The ultimate guide to Bukit Timah

Bukit Timah Market & Food Centre is overflowing with good food that hits the spot. You’ll find long queues at Leng Kee Fish Soup (#02-192), Jie Ji Boneless Braised Duck (#02-151) and Sin Chew Satay Bee Hoon (#02-162) – so do the Singaporean thing and line up. For dessert, don’t miss a refreshing bowl of chendol from Nyonya Chendol (#02-147) or baked goods from SL II Muffin (#02-201).

It’s nigh impossible to get a seat at Atlas Coffeehouse during peak hours on weekends. You can blame its top-notch specialty coffees and well-executed brunch items for that. Atlas Coffeehouse prides itself on precision, seasonality and quality, which shines through in favourites like the summer chicken stew ($!8), cereal prawn shrimp pasta ($22) and fluffy buttermilk waffles (from $12.50). It’s a good place for catching up with friends – just plan to arrive a little earlier or later than usual to snag a seat.

Fat Belly, an alternative steakhouse right by the Botanic Gardens, is out on a mission to seduce customers away from mainstream cuts of meat. If you’ve never heard of, much less tasted, the likes of tri-tip, onglet or deckle, then this is the place for you to get adventurous. The menu is streamlined, but portions are generous – we recommend starting off with the duck rillete, ($10) with pink peppercorns, any of the beef cuts (from $28), and creamed kale ($8) on the side.

If you’re in the West and in need of a seafood fix, head down to the cosy Greenwood Fish Market & Bistro. All the better if it’s a Tuesday to enjoy $2 oysters. Otherwise, swing by for fish ‘n’ chips (from $11.50); you can choose the house fish, barramundi or snapper that’s fried to a golden crisp in a special batter.  If you’re at a loss, the staff are more than happy to recommend something from the wide selection of fresh seafood.

You can tell a lot about an Italian restaurant by the quality of its pizza dough. At Acqua e Farina, the trek to Rail Mall is justified by the promise of excellent Neapolitan style pies, made with a dough that’s risen for 30 hours. Baked till crisp along the edges, with a soft, chewy middle, the Sicilian boat-style pizza – incidentally, they might be the only ones in Singapore to offer this – the Barca Bufala ($26) is festooned with a generous amount of Parma ham, creamy mozarella cheese and a well-balanced tomato sauce – a combination that’s nothing short of heavenly. Sadly, it’s so good, we’ve neglected to sample their handmade pastas or gilled mains, but we know we’ll be back.

While its sister outlets at the National Gallery and Clarke Quay makes for a sexier location outing, this is where it all started in 2012 when noted Singapore food ambassador Violet Oon (with her children Su-Lyn and Yiming) opened on Cherry Avenue. The unassuming space has since been renovated – they’ve added a show kitchen and private dining room – and introduced a brunch menu with its own version of roti prata called Roti Violet (from $7): think of these as stuffed roti filled with tuna, pulled pork or chickpeas, or a calamansi and sugar version. Like all heritage restaurants, they’ve made sure to keep certain signature items – the Coronation Chicken ($9), Dry Laksa ($22) and Meatless Meatballs Rendang ($15) – always available, which makes returning here a familiar pleasure, and one more chance to sample the other dishes on the menu.

Nestled in the nook of Fairways Drive is this hideaway of a café and bar that makes up for its ulu location with its unblocked view of Champions Golf Club’s first tee, and a tranquil vibe usually reserved only for country club members. The menu is predictable – burgers, pizzas, pastas – but well executed, generous in size and ingredients. The thin-crust Pinto Pizza ($22) (one of 12 options) arrives with a liberal amount of Parma ham and shavings of Parmesan. While the juicy Pico Burger ($26) with a juicy, meaty patty, bacon and duck fat fries is the ideal Sunday brunch order. For beer lovers, linger behind and put away a few pints of Kilkenny draught, possibly the only peaceful place in Singapore to offer it freshly pulled.