Singapore is a culinary juggernaut, a hyper-modern metropolis where diverse cultures collide to create one of the most vibrant street food scenes on the planet. When Bourdain first hit the streets of this island nation during season two of A Cook’s Tour (circa 2003), he wasn’t looking for sterile perfection; he was chasing the intoxicating, hawker-center heat. Singapore is globally renowned for its unique blend of Chinese, Malay, and Indian culinary traditions, resulting in an environment where eating is nothing short of a national obsession. In this early expedition, Bourdain’s angle was clear: dive headfirst into the chaotic, humid, and intensely flavorful world that exists beyond the pristine shopping malls. He sought out the unapologetic, sweat-inducing authenticity of local joints, exploring everything from bizarre herbal remedies to arguably the finest crab dish of his life. It was a journey of sensory overload, proving that Singapore’s true heart beats in its bustling food stalls and unassuming eateries. Here’s a breakdown of the spots that defined his unforgettable first taste of Singapore.
When Anthony Bourdain visited Singapore on his show A Cook’s Tour, he and his crew picked many restaurants. Here are all the addresses and the dishes showcased in a convenient list.
This is A Cook’s Tour, season 2, episode 10. It first aired on May 16, 2003.
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DISH – Tea and Pastry
WHAT IS IT?
Anthony Bourdain opens the episode inside Goodwood Park Hotel where he ate pastries and had a cup of tea.
WHERE IS IT?
Goodwood Park Hotel
22 Scotts Rd, Singapore 228221
Singapore
DISH – “Herbal Food”
WHAT IS IT?
The doctor recommended a soup with ginseng and fresh water fish, fresh lily bulb and braised codfish in a fermented rice wine sauce and a “Superman wine” which is deer penis wine.
Next is one of the house specialties: cooked egg white and fried scallop with shredded potato.
Lastly, braised deer tendon with Chinese yam.
“Honestly, I do feel my yang getting brighter, my complexion clearing up. I feel, well, like Superman.” -Anthony Bourdain
WHERE IS IT?
Imperial Restaurant
382 Havelock Rd, Singapore 169629
Singapore
READ MORE: ANTHONY BOURDAIN SINGAPORE : ALL OF THE RESTAURANTS PICKED ON NO RESERVATIONS
DISH – “Home Cooked Dishes”
WHAT IS IT?
After visiting the Malaysian market called Geylang Serai Market, he heads to Hjh Maimunah where he experiences Malay home cooking.
He had barbecued fish with onion and chili sauce, Malaysian beef stew cooked with spiced and coconut milk, fried salt fish, beef liver with fried chiles, pickles, oxtail soup and stewed, unripened jackfruit.
“Okay, so Sapia ran me like Prince Butterbean in the third race of Belmont, but my God, did she make the call on a really fine Malaysian meal. Good meal, worth waiting for.”
WHERE IS IT?
Hjh Maimunah Restaurant & Catering Pte Ltd
20 Joo Chiat Rd, Singapore 427357
Singapore
DISH – Prata and Indian Stretched Tea – Anthony Bourdain Singapore
WHAT IS IT? – Anthony Bourdain Singapore
Prata is an Indian pastry stuffed with egg, minced lamb and onion. Perfectly paired with leftover curry as said by Anthony’s friend. Then they also have a glass of traditional stretched tea.
“It tastes great, but even better than that, there are no animal genitals involved.”
WHERE IS IT? – Anthony Bourdain Singapore
Tekka Centre
Bukit Timah Rd, Singapore
Singapore
DISH – “Ultimate Singapore Food Experience” – Anthony Bourdain Singapore
WHAT IS IT?
At Sin Huat Eating House, Anthony ate different kinds of seafood like fresh steamed scallops smothered in garlic and black bean sauce.
Next up is fresh steamed gong gong with honey chili dipping sauce and steamed frogs.
Next on the list is a spotted grouper steamed with ginger and green onions and served with a mysterious soy sauce.
Lastly, the restaurant’s signature dish called “Crab Bihoun” made of garlic broth, rice vermicelli, fresh chili peppers, and Sri Lankan crab.
“This is the single best dish I’ve ever had. If there’s nothing better than this, I’d be pretty happy with that.”
WHERE IS IT? – A Cook’s Tour Singapore
Sin Huat Eating House (新蕟餐廰)
659-661 Lor 35 Geylang, Singapore 389589
Singapore
READ MORE: SINGAPORE: ALL OF THE RESTAURANTS PICKED BY ANTHONY BOURDAIN ON PARTS UNKNOWN
This 2003 episode remains a cornerstone of Bourdain’s culinary worldview, perfectly encapsulating his lifelong romance with Southeast Asian street food. His transformative experience at Sin Huat Eating House—where he famously declared the Crab Bihoun the best dish he’d ever had—solidified Singapore’s reputation as a mandatory pilgrimage site for serious eaters. It was here that he demonstrated his profound respect for the uncompromising hawkers and cooks who prioritize flavor over pretense. The episode stands as a testament to the idea that the most profound culinary discoveries often happen in the most unassuming places, far from Michelin stars and white tablecloths. When you visit Singapore, skip the tourist traps, embrace the humidity, and let the hawker centers guide your palate.
