Only Eating Michelin-Rated Food In Singapore For 24 Hours

Singapore may be one of the few places in the world where a Michelin-rated meal is also among the most pocket-friendly. While this might seem almost comically ironic, particularly in a country often considered more expensive than many of its Southeast Asian neighbours, its culinary scene resists easy categorisation, effortlessly serving both street food and award-winning dishes. According to the Michelin Guide, ‘Michelin stars‘ denote exceptional cuisine, ‘Bib Gourmand’ highlights quality meals at good value, and ‘Michelin Guide restaurant‘ or ‘selected restaurant‘ recognises noteworthy spots that meet the guide’s high standards, often priced similarly to Bib Gourmand establishments and considered a mark of distinction.

When the Michelin Guide for Singapore was first launched in 2016, I wrote about the award ceremony and tracked its evolution for years as a cub reporter. Fascinated with the recognition and the seismic culinary shift it followed, I always had this mental note not to miss some popular foods during my first visit. Fast-forward a few years, through a global pandemic and several relocations, and I finally managed to tick off a long-held ambition and personal investigation: to see whether it was possible to eat Michelin-rated meals in Singapore for an entire day without breaking the bank, even including a one-Michelin-star restaurant. Read on to find out.

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A day of Michelin-rated dining in Singapore

Breakfast at Maxwell Fuzhou Oyster Cake (Michelin Guide restaurant)

The oyster cake was supposed to keep me fed until lunch. I could enjoy something small and savoury rather than fill my stomach, as I planned to go all-out in the afternoon. Neither the small frying station nor the exterior was much to look at. But the first bite — minced pork, oysters, prawns, coriander, and peanuts wrapped in a UFO-like crust and deep-fried until the colour turns dark — led to only one realisation. I was not leaving this place after just one.

Oyster Cake, specifically Fuzhou Oyster Cake, originated in China’s Fuzhou and is a rice-battered snack popular across Asia. The crust and filling will differ depending on the country and location where you consume it, but typically, you’ll always find some combination of meat and greens. The Fuzhou Oyster Cake at Maxwell is run by a second-generation owner who is carrying on her family tradition of frying fresh oyster cakes, following in her mother’s footsteps, who started it in the 1960s.

T+L travel tips: We recommend accompanying the cake with a sparkling beverage to avoid the hot and humid air inside the centre. Be patient; each oyster cake is fried fresh to order. Space is limited, so expect to take away. 

Price: SGD 2.50/HKD 47.51 per piece

Location: Maxwell Food Centre, #01-05, 1 Kadayanallur Street, 069184, Singapore

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Tian Tian Hainanese Chicken Rice for lunch (Michelin Bib Gourmand)

This version of Hainanese chicken rice by Tian Tian, made famous after its feature on Anthony Bourdain’s No Reservations in 2008, quickly became a favourite among international visitors to Maxwell Centre. Yet, few realise that locals have been loyal to Singapore’s first Michelin-recommended chicken rice stall since 1986.

After queuing for about 20 minutes, I ordered the Chicken Rice (Large), choosing a combination of roasted and steamed chicken. After another 20 minutes, it was ready for pick-up.

The breast still bore its skin. “If there’s no skin, there’s no recipe,” a regular joked, chuckling as he bantered with the staff. A customer for 19 years, he explained that at Tian Tian, the chicken is cooked so that it sweats mainly through the skin, allowing the fat to insulate the meat and keep it tender. The result: a crackling exterior wrapping juicy, flavourful flesh — irresistible enough that I found myself peeling it apart to mound it onto my rice.

T+L travel tips: Remember, there’s far more to the menu than chicken rice. Even if you are here for just the classic, do not leave without ordering a roasted half-chicken (enough for 2-3 people). The braised egg and oyster sauce veggie plate does not disappoint either.

Price: Chicken Rice L (SGD 9/HKD 53.45), Half Chicken Roasted (SGD 17/HKD 100.95)

Location: Maxwell Food Centre, #01-10/11, 1 Kadayanallur Street, 069184, Singapore

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Popiah and cockles as pre-dinner snacks from Rojak‧Popiah & Cockle (Michelin Guide restaurant)

After days of satays, chilli crabs, and spicy laksa, the idea of a fresh spring roll felt almost thrilling. The soft pancake nearly collapsed between my trembling chopsticks, revealing layers of lettuce, egg, vermicelli, bean sprouts, and a mix of sauces.

Each roll is made to order at this Michelin-recommended restaurant in Singapore, so you can customise it to your liking. I recommend adding an extra kick of chilli.

It was more filling than I expected and delayed my dinner plans by several hours. By the time I reached the cockles, I knew I was full. The medium plate is generous enough for more than one person and is served with a water bowl to clean your hands afterwards.

T+L travel tips: It was too late for me to try, but several locals recommended ordering the popiah and rojak together to balance textures and flavours — the popiah’s freshness complements the rojak’s richness.

Eat the popiah first, and quickly, before it turns soggy. Always ask for extra crushed peanuts for a better crunch (you can thank me later). If you enjoy seafood, don’t skip the fresh cockles.

Price: Prawn Popiah (SGD 4/HKD 23.75), Cockles (SGD 8/HKD 47.51)

Location: Maxwell Food Centre, #01-56, 1 Kadayanallur Street, 069184, Singapore

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Ended the day with Bak chor mee at Hill Street Tai Hwa Pork Noodle (one-Michelin-star restaurant)

The plan was to walk around Crawford Lane to build an appetite for dinner — the least effort I could make for this uber-hyped one-Michelin-star spot in Singapore. Along the way, pop in and out of 7-Elevens, tour the Malay Heritage Centre, or brunch at Tolido’s Espresso Nook, a no-fuss Melbourne-inspired café.

My only stop was a five-minute walk from Lavender (EW11): Hill Street Tai Hwa Pork Noodles, the most unpretentious Michelin-starred restaurant I have ever encountered. It has been seemingly frozen in time since the 1930s and is open daily for dining in or takeaway. It serves arguably the city’s best bak chor mee (BCM).

After queuing for 40 minutes and a 10-minute conversation through a Translator app, we settled on an order of sole fish, neatly crimped wontons, pork meatballs, and seaweed swimming in a light pork broth and their signature vinegar sauce. After letting it cool slightly and dressing it with three sauces of varying heat and fresh chillies, you could truly savour the individual flavours and the comfort they created together. I’m not lying when I say I think about those thick, steaming wontons daily.

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T+L travel tips: Arrive before opening to avoid hour-long queues. Bring PayNow or cash for a seamless experience. Order and pay first; keep your receipt; they call numbers loudly when your bowl’s ready. Seating is tight, so dine quickly and be considerate. There’s no air conditioning, so dress light if visiting midday.

Price: SGD 8/HKD 47.51 (toppings included: pork slices, crispy dried sole fish and pork wontons)

Location: Blk 466, #01-12, Crawford Lane, 190466, Singapore

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(Feature image credit: Sneha Chakraborty)

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Note:
The information in this article is accurate as of the date of publication.

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