Singapore’s casual dining landscape is being reshaped by a wave of revamped food basements and contemporary food halls that pair speed with culinary ambition.
Recent mall and operator announcements, covered by local media such as The Straits Times and Time Out Singapore, highlight new or refreshed concepts at VivoCity, Tangs at Tang Plaza, and Resorts World Sentosa, where expansive venues concentrate diverse vendors for seamless, one-stop dining.
These halls increasingly showcase a mix of heritage and innovation, a blend underscored by Singapore’s hawker culture being inscribed on UNESCO’s Representative List of the Intangible Cultural Heritage of Humanity in 2020 (UNESCO) and by the MICHELIN Guide’s continued recognition of hawker and casual concepts alongside fine dining (Michelin Guide Singapore).
Line-ups often feature brands with MICHELIN distinctions or Bib Gourmand recognition and introduce international fast-casual imports, reflecting a broader consumer shift toward quality-at-speed, transparent pricing, and experiential design (Michelin Guide Singapore; The Straits Times).
Together, these developments signal a structural change in how Singaporeans approach everyday eating: casual venues are becoming destination-worthy without sacrificing convenience, anchoring malls as culinary hubs as much as retail ones.
The Trend: Why Now?
The surge in food hall renovations reflects evolving consumer behavior in Singapore. Modern diners increasingly seek convenience without sacrificing quality, value, and variety. These revamped spaces strategically combine grab-and-go concepts with sit-down dining experiences, making them ideal for different occasions—whether a rushed lunch break or a leisurely family meal. The emphasis on fast-casual dining, particularly in high-traffic locations like VivoCity near HarbourFront MRT, demonstrates how retail spaces are adapting to the rhythms of urban life.
The renovation at Tangs Plaza is particularly noteworthy as the department store’s first major transformation since 2014, signaling a broader recognition that the traditional food court model requires modernization to remain relevant.
VivoCity Basement 2: The Gold Standard
Overview
VivoCity’s Basement 2, officially launched on September 2, 2025, represents the most ambitious food hall project locally in recent memory. Adding 14,000 square feet of space carved out from an adjacent carpark, this venue now houses 22 food and beverage brands, with almost half focused on grab-and-go or fast-casual concepts. Its direct connection to HarbourFront MRT station at the same level is a game-changer for commuters seeking quick, quality meals.
Design and Atmosphere
The space balances functional efficiency with contemporary aesthetics. The bright, modern design accommodates the high volume of foot traffic while maintaining an inviting atmosphere. The direct MRT connection means diners can seamlessly transition from public transport to dining in under a minute—a crucial feature for Singapore’s time-pressed professionals.
Food Offerings
Kopitiam Food Hall (B2-40)
This is the centerpiece of Basement 2, a vibrant 616-seat foodcourt with over 30 food stalls, showcasing Singapore’s hawker heritage alongside modern innovation. Twelve stalls are Muslim-friendly, ensuring inclusive dining options. The food court’s intelligent design includes an interactive AI avatar called Kimberly that provides personalized food recommendations in multiple languages and displays real-time seat availability—a thoughtful touch that reduces decision paralysis and improves the dining experience.
Highlights include Michelin-listed Ann Chin Popiah, modern Western fare from Flint Specialty Grill & Bar, and Hua Zai Ampang Yong Tau Foo. HomeWok’s AI-powered robots whip up Asian-inspired rice bowls with precision and novelty, appealing to tech-savvy diners and those intrigued by automation in food service. The variety ensures that whether you crave traditional hawker fare or something more contemporary, you’ll find quality options.
Kikanbo (B2-36)
Tokyo ramen chain Kikanbo marks its Singapore debut with an impressive commitment to authenticity. The menu remains true to what’s served in Japan, and the bold, complex flavors justify the slightly premium pricing. The signature Karashibi Miso Ramen ($15.90) features a thick, umami-packed broth infused with kara-shibi—a two-spice combination of chilli and sansho peppers that delivers both heat and numbing spice. The thick, chewy noodles are topped with flame-seared braised pork belly, creating a satisfying textural contrast.
The customization options—from zero to “oni” (demon) level for both chilli and sansho pepper—allow diners to tailor heat levels to preference. For coriander enthusiasts, the Pakuchi Karashibi Miso Ramen ($17.90) blankets the bowl with fresh coriander, adding aromatic brightness to the rich broth. Kikanbo proves that Singapore’s food market supports premium fast-casual ramen, and this outlet is likely to draw dedicated queues.
BreadTalk (B2-50)
The refreshed BreadTalk store introduces a “borderless” concept where customers witness bakers at work without glass separation—a transparency that builds confidence in quality and freshness. The most compelling element is the pizza oven counter, featuring creations like Mortadella Napoli ($4.40) and Ratatouille Napoli ($5.20) layered with slow-roasted capsicum.
What sets this outlet apart are the over 50 new pastry creations exclusive to this location. The Cornfession ($5.80) combines a housemade sweet corn custard filling with an extra torched corn layer—creative without being gimmicky. The Babyface ($7.20) is perhaps the most Instagram-worthy item: jiggly Japanese-style pudding on a Swiss roll, drizzled with burnt caramel and sea salt flakes. It’s a textbook example of how casual dining spots can deliver premium experiences at accessible prices. The refrigerated section of box cakes adds practical appeal for nearby Sentosa excursions.
Verdict
VivoCity Basement 2 succeeds brilliantly at its mission: providing quality, convenient dining for time-pressed urbanites. The mix of established local favorites, international concepts, and AI-enhanced service creates a forward-thinking food destination that feels both familiar and innovative.
Tangs Plaza Basement: Heritage Meets Modern
Overview
The basement of Tangs at Tang Plaza represents the department store’s first major overhaul in over a decade. The transformation is dramatic: the F&B tenancy mix has more than doubled to comprise 80% of the space’s 50+ brands, with the remainder dedicated to wellness concepts. This strategic pivot recognizes that contemporary department stores must compete with standalone dining destinations.
Target Audience and Design Philosophy
The space deliberately caters to its core demographic of women aged 30 to 50, blending heritage hawker fare with modern fast-casual concepts and takeaway kiosks. The design philosophy emphasizes both convenience and discovery—multiple food zones encourage exploration while individual stalls remain easily accessible for quick grabs.
Food Offerings
Hawkers’ Street
The 264-seat Hawkers’ Street replaces the previous food court operated by Fei Siong Group and represents the most impressive gathering of Michelin-recognized hawker stalls outside their original markets. Five stalls hold Michelin Bib Gourmand recognition: Tai Seng Fish Soup (from Taman Jurong), Tai Wah Pork Noodle, halal-certified Springleaf Prata Place, Fei Fei Roasted Noodle, and Hup Hong Chicken Rice. Additionally, Loong Kee Yong Tau Fu holds Michelin Plate recognition.
This concentration of Michelin-recognized vendors is extraordinary and elevates the entire space. Other notable stalls include Hill Street Hainanese Curry Rice, Old Teochew Mee Siam, and Satay Bee Hoon. The curation ensures that diners get authentic, award-winning hawker cuisine in an air-conditioned setting—particularly valuable during Singapore’s humid summers.
Andy’s Pie
Home’s Favourite’s pie venture, Andy’s Pie, represents the growing trend of established bakeries creating spin-off concepts. Named after Andy Eng, who brings over 20 years of pie-making expertise, the brand focuses on classic comfort food elevated through quality ingredients and technique. The Chicken Pie and Shepherd’s Pie (from $6.80 for small portions) feature golden, buttery crusts and hearty fillings packed with chicken chunks and vegetables.
The standout is the Pot Pie ($9.90, dine-in only)—a creamy amalgamation of chicken, carrots, potatoes, mushrooms, and edamame topped with flaky pastry. It’s unpretentious, satisfying comfort food that justifies the price point. The dine-in space seats about 20, creating an intimate setting, while the retail section selling Home’s Favourite products acknowledges cross-brand synergies. Upcoming offerings including apple crumble for Christmas and curry and tuna pies suggest responsive menu planning based on customer feedback and seasonal trends.
Kareami
Kareami represents an interesting case study in F&B entrepreneurship and relocation. Originally known as Kare at Fusionopolis, this rebranded concept is helmed by A.J. Fong and his wife Jamie Ng, who left her IT sales job to support her husband’s food venture. This personal touch often translates to genuine hospitality and menu refinement.
While the focus remains on Japanese curry rice ($10.90 and up), the menu smartly expands to include curry udon ($12.90) and teriyaki don ($9.90) topped with options like pork tonkatsu, salmon, or tsukune chicken balls. What distinguishes Kareami from competitors is the incorporation of local spices into the vegetable-based Japanese curry, creating a “more home-grown taste” without compromising authenticity. The house-made teriyaki sauce adds another layer of thoughtfulness. Fong notes increased business from tourists and local shoppers in the city center, suggesting that the Orchard location attracts diners willing to invest more time and money in quality meals compared to commuter-oriented venues.
Verdict
Tangs Plaza’s basement successfully combines heritage and modernity. The concentration of Michelin-recognized hawker vendors is a major draw, while newer concepts like Andy’s Pie and Kareami demonstrate how established brands and entrepreneurs can thrive in this environment. The space feels more leisurely than VivoCity—less about efficiency and more about discovery and lingering.
Feast at Weave: Lifestyle and Leisure Dining
Overview
Feast at Weave, which opened on September 30 at Resorts World Sentosa’s lifestyle enclave, offers a different paradigm from the urban-commuter-focused venues. Spanning three zones across the second floor of Weave, this 420-seat, 10-stall food hall caters to leisure and family dining. The payment kiosk ordering system followed by stall-based collection reduces friction while maintaining a sense of culinary exploration.
Design and Experience
The split-zone concept is clever: each area serves a different purpose and demographic, from the 300-seat main hall with regional selections to the 40-seat Kopi & Co breakfast section to the 80-seat Muslim-friendly final section. This zoning creates micro-experiences within a larger venue. The morning-to-evening operating hours (with variations by zone) maximize space utilization and cater to different dayparts.
Food Offerings
Thai’d Up and Regional Stalls
The 300-seat main hall features regional selections including Thai’d Up’s Tom Yum Mama Seafood Noodles ($13) and Pad Thai ($11), representing quality Thai street food executed with care. Banhpho Social Hut’s Vietnamese offerings—pho ($12 and up) and banh mi ($9)—round out the Southeast Asian focus. Crowd favorites from RWS’s previous Malaysian Food Street return, including Penang Char Kway Teow ($10) and KL Pork Noodle Soup ($9.50 and up), bridging nostalgia with continuity.
Ember & Grill
The rotational concept at Ember & Grill is particularly innovative. Rather than static offerings, the stall introduces new Asian grill concepts every six months. Current satay ($12 for eight pieces of chicken) and chicken wings ($6 for three) represent solid execution of familiar favorites, but the promise of rotating concepts keeps diners coming back for novelty and discovery.
Kopi & Co and Le Mak’s Chick
The 40-seat Kopi & Co breakfast section serves essential morning fare: kaya butter toast ($4), mee siam ($8), mee rebus ($8), and beverages. This targeted daypart offering demonstrates how modern food halls optimize for different times and occasions. The final section’s Le Mak’s Chick, serving signature nasi lemak ($13 and up), and Lontong Kita, offering traditional lontong ($8) and gado gado ($8), cater to Muslim diners, with stalls currently pending full halal certification.
Context and Positioning
Feast at Weave sits on the same floor as other F&B concepts including Chatterbox Cafe (home-grown chicken rice specialist), Din Tai Fung (Taiwanese restaurant chain), and Mensho X (ramen restaurant), creating a comprehensive dining destination within Resorts World Sentosa. This makes the venue appealing for families and tourists seeking variety without leaving the integrated resort complex.
Verdict
Feast at Weave succeeds as a leisure dining destination where exploration takes precedence over efficiency. The regional focus, rotational concepts, and thoughtful zoning create an experience that encourages lingering and discovery—ideal for weekend family outings and tourist experiences.
Food Junction at Junction 8: Nostalgia with Modern Flair
Overview
The revamped Food Junction at Junction 8 in Bishan, which relaunched on September 22, demonstrates how nostalgia can drive contemporary food hall design. Decked out in vinyl-inspired furnishings and old-school diner-style seating, complete with staff in classic American diner uniforms, the space channels 1950s aesthetics while serving decidedly contemporary and international cuisine. The 630-seat capacity with 26 stalls maintains accessibility despite the ambitious design.
Japanese and Korean Food Street
The most attention-grabbing element is the dedicated Japanese and Korean food street, anchored by Myung Ga II Minipress’s debut foodcourt concept. The brand’s main restaurants operate in Tanjong Pagar and Bukit Timah Plaza, suggesting a strategic expansion into the foodcourt market. Mul-Naengmyeon ($13.90) delivers authentic Korean cold noodles, while Donkatsu ($16.90) and Seafood Pancake ($16.90) represent reliable Korean classics. The inclusion of Double Up C for Korean Fried Chicken and Washoku Goen for Japanese curry rice and ramen creates a comprehensive Korean-Japanese corridor within the venue.
Shabu Bar and Other Highlights
The counter-style Shabu Bar introduces individual hotpot at accessible price points, starting at $12.90 for a boneless chicken set with rice and vegetable selection. Four soup bases—Signature Chicken Broth, Tomato Boost, Tom Yum Reload, and Mala Hype—ensure variety without complexity. The 24-seat counter capacity prevents excessive wait times. Other standouts include Lobster King’s pao fan ($6), Cha Han’s garlic fried rice ($6.80), and Blanco Court’s beef noodles ($6.90), collectively offering comfort food at exceptional value.
Verdict
Food Junction succeeds at creating a distinctive identity through design while maintaining practical, value-oriented dining options. The Japanese and Korean focus reflects Singapore’s growing affinity for these cuisines, while the retro aesthetic appeals to nostalgic diners and younger generations discovering mid-century design.
Broader Expansion and Future Growth
Hawkers’ Street’s expansion to Square 2 in Novena and upcoming launch at The Clementi Mall by end of October suggests a successful format that’s being systematically replicated. The Food Place by Food Republic, which reopened at Raffles City Shopping Centre in July featuring Smash by BurgerLabo’s smashed burgers, and West Mall’s Basement 1 in Bukit Batok, which reopened in June after extensive renovation, indicate city-wide momentum. This distributed growth means convenient access to quality casual dining across different neighborhoods.
Market Implications and Consumer Insights
These venues collectively signal several important trends. First, traditional foodcourt models are being displaced by curated, design-forward spaces that blur the lines between casual dining and experiential destinations. Second, there’s strong market demand for elevated hawker fare and local heritage concepts presented in contemporary settings. Third, technology integration—whether AI avatars at VivoCity or payment kiosks at Feast at Weave—is becoming standard rather than novelty.
The emphasis on Muslim-friendly options across multiple venues reflects growing inclusivity and recognition of diverse consumer needs. The presence of Michelin-recognized vendors in foodcourts raises the benchmark for quality and authenticity. Finally, the prominence of international concepts—particularly Japanese, Korean, Thai, and Vietnamese—indicates Singapore’s increasingly cosmopolitan palate and the success of these cuisines in mainstream casual dining.
Recommendations for Different Occasions
For Rushed Lunches: VivoCity Basement 2 excels with its grab-and-go focus, MRT connectivity, and quick-service options like HomeWok’s AI-powered bowls and BreadTalk pastries.
For Leisurely Exploration: Tangs Plaza’s basement, particularly Hawkers’ Street with its Michelin-recognized vendors and specialty concepts like Kareami, rewards those with time and curiosity.
For Family Outings: Feast at Weave at Resorts World Sentosa provides variety, kid-friendly options, and the appeal of integrated resort dining without the need to venture outside the complex.
For Culinary Enthusiasts: Food Junction’s Japanese and Korean food street and curated stall selection appeal to diners seeking specific cuisines and willing to travel for quality.
Final Thoughts
Singapore’s food hall renaissance represents a sophisticated understanding of contemporary urban dining. These aren’t merely updated foodcourts; they’re designed ecosystems that recognize diverse consumer needs—from efficiency-seeking professionals to leisurely explorers to families seeking weekend entertainment. The curation of vendors, thoughtful design, technology integration, and celebration of hawker heritage create spaces that feel both modern and authentically Singaporean.
Whether driven by genuine appetite or Instagram-worthy moments, these venues have successfully positioned themselves as destinations rather than afterthoughts. They demonstrate that investing in food hall experiences pays dividends, drawing crowds and justifying premium rents. For diners, the result is unprecedented choice, quality, and convenience—a golden age for Singapore’s casual dining scene.
Rating: 4.5/5 stars — These venues collectively represent the future of casual dining in Singapore, balancing quality, convenience, variety, and experience in ways that cater to a diverse, demanding consumer base.
- Limited Information: Most establishments appear to be dine-in focused
- Takeaway Available: Several hawker stalls and coffee shops
- No Delivery Mentioned: For most locations
Tourist Accessibility:
- Highest Value: Maxwell Food Centre, Tong Ah Eating House, Original Katong Laksa, Atlas Bar
- Moderate Accessibility: Most hawker centres and established restaurants
- Advance Planning Required: The Ampang Kitchen, Burnt Ends reservations
Cultural Significance:
- Historical: Tong Ah (1939), Singapore Zam Zam (1908), Song Fa (1969)
- Heritage Preservation : Kim Choo Kueh Chang, Tan’s Tu Tu Coconut Cake
- Modern Innovation: Burnt Ends, Cloudstreet, % Arabica
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