Time-honoured recipes and a time-consuming cooking method are the secret behind each charcoal-kissed claypot of rice.
The recipe to success is in perfecting the techniques for the simplest of steamed fish to the complex flavours of fish head curry.
To the Chinese, food and medicine are two sides of the same coin, and nothing encapsulates the philosophy better than a piping hot bowl of Chinese herbal soup.
At 22-years-old, one of Singapore's oldest Peranakan restaurants has seen the best and worst of times, including a cultural renaissance that marked a turning point.
Behind the restaurant is a chef who speaks of mentorship and camaraderie with some of the biggest names in food.
Populating the food court on the second level of the Tiong Bahru market are many stalls, each with a history spanning decades. Among them is Tiong Bahru Hainanese Boneless Chicken Rice, open since 1988.
Which Hong Kong celebrity once dined here and caused this humble eatery to shoot to fame?
Fancy some late night grub with a chance of a celebrity chef sighting? JB Ah Meng is your best bet.
New Ubin Seafood perfectly epitomises the Singapore spirit of being innovative whilst keeping with traditions.
Skip the crowds and enjoy good food with just a few clicks.