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We sample several bowls of mixed beef Vietnamese noodle soup to bring you the worthiest slurps
20 May 2014 1:19 PM | Updated 11 Jan 2016
By Celine Asril,Priyanka Chand Agarwal,Charlene Fang,Stanley Lui,Li Cheng Tiong
Image 1 of 12 | Image credits: Pho Hoa
Pho (pronounced "fuh") is the noodle soup from the streets of Vietnam that has everyone slurping. Up to last year, there were merely a handful of restaurants serving pho in Singapore. Today, there are over a dozen establishments, each serving their own style (Hanoi, Saigon, and a bit of their own) of this Vietnamese staple. We've round up the top pho bowls in Singapore for your slurping pleasure.
Image 2 of 12 | Image credits: Tiong Li Cheng
AUSSIE-VIET PHO | Fat Saigon Boy | At this Aussie-Viet pho shop, the broth may not be as intense as the ones from traditional pho shops but that's because they use just a tiny bit of MSG (to make it a healthier choice) and add acid with lemons instead of limes—“lemons are cheaper in Australia”, explains owner Cang Lai, who’s from Melbourne. Most people head straight for a classic beef pho ($14) with slow cooked beef slices, tasty beef balls, thin sliced rare beef in a beef broth, but the Chicken Pho ($14) and Pork Pho ($14) are slurp-worthy choices too. "The chicken and pork belly are charred instead of boiled and when that barbecue hits the water, there’s just another level of flavour to it,” says Lai. Another star eat: the Signature BBQ lemongrass Pork banh mi ($11) is a warm bundle of French baguette filled with melt-in-your-mouth barbecued pork, French pate, aioli, pickled veggies and Asian herbs.
Celine Asril is guilty of taking pictures before tucking in to all her meals; it’s a (good) hazard of the job – this editor of HungryGoWhere never sits down to two of the same meals in a week.
Priyanka has worked in PR and marketing for start-ups of all sizes before trading in the corporate ladder for writing about food and fashion. When not battling with HTML, she can be found furiously stirring a pot of curry in her tiny kitchen, shopping online or looking for the next ‘hot new restaurant’. She also runs a fashion label that makes the occasional appearance at trunk shows. Priyanka would like to have her own blog/website someday but every time she clicks opens a browser, something is on sale at an online store somewhere.
In between sunning herself in the Bora Bora, Bali and other exotic locales, Charlene Fang keeps her feet (and fingers) grounded as the managing editor of inSing.com. She blames her wanderlust on the years spent working as the editor of CNNGo Singapore and Time Out Singapore. When not up in the air, she keeps busy checking out the hottest new spots in town or attempting to make good on her triathlete goals.
A fashion blogger who is also an avid food lover at heart, Stanley Lui has written for luxury titles like Senatus, Robb Report and Singapore Tatler prior to joining HungryGoWhere. When he's not busy sussing out the latest food trends and hot new restaurants for HGW, he can be found sipping champagne and gobbling up canapes at the latest fashion event.
Tiong Li Cheng has been writing about food for the past five years and steadily tipping the scales in the process. In the past, she has contributed to publications like 'Epicure', 'Time Out', and 'The Business Times'. As associate editor of HungryGoWhere, Li Cheng is packing her eating schedule to the brim and hunting down restaurant scoops to bring more exciting food news to the table. There’s only one philosophy she subscribes to: “life is short, eat dessert first”.
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