10 NEW Bib Gourmand Restaurants in Singapore for 2026

Despite its name, this stall isn't actually in Boon Keng; it moved to Bedok North decades ago and simply kept the name it built its reputation on. Run by Mdm Tan, a former fishmonger, and now her son, it's known for its comforting fish head noodle soup, available with Spanish mackerel, red grouper or regular grouper. Diners rave about the freshness of the fish and the rich, flavour-packed broth, with the poached and fried fish slice versions both worth ordering.

Now at Newton Food Centre, Hup Kee has specialised in exactly one dish since its street-stall days in the 1960s: fried oyster omelette. The edges are lacy, crisp and beautifully browned, while the oysters inside stay plump and juicy. The tangy chilli dip is non-negotiable.

At Redhill Food Centre, the owner has spent over 50 years cooking her mother's recipes for local classics. Her mee siam stands out in particular; bee hoon tossed in a spicy, sweet and tangy gravy, finished with hard-boiled egg, pork crackling and other traditional garnishes.

Run by a husband-and-wife team who started out as wellness coaches, King of Laksa offers a gentler spin on the classic bowl, with a choice of prawns or blood cockles, plus low-carb noodle options for the health-conscious. The coconut-rich broth is smooth and creamy without any oily residue, and the homemade shrimp paste chilli brings the depth of flavour laksa lovers expect.

At Tampines Round Market & Food Centre, Rajarani Thosai turns out thosai and appam entirely from scratch, with a filling menu that runs to almost 20 options; including a crispy cereal version and a cheese, egg and butter combination. The accompanying sambal and chutney dips round out every bite.

A Kaki Bukit 511 Market & Food Centre fixture for over 60 years, Seng Kee's black chicken herbal soup is double-boiled for at least two hours to draw out pronounced herbal flavours, with each bowl generous enough to share between two. The kidney mee sua and pork offal noodles are also worth ordering.

Now helmed by the third and fourth generations of its founding family, this century-old stall serves bouncy noodles, pork dumplings and pork meatballs in a rich broth built on pork bones, garlic and a generous helping of minced pork. It opens evenings only, so plan a supper run rather than a lunch one.

A rare sit-down restaurant on this year's list, Xiangyee brings genuine Hunan flavour to Singapore's Killiney Road, sourcing ingredients and condiments from its home province for authenticity. Pickled chillies, dried bamboo shoots and smoked cured meats give the dishes their distinctive aroma. Don't miss the steamed marble goby with pickled chilli, or the smoky assortment of preserved pork, sausage and fish steamed with fermented black beans and dried chillies.

At Chinatown Complex Food Centre, Xiu Ji has been serving Hakka-style tofu stuffed with minced fish in a clear anchovy broth since 1987, with roots tracing back to a roadside stall from the 1960s. Add kway teow or rice vermicelli for a heartier bowl, and don't skip the stuffed bitter gourd, aubergine and fish cake.

Also at Tampines Round Market & Food Centre, Yi Pin Wei's signature braised duck comes alongside pork trotter and chitterlings, with the kway chap set giving diners a taste of multiple cuts in one sitting, all paired with a mild herbal broth. Rice dishes and kway teow round out the menu.

Marking a full decade of the MICHELIN Guide Singapore, these stalls and restaurants have held onto their Bib Gourmand distinction every year since 2016:

• A Noodle Story
• Alliance Seafood
• Bismillah Biryani (Little India)
• Chey Sua Carrot Cake
• Hong Heng Fried Sotong Prawn Mee
• Hoo Kee Bak Chang
• J2 Famous Crispy Curry Puff
• Kok Sen
• Lagnaa
• Na Na Curry
• Sin Huat Seafood House
• Song Fa Bak Kut Teh (New Bridge Road)
• Tian Tian Hainanese Chicken Rice
• Tiong Bahru Hainanese Boneless Chicken Rice
• True Blue Cuisine
• Whole Earth
• Yhingthai Palace