Where Chefs In Singapore Like To Dine On Their Day Off

In Singapore, my taste buds rediscovered their purpose. Every step I took led me to something delicious. I hunched over a plate of steamed chicken rice at a busy mom-and-pop in Lucky Plaza, polishing off the soy-ginger kick of its relishes. In Chinatown, a bowl of herbaceous fishball soup, with its satisfyingly bouncy QQ texture, left me grinning. For my fix of Putu Piring—a palm sugar-stuffed, coconut-dusted steamed rice dessert—I made a beeline for Geylang Serai Market, a local favourite among the Malay community.

As appetising as Singapore’s culinary landscape is, it can be overwhelming, especially for newcomers. So rather than offering a traditional food guide, I’ve handed the reins to the experts: longtime residents and chefs who reveal where they go to satisfy their cravings.

Ladles clink against cast-iron woks, knives fly through crisp greens, marinated meats sizzle on griddles: this is the everyday choreography of professional kitchens, where chefs strive to plate perfection. But on their day off, when the aprons and toques come off, where do they eat, and what do they order?

Nine chefs share their favourite food spots across Singapore ,from Michelin-starred tables and quirky independents to hole-in-the-wall gems and hawker centre staples that need no reservations, just a healthy appetite.

Patrick Leano, Executive Chef, Burnt Ends Hospitality Group

The Filipino-Canadian chef brought a wealth of global experience to Singapore five years ago. When he’s not manning the wood-fired pits at the multi-award-winning Burnt Ends in Dempsey Hill, chef Leano is out exploring neighbourhood favourites.

“For breakfast, it doesn’t get better than Roti Prata—flaky, crispy-edged flatbread, often stuffed with meat and mopped up with gravy—at Mr and Mrs Mohgan’s in Joo Chiat. I go once or twice a week,” he says.

Also in Joo Chiat is Da Dong Prawn Noodles, known for its deeply flavoured Hae Mee (prawn noodles) and consistent quality. “I like mine with chilli sambal,” says Leano. “The pork ribs soak up the broth and add even more depth to the flavour.” The stall offers both dry and soup versions, with a prawn-and-pork base that’s rich and comforting.

For chilli crab, he heads to Keng Eng Kee (KEK) Seafood, a multi-generational institution dating back to the 1970s. “Get the black pepper crab and the chilli crab,” he advises. “The clay pot pig liver — an old family recipe — is a must too.” The menu evolves with each generation: the second introduced Hor Fun (flat rice noodles), while the third added coffee pork ribs and salted egg yolk crab.

Johanne Siy, Asia’s Best Female Chef 2023

Filipino-born Siy made history as the first Singapore-based chef to win  Asia’s 50 Best ‘Best Female Chef’ title in 2023, while helming the kitchen at Lolla in Ann Siang Hill. Though she’s since moved on, she’s currently prepping for a new project set to launch next year. In the meantime, she indulges a longstanding love: noodles.

“They’re my comfort food. Every place on my list, I go to specifically for their noodle dishes.”

Top of that list is Long Ji Zi Char on Outram Road, known for its wok hei (meaning ‘breath of the wok’) crab bee hoon (rice vermicelli). “You’ll want to slurp up all the noodles with that rich, smoky gravy,” she says.

Next is Da Shi Jia Big Prawn Mee on Killiney Road, where she always orders the dry bee hoon with their punchy chilli sauce. “Ask for extra chilli and pair it with green apple juice with sour plum.”

She also swears by Hill Street Tai Hwa Pork Noodle. “It’s simple, cheap, and insanely moreish. A lot of local foodies and industry folks go out of their way for it. I’ve never been and not run into someone I know.”

Damian D’Silva, Chef-owner, Rempapa

For over two decades, Chef D’Silva has championed Singapore’s rich culinary heritage through celebrated restaurants and his storytelling flair—earning him the moniker “grandfather of heritage cuisine” on MasterChef Singapore. Rempapa, his latest venture, is an extension of this legacy. 

On his days off, he heads to hawker centres, especially Chinatown Complex Food Centre—the city’s largest—for its sheer variety. “It opens as early as 6 am and serves mostly Chinese fare,” he says.

His morning staples? The savoury glutinous rice from Millennium Glutinous Rice—just rice, peanuts, and crisp fried shallots. “At SGD 2, it’s unbeatable.” He also recommends the braised beef brisket noodles from Fatty Ox Hong Kong Kitchen. “The brisket, or Ngau Lam in Cantonese, with springy egg noodles, melts in your mouth. It’s cooked with patience and love.”

If he visits before 5 pm, he turns to Heng Ji Chicken Rice for its juicy Cantonese-style birds and aromatic rice, or Lian He Ben Ji Claypot Chicken. “They still use charcoal, so the flavour—and that heavenly burnt rice crust—is something else,” he says. But be warned: the wait can be long. “Call ahead to save time,” he advises.

Julien Royer, Chef-Owner, Odette

At his three Michelin-starred restaurant Odette, chef Royer crafts elegant French dishes rooted in seasonality and small-batch produce. But when cravings for local fare hit, he keeps things casual.

His top pick is Tian Tian Hainanese Chicken Rice at Maxwell Food Centre. “I get a mix of steamed and roasted—the meat’s always juicy and tender,” he says.

For comfort and nostalgia, it’s Founder Bak Kut Teh on Balestier Road—“one of the first places I tried in Singapore. That dish of pork ribs simmered in herbs and spices even inspired our Jeju Abalone & Foie Gras Duo.”

He also swears by Tanjong Rhu Pau in Geylang. “Their Char Siu Pau—sweet barbecue pork in a fluffy steamed bun—is worth queuing for. They’ve made them by hand for generations.”

When it’s home-style food he wants, he turns to Claudine, his French neo-brasserie. “The Chou Farci is based on my mum’s recipe. We even won the 2024 world championship with it!”

Zor Tan, Chef-Owner, Born

A protégé of André Chiang, chef Tan fuses French technique with Chinese flavours in his nine-course tasting menu at Born, a Michelin-starred restaurant inspired by the circle of life and his personal journey. 

For a flavour-packed casual meal, he heads to Ocean Curry Fish Head. “I always order the assam sotong—spicy and tangy squid in tamarind sauce—and the curry fish head. Both are rich, tangy, and deeply satisfying,” he says. He pairs them with a cold kedondong or lime juice from Amoy Street Food Centre, just across the road.

At Maxwell Food Centre, a short walk from Born, his go-to is Ah Tai Hainanese Chicken Rice. “The rice is so fragrant it stands on its own. I always request chicken thigh with innards—the textures balance beautifully. I go around 3 or 4 pm to dodge the crowd, and add a sugarcane juice on the side.”

Another nearby favourite is Hock Lai Seng Fishball Noodle. “The soup is clean and full of flavour. Their pig liver is perfectly done—tender, never grainy. I’m not usually a fishball noodle fan, but theirs has great flavour and texture.”

Richard Frick, Chef de Cuisine, Ocean Restaurant

Trained under Michelin-starred chef Hubertus Real and with stints at Bangkok’s acclaimed Sühring and Gaggan, chef Frick brings over 14 years of fine-dining experience shaped by balance, seasonality, and a respect for nature’s flavours.

At Ocean Restaurant—framed by floor-to-ceiling views of the vibrant underwater world, where guests dine alongside graceful manta rays, reef sharks, and tropical fish—Frick showcases his mastery through elegant, ingredient-led creations that highlight texture, purity, and finesse.

On his days off, he’s often at Lau Pa Sat for satay slathered in peanut sauce and grilled razor clams. For Indian food, he heads to Samy’s Curry for the tender lamb biryani (“the fish head curry is great, but a bit spicy for me,” he adds). Dumpling cravings take him to East Ocean Teochew Restaurant, while Western favourites include Chef’s Tavern, Napoleon Wine Bistro, and Etna. “At Chef’s Tavern, I just let Stephan Zoisl decide—he never misses, and the wine pairings are spot on.”

Louis Han, Chef-founder, NAE:UM Group 

At his one-Michelin-starred restaurant NAE:UM—named after a Korean word for a nostalgic scent—chef Han tells stories of home through seasonal, memory-driven menus. His off-duty food picks reflect both homesickness and global curiosity.

He’s a fan of The Test Kitchen on Cross Street, run by his former sous chef, Daniel Lim. “The pastries are top-notch, and the prices are really fair,” he says.

For hearty, “mum-style” Korean fare, he recommends Hoodadak Korean Restaurant in West Singapore. “The gimbap, tteokbokki, stews, and tonkatsu are excellent. I always send my Korean staff there when they miss home.”

Near NAE:UM, he frequents Indo Bakmi at Amoy Street Food Centre. “My wife loves their Indonesian-style noodles, especially the Bak Chor Mee— it’s become a favourite for both of us. Just avoid peak lunch hours.”

Also at Amoy, Daylight Coffee is his go-to for artisan brews. “Their Spanish latte caught my eye—I hadn’t seen one in Singapore since trying it in Spain!”

Priya Joseph, Restaurant Consultant

Trained in high-pressure kitchens, Joseph went on to consult for bistros, teach culinary arts, and helm Indian fusion restaurant Yarana, blending South Asian and Western flavours. Now preparing to relocate to the UAE, she leaves behind two decades of Singapore food discoveries worth bookmarking.

Her go-to for Sichuan is Ba Shu Sichuan Restaurant in Bedok — order the popcorn chicken, mapo tofu, stir-fried pork with chilli, and shredded pork with special sauce. For a modern spin on Chinese fare, she recommends Mott 32 at Marina Bay Sands: “Don’t miss the fish maw, double-boiled fish bone broth, free-range chicken with Sichuan red peppercorn, and salted egg yolk prawns.”

For bold Isaan Thai flavours, she turns to Un-Yang Kor-Dai, a Michelin-recognised spot. Favourites include Pad Thai with prawns, Khao Soi, Mango Salad, Deep-Fried Sea Bass in Thai chilli sauce, and soft-shell crab in curry.

Soner Alpkaya, Executive Chef, Resorts World Sentosa

The Turkish-born chef has led kitchens across the globe for over 16 years. Now at Resorts World Sentosa, he oversees 10 dining concepts, including five he helped launch—among them, the world’s largest Pierre Hermé flagship.

On weekends off, you’ll find him brunching on avocado toast at PUNCH or enjoying the high tea set at ATLAS. For dinner, he prefers casual Japanese and Korean joints around Tanjong Pagar.

“Newton Food Centre is great for local favourites—sambal BBQ calamari, fried carrot cake, and black pepper crab,” he says. For after-work catchups, Yakitori One hits the spot with its laidback izakaya vibe.

His pizza pick? Pizza Studio Tamaki (PST), where the Pizza Romana is a must. For drinks with a view, he heads to Spago Bar & Lounge to unwind over cocktails and skyline views.