Singaporean food

In Your Opinion Podcast

Is chilli the most important ingredient in Singapore cuisine?

Adding extra chilli to your meal might give it a satisfying kick, but consider if judging a dish solely by its spice level is a fair critique of our evolving culinary landscape.

Good night, sweet Prince: The future of Hainanese-Western food in Singapore

Oxtail stew from British Hainan Heritage Restaurant at Kallang Way on March 18, 2026. ST PHOTO: AZMI ATHNI

Food Picks

Beef bone marrow claypot rice at Geylang Claypot Rice

Beef bone marrow claypot rice from Geylang Claypot Rice.

Food Picks

Xiao Hei Tze Char opens in Bedok with new signature dishes of Mala Crab and Pork Knuckle

From top left, clockwise: Signature Pork Knuckle, Giant Oyster Omelette and Mala Crab at Xiao Hei Tze Char’s new outlet in New Upper Changi Road.

Food and drink with a twist: 5 new cafes in S’pore that stand out from the pack

Cafe Mary Grace Singapore's homely interiors.

Tastemakers

How a Singaporean chef ended up opening a restaurant in the mountains of Northern Italy

Singaporean chef Ethel Hoon runs Pramol Alto, a restaurant in the Italian Alps.

Multi-generational F&B families: How S’pore food brands like Nya Nya and LiXin carry heritage forward

Mr Lim Lee Seng and his son, Mr Eddie Lim, at LiXin Teochew Fishball Noodles at ESR BizPark@ Chai Chee outlet.

Food Picks

Fully loaded claypot Hokkien mee at Hup Lok

hypicks18 - HLHKM_Justin Teo.

Credit: PHOTO: HUP LOK

Singapore Hainanese eatery Prince Coffee House to close in mid-2026

Prince Coffee House owner Jimmy Lim plans to retire around June or July.

Food Picks

Nya Nya at Wisma Atria serves home-style Peranakan dishes with housemade rempah

Nasi Kunyit (left) and Mee Siam (right) at Nya Nya.

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MDDI (P) 046/10/2025. Published by SPH Media Limited, Co. Regn. No.202120748H. Copyright © 2026 SPH Media Limited. All rights reserved.