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Written by Anna Tabrah
It’s no secret that Singapore is a food-obsessed nation. A visit to this little city-state invites you to feast like royalty, with restaurants sharing the best of Chinese, Indian, Malay and Peranakan flavours – a combination that makes Singapore’s foodie scene unlike any other in the world. From extravagant dining experiences led by innovation and sustainability to Michelin-rated stalls where you’ll get change from a tenner, the choices are endless.
Read on to discover our pick of the best restaurants in Singapore.
Best Singaporean restaurants
Mustard Seed
Twelve counter seats, reservations gone as soon as they’re released on the first of each month – Mustard Seed is one of Singapore’s hardest tables to land. Chef Gan Ming Kiat’s menu changes every two months, reinterpreting dishes like rojak and laksa through Japanese technique without losing what makes them Singaporean.
Labyrinth
Labyrinth Chef LG Han makes a point of sourcing almost entirely from Singapore’s own farms and producers, which is an impressive feat in a city that imports most of what it eats. The result is a set menu that tastes specifically, stubbornly Singaporean, with familiar flavours pushed somewhere unexpected.
One Michelin star: 2025
#40 on Asia’s 50 Best Restaurants 2025
328 Katong Laksa
The claim to fame here is hard to top: 328 Katong Laksa once beat Gordon Ramsay in a laksa cook-off, and the queues suggest nobody has forgotten. The laksa itself is the Katong style: thick coconut broth and short noodles you eat with a spoon, no chopsticks needed.
Kok Sen Restaurant
Zi char, the Singaporean tradition of wok-cooked dishes ordered sharing-style, is best experienced at Kok Sen. The big prawn hor fun should be top of your list: flat rice noodles in a smoky, glossy gravy with prawns the size of your fist. Virtually every table orders it.
Best Hawker stalls in Singapore
A Noodle Story at Amoy Street Food Centre
You’ll have to be quick: only 200 bowls a day, and they sell out. A Noodle Story serves Singaporean-style dry noodles with char siew, wontons, homemade sambal and dried shrimp. A Japanese-influenced take on a local classic that’s been drawing queues at Amoy Street Food Centre since it opened. Go early.
J2 Famous Crispy Curry Puff at Amoy Street Food Centre
Lee Meng Li spent years as a baker before switching to curry puffs, and his expertise shows. The crust at J2 is the reason people come: tantalisingly thin, deeply golden, with more layers than you’d expect from a hawker stall. For once, the (admittedly delicious) filling takes a backseat.
Tian Tian Hainanese Chicken Rice at Maxwell Food Centre
Every visitor to Singapore gets told to eat chicken rice. Most get told to eat it here. Tian Tian at Maxwell Food Centre has been the benchmark for decades – poached chicken with that characteristic silky skin, rice cooked in stock, and three sauces that each earn their place on the plate.
Hawker Chan at Chinatown Complex
From 2016 to 2021, Hawker Chan held a Michelin star, briefly making its soya sauce chicken rice the cheapest Michelin-starred meal on earth. The star is gone, but the queues aren’t. Come for the chicken: glossy, deeply savoured, served over rice or noodles for just a few dollars.
Hill Street Tai Hwa Pork Noodle
The only hawker stall currently holding a Michelin star in Singapore, and it has held it every year since 2016. Bak chor mee – springy noodles with minced pork, vinegar and chilli – is one of Singapore’s most argued-over dishes, and Hill Street Tai Hwa is where most arguments end. Just $8 a bowl.
One Michelin star: 2025
Best hotel restaurants in Singapore
Summer Pavilion
Summer Pavilion sits inside The Ritz-Carlton, Millenia, its dining room looking onto a private courtyard garden that makes it feel removed from the city outside. The Cantonese menu is the draw: precise dim sum, seafood prepared with classical technique, and a wine list that takes the food seriously. One Michelin star every year since 2019.
One Michelin star: 2025
Tiffin Room
Tiffin Room has been serving North Indian food at Raffles since 1892, which makes it one of the oldest continuously operating restaurant concepts in Singapore. The format is the experience: curries, dals and breads arrive in stacked steel tiffins, the same way they have for over a century. Book ahead.
The Grand Lobby
Afternoon tea at The Grand Lobby of Raffles is as close to a Singapore institution as the hotel itself. A harpist plays, the ceilings are colonial-era high, and the tiered stands arrive loaded with finger sandwiches, scones and patisserie.
Po
Po sits inside The Warehouse Hotel, a restored 1895 spice warehouse on the Singapore River, and the building’s history informs the menu. Chef Desmond Yong cooks Nanyang heritage cuisine: Chinese, Malay, Peranakan and Eurasian influences on a single menu. The signature popiah arrives deconstructed: wheat skins, stewed pork, vegetables and accompaniments you assemble yourself.
Basilico
A giant wheel of Parmesan greets you at the door, which tells you everything about Basilico’s Italian intentions. The spread at Conrad Singapore Orchard runs all day: antipasto, pizza, housemade pasta and a carpaccio bar invite you to one long lunch. The Signature Cheese Room is a formidable finisher. Who knew there were so many ways to enjoy mozzarella?
Jaan by Kirk Westaway
Jaan by Kirk Westaway sits on the 70th floor of Swissôtel The Stamford, high enough to watch storms roll in across the South China Sea. The menu, however, is resolutely British seaside: scallops from Scotland, turbot from Cornwall, everything rooted in Chef Westaway’s Devonshire upbringing. Two Michelin stars, and a prime perch above Singapore’s skyline.
Two Michelin stars: 2025
Best Michelin-starred restaurants in Singapore
Thevar
Penang-born Chef Mano Thevar trained in European kitchens before opening his own, and the menu at Thevar sits precisely at that intersection. Modern Indian cooking over multiple courses, with techniques borrowed from France and flavours borrowed from memory.
Two Michelin stars: 2025
#58 on Asia’s 100 Best Restaurants 2025
Buona Terra
Chef Denis Lucchi grew up in Lombardy and cooks like it – risotto, braised meats, white truffle when the season allows, butter where a less confident kitchen might reach for olive oil. Buona Terra is one of the few restaurants in Singapore making a serious case for Northern Italian cuisine specifically.
One Michelin Star: 2025
Cloudstreet
Chef Rishi Naleendra grew up in Colombo, trained at Attica in Melbourne and opened Cloudstreet in Singapore. The menu traces that journey precisely: Sri Lankan spice, Australian produce sensibility and French technique are assembled into a tasting menu that feels genuinely personal rather than merely multicultural. Guests are invited to step into a separate room for dessert, giving progressive cuisine a whole new meaning.
Two Michelin stars: 2025
Odette
Odette sits inside the National Gallery Singapore and the dishes are works of art to justify it – so exquisitely plated it almost pains you to eat them. Mercifully, the flavours are worth it. Chef Julien Royer’s French contemporary cooking recently emerged from a full renovation with a renewed focus on Asian ingredients alongside classical French technique. The most decorated table in Singapore.
Three Michelin stars: 2025
#19 on Asia’s 50 Best Restaurants 2025
Burnt Ends
The centrepiece at Burnt Ends is a pair of custom-made, four-tonne brick kilns that drive everything on the menu. Chef Dave Pynt’s Australian-style barbecue has held a Michelin star since 2018. Come for the beef cheek buns and the burnt ends themselves, the caramelised meat offcuts that give the restaurant its name. Going off-menu and ordering the ‘sanga’ is a diversion worth making.
One Michelin star: 2025
#59 on Asia’s 100 Best Restaurants 2025
Shoukouwa
Shoukouwa sources directly from Tokyo’s Toyosu Market, the same supply chain as Japan’s finest sushi counters, with shipments arriving almost daily. Uni, abalone and seasonal fish – whatever is best that week – shape the omakase menu. Two Michelin stars for sushi, outside Japan. That’s a short list.
Two Michelin stars: 2025
Candlenut
Candlenut is the world’s first Peranakan restaurant to hold a Michelin star. It’s a distinction that reflects both chef-owner Malcolm Lee’s cooking and the cuisine’s long-overdue recognition. The menu draws directly from his grandmother’s recipes, updated with modern techniques but never at the expense of the flavours that made them worth preserving.
One Michelin star: 2025
Discover Singapore
Hungry for more inspiration? Check out Michelin Stars & World-Class Bars: Singapore
