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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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Rian Cheng Porridge- Point-Point Food Culture

If the “ketogens” (the concrete jungle health nut generation that shun carbohydrates)  and the younger meat loving millenials have their way,  then we are seeing the last of such stalls in our midst, especially in hawker centres. Many of the so called hipster hawkers cannot cook enough of , nor understand this dish culture to save their lives at such stalls. Chap...MORE

Fook Kin: Fook Kin Good!
Of course the name is a pun, a clever idea to make it catchy for a forward thinking breed of customers in town. And that was a bold move, coming from a chef who learns on the fly and wings it, and who was once so shy when being pictured. Kai Koh, I believe is one of the gutsiest makan entrepreneurs who once requested to cover his face when I...MORE
Rumah Baba Fred: Fred’s Nonya House
There are kitchens that are bigger than his entire café space but, in the makan world, food isn’t about the size of the stove. It’s the big minded and bold hearted intents of the chef. This, may be the smallest Peranakan café for its menu. But that’s not the story here. Baba Frederic Lam “call me Fred” sounds casual but is one of those fiercest defenders of this Nonya heritage....MORE
Ah Hua Teochew Fishball Noodle: The Fish Ruler
It is upsetting that these truly artisanal local chow we are proud of, that gives us the guts to even claim a Unesco Intangible award for, is still expected to be “cheap” in many people’s mind. I have eaten at and seen a lot of proud hawkers hand pounding, slicing, pressing and squeezing the way they know how and humbly offering platters and bowls of fish ball noodles, meat balls,...MORE
Tian Yi Desserts- Old School Tong Shui
A good local or Asian dessert is just that, nothing old or new about it so as long as it pleases the palate after a nice local meal. To me food isn’t always about new or old -new is good if it’s about more efficient equipment or new treatment to an old dish (think blast freezing raw fish to kill bacteria before we enjoy that next plate of yu sheng)....MORE
Prawn and Mee plus Mirepoix
If you bother to chat with them, you will hear how they enhance the natural sweetness of the prawn stock with mirepoix, a French technique of making vegetable stock reduction. And then it strikes you- these young-uns sweating in our hawker centre stalls are graduates from the Culinary Institute of America (Tampines campus). If the institute’s head honcho Ms Eve Felder hadn’t told me about how some of their graduates...MORE
Café Mariam: The Freedom Briyani

He has a certain attitude, a sense of anger in him, and it’s all about his food culture. It’s the kind of food people I like to engage, learn and understand. He’s worked with the likes of Gordon Ramsay, Marco Pierre White and gigged in cruise ship kitchens and even moulded sushi and ramen in his 20 year career in the culinary industry. But here, in this crammed...MORE

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