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Highlights
We Want Your Hawker Vote!
Don't just say you're proud of our hawker culture. Vote for them, their sustainability, and tell the whole world about it. Pledge your support for Singapore’s UNESCO bid for Hawker Culture and vote now!
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Makansutra Guide Singapore 2017
It has been almost twenty years since the first edition of the Makansutra Singapore food guide book was inked. And in this tenth edition, expect are over 600 street food and heritage reviews, complete with new finds and updated listings. For online purchase, click on more... MORE
 
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The Empress of Beef Kway Teow
A recent viral post about the legendary Hock Lam Beef Noodle announcing their closure made its rounds online. The brand had been in the business for close to a century and that post was about a stall headed by Anthony, the retired elder son of the founder Mr Tan Chin Sia who once plied his famous “gubak kway teow”  along the old Chin Nam Street back in the day. But...MORE
That Jewel of a Burger
Of course I love a good burger, it’s world heritage food and every earthling can fall in love with a good one. But spare me the button press made fast food burgers that come with buns that looked run-over by a truck, shrivelled and with the nasty patty still inside. I first had my Shake Shack burger over 10 years ago in New York City with Ed Levine, the founder...MORE
Fried Chicken Wings War
The best wars to fight in this world, hands down, is a food war. Because, there are no losers in a food war. When a competitor or a neighbouring country compares or yips about your food or culinary culture, the whole country or the world looks on, salivating, waiting to devour both. We love our Katong Laksa war, the chicken rice battles and the bak chor mee scuffles and of...MORE
The Taste of Old School
We often speak about the “old school” taste, something an older generation (you gotta be at least in your mid 40s to know what this is about) yearns for. Being in that group, I have to agree that a lot of what we “like” that’s popular of social media does not make the cut these days. For example, a simple starter reason- they don’t fry a lot of cha kway...MORE
The One Laksa Hawker
This is a shoutout and a standing ovation to the hawkers who offer just one dish- the one dish entrepreneurs. In our very fickle food nation today, crowded with new players every day and noisy with all sorts or promotional gongs and drumbeats, it’s hard to actually hear your own thoughts on what really matters to your palate these days. Point in case- to get enough buy-in, the kaya toast...MORE
Purple Grain.. Purple Grain.
The claims of benefits of blue pea flower or extracts are wonderful and mind boggling. It is said to have high antioxidant properties, is a great night cap, cleanses the skin from within etc… I am not a big fan of savoury food that looks blue or purple but when I ate at the famous Nasi Kerabu stalls in Kelantan (a light nasi lemak rice washed with streaks blue pea...MORE
Comforting Penang Cha Kway Teow
A recent international online report ranks Malaysian food a few whiskers lower than Singapore’s and of course it set off a flurry of angry and resentful comments from across the Causeway. There was even one that said the majority Malaysian only liked their own food, and it did not come across as flattering. But, hey, my dear northern friends, fret not. For starters, these kind of comparison and listicle pieces...MORE
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