We had great memories of the food experience on our recent chef tour in Bangkok and it was only natural to sign up with them again, this time for us to eat on the streets of Singapore. Around three in the afternoon, as the city heat began to subside, we walked into the Maxwell Hawker Center. The food court is filled with the sound of clattering plates, sizzling woks and lighthearted chatter among locals. Rows of bright signs promise dishes passed down through generations, and each stall has its own story.
The first bite of the adventure is Fuzhou Oyster Cake. These are small golden fritters made from rice flour batter, stuffed with salty oysters and pan-fried in a round mold until crispy on the outside and soft on the inside. This bite is a perfect snapshot of what will become an unforgettable journey.
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Dozens of hawker centers are dotted across the city, and what makes them special is that you can easily sample delicacies from around the world in one place. You can easily move between cultures in just a few steps: Malaysia Curry Empanadas and rich spices dry curryexquisite Chinese soup dumplings (Xiao Long Bao), Indonesian Radish Spring Rolls Dip in peanut butter and crispy Thai Fried Spring Roll Cups. This walkable feast proves that the city’s greatest diversity is often found at a shared table.
Proving that greatness doesn’t require a tablecloth, Hawker Chan, tucked away in an unassuming stall in a Chinatown complex, is famous for one dish: Soy Sauce Chicken Rice. It was awarded a Michelin star, making it one of the most affordable Michelin-approved meals in the world. No theatrics, no bookings, just queues, trays and a masterclass in Singapore’s hawker culture, where flavor, value and tradition reign supreme.
Wander the streets and you’ll quickly discover that eating is probably a national pastime. Street vendors, hawker centers and cafes abound, serving flavors shaped by centuries of sailors from around the world.
We took the subway to Little India. Surrounded by Hindu temples, we arrive at Tekka Central Food Market to make room for marinated shrimp fritters, crispy coconut chilli popiah and satisfying wedges. Lamb “Pizza” Murtabak.
The tour is coming to an end and it’s a final lesson in the city’s extraordinary diversity. We ended up enjoying street tea and syrup-soaked Turkish desserts at one of Singapore’s grandest mosques.
Eating feels like learning—not from a textbook, but from the city itself. By evening we were full but still reluctant to leave. As the sounds and smells of the hawker center faded behind us, the taste lingering in a final farewell, our eyes focused on the glow of the impressive Marina Bay Sands.
A chef’s tour isn’t just about tasting dishes; It’s about getting to know Singapore through the food it cooks, shares and proudly serves every day.