Ugly but delicious
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Da Jie Niang Dou Fu
The selection of yong tau foo is Halal, but you will spot many Chinese customers in the queue too. The stall offers hand-made items as well as supplied ones and rare options like stuffed crab shells and yam roll. MORE
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Peranakan Flavours Restaurant: Bakwan Kepiting to die for.

Pardon me if I gush today, but it’s been a while since I stumbled upon a Nonya eatery that’s so write-worthy in so many ways. We had spoken about and devoured Damian D Silva’s (Immigrants Gastrobar) Buah Keluak Fried Rice (and his minced century egg and tofu starter, which isn’t Nonya but is in his menu anyway). There’s also Malcolm Lee’s (Candlenut Restaurant) braised beef ribs in buah keluak sauce and his white Yeye...MORE

Singapore Cookbooks: In Love with Classics and the Funky

If the old don’t go, the new won’t come. That old universal adage applies to almost everything we do... almost. But in our makan culture, it’s more like “the old must stay and the new must come too” because we’re all food mad. We enjoy everything and anything, and nothing must be lost along the way or in translation. We fear no food and take no hostages- we are...MORE

Curry Puff and Epok epok are NOT the Same?

To the informed, curry puff and epok epok are not the same – at least not originally. But many are clueless about these two forms of curry-stuffed fried dough parcels. Epok epok is commonly known as the “Malay-style curry puff” or just “the word for curry puff in Malay”, but this isn’t totally accurate because of their differences. Even some respectable hawkers who sell curry puff don’t know the dissimilarities, thinking they are two...MORE

Knickerbocker Glory : A Sweet memory from another era
Nowadays, it's everywhere: in supermarkets, on the streets, at cafes and restaurants, and even homemade, this ice cream of yours and mine. But google "Magnolia Milk Bar", and you will be reminded that ice cream was once a treat in Singapore. Refrigerators weren't common in households in the 1960s and the 1970s, and parents and their children would have to make their journeys out to indulge at one of three...MORE
2am: A New Time for Janice Wong’s Desserts
It's unclear what you're supposed to notice first, stepping into 2am: the newly added bar, the chocolate tables (as in tables made of chocolate, yes), or the array of talented (and good-looking) culinary crew. Bu t t hat ’s vintage Janice Wong at her partie s, with edible table and installation art. The owner of 2am Dessert Bar recently re - launched her brand and restaurant, not with a new...MORE
British Hainan: A family that cooks and sings together

I am possibly the last person in the know to be reviewing this place, although I had known about them a year ago when they first began operations. Whenever I can, I let a restaurant’s wok and pan season in, the wet kitchen floor dry up, frayed nerves ease up, settle in on good supplies and work up a smooth work relation with the system, customers and colleagues, before I consider reviewing it. If...MORE

You Peng Noodle Dumpling House: Dumplings From Scratch
Back in 1996, she left her home in Xiamento to join her husband who came to Singapore earlier. Packed with nothing more than a curious appetite towards life, she was a hot-blooded youth ready to dive into great adventures. With great energy, she dipped her hands into a lot of different things, but none took flight. The harsh reality then began to kick in. As a foreigner who could not...MORE
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