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Onigiri with salmon recipe | This easy recipe makes 5 onigiri and takes 20 minutes, excluding rice cooking time | Ingredients: 3 cups freshly cooked Japanese short-grain rice, 100g cooked salmon fillet,
3 tbsp furikake (a bottled mixture of dried and ground fish, chopped seaweed and sesame seeds),
2 sheets nori seaweed | By Annette Ta
Image 2 of 9 | Image credits: Mervin Chua
Step 1: Spread the warm rice onto a large plate and sprinkle furikake into the rice. Mix evenly with a fork.
The thosai, a dish of South Indian origins, may appear humble and inexpensive, but requires deft skill and a fermentation process to achieve the perfect taste and texture. Singapore’s South Indian eateries serve several varieties of this dish – some you may have tried before, and a few you should make plans to sample, pronto
From Tim Ho Wan's Baked Buns with BBQ Pork to Dian Xiao Er's Roast Duck with 10 Wonder Herbs and Hanare Japanese Cafe's Bara Chirashi here are the iconic dishes that have put these restaurants on Singapore's food map