How many restaurants are there in Singapore

What do you do in Singapore? Eat!

The Lilliput state, which borders Malaysia and is within sight of Indonesia, currently has almost 7,000 restaurants. From the Chinese hawker stand to the Australian super grill to the French two-star everything is there. A health police make sure that even the night markets and snack bars are so hygienic that you can eat off the floor. A fine thing, because anyone who calls Singapore “Asia light” thinks with Western arrogance. Most Asians would like to have a state whose local public transport works just as well as public greening (almost 50%). In addition to hygiene, high standards continue in terms of cooking and product quality. That is why they are proud of a job in the hospitality industry here, whether you continue to run the grandparents' market stall or cook for Alain Ducasse.

The importance of food

Why are eating and going out part of everyday culture in Singapore? Well, living space is limited, you are more likely to invite you to a restaurant. The memories of the Japanese occupation during World War II are still very much alive; An artificial food shortage was used as a means of political pressure and led to serious malnutrition in wealthy circles. Singapore, which split off from Malaysia in 1965, is also a multiethnic state with religious freedom. Respect for other kitchens is correspondingly high. You can also get really good fast food from the Hawkers for a few dollars.

The hawkers in the sky

When the Michelin Guide first equipped street stalls, the so-called Hawker Stalls, with not only Bib Gourmands but also Michelin stars a few years ago, it was news that ran up and down in the German press. You see, was the tenor, it works, star cuisine that costs no more than half a pack of cigarettes. Thinking is cheap is nothing to do with it: Singapore's hawker stands are not the usual Asian test of courage, but perfect fast food. School girls, elegant ladies, Indian guest workers and high-paying bankers - income does not matter here, everyone queues well and pays a few euros for a dish that they could never make themselves in the quality, often because it is a traditional family recipe and not French fries Cabinets. Blogger Leslie Tay, a doctor in real life, has been capturing the city's hawker culture for over ten years with his highly recommended "I eat, I shoot, I post" blog and knows the good guys - some of them even at the airport!

Conclusion: A hawker knows and trusts his supplier, can expect high quality products which, thanks to years of experience, are jazzed up into delicacies in a matter of minutes. Many dishes would also work with us, including in the restaurant, from Chicken Rice to Laksa to Mee Goreng.

Peranakan! Perana ... what?

With the emphasis on the second syllable, this mix of Malay and Chinese cuisine with influences from Indonesia, Thailand and India is recommended. Trademark? The refined flavor of the herbs and spices ground into powders and pastes is less pungent than aromatic. This kitchen, also called N (y) onya, was once prepared by mothers, aunts (nonya in Malay) and grandmas and was considered hearty, but nothing. In 2016, the first Michelin star went to a Peranakan restaurant run by Malcolm Lee. He raised his candlenut, in German kemirinut, a main ingredient of this kitchen, together with his mother. She didn't have to teach the professional how to cook, but she did the seasoning of sambals, powders and sauces. "My tongue" he calls it with Asian reverence. The Candlenut is located in the trendy Dempsey Hill district, a former military barracks that has been tastefully converted. Singapore cannot simply enlarge its living space and is turning this need into an inventive virtue. Next door, young, slim, handsome heirs go shopping in the branch of the trendy London fashion department store Dover Street Market. In the evenings the devil breaks loose by Singapore standards.

Conclusion: The first restaurants in London show that Peranakan or at least the seasoning can be exported and bring a change from the well-known Thai cuisine. Peranakan also describes a design style that is both tasteful and colorful, to be admired in the Joo Chiat and Katong districts, to be bought at Rumah Bebe.

Half of China in one city

Traveling through China is exciting, but it has its pitfalls. In Singapore, to put it bluntly, they are no longer available. Four important regional cuisines have established themselves in culinary terms, Hokkien, Cantonese, Hainan and Chaozhou (Teochew). Hokkien noodle dishes are the DNA of the hawkers, chicken rice is typical of Hainan in addition to wok cuisine, the complex, fine and low-calorie Cantonese cuisine is also known for dim sum, in Chaozhou cuisine it is steamed, steamed and soups such as bak Kut Teh.

Great tennis is provided by old master Justin Quek (new: Chinoiserie) and the young magician Tim Lam. He cooks in a wonderful dining room, the Jiang-Nan Chun in the Four Seasons. Its cuisine is as elegantly balanced as the restaurant. The one-star can afford to make an international kitchen no-go, namely "sweet and sour pork with pineapple", a signature dish. Lam entered professional gastronomy at the age of 14 and already cooked a star at the Ying in Macau. “Food,” he says, “plays an immense role in Chinese culture. The commonality, the sharing of dishes that are prepared à la minute, reinforces that, and it's also very practical. «To what extent? Well, there he thinks in Feng Shui: "Coming together at a round table means that the relationships between the guests are infinite."

Conclusion: A comparable range of regional cuisines cannot be found in Europe (unfortunately now including London).

Drinks and bars

Sultry nights, a jeunesse dorée that likes to spend hard-earned money, and dreamy locations between the roof terrace, pool and speakeasy - no wonder that the bar and cocktail scene in Singapore is on the ball. Rum and Whisk (e) y are set; the Art Deco style atlas has 1,000 gins on the menu and should therefore be at the forefront of the world. The regional mix has long been used, with palm sugar, pandan leaf and coriander green as aromatic emojis. Vijay Mudaliar vom Native (4th place of the 50 best bars in Asia) experiments with the guest favorite "Peranakan" with clarified goat milk, jackfruit rum, palm sugar, Vietnamese coriander and kemiri nut. The Bar Operation Dagger is not only reminiscent of a slightly crazy laboratory because of the hair of the bartenders, the classic Smoke & Mirrors in the National Gallery offers the best view of the Marina Bay Sands, in the Lantern in the Fullerton Hotel you sit elegantly poolside while drinking.

Conclusion: The Smoke & Mirrors provides keywords for every drink. With the many new bartender creations, this might be a good idea.

SINGAPORE TIPS: Good to know

1. Basics

The thing about the chewing gum ban is true. The Singaporean doesn't throw anything on the street either and usually waits for green. Taxis cost little (no tip). Museums and parks are free and worth the detour. Besides Abu Dhabi, Singapore is the safest city in the world, thankfully without the emirate's secret police. And as in Abu Dhabi, air-conditioning systems cool so effectively that inside Europeans you can catch a cold immediately without a thick scarf and / or jacket. Buy sambals like Buah Keluak; Spices are everywhere and in high quality at Anthony The Spicemaker. Singaporeans are polite, helpful and usually make a living. Begging is forbidden, but the elderly who sell paper napkins in the night markets are happy to tip a few dollars more. Vaccinations are not required, dengue fever and malaria
extremely rare individual cases. If you are considering carrying drugs or if you could arrive in Singapore with rabbit eyes ... don’t!

2. Hotels

The Marina Bay Sands and the Raffles are worth at least one quick visit for architectural reasons and because of their restaurant culture. In the MBS, everything that has rank and name is presented between star cuisine and brunch restaurant, there are 45 restaurants - from Daniel Boulud to Gordon Ramsay to Wolfgang Puck.

The newly renovated Raffles, whose old-school charm urgently needed to be renewed, has also completely repositioned itself in culinary terms with two French imports - Anne-Sophie Pic and Alain Ducasse.

Singapore of course also has inexpensive boutique hotels. And if you want to eat up your money first, choose a budget hotel. The difference lies in the view, the room size, the location, not the cleanliness or security.

3. Hawker classics

  • Ayam Buah Keluak: A Peranakan classic is this chicken in Buah-Keluak sauce
  • Bak Chor Mee: Affectionately abbreviated to BCM, Singapore's national dish is deep-fried noodles, meatballs and pork
  • Bak Kut Teh: Invigorating soup with ribs
  • Black Pepper Crab / Chili Crab: (Mangrove) crabs in one
    Pepper or chilli sauce, only to be eaten with a plastic apron
  • Char Kway Teow: Rice noodles fried in lard, with mussels, prawns and bean sprouts
  • Chicken Rice: Chicken with rice cooked in chicken broth. Mild starter dish.
  • Laksa: Sweet and sour soup with a wide variety of ingredients, based on coconut milk
  • Mee Goreng: Fried noodles with potatoes, prawns and sambal goreng
  • Nasi Lemak: Coconut rice with pandan. As a side dish, cucumber pieces, hard-boiled eggs, Ikan Bilis (sambal with fried sprats), roasted peanuts
  • Rojak: Vegetable and fruit salad with tofu and sweet and sour sauce
  • Satay: Meat skewers with peanut sauce
  • Wantan Mee: Wantans, noodles, a little broth

4. Public transportation

Eating and drinking are prohibited there, this also applies to water (!). It is correspondingly clean in the MRT subway, which takes you anywhere quickly and clearly for little money. Buses are a good alternative, the bus drivers are multilingual and help with reading city maps. Because there is no rush hour, it’s just as fast and with a better view.

5. Night markets and food centers

  • Chinatown Food Center: Chinese, quite touristy
  • Chomp Chomp: open until late
  • Lau Pa Sat (Telok Ayer): known for satay, open late
  • Maxwell Road Food Center: Chinese
  • Tekka Center: Curries
  • Tiong Bahru: breakfast

6. Changi Airport

There are many reasons why it lands at the top of the world's most popular airports every year. The distances are short, there is constant investment, and the airport currently has 211 restaurants listed, including Hawker with Bib Gourmand. If you get on the eco-plane to Europe after midnight, you can get good food in Changi beforehand.

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