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Makansutra Guide Singapore 2017
It has been almost twenty years since the first edition of the Makansutra Singapore food guide book was inked. And in this tenth edition, expect are over 600 street food and heritage reviews, complete with new finds and updated listings. For online purchase, click on more... MORE
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Potato Crisps or Potato Thins

When you chomp in on that piece of potato crisps and go “mmm”, are you enjoying a shaved slice of fried potato dusted with flavour or the, wait for it… crrrriiiisps!. Do you even care it’s lightly salted, spicy, plain, or even salted egg yolk. Perhaps you do, but imagine if it came in less than crispy, soft in the middle and chewy at the corners. Yep, you...MORE
Steeped in our Makan History
“What!?” was my first reaction when makan buddy Vincent Lim invited me for chomps at Steeples Deli. “You mean they are still open for business?” After all, Steeples is Singapore’s first deli, opened about 37 years ago in a charming corner of the then popular Tanglin Shopping Centre. “Where?” you ask, but this fading, woody, musky, yet functioning mall is the quaintest in Orchard area, in my books. You won’t...MORE
Year of the Leg
Before you get flustered with more meal invitations to yet another round of Yusheng salad, more fish, prawns, chicken, pork, mushrooms and sea cucumbers etc..(nothing wrong with that except for the over-doing and repetitive part) I have to invoke the Chinese New Year act again- if the old don’t go, the new won’t come. So make some space for a new think in your bowl of makan this week. This...MORE
More than 3 Cups..
I had always wondered what exactly goes into Sanbei Chicken (3 Cup Chicken or pork for the matter). Online recipes and so called expert chefs points me in all directions and it eventually tastes nothing like what I had recently in Taiwan. When they reached out, I had to accept the iSee Taiwan Foundation’s invitation to spend a couple of days on an all-round culinary immersion into the mystery of...MORE
Have a good Vadai Day
That fluffy, full bodied Gordon’s prawn vadai is back. This addictive little snack, originally from Sri Lanka called Isso Vadai, had been converting makan devotees here since before I learned how to remember. Gordon Koh initially ran a few pubs in Singapore and his main lure in his little pub pantry was his “Singapore style” prawn vadai. You can imagine this with sips of whiskey. Then he retired, went off...MORE
Peranakan Khek to go..
The Chinese New Year of the Pig is coming and the classic adage is “if the old don’t go, the new won’t come”. But there is a big twist to that saying especially in our local makan heritage. So I am not going to recommend anything newly opened today but run against the grain and talk about a little eatery that’s going to close soon. This is about the new...MORE
Teochew Muay- a Vanishing Act
We stroll so casually around a food centre and eat whatever we feel like, as if it will forever fall down from food heaven to please us and take for granted. But on closer inspection, realisation and with a stark admission, I predict more than a few dishes will fade into oblivion or go the way of the robotic kitchen factories in the near future. This occasional series will touch...MORE
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