As one of Asia's leading developed nations, Singapore still preserves traditional flavors in its heirloom eateries, casual coffee shops (kopitiam), and long-standing artisanal bakeries. The Singapore Tourism Board suggests three culinary experiences for Vietnamese visitors to try, known primarily by locals.

Savoring casual Zi Char cuisine

Zi Char, or Tze Char, translates to "cook and fry" in Hokkien. In Singapore, Zi Char has long been a familiar dining model for families, offering diverse menus with generous portions and reasonable prices.

Zi Char style dishes in Singapore. STB

Zi Char style dishes in Singapore. STB

Keng Eng Kee (KEK) Seafood exemplifies this culinary style. This family-run Zi Char eatery, developed over three generations, is located at 124 Bukit Merah Lane and operates from 12h-14h and 17h-22h daily.

KEK began as a small hawker stall in the 1970s. It gained fame for its traditional flavors, including dishes like chilli crab, coffee pork ribs, and moonlight hor fun (stir-fried rice noodles served with an egg yolk). After more than half a century, KEK remains a destination for locals and tourists seeking authentic Zi Char flavors, recognized by the Michelin Guide.

Kok Sen is another popular spot for diners seeking authentic Zi Char cuisine. Originating as a small eatery in 1965, and also developed over three generations, Kok Sen maintains the rich preparation methods for dishes such as big prawn hor fun (stir-fried rice noodles with large prawns and sauce), claypot yong tau foo (braised stuffed tofu in a claypot), and prawn bee hoon (stir-fried rice vermicelli with prawns).

Thanks to preserving its traditional flavors for decades, the restaurant has been recognized by the Michelin Bib Gourmand for 9 consecutive years, making it a destination for tourists seeking to experience Singapore's traditional cuisine.

The restaurant is located at 2,4 Keong Saik Road, open from 12h-14h15 and 17h-21h15 from tuesday to sunday.

Kopitiam culture – an authentic Singaporean coffee experience

In Singapore, kopitiam culture, the term for traditional coffee shops, combines "kopi" (Malay for "coffee") and "tiam" (Hokkien for "shop"). It has been interwoven with the lives of residents for generations.

Kopitiams emerged in the late 19th century when Chinese chefs, who had worked for British and Dutch families, introduced the habit of morning coffee to Singapore.

From hot cups of kopi, brewed with condensed and evaporated milk and stirred until frothy, kopitiams have become familiar spaces where Singaporeans meet, chat, and begin their day according to the rhythm of daily life.

Heap Seng Leong kopitiam in Singapore. STB

Heap Seng Leong kopitiam in Singapore. STB

Heap Seng Leong is one kopitiam that has retained its appearance for decades. Mr. Shi Pong Shu took over the shop from Hainanese owners in 1974, and its interior has remained almost unchanged since then.

It evokes old Singapore with brick walls, ceiling fans, wooden shelves, a charcoal stove, and vintage items like an orange public phone or an abacus for calculating bills. Each cup of kopi-O (black coffee brewed with sugar) or kopi susu (milk coffee) is hand-brewed. Coffee grounds are placed in a cloth filter, steeped in water in a kettle, and heated over a charcoal stove, creating a flavor difficult to find in modern coffee chains.

The shop is located at 10 Bridge Road, open from 5h to 15h daily.

To recharge for the workday, Singaporeans often drink kopi coffee with kaya toast, a type of bread with a crispy, rich crust, served with soft-boiled eggs.

Tong Ah Eating House, a kopitiam operating since 1939, is another place tourists can visit to experience an authentic Singaporean breakfast. The shop is a popular breakfast spot for locals, serving traditional kaya toast and kopi, with a history spanning over 80 years.

The shop is located at 35 Keong Saik Road, open from 7h to 14h on wednesday, and from 7h to 20h on other days, closed on saturday.

Traditional bakeries preserving old Singaporean flavors

Traditional bakeries are an indispensable piece of Singapore's diverse culinary landscape. Without flashy signs or modern production lines, these shops maintain artisanal methods as a way to preserve traditional flavors amidst modern life.

Singaporean tau sar piah pastries. Explorersg

Singaporean tau sar piah pastries. Explorersg

One of Singapore's oldest bakeries is Loong Fatt Tau Sar Piah. It is famous for its tau sar piah (Fujianese mung bean or red bean pastry), attracting many visitors.

Opened in 1948, the shop still uses handmade methods to make its pastries. The small, crispy, crumbly pastries, with sweet or savory fillings, are a taste of childhood for Singaporeans. They often appear during festivals, ancestral worship days, or as gifts for relatives.

The shop also sells many other old-fashioned pastries, such as sponge cakes, banana cakes, pandan cakes, and various types of rolls, all handmade.

The shop is located at 639 Balestier Road, open from 7h30 to 16h daily and closed on sunday.

Phuong Anh