The Taste | Eat Like A Chef in Singapore

— Written primarily based on inputs from Eric Tan, Executive Chef of Mandarin Oriental, Singapore.

Everyone knows what the rich and famous visit Singapore for — world-class accommodation, the most sought-after cruise and yacht experiences, Michelin-starred dining, high-end retail therapy along Orchard Road and the list goes on. Intriguingly enough, amidst Singapore's luxurious offerings, the most cherished experience is often missed out — eating at the humble hawker stalls. These tucked-away gems serve up authentic flavours, evoking a connection to the city’s rich heritage and celebrating its people. While lavish indulgence is abundant, the simple pleasure of savouring char kway teow or chicken rice at a hawker stall can be the most exquisite surprise, showcasing that true luxury can be found in the unlikeliest of places and the experts testify it. But you first heard it here!

We chat with Chef Eric Tan who is the Executive Chef at Mandarin Oriental, Singapore and he takes us on an unassumed epicurean adventure through the bustling streets and hidden gems of Singapore. It's time to savour the flavours, sights, and stories that define the many facets of Singapore’s food landscape.

PL: What is the one culinary experience you would recommend to food enthusiasts visiting your city?

Eric Tan: I would usually recommend the local food market when in Singapore as that is the unique culture and dining experience which you will not experience elsewhere. I have a few regular spots that I frequently visit, Tiong Bahru and Zion Riverside Food Centre. When I am there, I will go for one of my personal favourite dishes, the Singaporean prawn mee. It’s unique to Singapore, where the soup is prepared with pork rib and large-size prawns, that’s why it’s so fragrant and flavorful.

PL: Tell us about a culinary adventure you embarked on in the city that surprised you when you first discovered it.

Eric Tan: You will always find something new when you visit the local market. For example, you may not expect to get premium ingredients in the local market that are usually found at premium supermarkets. But you might be surprised by the rare finds when you spend the time roaming the local markets. I’m always impressed with the good quality and variety in the local market, especially handmade ingredients. Tanjong Pagar market is a good one for seafood with a wide range of fish. One time I was able to find this rare fish “Threadfin Fish”, and it was so fresh.

PL: What is the one food tourist trap that everyone visiting your city should be wary of?

Eric Tan: When at restaurants and even local hawker food centres, if ordering seafood where it’s priced at market price, tourists should always ask for the price before committing to it just to make sure it won’t be a surprise when the bill comes in the end. 

PL: Which restaurant is a local secret that you don't want to tell people about?

Eric Tan: I always like to share what I discover, especially on food. Good food should always be shared. At Red Hill food market there’s a Hakka hawker food stall that I also visit regularly, and I would recommend the Thunder Tea Rice.  It’s a very traditional Hakka dish and it’s also healthy!

PL: What are some of the most popular culinary trends you’re enjoying at the moment in your city?

Eric Tan: Diversity and choices. In Singapore, with its multicultural background, this also translates to the culinary trends. Whether it’s local eateries or some of the top restaurants, there’s always a variety of choices and some of the latest fine dining trends are blending local cuisine with modern cooking techniques. Seafood is also a local favourite, so you would tend to notice some of the popular places usually have good seafood offerings. This is why at our hotel Mandarin Oriental, Singapore our all-day dining restaurant have a diverse selection of local and international buffet, including fresh seafood choices.

PL: How has the culinary landscape evolved over the past few years and what has been the driving force behind the change?

Eric Tan: I feel these days, we need to be efficient, and with some of the space and manpower constraints in the F&B industry, we as chefs sometimes lack the opportunity to produce the basic ingredients from scratch. Such as making certain sauces and paste from scratch would require more time, ingredients, equipment, and space as well. So, as chefs, we constantly need to evolve and think efficiently as well in our kitchens.

Wish you had Chef Eric’s cheatsheet to the best eatout spots in Singapore before, don’t you? But now that the secret’s out in the open. Make the most of it and when you do, benefit from our partnership with Mandarin Oriental for the best deals on accommodation, dining and more*.