8 best Singapore breakfasts, according to local chefs

Nicolas Tam, head chef of Willow

“My favourite local breakfast to start the day with is chwee kueh, particularly from Ghim Moh Chwee Kueh (李老三). It is a stall with 60 years of history, still preparing the chwee kueh batter from scratch. Their cai por (preserved radish) is the savoury style, portioned to perfection, alongside an unassumingly potent chilli on the side. Albeit simple, the fresh and warm morsels always hit the spot. The son-in-law, Kenny, who now works there, was a colleague of mine at The Cliff in Sofitel Singapore Sentosa almost 15 years ago. He left the restaurant and fine dining world to assist his wife’s family with the stall and continue the legacy. I usually visit him to enjoy the chwee kueh as well as catch up on life.”

Bjorn Shen, chef-owner of Artichoke and Small’s

“I go to My Cosy Corner in Coronation Shopping Plaza, and the one at Haji Shaid Vali Ahmad stall in Tekka Centre Food Market. I like it because it’s a light enough dish, not overly loaded with ingredients, and refreshing from its sourness to be a good breakfast option. It’s not like other heavier dishes that’ll leave you feeling too sluggish afterwards. It’s a nice, zesty little “good morning” dish, and probably my favourite local dish of all time. I used to dislike it in my younger days because I thought it was too simple and didn’t offer enough nutritional value without protein from meat or seafood: it felt like a bit of a waste of time. But now, I’m an absolute die-hard mee siam addict, and I don’t know what changed.”

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Petrina Loh, chef-owner of Morsels

“Most know that I love noodles, but I do love a good congee for breakfast too, and I go to Ah Chiang’s Porridge along Tiong Poh Road. It’s comfort food, and I usually fly solo to enjoy this ritual. The congee is still charcoal-cooked, which is very nostalgic for me. I have been enjoying it with my parents every Sunday since I was about two years old, before heading to Tiong Bahru market with my dad. I was also brought up by my nanny, who lived on Lim Liak Street, until I was about four years old, so this neighbourhood holds a lot of memories and, of course, food-related memories. My order usually includes the minced pork congee, egg and raw salmon fish; I’d dress the raw salmon myself with additional sesame oil, soya sauce, chilli padi, ginger, white pepper, spring onion, and century egg.”

Dylan Ong, chef-owner of The Masses and Choon Hoy Parlour

“My go-to breakfast consists of four different things: yam cake, bee hoon, peanut porridge, and chee cheong fun. I’ve been eating these exact dishes since I was a kid, as my mum used to buy them for me, and having them now reminds me of her and my childhood. I go to Fatt Kee in Albert Centre Market and Food Centre, which serves really simple, home-style comfort food, and has all the dishes I love in one place. The yam cake is dense and flavourful; the bee hoon is never greasy, and always has the right bounce; the peanut porridge has a slow-cooked consistency with soft, creamy peanuts. Breakfast, for me, is all about comfort food that makes it feel extra satisfying.”

LG Han, chef-owner of Labyrinth

“Without doubt, Bak Chor Mee from either Tai Hwa Pork Noodle or Tai Wah Pork Noodle. My usual order is the largest $10 bowl with all the available add-on sides. Both stalls serve up my favourite crispy deep-fried sole, which lends a nice slightly bitter-savoury taste to the dish, complementing the vinegary noodles. I love the variety of ingredients that come with every bowl, from wanton and pork liver to exceptionally juicy minced pork. Nostalgia plays a huge part as I have been eating Tai Hwa Pork Noodle since I was a kid, when they were situated at Marina Square Food Court in the 1990s. My dad used to work around Marina Square, and hence a visit to Tai Hwa became a monthly affair, and their bak chor mee became my definitive taste of what minced pork noodles should be.”

Edward Chong, executive chef of Peach Blossoms

“I frequent Dunman Road Char Siew Wanton Mee for their dry wanton noodles with extra chilli, an extra side of dumplings, and a cup of kopi. The noodles are springy, the char siew is nicely roasted, and the chilli is really spicy, which gives the dish a good kick. The dumplings are simple but flavourful, and everything just comes together nicely. It’s a no-frills, satisfying breakfast. I usually have it with my wife when I’m not working. As a chef, I don’t often get mornings off, so when I do, this is one of our go-to spots. It’s something we enjoy together whenever the time allows.”

Javier Low, chef-owner of Iru Den

“It has to be kaya toast, soft-boiled eggs and kopi. It is simple, done well, and very nostalgic. Growing up and even today, I always start my mornings with this breakfast combination, and I always dip my kaya toasts into the soft-boiled eggs with dark soy sauce. I frequent Killiney Kopitiam along Killiney Road, and my order typically consists of kaya french toast, kaya butter toast, soft-boiled eggs and a cup of hot kopi o.”

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