The MICHELIN Guide Singapore 2018 has just released the official list of Bib Gourmand recipients for this year. The 2018 selection includes 50 addresses with 17 first-time awardees.
The Bib Gourmand list recognises restaurants and street food establishments offering quality cuisines at a maximum price of S$45.
This year's selection includes stalls from several hawker centres in mature housing estates, one of which is Chai Chuan Tou Yang Rou Tang at Bukit Merah View Food Centre which only opens for lunch.
One of them is Chai Chuan Tou Yang Rou Tang at Bukit Merah View Food Centre which sees snaking queues for its steaming bowls of mutton soup served with rice and special chilli sauce. At Eminent Frog Porridge, frog is expertly prepared in various sauces and cooked in claypots to be had with silky rice porridge. 79-year-old Tham Niap Tiong learnt to make traditional curry puffs from a Hainanese sailor in the 1950s and today runs Rolina Singapore Traditional Hainanese Curry Puffs with his son, doling out freshly made pastries to customers every day.
Rolina Singapore Traditional Hainanese Curry Puff at Tanjong Pagar Plaza Market & Food Centre.
Char Kway Teow is a popular Singapore hawker dish of smoky stir-fried rice noodles with fishcake, sweet Chinese sausage and cockles. This year, two fried kway teow establishments receive Bib Gourmand distinctions for the first time: Lao Fu Zi Fried Kway Teow at Old Airport Road and Outram Park Fried Kway Teow. Right opposite the latter in Hong Lim Market & Food Centre is another new Bib Gourmand recipient, Tai Wah Pork Noodle, famous for its springy flat egg noodles with minced pork, meatballs and dumplings in a spicy vinegary sauce.
Directly opposite each other in Hong Lim Market & Food Centre are new Bib Gourmand awardees Tai Wah Pork Noodle and Outram Park Fried Kway Teow.
Two restaurants have also made their debut onto the list: Established in 1969, Muthu’s Curry is loved for its South Indian-style fish head curry while The Coconut Club has elevated the humble nasi lemak with specially-sourced ingredients from old crop Thai jasmine rice to fresh coconut milk from a special hybrid of coconut in Perak.
The launch date of the MICHELIN Guide Singapore 2018 is on 25 July 2018.
Rachel Tan is the Associate Digital Editor at the MICHELIN Guide Digital. A former food magazine writer based in Singapore, she has a degree in communications for journalism but is a graduate of the school of hard knocks in the kitchen. She writes to taste life twice.
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