Singapore- My Ultimate Food & Drink Guide

Oh yeah. I have always said that Singapore is like one of the greatest eating cities in the whole world. This is a place where food is a deeply national obsession. Eating and drinking here is like nowhere else. There are so many different cultural flavours and traditions passed down through hawker centres and family eateries. But then turn the corner and you're at one of the world's best bars or the world's highest microbrewery. This city has always drawn me into its uniquely Singaporean world of food and drink. So come with me from the high end to the hawker. It's gonna be delicious. So it's breakfast time. What better way to start? And oh my goodness, do you know why I love breakfast in Asia? Is that it's so much more interesting. This restaurant is famous. It's like a 90 plus year old recipe for the soup base. The soup itself is made from the prawn stock. So the water that they put the prawns in the day before. And then the next day, they mix it with the pork broth to give you this incredible flavour. I mean, it's amazing. What makes your prawn mee so special? We have a very long history, I guess. A lot of our customers are used to this taste. So they come back just for this taste. Prawn mee is a popular breakfast among the Chinese community here in Singapore. And yes, there is much local argument about who does it best. But here at Beach Road, it's their broth that really has me under a spell. Oh, wow. The flavour is so intense. It's salty. It's prawny and porky, but not in an overly powering way. It just all blends together into something incredible. Oh my God, it's so good. That's amazing. I want to try now the pigtail version. So it's interesting. With the pigtail, it's a little bit like Russian roulette. It might taste farmy, or it might taste really lovely and gelatinous and porky. Let's see. Oh, yeah. I got a good one. Soft, gelatinous, creamy, porky. Ah, amazing. This is the kind of breakfast you need to be eating in Singapore. Wow. One breakfast when you can have two. So we've come to the Tekka Centre. This is in Little India, and we're in the wet market at the moment. But we're going to walk through into the food court, and we're going to eat some amazing Indian food. Smells so good already. I mean, there's going to be a lot to choose from here. Biryani, dosa, Indian rojak. I want to get some cool drinks as well. Actually, I want to get everything. I have Indian rojak. I have chicken biryani. There is a double cheese prata. Oh, my goodness. This is so exciting. Oh, and this one is so cute. This is called a Milo dinosaur. So into this rojak business. It's like sweet and peanutty and spicy. Every mouthful is different and exciting. The idea with rojak is that you get to choose all the little bits and pieces. Kind of get your tray, and you pick out all the little crispy bits that you want to put into your rojak. And then the aunties will fry it again so it gets nice and crispy, and then chop, chop, chop. And here you go. Wow. The rice grains are like perfect. It's actually beautifully light and fragrant. Spices are incredible. This is the thing that's just so exciting, right? Because we're here in Singapore, that we're eating the most amazing Indian food. Or you could be eating the most amazing Malay food. Or, you know, Singaporean food. It's like an eating challenge. This city is literally an eating challenge. It's just so incredible. Literally, if you love food, Singapore is your place. This is my place. The bread is so light and flaky and then like cheesy. That's just ridiculous. I've never tasted this type of hand-torn paratha before. And it's even rarely seen in Singapore. This really is a true hidden gem. Wow, that hawker centre food was so good. And we're still in Little India, but we're going to check out a Chinese shop house restaurant. This is the kind of thing that I really love in Singapore. We're at this like unique restaurant where the food is cut by scissors. So the story goes that originally they had cleavers and they were chopping up the bits and pieces. But then the gangsters would come and steal the cleavers and start chopping each other up. So they had to use scissors instead. The main thing is, I think this looks really delicious. So the main order here, the main thing is rice. And all these other things are kind of add-ons. And then it all gets covered in like a curry sauce and gravy. So I added on here a pork mince patty, some green beans, a pork chop. I've got some other bits and pieces here. I think this is what you definitely call ugly delicious and messy delicious. Oh yeah, that curry sauce is amazing. Scissor cut curry rice pretty neatly represents the crossover of cultures that is uniquely Singaporean. This is where Chinese braised pork, Western pork chop and Nyonya-style curry sauce all make friends on the one plate. Oh wow. It's just like the most amazing mess of food. It feels kind of like naughty. Seriously, this is like top three, maybe even like the best thing I've eaten. Now because we're in Singapore and we can, I'm going to go from curry rice in Little India to champagne and oysters in Duxton Hill. Now this place is totally cool. It's become known for its high-end Michelin restaurants, Instagram-worthy eateries and bars that dominate San Pellegrino's world's best bar chart. Look at these oysters. They look amazing. Oh wow, this is really good. I gotta say this oyster champagne experience is up there. I'm telling you Dax, if you're going to try an oyster anywhere, I think it should be here. Are you ready to give it a go? Yeah, let's do it. Well, that was a bit harder. Not one, two. Oh, it smells very brewery-y in here. Look at the view though. Oh my goodness. This is the world's highest microbrewery. So cool. I'm excited to try this beer because it's actually brewed with the same yeast that's used for champagne. And so essentially it's a brute beer. Oh, sorry. I'm supposed to give you a beer too, aren't I Dax? Here you go. Sorry about the oysters. Cheers Dax. So the great thing about right now is that we're going on a boat. Holly can't find her arms. Sexy. I feel a bit silly. Oh look, there it is. That looks so cool. It's like a James Bond boat. So this is Smith Marine. It's Singapore's first floating restaurant and agriculture farm. The focus here is on sustainable seafood production. But the food, oh my goodness. All right, so we just need to get a little bit real here for a minute. Look at this lobster. Now, I want to get in here and try this lobster because I mean it just, look at it. I mean, get out. There's like this beautiful custard at the bottom and then this really buttery soft lobster that was just alive like 15 minutes ago. This is a specialty in Singapore, cereal prawns which is actually what it sounds like. This is cereal. I found like biscuity, a little bit oaty and then you have the prawns themselves here. This is what you come to Singapore for. It's just so exciting. Now this guy here is really special. It's salted egg crab and let me get in here and tell you whether it's good or not. Oh yeah, salted egg kind of has a little bit of a funkiness to it but mainly it's just got that salty umami kind of flavour which really works well with the crab. Oh my goodness. And this, all of this is so fresh. That's really amazing. So what are we doing? Oh, just chilling. I'm just hanging out. Cheers. Cheers, Dax. Hey, look at that man, come over here. Oh, it's so good. It's so good. It's delicious. Oh, you make the masala yourself, the spice? Thank you very much. Thank you for teaching me. So we're gonna go somewhere called Backstage Bar. Well, I don't know if it's called bank but we'll see. One of the reasons I love Singapore so much is that you can literally be drinking tea in an alleyway with locals one minute and then going to a fancy high tea the next. Gardens by the Bay is like Singapore's Central Park. Beautiful gardens, the Flower Dome and also Michelin-star restaurants. Marguerite is one of them and I'm gonna be going to their sister restaurant, Hortus, inside the Flower Dome for afternoon tea. I think this is really exciting. So I feel like we kind of came through the Flower Dome and then into this little like secret enclave to have a very fancy high tea. There's also free flow Prosecco, which is like my kind of deal. Everything's just so beautifully decorated and amazing and there's some really cool innovative flavours here. So this one is a madras crab curry and cucumber sandwich. Oh wow, that's so cool. I love that curry flavour. Oh my goodness and the crab and the cucumber. Wow. And look, high tea is not just for the ladies. Cheers guys. Okay Dax, we've been a bit fancy pants of late so I thought we'd bring it back, go a bit more traditional. We're going to go to a traditional non-year restaurant. Peranakan food is a really beautiful mix of Chinese and Malay flavours. So it's really quite unique. This little guy here is called high tea. So typically traditionally a snack kind of situation. That's like a one mouthful kind of job. I love that. That crispy shell, it's beautiful. And then the inside filling is lovely and savoury. Vegetable and prawn, so good. It's this next dish though that I've really come here to try. It's a traditional Peranakan dish where the chicken is stewed with this black nut which I've never actually tasted before. Oh wow, this is like nothing I've ever tried before. The black nut itself, almost like a black bean kind of flavour. It's really good. This bar, how amazing. 1920s style but so grand. I don't even know if we can capture how grand it is in here in the camera lens. You walk in and it's just out of this world amazing. Okay cool, what are we having? So we're having the 1920s martini. This is literally gin from the 1920s. This martini is going to set us back, how much? About $2.75. $2.75, $24. That's about... Yeah. What is it Holly? About... 300 Australian. There you go, 300 Australian dollars. Possibly the most expensive martini I'm ever going to have in my life. So a martini's best had in three sips. Okay, I can manage that. There you go, your 1920s martini. My 1920s martini, who gets to say that? I think this is going to be one of my favourite experiences in Singapore. Oh my god. Oh wow. So good. That's my favourite reaction. Okay, so this is really cool. I found a place for us to have a little secret hidden dinner behind a painting. That's right. And it's a concept that is called omakase, which is a really big trend in dining worldwide at the moment. It's Japanese and we're going to trust the chef. So let's go, let's go find it because I don't know where it is. Oh, I think it's one of these paintings for sure. Look, I think this is it. Thank you. Oh my goodness, that's so fun. I love that. What a beautiful, peaceful dining room. Feels like a really lovely kind of calm, sit down, experience something really beautiful. Good. The texture of the egg custard down the bottom is so silky and smooth. And then you have that really amazing crab layer and then I mean the caviar layer. Oh, it's so delicious. Oh my god, so fun. All right, now let's go see the city at night. Hey Dax, what are you having at the 7-Eleven? I'm getting a beer. Do they do gin and tonics at the 7-Eleven, you reckon? Probably not. Let's go. Cheers. I tell you what though, it's so beautiful seeing Singapore like from this angle at this time of night. So beautiful. It's such a great way to see the city. We've just seen the most incredible view from our sidecar. Literally, I can't even think of any better way that you could be seeing Singapore at night. It's amazing. There's so much going on in Singapore. It's mental for a big night out. I'd say one of the things you would never miss is the food. We have been everywhere in Singapore. I mean, this place is amazing and we've only just scratched the surface. It is truly a global eating city. Everything from Chinese to Malay to Indian to Michelin star to Hawker. I mean, it's just phenomenal. Plus, I mean, we're here eating noodles. It's 2am. What a way to finish the night.