Hot off the press, the 2021 Bib Gourmand Selection for Singapore has just been announced. It highlights 42 hawker stalls, 6 street food establishments, and 21 restaurants, bringing the total to 69 selected venues. Of these, 12 are new entries — 9 hawker stalls and 3 restaurants.
Fondly known as the “next-generation prawn mee stall” amongst local foodies, Da Shi Jia Big Prawn Mee is a charming restaurant in Killiney that’s known for its tasty prawn noodles. At Sri-Lankan restaurant Kotuwa, Chef Rishi Naleendra embraces his heritage by serving up Sri Lanakan fare such as sambols, hoppers, and a variety of colourful curries. Back on the Bib Gourmand Selection is The Coconut Club, which sits on Ann Siang Hill and pays tribute to the well-loved nasi lemak, along with other elevated Malaysian dishes.
Here's what our inspectors had to say about these three newly-selected Bib Gourmands.
DA SHI JIA BIG PRAWN MEE
89 Killiney Rd, Singapore 239534
What The Inspectors Say: Guests are spoiled for choices here. First, pick between prawn noodle soup and fried prawn bee hoon. For prawn mee, specify the size of these wild-caught marine crustaceans — from regular to XXL. Then pick your noodles — the yellow variety, kway teow, bee hoon, or any combination of those. For real big eaters, choose extra toppings of fish cake, pork ribs or sliced pork. Don’t forget about snacks like tofu skin prawn rolls and fried prawn balls on the side.
KOTUWA
2 Dickson Rd, First floor within Wanderlust Hotel, Singapore 209494
What The Inspectors Say: After the success of two previous ventures, the Sri Lankan owner-chef opened Kotuwa in 2020, which serves food from his home country. The menu focuses on seafood recipes from the capital city of Colombo, such as crab cutlet and crab curry. Don’t miss the hoppers — crispy pancakes with spongy centres — as they are a perfect companion to the rich and flavourfully layered dishes. Kottu rotti, chopped flatbread with spiced meat and veggies, is great for sharing.
THE COCONUT CLUB
28 Ann Siang Rd, Singapore 069708
What The Inspectors Say: After moving here, the “Club” has certainly become bigger and better, but its authentic Malaysian cooking stays the same. The owner insists on importing coconuts — a quintessential ingredient to this cuisine — from its southern neighbour. Solo diners may try the nasi lemak, available in individual portion sizes, with different mains to choose from. The signature deep-fried chicken leg bursts with flavour and the shredded chicken skin cracklings are simply addictive.
