Singapore’s Culinary Journey: From Street Food to Michelin Stars and Daring Desserts

A 60-year food evolution, now served with heritage, creativity – and a touch of durian.

Singapore’s food culture is a living, evolving celebration of identity and innovation. In her deliciously detailed article for The Independent, journalist Tamara Hinson retraces how, in just six decades since independence, Singapore has gone from humble hawker markets to Michelin-starred dining – without losing sight of what truly matters: flavour, family, and food that tells a story.

At the heart of the nation’s food scene lie the hawker centres – bustling, UNESCO-recognised food halls where locals “chope” tables with tissue packets and where some of the world’s best street food – from chicken rice to nasi goreng – can be found. At places like Labyrinth and Candlenut, chefs LG Han and Malcolm Lee elevate these flavours into fine dining experiences, while still honouring the grandmothers and childhood kitchens that inspired them.

But it’s not just savoury dishes making waves.

Singapore’s dessert scene, led by pastry innovators like Janice Wong, is rewriting the rules. At her 2am Dessertbar in Holland Village, treats like matcha Basque cheesecake with yuzu calamansi or pandan-coconut pistachio sponge are paired with cocktails (yes, hibiscus gin and tiramisu do work).

Innovation continues with Udders Ice Cream, home of the bold Kueh Salat and the infamous Mao Shan Wang durian ice cream – so pungent, it has its own freezer. Pair it with durian beer from 1925 Brewing Co, and you’re fully initiated into Singapore’s fearless flavour frontier.

📍For local bites with big stories, Tamara urges you not to overlook Geylang, a former red-light district turned cultural foodie haven. Its wet markets, pisang goreng stalls, and seafood stews are just as essential to understanding the nation as any high-end tasting menu.

Whether you’re drawn to Michelin experiences or banana fritters at a food court, Singapore serves a culinary landscape as complex and exciting as its multicultural identity.

🔗 Read the full article by Tamara Hinson on The Independent:
How Singapore forged a world-class food scene over 60 years