seeing my regular customers, even those from my grandfather’s time are still returning to eat here,” Afiq says. There are four main dishes on the menu, mee rebus ($3), mee soto ($3), gado-gado ($3.50) and satay ($0.60/stick). There is also an extensive list of meats named on the menu and here is where the magic happens – it all can be added to your order of mee rebus. While stellar on its own, having a mee rebus with beef ribs ($6) and a begedil (potato patty) elevates the dish to new levels. We warn you, it’s going to be a sloppy affair sloshing around the bowl of egg noodles in the thick savoury broth. The ribs were slow-cooked, leaving the meat to fall off the bone easily. If you’re looking to really indulge, top up the experience with an order of mutton satay. The queues at

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