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- dandanmian 担担面
- dumplings (both cabbage and chives)
- meatball noodles
- not sure of the noodles on the big bowl lol
can’t remember the prices but they’re all def under $10!
my fav was def the dandanmian, the noodles were springy and chewy and the 料 was so flavourful 🤤 also stole some meatballs and they were SO GOOD, if they had a la carte meatballs i would def buy 10 of it. not rlly a dumplings person but the dumplings were rlly good!
a must buy if i pass by bugis 🐛

Random buy. Not nice one. That's actually difficult for this dish.

Haven’t had Fu Lin Yong Tau Foo in an extremely long time. Didn’t know they opened a space in Suntec City! Went for the minimum of 6 pieces with thick bee hoon in the signature meat gravy, but there’s also the option for soup and various noodles. Both the ordering and preparation was fast. Appreciated how the ingredients were fresh and pretty big-sized each. My favourite ingredient was the fish paste you tiao!

Chef Pung Lu Tin, Fok Wing Tin, Peter Tsang and Man Fu Yuan’s own Executive Chinese Chef - Aaron Tan, have put together two six-course sharing menus, as well as six and seven-course individual menus for this limited edition showcase of heritage Cantonese cuisine from 1 to 30 April.

The Resplendent 7-course menu is priced at $398++ per pax with highlights such as the Braised Silky Bird’s Nest Soup that is paired with a rich pumpkin bisque, Indonesian’s cave bird’s nest, delicate crab meat and crunchy silver sprouts. Diners will be in for a treat as this menu comes with the Braised 12-head Australian Hui Yong Dried Abalone, which has been soaked for days and slow-cooked for 12 hours, before it’s served with a braised goose palm.

Other dishes include the Steamed Paper-wrapper Chicken with Scallion and Sand Ginger Sauce, Sautéed Egg White with Crab Meat and Caviar, Australian Rock Lobster with Classic Fried Glutinous Rice and ending off with a Chilled Almond Cream and Black Swan Custard Lava Puff Pastry, an award winning competition dessert by Chef Aaron.
🍽️ Man Fu Yuan
📍 80 Middle Road, InterContinental Hotel, Level 2, Singapore 188966

A colourful Indian-inspired dish, the skewer and wadeh (sometimes also known as vadai) is accompanied by 2017 Chardonnay Santa Barbara Country that has a slightly stronger taste than the 2020 version

📸 Instagram/TikTok: @myfoodframes

Hosted by the Multi-Michelin Bib Gourmand Awardee New Ubin Seafood, we enjoyed a special menu to suit the Californian wines by The Paring 🍷

We started with this beautifully-plated top shell salad. This is part of the limited time specially curated menu for New Ubin’s wine pairing 🥂

Started our meal with this refreshing mango and top shell salad with crispy fish skin 🥭🐟 This dish pairs with the 2020 Chardonnay Santa Barbara Country that is limited in production (with only 6000 bottles produced) 🥂

If you’re still feeling peckish, fill your tummy with this braised duck (though I wouldn’t mind if it was more tender) 🦆 We ended the wine menu with one of our favourite of the meal which is the 2016 Red Blend

Also limited in production, the 2017 Syrah Santa Ynez Valley is smooth and aromatic🍷We had this with fried chicken and spinach

An unlikely combination, our next drink - 2019 Pinot Noir Santa Rita Hills is served with crispy prawns and claypot carbonara 🦐