The Top 10 Restaurants in Singapore

This Michelin-starred hawker stall has been serving bak chor mee (minced pork noodles) for over 80 years, and the vinegary, umami-rich broth is genuinely world-class. Order the medium or large bowl with extra liver for the full experience. The queue is a serious commitment — expect 45 minutes to over an hour on weekends.

The world's cheapest Michelin-starred meal, this hawker stall serves soy-sauce chicken rice and noodles that earned a star in 2016. Order the soy chicken rice or char siew noodles — both are exceptional for the price. Queues can be long, especially on weekends, so arrive early or off-peak.

An institution since 1969, Muthu's Curry is the go-to for fish head curry in Singapore — a massive, flavour-packed red snapper head in a rich, tangy curry that's meant to be shared. The banana leaf meals and mutton chops are also excellent. The Race Course Road branch is the original and most atmospheric.

The world's first Michelin-starred Peranakan restaurant, Candlenut by chef Malcolm Lee elevates nyonya cuisine with refined technique while keeping it deeply rooted in tradition. The buah keluak fried rice and beef rendang are standouts. Dempsey Hill location means you'll need a taxi or Grab — but the lush surroundings add to the experience.

A long-standing local favourite for Hainanese chicken rice, Wee Nam Kee serves silky poached chicken over fragrant ginger-infused rice with a punchy chilli sauce. The roasted chicken version is equally popular. Less touristy than competitors in Chinatown, this is where many locals actually go for their chicken rice fix.

A modern Australian barbecue restaurant by chef Dave Pynt, Burnt Ends uses custom-built wood-fired ovens to produce some of the most technically precise grilled food in Asia. The beef short rib, sanger sandwich, and burnt ends brisket are must-orders. Reservations are notoriously hard to get — book weeks in advance via their website.

Violet Oon is Singapore's most celebrated Peranakan cook, and her restaurant delivers refined nyonya classics in an elegant setting. The dry laksa, ngoh hiang, and kueh pie tee are outstanding. The Buona Vista outlet is less crowded than the tourist-heavy National Kitchen at the Civic District, making it the preferred choice for locals.

A beloved zi char restaurant famous for its silky smooth Hainanese chicken rice and a wide menu of wok-fried dishes. The Balestier flagship is the original and best, with locals swearing by the steamed chicken and the crispy roasted pork. It gets packed on weekends so weekday visits are recommended.

Jumbo at East Coast Seafood Centre is the definitive place for Singapore chilli crab — messy, sweet-spicy, and deeply satisfying eaten with fried mantou buns. The black pepper crab is equally excellent and arguably better. Book ahead for weekends and go hungry; portions are generous and best shared among a group.

The peppery Teochew pork-rib soup that locals swear by, from a 1969 pushcart-turned-institution near Clarke Quay. Michelin Bib Gourmand, free soup refills, order rice separately. Comforting and reliable.

A Kampong Glam legend since 1908, across from Sultan Mosque, famous for murtabak, biryani and prata. Halal, cheap, cash-friendly, and the mutton murtabak is the thing to get. No-frills and beloved.

Chef Han Li Guang's Labyrinth is a Michelin-starred restaurant that reinterprets Singapore hawker classics through a fine-dining lens — think chilli crab ice cream and laksa made with extraordinary precision. It's a genuinely intellectual dining experience that provokes thought about local food culture. The tasting menu changes seasonally and reservations are essential.

A beloved Japanese ramen chain with a cult following in Singapore, the Tanjong Pagar branch serves rich, creamy tonkotsu broth with perfectly springy noodles and a choice of egg toppings. The set meal with unlimited hard-boiled eggs and bean sprouts is exceptional value. Queues form regularly but move quickly.

Consistently ranked among Asia's best restaurants, Odette by chef Julien Royer offers refined French cuisine inside the National Gallery Singapore. The tasting menus are meticulously crafted with seasonal ingredients and impeccable technique. Expect a full evening commitment and a bill to match — this is Singapore's pinnacle fine dining experience.

A neighbourhood institution in Singapore's hippest heritage estate, Tiong Bahru Bakery is famous for its kouign-amann — a caramelised, buttery Breton pastry that locals queue for on weekend mornings. The croissants and coffee are also excellent. The original Tiong Bahru outlet has the most character, set among pre-war shophouses.