Singapore's food scene runs on decades-old hawker stalls as much as it does on fine dining, and the city's must-try dishes reflect its Chinese, Malay, and Indian heritage in equal measure. This food guide to must-try dishes in Singapore points toward specific stalls that have held their reputation for years, several of which carry Michelin Bib Gourmand recognition heading into the guide's 10th edition in 2026. Booking flights into Singapore makes it easy to build an entire weekend around working through this list.

Poached or roasted chicken served over rice cooked in chicken stock and garlic, finished with chilli, ginger, and dark soy sauces on the side, defines Singapore's unofficial national dish. Tian Tian Hainanese Chicken Rice at Maxwell Food Centre has held a Michelin Bib Gourmand every year from 2016 through 2026, one of just 17 stalls to hold the distinction across all ten editions. A plate runs around 5 to 6 dollars, and the stall operates Tuesday to Sunday, closed Mondays.

Mud crab cooked in a sweet, savoury tomato-chilli sauce thickened with egg remains Singapore's most iconic seafood dish, best mopped up with fried mantou buns. Jumbo Seafood's original East Coast flagship closed at the end of September 2026 as its lease ended, but six other outlets remain open across the island, with the Riverside Point branch now standing as the group's flagship location. Crab is priced by weight rather than a fixed menu price, running roughly 108 dollars per kilogram, with a typical per-head spend of 60 to 90 dollars once a table shares a full meal.

This coconut-milk noodle soup, built on lemongrass, galangal, turmeric, and shrimp paste, comes in several regional styles across Singapore. 328 Katong Laksa on East Coast Road has earned a Michelin feature for its version and stays open daily from 8am to 9pm, while Sungei Road Laksa in Jalan Berseh still cooks its broth over charcoal, closed Wednesdays. A bowl typically costs 4 to 6 dollars at either stall.

Flat rice noodles stir-fried over high heat with prawns, cockles, egg, and Chinese sausage rely on wok hei, the smoky char that only comes from a properly seasoned wok. Hill Street Fried Kway Teow now operates from Bedok South Market and Food Centre, Tuesday to Saturday from 11am to 4:30pm, cash only, and carries a 2026 Michelin Guide Singapore listing. Standard plates run 3 to 6.50 dollars, with flagship-stall versions reaching 8 to 10 dollars.

Charcoal-grilled toast spread with coconut jam and butter, paired with soft-boiled eggs and a cup of local coffee, makes for Singapore's classic breakfast. Ya Kun Kaya Toast's Far East Square flagship still grills its bread over charcoal rather than a modern toaster, with a set breakfast running around 6.20 dollars. Toastbox offers a similar experience across its wider network of outlets for travellers not near the original location.

Charcoal-grilled meat skewers served with peanut sauce, cucumber, and compressed rice cakes turn Lau Pa Sat into an open-air grilling street once evening arrives. Boon Tat Street closes to traffic around 7pm on weekdays and 3pm on weekends, running until roughly 3am, with skewers priced around 80 cents to a dollar each. Ordering a mixed plate of chicken, beef, and mutton satay gives a full taste of the format in one sitting.

This crispy, flaky Indian flatbread, torn and dipped into curry, works equally well as breakfast or a late-night snack. Casuarina Curry and The Roti Prata House both remain popular, well-established spots for the dish, with plain prata running as little as 1.50 dollars and stuffed varieties climbing toward 3 dollars.

A peppery pork rib soup simmered with herbs and garlic, bak kut teh is a Singaporean comfort food best paired with rice and a side of youtiao for dipping. Song Fa Bak Kut Teh has held a Michelin Bib Gourmand every year the guide has run, another of the 17 stalls with a full ten-edition streak. A bowl typically costs 8 to 12 dollars.

The 2026 Michelin Guide Singapore, its tenth edition, recognises 97 Bib Gourmand establishments across the city, with around 70 of them genuine hawker-centre, market, or coffeeshop stalls rather than sit-down restaurants. Ten new stalls joined the list for 2026, reflecting how much churn happens even among Singapore's most celebrated street food. Checking the current year's list before a trip is worth doing, since recognition and even ownership can shift from one edition to the next.

Most of the stalls on this list sit within a short MRT ride of each other, making Chinatown or the surrounding central districts a practical base for a food-focused itinerary. Arranging an airport transfer from Changi straight to a central hotel saves time that could otherwise go toward an extra hawker stop on arrival day. A car rental isn't necessary for working through this list, since Singapore's public transport reaches every stall mentioned here, but it can help for a side trip further out to try regional specialities beyond the city centre.

Traveloka is Southeast Asia's leading travel platform, trusted by over 100 million users planning trips across the region and beyond. Through the Traveloka app, travellers can compare flights into Singapore, book hotels close to Chinatown's hawker centres, and reserve activities like a guided hawker food tour to fill in the stalls this list doesn't cover. Checking Traveloka promotions before booking flights and hotels helps stretch a food-focused Singapore trip further. Download the app to start planning a Singapore visit built around this list, one stall at a time.