9 Best Restaurants in Singapore

Tucked behind an imposing IKEA building, one of the island's oldest food centers is particularly popular with locals in the Alexandra area; expect lines on weekend mornings to snake across the hall. But the wait is worth it, as you’ll find some of Singapore’s best hawkers here. Some of the longest lines will probably be at Bao Zai, where buns are filled with their legendary chae siew (barbecue pork), or Jin Jin Dessert, an ABC institution serving signature chendol (coconut milk and rice flour dessert) and ice kachang (shaved ice with sweet beans). If you’re feeling a little homesick, indulge in western dishes with a local twist (and huge portions) at Wow Wow West.

Established in 1995 by a group of friends, this is one of Singapore's first spots to serve Peranakan cuisine. In a beautifully restored shophouse, the restaurant offers a range of well-prepared Malaysian/Chinese fare, including signature ayam panggang (smoky chicken with spiced coconut milk) and rich beef rendang. The house favorite dessert, durian chendol, is a glorious mixture of red beans, pandan-flavored jelly, and coconut milk, finished with puréed durian. While perhaps the most polarizing fruit on the planet—you'll either love it or hate it—you should try it at least once, and there's no better place than here.

Housed in the historic Warehouse Hotel, this modern restaurant is named after the founder’s popo (grandmother), from whom their famed popiah (fresh spring rolls) recipe is said to have originated. Classic hawker dishes are given a refined update here with high-quality ingredients and impeccable service. Signatures include the aforementioned popiah, a do-it-yourself rolling experience that culminates in fresh, vibrant spring rolls with a more-ish filling; the skins are handmade daily by heritage hawkers. Other highlights include crisp kueh pie tee (pastry shells a spicy turnip, pork, and prawn filling) and sweet, smoky kurobuta char siew (barbecued pork collar). The adjoining Lobby Bar serves an eclectic menu of cocktails, featuring Singaporean twists on old classics, like the pandan-infused Singaporean sazerac, a perfect place to have a post-dinner nightcap.

Standing on the Singapore River with waterside views, this breezy food center is well-known for the quality of its hawker stalls. Famous stalls include No. 18 Zion Road Fried Kway Teow (#01–17), serving smoky noodles with cockles, fish cake, and Chinese sausage; and Michelin-rated Zion Road Big Prawn Noodle (#01–17), serving spicy noodles with large prawns, pork rib, and fried onions. As always there’s a huge range of choices, with everything from xiao long bao (steamed Chinese dumplings) to cheng tng (a "healthy" sweet soup dessert with dried fruit, nuts, and mushrooms). Evenings and weekends are the busiest times, so come early to get one of the tables facing the river.

A bustling, palm-lined hawker center on the edge of the Botanic Gardens, Adam Food Center has a high hit rate of great stalls to choose from. Highlights include Warong Pak Sapari (stand 9) for fragrant mee soto (Indonesian noodles in chicken broth); and Noo Cheng Adam Road Big Prawn Noodles (stand 27) for juicy prawns served with pork ribs and noodles. There’s everything from rich mutton curry to refreshing ice kacang (shaved ice with sweet topping), so "chope" your table and get ordering.

Candlenut was the world's first Michelin-starred Peranakan restaurant, serving a little-known traditional cuisine that blends Chinese ingredients with Malaysian and Indonesian spices and cooking methods. The restaurant’s design reflects this style, with intricate tiles on the floor and straw lanterns hanging from the ceiling. The "ah-ma-kase" set lunch and dinner menus, while a touch on the pricey side, are an excellent introduction to the cuisine, serving plate after plate of colorful food. You can also opt for the à la carte menu to pick between the many fragrant curries, braises, and Chinese wok dishes available.

This intimate, homey spot is an excellent place to try affordable Nonya cuisine. Traditionally the food of Chinese migrants who settled in Singapore, Nonya dishes are marked by their incorporation of Malaysian and Indonesian spices and techniques. Signature dishes include ayam buah keluak (chicken in a tamarind sauce and buah keluak nuts) and pulot hitam (a soup made with sticky black rice). Service is always friendly and attentive.

Enter a delectable world of Nonya tastes at this acclaimed Peranakan-style restaurant, housed in the ground floor of a traditional shophouse with tables spilling onto the street. The signature beef rendang, ikan asam pedas (spicy tamarind fish), udang nenas masak (prawn and pineapple coconut curry), grilled sambal barramundi, and chinchalok (fermented shrimp) omelet are all affordable, authentic and flavorsome dishes.