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Welcome to Singapore, one of the world’s great food destinations, where eating—and eating well—is a time-honored national pastime.Here you can splurge on haute cuisine from Michelin-starred chefs in some of the best fine-dining restaurants in Asia, or dig into fragrant bowls oflaksa (a spicy noodle soup) and heaping plates of ch
Welcome to Singapore, one of the world’s great food destinations, where eating—and eating well—is a time-honored national pastime.Here you can splurge on haute cuisine from Michelin-starred chefs in some of the best fine-dining restaurants in Asia, or dig into fragrant
Welcome to Singapore, one of the world’s great food destinations, where eating—and eating well—is a time-honored nationa
Welcome to Singapore, one of the world’s great food destinations, where eating—and eating well—is a time-honored national pastime.
Here you can splurge on haute cuisine from Michelin-starred chefs in some of the best fine-dining restaurants in Asia, or dig into fragrant bowls oflaksa (a spicy noodle soup) and heaping plates of char kway teow (stir-fried rice noodle strips) at one of the island’s famous hawker centers. The wide range of food and restaurants is what brings many travelers to Singapore in the first place, and few leave disappointed. In most cities the plan of attack is to map out must-see sights to pack in as much as possible; in Singapore it's often more about maximizing your meals and eating until it hurts—and then trying to fit in some more.
You hardly ever have to go far to find one of Singapore’s casual eating houses and hawker centers, which are fun, budget-friendly places to taste as many local specialties as your stomach can handle. The city-state’s indomitable megamalls are loaded with mid-range restaurants, sprawling food courts, and snack stands. Many of the island’s more upscale restaurants are tucked away in posh hotels, and many of the newer and trendier places are inside restored Chinese shophouses and once-abandoned colonial buildings. Note that upscale restaurants often close in the afternoon between lunch and dinner—from 2:30 to 6:30, for instance.
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Who wins the great debate over which country has the best hawker food, Singapore or Malaysia? Judge for yourself without crossing the causeway at this cluster of hawker stalls (thankfully air-conditioned), which has all the signature Malaysian hawker noshes in one spot. The variety (and aromas) can prove overwhelming, so your best (and safest) bet is opting for the places with the longest lines. Prices are higher than at a standard hawker center, but a little extra can be justified at standouts like the KL Jalan Alor Hokkien mee heun (stir fried noodles), famous for its secret dark sauce and 30-year-old recipe, the wok hei-filled kee claypot chicken rice cooked over charcoal, and the famous Penang Lim Brothers' char koay teow (stir-fried rice cake strips).
The lines outside this small noodle shop on a weekday at lunchtime speak for themselves. Owned by a Malaysian restaurant group, Restoran Super Kitchen, with locations also found in Kuala Lumpur, the simply-fitted, compact restaurant is often crowded, but turnover is quick. Try the dry chilli pan mee (noodles with egg, minced pork, dried anchovies, and spring onion) and adjust the spice levels to your palate. There’s a range of add-on extras, including rice dishes, soft drinks, and tea and coffee to complete your meal.
22 China St., Singapore, Singapore, 049564, Singapore
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