What should i eat singapore

Is it Chinese, Indian or Malay? This is another ambiguous dish that probably has a South Indian origin, but has been heavily influenced by the various ethnicities in Singapore. The Indian-style of curry has heavier spices and flavours, while the Chinese-style is lighter and sweeter. Variants include the Assam-style fish head curry, which has an added tinge of sourness from tamarind fruit assam. Noodle choices are normally either mee pok a flat noodle or mee kia thin noodle , while some stalls offer bee hoon, mee sua or mee tai mak as well.

Popular in Singapore hawker centres as well as in Taiwan night markets, this is a dish that many foreigners and locals love. Potato starch is usually mixed in when frying the egg and gives a thicker, fuller taste. Variants include a version without the starch, which is priced slightly higher due to more eggs needed instead.

A special vinegar chilli is also paired exclusively with Oyster Omelettes in Singapore. Singapore Hokkien Mee features a combination of fried egg noodles and rice noodles in a rich prawn stock with cubes of fried pork fat, prawns, fish cake and squid. Some vendors add pork strips as well to add more flavour. This dish was the creation of post-war Hokkien noodle factory workers who would gather along Rochor Road and fry any excess noodles they had. Another version easily confused by the same name is called Hokkien Char Mee , which, unlike the classic, is covered in a signature thick dark sauce and uses only one type of egg noodles.

Satay is a dish of skewered, turmeric-marinated meat that is grilled on an open fire. It originates from Indonesia but has become a common hawker dish in Singapore. Stalls are not restricted to any race and may be operated by the Chinese, Malays or Indians.

Typical meats include chicken, beef, mutton and even pork which is sold by the Chinese stall owners. Ketupat rice cake , onions and cucumbers usually accompany Satay. A spicy peanut dip is also provided for the Satay and sides as well. In the past, having a fridge or freezer was as rare as winning TOTO lottery ; barbecuing or frying fishes to mask the fishy odour after being left out in the open for days was a popular cooking choice.

It is traditionally wrapped in banana leaf and barbecued, then a sambal paste made with belachan dried shrimp paste , spices, shallots and Indian walnuts is smothered generously all over the top. Lime is usually squeezed over the fish right before eating as well. Tau Huay is a dessert made with beancurd tofu, sweetened with sugar syrup. It can be eaten hot or cold, sometimes with Tang Yuan glutinous rice balls , grass jelly or soya bean milk added as well.

In recent times, a popular and more gelatinous, jelly-like version of Tau Huay has surfaced and for a period of time, drove Singaporeans to queue like beesto honey. This version is smoother and can incorporate pretty much any flavour like mango, melon or sesame. The texture is distinct from the traditional types and some camps advocate against it due to unnatural stabilisers used. This version is only eaten cold as the heat would break the structure.

A grinding machine is used to produce a mountain of shaved ice on a bowl filled with assorted ingredients such as red bean, attap chee palm seed , agar agar jelly, chendol , and grass jelly. Evaporated or condensed milk is then drizzled on top, along with red rose syrup and Sarsi syrup to produce the multi-coloured, kaleidoscope effect. Variations may include drizzling with gula melaka palm sugar , adding ice cream or other novelty toppings like durian puree or chocolate syrup.

This is another breakfast dish seen regularly in both Singapore and Johor, most stalls selling Chwee Kueh only open in the morning and close by lunch time.

Rice flour and water are mixed together to form the rice cake, then put into little saucers and steamed to produce the typical bowl-like Chwee Kueh shape. It is topped with chai poh preserved radish and chilli. There is a taste preference for either the more bitter variety or sweeter flesh.

It usually comes with a boiled egg, beansprouts, tau pok beancurd puff and is garnished with chives. In the past, mobile hawkers would sell Mee Rebus by the roadside using a pole balanced on the shoulders with a basket hanging at each end—one basket would hold the ingredients and the other contained a stove and boiling hot water. Mee Rebus is a noodle dish that uses yellow egg noodles like the type in Hokkien Prawn Mee , with a brown, sweet peanut-ty gravy. Compared to Mee Siam , the Mee Rebus gravy is much thicker and viscous, lacking in the sour assam taste.

The gravy is made from sweet potatoes the starch makes it thicker , curry powder, peanuts, dried shrimp, and salted soybeans. Read more: Sethlui. Still the best chicken imo, rice and chilli are also a good standard.

I know you like chilli, famous for its great noodles and bright orange napalm. Great duck, char siu and roast pork.

Eaten by presidents and kings. Go early as they do sell out. Geylang Serai Market is seriously underrated. These 2 stalls are Malay institutions. Old school roti prata! I know what some Singaporeans are thinking.. O what? Bottom line is its very good and its true blue peranakan.

East Coast Lagoon Food Village is an out of the way but another seriously underrated hawker centre. Satay- Haron Satay. Carrot Cake- Lagoon Carrot Cake. The legend. Best Chili crab I have ever eaten beats Jumbo imo as it is not so sweet and great sambal on their stingray.

PS — they are not cheap but definably cheaper then jumbo and other big seafood chains. Do let us know if you will have a meet up, think that would be lots of fun. Finally Singapore! Hi Mark,If you are in Singapore,You must not miss eating mee rebus,mee siam,lontong,gado-gado,tosai.

If you want eat the best tosai you should go to serangoon road little india,lontong,gado-gado,mee siam and mee rebus you should go to geylang food centre market at geylang serai. Try their Deer Murtabak and Mutton Murtabak. You can request for double which means more meat. For super duper power delicious nasi padang you must go to Warong Pariaman located at North Bridge Road,try their grilled chicken cooked in coconut milk,bagedil,sotong sambal and ayam kalio.

Its better for you to come before Many crowds too. Do come early around 5pm to avoid night crowds. For romantic grilled seafoods such as grilled sambal stingray you must go to East Coast Park Food Centre. Windy breeze and goes well with coconut juice. It will be worth your trip to all the places i mention and recommend. It is the epitome of a tourist trap; it has sub-par quality food with infamy for exorbitant prices charged to unsuspecting travellers.

Only advising against Newton in specific. For visiting FCs as a holistic experience and not just homing in on one single good stall in it, however, it is also not a bad option.

They offer good quality food to a stunningly stupendous degree of variety. Picture chowing on sambal stingray at the side, while munching on glistening grilled chicken wings, not forgetting sharing a plate of chai tow kway, shredded chicken porridge, assorted meat satays with peanut sauce and onions and cucumbers, and of course washing that all down with an opened coconut.

These things are soo aromatic I could die. They can be smelled from afar as they boil in the hot dark soup. They are these brown eggs slow cooked to perfection. But if you were to encounter them, do try them. Really happy to know that you are visiting Singapore. I promise you its the best dish ever!!! Also, try Laksa in Katong its a place and everyone knows about it.

Signature Laksa and the best! They are very famous and the best part of the dish is the fragrant harmony of chilli and chinese black vinegar. Its located pretty near to the city so it should be fairly accessible for you. HEy Mark! Hi Mark, seems like i know you already after watching your vlog. Welcome to Singapore. It seems to me you had a huge fan base in Singapore, so needless to recommend you more places to eat.

Hope you enjoty your feast in Singapore. Your post is amazing! Thanks for sharing this food list, because Singapore is my favorite and i like durian, but i have no idea about other varieties. This list is very helpful for those people who like to eat different varieties food of Singapore. Hey mark! It is the best hokkien mee without doubt! Trust me. Its a teocheow-style noodle dish. Flat noodles tossed in lard, vinegar and chilli, topped up with fishballs, fish cake and some pork. They only open in the mornings from Mon-Sat.

They are sold out by 11am. Please do yourself a favour by trying that. You can go to newton food centre near newton mrt station. You can find sambal stingray , satay , chilli crab and all different local food there!

You got to visit Fengshan too! For all the bbq fish, oyster omelette and bak chor mee Mince pork noodle you can try! As for Laksa, sure by all means try the Katong Laksa one. I like their broth which is really rich because of loads of coconut milk but if you do have time, do pay a trip to Sungei Road Laksa as well, which is more traditional and they do everything on a charcoal stove!

For crab; I think chilli crab is a bit too sweet for me and thus I will really recommend black pepper crab at Eng Seng Restaurant as recommended by others.

Fish head curry here is a must, located on Dempsey Road, and the bonus is that the lime juice is soo good. Nairn Clark. Laksa: Personal favorite is the one next to Rex cinema at Mackenzie Road. Its a small food court. The popular ones you should go is Katong Laksa. They have a few outlets around SG.

Nasi Lemak: Boon lay power nasi lemak! The queue can get very long so go early. They wont open until early evening. Located at b Boon Lay Place. Something similar to Nasi padang. Its called Nasi Ambeng. Rice serves with various dishes in a big tray and can be shared with 2 or more people. Its the hype lately here. You should give it a try at Hajjah Mariam restaurant located at Westgate Basement level 2. Nearest mrt line would be Jurong East! U really got to try this fews dish of crab U will nv regret it for the trip here.

It will b a long Q u got to go super early to get a sit if not got to wait for hours. Mellben Seafood has made its way from a humble stall along Alexandra Road to a largely well-known seafood place with three outlets in Singapore. Its menu features a wide selection of crab dishes such as chilli crab, black pepper crab, claypot crab vermicelli soup, butter crab, salted egg yolk crab and shimmering sand crab.

Delicious chilli crab: Chilli crab at Mellben is one of the best in our Lion city. You can always get very big crabs in thick, spicy and slightly sweet chilli sauce.

Just request for a less spicy plate if you cannot bear high level of spiciness. Best place to have claypot crab bee hoon: Claypot crab bee hoon also known as claypot crab vermicelli soup is basically a noodles soup dish, highlighted by milky broth, which is rich with the aroma and sweetness from crabs. For many locals, Mellben is the best place to enjoy claypot crab bee hoon — a crab dish that may be new to your culinary dictionary but can make you melt from the first spoon of soup.

Outstanding butter crab: Close your eyes and imagine a big crab coated with thick, buttery, sweet and slightly spicy sauce. It is a dish to die for. Ambience Mellben Seafood at Ang Mo Kio is far away from the bustling centre of Singapore, but the atmosphere herein is never quiet.

Situated at a kopitiam in one of the HDB estates and adorned with decorated crab shells on the walls, Mellben provides an intimate dining ambience for crab lovers. Notes — There are no nearby MRT stations so public transport accessibility is by bus — It is recommended checking prices of all the dishes before ordering as they are not listed on menu — It is always worth calling ahead to make a booking — Be prepared that the service of the store is almost at food court standard.

You have to try Hill Street Tai Hwa pork noodle mee pok dry. Also, you HAVE to try this minced meat noodle soup at bedok. There is usually a really long queue though! So be prepared! First one would be Old Airport Road hawker center, I like won ton mee here very much and you can also try some other dishes in your list here as well.

I wish you to enjoy Singaporean food, I like your videoes and looking forward to see more. Be early. Be really early. Long queue and huge take-aways order.

Note: Please call to make reservation in advance. May have to wait up to 1. I would suggest you to try Nasi Briyani, I watched a video of yours having kao mok gai near silom soi You must definitely try the traditional Chinese pastries from tong Heng confectionery shop.

When in Singa — satay and chilli crab are a must for us, but all your list look mouth wateringly delcous. Nowadays, generic prata shops use instant doughs for convenience, however this couple still makes their own dough.. Prata is a staple breakfast Singaporean dish anyway. If you are looking for Prata, Murtabak, Thosai and other Indian food in one comfortable place. The Pulled tea is good as well!

Very delicous Bak Kut Teh :. Chicken Rice — No recommendaton 5. Wan Ton Mee — No recommendaton 8. Fish Bee Hoon — No recommendaton 9. Bak Chor Mee — No recommendaton Yong Tao Foo — No recommendaton Roast Duck — No recommendaton Peranakan Food — No recommendaton Zi Char Meal — No recommendaton Ice Kachang — No recommendaton Durian — Many stall along Geylang Road Nasi Padang — No recommendaton Nasi Lemak — No recommendaton Chili Crab — Roland Restaurant Sambal Stingray — No recommendaton Fish Head Curry — No recommendaton.

Hey mark Great to hear you coming to SG Seems You got lots of fans who wanna do a meet up Your welcome to use my cafe space Let me know.

Laksa I personally loved the Katong Laksa located in Queensway Shopping Centre and you definitely wanna go with a Otah to go along with it. Its amazing. And you can grab a bus down to Chinatown which have a market called Maxwell market over there there is satay, rojak and many local tasty food to end your dinner there.

Make sure to get fried buns to mop up the gravy. Got one singapore lor mee very nice, only open at morning. The place at old airport road 51, hawker centre. Laksa Not so much a recommendation as a cautionary note: Katong Laksa is often recommended, and I have been a fan of it for a long time, but I feel that in the past year the standard has fallen. It simply lacks the flavour that umami-ness it used to have—even after adding lots of chili paste.

Meat here is fatty, tender, and flavourful. Hokkien Mee Bedok Block The old man who mans the cash register is Hainanese! The meat here can taste a bit dry, so be sure to add ginger and chili.

There is a Cantonese style of chicken rice, easily identified by the juicier meat that has been blanched, not cooked all the way through, and liberally seasoned with light soy sauce. Tastier than the original style because in Singapore the quality of chicken meat is not exceptional. Here, they mill the rice themselves to make carrot cake from scratch! After the traditional taste at Yap Kee, head over to RedRing Wanton Mee at 46 Holland Drive—this stall uses more modern technology like a ramen cooker to cycle the water out and avoid the alkaline flavour that is present in most regular wanton mee.

Still, both stalls were fantastic and I used to eat from them nearly every day when I was working in the area. This is a modern take on Peranakan food by a young chef who is, of course, a Peranakan himself. Aside from the many different curries, do try and make space for the tumeric chicken wings and buah keluak ice cream.

Be not fooled by the other nasi lemak stall right next to this one! The crispy style is more appealing to Chinese, who enjoy prata with utensils; the chewy kind is what the Indians prefer. Originally prata was eaten with bare hands, and you should be able to drown the whole prata in curry, then tear off chunks with a single hand.

Sin Ming is more of the latter camp. A good kopi seems particularly elusive nowadays. All the above are some pretty good local eats that I find are uncommon recommendations to visitors of Singapore, and I think the other commentors would not often give as recommendations.

They are all delish, so with the 25 dishes you already have, perhaps you can look at the above list I made for have an adventurous dish or two from this exotic list. Hey mark, if u like salted baked chicken. U can try Marina Square foodcourt, ah lam specialist! They are specialist in abalone noodles and salted baked chicken rice!

Have fun in Singapore! For chicken rice, should head to maxwell hawker centre at stall Tian Tian Hainanese chicken rice. Delicous Fish bee hoon also can find at maxwell too. For kaya toast, should eat it at Ah Kun Kaya toast, which is a popular and old brand that has many outlets around Singapore. If want something extra, Hong Lim hawker centre has one stall serve delicous curry chicken noodle. Hi Mark, you can try the Indian rojak at Tampines, its called Mahboob.

Its opposite Tampines Polyclinic but be prepared for a long wait. Once I waited for 90 mins during the fasting month. Hi Mark, the Best chicken rice is at golden mile food center, Hainanese Boneless chicken rice. You can go try special shanghai dim sum at maxwell food centre. The fried and steam dumplings as well as the spicy sour soup is awesome. A Must Try vvvvvv nice u will nv regret it.

We waited a good 35 minutes for this on a Saturday night, but it was so worth the wait! This bowl of meesua came with a generous amount of pig organ and lean meat. The soup is thick and flavorful with a hint of herbal taste but not too heavy at all. I wiped out the whole bowl! Addictive stuff. Try the best of the best dish according to how it should be, Chicken rice has 2 Major types, 1 Steamed White, 2 Roasted.

Its the only thing i would eat if its my last dish on earth! I would advise you to go early in the morning to avoid the lunch crowd, and it is closed on Monday! Both of the restaurants are located on Purvis Street. The kway chap in sg is pretty different from the one in bangkok but both are really delicious. The portions here are big enough and defintely good quality. Absolutely worth a try!

Peranakan food in Singgapore is no longer authentic. You should also go the Kovan Food Centre. I recommend both to you because of their spicy Chili and knowing what a chilli fanatic you personally are!

Keep up the good work Mark! Some of my suggestions and my personal favorites : 1. It is truly uniquely Singapore where all the local and overseas dishes are consolidated into one centre for the local to eat.

Hi Mark! The roast duck amongst other dishes is fantastic! I recommend that you go for lunch there as the duck will usually run out by dinner due to reservations etc. Excited to hear that you both are making your way down to SG. Ok so the places to try out…. Portion is good for one person. My favourite. Sold by this granny and grandpa. Old school fruit rojak. They sells this other peanut pancake-ish dessert that is good too.

All 3 naan shops in Tekka are good. You can follow the long queue or just go to the lesser ones. Avoid office lunch hour between 12 to 1pm, you can hardly find seats around those time. If you walk further down near the Little India Arts centre…there is an old school chapati place there.

A hidden gem. The shop is adjacent of the building. The teh tarik and ice milo are very sweet though. You can ask if they have sambal belacan, usually it is free.

That chapati and that keema curry are so delicious. Plus, my late mother loved their chapatis which are always freshly made and soft to chew. I would recommend Briyani Express in geylang serai too but i say forget it cos it sells out damn fast by 12 noon.

Plus, briyani in tekka market are the best! Actually, you cannot go wrong with food stalls in Tekka Market and Geylang Serai for any halal food. Yes, my friends and I tried almost all the stalls there during our lunch, dinner breaks and off days. Closed on Mondays i think. Their signature dish is snails in yellow curry. Sambal belacan and fresh malay style salad is free. And you can try the kuehs and the sweet bubur hitam there too.

Go to the 2nd lane of the food market…. Just choose. Or you can try the very over-rated and pricey Apollo banana leaf restaurant along race course road which is near the arts centre. The masala thosai there is good but the thali rice set, not that fantastic. The briyani is really a lot for one person…like a lot!! I guess Shakuntala is just very generous with their portions. Ayam buah keluak dish reminds me of our Javanese Kuah Rawon only thicker. So this is the next better one.

The seafood dishes and all others like oysters omelette etc can be found there. After eating, you can walk along the beach and unwind or vice versa. Someone mentions not to follow the food hype here in Singapore. That person is right. And you can skip dining in food courts.

Expensive and quite bland food. Eat there cos the bakmie dishes are delicious! Authentic Indonesian street food. Hey Hidayah, this is an awesome list of food suggestions, thank you very much for taking the time to write these amazing recommendations. Will try to visit a few of them. MARK, omg!

I watch your videos all the time!! I love your videos. From the list youre missing something Mark, dont miss bonesteak-beach road please. Whenever i eat the bone steak, id go, if mark comes here he has to try this! And putu piring-geylang serai, this ying will love. Id love for you to have a meet up session. Theres so much food for you to indulge in, in singapore. Hi Mark, Instead of recommending you what to eat best only. I would also share with you the places i go for certain food types.

It certainly worth visiting and experiencing. Its also a place where you could try lots of different malay food under one roof. Opened in , Newton Food Centre has been occasionally criticized for being overpriced and for incidents of hawker touting, yet the sheer variety of street food here still makes it a worthy destination for food-loving tourists.

A post shared by Kim J. Not all cafes are created equal. This one, located deep in the bowels of the Everton housing estate, rises above, selling nothing more than coffee beans and coffee drinks espressos, lattes, and the works. But every bean served here is roasted on-site and sourced directly from farms and cooperatives that the owners have visited personally. Humpback is a breezy Pacific Northwest-style diner where the seafood is bright and zingy, with crisp oysters flown in directly from Washington's Hama Hama oyster farm.

Afterward, at Gibson, Aki Eguchi has constructed a playground of experimental cocktails where he whirls earthy-sweet beetroot nectar into a smoky cocktail of tequila and mezcal. Finish your night at the fancied-up dive bar Flagship, where you can sip on one of the city's biggest selections of bourbons — or just play a bout of Asahi-loaded beer pong. Perth-born chef David Pynt cut his teeth at Noma and the famed grill house Asador Etxebarri before opening his own place in Singapore in Five years on, his high-concept Australian barbecue restaurant continues to pack in the crowds for its refined dishes cooked in a custom-built brick kiln.

The daily-changing, smoke-infused menu includes grilled leeks with crushed hazelnuts in a brown butter sauce, and the rich and messy pulled pork sanger. El Celler de Can Roca and Zuberoa-trained chef wunderkind Carlos Montobbio is a whiz with intricate presentations of deconstructed Spanish tortillas and roasted bell pepper-topped bacalao brandades shaped like nigiri sushi.

Call ahead for seats at the bar, where you can watch the chef and his team ping around the narrow open kitchen, and soak in the steampunk industrial stylings of the shophouse dining room. Just around the corner from Yang Ji is the uniquely Singaporean invention of a craft beer bar inside a kopitiam cafe. The sprawling second-floor hawker center has plenty of stalls serving dishes at dinner time, but Yang Ji is the real deal, plating hulking Asian bighead carp heads under a mess of steamed garlic, red chiles, and coriander.

The company has five branches in Singapore, and the one at Riverside Point has the added bonus of a stellar river view. Gordon Ramsay was roundly trumped by Tian Tian's chefs at a cook-off, but watch locals roll their eyes at the selfie-stick tourists queueing for a taste at the Bourdain-approved stall. Make a beeline instead for Ah Tai, just three stalls down.

The eponymous owner, who defected from Tian Tian, serves tender chicken with a more fragrant chile sauce that's liberally lashed with lime juice. Plus, you'll get your food in a fraction of the time it takes to get a plate at Tian Tian.

This hip eatery specializing in nasi lemak coconut milk rice served with a slew of condiments in the equally hip Ann Siang Hill area imports coconuts in bulk from a single Malaysian plantation, and fresh-squeezes them to ensure its rice is particularly lemak rich.

Here, produce from around the world gets treated with as much reverence as the list of acclaimed wines. Under a cloud of 6, filament lightbulbs, you can pick something from the menu of natural wines, an impressive array of house-made fermented fruit and vegetable wines. Try the super-dry day fermented yam with grape and blueberry wine and, for something less boozy, the ultralight fermented pear, fig, and beetroot wine.

It's hard to snag a seat at Asia's best bar, so go party sensibly elsewhere till midnight, then take the leap of faith and push open 28 Hong Kong Street's unmarked door for some late-night cocktails and supper. The drinks whipped up by the world-class bar team are bold and potent, and the burger, grilled cheese sandwiches, and arancini balls are the grub you'd want to give you a second wind for more partying in the intimate converted shophouse room. At this CBD shop pulsating with hip-hoppy bass, you'll find its good-looking, metropolitan clientele getting a little gross with drippy cheese patty melts, Chinese braised pork belly kong bak banh mi, and panko-crusted chicken katsu in cuisine-defying meat-and-bun combos.

Minimum-intervention wines are increasing in popularity in Singapore, and RVLT, which stands for Revolution, is where you want to indulge. The wine bar, staffed by its grape-obsessed owners, Al Gho and Ian Lim, pours a daily-rotating list of whites and reds by the glass, and bottles of biodynamic and organic wines and Champagnes await those on the prowl for something unique. The Auld Alliance is a gentlemen's club-like whiskey bar tucked away on the second floor of the Rendezvous Hotel Gallery.

It has one of the world's most extensive collections of rare and old bottlings, and an especially deep lineup of much-coveted Japanese whiskies. An armchair at the bar, facing owner Emmanuel Dron's sizable collection of pre-World War II bottles of Scotch, is the best seat in the house. As soon as you secure your plane tickets, book seats for an audience at Odette. Chef and co-owner Julien Royer leads this stellar ode to his grandmother, Odette, whose life lessons show up on tasting menu dishes where carefully acquired ingredients turn up on the table as intricately plated still lifes.

Beetroots tumble onto the plate in sorbets, meringues, and crumbles; carved rectangles of Challans guinea fowl perch precariously on celeriac risotto next to a lobe of molten foie gras. Time Out tip Meat lovers will like the pan-seared black Angus beef ribeye that's served with a homemade green curry sauce and the mao shan wang durian sticky rice dessert is a must.

What is it Unagi specialist that preps the food over a charcoal flame. Why we love it The scent of burning charcoal and chefs killing, gutting, and grilling freshwater eels behind the glass panel should clue you in on the fact that this is no regular unagi shop.

Order the hitsumabushi, an unagi don that can be enjoyed in three different ways. Time Out tip Eels come cooked before your very eyes. It bodes well for freshness, not so much for those who are easily squeamish. Why we love it Not to be confused with fusion food — what's on the menu here is an appreciation of Japanese food culture shokubunka in Italian cuisine and culinary traditions. Chef Seita regularly travels to Japan to source for new ingredients, establishing close relationships with his suppliers to get the best quality of ingredients which he uses in omakase sets that change seasonally.

Time Out tip No two meals at Terra are exactly the same — even though you can request for your favourite dishes in advance. What is it Raucously fun diner and oyster bar. Why we love it It might not live by the sea, but this beach shack along Bukit Pasoh Road is all about the goodness of the ocean.

What is it A contemporary grill house perched on the 70th floor of the Swissotel the Stamford. Why we love it Skai overlooks the civic district down from the Padang to Marina Bay. Time Out tip Looking for a more casual meal? The Skai High Tea comes with dainty bites, sweet treats, and of course, killer views. Explore Time Out Market. About us. Contact us. Discover the best of the city, first.

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