What good, filling dishes can you get for $2.50 and under these days in Singapore? We went round the island and found that eating well for cheap is still very possible
17 September 2013 4:18 PM | Updated 19 Apr 2016
By Priyanka Chand Agarwal,Gregory Leow,Julia Khoo
Image 1 of 27 | Image credits: Jimmy Ng
We gave ourselves a budget of $2.50 and below for every meal, and were left well-fed and pleasantly surprised.
With the increasing standard of living in this city, it is comforting to know that a tasty, substantial meal may still be had for no more than a few dollars. Those that made the cut are complete meals, a filling (sometimes healthy) plate of the best-budget eats in Singapore. Read and eat on.
Heavens Indian Curry started off as a modest hawker stall at Ghim Moh Food Centre in the late 1990s, but they have since expanded to three more outlets across Singapore in their 16 year history. Now renamed as just “Heavens”, they continue to attract a long queue for their reasonably well-made thosai and appam that are cheaper than those found in Tekka Centre ($2 per set of 2 appam versus an average of $2.40 in Tekka).
Their appam is well made with a sweet and delicately sour flavour, has a nicely crisp texture and a soft spongy centre. However, the same can’t be said for their thosai ($2 for two). While it comes crisp, it lacks sufficient ghee (clarified butter) for the taste to be truly luscious. While ghee is very often the most expensive ingredient in thosai, we suspect the reason for not using as much of it is a health-related one. Their appam also uses fermented cow’s milk, a healthier alternative to the richer coconut milk which the recipe demands.
On the upside, the dips served with their thosai, like the coconut chutney and the sambhar (spiced lentil curry) are thick and robustly flavoured. While they offer the relatively rare putu mayam (string hoppers) we would not recommend it as it comes straight from a packet.
#01-26, Ghim Moh Market and Food Centre, 20 Ghim Moh Road, 270020
Tue - Sun: 06:00 - 13:30
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.
Gregory Leow has been a journalist for longer than he cares to remember, working for too many newspapers, magazines and websites to list. Formerly the news editor for inSing, he now helps out at HungryGoWhere and is determined to find the perfect chicken curry puff.
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