elicierto's Travel Marks

A favourite and staple over the years for its coconut-rich take on Singaporean and Malaysian fare. The nasi lemak is a particular favourite, alongside the broader spread of regional dishes; an established Bugis-area stop rather than a place I’m still looking to try.

#singapore, #nasi lemak, #malay cuisine, #singaporean cuisine, #beach road, #bugis, #repeat visit

Link: https://www.thecoconutclub.sg/beac…

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A pared-back Thai restaurant on Anfu Road, split between an open-kitchen room and a second room beneath a warm timbered ceiling. A longstanding Shanghai favourite for polished Thai cooking in an intimate, unfussy setting.

#thai, #shanghai, #anfu road, #michelin guide

Link: https://guide.michelin.com/en/shan…

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Michelin Bib Gourmand Isan cooking on South Bridge Road, devoted to the bright, fiery flavours of northeastern Thailand. The signature grilled chicken is marinated for three days with white peppercorn and coriander, while the theatrical leng zaab arrives as a tower of tender pork ribs in an addictive spicy-sour broth, with house-made Isan tamarind dip alongside. Bold, precise regional food rather than generic Thai.

#thai cuisine, #isan cuisine, #michelin bib gourmand, #spicy food

Link: https://www.unyangkordai.sg/

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Singapore’s distinctive seaside hawker centre, set inside East Coast Park with open-air tables close to the beach. Best approached as an evening feast: charcoal-grilled satay, sambal stingray and other barbecued seafood, chicken wings, sambal kangkong and fresh sugarcane juice — smoky, communal and unmistakably Singaporean.

#hawker centre, #singapore food, #seafood, #satay

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Singapore’s landmark Victorian-era cast-iron hawker centre in the heart of the CBD, historically known as Telok Ayer Market. At night, adjacent Boon Tat Street becomes Satay Street, an open-air stretch of charcoal grills and communal tables; stalls 7 & 8 are especially known for their satay.

#singapore, #hawker centre, #street food, #satay

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#hawker centre

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The original New Bridge Road home of Song Fa’s Teochew-style bak kut teh: tender pork ribs in a clear, deeply peppery broth, traditionally accompanied by rice, youtiao, braised sides and Chinese tea. The business began with Yeo Eng Song’s Johor Road pushcart in 1969 and the flagship remains a Michelin Bib Gourmand. Despite growing up in Singapore, this was where I first had bak kut teh in 2024; I have returned every time I’ve been back since — a late discovery that immediately became a ritual.

#bak kut teh, #teochew cuisine, #singapore food, #michelin bib gourmand, #heritage

Link: https://songfa.com.sg/

© OpenStreetMap contributors

© OpenStreetMap contributors