The Can't Miss Local Flavours Guide
Whether you're seeking the latest trend of mod-Sin (modern Singaporean) cuisine or looking to have authentic Singaporean food while avoiding the cosy humidity of our beloved island state, we've got you covered.
Must-Try Dish: Coco-Lobo (Lobster Vermicelli)
An award winning dish, this Australian lobster with vermicelli in Superior Stock is fusion done right!
Must-Try Dish: Bak Kut Teh Broth
JUMBO, the go-to emporium for seafood also helms this popular hotpot joint, with distinctly familiar tastes like Bak Kut Teh as a soup base.
Must-Try Dish: Curry Debal (Devil)
Made from fresh chillies, onions, mustard seeds, and ginger blended together, this Curry Debal or Devil's Curry is deviously delicious.
Must-Try Dish: Durian Pengat
Not just for durian fans, this rendition features durian pudding, coconut ice cream, and buttered croutons. If this won't convert you, nothing will!
Must-Try Dish: Spicy Seafood Combination
Served with two pieces of man tou, this medley of scallops, prawns, fish, and squid is perfect to sip and dip!
Lunch Menu, A La Carte Menu
Must-Try Dish: Fried Laksa
A jazzed up rendition of the much-loved traditional laksa, this stir-fried dish will titillate your senses with just the perfect balance of spice and flavour.
Lunch Menu, Menu
Must-Try Dish: Soup Kambing
No one does mutton soup quite like The Clifford Pier, where a simple bowl of mutton soup is given a glamorous upgrade with rich, intense flavours and generous chucks of mutton.
Must-Try Dish: Dry Laksa
Love the distinct flavour of laksa leaf but not in the mood for the heavy coconut base? Violet Oon's got you covered with her sedap Dry Laksa.
Lunch & Dinner Menu, Weekend Brunch, Drink Menu
Must-Try: Iberico Short Ribs Pongteh
Giving the well-loved Peranakan dish an upgrade, Baba Chews' Iberico Short Ribs Pongteh doesn't skim on quality nor taste. 10/10 must try.
All Day Dining Menu, Dinner Menu
Must-Try: Stir Fried Dry Bak Kut Teh
Besides $1 bowls of springy noodles and tender char siew, WANTON's other hit has got to be this smokey, stir-fried rendition of this claypot classic.
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