Best Food in Singapore: Islandwide Favourites
Popular food around Singapore, regularly updated. Not sponsored la, who even want to pay us sia
๐ฝ๏ธ This Fortnight's Picks

1. Happy Crab ๐ฆ
Grilled black pepper and garlic butter crabs; roe-filled female crabs; sambal, wasabi, mayo dips.

2. Keen's Bagelry ๐ฅฏ
Japanese-NYC style bagel sandwiches: Bekki, Truffle Chicken, Loxu, Hashstack, Truffle Salmon.

3. Jade Palace Seafood Restaurant ๐ฅ
Michelin-recommended Cantonese cuisine; dim sum, salt & pepper squid, claypot crab, fried frog legs.

4. Loyang Way Big Prawn Noodles ๐
Big prawn noodles, pork ribs, XL prawns; long queues, industrial location.

5. ๆทปๅ่่่้ข MINCED PORK NOODLE ๐
Soup bak chor mee with handmade dumplings, meatballs, and minced pork.

6. Good Pig Trotters Fried Bee Hoon ๐
Pig trotter fried bee hoon, chicken rice, laksa; available until 10:30am.

7. Sin Hoi Sai Seafood Restaurant ๐ฆ
Chilli crab, black pepper crab, prawn paste chicken, moonlight hor fun; open till 4am.

8. 928 Yishun Laksa ๐
Rich, creamy laksa with prawn-forward broth, fresh cockles, and homemade sambal.
๐ฅข Previous Picks

Petite Krumbs ๐ฅ
Taro Mochi Tart, Lemon Mochi Tart, Butter Croissant, Canele, Sourdough Cinnamon Bun.

Desa Rancapanggung Malay Cuisine ๐ฅฅ
Nasi lemak, mee rebus, mee siam, lontong sayur lodeh; Indonesian-influenced Malay cuisine.

Rempapa ๐ฅ
Heritage cuisine: Buah Keluak Fried Rice, Beef Cheek Rendang, Nasi Lemak, Kueh platter.

Wah Lok Cantonese Restaurant ๐ฆ
Baked barbecued pork buns, steamed prawn dumplings, Peking duck, and roast duck.

BOMUL Samgyetang ๐ฒ
10 variations of Samgyetang, including Rejuvenation (black garlic) and Spicy Cure. Duck and Chicken Ddukgalbi, Ginseng ice cream.

Ponggol Nasi Lemak Centre ๐ฅฅ
Fragrant coconut rice, crispy chicken wings, ngoh hiang, silver fish, and runny egg.

Lerouy ๐ฆ
Modern French cuisine, omakase style; oyster, sweetbread, scallop, smoked duck, refined desserts.

The Blue Ginger ๐ฅ
Peranakan cuisine: Ayam Panggang, Beef Rendang, Kueh Pie Tee, Otak-Otak, Durian Chendol.































