Blink and you'll miss it during the day, but at night this alcohol-free Egyptian café becomes a miniature scene, especially at weekends, colonising both sides of the street with tables and rugs, filled with lounging shisha -smokers and eager diners gorging on kebabs and superb dips.
Home of home style Nonya cooking set in a row of picturesque shop houses in the heart of Peranakan country. Dig into some fiery, sour asam (tamarind) fish head, the range of classic chicken dishes, or the sambal seafood. Its success has spawned other branches and a range of home-cook pastes.
Best of the Sentosa beach eateries, serving up excellent pizzas, pasta and curries to a relaxed crowd. Grab a rustic table under the pergola, or look louche on the sun loungers. It's not exclusively for the hip, tanned and beautiful, as the thumping music suggests.
Singapore's Little Thailand. Forget all the fancy restaurants with their Buddha statues and cultural knick-knacks, if you want real Thai food, brave the stumbling drunken Isaan workers in this seedy old shopping centre for an evening of friendly service, cheap Singha and som tam (spicy papaya salad) like mother used to make. It's uniformly superb (the north-east Thai food is best), but the Nong Khai Food & Beer Garden on the ground floor is particularly good.
A beacon of low-key friendliness on hyper Boat Quay; dine under the riverside boughs or upstairs surrounded by artefacts. Tickle your tonsils with the ayam bumbu (mildly spiced chicken in semisweet lemon gravy) or west-Javanese grilled seabass, saturated with a quenching lime juice.
Sit out in the mall to watch Singapore's rich sashay past, or sit inside the shop linked to the café for a more private setting. Sandwiches and pastas are reasonable, but the real reason to come here is the amazing desserts.
It's hard to ignore Sanur's beef rendang (beef simmered in coconut-milk curry sauce), the fragrant ayam bali (chicken in lemongrass curry) might take your mind off the Fountain of Wealth outside.
Selected by the Makansutra street-food guru as Singapore's best laksa. Apparently this laksa master uses only charcoal to keep his precious gravy warm.