{"id":53323,"date":"2026-05-18T12:59:35","date_gmt":"2026-05-18T04:59:35","guid":{"rendered":"https:\/\/sgbuzz.com\/?p=53323"},"modified":"2026-05-18T12:59:35","modified_gmt":"2026-05-18T04:59:35","slug":"where-to-eat-in-food-paradise-singapore-from-hawker-centres-to-michelin-restaurants","status":"publish","type":"post","link":"https:\/\/sgbuzz.com\/?p=53323","title":{"rendered":"Where to eat in food paradise Singapore, from hawker centres to Michelin restaurants"},"content":{"rendered":"<p><br \/>\n<br \/><img decoding=\"async\" src=\"https:\/\/cdn.i-scmp.com\/sites\/default\/files\/styles\/1280x720\/public\/d8\/images\/canvas\/2026\/05\/18\/f64abb44-c128-4bed-862a-704430daa498_15c738ea.jpg?itok=ompM79HY&amp;v=1779079431\" \/><\/p>\n<div id=\"\">\n<p datatype=\"p\" data-qa=\"Component-Component\" class=\"e8zc9q40 css-1c6uqr6 ec74h0k1\">The air at the North Bridge Road Market &amp; Food Centre in Singapore is filled with the scent of lemongrass, mangoes, turmeric, fermented prawn paste and curry. The stalls are neatly stacked with everything from red Asian bananas to shrivelled sea cucumbers, frog\u2019s legs, blue ginger and dragon fruit.<\/p>\n<p datatype=\"p\" data-qa=\"Component-Component\" class=\"e8zc9q40 css-1c6uqr6 ec74h0k1\">Vidhya Nair, a Singaporean of Indian descent, is buying prawns and spices for our cookery class. She already has everything in her nearby studio but is taking us to the market so we can get an idea of what Singaporean cuisine is all about.<\/p>\n<p datatype=\"p\" data-qa=\"Component-Component\" class=\"e8zc9q40 css-1c6uqr6 ec74h0k1\">\u201cSingaporean cuisine is special because it brings together many Southeast Asian dishes into a single culinary culture,\u201d Nair says. \u201cIt is a melting pot of Chinese, Malay and Indian cuisine.\u201d<\/p>\n<p datatype=\"p\" data-qa=\"Component-Component\" class=\"e8zc9q40 css-1c6uqr6 ec74h0k1\">It also reflects the Lion City\u2019s diverse population: around 75 per cent of the city state\u2019s inhabitants are of Chinese origin, 15 per cent come from Malaysia and just over 7 per cent from India.<\/p>\n<div datatype=\"p\" data-qa=\"Component-Component\" class=\"e8zc9q40 css-1xdhyk6 ec74h0k0\">Malcolm Lee comes from a <span data-qa=\"Component-Text\" class=\"css-0 ef9u0v00\">Peranakan family<\/span> and still uses his mother\u2019s and grandmother\u2019s recipes. And he does so successfully and with distinction. His Peranakan restaurant Candlenut has a Michelin star, the first establishment in Singapore to do so for this type of cuisine.<\/div>\n<p datatype=\"p\" data-qa=\"Component-Component\" class=\"e8zc9q40 css-1c6uqr6 ec74h0k1\">That makes Lee one of the best-known chefs in Singapore, a country so rich in fine dining that it has 42 Michelin-star restaurants. But, he says, Peranakan cuisine is more than just a culinary culture. \u201cIt is cultural heritage, identity and family tradition,\u201d he says.<\/p>\n<\/div>\n<p><br \/>\n<br \/><a href=\"https:\/\/www.scmp.com\/lifestyle\/food-drink\/article\/3353916\/where-eat-food-paradise-singapore-hawker-centres-michelin-restaurants?utm_source=rss_feed\" target=\"_blank\" rel=\"noopener\">Read Full Article At Source <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>The air at the North Bridge Road Market &amp; Food Centre in Singapore is filled with the scent of lemongrass, mangoes, turmeric, fermented prawn paste&#8230;<\/p>\n","protected":false},"author":1,"featured_media":53324,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"fifu_image_url":"","fifu_image_alt":"","footnotes":""},"categories":[33],"tags":[5046,572,108,1177,475,5725,3644,22],"class_list":["post-53323","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bored-interesting","tag-centres","tag-eat","tag-food","tag-hawker","tag-michelin","tag-paradise","tag-restaurants","tag-singapore","wpcat-33-id"],"_links":{"self":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/53323","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=53323"}],"version-history":[{"count":0,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/53323\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/media\/53324"}],"wp:attachment":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=53323"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=53323"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=53323"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}