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The Michelin Bib Gourmand awards for 2019 is out, with 58 restaurants making the cut for the coveted accolade.
Established in 1997, the Michelin Bib Gourmand award recognises restaurants that offer stellar food at an affordable price (capped at a maximum of S$45). The 12 new entries this year showcase the Singapore food scene’s rich diversity of options, with some of the most beloved local hawker stalls and restaurants added to the list.
Whether you’re hankering for new tastes or revisiting our sunny island and hoping to experience familiar flavours, you should check out our comprehensive guide to this year’s winners (newly-awarded establishments are denoted with an [N] for your convenience).
A stone’s throw from Singapore’s main shopping belt, Orchard Road, lies a whole range of delicious offerings:
A Noodle Story
Founded by Gwern Khoo and Ben Tham—a pair of friends from culinary school—A Noodle Story combines modern European techniques with Asian flavours to create a uniquely Singaporean-flavoured ramen. Leveraging on their training at Shatec and stints in the kitchens of Waku Ghin, Iggy’s and Saint Pierre, the duo founded their business in 2013, and first won Michelin Bib Gourmand plaudits in 2016.
This hawker stall’s signature dish is composed of springy egg noodles, roast pork, dumplings and potato-wrapped prawns, and topped off with a hard-boiled egg.
Amoy Street Food Centre. 7 Maxwell Road #01–39, Singapore 069111. +65 9027 6289.
Mon–Fri 11.30am–2pm, 5.30–7pm; Sat 10.30am–1.30pm.
Famous Sungei Road Trishaw Laksa
The wisdom of the masses can be a great way to hone one’s craft. This is evidenced by Daniel Soo—owner of Famous Sungei Road Trishaw Laksa—who literally crowdsourced the recipe of his famous dish by listening intently to customer feedback and suggestions. Besides laksa (spicy, coconut-based noodle soup), visitors should also try the store’s signature mee siam (rice vermicelli in a sweet and sour gravy), which incorporates fruit juice for enhanced flavour.
Hong Lim Market & Food Centre. 531A Upper Cross Street #02–66, Singapore 051531. +65 9750 8326.
Hong Kee Beef Noodle
Originally located at Kock Street, this hawker has been in operation for over five decades. With beef stock that’s cooked over 24 hours for maximum flavour, this hawker serves up comforting bowls of beef noodles from its stall in Amoy Street Food Centre. Be sure to get all the trimmings—including tripe and beef meatballs—for a full-on meat medley in your mouth.
Amoy Street Food Centre. 7 Maxwell Road #01–42, Singapore 069111. +65 6323 1679.
Mon–Fri 11am–7.30pm; Sat & Sun 9am–2.30pm.
Hoo Kee Bak Chang (Amoy Street Food Centre)
For over five decades, Hoo Kee has been serving up only one food item: bak chang (rice dumplings). Third-generation owner Ryk Chew juggled the business with his day job in a telecommunications company, before diving into F&B full-time in 2010. The establishment’s pyramid-shaped Hokkien dumplings are made from moist glutinous rice, filled with marinated pork and roasted chestnuts, and wrapped in fragrant bamboo leaves.
Amoy Street Food Centre. 7 Maxwell Road #01–18, Singapore 069111. +65 6221 1155.
J2 Famous Crispy Curry Puff
Singapore’s answer to the Spanish empanada, this savoury pastry is traditionally filled with curry chicken and potatoes. The husband-and-wife team whipping up these iconic treats stayed the course despite the closure of their original bakery, and opened J2 Famous Crispy Curry Puff in 2007. The stall offers a variety of flavours, including black pepper chicken and sardine.
Amoy Street Food Centre. 7 Maxwell Road #01–21, Singapore 069111. +65 9475 8425.
Kok Sen Restaurant
Characterised by its old-school décor of white tiles and large wooden communal tables, this no-frills eatery in the Keong Saik enclave is famous for its wok-fried hor fun (flat rice flour noodles). Kok Sen Restaurant’s other top dishes are written on strips of paper in Mandarin and pasted on the wall, but if you’re not conversant in Chinese, ask for suggestions or order the claypot yong tau foo (Hakka Chinese cuisine consisting primarily of tofu filled with ground meat mixture or fish paste).
Kok Sen Restaurant. 30–32 Keong Saik Road, Singapore 089137. +65 6223 2005.
Daily noon–2.15pm, 5–10.30pm.
Lian He Ben Ji Claypot Rice
Lian He Ben Ji Claypot Rice first opened its doors in 1979, and its current owner, Madam Lim, is the daughter-in-law of the stall’s original founder. Having worked in hawker stalls since the age of 12, Madam Lim is no stranger to the nuances of creating this traditional staple: The claypot rice served here is cooked on charcoal stoves from scratch, with juicy meat that’s marinated to perfection.
Chinatown Complex. 335 Smith Street #02–197/198/199, Singapore 050335. +65 6227 2470.
Mon–Wed, Fri–Sun 4.30–11pm.
Liao Fan Hawker Chan (78 Smith Street)
Famous for being the most affordable Michelin-starred meal in the world, Liao Fan Hawker Chan serves up popular Chinese hawker staples like soya sauce chicken rice and pork rib hor fun (flat rice flour noodles) to crowds of hungry customers. Fun fact: Chef-owner Chan Hon Meng’s ultimate ambition is to bring the restaurant global and become the “No.2 chicken eatery chain” in the world, after KFC.
Liao Fan Hawker Chan. 78 Smith Street, Singapore 058972. +65 6221 1668.
Man Man Japanese Unagi Restaurant (Tanjong Pagar)
A concept by Chef Teppei Yamashita, Man Man Japanese Unagi Restaurant is famous for its succulent grilled eels, prepared in true Japanese fashion over charcoal pits. The rice and eels used at this restaurant are flown in fresh from Aichi prefecture, in the Chūbu region of Japan.
Man Man Japanese Unagi Restaurant. 1 Keong Saik Road #01–01, Singapore 089109. +65 6222 0678.
Mon–Sat 11.30am–3pm, 6–10.30pm.
Outram Park Fried Kway Teow Mee
Originally founded in the 1950s at Metropole Cinema in Tanjong Pagar, Outram Park Fried Kway Teow has been a neighbourhood favourite for decades, and has since passed on from father to son. A word to the wise: The stall closes on Sundays, and you may want to get your noodle fix in the morning, to avoid the long queues during lunch.
Hong Lim Market & Food Centre. 531A Upper Cross Street #02–17, Singapore 051531.
Tai Wah Pork Noodle
Established way back in 1939 along High Street, this grand old dame of a hawker stall is helmed by a third-generation founder, who’s been making pork noodles at the stall since leaving national service. This stall’s rendition of the dish includes lard which infuses the noodles with more flavour.
Hong Lim Market & Food Centre. 531A Upper Cross Street #02–16, Singapore 051531. +65 9182 8881.
Tian Tian Hainanese Chicken Rice (Maxwell Food Centre)
Much-raved about (and for good reason), Tian Tian Hainanese Chicken Rice’s winning secret is its traditional recipe, which is constantly being improved by stall owner Foo Kui Lian. While the tender steamed chicken featured in the dish is certainly delectable, this establishment’s chicken rice is most famous for its fragrant rice and complex, spicy chilli sauce.
Maxwell Food Centre. 1 Kadayanallur Street #01–10/11, Singapore 069184. +65 9691 4852.
Central Business District
Anglo Indian Café & Bar (Shenton Way) [N]
Discover the diverse flavours of Indian cuisine at Anglo Indian, which serves up dishes that hearken back to the country’s colonial era. This establishment’s most popular dishes include juicy meats like Tandoori Chicken, mouth-watering curries like Rogan Josh, as well as iconic flatbreads like naan and kulcha.
Anglo Indian Café & Bar. 1 Shenton Way #01–08, Singapore 068803. +65 6636 9411.
Chen’s Mapo Tofu [N]
A must-visit for adventurous foodies, Chen’s Mapo Tofu serves up dishes inspired by both Japanese and Szechuan cuisine. The latter is known for dishes that possess a characteristic, numbing spiciness. Order their Set Meal 2, which comes with a portion of mapo tofu (bean curd with spicy sauce and meat), a portion of dan dan mian (noodles in a spicy sauce of szechuan peppers), and a drink to quell the heat!
OUE Downtown Gallery. 6A Shenton Way #02–29, Singapore 068809. +65 6221 3206.
Jewel Changi Airport. 78 Airport Boulevard #B2–238/239/240, Singapore 819666.
INDOCAFÉ - the white house [N]
Housed within an elegant white building along Scott’s Road, INDOCAFÉ - the white house serves up feasts for both the eyes and the palate. Soak in the restaurant’s old-school colonial ambience, while delighting in Peranakan* dishes like kueh pie tee (pastry filled with vegetables and prawns) and ayam buah keluak (braised chicken served with a sauce made from black nut).
INDOCAFÉ - the white house. 35 Scotts Road, Singapore 228227. +65 6733 2656.
Tue–Sun noon–2.30pm, 6–10pm.
*The term is an Indonesian/Malay word that means “local born”, which generally refers to people of Chinese and Malay/Indonesian heritage.
Clarke Quay/Dhoby Ghaut
Authentic yakitori (Japanese-style grilled chicken skewers) and a cosy ambience come together at Shirokane Tori-Tama. Diners may watch the chefs at work by requesting for a seat at the bar counter, where they’ll get a view of the chefs cooking and skewering a medley of delicious kushiyaki (Japanese-style skewered and grilled meats and vegetables).
Robertson Walk. 11 Unity Street #01–02, Singapore 237995. +65 6836 5680.
Song Fa Bak Kut Teh (New Bridge Road)
Once eaten by coolies, bak kut teh (peppery pork soup) was brought to Singapore from Fujian by Chinese migrant labourers in the 19th century and has since evolved into a much-beloved comfort food. Second-generation owners Diana Yeo and Hart Pong may have modernised the stall (you can order your meal on an iPad), but Song Fa Bak Kut Teh’s rendition of this peppery, garlicky delight stays true to the family’s original recipe.
Song Fa Bak Kut Teh. 11 New Bridge Road #01–01, Singapore 059383. +65 6533 6128.
True Blue Cuisine
Peranakan dishes are notorious for the time and effort needed to cook them properly, but True Blue Cuisine more than delivers when it comes to the rigours of preparation. The restaurant’s opulent, traditional interior matches the rich flavours of its offerings, which include itek sio (braised duck in sweet sauce) and ngoh hiang (meat rolls).
True Blue Cuisine. 47/49 Armenian Street, Singapore 179937. +65 6440 0449.
Daily 11.30am–2pm, 6–9pm.
With an emphasis on top-quality ingredients, Yhingthai Palace offers a menu of Thai and Thai-Chinese comfort food, including Thai papaya salad, Thai green curry and pineapple rice with prawns and pork floss. Don’t let the grand exterior of the restaurant intimidate you. Most of the dishes served here are pretty affordable.
Yhingthai Palace. 36 Purvis Street #01–04, Singapore 188613. +65 6337 1161.
Daily 11.30am–2pm, 6–10pm.
Hjh Maimunah (Jalan Pisang) [N]
A great option for large groups or foodies who crave diverse flavours, Hjh Maimunah’s menu showcases the rich variety of Malay and Indonesian cuisine. The establishment boasts over 40 dishes meant to be paired with rice, including local favourites like beef rendang (braised meat cooked in coconut meat and spices), tahu telur (fried beancurd in sweet sauce) and siput sedut (sea snails in coconut gravy).
Hjh Maimunah Restaurant. 11 & 15 Jalan Pisang, Singapore 199078. +65 6297 4294.
Run by a duo of brothers who’ve been honing their craft for over three decades, Alliance Seafood offers up much-beloved Singaporean seafood staples: Black pepper crab and chilli crab. The crustaceans used in these dishes are of the plump Sri Lankan variety, and hungry diners can order a set menu that includes one whole crab, cereal prawns, fried rice and deep-fried mantou (Chinese buns).
Newton Food Centre. 500 Clemenceau Avenue North #01–27, Singapore 229495.
Mon–Tue, Thu–Sat 1pm–2am; Sun 1pm–midnight.
Fresh Taste Big Prawn Noodle
An establishment that’s won multiple accolades from both food critics and local media outlets, Fresh Taste Big Prawn Noodle certainly delivers on what its name suggests, offering up succulent prawns in a delicious savoury broth, with springy pork skin and yellow noodles on the side.
Zion Riverside Food Centre. 70 Zion Road #01–04, Singapore 247792.
Tue, Wed & Fri 6–11.30pm; Thu 6.30–11.30pm; Sat noon–3pm, 6–11.30pm; Sun noon–1am.
Heng (Newton Food Centre)
Unlike its sweet Western counterpart, carrot cake in Singapore is not a cake. Instead, it’s a fried, savoury dish made with white radish, eggs and sambal (chilli paste). This Newton Food Centre stall serves up an exemplary rendition of the crowd favourite, with a perfectly crispy exterior and a moist, soft interior.
Newton Food Centre. 500 Clemenceau Avenue North #01–28, Singapore 229495.
Pun aside, Bar-Roque Grill stands out for its pitch perfect French fare, modelled after the dishes on offer at a rustic Parisian bistro. Dishes at this restaurant include the French spring chicken with crispy potatoes, as well as the black angus ribeye with baby romaine salad.
Bar-Roque Grill. 165 Tanjong Pagar Road #01–00, Singapore 088539. +65 6444 9672.
Mon–Fri noon–2.30pm, 6–10.30pm; Sat 6–10.30pm; Sun 11am–3pm, 5.30–9pm.
The Blue Ginger
Get acquainted with the complex flavours of Peranakan cuisine at The Blue Ginger Restaurant, a 22-year-old eatery that specialises in nonya (Peranakan) fare. Popular classics here include bakwan kepiting (meatballs made of crab and minced pork) and assam gulai (fish in a spicy, sour stew).
The Blue Ginger. 97 Tanjong Pagar Road, Singapore 088518. +65 6222 3928.
Daily noon–2.30pm, 6.30–10.30pm.
A vegetarian paradise that’s likely to convert diehard carnivores, Whole Earth has been specialising in Peranakan-Thai fusion cuisine since 2003. Step into the restaurant and you’ll instantly notice the smell of homemade sambal (chilli paste) used in their sambal kangkong (water spinach). The eatery is also known for its Penang rendang (braised meat cooked in coconut milk and spices), made with shiitake mushrooms instead of meat.
Whole Earth. 76 Peck Seah Street, Singapore 079331. +65 6221 6583.
Daily 11.30am–3pm, 5.30–10pm.
Balestier Road Hoover Rojak
With its blend of ingredients and various cultural interpretations, one could say that rojak (a sweet and savoury salad of vegetables, fruits and dough fritters) is symbolic of Singapore’s multi-ethnic food culture. Get a taste of this iconic dish at Balestier Road Hoover Rojak. Now manned by second-generation hawker Stanley Lim, the store has managed to retain its position on the Bib Gourmand List for the past two years.
Whampoa Makan Place. Blk 90 Whampoa Drive #01–06, Singapore 320090. +65 6253 0137.
Beach Road Fish Head Bee Hoon (Whampoa Makan Place) [N]
Beach Road Fish Head Bee Hoon specialises in variations of fish soup, a classic comfort food and hawker staple. We suggest sampling their signature dish, which consists of fried rice vermicelli noodles and tender slices of fish in a light, milky broth. You’ll want to make this a breakfast pit stop to avoid the snaking queue.
Whampoa Makan Place. 91 Whampoa Drive #01–46, Singapore 320090.
Mon–Tue, Thu–Fri & Sun 9am–2pm.
Chey Sua Carrot Cake
A stall that’s been serving hungry customers for over five decades, Chey Sua Carrot Cake is currently manned by second-generation hawkers Grace and Shirley. The two sisters have been whipping up this simple dish for over twenty years.
Toa Payoh West Food Centre. Blk 127 Lorong 1 Toa Payoh #02–30, Singapore 310127.
Chef Kang’s Noodle House [N]
Helmed by Michelin-starred Chef Ang Song Kang, this hawker stall serves up one of our island’s most popular dishes—wanton mee (egg noodles with dumplings). Chef Kang doesn’t attempt to reinvent the wheel with his take on this classic, but the juicy cuts of char siew, springy noodles and flavourful wantons that comprise this dish certainly make it worth trying!
Jackson Square. 11 Toa Payoh Lorong 3 Block A, Singapore 319579.
Tue–Fri 8am–4pm; Sat & Sun 8am–2pm.
Take a trip into Singapore’s suburbs to discover a world of tantalising, spicy dishes and authentic Indian cuisine.
Little India/Farrer Park
Located in the vibrant South Asian enclave of Little India, this North Indian restaurant is most famous for what it boldly claims to be the best biryani (an Indian spiced rice dish with meat or vegetables) in Singapore. Numerous plaudits aside (the restaurant was praised by Lonely Planet as having ‘the best biryani this side of the Bay of Bengal’), the proof is in the eating, so go ahead and dig into an aromatic mountain of spiced rice and tender meat.
Bismillah Biryani. 48 & 50 Dunlop Street, Singapore 209379. +65 6935 1326.
More information on other outlets can be found here.
Experience a dining experience sans shoes at Lagnaa, a ‘barefoot dining’ restaurant that specialises in food from across the Indian subcontinent. Visitors hankering to have their spice fix should order their fish curry and mutton masala (or mutton curry; ‘masala’ means spices).
Lagnaa. 6 Upper Dickson Road, Singapore 207466. +65 6296 1215.
Muthu’s Curry (Little India)
First established in 1969 by Mr Ayyakkannu, Muthu’s Curry is as much a family legacy as it is a local favourite. The restaurant is famous for a South Indian version of fish head curry that was concocted by its founder, and which remains safeguarded by his sons till today.
Muthu's Curry. 138 Race Course Road #01–01, Singapore 218591. +65 6392 1722.
Eminent Frog Porridge & Seafood
Located in the heart of Geylang, this stall opens until 4am and is the perfect place for late-night diners. True to its name, Eminent Frog Porridge & Seafood is most famous for its frog leg porridge, but also serves up other unique dishes, such as homemade chilli frog (cooked with chilli crab-style sauce).
Eminent Frog Porridge & Seafood. 323 Geylang Road Lorong 19, Singapore 389359. +65 9842 2941.
Lao Fu Zi Fried Kway Teow
It may be charmingly named after a nostalgic comic strip from Hong Kong, but the flavours on display at this hawker stall are no laughing matter. Its signature char kway teow (stir-fried rice cake strips) is served up with a medley of cockles, Chinese sausage and crunchy bean sprouts.
Old Airport Road Food Centre. 51 Old Airport Road #01–12, Singapore 390051.
To-Ricos Guo Shi (Old Airport Road Food Centre) [N]
One of the most popular stalls at the bustling Old Airport Road Food Centre, To-Ricos Guo Shi has been serving up kway chap (pig innards and meat, served in soya sauce with flat rice noodles), for over three decades. Long lunch time queues are the norm, but the dish’s rich, savoury flavour and silky texture certainly makes it worth the wait.
Old Airport Road Food Centre. 51 Old Airport Road #01–135, Singapore 390051.
Wed–Fri & Sun 11am–3pm; Sat 10.30am–3pm.
Sik Bao Sin (Desmond’s Creation)
Founded by second-generation hawker Desmond Chia, Sik Bao Sin serves up traditional Cantonese dishes inspired by the legacy of his father, Mr Chia Kok Hoong. The specialities here are undoubtedly the wok-fried dishes, most notably the stir-fried beef with kai lan (Chinese leafy vegetable).
Sik Bao Sin (Desmond's Creation). 592 Geylang Road (between Lorong 34 & 36), Singapore 389531. +65 6744 3757.
Daily 11.45am–2.30pm, 5.45–9.30pm.
Sin Huat Eating House
A seafood restaurant in the vibrant neighbourhood of Geylang, Sin Huat Eating House is famous for its crab bee hoon (rice vermicelli noodles). Chef-owner Danny is known for his straight-talking, colourful personality, flavourful dishes and rigorous work ethic when it comes to the culinary craft.
Sin Huat Eating House. 659/661 Geylang Road (junction of Lorong 35), Singapore 389589.
East Coast/Marine Parade
Zaffron Kitchen (East Coast)
Known for serving up unpretentious South Asian staples, Zaffron Kitchen is a great place for a taste of North and South Indian cuisine. The butter chicken is a crowd favourite, and you’ll definitely want to pair it with the restaurant’s many flatbreads and delicious, tandoor-cooked meats.
Zaffron Kitchen. 135/137 East Coast Road, Singapore 428820. +65 6440 6786.
Mon–Thu 11.30am–3pm, 5–10pm; Fri 11.30am–3pm, 5–11pm; Sat–Sun 11.30am–11pm.
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