6 Expats And Singaporeans Share The BEST Food Options Singapore Has To Offer

Billy McDonald, Chief Operating Officer, Coastes + Sand Bar

After 20 years here, Irish expat Billy still enjoys an Irish fry-up. But, these days he also craves chicken rice and roti prata. Billy dreams of doing a “food odyssey around the world” someday.

For now, he’s content with SG’s culinary variety. “You can go to rustic hawker centres or high-end French restaurants.”

Fave Restos
“I enjoy casual restaurants that are great value and serve delicious food. Because of the nature of my work, I prefer places where I can relax and spend time with my family. If the view is great, that’s a bonus.”

Local Go-Tos
“Tang Tea House at Changi Village has my favourite chicken rice. Soon Soon Huat on East Coast Road does a really crispy curry puff. Or, try Adam Road Food Centre for mutton soup.”

Amanda Lim, Director, Peak Health Consultancy + Member, AWA Singapore

Nutritionist Amanda grew up in Chicago, but “fell in love” with Asian food upon living in L.A. and tasting Korean, Indian and other cuisines. Now married to a Singaporean, she says she also “appreciates his family favourites”.

Her Drink Order
“As a craft beer fanatic, I like the interesting range of beers on tap at Druggists, the lineup of craft beer classics at Burger Bar New York and the tasting flights you can customise at Freehouse.”

Healthy Haunts
“I like to make salads at home, or batch-cook a big tray of roasted veggies with high-quality olive oil. I go to Little Farms, Sasha’s Fine Foods and Brown Rice Paradise for harder-to-find healthy ingredients.”

H.E. Carlos Raul Vásquez Corrales, Ambassador of Peru to Singapore

Ambassador Vásquez moved to Singapore two years ago, after postings to New York, Paris, Sydney and Kuala Lumpur. Peruvian gastronomy is unique, he explains, because of its Spanish, Arab, African and Asian influences as well as ancient agriculture. “Potatoes, tomatoes, quinoa and peanuts are originally from the Andean region of Peru.”

Fave Restos
“My favourite cuisines in Singapore are from India, Thailand and Vietnam. Their robust flavours remind me of Peruvian ones. For restaurants, I like Song of India, Thai Tantric at Orchard Tower and Odette.”

His Drink Order
“Singapore Sling is one of my favourite cocktails. I tried it at the Long Bar at Raffles Singapore. I also enjoy ones made of pisco, Peru’s national drink, at Atlas Bar and Smoke & Mirrors.”

Michelle Pilarczyk, Founder, Director + CEO, International Cooking Club Singapore (ICCS) + Editor-in-Chief + Stylist, The Red Dot Melting Pot Cookbook

Michelle, a dual American-British citizen, collected international cookbooks as a child. Her interest in global foods only grew after she married a German, moved to SG and founded a network of cooking clubs.

Tourist Tips
“When we entertain visitors, I take them to a food market like Tekka Market in Little India and grab a bite at each food stand. It’s also fun to watch beverage vendors prepare fresh sugar cane juice before your eyes!”

Top Grocery Spots
“Los Jefes imports Latin items, the grocery store in Golden Mile specialises in Thai and Vietnamese ones, African Market Place and German Market Place both import ingredients, too.”

Karen Xavier, Co-owner, Table Tales

The quintessential welltravelled, food-obsessed Singaporean, Karen is a singer who performs all over the globe. “I think food, music and drinks are connected,” says one of three new co-owners of a popular F&B mini-guide. “I take pictures of food, not because of social media, but because I want to remember the dish.”

Her Drink Order
“I’m addicted to Gong Cha’s bubble tea drinks, but otherwise it’s Champagne, Champagne, Champagne!”

Hosting How-Tos
“I like hosting at home and have a theme menu, like all Vietnamese, German or Spanish dishes. For ingredients, I go to Tiong Bahru market for seafood and poultry, Marine Terrace market for vegetables and Foodie Market for meat and specialty items.”

Simon Zhao, Founder, Compendium Distillery + Rachelle The Rabbit Meadery

“My family made rice wine together,” shares Simon, who grew up in Hangzhou, China. And, it was a Chinese tradition – after the birth of his daughter Rachelle – that inspired him to start his meadery in 2016, explaining: “My plan was to make one mead each year, and give the whole collection to my daughter as a wedding gift.”

Fave Restos
“I typically prefer restaurants that are family-friendly, such as Haidilao hotpot restaurants, and also enjoy good local fusion cuisine. Mustard Seed is an interesting restaurant.”

His Drink Order
“I do seek out good cocktails in the many great bars we have here in Singapore. Native on Amoy Street has innovative cocktails using regional ingredients. I also love Kopi-O (black with sugar) and Teh-O (hot tea without milk) from local kopitiams (coffee shops). Those drinks were my inspiration for our Kopi-O and Teh-O Rum Liqueurs.”