KF Seetoh's Favorite Dining Spots in Singapore

Not one for trends or big names, KF Seetoh is a true food enthusiast who seeks out dishes in Singapore that leave a lasting impression. He keeps things simple with just two categories – good and bad, further divided into affordable and upscale, in a city with nearly 7,000 places to dine.

We asked KF Seetoh, the founder of the well-known food site Makanasutra, to share where he finds his most unforgettable meals – the dishes he says are so good they'd be worthy of his last meal. Here's what he had to say:

Ember

One bite of Ember's sakura ebi pasta and I was hooked. The secret is in their use of baked, flavored, and braised lobster head oils, which infuse the dish with intense umami. Don’t come for the décor, it’s basic and unremarkable.

Under the guidance of new chef Sofian Zain, the menu sees some fresh ideas, but regulars still swear by a few old favorites. The slow-cooked Angus short ribs, cooked sous vide for 60 hours and finished with a satisfying sear, along with the signature pasta, remain as staples.

Immigrants Gastrobar

Damian De Silva, the culinary virtuoso behind Immigrants, brings dishes to life that reflect his vibrant, multi-ethnic upbringing. Expect everything to be served on colorful enamel plates, tapas-style.

Indonesian beef rendang? Check. Hokkien ngoh hiang rolls? Absolutely. A rich Eurasian fish stew? Done and dusted.

On a whim, he might even bring back forgotten classics like Cantonese lo kai yik with mee sua noodles, just for fun. And it’s all best enjoyed with something from his modest but impressive bar, which boasts a collection of fine Japanese single malts.

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Artichoke

Chef Bjorn Shen is known for his bold, quirky approach to cooking and a sense of humor that matches his creativity. He’s the one who serves fried chicken skin ice cream at pop-up stalls and has a homemade ice cream called 'Neh Neh Pop'—a playful reference to 'milky boobs' in local slang.

Rather than filling the classic mee chiang kueh with simple crushed peanuts and sugar, he stuffs it with crispy roast pork and char siew. He’s also reimagined the traditional bak chor mee by turning it into a burger.

At his restaurant, Artichoke, tucked behind an arts center, Chef Shen takes Mediterranean cuisine in a bold, non-halal direction. His BBQ spatchcock has an unmatched smokiness, and the wood-roasted pork ribs, served with coffee-date BBQ sauce, yuzu pickle, and Thai basil, are nothing short of irresistible.

Candlenut

Chef Malcolm Lee of Candlenut believes that sticking too closely to tradition is 'boring.' The young culinary innovator isn’t afraid to push the boundaries of his heritage.

He argues that tradition can stifle creativity: 'It dates everything and leaves no room for imagination,' says Lee.

After a culinary adventure in Indonesia, exploring the flavors of his Peranakan and Nonya ancestry, Lee has turned the conventional on its head. Now, he cooks whatever inspires him, as long as it stays rooted in his cultural legacy.

While the classic dishes like ayam buah keluak (black nut chicken stew), rendang (caramelized beef curry), and babi pongteh (stewed pork in fermented soy beans) remain popular for the lunch crowd, dinner at Candlenut takes a more adventurous turn. Each night, Lee serves 14 unique omakase-style dishes drawn from his ever-evolving repertoire, each designed to surprise and delight.

The menu at Burnt Ends features bold teasers like a smashed prawn topped with sambal hae bi (spicy dried shrimp), served over starfruit with dill, and a rare Nonya-style lamb curry.

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Burnt Ends

Watching Burnt Ends’ chef David Pynt work his magic with a 600°C wood-fired oven is almost a guilty pleasure. But the results are deceptively simple yet exquisite – think smoked quail eggs with caviar, or beef marmalade on toast.

People don’t flock to this intimate restaurant just for its awards, but for the primal satisfaction of the flavors David Pynt creates. One of his signature dishes involves singeing a slice of kingfish over an open wood charcoal flame, enhancing its natural richness with a touch of lemon.

Here, you’ll find one of the best pulled pork sandwiches you can get anywhere south of the equator. It’s so popular, securing a walk-in spot after 6:30 p.m. is nothing short of a challenge.

British Hainan

The Hainanese in Singapore trace their roots to Chinese migrants who once served the British colonial families, picking up a few culinary tricks along the way. At British Hainan, a charmingly mismatched corner spot, they serve up dishes that take you back to a bygone era.

Their oxtail stew is a must-try classic, with its rich HP-infused sauce begging to be soaked up by slices of crispy baguette – a taste of old Singapore. Don’t miss their bacon and cheese Portobello melt, a starter that sets the tone for everything to come.

No meal here is complete without the Hainanese pork chops, drenched in their signature tangy sauce. If you’re into nostalgia, check out the memorabilia for sale – if you can convince owner Freddie to part with it, that is.

Tonny Restaurant

In my view, Chef Tonny Chan is a culinary genius who’s practically too talented for his own good. His ability to master Chinese classics and innovate with modern twists, all while adding a Western flair, has earned him well-deserved admiration.

One of his standout appetizers is a crispy shredded yam salad, drenched in a mysterious truffle sauce that keeps you guessing. He’s also known for his take on traditional dishes, like chilled, collagen-rich stewed pork trotters.

The gelatinous jelly melts away as it prepares your taste buds for the tender, chilled trotters. His lobster noodles are exceptional, and his wolfberry jelly dessert – made from fish scales – will leave you in awe.

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Red Star

Stepping into Red Star feels like walking into a scene from an old communist anthem. Every ceiling tile serves as a tribute to culinary history, and the chefs who founded this institution are now etched into Singapore’s food legacy.

In the 1960s, a prestigious Chinese gastronomy association bestowed the title of the Four Heavenly Kings upon them – a distinction that no one else has ever earned.

Red Star is where the iconic Prosperity Raw Fish Salad first gained fame. If you’re up early, you can line up for their legendary pushcart dim sum at 6:30 a.m. and taste a piece of history.

The menu is a treasure trove of classic dishes – from silky egg seafood hor fun and roast meats to crab tofu and the painstakingly crafted double-boiled snakehead fish soup. The founders are also credited with creating Singapore’s signature chili crab and mashed yam ring pot.

Labyrinth

The menu at Labyrinth keeps things simple – chicken rice, dim sum, satay. But it’s the genius of chef-owner LG Han that turns these staples into a journey, guiding diners through a maze of inventive twists and interpretations.

The chili crab here is served in an unexpected form – as an ice cream, accompanied by a tempura soft-shell crab, ready for a dip into a cold, spicy, tangy concoction. It’s an oddly comforting experience.

Han sticks to his promise, offering clever and bold takes on local favorites, balancing the essential flavors – sweet, sour, salty, umami, and even a touch of bitterness – in every dish.

His audacious version of Hainanese curry rice includes curry quinoa, chicken mousseline, and coriander sponge. It’s nothing like you would ever expect, but it works in ways that are both surprising and satisfying.

Meii Sushi

Meii Sushi may look uninviting, seating only around 20, but that’s exactly how chef Ah Hong draws in those with a true appreciation for fine sushi.

For those lucky enough to enter, they’re treated to a sushi experience that includes uni, otoro, and tobiko – a trio that will erase any doubts. If you dare to ask him to “feed me,” be ready for the surprise of a hefty serving of stewed tuna eye in a rich wine miso sauce.

Ah Hong’s sashimi is cut in a bold, rustic way – think chunky, not delicate. Don’t expect casual chit-chat with the chef. He’s polite but reserved, only opening up after several visits, if you manage to break through his wall of silence.