Thai$$east-coast
The Katong Square outlet of Thai-run Khao Hom by Rung Mama, the East Coast follow-up to the Ang Mo Kio original. Priced at $$. 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.
Edomae sushi$$$$marina-bay
Rose from one to two Michelin stars in the 2025 Singapore guide. Chef Yoshio Sakuta's Edo omakase; seasonally sourced Japanese fish and a specific rice blend.
Signature: Seasonal nigiri omakase, Uni hand roll
Order: The full omakase; the rice-to-topping ratio is a particular obsession of the kitchen
Tip: The counter seats only twelve; booking opens 30 days ahead and fills in hours.
Peranakan and Singaporean heritage$$$chinatown
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.
Modern Australian barbecue$$$dempsey-hill
Dave Pynt's Michelin-starred barbecue restaurant at Dempsey Hill. Asia's 50 Best No. 38 in 2025. 4-tonne custom kiln; smoke-roasted meats and raw bar.
Signature: Burnt Ends burger, Dave's hot links, Pulled pork
Order: The pulled pork sandwich at lunch, served at the bar without a reservation
Tip: Reserve exactly 30 days ahead when bookings release at 10am; the walk-in bar at lunch is the shortcut locals use.
Singaporean seafood$$$east-coast
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.
Zi char seafood$$$east-coast
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.
