Top 10 in Little India

Top 10 places in Little India, Singapore.
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Latest Reviews in Little India

Latest reviews of food and restaurants in Little India, Singapore.

Chef Kang absolutely deserves his One Michelin Star. He is truly a Jedi master in Cantonese comfort food. The dishes may not appear loud and showy, but the force of flavour in them is strong.
Everything we had was done extremely well, starting with the deepfried brinjal with pork floss that was magically grease-free.
Having heard @rubbisheatrubbishgrow and @danielfooddiary rave about Chef Kang's famous vegetable and marble goby or "soon hock" soup, it was imperative that we ordered it too. Of course the soup exceeded all our expectations by revealing extraordinary depths of flavour. We even found ingredients in there that had us playing guessing games ("Is this some sort of a caper?").
Next came the deepfried pork belly that could have easily passed off as crispy chicken skin. Sliced super thin and coloured a hue of maroon red, the pork belly was completely unrecognisable but insolently addictive.
Shortly after, the housemade beancurd braised with small pieces scallop and broccoli, and the stirfried kailan with large Hong Kong style dried prawn arrived. Once again, these dishes were executed on point, and thus brought us blissful satisfaction.
For our closing carb, we chose the "beehoon" simmered in chowder and it was another winner. Its clean, rather pale looks belied the intense umami of the thick stock. Each strand of the noodles was saturated in it, which made the saucers of chilli sambal and green chillies, completely redundant.
As the group of us love coconut, the obvious pick for dessert was the coconut ice-cream and jelly. It was faultless with a scoop of fragrant creamy ice-cream and a light coconut jelly filling the shell. Such a wonderful, fresh finish to our lunch.
In case you're interested to know, our total bill (with only Chinese tea for drinks) came to $300. It's money well spent for sure. We even made a reservation for our next meal and pre-ordered a new soup at the same time. Can't wait.

This was light, refreshing and not overly sweet. I truly enjoyed Chef Kang's cuisine and so happy that we got a chance to meet him. He's a humble man. When asked why doesn't he add more tables or move to a bigger place, he said well this way he can maintain his standards and quality. Truly a Chef who cares about what he serves and takes pride in his cuisine. It just shines through his every dish.

Chef Kang's signature bee hoon may look plain but looks are so deceiving. Simmered, almost braised in an amazing umami broth, each mouthful of this is sheer delight. I have already got my eye on the Hor Fun! Next visit!

Full of wok hei, the kailan was still crunchy and the dried prawns which were XL sized just took it up a few notches. Yummy! At this juncture, I realised that I need to come back soon and thankfully my fellow foodies were equally game. So we went to the reservations book and Chope-ed our next slot. Can't wait! This tells you how much I love Chef Kang's cooking.

They were deep fried pork bellies, so well marinated and sliced so thin that they fooled me! So yummy and addictive. Be careful once you start there is no stopping.

This was extremely well executed and there was not a hint of oil at all. Very tasty and great appetiser to start off with.

Before trying it for myself I was sceptical and thought how good can it taste? Also this is a really expensive fish to be used for fish soup. Well, one spoonful and I am a convert! This is by far the best soup I have tasted. It was perfection in a claypot. Thoroughly enjoyed it and especially, munching away the little capers (I think) which we found in the soup. We enjoyed this pot of goodness so much that we have booked to come back and even pre ordered the next soup we were planning to try.

All this for three of us was just nice, total spent $12.70! Epic meal, the chapati is warm and fragrant, perfect as always. The keema was hearty, spicy, not gamey at all and just a great Indian bolognese! The bittergourd was the star for me 👌🏻👌🏻👌🏻 Another lovely lunch at Azmi’s.

Steamed Charcoal Chicken & Shrimp Dumpling 'Hak Kam Kai Siew Mai' 》$4/3pcs

Steamed Pork & Shrimp Dumpling 'Siew Mai' 》$3.90/3pcs

Steamed Shrimp Dumpling 'Har Gau' 》$4.20/3pcs

Honey BBQ Pork Bun 》$3.50/3pcs

Crispy Mee Sua Kueh with Chinese Sausage 》$3.60/3pcs

Steamed Crispy Rice Roll with Shrimp 》$4.20

Baked Salted Egg Custard Bun 》$4.80/3pcs

Favorites & must gets include the crispy mee sua kueh with Chinese sausage ($3.60), Hong Kong Boat congee ($6.80) and Japanese dumpling ($4.60). I personally liked the uniqueness of having salted egg custard bun ($4.80) baked instead of the usual steamed. It was tasty with generous filling but a tad too sweet. The pan fried mushroom bun ($4.80) 🍄 looks pretty but was a let down as it was flat and lacked mushroom taste. Enjoyed both the original Siew mai ($3.90) and charcoal one ($4) as they featured fresh and juicy prawns. The charcoal one had egg roe that gave added texture.
Due to the eagerness (ie hunger) of the group, I didn’t manage to snap all the food before they were munched on 😂
📍@dimsumhaus57jlnbesar, 57 Jalan Besar, S208809 (near to-be-opened Jalan Besar Mrt)

Quite intrigued by this when I past by this stall for lunch and decided to dine there instead — conceptually similar to Drunkard Noodles with Pork which comes with minced pork and thick Kway Teow; it's flavourful from the fish sauce that provided a savoury flavour, while the chili added a piquant spiciness that tingles the tastebuds on and off. The onions and long beans provided a crunch, while the Kuay Teow was slippery and slurpy, coated in all that sauce — it carries a slight resemblance to the local Hor Fun but I am not complaining here. Sure, it could probably have fared a little better with a bit more smokiness, but it's not a shabby one for those who prefer their Basil Leaf Pork to come a little heavier on the palate and with Kway Teow.