Singapore City Map Anders Husa & Kaitlin Orr

Singapore is unlike any other place in Asia. It’s a city with a lot of unusual rules: littering is illegal here, as is chewing gum, spitting, not flushing the toilet, singing in public, and feeding the pigeons. But as a result, it’s an extremely clean and very wealthy city, so well-maintained that it’s often compared to Disneyland. Singapore was featured in the movie “Crazy Rich Asians,” where the city was as much a character as the A-list actors. It’s a stunning and sparkling destination, one that is extremely forward-thinking and sustainable.

But you’re here to find out where to eat! While Singapore has a plethora of fine-dining options, the most flavorful bites in town can be found in the hawker centers, where each stall typically specializes in one specific dish, such as Hainan chicken rice, satay, noodle soup, or dumplings. Together we have compiled all our Singapore favorites in this foodie map. You’ll find coffee shops, natural wine bars, high-end restaurants, and, of course, the best hawker stalls in town. Navigate the map easily either by scrolling through the list on the right or by clicking the points on the map. Places are listed in geographical order.

Dave Pynt's modern Australian BBQ restaurant, Burnt Ends, is a carnivore's paradise. In 2021, Burnt Ends relocated to Dempsey Hill, now housing a bakery, cocktail bar, and restaurant under one roof. (Pro tip: if you can’t get a reservation at the restaurant, most signature dishes are available at the cocktail bar.) Like before, a big chunk of the seating is a chef’s counter offering a view of the action. The menu is entirely à la carte, and we recommend starting with a bunch of the small bites. There are lots of secret, off-menu items, including a decadent uni toast with king crab and beef jus, and the famous “steak frites” – raw wagyu tartare and caviar on a crispy potato cake. Other favorites of ours include the eel and bone marrow toast and the beef, marmalade, and pickles. Since Burnt Ends is primarily a grill restaurant, be sure to complement your meal with some high-quality meat. Our top picks? The dry-aged beef rib, or the ultra-marbled strip loin. Don’t skip the bone marrow bun, which is soaked with fatty richness.

Long before it was made famous on Netflix's Street Food, Keng Eng Kee (KEK) was the go-to spot to get your chili crab fix in Singapore. This open-air restaurant isn't much for looks (you're practically sitting on the street in plastic chairs), but don't let that fool you. Put on a bib and plastic gloves, and get cracking. Crabs must be pre-ordered in advance (they will sell out), and while you must try a chili crab, be sure to order a black pepper crab, too. Whereas the chili crab is sweeter (it's served in a sauce based on tomato and egg), the black pepper crab is spicier thanks to its peppery seasoning. Make sure to ask for plenty of the steam buns to soak up the sauce! And don't miss the coffee-glazed pork ribs.

The standout stall at ABC Brickworks Market & Food Centre is #01-135 Bao Zai 光记包仔, renowned for its steamed bao buns. We sampled the big bao (with pork, chicken, and egg), the small bao (with pork, onions, and spring onions), and the signature char siew bao (with sweet, barbecued pork meat). We genuinely enjoyed all three flavors and could devour a whole tray by ourselves. Another must-visit stall at ABC is #01-21 Jin Jin Dessert 津津甜品, where you can indulge in the Singaporean dessert, chendol. Shaved ice is topped with coconut milk, pandan jelly, and "gula melaka" (a thick palm sugar syrup). Jin Jin takes pride in the thickness of their gula melaka, proclaiming it's as thick as hot fudge. The quality of the gula melaka significantly impacts the overall dessert, and the one here is exceptionally good. It's hard to believe this amazing treat is only $2.50 SGD!

Tiong Bahru Market is one of the most famous hawker centers in Singapore and caters to a large breakfast and lunch crowd. The food hall was built in 1955 and is located in a residential area slightly outside the city center. Try one of the center's many sugar cane juice and coffee (kopi) stalls. Classic dishes at Tiong Bahru include the hokkien mee from #02-01 Hong Heng Fried Sotong Prawn Mee, lor mee from #02-23 178 Lor Mee, and the shui kueh from from #02-05 Jian Bo Shui Kueh. Also known as chwee kueh, this is a steamed rice cake with a watery and glutinous texture, topped with oily preserved radish (chye poh) and served with chili sauce. While the dish is not much to look at, it's oh-so-delicious.

Imperial Treasure is our go-to place for traditional whole-roasted suckling pig and Peking duck. Book a table and pre-order the Beijing-style roasted duck and roasted boneless suckling pig with more than 24 hours notice. You can order half an animal if you are not a big group to avoid both food and money waste.

Killiney Kopitiam is a high-quality chain famous for its kaya. The original shop has been in operation since 1919, making it one of the oldest coffee shops in Singapore. We tried their fluffy French toast which is served with a generous amount of kaya, but the classic kaya toast is our favorite here. It’s simple yet perfectly executed – and especially addictive when dipped in soft-boiled egg and soy sauce. We love that sweet and salty combo! With a rich coconut flavor, and a vibrant green color, Killiney’s kaya spread is irresistible.

The Chinatown Complex Food Centre on Smith Street is an essential hawker center in Singapore, offering some of our favorite bites in the city. #02-135 Zhong Guo La Mian Xiao Long Bao is a must-visit spot, a Michelin-recommended hawker stall serving some of the most delicious dumplings we’ve ever had. Try the xiao long bao – juicy, pork-filled soup dumplings with a thin, silky skin – but don’t stop there. Also, order the pan-fried dumplings and the Szechuan spicy wantons in chili oil. Grab some pan-fried buns from #02-104 Shanghai Fried Xiao Long Bao, which offers shrimp, pork, and chili crab varieties. And don’t leave without trying the juicy pork and chicken skewers from #02-079 Shi Xiang Satay. Their peanut sauce, featuring pineapple jam, adds a delightful twist. Finally, savor the simplicity of a fried dough stick (youtiao) from #02-163 Chinatown Fried Dough Stick.

When you travel as much as we do, it can be challenging to live out of a suitcase. Rarely have we felt as relaxed and at home as we felt at KēSa House. We stayed here an entire week, and really felt like we had enough time to settle in. We loved having our own private terrace – this amenity truly made us feel at home, whether we were reading a book and enjoying the sun, or having friends over for natural wine. But it's the beautifully-designed common areas like the living room, the fully-equipped kitchen with an espresso machine and sparkling water on tap, and the self-service laundry room (free for guests!) that really make you feel like you can stay for a while. KēSa House is a string of old shophouses – the historic exterior has been preserved, while the inside has been beautifully renovated. It's conveniently located in the heart of Chinatown – a great base to explore Singapore hawker centers as well as restaurants.

Cure means "to take care of" and that is exactly what Chef Andrew Walsh aims to do with his flagship restaurant. We didn't expect to try modern, elevated Irish cuisine for the first time in Singapore, but Chef Walsh does a great job of balancing local flavors with his Irish roots. Our favorite dish was the white asparagus with burrata ice cream, caviar, and Parmesan custard. They have natural wine here – in fact, we had a bottle of Gut Oggau Winifred with our dinner. Save room for the "Basque cheesecake" with hay smoked ice cream.

A piece of Scandinavia has made its way to Southeast Asia at Björn Frantzén's Zén. Much like its sister restaurant in Stockholm, your experience at Zén is a multi-leveled experience – here it takes place in a three-story colonial-style mansion. You start and end with bites in a lounge, but instead of sitting at a counter in an open kitchen, here you're seated at tables on the second floor of the house. Signatures from Frantzén like the decadent truffle French toast and the caviar-topped chawanmushi are on the menu here, too, but Zén has a signature style that's all it's own, incorporating lots of Asian produce.

Live Twice, a Japanese-inspired bar from the team behind Jigger & Pony, offers creative drinks in an intimate setting. We loved the relaxed and cozy ambiance, and the stunning wooden interiors. Keeping in line with the Japanese theme, they also serve sandos – we loved the juicy pork katsu sando on fluffy white bread. We had one of our favorite cocktails in Singapore here: the Honeysuckle, a combination of salted orange honey, rum, and lime. We also liked the Kamikaze, which tasted like yuzu sparkling water.

The name Nylon comes from combining the words New York and London (NY-LON), which is where owners Dennis Tang and Jia Min Lee previously lived and worked. Nylon Coffee Roasters sources their beans directly from farmers, visiting their suppliers regularly, and working to improve fair trade and sustainable farming. Located on the ground floor of one of the public housing blocks in Everton Park near Chinatown, go here when you crave that lighter roasted, Nordic style of coffee prepared either using Aeropress or V60.

With graffiti walls, loud hip hop music, dancing bartenders, and a party vibe, Sago House has a style all its own. If you make a reservation, they write your names in chalk on your table. Their menu features only six cocktails (a highball, a daisy, a sour, an old-fashioned, etc.), which change every week. We tried the “TLDR,” a daisy-style drink with gin, lemongrass, lemon, and black pepper. We also loved the “S.H. Nazzy Lemak” with pandan, lime, coconut, rum, and butterfly pea.

Passionate beans-to-bar chocolatier and ice cream maker Travis Goh makes some of the best ice cream we've tasted. Perfect scoops with natural flavors of pure ingredients; we tried lavender, coconut, blue milk (butterfly pea), black sesame, and caramelized strawberry. Another flavor that was still in the test kitchen was one of Anders' all-time favorite ice creams – milk ice cream with chocolate chips & orange zest. We can't even imagine how good the seasonal black truffle ice cream is – sadly, we missed it by a few weeks. Seriously, don't miss this place when in Singapore.

The name Esquina means corner in Spanish, and this little tapas restaurant is located on the corner of Teck Lim Road and Jiak Chuan Road in Chinatown. Think modern and playful tapas dishes with influences from molecular gastronomy. You can go à la carte or sit back and let the chefs spoil you with their tasting menu. Signatures include the chorizo croquetas with piquillo mayo and the Spanish nigiri – a Bacalao brandade (salted cod) topped with roasted bell pepper disguised like a Japanese piece of sushi. We enjoyed the snacks more than the big plates, but the meal ended on a high note with two signature desserts – sangria sorbet and BBC (beer, banana, and caramel).

In the heart of Chinatown lies Maxwell Food Centre, most famous for stall #01-10/11 Tian Tian Hainanese Chicken Rice. Recognized by locals for years, Tian Tian’s fame reached new heights after an endorsement from Anthony Bourdain and a recommendation in the Michelin Guide. Their signature dish is extremely simple – fragrant rice, tender chicken, and a mild, aromatic sauce. Pro tip: ask for the chicken without the skin. Don’t have time to wait in line? The neighboring stall (#01-07 Ah Tai Hainanese Chicken Rice) is almost as good. While at Maxwell, head over to Hum Jin Pang for a chance to fry your own Chinese dough fritters (youtiao). Most stalls here are very cheap, and thus popular with the locals, but that also means they sell out of the good stuff early.

Centrally located on Maxwell Road, Amoy Street Food Centre is one of Singapore's busiest hawker stall centers. Since opening in 1983, the lunch crowd here has consisted mostly of workers from nearby offices, and the majority of the food stalls are only open for lunch to cater to this group. Famous stalls include #01-42 Hong Kee Beef Noodle, #01-21 J2 Famous Crispy Curry Puff, and, our favorite, #01-39 A Noodle Story. The signature dish here is a Singapore-style ramen with less broth than a typical Japanese ramen, topped with steamed and fried wontons, a soy marinated egg, pork rib (char siew style), and a tornado shrimp (a fried shrimp wrapped in potato). Pro tip: arrive early to snag a bowl before they sell out.

Shin Gi Tai is a next level speakeasy cocktail bar. In true Japanese style, you need to be recommended by a friend and get the bartender's private number to secure a booking. At least, that's how head barman Anthony Zhong started out, but today it's a little easier to get in as his number is now public. Still, Shin Gi Tai is mostly an industry hangout. There is no menu – you have to explain what you want. Cocktails are classical and precise and without any fuss.

Native is one of the most sustainable bars in the world, using only regional ingredients, foraged by head bartender Vijay Mudaliar and his team around Singapore. Expect local produce like jackfruit, cinnamon, and turmeric leaf. They also work hard on reducing waste in highly creative ways, including the creation of wall art. Our favorite cocktail on the menu was the Pineapple Arrack, made from the Sri Lankan coconut distill Ceylon Arrack and pineapple. Native is a mainstay on the World's 50 Best Bars list.

At chef Rishi Naleendra's restaurant Cloudstreet, the U-shaped counter is the centerpiece, offering a view of all the action in the open kitchen. Sri Lankan cuisine takes the spotlight, with meal highlights including the charred venison with pickled cashew, umeboshi, and zucchini, as well as the local stout and licorice bread glazed with molasses, served with whipped butter. Cloudstreet is among our top fine dining spots in Singapore, with two Michelin stars and a consistent high ranking on Asia's 50 Best Restaurants list.

Fool, a wine bar and restaurant from chef-owner Rishi Naleendra of two-Michelin-starred Cloudstreet, exudes a playful vibe with its charming design and branding. The ambiance is lively, complemented by friendly staff and a playlist that gets you dancing in your seat. The menu here is à la carte and affordable, with many tempting things on offer. Our favorite dish was the chicken liver éclair with date and madeira – a decadent, dessert-like treat. We also loved the dark rye rolls with vegemite butter, the potato gnocchi with caramelized whey, hazelnuts, and Perigord truffles, and the pumpkin pot pie with Sri Lankan cashew nut curry. The elevated yet laid-back atmosphere aligns perfectly with the creative dishes, placing Fool in the realm of "fun dining" rather than "fine dining," albeit with a talented chef leading the way.

If you like the funk, head to Le Bon Funk, home of the good kind of wines in Singapore. Located on the busy and bustling Club Street, this natural wine bar and restaurant stand out from the crowd of loud and rowdy bars further up the road. Here, the playlist is as meticulously crafted as the wine and food menu, guaranteeing a great vibe. Canadian chef-owner Keirin Buck used to work as sous chef at Burnt Ends. His cooking style is reminiscent, but has its own signature style. Don't miss the cedar jelly and foie gras toast, the beef tongue and gribiche sammy, or the birch syrup tart, if available. Le Bon Funk has opened a second location in Holland Village.

A common breakfast item in Singapore and Malaysia is kaya, a spread made of coconut milk, pandan, sugar, and egg. Traditionally served atop toast, it's generously lathered on bread with butter. We sampled both the steamed and regular kaya toast at Ya Kun, one of the original vendors of this Southeast Asian specialty, established in 1944. Follow the locals' lead and dip your kaya toast into a soft-boiled egg on the side, perhaps even with a touch of soy sauce, for a complex, sweet and salty flavor profile.

Wine RVLT, short for wine revolution, is the number one spot for natural wines in Singapore. The selection is impressive, with a lot of our favorites like Gut Oggau, Partida Creus, Jean-Pierre Robinot, and Claus Preisinger. In addition to great drinks, Wine RVLT offers simple dishes like beef tartare with sourdough croutons, white asparagus with smoked egg yolk and truffle, pappardelle pasta with crab, or the off-menu "Big Mac" patty melt.

Chef Julien Royer's restaurant might be a tribute to his grandmother Odette, but his cooking is anything but old school French. One of our favorite dishes at Odette was the rosemary-smoked organic egg. This dish has quite the presentation – a smoking carton of eggs arrives at your table, then one of the eggs is poured into the smoked potato syphon in front of you, and finally you get to mix it all together. Odette has three Michelin stars, and is consistently ranked high on the Asia’s 50 Best Restaurants list.

Unlike other fine dining establishments in town that lean towards European cuisine, Michelin-starred restaurant Labyrinth shines the spotlight on Singapore’s culinary heritage. Chef LG Han reinvents traditional dishes such as kaya toast, laksa, and chili crab in a modern way on his tasting menu, showcasing nostalgic flavors from his childhood. Han's commitment to sustainability is evident, with 90% of his ingredients sourced locally – an impressive feat considering Singapore's limited 1% farm land.

British cuisine is redefined at Kirk Westaway's JAAN, another familiar face on the Asia's 50 Best restaurants list. The food here is just as beautiful as the setting; the top floor dining room overlooks the breathtaking Marina Bay. JAAN by Kirk Westaway is the Krug ambassador in town, so all the snacks are paired with Krug champagne, naturally. Many of the dishes give a playful nod to Chef Kirk's British roots, including the "English Garden" and "Pimms in the Park."

YY Kafei Dian is our favorite place to satisfy our kaya cravings. Nestled on Beach Road, this charming old-school eatery specializes in Hainanese cuisine. Their take on kaya toast swaps toast for house-made milk buns – a welcome substitution. We found this fluffy bread to be the best vehicle for the sweet kaya spread. The kaya at YY Kafei Dian boasts a rich, dark hue, and is generously lathered on the bun alongside a thick slab of butter. So good we ordered seconds!

Bartenders in bubblegum pink jackets craft creative cocktails with local Singaporean flavors at Nutmeg and Clove. One of our favorites was the “Yam Seng” with pandan, mezcal, lemongrass, taro, cream, and egg white, which tasted like a creamy milkshake. We also enjoyed the citrus-forward “Stay Calm Lah,” a calamansi sour with vodka, Fernet Branca, Champagne acid, and rum fire, garnished with calamansi foam and lime zest. Swing by during happy hour for drink specials and complimentary chicken sandwiches. Thirsty for more? Explore their upstairs bar, Last Word, which specializes in classic cocktails.

Apartment Coffee, named for its cozy, homey vibe, is our favorite coffee shop in Singapore. The interior is bright and airy, adorned with wooden furniture, trendy art, and lush plants. This is not the place to grab a quick to-go coffee (they only offer takeaway if you bring your own cup), it's more of a seated table experience. Expect a potential wait in line before entry, as it's quite popular; they limit seating time to one hour. Apartment roasts its own coffee, delivering the light and acidic flavors we adore. Furthermore, they offer the best prices for hand brews among the places we've tried, all expertly brewed. It's a must-visit for coffee aficionados in Singapore.

Laksa is a must-eat when in Singapore, and the very best version is found at Sungei Road Laksa, a hawker stall inside Gourmet Street Coffeeshop. The shop is operated by rather grouchy uncles and aunties, and a big sign reads: “No photography. No video recording.” In your bowl, you’ll find a light and mild-tasting charcoal-cooked laksa broth topped with cockles, sliced fishcakes, chili paste, Laksa leaves, and bee hoon (rice vermicelli) noodles, cut short so that you can enjoy the whole thing with a spoon and without chopsticks (another sign reads: “No chopsticks”). Finally, a third sign reads: "Declaration. There is no other branch for Sungei Road Laksa." So make sure you are on Jalan Beseh, Block 27, which is the correct address.

Soothing your hunger is rarely an issue in Singapore. Swee Choon Tim Sum is our go-to spot for late-night dim sum – open almost 24/7! The place has been around since 1962 and is quite an institution in Singapore. It doesn't take long before your table starts to fill up with plates. Among the many delicacies, don't miss their delectable salted egg yolk custard buns – steamy, soft buns with a hot, runny sauce inside. Other favorites here include the baked barbecue pork pastry, prawn and banana fritter (yes, the combo works!), the xiao long bao (soup dumplings), and pan-fried pork dumplings.

Monarchs and Milkweed is a modern gelato boutique offering a rotating selection of creative flavors, crafted with organic, locally-sourced ingredients. We enjoyed the brown butter sage and cookie butter crunch, but were tempted by numerous other options such as wildflower honey, soursop mint, and Ispahan (lychee, raspberry, and rose). The gelato was delicious and served in crunchy, buttery cones.

Xin Kee Hong Kong Cheong Fun 鑫记港式肠粉 is the top stall to visit at Golden Mile Food Centre. Don't miss the signature peanut butter and sweet sauce cheong fun. Thin sheets of rice noodles are rolled into long tubes, cut into pieces, drizzled with peanut and sweet brown sauces, and sprinkled with sesame seeds. Expect to wait in line, as each dish is freshly made to order. Also at this hawker center is an outpost of Old Amoy Chendol, which has a handful of locations around Singapore. This was the first chendol we tried in Singapore and it really set the bar. The gula melaka here is lighter in color, resembling butterscotch, and every component is handmade, including the pandan jelly noodles, cold-pressed coconut milk, and, of course, the gula melaka. They source their palm sugar from Sarawak (Malaysia) and do not add any sugar to the syrup.

Mr & Mrs Mohgan Super Crispy Roti Prata serves the best roti prata in Singapore. This thin Indian flatbread can be filled with various ingredients like egg, cheese, and onion, but the plain prata is our favorite. It’s traditionally served with a rich fish or mutton curry, which you dip the bread into. The signature prata coins are our favorite dish at Mohgan – small, caramelized prata disks, served with extra sugar on the side for dipping. These coins reminded us of a kouign amman pastry! For us, this is one of the best hawker bites in town.

Our favorite pastries in Singapore are found at Keong Saik Bakery, which originated as a hole-in-the-wall on historic Keong Saik Road in Chinatown but now boasts several locations, including one at Jewel Changi Airport. Keong Saik offers modern twists on traditional Singaporean classics. For example, their version of kaya butter toast is served on a sugary, compressed croissant, topped with a slab of butter and house-made kaya (coconut jam). The layers of their "Sor Hei" pastry (a butter and chocolate croissant swirl studded with chocolate chips) are crafted to resemble strands of hair swept into the shape of a bun. Another beloved item is the truffle potato cube, a croissant cube filled with truffle potato mash—gooey, warm, delicious, and incredibly rich.