Food and drink

The Coastal Settlement feels like a well-kept secret within the eastern district of Changi. The former military barracks is decorated with vintage furnishings that create a retro, 1960s Singapore vibe. Diners also have the option of dining alfresco in the lovely garden. The menu consists of a rotation of plates that highlight both western and Asian influences. The signature dish is Wagyu Cubes: pan-seared Wagyu beef with mushroom salsa and mesclun salad tossed in TCS’s secret Japanese dressing. 

Restaurateur Loh Lik Peng’s trendy casual-grill concept works perfectly in the heart of the Central Business District. Telok Ayer Street’s manufacturing history is reflected in the industrial-themed interiors of the restaurant. When it comes to the menu, expect a curious yet delicious ensemble of ingredients, from burnt-onion marmalade to bacon strips in walnut-raisin buns. The steak, lamb and lobster are must-tries.

The tables of Ang Mo Kio Nonya Kueh are always stacked with plastic boxes of multicoloured kuehs (dessert sweets) and cakes. From their shop in the Hougang neighbourhood, owner Ronnie Yeo and his Indonesian wife Alisa churn out these popular delights. Rumour has it that corn oil is the special ingredient that makes their kuehs’ texture especially soft. In addition to the sweet offerings, the shop also has an array of savoury items such as rempah udang, a Peranakan dumpling of glutinous rice and spicy shrimp.

Cafe Colbar opened in 1953 as a canteen for British troops residing in the nearby army barracks. Owners Mr and Mrs Lim have been tending the shop together from the beginning and the menu – a mishmash of street food and unpretentious Hainanese-influenced UK fare – has stayed largely the same. Expect curries, steaks, sausages and fried noodles alongside beer and cider. It’s a good place for a pit-stop while exploring the lovely colonial-era bungalows in the bohemian Wessex Estate neighbourhood.

Food visionary Cynthia Chua set up Open Farm Community in 2015 as a sprawling restaurant, urban farm and educational centre for green fingers. Alfresco tables overlook the vegetable and herb gardens and an activity space designated for lawn bowls. All of the ingredients that are harvested on the premises make their way into the dishes served. “We want our relationship with food to grow,” says Chua.