The 15 Best Restaurants in Singapore

This Michelin-starred restaurant in downtown Singapore was founded by LG Han, a Singaporean chef who wanted to change people’s perceptions of his country’s cuisine while creating modern takes on the dishes his grandmother once made for him. Don’t miss this dimly lit restaurant’s art-like display of cooking utensils hanging from the wall–items you’ll see include his grandmother’s pans. It’s not cheap–the tasting menu comes in at S$298 (US$220)–but you’ll struggle to find a more thoughtful, spectacular tribute to Singaporean cuisine. Top picks include the fish noodle soup (laced with a shot of Flor de Caña rum) and the satay, presented on its own miniature grill.

This fine-dining Chinese restaurant, the star of the show at the Shangri-La Singapore Hotel, was established in 1971. It’s currently helmed by Daniel Cheung, a chef with 37 years of Cantonese cooking experience under his belt. The food–like the tableware, which includes beautiful red lacquer plates and porcelain bowls that wouldn’t look out of place in the National Gallery Singapore–is beautiful, flavorful, and delicious. Try the double-boiled ginseng soup with abalone or the chilled conch with garlic.

The head chef at Fysh at Edition is Australian Josh Niland, who chose Singapore as the location for his first restaurant outside of Australasia. Fysh is–as you’ll probably guessed – all about seafood, although meat (much of which is cooked over a josper grill) also features heavily. The décor is spectacular–there’s a bespoke marble bar, a huge show kitchen, and beautiful velvet banquettes. But back to the food. Josh is best known for his innovative twists on seafood dishes, including the Mooloolaba Swordfish Schnitzel and the Aquna Murray Cod on Potato Scales. We’re also suckers for the sides, particularly the Padron peppers with barbecue salsa and the (insanely delicious) salt and vinegar onion rings.

Michelin-starred Candlenut specializes in Peranakan cuisine, otherwise known as Straits-Chinese cuisine. Executive chef Malcolm Lee is passionate about local ingredients, and a meal here is a great way to gain a deeper insight into Singapore, whether it’s via the blue swimmer crab with chicken tofu balls, the deep-fried bean curd skin with shitake mushrooms, or the fabulously fragrant rendang curry, made with caramelized coconut. Feeling brave? Try the delicious buah keluak (a poisonous fruit made edible by fermentation) ice cream.

This Italian restaurant was founded by Chef Mauro Colagreco, who’s bagged three Michelin stars. Fiamma feels both luxurious and rustic–think vast expanses of wood, sculpture-like stacks of logs (Mauro’s passionate about open-flame cooking, and the restaurant has a wood-fired oven), and gorgeous tableware. The homemade pasta is to die for, as is the burrata, served with a 50-year-old vinegar. Fiamma is all about authentic Italian flavors, and this is one of the best places to try dishes you’ll struggle to find elsewhere (even, dare we say it, in large parts of Italy). We recommend the cured Parma ham with Parmigiano Reggiano and aged balsamic vinegar. And, to be honest, every single other dish.

Say hello to one of Singapore’s swankiest Indian restaurants–in this case, one that has been serving up authentic Indian fare since 1892. Kuldeep Neg is known for his love of pairing traditional Indian cooking techniques with ancient spice blends, and the result is deliciously fragrant cuisine that pays homage to the fabulous diversity of India. The Tiffin Room is also incredibly Insta-friendly–dishes are presented in beautiful tiffin boxes and served with rainbow-hued collections of spices. For extra authenticity, opt for the Royal Mera Dabba experience–a series of dishes inspired by celebratory meals once prepared by Indian mothers for their loved ones.

Blue Smoke is owned by the team behind Singapore’s 1925 Brewing Co. Founded by Singaporeans, it’s a great place for some local comfort food, and the beers are pretty legendary, too–the restaurant’s most famous hop-based thirst quencher is a beer made with durians. These pungent fruits are banned from public transport on account of their smell (weirdly, the beer is surprisingly delicious, and its taste bears no resemblance to the fruit’s odor). Come here for simple Singaporean classics prepared with love–dishes such as crispy chicken skins and curry with green lip mussels.

Dishes at Odette are lovingly prepared works of art made by chefs known for giving French classics an Asian twist. They’re also famous for vetting every single supplier–whether it’s the vineyard owners or the butchers–with a laser-like focus, and everything, whether it’s the food or the décor, is designed to be easy on the eye. Singaporean artist Dawn Ng, for example, was tasked with designing a main dining room that reflected key ingredients, while garnishes such as edible flowers were chosen not only for their taste but for their aesthetics.

Old Chang Kee is an institution–a homegrown brand of cafés that specializes in curry puffs, often referred to as the country’s national dish. These flaky parcels date back to British colonial times, when Singaporean cooks gave the traditional British pie an Asian twist by adding delicious spices. The first Old Chang Kee, which opened in 1956, was a humble Singaporean street stall, although there are now dozens of outlets throughout Singapore, along with a handful in Malaysia, Indonesia, Australia, and the UK. But don’t panic–the recipe (which is so secret that it’s locked in a vault) remains the same. The most popular fillings are chicken, although you’ll also find ones containing seafood and vegetables. Keep an eye out for Old Chang Kee’s bright yellow cafés when in Singapore–you’ll see them throughout the country, and in the majority of its malls