It’s the end of the year and that’s worth celebrating! As we are perched on the corner of a full-fledged foodie haven, we’ve decided to round up the impressive eats that occupy our diverse and buzzing neighbourhood.  After Michelin launched their Singapore Guide, our little ‘hood has been put on the map as a destination for food lovers and Michelin groupies.  But all hype aside, we truly love these places. Not to mention our Bib Gourmand spots on the street that are holding down some serious cred with local eats – like Kok Sen and specialty dishes – like Man Man. So dig in and make those dinner plans, ‘cause there’s some pretty tasty options awaiting for every price point and palate.


Man Man focuses on one dish that they have perfected beyond belief – their grilled eel, or as we all know it by, Unagi.  Get here early as there are queues across Duxton Plain Park for both lunch and dinner service – but fret not, because it is surely worth the wait.  Like things spicy? Be sure to order a side of wasabi, which will appear on your table as the real thing. Yes, that means real wasabi root with the classic mini graters to create your own spice level. When it comes to freshness you don’t need to worry, upon entering you’ll see the tanks of eels themselves, and you can watch as they prepare behind the glass window if you’re not faint of heart.

Man Man was included in the Bib Gourmand picks earlier this year (2019), which is well deserved.   


Kok Sen has been our go to (and let’s face it, everyone’s go to) for local food since we first moved into Keong Saik Road over four years ago.  From delicious Yong TaoFu Hot Pot, to their Prawn Noodle Soup, and Roasted Chicken there are countless items to work your way through on their menu.  With a no-frills atmosphere you’ll feel the Chinatown vibes as you enjoy their casual yet amazing food.

Kok Sen received a Bib Gourmand rating in the Michelin Guide. 


If you try one place on this list, make it be Burnt Ends.  Their approach to meat is unparalleled in Singapore, with their ovens and grills creating the perfect heat to compliment their top notch ingredients, from steaks, to oysters.  But don’t count them out for veg options and sides.  Some of their best dishes include buttery leeks, beef marmalade, and don’t get us started on their sourdough bread and gem salad.  While you’ve got to be prepared to drop some coin and likely wait for a table, it’s worth it to try (and let’s face it, go back again and again when the craving hits).

Burnt Ends received a Michelin start in 2018 with Dave Pynt helming the kitchen. They are also currently on the Asia’s 50 Best Restaurants list at No. 10 (and worldwide at no. 59).


Meta is perched just on the ground floor of our main campus building 1 Keong Saik Road, so sometimes we forget what a big deal it is to have one of Singapore’s best restaurants as our immediate neighbour.  Meta’s approach to fine dining is unique to Singapore as they take Australian cuisine and pair it with incredible seasonal produce and throw in a unique Asian (mostly Korean) flair.  You’ll often times find us staring at their menu framed in the walkway of Keong Saik, pining for a fancy lunch.  So what are we waiting for?  Choose from 7 or 5-course tasting menus.

Meta received a Michelin star in 2017

5. ZEN

Just around the corner on Bukit Pasoh Road, Zen offers a unique experience that is inspired by its sister restaurant, Franzen in Sweden.   Situated in a 1920’s shophouse (and honestly one of our favourite shophouses, that used to house the famed restaurant Andre), Zen uses it’s building as a way of crafting the experience of diners as they move throughout the space.  Think amuse bouche on the ground floor, an 8-course tasting menu on the 2nd floor, and finally dessert on the 3rd floor.  Their menu is described as “Neo-Nordic with Japanese influences”. 

As of 2019 Zen has 2 Michelin stars

Want more dining inspo? Next time we’ll cover the Keong Saik spots that made Michelin’s other list – The Plate.  Stay tuned.

Leave a Reply

Your email address will not be published. Required fields are marked *