However, the inspectors cover a wider scope of eateries, which are also listed in the red guide with the MICHELIN Plate accolade. First introduced in the 2016 edition of the MICHELIN Guide Paris, the Plate, or L’assiette in French, is a nod to venues that offer “fresh ingredients, carefully prepared; a good meal”. The accolade is represented by the symbol of a fork and knife next to a plate.
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R&B Express, Newton Food Centre
Thanks to Hollywood blockbuster Crazy Rich Asians, Newton Circus Food Centre has arguably become Singapore’s most famous hawker centre. The supper hotspot is home to several barbecued seafood and chicken wing stalls, but the inspectors favour R&B Express for its BBQ chicken wings, normally eaten with a generous squeeze of calamansi lime and a garlicky chilli sauce dip.
What Our Inspectors Say: “Chicken wings grilled with charcoal are crispy and juicy while the spicy sauce adds to the flavour. Also try satay, traditional popiah and kueh pie tee.”
Koka Wanton Noodles, North Bridge Road Market
This is a popular wonton mee joint for the night owls. Open only for four hours from 10pm, the stall usually sells out and closes at 2am, sometimes earlier. The stall is famous for its wonton mee — which features delightfully springy and QQ noodles in a savoury chilli sauce topped with thinly-sliced char siew, Chinese mushrooms, shredded chicken and choy sum — and the long waiting time of more than 30 minutes.
What Our Inspectors Say: “Barbecue pork with wonton noodles is the signature. Deep-fried pork skin and chillies enrich the flavour.”
This Redhill institution has been in operation since the 1970s and serves just one item on its menu: poached chicken rice. The chunks of tender chicken meat with its silky, gelatinous skin on is presented on a bed of fluffy rice and drizzled with chicken and sesame oil.
What Our Inspectors Say: “The smooth Hainanese chicken is good to go with the sauce. Rice is rich in flavour.”
This stall in Redhill Market serves Hong Kong-style soya sauce chicken, which is made by dipping a whole chicken in an aromatic braising liquid. San Bao’s version is known for its tender meat and chicken skin that glistens with the dark braising sauce. Best enjoyed with a serving of rice or noodles.
What Our Inspectors Say: “Soya sauce chicken is the signature here and it is smooth and juicy. Also try their dumpling noodles.”
Kway chap is a beloved Singapore hawker dish comprising slippery flat rice noodles in soup and a side of braised pork innards that is notoriously tedious to prepare. The innards have to be cleaned well and braised for a long time so they absorb the herbal braising sauce. Besides the innards, you'll also find collagen-rich pork skin, fish cake, hard-boiled eggs and firm beancurd in Shi Le Yuan's kway chap.
What Our Inspectors Say: “Richly-flavoured braised pork and organs are a good match with the kway chap, which is served separately.”
New Rong Liang Ge Cantonese Roast Duck Double Boiled Soup, Queen Street Eating Place
This stall at Queen Street Eating Place draws long queues for its affordably priced Cantonese roast meats and double-boiled soups. Gleaming whole roasted ducks hang behind its glass window, alongside smoky char siew and slabs of crispy-skinned roast pork.
What Our Inspectors Say: “Diners come for their homemade braising sauce. The Cantonese roasted meat is done in Hong Kong style. Also try wonton noodles and tonic soups.”
Poh Cheu, KPT Coffee Shop
Now helmed by third-generation owners, this stall in Bukit Merah still makes its ang ku kuehs the traditional way — from scratch, by hand, and with lots of heart. The colour of the Poh Cheu's Teochew glutinous rice cakes indicate their flavours, which ranges from traditional ones such as mung bean, sesame and peanut to modern twists such as coffee, green tea and mango. They also make traditional kuehs like soon kueh, pink png kueh, yam cake and Hakka abacus seeds, or rolled yam balls.
What Our Inspectors Say: “Colourful dumplings with choices of salty and sweet flavours. All are handmade with sufficient fillings.”