To say Singapore is a foodie’s paradise is an understatement. We are more than that!

Perhaps, you may think that your everyday carrot cake and bak kut teh are all too common, but Singapore is blessed with different races and cultures, and this has directly impacted our food and all that we have to eat today.

Being in Singapore simply means you will never run out of options on what to eat, because just local food alone, we have a huge plethora and they are all unique in their own ways. We take a look at some of The Best Things To Eat in Singapore.

#1 BAK KUT TEH

Bak Kut Teh is a popular pork bone soup that has many different renditions across Southeast Asia. But of course, nothing beats the Singapore-style Bak Kut Teh – a rich and peppery clear pork bone broth with tender pieces of pork ribs.

Braised for many hours, the broth has an intense flavour and the pork is so tender that it falls off the bone easily. Traditionally eaten with white rice, braised peanuts and/or salted preserved vegetables, this is one of our all-time favourite local dishes.

#2 BEEF NOODLES

Beef noodles can be a pretty vague term because there are, too, many renditions across Asia. Here in Singapore, beef noodles are traditionally served in two ways – dry or with soup.

The dry version is served with a thick starchy brown sauce, whereases the latter is served in a rich herbal-like broth. Tender slices of beef are often accompanied by beef tendon or beef balls.

#3 CAI FAN/ MIXED VEGETABLES RICE

A great economical option for all, Cai Fan translates to Mixed Vegetables Rice. It is the most common stall in hawker centres and coffee shops, where you pick your own ingredients that will be piled atop white rice. Some popular dishes include Stir-Fried Kai Lan, Sweet & Sour Pork and Steamed Fish.

There is a Teochew porridge version which works the same way but porridge is used in place of rice.

#4 CHENG TNG

Cheng Tng is a popular and affordable dessert, usually found in coffee shops and food courts in Singapore. It used to be sold by street vendors in the past, but is a ubiquitous dessert that can be found just about anywhere in Singapore today.

It is a sweet “soup” that features ingredients such as dates and longans in a light brown broth. Cheng Tng can be eaten both warm or chilled, and are mostly under S$2.

#5 HAINANESE CHICKEN RICE

As Singapore’s most iconic dish, it is hard to not love this irresistible plate of goodness that can be found everywhere in Singapore. The Hainanese chicken rice dish features a fragrant rice that is cooked in chicken broth and pandan leaves, topped with tender chicken slices.

The chicken is steamed for long hours, and the Hainanese chicken rice is traditionally served with ginger, dark soya sauce and chilli sauce on the side.

#6 CURRY PUFF

Curry puffs are found in many shapes and sizes, and each ethnicity in Singapore has their own version that varies very slightly from each other. A rich curry (usually chicken curry) paste with potatoes and chicken are enveloped inside puff pastry.

This extremely delectable pastry can be found with different stuffing variations. Popular ones include Sardine or Vegetarian Curry. Some quirky ones are Chilli Crab to Chicken Satay.

#7 DURIAN PENGAT

Pureed durian is mixed in with palm sugar and coconut milk, and pandan leaves are used to enhance the flavours of the dessert. This is how the typical Durian Pengat is prepared and this dessert is well-loved by many Singaporeans.

Typically served chilled, some places also top their Durian Pengat off with a scoop of vanilla or coconut ice cream.

#8 FRIED HOKKIEN MEE

The Singapore Fried Hokkien Mee can also be referred to as fried prawn noodles. Yellow noodles and thick bee hoon are wok-fried with bean sprouts, squid, prawns and lard – all in a sweet broth that gives the dish its primary flavour.

When served, it comes with a slice of lime and a dollop of fiery chilli.

#9 ICE KACHANG

Ice Kachang is every citizen’s saving grace in our nation’s tropical heat. Coarse shaved ice decorated with ingredients such as red bean, pandan jelly, attap seeds and more. Multi-coloured sugar syrups are drizzled on the shaved ice to give the dessert a colourful finish.

In the past, street vendors used to serve Ice Balls – which were actually coarse shaved ice too, but shaped into a ball and served with just the sugar syrups. These days, ice kachang are a lot more elaborate. But they are still very economical – mostly under S$2.50!

#10 KWAY CHAP

Kway Chap is one that might intimidate foreigners, for it includes a multitude of ingredients – mostly intestine from a pig. The ‘Kway’ refers to thick cut flat noodles or kway teow served in a herbal broth, and ‘Chap’ refers to the braise sauce.

The braise often features pig’s intestines (both big and small), pork belly, and braised beancurd. Salted vegetables are add-ons, and the accompanying chilli sauce is often a pretty spicy one.

#11 LAKSA

Nothing meats a warm bowl of Laksa and Singapore’s version of it is sometimes referred to as Katong Laksa. Katong is the place where this iconic dish originated from and the bowl of cut-up thick bee hoon is flavoured with dried shrimp, assam leaves, spices and enhanced with fragrant coconut milk.

Typically, the Katong Laksa is topped with cockles, fish cake and boiled prawns. Laksa is best consumed with a soup spoon only. You can add extra spice to your laksa with sambal chilli.

#12 MILO DINOSAUR

Milo is a malt chocolate drink, and it is Singapore’s favourite drink. The Milo Dinosaur might seem like an intimidating name, but it is quite the contrary.

Iced Milo is piled up high with more powdered milo, and it is also how this quintessential drink had the name ‘Milo Dinosaur’ coined – with the ‘dinosaur’ referring to the mountain of Milo powder.

#13 OYSTER OMELETTE

Oyster Omelette is a mainstay in many hawker centres and coffee shop stalls because it tastes so ridiculously good. Beaten egg and flour, together with seasonings and condiments, are wok-fried with plump and fresh oysters to produce this incredible dish.

The flour, when fried, becomes crisp on the outside but still soft on the inside. It adds a good textural variety and bite to the dish. Have it with some sambal chilli and you are in for a treat.

#14 PRAWN NOODLE SOUP

Prawn Noodle Soup is a great comfort for Singaporeans. Typically, yellow noodles or vermicelli is used together, served in a rich prawn and pork ribs broth, and topped off with fresh prawns and pork meat.

Most prawn noodle stalls in Singapore also offer a dry version where the noodles are tossed in various sauces.

#15 ROJAK

We call Rojak the Singapore-style salad. It is a fruit and vegetable “salad” tossed in a shrimp paste sauce and sprinkled with crushed peanuts.

The Indian version of this is very different. It is a variety of deep-fried doughs, seafood and meats that is eaten with a red peanut sauce.

#16 ROTI PRATA

Called ‘Roti Canai’ in India, the Roti Prata (as it is called in Singapore) has made its mark and goes down as one of our country’s most iconic dishes.

It is like a flour pancake that is usually made a-la-minute, and served with a side of chicken curry. The most common varieties are plain and egg prata. And as typical Singapore kids, we grew up eating our prata with sugar.

#17 SATAY

Who can pass up on barbecued skewered meats? Pork, chicken and beef are usually used, and the skewers are grilled or BBQ-ed upon order. It is served with ketupat (Malay rice cake), onions and a side of peanut stalls.

Way back in the past, satay seller used to have mobile stalls where they push through estates where they call out “SATAY!” to alert residents of their arrival. Now, we can find satay in everywhere in hawker centres, food courts and coffee shops.

#18 SWEET & SALTY GLUTINUOUS RICE

It is quite difficult to find stalls selling this traditional dish of sweet & salty glutinous rice, with many long-standing stalls fast depleting. But if you are lucky and happen to chance upon a stall selling it, do not hesitate to purchase it.

Typically, the salty one is more popular but some will choose to mix theirs in with some sweet glutinous rice too. This is one local gem that should not be forgotten.

#19 SWEET CHEE CHEONG FUN

We all know the Hong Kong-style Chee Cheong Fun where either shrimp or char siu meat is stuffed inside. Singapore’s version is served bare (no fillings) and topped with sweet sauce, sesame seeds and sometimes, chilli.

This rice noodle (‘fun’) is made by steaming a mixture until it becomes a large sheet, then rolling it to resemble a pig’s intestine (‘chee cheong’). It is a common and economical breakfast staple in Singapore.

#20 YONG TAU FOO

Yong Tau Foo is can be easily found in coffee shops and hawker centres, with a shelf of ingredients where you take your pick. Grab a bowl and a thong, choose your favourite ingredients and hand it over to the shop assistant.

Choose between soup or dry (some places serve laksa or mee rebus sauce to go with it) and pick a noodle or rice of choice. Popular ingredients include fish balls, cabbage, tofu, stuffed chilli, beancurd skin and stuffed taupok.

#21 BAK CHOR MEE

Bak Chor Mee is a Singaporean hawker dish of minced meat noodles that is commonly eaten as supper.

The piping hot bowl of springy noodles is tossed in black vinegar and chilli, then topped with sautéed mushrooms, lard, minced pork, meatballs, pig’s liver and sambal chili paste. There are a variety of noodles – from thick to thin to flat ones – and you can request for a non-spicy bowl too.

#22 BAN MIAN

Ban Mian in Singapore is a crossbreed noodle dish influenced by the Hakka and Hokkien cuisines. Essentially a big sheet of noodles, the sheet is then cut up to bite-size pieces.

The end result is bouncy delicious egg noodles submerged in a near-boiling anchovy stock broth, complete with minced pork, vegetables and a runny egg.

#23 BRAISED DUCK RICE

Braised Duck Rice is a popular Teochew Chinese delicacy that is well-loved by Singaporeans. The tender duck meat is complemented with a rich sauce and served with a bowl of porridge or fragrant rice.

There are numerous variations of the sauces across Singapore but recipes typically include a myriad of herbs, spices and other flavourful condiments to give the dish an irresistible oomph.

#24 CARROT CAKE (BLACK & WHITE)

Black Carrot Cake, otherwise known as Chai Tow Kway, is nothing like the sugary sweet treats you would come across in Western bakeries. The Singaporean version is a savoury spicy dish that is available in white or black.

The traditional Southeast Asian Carrot Cake is a plate of white radish cake cubes stir-fried with rice flour, chye poh (Chinese dried radish) and eggs. Additional sweet dark sauce is added for the black version.

#25 CHAR KWAY TEOW

The Singaporean version of Char Kway Teow is an addictive plate of sweet-and-savoury rice cake strip noodles stir-fried with several ingredients – bean sprout, belachan chili paste, blood cockles, eggs and sweet sauce.

The dish is extremely unhealthy due to its high fat content but it is insanely delicious! Just drop all your concerns and enjoy a plate of char kway teow; it’s worth it.

#26 CHWEE KUEH

Chwee Kuehs – or more professionally known as Water Rice Cakes – are actually mini bowl-shaped steamed rice cakes topped with crunchy salted turnips.

These savoury snacks are inexpensive (typically under S$1.50 for 4 pieces) and are often consumed as breakfast in Singapore. Best eaten with the kickass chilli, of course.

#27 FISH HEAD CURRY

Fish Head Curry is literally an entire red snapper fish’s head cooked with vegetables. The bubbling red curry stew is spicy and slightly sour, often eaten with fragrant white rice.

These are often found in zichar stalls in Singapore, and it is a communal dish.

#28 FROG’S LEG PORRIDGE

Frog’s Leg Porridge sounds like an exotic dish to eat in TV series Fear Factor, except that it is not. In fact, it is one of the best things in Singapore!

The local Singaporean delicacy of succulent frog meat served with smooth congee is usually consumed during dinnertime or suppertime. There are various cooking styles, but the most popular one is ginger with onion, and gong bao (dried chilli).

#29 HOR FUN

Hor Fun is a plate of thick flat rice noodles served with prawns, squids and snakehead fish slices and drenched with an aromatic viscous sauce.

The sauce is made of chicken stock, egg whites, fish sauce, oyster sauce, light sauce and thickened by corn flour. It may look like second to nothing but this is a very flavourful dish that is more often than not very filling.

#30 KAYA TOAST

The traditional kaya toast is a widely consumed breakfast staple in Singapore. Sweet coconut jam spreads are sandwiched between butter-smeared bread toasts.

Kaya Toast usually comes in a set, complete with 2 half-boiled eggs and a hot drink (either coffee or tea) of choice.

#31 LOR MEE

Lor Mee is a Chinese braised thick yellow noodles dish characterized by its starchy sauce. A good bowl of lor mee is hard to come by these days.

Its contents are rather complex, but basically comprises beansprouts, Chinese black vinegar, celeries, dark soya sauce, fried fish, hard-boiled egg, garlic cloves, ginger slices, meat broth, rock sugar, sliced pork belly meat, spiced powder and tapioca starch to produce a mouthwatering dish.

#32 MEE GORENG

Mee Goreng in Singapore is more often than not Halal-certified, and is a popular supper dish.

This spicy convenient snack is a plate of yellow noodles served with seafood and traces of fried egg. The yellow noodles are usually cooked to varying shades of brown and red, depending on the amount of tomato sauce, oyster sauce and sweet soya sauce used.

#33 NGOH HIANG

Ngoh Hiang is a deep-fried roll of meat wrapped with beancurd skin and seasoned with five-spice powder. The filling is usually finely diced water chestnut, minced meat, prawns and yam.

#34 NASI LEMAK

When directly translated, Nasi Lemak actually means rice in cream. Indeed, the fragrant rice has been soaked in coconut cream before it is steamed and served. The rice is served with cucumber slices, dried shrimp paste, crispy fried anchovies and hard-boiled eggs. A dollop of sambal chilli goes along with it as well.

Optional condiments such as chicken wing and sambal sotongs are common add-ons for a more wholesome meal.

#35 PEANUT PANCAKE

Peanut Pancakes are more affectionately known by the Hokkien community as Mee Chiang Kueh. The pancakes are crispy on the outside, incredibly chewy and fluffy on the inside, and filled with a generous amount of roasted crushed peanut.

#36 POPIAH

Popiahs are fresh spring rolls that are considered festive food to the Peranakan and Hokkien communities. Today, they are commonly eaten throughout the year as a savoury snack.

The delicate tapioca egg skin wraps a rich variety of turnip, bamboo shoots, firm bean curd, minced garlic, pork, prawns and topped off with a sweet sauce.

#37 SAMBAL STINGRAY

Sambal Singray is a divine spicy seafood creation where the stingray is wrapped in banana leaves and charcoal-grilled till cooked.

A spicy concoction of fermented shrimp paste and tamarind paste along with other spices such as lemongrass and red chilies are then smeared over the fish.

#38 TUTU KUEHS

Tutu Kuehs are mini steamed white rice cakes filled with either grated coconut or roasted peanuts. These traditional Singaporean desserts are served on a fragrant piece of pandan leaf and are nostalgic snacks for the older generation.

This guide to Singapore’s Top 20 Inexpensive Restaurants was last updated on 1 May 2015.

Dining out is an expensive affair, and nowadays, it is very difficult to find a decent restaurant/cafe which has main courses for under $20. However, if you know where to go, there are still some hidden gems that are waiting to be discovered.

Here is a list of Singapore’s Top 20 Inexpensive Restaurants where you can go for a good meal, even on a budget.

CLUB STREET SOCIAL

Located at Gemmil Lane (a quiet corner off Club Street), Club Street Social is a chic restaurant/bar which does simple and well-made food — such as all day breakfast, salad, soup, crostini, tramezzini, panini — at reasonable prices.

5 Gemmill Lane, off Club Street
Tel: +65 6225 5043
Mon to Fri: 11am – 10.30pm
Sat: 9am – 10.30pm
Sun: 9am – 9pm
Nearest Station: Chinatown/Raffles Place

FRESH FRUITS LAB

It is a bright and cheerful spot that is tastefully designed to a laboratory theme. Think iced water served in beakers, and fruit juices served in test tubes and conical flasks. The menu is also specially designed to incorporate a fruity element; even their side salads for the main courses come with generous chunks of fresh fruits.

The must-try dishes are the Fish & Chips (S$19), Da Bomb Burger (S$19), Messy Big Breakfast (S$17) and Rainbow Cake (S$7).

351 Changi Road
Tel: +65 6677 6741
Tue to Thu, & Sun: 11am – 10pm
Fri & Sat: 11am – 12midnight
Nearest Station: Eunos/Kembangan

HOOPLA COFFEE & KITCHEN

The moment we stepped in to Hoopla Coffee & Kitchen, we knew we would fall in love with the cafe. It ticked all the right boxes: well-cooked comfort food at affordable prices (everything on the menu is priced below S$17); a welcoming and friendly environment where you can hang around with your friends; good coffee and homemade cakes; and for those who drive, inexpensive and convenient parking at Infinite Studios.

#01-05, Infinite Studios, 21 Media Circle
Tel: +65 6778 0051
Tue to Sun: 9am – 6pm
Nearest Station: One-North

JAI THAI

A neighbour to First Thai – and a better one at that – Jai Thai is a perennial favourite whenever we find ourselves at Bugis. Cheap and good sounds overrated, but it describes exactly every dining experience at Jai Thai. They fry one of the better Phad Thais in town, and at S$5, you get a generous serving that comes complete with prawns.

27 Purvis Street
#01-01 An Chuan Building
Tel: +65 6336 6908
Daily: 11am – 3pm, 6pm – 10pm
Nearest Station: City Hall

7 Clover Way
Tel: +65 6258 0228
Mon to Sat: 11am – 3pm, 6pm – 9pm
Sun: 6pm – 9pm
Nearest Station: Marymount/Bishan

K. COOK KOREAN BBQ BUFFET

K. Cook Korean BBQ Buffet has just opened at Orchard Central for a few months, but it has already earned the loyalty of many customers for a simple reason. It is one of the most affordable Korean BBQ buffet restaurants in Singapore. Granted, the quality and variety of meat are not the best, but given the prices, there is really nothing to complain about.

Lunch: S$14.90++ (Mon to Fri), S$24.90++ (Sat, Sun, Eve of PH, & PH).
Dinner: S$24.90++ (Mon to Thu), S$26.90++ (Sat, Sun, Eve of PH, & PH).

#07-01, Orchard Central
181 Orchard Road
Tel: +65 6884 7282
Daily: 11.30am – 10pm
Nearest Station: Somerset

KINSA SUSHI

Nestled in the quaint HillV2, Kinsa Sushi is made for the heartlanders and all who love a simple Japanese meal. Prices are not at all intimidating to say the least, and the menu is well-covered with the usual Nippon favourites prepared with premium ingredients.

The must-try dish at Kinsa Sushi is undoubtedly the Wagyon Don (S$24.80). Prepared with Grade A4 Kagoshima Wagyu and prized for its premium marbling, your don will be nothing but divine.

Equally good is the Kinsa Roll (S$14.80) – cucumber and avocado maki roll, wrapped with torched salmon and salmon roe, and jazzed up with a mentaiko that adds some cheesiness and saltiness to the fresh roll.

4 Hillview Rise
HillV2 #02-02
Tel: +65 67107278
Mon to Thu: 11.30am – 3pm, 5.30pm – 10pm
Fri, Sat & Sun: 11.30am – 10pm
Nearest Station: Bukit Batok

LITTLE DINER

Little Diner is a New York style restaurant and bar that serves honest and hearty comfort food at super reasonable prices. Some of the dishes that we love include Truffle Fries (S$9.50), Buttermilk Fried Chicken (S$18.50), Beef Burger (S$21.50), Truffle Mac & Cheese (S$20.50) and the Nutella French Toast (S$16.50).

789 Bukit Timah Road
Tel: +65 6466 4088
Tue to Sun: 11.30am – 2.30pm, 6pm – 10pm
Nearest Station: Holland Village/Botanic Gardens

MIHARU SAPPORO RAMEN

The first few brands that we fell in love with when the ramen trend hit Singapore was Miharu Sapporo Ramen. It used to sit along Robertson Quay, at Gallery Hotel. When the hotel ceased operations, Miharu fans were left upset and deprived of their favourite Sapporo ramen. However the good news is that NOW, they are exclusively at Millenia Walk and you can enjoy a bowl of Miharu’s goodness!

Rejoice, ramen fans! The outlet at Millenia Walk is slightly bigger and very comfortable, while your favourite ramen with the famous Nishiyama noodles specially imported from Japan, and rich miso broth is still flavourful as always. Our favourite ramen is most definitely the Tokusen Miso Ramen with a special miso blend (S$14.80++).

Millenia Walk #01-06
9 Raffles Boulevard
Tel: +65 6733 8464
Daily: 12.00pm to 3pm, 6pm to 10pm
Nearest Station: City Hall/Promenade

NAKHON KITCHEN

While Nakhon Kitchen is more of an eatery than a restaurant, it is a popular option for many because of its affordable and authentic Thai food. Perennial favourites include Pad Thai, Beef Kway Teow, Green Curry Chicken and Stir-fried Pork with Thai Basil.

212 Hougang Street 21 #01-341
Tel: +65 6286 8785
Daily: 12pm – 3pm, 5.30pm – 10pm
Nearest Station: Kovan

NOUVELLE FUSION KITCHEN & BAR

Nouvelle Fusion Kitchen & Bar takes centre stage at SCAPE as an edgy fusion restaurant with signature tapas conveyor belt. It is uncommon to see anything other than sushi on conveyor belts, and Nouvelle Fusion Kitchen & Bar sure wins for novelty. Here’s other tidbit – the fusion tapas conveyor belt items are all at a flat price of S$1.50 per plate.

Besides tapas, Nouvelle Fusion Kitchen & Bar also serves classy fusion mains with equally reasonable price tags. Think risotto, duck confit and so much more.

Scape, #03-03,
2 Orchard Link,
Singapore 237978
Tel: +65 6834 4063
Daily: 11.30am – 10pm
Nearest Station: Somerset

NUDE SEAFOOD

NUDE Seafood draws its name from the words ‘Nutritional’ and ‘Delicious’, with their dedication in serving fresh seafood at super affordable prices.

NUDE’s emphasis on the usage of quality catches cooked in the simplest of methods is simple – to let the freshness of the ingredients take the centre stage.

There are only five items on the menu, and most of them are reasonably priced between S$16 to S$22. We enjoyed their Salmon (S$16), a sashimi-grade fish and smoked with hickory sauce, served with “Forgotten Grains” such as red rice, chickpeas, oats and almonds – grains that are rarely eaten and thus, its name.

Marina Bay Financial Centre Tower 3
12 Marina Boulevard, #01-02
Singapore 019982
Tel: +65 6443 1167
Mon to Fri: 8am – 8pm
Closed on Saturdays and Sundays
Nearest Station: Downtown

RYOSHI SUSHI IKEIKEMARU

Ryoshi Sushi Ikeikemaru may be a conveyer belt sushi restaurant, but don’t let that fool you into thinking that they are a medicore joint. They have surprisingly fresh sushi at pocket-friendly prices – definitely worth a try when you are craving for Japanese food.

Ryoshi Sushi is also listed in our guide to the most affordable sushi restaurants in Singapore.

177 River Valley Road
Basement 1 Liang Court
Tel: +65 6337 1022
Daily: 11am – 9.30pm
Nearest Station: Clarke Quay

SAVEUR RESTAURANT

Saveur Restaurant at Purvis Street has done a good job by serving inexpensive French food. The long line of hungry patrons during meal times is a testament to its popularity.

It is probably impossible to find another place that gives you Pan Seared Foie Gras for $8, and Duck Confit for $9.90. Saveur is still worth a try for those who are dining out on a budget.

5 Purvis Street #01-04
Tel: +65 6100 1788
Daily: 12pm – 2.30pm, 6pm – 9.30pm
Nearest Station: City Hall

SIN LEE FOODS

A notch above the rest – that’s how we’d describe Sin Lee foods. It is different from most of the cafes that serve your typical brunch fare like Eggs Benedict and Pancakes. The offerings here are creative, well-cooked and refreshing.

Our favourite dish was the Soft Shell Crab Bun (S$19). A well-seasoned breaded soft shell crab with kimchi aioli and house slaw sandwiched between a toasted bun – we’d come back again for this. Other dishes that are worth trying include The Breakfast Tortilla (S$19) and Aburi Broccoli Salad (S$12).

The much-lauded Fried Chicken & Waffles (S$21.90, on the other hand, did not live up to the hype. The waffle and the melted maple butter were excellent, but the fried chicken was slightly underwhelming.

4 Jalan Bukit Ho Swee
Tel: +65 6377 3170
Tue to Fri: 11am – 9pm
Sat: 9.30am – 9pm
Sun: 9.30am – 6pm
Nearest Station: Tiong Bahru

SPATHE PUBLIC HOUSE

Housed in a historic brick and timber shophouse along Mohamed Sultan Road, Spathe Public House encourages communal dining by serving dishes with hearty portions that are perfect for sharing.

The food is relatively inexpensive – Spathe Classics include Crispy Black-inked Hake (S$18), Spathe Cheese Burger (S$14) and Homemade Salt Beef Sandwich on Ciabatta (S$22). We also highly recommend the Belgian Waffles & Fried Chicken (S$17), which is one of the best we’ve had in town.

8 Mohamed Sultan Road #01-01
Tel: +65 6735 1035
Mon to Fri: 12pm – 11pm
Sat & Sun: 10am – 11pm
Nearest Station: Clarke Quay

SUPPLY & DEMAND

With its al fresco area and a rooftop bar, Supply & Demand Modern Bistro & Rooftop Bar at Esplanade Mall is a great place for a relaxing meal. They focus on Italian and South East Asian cuisines, and you may expect a combination of mouthwatering street food – from Malaysia, Indonesia, and Burma – presented in a modern way.

Most of the pastas, pizzas and main courses are priced below S$20. Come with a big group and order a variety of dishes to share.

#01-13 Esplanade Mall
8 Raffles Avenue
Tel: +65 6336 0588
Mon to Thu: 11.30am – 11pm
Fri & Sat: 11.30am – 2am
Sun: 11.30am – 11pm
Nearest Station: City Hall/Esplanade

THE ASSEMBLY GROUND

This relatively new addition to the cafe scene is a pleasant one. Spacious, dimly-lit and sexy, very good green tea latte and more. Fronted by the guys behind label Benjamin Barker, The Assembly Ground at The Cathay is fast becoming our favourite spot to have a break when we are at the Dhoby Ghaut area.

On the food menu, they’ve got you covered with appetisers, sandwiches and burgers, salads and soup, pastas and pizzas and brunch food. Among the many, the Porcini Cream pasta (S$17.50) deserves a mention. Think a trio of mushrooms, truffle-scented egg and generous amount of shaved parmesan.

As fans of scrambled eggs, we had to try the Omega 3 Scrambled Eggs (S$14). A shame it was not as runny as we’d like it to be. Other outstanding creations to order include the Ragout of Beef with Rosti (S$22), Beef Chilli Fettucine (S$16) and The Assembly Wagyu Burger S$24).

#01-21 The Cathay
2 Handy Road
Tel: +65 67333375
Mon to Fri: 11am – 10pm
Sat & Sun: 10am – 10pm
Nearest Station: Dhoby Ghaut

TAMOYA UDON

This udon specialist from Japan serves cheap and delicious handmade udon. This is a place where regulars come back again and again for a quick fix.

177 River Valley Road
B1 Liang court
Daily: 11am – 9.30pm
Nearest Station: Clarke Quay

101 Thomson Road
United Square #B1-07
Daily: 11am – 9.30pm
Nearest Station: Novena

YAYOIKEN JAPANESE RESTAURANT

This Japanese casual dining restaurant serves surprisingly decent food at affordable prices. Most of the dishes are priced below S$15, and there are several value-for-money sets at S$9.90.

Meidi-ya Supermarket
177 River Valley Road
#B1-50 Liang Court Shopping Centre
Daily: 10am – 10pm
Nearest Station: Clarke Quay

For more recommendations, read our guide to Singapore’s Top 10 Budget Restaurants in Orchard Road.