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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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Chef Choo Signature: My Pasta Nostalgia

There was something about his pasta, and honesty I am not a big fan of heavy duty starch meals these days, but I could not stop eating his version. The basic Sizzling Tomato Seafood Spaghetti ($6.90) was so alluring and comforting I kept wondering what magic mojo he blessed it with. So I prodded and behold, I got my epiphany....MORE

Five Guys: Heart Stopping Delicious Burgers

Yet another American burger chain will be hitting our shores soon. The Zouk club folks are making their foray into the F&B business and will serve up the Five Guys burgers at Plaza Singapura anytime soon, as announced earlier this year. Hence, I’ll do a pre-opening, pre-emptive review of Five Guys in New York (since I am here) to give you an...MORE

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
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