The rooms worth a reservation in Singapore, from neighbourhood bistros to the new classics.
The restaurants worth the trip in Singapore. bistros, neo-classics, neighbourhood favourites, and the rooms locals book first.
Dave Pynt's Michelin-starred barbecue restaurant at Dempsey Hill. Asia's 50 Best No. 38 in 2025. 4-tonne custom kiln; smoke-roasted meats and raw bar.
Signature: Burnt Ends burger, Dave's hot links, Pulled pork
Order: The pulled pork sandwich at lunch, served at the bar without a reservation
Tip: Reserve exactly 30 days ahead when bookings release at 10am; the walk-in bar at lunch is the shortcut locals use.
The canonical Singapore address for chilli crab since 1987. Tomato-egg sauce with Sri Lankan mud crabs; long queues every evening at East Coast.
Signature: Chilli crab, Black pepper crab, Cereal prawns
Order: Chilli crab with fried mantou buns to scoop the sauce
Tip: Book the dinner seating; weekday lunch is easier and you avoid the tourist peak.
Bib Gourmand zi char that put crab bee hoon on the global food map. No menu; tell owner Danny Lee what you want. Budget S$80 to S$150 per person.
Signature: Crab bee hoon, Cereal prawns
Order: Crab bee hoon: rich, garlicky broth soaked into rice vermicelli with whole crabs
Tip: Go after 8pm on a weekday for shorter waits; accept whatever is fresh that night, not just the crab.
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.
Originator of white pepper crab, started in the 1970s by Ong Kim Hoi. The Geylang original retains the most atmosphere and the definitive version.
Signature: White pepper crab, Steamed flower crab, Moonlight hor fun
Order: White pepper crab: the dish the founder created, fragrant with fresh white pepper and wok heat
Tip: Order the flower crab in addition to the white pepper crab for a comparison; both are priced by weight so ask before ordering.
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.
Michelin Bib Gourmand nasi padang institution near Sultan Mosque. Traditional Malay and Indonesian recipes since 1992; buffet spread changes daily.
Signature: Beef rendang, Ayam bakar sunda, Lemak siput sedut
Order: Beef rendang and the lemak siput sedut (spiced snail in coconut curry), available only on certain days
Tip: Arrive before noon on weekdays; the best dishes sell out fast and the queue moves quickly once you know the system.
Singapore's most famous murtabak restaurant since 1908. A century of craft in the crisp, generously filled murtabak; mutton biryani runs close.
Signature: Murtabak, Nasi biryani, Roti prata
Order: The mutton murtabak: pan-fried flatbread stuffed with minced meat, egg, and onion, served with curry sauce
Tip: Order the murtabak for two even for a solo visit; the single portion is generous and the double is enormous.
East Coast laksa institution that defeated Gordon Ramsay in a 2011 cook-off. Nancy Koh's coconut-prawn broth has drawn queues at the flagship since the 1990s.
Signature: Katong laksa
Order: The standard laksa, served with cockles and thin rice noodles cut short so you can eat with just a spoon
Tip: Arrive before 10am on weekends to avoid a long wait; the broth is slightly richer at the East Coast Road flagship than at any branch.
Michelin Guide-listed Cantonese restaurant at Regent Singapore. Whole-roasted dishes, dim sum, and a wine list serious about Chinese food pairing.
Signature: Peking duck, Suckling pig, Baked barbecue pork pastry
Order: The Peking duck, carved tableside; the baked BBQ pork pastry from the dim sum selection
Tip: Book a weekday dim sum lunch for the best value access to the kitchen's highest skill.
Contemporary Southeast Asian tasting menus drawn from pasar malam night market flavours and traditional techniques at Tanjong Pagar. Michelin Guide-listed.
Signature: Pasar malam-inspired tasting courses
Order: The tasting menu drawing from pasar malam night market traditions and Southeast Asian produce
Tip: Reserve at least two to three weeks ahead; the restaurant seats fewer than 30 diners at a time.
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.
Best Steakhouse in Asia 2024; World's 101 Best Steak Restaurants 2025. Singapore's serious steak address since 2012, ageing Fiorentina cuts in-house.
Signature: Bistecca alla Fiorentina, Cacio e pepe
Order: The bistecca alla Fiorentina, dry-aged on the bone and served for two: the defining version in Singapore
Tip: Order the steak for two minimum; the kitchen does not serve it as a solo cut and the portion is designed for sharing.
Michelin Guide-listed Mediterranean and Middle Eastern restaurant on Peck Seah Street. Bold mezze and grilled meats; back in Tanjong Pagar in 2025.
Signature: Shawarma plate, Mezze spread, Fattoush
Order: The mezze spread to share followed by the slow-roasted lamb shawarma
Tip: The bar programme is genuinely good; a cocktail before dinner is part of the Fat Prince ritual.
East Coast flagship for black pepper crab; sauce spicier and more pungent than most rivals. Open-air, sea-facing setting on East Coast Parkway.
Signature: Chilli crab, Black pepper crab, Drunken prawns
Order: Black pepper crab: the sauce is the spiciest and most aromatic version of the style in the city
Tip: Ask for medium spice for the black pepper sauce if it is your first time; the full version is genuinely hot.
Best-known late-night dim sum on Jalan Besar since 1962. Trolleys until 4am on Fridays and Saturdays; har gao and char siew bao are the benchmarks.
Signature: Char siew bao, Ha gao, Chee cheong fun
Order: Char siew bao and the pan-fried turnip cake; the kitchen has been making them the same way since 1962
Tip: Go between 11pm and 1am for the sweet spot: kitchen at full speed, queue manageable, tables still turning.
The Katong Square outlet of Thai-run Khao Hom by Rung Mama, the East Coast follow-up to the Ang Mo Kio original. Priced at $$. At 88 East Coast Road.
Signature: Tom yum goong, Pineapple fried rice, Pad kra pao, Thai hotpot
Order: The fragrant tom yum goong and the pineapple fried rice from the Chef's Recommendation menu; share the Thai hotpot with meat and seafood on a longer table.
Tip: Marine Parade MRT is the nearest station. Friday and weekend lunches fill the corner unit; reservations recommended for groups.
Rose from one to two Michelin stars in the 2025 Singapore guide. Chef Yoshio Sakuta's Edo omakase; seasonally sourced Japanese fish and a specific rice blend.
Signature: Seasonal nigiri omakase, Uni hand roll
Order: The full omakase; the rice-to-topping ratio is a particular obsession of the kitchen
Tip: The counter seats only twelve; booking opens 30 days ahead and fills in hours.
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.