Singapore's top food secrets revealed by local experts and top-notch chefs

I'm sitting at a plastic-topped table in a bustling hawker centre in Singapore, forking chicken rice into my mouth, wishing I had multiple stomachs and more time.

This Chinatown meal with a beer costs around $6. It's not only the modest price, however, nor the dizzying array of dishes on offer from all the different stalls, but the strict hygiene regulations negating the roll-of-the-dice risk of some places I've visited that make indulging in a street food feast in Singapore so attractive.

But there are around 120 different hawker centres in Singapore, so how to choose where to go and what to eat?

In addition to working as a food writer and food event organiser, Evelyn Chen, is a registered Singapore food guide with Singapore Tourism. She reckons that Outram Park Fried Kway Teow Mee at Hong Lim Food Centre near Chinatown is the place to go for classic char kway teow, one of Singapore's national dishes, stir-fried flat rice noodles often served with prawns or sausage and imbued with a signature smokiness.

"And for cheap and good minced pork noodles soup, go to Xing Ji Rou Cuo Mian [at Bedok 85 Market]," she advises.

Chen also nominates the well-known Maxwell Food Centre and stallholder Hock Lai Seng for "one of the finest specimens of fish ball noodles in Singapore".

The executive chef of three-Michelin-starred restaurant Zen, Toraik Chua, agrees with Maxwell Food Centre as a top choice, but his No. 1 pick here is Tian Tian Chicken Rice for the eponymous and much-loved dish inextricably linked to Singapore. Another favourite destination is a stall at Tanjong Pagar Plaza Market & Food Centre.

"Soon Heng [Food Delights] is run by an elderly couple that makes amazing Lor Mee [a braised noodle dish] with thick, flavourful gravy, served with golden nuggets of fried shark. Super tasty," Chua says.

"Amoy Street Food Centre is decent too - the fish soup noodles there are really good. Just look for the stall with the longest queue," he says.

However, while a lengthy line-up or a certain buzz often points to a great venue, it's not always the case, Chua cautions.

"Sin Huat Eating House might just be the best seafood spot out there. No flashy marketing, no glamorous decor or picture-perfect plating - just seriously good food."

Chua, who hails from neighbouring Malaysia but has worked at Copenhagen's Noma and the three-star Frantzen in Stockholm, is one of many renowned international chefs who have been lured to this foodie island. There are now around 50 Michelin-starred restaurants in Singapore, including Zen, which is one of the city's trio of three-star venues. Chua won't be drawn on what he considers the best per se, but says that Cloudstreet and Odette, the latter sitting at No. 24 in the World's 50 Best Restaurants, are among his personal favourites.

"The flavours paired by Chef Rishi at Cloudstreet are nothing short of brilliant," he says. "And my birthday dinner at Odette was another unforgettable experience, fun, elegant, and incredibly delicious."

Chen concurs with Chua's nomination of Odette and Cloudstreet, and adds Meta, Seroja, Born, Jaan, Burnt Ends, and Pangium to her Michelin musts.

If you want to buy some edible treats to take home (make sure to check you're allowed to take them into Australia first) Chen recommends stores Culina and Huber's.

"Both are gourmet supermarkets and they sell the finest produce one could find in Singapore," Chen says. "If you prefer that they do the cooking, both also house a bistro on the premises."

As for one of Singapore's best-kept culinary secrets, Chen names Chinese restaurant Peach Blossoms, at the Parkroyal Collection, Marina Bay.

"It serves really delicious modern Chinese with south-east Asian inflections. It's packed every day, even without Michelin's recognition. Order any of the crab dishes here; they're near-perfect. The tea-smoked duck is to-die-for, too."

As for late-night dining, Chen says Swee Choon, a Singapore fixture for more than 50 years, open until 4am, is the place for fantastic dim sum.

Chua, meanwhile, heads to Oriental Chinese Restaurant in Chinatown after a late-night service when he's "craving something fiery", with the restaurant dishing up spicy Sichuan favourites until 6am.

When it comes to "can't miss" eats, Chua recommends trying a traditional Chinese pastry called Ang Ku Kueh, a sticky glutinous sweet rice cake from Ji Xiang Confectionery in Everton Park, which he says are "authentically made and absolutely delicious".

"The Malaysian varieties like Musang King or Red Prawn are especially rich and flavourful," he says.

For drinks, Chen is a fan of The Bar Kakure, housed in a colonial bungalow on Scotts Road.

"By bartender Chii-san, it occupies a small space with limited seats, so you need to book," Chen says.

"Chii-san makes cocktails with a quiet air of omotenashi [selfless hospitality] - so he is courteous and respectful of guests, but he does not engage with them. His Japanese fruit cocktails are a must."

Kakure also has an appealing snack menu, including a crispy prawn sando and Japanese pickles.

Chua admits he doesn't drink a lot, but he nominates the sustainable bar Fura - slingers of cutting-edge cocktails such as a jellyfish martini - as his bar of choice.

"I just keep coming back for Christina and Sasha's creative approach to both the drinks and food."