Singapore is a melting pot of cultures, where diverse backgrounds are united through a shared passion for food, further enriching the Lion City’s unique gastronomic landscape.
The Bib Gourmand recognition is awarded by MICHELIN Guide inspectors to venues that offer its diners very good value for money, with a complete and high-quality menu priced at a maximum of SG$45. Bib Gourmands are often described as “personal favourites” of our inspectors, so it's really no surprise to find a huge proportion of Singapore’s well-loved hawker stalls among the Bib Gourmand selection.
This 2022, there are three new hawker stalls: Hai Nan Xin Zhou Beef Noodle, Kelantan Kway Chap · Pig Organ Soup, and Lixin Teochew Fishball Noodles; and one new street food establishment — Sing Lung HK Cheong Fun — that have made it to the Bib Gourmand selection. Here’s what you should order from them, according to the MICHELIN Guide inspectors.
HAI NAN XING ZHOU BEEF NOODLE
Kim Keat Palm Market & Food Centre, #01-06, 22 Lorong 7 Toa Payoh, 310022, Singapore
Choose between blanched rice noodles tossed in a thick gravy, or soup noodles in a deeply flavourful ox bone broth. Then top with sliced beef, beef tripe, tendon, beef balls, or a combination.
KELANTAN KWAY CHAP · PIG ORGAN SOUP
Berseh Food Centre, #02-39, 166 Jalan Besar, 208877, Singapore
Pork cuts and offal like belly, trotter, intestines, and skin are cooked in a soy-based marinade with spices. The depth and rich flavours of the meat are the perfect accompaniment to the kway chap ribbon noodles.
LIXIN TEOCHEW FISHBALL NOODLES
Kim Keat Palm Market & Food Centre, #01-20, Blk 19 Toa Payoh Lor 7, 310019, Singapore
The owner makes the fishballs by hand to ensure they are springy and bursting with umami. Blanched noodles tossed in chilli sauce with crispy cracklings are the perfect companion to the fish ball soup.
SING LUNG HK CHEONG FUN
#01-4757, 1 Beach Road, 190001, Singapore
The chef has years of experience in Cantonese cooking, and his velvety Hong Kong-style rice noodle rolls are made-to-order. Come early for the century egg and pork congee or glutinous rice, as they tend to run out early.
