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Our Top 3 Tables In Singapore

MODERN: Esquina


Comfortably ensconced in its place on the 2017 Michelin Guide Singapore, Esquina is a modern tapas bar found in an old shophouse in a gentrified and hip area of the city. Just as its name suggests, it is found in an esquina or alley, its location creating a vibe that gets your pulse running then peaks as you enter the restaurant. The bar is the place to be, stools with metal tractor seats, front row access to the open kitchen, small plates and big plates that are bold in combination and flavor. It is a place that you will want to eat in slowly, linger in and try almost everything on the menu.

16 Jiak Chuan Road
Tel. +65 6222 1616
Open Tuesday-Friday 12–2:30PM and 6–10:30PM, Saturday and Monday 6–10:30PM, Sunday closed

It feels like home, a Peranakan home, that is. Found in the redeveloped area of Chinatown with restored old shophouses, Blue Ginger offers traditional Nonya grandmother’s cooking. It is where I get my Singapore fix of Beef Rendang, rich, redolent with spice, a thick gravy-like sauce that goes so well with steamed jasmine rice. The Fish Head Curry is comforting and gentle unlike its equally delicious counterpart in Little India that is a wallop of spice and heat. I always end my meal with a cold glass of its signature Gula Melaka, chilled sago topped with honey sea coconut. The restaurant is listed in Michelin’s Bib Gourmand 2017.

97 Tanjong Pagar Road
Tel. +65 6222 3928
Open daily 12–2:30PM, 6:30–10:30PM


HOLE IN THE WALL: Sin Huat Eating House 


It is found in Geylang, Singapore’s former red light district, where every restaurant is a hole in the wall. Many will say, “Don’t go. Service is nasty and it’s expensive!” It is all that but the food defies delicious. The Crab Beehoon is awesome, finger-licking, lip-smacking, can’t-get-better-than-this good. The judges of Michelin’s Bib Gourmand Singapore agree, so who do you think you should listen to?

659 Geylang Road
Tel. +65 6748 9495
Open daily 6:30PM-1:00AM (They are, however, notorious for closing whenever they feel like it or when they run out of crabs.)
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