Singapore\u2019s multi-ethnic culture and heritage are serving up an increasingly vibrant food scene. From its hawkers’ stalls to fine dining restaurants it’s a true foodies delight!<\/p>\n
Singapore\u2019s cuisine is as diverse as the destination. As a living seaport, Singapore<\/a> has been enriched with flavours from the native Malays and the Chinese. As well as Indonesian, Indian, Peranakan and Western traditions, particularly English and Portuguese-influenced Eurasian, known as Kristang.<\/p>\n With this dynamic cultural infusion, Singapore has emerged as a global food destination, beyond the art in the kitchen. For the best food immersions, full of colour, culture, and flavour, you can\u2019t miss these hubs in what many consider to be Asia\u2019s culinary capital.<\/p>\n The quintessential Singaporean breakfast at Ya Kun Kaya Toast will get your day started. As all the locals do, in the heart of Chinatown. Kaya toast is charred on a charcoal fire and combined with coconut jam and a slab of butter. You can also dip your kaya toast in soft-boiled eggs if you really want to kick it like a local. And don\u2019t forget a nice strong local coffee.<\/p>\n This is undisputedly one of Singapore\u2019s most celebrated dining experiences.Renowned for its avant-garde cuisine and ranked this year as number 27 of Asia\u2019s top 50 restaurants. It’s also 31 out of the world\u2019s best 50 bars, and is surprisingly affordable. www.tipplingclub.com<\/a><\/p>\n For all-day casual dining with a Singaporean edge, you must experience the divine Raffles Hotel. It has the ultimate slow-cooked bak kwa pork ribs<\/em> and kaya sticky buns<\/em>. www.raffles.com\/singapore\/<\/a><\/p>\n If you\u2019re in Tiong Bahru – one of Singapore\u2019s coolest neighbourhoods \u2013 check out the local food creations. This includes Chwee kueh<\/em> (steamed rice cakes topped with diced preserved radish and chilli), Jian Bo Chee Kueh<\/u><\/em>, fishball noodles from Hui Ji Fishball Noodles and Yong Tau Foo<\/em>, and pau<\/em> (steamed buns with a filling, typically barbecued pork) from Tiong Bahru Pau. tiongbahru.market<\/p>\nYa Kun Kaya Toast \u2013 for a Singaporean breakfast<\/strong><\/h2>\n
Tippling Club \u2013 for an avant-garde experience<\/strong><\/h2>\n
Ujong \u2013 for a casual \u201cRaffles\u201d experience<\/strong><\/h2>\n
Tiong Bahru Markets \u2013 for hipster local delights<\/strong><\/h2>\n
Satay by the Bay \u2013 for hawker creations among nature<\/strong><\/h2>\n