I get it. The words "elevated" and "hawker" can be pretty eyeroll-worthy when combined. It's often synonymous with another lethal word combination: tourist trap. A mere say, SGD2 hike for any hawker staple would have most up in arms (colloquially: siao why this chicken rice so expensive), what more paying five times the price?
So let me play the devil's advocate. If a business in Singapore's cutthroat food industry has been around for over the last five decades, you would assume that they are doing something right. Because within these 53 years are two that had the world in a standstill. Meaning; patrons aren't foreigners only—they are discerning locals.
Surviving without tourists is impressive considering there's Chatterbox Café and Chatterbox Express thriving overseas. Besides global appeal though, the price point accounts for factors like space, service and ambience, which is painfully obvious to mention.
Now that the restaurant's interior has undergone a refresh too, it's perfect for bringing friends from abroad for a nice introductory meal, or the family on occasion. And what better occasion than the country's birthday.
Feel free to disagree, but boneless chicken makes a significant difference in the dining experience. Pretty sure that's the whole reason why nuggets were invented. Even my other favourite fancy chicken rice brand that rhymes with moon monkey does not incorporate that.
On top of the convenience, the meat is tender and juicy. They originate from plump, free-range chickens running around for 60 days after all. The result of slow steaming in aromatic stock is evident in the bite, and serving it chilled—the best way, you can't tell me otherwise—keeps all the flavour locked in.
For those obsessed with the value for money in true Singaporean fashion, know that the portion of meat essentially serves two. The usual suspects of dark soya sauce, ginger puree and chilli sauce also hit all the right notes with consistency. As testament, the chef behind the dish's recipe all those years ago is still working there to this day.
Ultimately, food is extremely subjective, but what can be spoken for is quality and service. Probably explains the star-studded wall of famous visitors, amongst whom is a former President who allegedly spends every anniversary there. While I still wouldn't pair my elevated hawker fare with wine, I'd say the coconut shake is pretty damn good, and enjoying all that in a beautifully modern space is what I'd spend SGD25 on every now and then.
9 August also marks the last day for a National Day five-course menu. From SGD75, diners will be treated to petite portions of Lemon Butter Prawn, Kueh Pie Tee, Chicken Satay and Bak Kut Teh; followed by Chilli Crab with Mantou and of course, that best-selling plate of Chicken Rice; before ending with the Signature Coconut Ice-Cream.
It all began when the Michelin brothers (great name for a video game spin-off, if any) created a small guide filled with practical information for travellers. It would detail info such as maps, tips on changing tyres, petrol station locations, and, delightfully for weary sojourners, a list of places to eat or stay overnight.
In 1920, they began selling the guide for seven francs. As the guide's popularity grew, the Michelin brothers hired a team of mystery diners—now known as restaurant inspectors—to anonymously review eateries. And that evolved into the Michelin Guide that we know of today.
So, this year. This year, the Micheline Guide Singapore celebrates its eighth edition and reveals notable updates: Meta earned two Michelin stars and four new restaurants received their first Michelin star.
The guide features a diverse range of top-rated restaurants, Bib Gourmand venues, Michelin-selected establishments as well as introducing Singapore's second Michelin Green Star.
Here is the list of restaurants that have recently joined the Michelin Selection.
Helmed by Chilean chefs Araya and Fernanda Guerrero, the couple previously operated a restaurant in China. Showcasing an eclectic mix of Chilean and Japanese ingredients, their dishes bring a South Pacific theme and are inspired by Araya’s experiences in Spain and Japan.
This restaurant showcases executive chef Masahiko Kawano’s culinary vision through an exquisite 10-course dinner menu. Kawano combines French and Japanese ingredients, elevating his creations with his mastery of French techniques. His meticulous attention to detail shines in the daily refinement of his duck consommé, demonstrating his commitment to perfection.
Just a stone’s throw from Singapore's major attractions, this dining experience by Chef Bjoern Alexander combines Italian cuisine with bold Asian influences. Enjoy watching what goes down in their open kitchen as well as the stunning views of Marina Bay Sands and the Esplanade. The signature dish—whole red prawn—features perfectly smoked, juicy crustacean paired with crispy prawn toast for a delightful contrast in textures.
Led by Singaporean chef-owner Malcolm Lee, Pangium offers an exquisite menu exploring the potential of Straits cuisine. Named after the Pangium plant—which gives us Buah Keluak, an essential ingredient in Peranakan cuisine—Pangium celebrates Lee's family heritage. Through meticulously crafted dishes, guests experience exceptional flavours that reflect generations of culinary tradition.
For something that's kinder to the wallet, consider exploring some of the hawkers recently added to the Michelin Guide:
Their kway teow mee bursts with wok hei, blending ribbon rice noodles, egg noodles, bean sprouts and scrambled eggs in their secret sauce. Toppings include either clams or a seafood medley of fish, squid, shrimp, and clams. Remember to bring cash, as it's the only payment method accepted.
Chinatown Complex Market & Food Centre, #02-173, 335 Smith Street, 050335, Singapore
Despite its name, fried carrot cake is actually made with radish and is not a dessert. It comes in two varieties: black, which offers a caramel-like sweetness, and white, which is savoury with an eggy flavour. For the best experience, try a combo of both varieties.
Albert Centre, #01-59, 270 Queen Street, 180270, Singapore
The second-generation owner continues to fry oyster cakes à la minute, just as her mother did in the 1960s. Though slightly darker than usual, the minced pork, oysters, prawns, and coriander remain soft and juicy beneath the crispy crust.
Maxwell Food Centre, #01-05, 1 Kadayanallur Street, 069184, Singapore
In addition to pork offal, the menu includes marinated pork trotter, kway chap, and bak kut teh. However, the standout dish is the noodle soup with pork liver and kidney, where the offal is perfectly cooked and the broth exudes rich herbal aromas.
Clementi 448 Food Centre, #01-26, 448 Clementi Ave 3, 120448, Singapore
Discover the full selection of the MICHELIN Guide Singapore 2024 on the official website and the MICHELIN Guide mobile app, available for iOS and Android.
