Sin Huat Eating House is a zi char seafood restaurant in East Coast, Singapore.
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 dishes: Crab bee hoon, Cereal prawns
Must 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.
Address: 659 Lorong 35 Geylang, Singapore 389589
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.
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.
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.
