The Table
Where to eat and drink in Singapore, with the bill shown, the queue timed and an alternative two doors down.
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Steamboat and Hotpot: How the Pricing Works, From Soup Base to Sauce Bar
A hotpot bill in Singapore is built from four parts: the soup base, the sauce or condiment charge per person, the plates you order,…
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Bubble Tea in Singapore: Sugar Levels, Toppings and the Real Cost
At most bubble tea chains you choose a sugar level, a size and toppings, and each choice changes both the price and the sugar.…
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Nutri-Grade Labels Explained: What A to D Mean on Drinks
Nutri-Grade grades drinks in Singapore from A (healthiest) to D based on sugar and saturated fat per 100ml, and shows the sugar level as…
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Nasi Padang: How a Plate Is Priced, Dish by Dish
Nasi padang is rice with your pick of Minangkabau-style dishes such as beef rendang, sayur lodeh and sambal goreng, and the price is the…
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Satay Explained: How It’s Sold by the Stick, and the Sauce
Satay is skewered, marinated meat grilled over charcoal and sold by the stick, usually with a minimum order of about 10 sticks. In 2026…
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Peranakan Food Explained: The Dishes and What to Order First
Peranakan or Nyonya food blends Chinese cooking with Malay spices, coconut and rempah, and its signature dishes are ayam buah keluak, babi pongteh, itek…
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Chilli Crab and Black Pepper Crab: How Seasonal Prices and Crab Weights Work
Chilli crab and black pepper crab are usually priced by weight, per 100g or per kilo, at a seasonal market price that changes with…
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Food Allergies When Eating Out: Labelling Rules and How to Ask
Singapore’s Food Regulations make prepacked food declare major allergens such as peanuts, crustaceans, fish, egg, milk, soy, tree nuts, gluten cereals and sulphites, but…
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Vegetarian and Vegan Eating in Singapore: How to Order at Hawker Stalls
Most hawker centres have a Chinese vegetarian stall, and Indian stalls offer vegetarian thali, but “vegetarian” in Singapore can still include egg, dairy or…
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Hokkien Mee and Char Kway Teow: What’s the Difference and How to Order
Singapore Hokkien mee is pale and saucy: yellow noodles and thick bee hoon braised in prawn stock with prawns, squid, sambal and lime. Char…
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Nasi Lemak Explained: The Rice, the Sambal and the Sides
Nasi lemak is rice cooked in coconut milk and pandan, served with sambal, ikan bilis, peanuts, cucumber and egg, plus a main side such…
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Chinese New Year Reunion Dinners 2027: Booking, Set Menus and Yu Sheng
Reunion dinner for Chinese New Year 2027 falls on Friday 5 February 2027, the eve of the holiday on Saturday 6 and Sunday 7…
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Laksa Explained: Katong, Curry and Penang, and What a Bowl Costs
Singapore laksa is a rich coconut curry soup with noodles, prawns, fishcake and cockles; Katong laksa is the version with short-cut noodles you eat…
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Buffets in Singapore: Pricing, Time Limits and Food-Waste Charges
Singapore buffets are priced per head and per session, with “++” adding a 10% service charge and 9% GST, so a $98++ dinner costs…
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Bak Kut Teh Explained: Peppery or Herbal, and How to Order
Singapore bak kut teh is mostly the peppery Teochew kind: pork ribs in a clear, garlicky, white-pepper soup, often with free soup top-ups. Herbal…
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Chicken Rice Explained: White or Roasted, Drumstick or Breast, and How to Order
Singapore’s best-loved plate is simple: poached or roasted chicken, rice cooked in chicken stock, and three sauces. A hawker plate usually costs about S$4…
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Why Your Hawker Centre Is Closed: Cleaning Days, Repair Closures and How to Check Before You Go
Every NEA hawker centre shuts for a deep clean a few times a year, usually for one to three days, and for longer when…
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Food Delivery in Singapore After Deliveroo: GrabFood vs foodpanda, and the Fees on Every Order
Deliveroo left Singapore in March 2026, leaving GrabFood and foodpanda as the two big apps. A delivery order carries a delivery fee, a service…
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Food Hygiene Grades in Singapore: How SFA’s New SAFE Grades Work, and How to Check One
The old A-to-D hygiene stickers are gone. Since 19 January 2026, Singapore’s food outlets carry SAFE grades based on their track record over years,…
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The Michelin Guide in Singapore: What Stars and Bib Gourmand Mean, and the 2026 List
Singapore’s 2026 Michelin Guide has three three-star restaurants, nine two-stars, 33 one-stars and 97 Bib Gourmand picks, most of them hawker stalls. What each…
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What Is Omakase? How It Works in Singapore and What the Price Includes
Omakase means leaving the menu to the chef. How it works at a Singapore counter, what lunch and dinner cost at each tier, what’s…
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Dim Sum in Singapore: How to Order and What a Basket Should Cost
How dim sum ordering works in Singapore, from tick-sheets to pushcarts, what a basket costs at a hawker stall, a restaurant and a hotel,…
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Why Drinks Cost So Much in Singapore: Duty, GST and How Happy Hour Works
Singapore taxes alcohol by the litre of pure alcohol, then adds GST, rent and service. What that does to a pint, a bottle of…
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Singapore’s Drinking Rules: Where and When You Can Drink in Public
No drinking in public places from 10.30pm to 7am, no takeaway alcohol sales after 10.30pm, and stricter rules in Geylang and Little India. What…
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Durian Season in Singapore: When It Peaks and How Durian Is Priced
Durian in Singapore peaks in June, July and December. How it’s priced by the kilo, what Mao Shan Wang, D24 and Red Prawn cost…
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Prata Explained: Kosong, Egg, Plaster and How to Order at Supper
Kosong, telur, plaster, coin, tissue, bomb: every kind of roti prata explained, what each costs, which curry to ask for, and where supper runs…
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The Singapore Breakfast Explained: Kaya Toast, Soft-Boiled Eggs and Kopi
The kaya toast set decoded: what kaya is, how to eat soft-boiled eggs with soy and pepper, what a set costs at the chains…
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Zi Char Explained: How to Order for Four Without Overspending
Zi char is Singapore’s cook-to-order Chinese kitchen. How the menu works, what small, medium and large mean, and how to order for four without…
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Halal, Muslim-Owned, No Pork No Lard: What the Signs at a Stall Mean
Three signs, three different promises. What a MUIS halal certificate covers, what Muslim-owned and no pork no lard mean, and how to check a…
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Tray Return in Singapore: The Rules, the Fines and Who Is Exempt
Clearing your table is the law at Singapore hawker centres, coffee shops and food courts. What counts, what it costs if you don’t, and…
