Eating Out in SG 🇸🇬 on a Budget
Introduction
This is a list of some of the delicious food I experienced in Singapore.
Hawker Chan
Hawker Chan is the OG of the Michelin starred street food world, being the first hawker stand to gain a Star back in 2016. As his fame spread he expanded to a restaurant which he then franchised, and you can eat the famed soy sauce chicken rice that earned him his star in various locations in SG, plus Taiwan, China, Thailand, Malaysia, Phillipines, Australia and UAE. Hawker Chan stopped appearing in the Michelin Guide in 2021, but still uses the same recipe and ingredients that earned him designation and subsequent fame as the cheapest Michelin starred meal in the world.
Bismillah Biryani
Michelin Bib Gourmand is a designation created in 1997, attributed by the Michelin Guide. It distinguishes restaurants that offer good value and good cooking, and can be thought of by diners as Michelin rated on a budget.
Bismillah Biryani has been awarded Bib Gourmand 7 times since 2016, and having eaten at their Jurassic Food Hall location at Gardens by the Bay it's easy to see why! I had the Vegetable Dum Biryani, a huge portion of flavorful rice and vegetables with a raita and puppadom, for just about US$5. They have several locations across SG, and the Dunlop Street branch is the Michelin rated restaurant.
Ann Chin Popiah
Popiah, which refers to "thin pancake," is a thin crepe-like pancake wrapper filled with a mouth-watering assortment of cooked vegetables and meat. Ann Chin Popiah was founded in Fujian Province, China, in the 1940s. What makes their Popiah unique is they are completely vegetarian, containing no meat or fish, and they aren't cooked, as is traditional, in lard. They pair nicely with the other signature dish, Kueh Pie Tee, thin and crispy pastry tart shells filled with spicy, shredded Chinese turnips, and a sweet mixture of thinly sliced vegetables
There are several locations around SG, but I had lunch in the Chinatown Complex Food Centre. I tried to eat there the night before and they'd already sold out (which I was told isn't unusual), so bear that in mind if you're planning to visit.
Allauddin’s Bryani
Tekka Centre in Little India is an iconic SG destination for authentic Indian cuisine, and among its many Nasi Biryani sellers, Michelin singled out this stall for a recommendation, of which they are rightly proud. The vendor has 50+ years of experience, and a Presidential clientele. They operate pair of complimentary stalls, one serving the rice dish for which they are noted, the other selling noodle dishes and Indian breads.
They came recommended by a local tour guide, and didn't disappoint. Another delicious meal, a very generous portion, and bargain pricing.
Makan Melaka Street Food
Curry puffs are a popular street food snack all over Malaysia and Singapore, but I haven't had any better than the offering from Melaka Street Food on Arab Street. I can especially recommend the sardine puffs, although the potato, chicken and egg were also delicious. Served from a window, no sit down option here, they were excellent value at around US$1.50 each- 2 makes for a very satisfying late breakfast or lunch.
Tsuta
Originally hailing from Sugamo, Tokyo, Tsuta became the first ramen noodle restaurant in the world to achieve a Michelin Star in 2016. Since then it has or had restaurants in Phillipines, Taiwan, Hong Kong, Thailand, USA and Singapore. The group suffered following the sudden death of chef and founder Yuki Onishi and is currently enjoying a resurgence.
Tsuta, formally known as Japanese Soba Noodles Tsuta, is known for its trademark dish, shoyu (soya sauce) ramen with a chicken and seafood dashi (stock) base infused with black truffle oil. It wasn't cheap, around US$20 for a portion of their signature offering. This is the dish that earned Chef Yuki his Star in Japan, and was thoroughly delicious- the medium thick, straight noodles had just the right amount of bite, the broth was clear and refreshing, with depth added by the truffle oil, and the noodles picked up the flavor of the sauce through an in-house preparation secret, unique to Chef Yuki.
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