When a restaurant is Michelin-starred, you know they have some good stuff going on. Singapore is even the first Southeast Asian (and fourth Asian country overall) to be honoured by the Michelin Guide. Singaporean pride!
Sadly, we can’t always have good things thanks to our old nemesis — budget. But, fortunately, we have some pretty awesome recommendations for you! These restaurants are all Michelin-starred and cheap. Yeah, you’re reading that right — Michelin-starred and cheap in the same sentence. Now you get a chance to savour quality food without the pain of paying $80 per meal!
Where else to taste the best carrot cake in Singapore, right? Chey Sua is now spearheaded by a pair of sisters, who have since taken over their parents’ business more than 20 years ago. The unique selling points of their carrot cake are that it’s cooked traditionally and the recipe is homemade, so you can probably understand why Chey Sua’s carrot cake is very special now.
Only five kinds of dishes are served — tahu goreng, gado-gado, nasi ayam, mee sotong and satay. Let us enlighten you why you should give Wedang a chance. They’re known for their gado-gado, an Indonesian boiled salad, and their plate is made up of tempeh, deep-fried tofu and potatoes, drizzled generously with pasty peanut gravy and topped off with pieces of keropok. It’s extremely delicious. By far, Wedang probably has one of the best gado-gado in the country!
Laksa in a claypot? Yep, Zhen Shan Mei is the answer. Instead of a broth, Zhen Shan Mei’s laksa “broth” leans towards to being gravy-like. Unlike a lot of laksa out there, the laksa here is very creamy and milky; the gravy basically clings onto the noodles for life. Feel them melt against your tongue when you slurp everything up! Do note that it can be slightly too spicy for those who can’t take heat very well.
Soy-glazed chicken hangs from hookers, tempting curious passerbys and loyal patrons alike. By far, this stall possibly serves one of the best chicken rice in town, if not the best. The chicken is succulent and they don’t pull out on the meat as well — they’re pretty generous, giving just enough to satisfy any meat cravings you have. By the way, did we mention this stall is the cheapest on this list?
Alliance Seafod dishes up all kinds of deliciousness in the form of sea creatures, mixing local flavours with the little critters. The Grilled Sting Ray is a must. It’s not everyday you get to eat sting rays, after all — and it’s grilled to perfection, to boot! There’s also the national chili crab, which is made via a recipe perfected by the chefs themselves. Alliance Seafood is definitely the ideal haven for seafood lovers.
Singapore’s most famous rojak stall is here! The rojak is stuffed with the ingredients we all love, covering you tiao, lettuces, pineapples, cucumbers, guavas and did we mention jellyfish? Yeah, jellyfish. For an extra dollar, you can even have a century egg thrown into the mix. The flavour is also greatly contributed by the presence of prawn paste, tamarind and sugar. Rojak lovers must not miss out on this!
Hill Street Tai Hwa Pork Noodle reportedly has the best Teochew minced pork noodles in all of Singapore. Tensile noodles sit in a plate, garnished by the holy presence of pork in various forms that include not only minced, but also dumplings and liver. This results in a heavenly combination and we couldn’t ask for anything better. Hill Street Tai Hwa will completely redefine your experience with minced pork noodle.
The name says it all. Rice dumplings take on stardom at Hoo Kee. Unwrap the dumplings and the presentation may not marvel you just yet, because the surprise is heavily reliant on the flavour. The glutinous rice is marinated well and its combination with ingredients like pork and chestnuts will cause an explosion of flavours inside your mouth. Mid-Autumn Festival is in three months; why not get your rice dumplings from Hoo Kee this year?
Hong Heng comes up with the beauty that is fried sotong prawn mee, otherwise known as Hokkien mee. Fans of wok hei may be disappointed though, as the dish is lacking in that department but we reckon it’s still a dish worth trying. They’re not Michelin-starred for no reason, after all! The noodles complement the accompanying beansprouts perfectly. Mix the chili sambal with the noodles for a greater kick!
Boneless chicken rice is always the best. It saves us the time and effort needed to chew the meat off bones. (Hey, don’t think we’re lazy now — sometimes we just have those days, ok!) The chef had previously worked at a prestigious hotel, so you know you’re going to be entitled to some diamonds us. The succulence of the meat is worth a thousand praises and the chili is just as commendable — not too spicy but powerful enough to liven up the meal.