Bib Gourmand$Street Food
Biryani is the standout dish in this place specialising in North Indian food. The lamb shank biryani is recommended for its fork-tender texture and meaty flavour. Haleem, mutton nihari and aloo gobi are also good choices.
Bib Gourmand$$indian
You can specify the level of spiciness of your food at this three-storey restaurant in Little India, though many come for the Chilli Challenge on full moon nights simply to push their limit. But spiciness isn’t all that this chef has to offer – in fact, he balances it with sweet, sour, salty, bitter and astringent flavours. Choose between table seating downstairs and floor seating upstairs. Parties of two have a number of set menus to choose from.
🕐 Mo-Su 11:30-22:30
Bib Gourmand$Street Food
The experienced tandoor master knows his clay oven inside out. His fluffy, crispy naans have a loyal following. His grilled-to-order seekh kebab and chicken tikka masala are also exceptional and come in generous portions.
Bib Gourmand$Street Food
Pork cuts and offal like belly, trotter, intestines and skin are cooked in a soy-based marinade with spices. The depth and rich flavours of the meat are the perfect accompaniment to the kway chap ribbon noodles.
Bib Gourmand$$malaysian
This whitewashed traditional shophouse evokes unmistakably tropical vibes – wicker back chairs, wallpaper with banana leaf prints and cheerful blue-and-white tiled flooring. On the menu, the coconut theme is also obvious – the nasi lemak set is the best seller, but other dishes deserve equal attention too, such as ayam goreng berempah (spiced fried chicken with crispy rempah crumbs), and sago pudding with pandan, palm sugar and coconut cream.
Bib Gourmand$$indian
‘Muthu’ means pearl in Tamil, which befits this gem (with another branche) serving traditional dishes from both the Southern and Northern regions of India. Originally called Muthu Makkan, the owner expanded and renamed the restaurant in 1982. The signature fish head, South Indian-style, uses a secret blend of spices. Swimmer crabs, masala prawns, lamb rack and tandoori chicken are also big hits among diners. Ask about the monthly specials.
🕐 Mo-Su 10:30-22:30
Bib Gourmand$$Peranakan
It’s less like walking into a restaurant, more like falling into the warm embrace of a much loved family member. Here it’s about nostalgia and paying homage to the food, history and customs of the Peranakans – you’ll find all the classic dishes, prepared in an authentic way, and the hard part is narrowing down your choice. The setting really is unique and the Ayam Buah Keluak is one of the signature.
Bib Gourmand$Street Food
Choose between "dry" and soup noodles topped with butterflied prawns, fish cake, bean sprouts and fried garlic. The flavoursome prawn soup on the side is also a treat. Not a fan of prawns? Try the pork ribs noodles instead.
Bib Gourmand$malaysian
The Malaysian owner opened this simple shop in 2024, specialising in authentic nasi lemak, often considered the national dish of his home country. The chef, who is also Malaysian, cooks rice in coconut milk with pandan leaves, and garnishes it with fried anchovies, peanuts, fried egg, sliced cucumber and spicy sambal. For a substantial meal, add sides such as ayam berempah (fried chicken leg), rendang chicken or ayam kunyit (turmeric chicken).
Bib Gourmand$chinese, soup
Much has changed since Mr Yeo started selling bak kut teh from his pushcart in Johor Road back in the late ’60s – nowadays it’s the second generation of the family who are running the show. They are still selling their celebrated pork ribs and peppery broth but are now doing so from 10+ shops – and this one, the simplest, seems to be the best. Queue, order, pay, and then tuck into your soup – when you’ve finished they’ll top it up for you.
🕐 Mo-Su 10:00-21:00
Bib Gourmand$Singaporean
Guests are spoiled for choices here. First, pick between prawn noodle soup and fried prawn bee hoon. For prawn mee, specify the size of these wild-caught marine crustaceans – from regular to XXL. Then pick your noodles –the yellow variety, kway teow, bee hoon, or any combination of those. For real big eaters, choose extra toppings of fish cake, pork ribs or sliced pork. Don’t forget about snacks like tofu skin prawn rolls and fried prawn balls on the side.
Bib Gourmand$$Thai
Though its name means ‘anything goes’, this restaurant is exceptionally specific about the food it serves – Isan cuisine hailing from north-eastern Thailand and famous for its infernal heat. The PenLaos signature chicken is marinated with white peppercorns and coriander for three days before being grilled to perfection. Leng zaab is pork ribs in a spicy sour broth that is simply addictive. Ask for the house-made Isan tamarind dip to dunk the pork in.
Bib Gourmand$Street Food
The fish porridge and fish head bee hoon are the main events here. The porridge is loaded with deboned fresh mackerel that imparts deep umami and sweetness. Chinese celery and coriander instantly brighten the flavour profile.
Bib Gourmand$seafood
Come here for cooked-to-order seafood at a range of prices. Barbecue is hugely popular, but you can also opt for sambal, black pepper sauce or salted egg yolk. Don’t miss the cereal butter prawns.
Bib Gourmand$$sri_lankan
Moved to this spot in 2024, Kotuwa is named after the CBD of Colombo. From quintessential Sri Lankan street food to curries, every bite is loaded with big flavours. Seafood is their strong suit, especially crab prepared in myriad ways. With its balanced, layered flavours and the subtle warmth of cinnamon, the crab curry really stands out. Hoppers – crispy pancakes made with fermented rice – are perfect for mopping up the delicious curry sauce.
🕐 Mo-Th 06:00-23:00, Fr 12:00-00:00
Bib Gourmand$Street Food
Fish porridge and fried fish bee hoon. The porridge is sweet with abundant fish fillets.
Bib Gourmand$seafood
The owner has 50+ years-experience serving sweet and savoury carrot cakes. Fried oysters and oyster omelettes are also worth a try.
Bib Gourmand$Street Food
Noodles served with soup meat balls, dried fish and pork liver.
Bib Gourmand$Street Food
Order the Ji Ji noodle bowl – noodle soup or ‘dry’ noodles are topped with char siew, deep-fried wonton and veggies and served with wonton soup. Pork crackling adds a lovely crunch. A dab of homemade chilli sauce is a must.
Bib Gourmand$chinese, local, noodles
The Kway Teow is fried with a dark sauce you can add cockles to the noodles. Always a long queue.
🕐 Mo-Sa 06:00-15:30
Bib Gourmand$Street Food
This stall, founded in the 1970s, is now run by the second-generation owner. Its hallmark dishes are mild, well-balanced curry broth, custom-made tofu puffs and fish cakes, as well as generous helpings of velvety chicken.
🕐 Mo-Sa 10:00-15:00
Bib Gourmand$$Peranakan
Dark wood furniture and antiques add to the elegant colonial spirit of this restaurant nestled in a bungalow, also known as ‘The White House’. The menu offers Peranakan cuisine and the dishes look deceptively simple, but involve subtly blended spices and seasoning. Wagyu beef rendang uses the cheek cut for tenderness, while spices, fermented shrimp paste, chilli and coconut milk underscore the rich, deep flavour.
Bib Gourmand$noodle
Their famous Hokkien mee is made with rice vermicelli and yellow egg noodles, which are topped with prawns and squid for that umami flavour – even better with a helping of spicy homemade chilli sauce.
Bib Gourmand$Street Food
The sliced fish bee hoon (rice vermicelli) comes in a flavourful, milky fish stock, with fried garlic bits for extra fragrance and crunch. Also worth trying are the tom yam soup, seafood soup and fried fish head bee hoon.
Bib Gourmand$Street Food
In operation for over 70 years, this place serves aromatic dry prawn mee in sambal with heaps of fried scallion and depth. The soup version has a prawn broth loaded with natural umami. Choose from three kinds of noodles.
Bib Gourmand$Street Food
It takes 30 minutes to cook but is more than worth the wait. The rice, cooked in a claypot over charcoal, exudes smokiness with a crispy scorched crust on the bottom. For toppings, choose between chicken, preserved pork and/or sausage.
Bib Gourmand$$Thai
The simple, cosy space with exposed beams and wooden furnishings exudes a warm feel. Balancing sweet, sour and salty notes with fiery heat, the chef turns fresh produce into modern Thai dishes that are packed with flavour. The small menu changes regularly but may include signatures such as smoky chargrilled pork jowl, or yellow crab curry with beautifully bold aromas. The friendly and dynamic service team is also a plus.
Bib Gourmand$$Indian
If there is one dish that customers expect to find in a restaurant called Anglo Indian, it is chicken tikka masala, and, sure enough, it is a bestseller in this simply decorated eatery in the heart of the CBD. The dining room may only seat 20, but there is a large outdoor terrace that is often packed. Other popular choices from the sensibly priced menu include butter chicken and mutton dum biryani. The weekday lunch is a steal.
Bib Gourmand$chinese
Expect a long queue, but the velvety chicken with springy skin is worth the wait. Even the aromatic oil rice and briny-sweet sauce are perfectly made. Consider ordering half a chicken to share, or an extra drumstick.
🕐 Tu-Su 10:00-16:00
Bib Gourmand$Street Food
The curry puff comes in four flavours, all wrapped in a flaky, crispy pastry crust. As well as the classic chicken and potato curry, try the black pepper chicken, sweet taro or chilli sardine-filled pastry.
Bib Gourmand$Street Food
There is always a queue at this stall famous for umami-laden soup made with mackerel. Enjoy the soup on its own, or use it as a rich base for porridge or bee hoon with sliced fish or fish head. Come early to beat the crowd.
Bib Gourmand$Street Food
Kway teow noodles are fried to order and topped with fish cake and cockles. The wok hei impresses with its robust flavours and a hint of spiciness, while the cockles impart extra umami. The wait can be long, but is well worth it.
Bib Gourmand$Street Food
The soup has a rich prawn flavour. Fresh prawns, chili and pork rinds combine to make a great bowl of noodles.
Bib Gourmand$Singaporean
You won’t have any trouble finding this enduringly popular restaurant – its colourful neon sign will guide you in from afar. The group may have expanded over the years but this is the original branch, opened in 1983. Their signature boiled chicken, which boosts succulent and tender meat, is still the biggest draw and comes in three different sizes, but those looking for a full zi char feast won’t be disappointed. Avoid peak times if you’re not prepared to queue.
Bib Gourmand$chinese
(The restaurant is temporarily closed.) Glutinous rice mixed with salted duck egg yolk pork and chestnut wrapped with bamboo leaf.
Bib Gourmand$chinese, noodles
The stall has an interesting look and sells local, traditional noodles cooked in an innovative way.
🕐 Mo-Sa 11:15-14:30, 17:30-19:30
Bib Gourmand$$chinese
For over 50 years, Kok Sen has been feeding hungry diners with cze char classics, such as their stir-fries boasting exceptional wok hei. Look out for the colourful lightboxes with signature items like prawn paste chicken or fish cooked in various ways. Seating may be a bit cramped, but the round tables and green booth seats work well with a grey colour scheme and pale wood. Given the small number of tables, expect to queue.
Bib Gourmand$$indonesian
This friendly restaurant serves authentic Indonesian fare in a setting adorned with artefacts and bamboo-styled furnishings. The signature whole grilled squid Cumi Bali – succulent and springy in texture – is the restaurant’s namesake and is even more delicious in their renowned house-made sauce that features a myriad of natural spices. Nasi Kunyit is a rice dish jazzed up with 11 spices, including turmeric, cinnamon and pandan leaves. The portion sizes are perfect for sharing.
Bib Gourmand$Street Food
Bouncy ribbon noodles made at the stall are served in soup or "dry" – tossed in house-made chilli sauce and topped with minced meat, meatballs, poached egg and fried lard. With limited availability, they tend to sell out early.
Bib Gourmand$Street Food
Its famous soy-marinated duck boasts velvety flesh on a bed of steamed rice perfumed by duck scents. It comes with chilli vinegar that aptly cuts through the richness, plus an aromatic duck soup made with Chinese herbs.
Bib Gourmand$Street Food
This is the place to come for a comforting bowl of soup. The broth is flavourful and sweet; the spinach is crisp and fresh. You can also order stuffed tofu or seafood on top, or add mee tai mak for some starchiness.
Bib Gourmand$$Vegetarian
‘Vegetarian cuisine for non-vegetarians’ is how the team describes their longstanding Thai and Peranakan restaurant. Meat-like textures and flavours are achieved by clever preparations of soy product and tofu. The tangy, crispy mango tamarind tofu roll is jazzed up with Penang rendang, herbs and spices, while the mushrooms deliver a texture that is almost indistinguishable from meat. The cosy interior is simple and bright. Portions big enough to share.
Bib Gourmand$$malay
This is one of the most popular little gems in Chinatown and it’s easy to see why. The narrow house offers dining on three floors; art by local artists add colour and character. In business for over 20 years, regulars keep returning for its aromatic cooking like Ngo Heong that delivers all the subtle and authentic flavours of Peranakan, as well as addictive sweets like Chendol. Better still, prices are as generous as the portions—that are great for sharing.
Bib Gourmand$Street Food
Pork offal like tripe and liver is served with meatballs and sliced pork in a peppery broth with pickled mustard greens. Dip the pork into chilli sauce for an extra kick. Also try the sticky rice sausage stuffed with pork belly and chestnuts.
Bib Gourmand$Street Food
Cooked-to-order, the noodles stir-fried with sliced fish, squid and prawn and served with homemade chilli sauce is a favourite.
Bib Gourmand$Street Food
The rice that comes with the signature Hainanese boneless chicken imparts a mild turmeric aroma. Tender juicy meat, without too much fat under the bouncy, gelatinous skin. The roast chicken is also recommended.
Bib Gourmand$Street Food
Frog is certainly big on the menu – besides the famous frog porridge, try frog fried with ginger and scallion or tossed in Kung Pao sauce. A favourite spot among locals for late-night supper, this place is always packed, so be prepared to wait.
Bib Gourmand$Street Food
Fried kway teow comes in two portion sizes and black and white varieties. Both feature good wok hei and silky texture. Bean sprouts, egg, preserved sausage and blood clams provide extra flavours.
Bib Gourmand$Street Food
This kway chap stall serves the broad rice noodles with pork belly, trotters, intestine, tripe and dried tofu braised in a spiced soy-based marinade. Noodles are thin and silky; braised pork and tofu impart deep flavours and aromas.
Bib Gourmand$Street Food
This stall has been serving just one item since opening its doors in 1960 – Hokkien fried mee with prawns. The egg noodles and rice vermicelli are tossed in a rich broth made with prawn shells and tomalley to impart deep umami.
Bib Gourmand$Street Food
The owner makes the fish balls by hand to ensure they are springy and bursting with umami. Blanched noodles tossed in chilli sauce with crispy cracklings are the perfect companion to the fish ball soup.
Bib Gourmand$Street Food
Choose between blanched rice noodles tossed in a thick gravy, or soup noodles in a deeply flavourful ox bone broth. Then top with sliced beef, beef tripe, tendon, beef balls, or a combination.
Bib Gourmand$Street Food
The owner has his springy eggy noodles tailor-made. They are best enjoyed in its “dry” form – blanched and dressed in a savoury sweet sauce. Wonton with minced pork is fresh and firm.
Bib Gourmand$Street Food
The mutton soup here can be paired with tripe, meatballs, tendon or even brain. The mutton boasts the right mix of fatty and lean meat, without tasting gamey. The broth has a mildly herbal flavour. Come early as they tend to sell out.
Bib Gourmand$Street Food
The fish head curry with eggplant, okra and tofu puff stands out with its aromatic spice paste made from scratch, paired with a hint of coconut milk. The fish, lamb and chicken curry are also popular.
Bib Gourmand$Street Food
This joint specialises in noodle soup with wontons and char siu – the springy noodles are shipped from Hong Kong; the lightly charred pork has layers of fat and lean meat. For extra texture and flavour, order shredded abalone on top.
Bib Gourmand$$Singaporean
The second-generation owner-chef makes every dish according to traditional recipes for guaranteed authenticity. The concise menu only features 13 items, but seasonal dishes, not on the menu, are also available. The chef’s signature dish, sweet and sour pork, is made to order, so expect to wait. The ginger chicken is simply divine – tender chicken glazed in a mild chilli sauce alongside zesty pickled ginger shoots. Also, try the kale with prawns.
Bib Gourmand$Street Food
The pan-fried radish cake is hugely popular. Fried on one side until golden, it allows you to taste the caramelised crispy bits and the soft moist cake at the same time. The cakes are fried to order, so expect a longer waiting time.
Bib Gourmand$Street Food
Homemade black and white carrot cake is served. The black one with dark soya sauce is crispy and tasty.
Bib Gourmand$Street Food
For over 30 years, locals have been coming here for the fried hor fun (flat rice noodles) – laden with wok hei, nicely charred and in a sauce that clings to the noodles. Choose from beef, fish or assorted toppings, and don't miss the cracklings.
Bib Gourmand$$Street Food
Fried rice vermicelli with crab, available for dinner, is the main event. The gigantic crab is loaded with seafood flavour; the vermicelli pick up the juices nicely, exuding scallion, ginger and chilli aromas. The other seafood dishes are also tasty.
Bib Gourmand$Noodles
Formerly One Prawn & Co, Zhup Zhup still sees constant queues forming beneath its red awning. Book ahead to cut your wait time. The signature prawn noodles come in a set: a bowl of noodles plus rich prawn soup in a claypot. Out of the four types of noodles, the classic option is yellow noodles with thin bee hoon. The soup is loaded with flavours, imparted in particular by the tomalley of countless prawn heads.
Bib Gourmand$Street Food
Since 1973, this stall has been serving its secret mutton soup recipe. The broth is rich, dense, and full of herbal flavours. Apart from the popular leg, also try other lamb cuts. Order bread to mop up the broth.
Bib Gourmand$Street Food
Into the third generation, this family business is famous for mee soto and mee rebus, the former served in broth, the latter in a thicker gravy soup. Bold flavours are authentically Malaysian; add more coriander for extra fragrance.
Bib Gourmand$Street Food
The prawn mee cooked à la minute is a recipe from the owner’s father. Opt for “dry” noodles tossed in prawn paste of your desired level of heat, alongside a bowl of prawn soup. Toppings like pig skin add contrasting textures.
Bib Gourmand$Street Food
Besides Penangese quick bites from char kway teow to prawn mee, this stall is famous for Penang assam laksa – the tangy, mildly hot yellowtail fish broth works magic with the noodles; but it's the fresh mint that makes it so distinctive.
Bib Gourmand$Street Food
Eight kinds of MSG-free slow-boiled soups, including the signature ginseng Silkie chicken soup that boasts a mild herbal taste are on the menu here. All are served with pumpkin rice or steamed rice. Come early to beat the crowds.
Bib Gourmand$Street Food
Offers six kinds of soups, like lotus root pork ribs & winter melon pork ribs. Also try steamed pork patty with pumpkin or steamed spare ribs.
Bib Gourmand$$Singaporean
This simple shop has been around for over 40 years and is now run by the second generation owner. As its name suggests, bak kut teh with pepper and garlic served in a claypot is their speciality – the broth is rich, but not overpoweringly spicy and the pork ribs are tender and flavoursome. Sesame oil chicken in claypot is another highlight. The wings are succulent and the sauce delivers nutty aromas and mild sweetness. Also try local stir-fries.
Bib Gourmand$Street Food
The claypot rice here is cooked to order over charcoal from scratch; the rice grains are left soft, chewy and separable from each other. The portion size is plenty for two to share. To avoid a long wait, call to pre-order.
Bib Gourmand$Street Food
Since this stall opened on Margaret Drive years ago, their chicken rice has been made the same way. The juicy, tender meat is served with aromatic oil rice and an addictive ground ginger sauce. The gizzards are equally good.
Bib Gourmand$Street Food
Two adjoining stalls sell noodle soup or "dry" noodles with minced pork, pork balls or fish balls handmade on the spot. The bouncy-textured, deep-flavoured fish balls made with yellowtail are especially popular.
Bib Gourmand$Street Food
Juicy and flavoursome braised duck is served with rice, congee, kway teow or noodles, plus optional extras such as duck gizzard, duck liver or marinated egg. The "set" comes with a bowl of bak kut teh.
Bib Gourmand$Street Food
(The restaurant is temporarily closed.) The menu offers blanched sliced fish, deep-fried fish and fish maw, either in fish broth or bee hoon soup. Fish maw double fish soup lets you sample three items at once. Fish head, clams and shrimps are also available.
Bib Gourmand$$thai, seafood
This white house styled after a masseria in Puglia is sited within East Coast Park. The sprawling lawn, spectacular ocean views and sound of the waves all exude a soothing vibe. The Pugliese chef is keen to bring authentic cuisine from his homeland to Singapore, of which focaccina and pasta made from scratch are the highlights. Try his San Marzano tomato focaccina with mozzarella and fresh basil, bursting with intense flavours.
Bib Gourmand$$Thai
This simple shop may not be the most atmospheric, but its tasty food in generous portions at affordable prices always attracts a crowd. With a Thai owner and all Thai kitchen team, rest assured that the food is as authentic as can be. The tom yum soup strikes a fine balance between sour, sweet, spicy and salty tastes; the BBQ squid is nicely grilled and loaded with umami, perfect with the hot and sour sauce. Reservation recommended.
Bib Gourmand$Street Food
Both the laksa and prawn mee are made to order and come in three sizes. Their hallmark laksa is doused in a rich aromatic broth and topped with prawns, fried fish cake, fried tofu and cockles.
Bib Gourmand$Street Food
Popular stall for roasted meat and dumplings. Duck leg with shrimp wonton noodles is recommended. Come early before the food runs out.
Bib Gourmand$Street Food
The fish head curry boasts velvety flesh loaded with umami and is hot and spicy, perfect with steamed rice. Besides its eponymous dish, other equally stunning fish dishes and stir-fries are also available.
Bib Gourmand$Street Food
The signature dish here is pepper-flavoured bak kut teh. The soft pork rib goes well with chilli soy sauce. Earlier closing hours on Sunday.
Bib Gourmand$Street Food
Handmade Teochew kueh with various flavours. Steamed or pan-fried versions available.
Bib Gourmand$Street Food
Singaporean food such as oyster omelettes, fried prawn mee and carrot cakes. Fried kway teow with cockles and Chinese sausage are cooked-to-order.