Singapore's oldest trading quarter, where century-old shophouses shelter Michelin-recognised hawker stalls, Chinese temples, and a food centre with over 200 vendors.
Singapore's most consistent Spanish tapas bar in a Keong Saik shophouse. Michelin Guide-listed; cold and hot tapas, wood-fired plates, Iberian wines.
Signature: Patatas bravas, Gambas al ajillo, Jamon iberico
Order: The crispy suckling pig when available; the daily special pintxos at the bar
Tip: The ground-floor bar takes walk-ins; arrive before 7pm for counter seats without a wait.
Modern Japanese restaurant and rooftop bar in Customs House on Collyer Quay. Rooftop terrace views over Marina Bay; underrated Singapore evening settings.
Signature: Salmon belly sashimi, Wagyu gyoza, Truffle fried rice
Order: The salmon belly sashimi and a rooftop cocktail at sunset over Marina Bay
Tip: Book the rooftop table for sunset on weekdays; weekends require advance booking weeks ahead.
Named for a sour starfruit rarely on menus. The kitchen rehabilitates obscure Singapore ingredients into tasting menus that feel genuinely local.
Signature: Seasonal tasting menu with obscure local ingredients
Order: The seasonal tasting menu; ask what local ingredients the kitchen is working with that week
Tip: This is one of the harder reservations in Singapore; the team posts availability through their website and social channels.
Violet Oon's flagship inside National Gallery Singapore. Peranakan heritage recipes by Singapore's celebrated food writer in a colonial dining room.
Signature: Ayam buah keluak, Beef rendang, Nonya laksa
Order: Ayam buah keluak: chicken braised with the black Indonesian nut that is the soul ingredient of Peranakan cooking
Tip: Book the weekend lunch for the dim sum menu; the evening tasting menu is longer but the lunch is better value.
Julien Royer's three-Michelin-star restaurant in National Gallery Singapore. World's 50 Best No. 25 in 2025; layered tasting menus with Asian inflections.
Bjorn Frantzen's three-Michelin-star Bukit Pasoh shophouse. Japanese craft and Scandinavian precision in a 23-seat room. No. 1 in Singapore by La Liste 2025.
Rishi Naleendra's two-Michelin-star Amoy Street shophouse. Sri Lankan ingredients through European structure in a 24-seat room above a wine bar.
Kirk Westaway's two-Michelin-star room on Level 70 of Swissotel The Stamford. Modern British fine dining with panoramic Singapore skyline views.
Emmanuel Stroobant's two-Michelin-star French restaurant at One Fullerton since 2000. Panoramic Marina Bay views and Asian ingredients in French forms.
Kevin Wong's Michelin-starred and Green Star restaurant in Duo Galleria. 24-seat seafood tasting menu paying tribute to the Malay Archipelago and its produce.
Chef Louis Han's Michelin-starred Korean fine-dining room on Telok Ayer. Seasonal Seoul cooking in a modernist hanok-inspired space with French technique.
Michelin-starred Cantonese at The Ritz-Carlton Millenia Singapore, starred in every guide since 2016. Seasonal seafood menu in a tranquil garden setting.
Order: ['Heart attack fried rice', 'US Black Angus rib eye', 'Hokkien mee']
Tip: Open until 1am, making it one of the more civilised late-night dining options in the city centre. The Gothic courtyard at CHIJMES is beautiful at night.
Order: ['Hainanese chicken rice', 'Steamed fish with ginger', 'Kai lan with oyster sauce']
Tip: The lunch hour between 12pm and 1.30pm gets very busy on weekdays. Order a large whole chicken for groups. Bib Gourmand recognised since 2025.
Order: ['Crab curry', 'Kottu roti', 'Pol roti with coconut sambal']
Tip: Reservations strongly advised especially on weekends. The crab curry is the non-negotiable order; call ahead to confirm availability.
Order: ['Braised goose platter', 'Steamed pomfret', 'Teochew cold crab']
Tip: The cold crab requires advance order. Hotel setting means parking is easier than most city-centre restaurants.
Order: ['Gaeng khiao wan (green curry)', 'Larb moo', 'Thai basil fried rice']
Tip: New 2025 Bib Gourmand. Book ahead as the restaurant is small and popular since receiving the recognition.
Order: ['Duck confit', 'Steak frites', 'Cheeseboard']
Tip: The set lunch is excellent value at around S$38. Wine list is approachable and the staff will help pair without judgment.
Order: ['Single-origin filter pour-over', 'Aeropress brew', 'Seasonal espresso']
Tip: This is a filter-forward cafe. Come for the coffee, not the food. Arrive early on weekends as queues form. Open Friday to Wednesday 10am to 6pm.
Order: ['Filter of the day', 'Cold brew', 'Single-origin espresso']
Tip: One of the smallest footprint cafes in Singapore but worth seeking out. Closed Tuesday. The coffee-to-take-home selection is well curated.
Order: ['Dirty coffee', 'Single origin espresso', 'Cold brew']
Tip: Bras Basah Complex is a labyrinthine arts and book building; navigate to #01-05 on the ground floor. Open Monday to Saturday 8am to 5pm.
Order: ['Seasonal tart', 'Espresso', 'House coffee']
Tip: Small space with limited seating. Particularly popular on weekend afternoons when the dessert range is at its fullest.
Order: ['Country sourdough loaf', 'Croissant', 'Seasonal viennoiserie']
Tip: Open Tuesday to Sunday 8.30am to 5pm. Small space; limited seating but the breads travel well.
Order: ['Pandan kaya bun', 'Soft raisin loaf', 'Cream puff']
Tip: Available at hawker centres and coffee shops across Singapore. The Maxwell Food Centre adjacent to this address is an ideal companion stop.
Tip: Retail beans available for purchase. Open Friday to Wednesday 10am to 6pm. The filter bar is the main event; ask the barista what is on the grinder.
Tip: Closed on Tuesday. The retail beans are excellent value relative to their quality. Bring a reusable bag; the neighbourhood walk to Chinatown Complex is well worth combining.
Tip: Open from 7.30am on weekdays making it one of the earliest specialty options in the financial district. Retail beans available at all outlets.
Wine focus: Natural and biodynamic, producer-driven
Order: ['Grower champagne by the glass', 'Skin-contact white', "Chef's seasonal small plate"]
Tip: Evenings get animated on weekends; quieter weekday dinners allow more time with the wine list. Open Tuesday to Saturday from 5.30pm.
Signature drink: Lah cocktail (from 2026 Singlish menu)
Tip: Open from 5pm daily. The bar is in the CHIJMES/Bugis neighbourhood; pairs well with dinner at a nearby table before drinks here.
Signature drink: House Atlas Gin Martini
Tip: A full hotel-bar experience; dress smart. The gin tower display alone justifies the visit. Ranked on the World's 50 Best Bars 2024 at No.43.
Signature drink: Now and Then seasonal menu cocktail
Tip: Open Monday to Thursday from 6pm to 2am; Friday and Saturday until 3am. Closed Sundays. No reservations; walk-in only.
Signature drink: Singapore Sling
Tip: Walk-ins only; no reservations. Come early evening for the best atmosphere. The S$37 Singapore Sling is worth it once for the history. Sunday to Wednesday until 10.30pm.
Signature drink: All Stars section signature cocktail
Tip: Good choice for groups wanting cocktails and food in one place. The late hours make it suitable for an after-dinner stop. Book ahead for weekend evenings.
Signature drink: Seasonal signature from the rotating menu
Tip: Open from 5pm Tuesday to Sunday. The large multi-level space makes it good for groups who have not planned carefully where to drink.
Try: Hainanese chicken rice
Order: ['Chicken rice plate', 'Soup']
Tip: Arrives early; opens at 10am and sells out before closing at 7.30pm most days. The queue is longest between 12pm and 2pm. The nearby Ah Tai stall is run by a former employee and equally good with a shorter wait.
Try: Char kway teow
Order: ['Char kway teow (with cockles)']
Tip: Operates Tuesday to Sunday from 6am to approximately 3pm. The queue starts early; go at 7am for a manageable wait. Worth the trip from anywhere in the city.
Try: Soya sauce chicken rice
Order: ['Soya sauce chicken rice', 'Noodle with soya sauce chicken']
Tip: Opens around 10.30am and sells out by early afternoon. Arrive before noon on weekdays. The Michelin star was subsequently dropped but the food has not changed.
Try: Satay
Order: ['Chicken satay', 'Beef satay', 'Satay with ketupat and peanut sauce']
Tip: Opens daily from 7pm on Boon Tat Street outside Lau Pa Sat. The hawker centre inside is open 24 hours for other dishes. Arrive by 7.30pm for the best atmosphere.
Order: ['House lager', 'House IPA', 'Cask-pulled pale ale']
Tip: Open daily into the evening. Friday after-work hours fill the upstairs taproom first. A short walk from Telok Ayer or Chinatown MRT.
Tip: Weekday lunches between 12pm and 2pm are the busiest. Come early for Tian Tian or queue for the famous congee. The fruit juice stall on the ground floor is a reliable companion.
Tip: The sheer size is overwhelming on a first visit; pick a direction and explore methodically. The roast meat stalls on the second floor are particularly strong. Go outside peak lunch hours to avoid the longest queues.
Tip: Visit in the evening for the satay street atmosphere on Boon Tat Street. The interior hawker centre is open 24 hours for late-night eating in the CBD. Walking distance from Raffles Place and Telok Ayer MRT.
Tip: Tours run on request; book through the Betel Box website at least a week ahead to confirm availability. Small groups keep the pace manageable and allow stall owners to interact with participants.
Tip: Book online at least 48 hours ahead; classes fill quickly. Also offers a standalone cooking class option without the walking tour.
Tip: Evening tours begin around 6pm, timing the satay street experience at Lau Pa Sat. Small group maximum of 10 people keeps interactions personal.
Tip: Includes visits to the Tian Tian and other Bib Gourmand stalls. Book ahead as the Michelin-focused itinerary sells out quickly.
Tip: Signature ticketed events sell out in advance; monitor the STB website from July for 2026 ticket releases. Free pop-ups and market events run throughout the festival period without booking.
Tip: Follow @sgcocktailweek for the full programme announcement, typically in March-April. Book masterclasses immediately on release; the most popular sell out within hours.
Tip: The busiest period is the two weekends before Lunar New Year; weekday afternoons are calmer. Bak kwa from the established vendors such as Bee Cheng Hiang and Lim Chee Guan have long queues but are consistently worth the wait.
Tip: Book at least a week ahead; the class runs daily and sells out. Allergy and dietary requirements are accommodated with advance notice. One of the best introductions to Singapore food culture available.
Tip: Weekday mornings before 11am and late afternoons after 3pm are the quietest periods. Tian Tian chicken rice opens at 10am and regularly sells out before 3pm.
Tip: Open 24 hours though not all stalls operate overnight. The mid-morning and early afternoon windows (10am to 12pm and 2pm to 5pm) avoid the peak queues.
Tip: Opens at 10am; regularly sells out before 3pm. Queue forms before 10am on weekends. The stall is closed on some Mondays.
Tip: Satay Street is best from 7.30pm to 10pm when the charcoal fires are fully going. After midnight the interior stalls handle the remaining trade. Walking distance from Raffles Place MRT.
Tip: The 24-hour stalls thin out between 3am and 7am; the most reliable late-night options are the roast meat and economy rice sections. Smith Street MRT is minutes away.
Asia's most ranked nightclub, in the global top ten since the 1990s. Three rooms at Clarke Quay Cannery: Zouk main floor, Phuture for hip-hop, and Velvet Underground. International DJ bookings weekly.
Tip: Tickets for international DJ nights from S$30 to S$80 on Zouk's website or at the door. The Zouk main floor is the centrepiece; Phuture is louder and more casual.
Clarke Quay's anchor live rock and blues venue, one of the longest-running live music bars in Singapore. Local and visiting bands play nightly from 10pm; the crowd spans expatriates, tourists, and dedicated music fans.
Tip: Live music starts around 10pm. The outdoor tables on the Clarke Quay riverside are available earlier in the evening. No cover charge for most nights.
The unmarked Hongkong Street speakeasy that launched Singapore's cocktail revolution in 2011. Seasonally rotating menu; the bartenders have shaped an entire generation of Singapore cocktail talent.
Tip: No reservations. Arrive before 7pm on weekdays for a seat without a long wait. The menu changes frequently; ask the bartender for a recommendation based on spirit preference.
Asia's 50 Best Bars 2025 No. 23. Klipsch La Scala speakers deliver vinyl-driven jazz, soul, funk and ambient in a Mid-Century wood and terrazzo interior. Serious Pan-Asian kitchen for dinner.
Tip: No reservations. The sound system is the centrepiece; arrive for the opening set on Friday for the best listening conditions before the room fills. The Pan-Asian kitchen is serious enough to constitute dinner.
Boon Tat Street closes at 7pm for Singapore's best-known satay street: nine charcoal-fired stalls, cold beer, and the CBD skyline as backdrop. Interior 24-hour hawker centre handles the late shift.
Tip: Satay street peaks 8pm to 10pm. After midnight the interior stalls carry the nocturnal trade. The 24-hour format makes it the most reliable late-night option in the CBD.