🇸🇬 2 Most Popular Kaya Toasts in Singapore

Ya Kun Kaya Toast

Started its business in the 1920s, Ya Kun Kaya Toast is one of the richest history and most popular kaya toast chain in Singapore. Ya Kun’s Value Sets feature the traditional way of eating Singaporean breakfast. In that way, the toast never goes alone; it is perfectly complemented by soft-boiled eggs and a hot drink of coffee or tea. The toast at Ya kun is very thin and crispy, thinner than its counterpart’s and crispy as the way crackers are. Ya Kun’s soft-boiled eggs are done with consistent quality from outlet to outlet. Those hot eggs are cracked before serving.

Killiney Kopitiam

Founded in 1919, Killiney Kopitiam has been around for almost a century. Made with the right sweetness level and the abundance of eggs, Killiney Kopitiam’s kaya turns out as a good choice for egg lovers. Those who want to say “hello” or “goodbye” to the Lion city in a Singaporean unique way, visit Killiney Kopitiam outlets at Changi Airport for a taste of Singapore must-try food. Delicious and affordable kaya toast can be grabbed as a quick bite for on-the run-passengers.

🇸🇬 4 Must-Try Chilli Crab in Singapore

JUMBO Seafood

JUMBO Seafood is famous for its live seafood, prepared in Singapore style. With more than twenty-year experience in serving local and international foodies. Jumbo’s award-winning chilli crab is strongly suggested by many locals. The thing that defines the style and tastes for chilli crab at a seafood restaurant must be the chilli sauce. No doubt, the chilli sauce of Jumbo lives up to its reputation – a classic version, which is thick, sweet, and slightly spicy. Its spiciness level is at the lowest one, compared with its other counterparts, so it might be just nice for Western palates.

No Signboard Seafood

No Signboard is one of the best places in Singapore for seafood with the specialty of chilli crabs. If you order chilli crab at No Signboard, you are best served with the level of spiciness of your own taste. No Signboard in Geylang is the original branch of this restaurant chain. Geylang outlet reminds diners a lot about Singapore dining ambience in the past. If you wish to feel a vibrant Singapore at night plus a touch of the country in the old days, choose to dine in the outdoor area. It is a true crab-by-the-roadside experience.

Long Beach

Long Beach Seafood Restaurant has long been a seafood paradise for Singaporeans. This famous restaurant has gained a number of culinary awards for serving the finest and freshest seafood ever. The higher level of spiciness sets this restaurant apart from others. The gravy is an impeccable combination of spiciness, sweetness and saltiness, complementing perfectly with man tou. 

Red House Seafood

Red House Seafood has forged a loyal following for its great food and bonding ambience since 1976. This restaurant always offers the best seafood dishes with freshest supplies from all over the world, including abalone from Australia, mud crab from Sri Lanka, and geoduck from Canada. Red House’s chilli gravy is sweet rather than savoury and this luscious sauce goes well with crab meat and deep-fried mantous. The restaurant’s less spicy crab dishes are just ideal for when you want something new for your palates rather than something classic.

🇸🇬 3 Authentic Hainanese Chicken Rice in Singapore

Boon Tong Kee

In 1979, Mr Thian Boon Hua started a small stall in Chinatown serving Cantonese chicken rice. Building upon the popularity of his silky white sauce chicken rice and emphasis on quality service, he rallied his family members to establish Boon Tong Kee’s first restaurant at Balestier Road in 1983. At Boon Tong Kee, chicken, rice, and dipping sauce are served separately and beautifully. The rice is fragrant and not too oily. The chicken is firm yet smooth and tender. The ginger and chilli sauce is a little bit sweet in comparison with its counterparts at other chicken rice places.

Wee Nam Kee Chicken Rice

When we order chicken rice at Wee Nam Kee, a fragrant bowl of chicken broth will come first, followed by chicken and rice. The broth is tasty enough to boost your appetite. The chicken is tender and quite lean in comparison with its other counterparts. The rice is fluffy and not too oily.

The combination of chilli sauce, ginger paste, and dark soy sauce makes up a perfect condiment to go with chicken rice. No doubt, this is the thing that makes the chicken rice meal. And Wee Nam Kee is famous for its outstanding sauce, a mixture of spicy chilli sauce, yellow pasty ginger, and silky, thick and less salty dark soy sauce.

Tian Tian Hainanese Chicken Rice

Rice sounds simple, but is the cornerstone of Tian Tian. The rice is cooked in the chicken stock to perfection – full of flavour and oily as the way Hainanese chicken rice should be. When it comes to chicken rice, people’s expectations about the chicken are as equal as the rice. Although the rice at Tian Tian has been praised more than the chicken, diners still find that the chicken is tender, juicy, smooth and flavourful. The chicken itself is pretty bland, but it is intentionally designed to make a good companion to the chilli and dark soy sauces. 

🇸🇬 3 Best Ba Kut Teh in Singapore

Song Fa Bak Kut Teh

Song Fa Bak Kut Teh has made it a brand for its Teochew-style bak kut teh, widely recognized by locals and international tourists. With two outlets located nearby on New Bridge Road, Song Fa is a smart choice when you prefer a central location eatery. A bowl of standard pork rib soup is priced at S$6.50. It satisfies diners with its three meaty pork ribs in the flavorful peppery soup. With around S$10, you can always have a comfortable meal at Song Fa. Diners will certainly be attended right after being seated and foods will be served in a couple of minutes after the order. The waiters regularly refill your bowl with hot soup is a good mark for this bak kut teh place.

Ng Ah Sio Pork Ribs Soup

Established in the 1950s, Ng Ah Sio Pork Ribs Soup Eating House has long been recognized as one of the best bak kut teh places in Singapore. This famous eating house has a loyal following for its Teochew-style bak kut teh. Besides its signature bak kut teh, Ng Ah Sio also serves a selection of pig-related dishes such as blanched pig liver, blanched pig kidney, pig tail, braised pig intestine, braised pig skin, and braised pig trotter.

Founder Bak Kut Teh

Founder Bak Kut Teh Restaurant is definitely the most popular bak kut teh place on Balestier Road, which is considered as the “bak kut teh street” in Singapore. People who have a bak kut teh craving in the middle of the night must appreciate the operating hours of Founder Bak Kut Teh as it opens till 2:30am. A lot of local and international celebrities have visited this restaurant for a good bowl of bak kut teh. It is a big surprise when the braised pig trotter dish has won people’s hearts at a bak kut teh place. With the tender of the meat, fat, and skin, all melt in your mouth.