The Complete Singapore Meal Planning Guide 2025 - Maxthon

Smart Strategies, Real Prices, and Delicious Recipes for Budget-Conscious Families

Imagine opening your fridge and seeing meals planned for the whole week — fresh, colorful, and ready to go. In Singapore, where families spend around $389 a month on groceries, every dollar counts. But what if you could trim that bill by up to 40%, without giving up taste or health?

This guide is your secret weapon. Inside, you’ll find simple steps to save big at the store and still serve meals your family loves. Think juicy mangoes, crisp greens, and tender chicken — all on a smaller budget.

Meal planning isn’t just about saving money. It’s about more freedom and less stress. With a plan, you waste less, cook smarter, and eat better. You’ll even have time for moments that matter, like sharing stories over dinner.

Ready to see your savings grow and your table come alive with flavor? Let this guide show you how easy — and delicious — meal planning can be. The journey to smart shopping and joyful eating starts here.

Part I: The Singapore Grocery Landscape Analysis

Major Players & Market Positioning

1. NTUC FairPrice

Market share: Largest supermarket chain (100+ outlets)
Positioning: “Singapore’s very own” – community-focused co-operative
Strengths: Extensive network, loyalty programs (LinkPoints), CDC voucher acceptance
Price tier: Mid-range with regular promotions

2. Sheng Siong

Market share: Second largest local chain
Positioning: Value-focused, neighborhood supermarket
Strengths: Competitive pricing, local produce emphasis
Price tier: Budget-friendly with frequent deals

3. Cold Storage & Giant (Dairy Farm Group)

Market share: Premium segment leader
Positioning: Higher-end groceries, imported products
Strengths: Quality, variety, convenience
Price tier: Premium with selective promotions

4. Wet Markets

Market share: Traditional fresh produce stronghold
Positioning: Freshest ingredients at lowest prices
Strengths: Direct vendor relationships, bargaining potential
Price tier: Most affordable for fresh produce

Current Pricing Trends (July 2025)

Based on recent market analysis and the introduction of unit pricing transparency across major supermarkets (NTUC FairPrice, Cold Storage, Giant, Sheng Siong), here’s what Singapore shoppers face with grocery spending averaging S$455.90 per household per month:

Detailed Pricing Breakdown:

Fresh Produce

Vegetables (per kg):
- Kangkong: $2.50-3.50 (supermarket) vs $1.80-2.50 (wet market)
- Xiao Bai Cai: $3.00-4.00 (supermarket) vs $2.20-3.00 (wet market)
- Tomatoes: $4.50-6.00 (supermarket) vs $3.50-4.50 (wet market)
- Onions: $2.80-3.50 (supermarket) vs $2.20-2.80 (wet market)
- Carrots: $3.20-4.20 (supermarket) vs $2.50-3.20 (wet market)

Protein Sources

Chicken:

Whole chicken: $6.50-8.50/kg (supermarket) vs $4.50-6.00/kg (wet market)
Chicken thighs: $8.50-11.00/kg (supermarket) vs $6.50-8.50/kg (wet market)
Chicken breast: $12.00-16.00/kg (supermarket) vs $9.50-13.00/kg (wet market)
Eggs: $3.20-4.20/dozen (consistent across channels)
Fish:

Red snapper: $18.00-25.00/kg (supermarket) vs $15.00-20.00/kg (wet market)
Pomfret: $22.00-30.00/kg (supermarket) vs $18.00-25.00/kg (wet market)
Mackerel: $8.50-12.00/kg (supermarket) vs $6.50-9.50/kg (wet market)
Tofu/Plant Proteins:
- Firm tofu: $1.80-2.50/block
- Tempeh: $2.50-3.50/pack
- Canned lentils: $1.50-2.20/can

Pantry Staples

Rice: $18.00-28.00/10kg bag (Thai jasmine)
Noodles: $0.80-1.50/pack instant, $2.50-4.50/pack fresh
Cooking Oil: $8.50-12.00/2L bottle
Soy Sauce: $2.50-4.50/bottle
Coconut Milk: $1.80-2.50/400ml can

Part II: Strategic Shopping Guide

The Hybrid Shopping Method

Weekly Schedule:

Saturday Morning (7-9 AM): Wet market run for fresh produce, meat, seafood
Sunday Evening: Supermarket visit for pantry staples, frozen goods, dairy
Mid-week top-up: Convenience store or online delivery for essentials

Recommended Wet Markets by Region

Central:

Tiong Bahru Market: Premium produce, Western ingredients available
Maxwell Food Centre: Tourist area but quality selection

North:

Chong Pang Market: Excellent variety, competitive prices
Marsiling Mall Wet Market: Budget-friendly, less crowded

East:

Geylang Serai Market: Halal options, Southeast Asian specialties
Bedok Interchange Hawker Centre: Large selection, good for bulk buying

West:

Jurong West 505 Market: Value-focused, family-friendly
Clementi 448 Market: University area, student-budget conscious

Smart Shopping Tactics

Wet Market Strategy:

Arrive early (7-8 AM) for best selection
Build relationships with 2-3 regular vendors
Bring cash (most vendors now accept PayNow)
Compare prices across stalls before buying
Bundle purchases for better deals

Supermarket Optimization:

Shop during off-peak hours (weekday mornings)
Use store apps for digital coupons
Check unit pricing (newly mandated transparency)
Target end-of-day markdowns (yellow stickers)
Maximize loyalty programs (LinkPoints, membership perks)

Part III: Budget-Friendly Recipe Collection

Foundation Recipes (Serves 4, Under $10 total)

1. Singapore-Style Fried Rice ($7.80)

Ingredients:

3 cups day-old rice (leftover) – $1.20
4 eggs – $1.40
200g char siu or leftover protein – $3.50
100g frozen mixed vegetables – $1.50
3 cloves garlic – $0.20
2 tbsp soy sauce – $0.15
1 tbsp sesame oil – $0.25
Spring onions for garnish – $0.60

Method:

Heat wok over high heat with oil
Scramble eggs, remove and set aside
Sauté garlic until fragrant
Add rice, breaking up clumps
Stir in vegetables, protein, and eggs
Season with soy sauce and sesame oil
Garnish with spring onions

Cost Breakdown: $7.80 for 4 servings = $1.95 per person

2. Hearty Tofu and Vegetable Curry ($6.90)

Ingredients:

2 blocks firm tofu – $3.60
1 large eggplant – $2.00
200ml coconut milk – $0.90
2 tbsp curry powder – $0.40
1 onion – $0.35
3 cloves garlic – $0.20
1 inch ginger – $0.15
Salt and sugar to taste – $0.10
Oil for cooking – $0.20

Method:

Cut tofu into cubes, shallow fry until golden
Sauté onion, garlic, ginger paste
Add curry powder, cook until fragrant
Add eggplant, cook until tender
Pour in coconut milk, add tofu
Simmer 10 minutes, season to taste
Serve with rice

Cost Breakdown: $6.90 for 4 servings = $1.73 per person

3. Comforting Chicken and Ginger Soup ($9.20)

Ingredients:

1 whole chicken (portioned) – $6.50
100g old ginger – $1.20
6 dried shiitake mushrooms – $1.50
2 tbsp Chinese wine – $0.30
Salt and pepper – $0.10
Spring onions – $0.60

Method:

Blanch chicken pieces to remove impurities
Smash ginger, soak mushrooms
Combine all ingredients in slow cooker
Cook on low for 3-4 hours
Season and garnish before serving
Save broth for next meal’s base

Cost Breakdown: $9.20 for 4 servings = $2.30 per person

4. Economical Fish Head Curry ($8.50)

Ingredients:

1 red snapper head (800g) – $4.50
400ml coconut milk – $1.80
3 tbsp curry powder – $0.60
2 tomatoes – $1.20
1 onion – $0.35
4 cloves garlic – $0.25
2 inches ginger – $0.30
2 stalks curry leaves – $0.50

Method:

Clean and halve fish head
Make spice paste with garlic, ginger, curry powder
Sauté paste until fragrant
Add fish head, brown lightly
Add coconut milk, tomatoes, curry leaves
Simmer 15-20 minutes until fish is cooked
Serve with rice or bread

Cost Breakdown: $8.50 for 4 servings = $2.13 per person

5. Vegetable Bee Hoon ($5.40)

Ingredients:

400g rice vermicelli – $1.20
200g cabbage – $0.80
100g bean sprouts – $0.60
2 eggs – $0.70
3 cloves garlic – $0.20
2 tbsp soy sauce – $0.15
1 tbsp dark soy sauce – $0.15
Spring onions – $0.60

Method:

Soak bee hoon until soft
Scramble eggs, set aside
Stir-fry garlic until fragrant
Add cabbage and bean sprouts
Add drained bee hoon and sauces
Toss everything together, add eggs
Garnish with spring onions

Cost Breakdown: $5.40 for 4 servings = $1.35 per person

6. Braised Pork Belly with Hard-Boiled Eggs ($9.80)

Ingredients:

500g pork belly – $6.50
6 hard-boiled eggs – $2.10
3 tbsp dark soy sauce – $0.45
2 tbsp sugar – $0.20
2 star anise – $0.30
1 cinnamon stick – $0.25

Method:

Cut pork belly into chunks
Brown pork belly pieces
Add soy sauce, sugar, spices
Add water to cover, bring to boil
Add eggs, simmer 45 minutes
Reduce sauce until thick
Serve with rice

Cost Breakdown: $9.80 for 4 servings = $2.45 per person

7. Simple Aglio Olio with Local Twist ($4.20)

Ingredients:

400g spaghetti – $2.00
6 cloves garlic – $0.40
2 bird’s eye chillies – $0.30
100ml olive oil – $1.20
Parmesan cheese (optional) – $0.30

Method:

Cook pasta al dente
Heat olive oil, fry garlic until golden
Add sliced chillies
Toss hot pasta with garlic oil
Add pasta water if needed
Sprinkle with cheese if using

Cost Breakdown: $4.20 for 4 servings = $1.05 per person

8. Hearty Lentil Dal ($3.80)

Ingredients:

200g red lentils – $1.50
1 onion – $0.35
3 cloves garlic – $0.20
1 inch ginger – $0.15
1 tsp turmeric – $0.20
1 tsp cumin seeds – $0.30
2 tomatoes – $1.10

Method:

Wash and boil lentils until soft
Sauté cumin seeds until fragrant
Add onion, garlic, ginger paste
Add tomatoes and spices
Mix in cooked lentils
Simmer until desired consistency
Serve with rice or bread

Cost Breakdown: $3.80 for 4 servings = $0.95 per person

Weekly Meal Plans

Ultra-Budget Week ($60 for family of 4)

MONDAY:

Breakfast: Kaya toast + coffee ($2.50)
Lunch: Leftover lentil dal with rice ($0.95)
Dinner: Vegetable bee hoon ($1.35)
Daily total per person: $4.80

TUESDAY:

Breakfast: Scrambled eggs with bread ($1.80)
Lunch: Leftover tofu curry with rice ($1.73)
Dinner: Aglio olio with chilli ($1.05)
Daily total per person: $4.58

WEDNESDAY:

Breakfast: Overnight oats with banana ($1.50)
Lunch: Singapore fried rice ($1.95)
Dinner: Lentil dal with roti ($1.25)
Daily total per person: $4.70

THURSDAY:

Breakfast: French toast with syrup ($1.90)
Lunch: Leftover bee hoon ($1.35)
Dinner: Tofu and vegetable curry ($1.73)
Daily total per person: $4.98

FRIDAY:

Breakfast: Fried egg sandwich ($1.60)
Lunch: Leftover aglio olio ($1.05)
Dinner: Chicken ginger soup with rice ($2.30)
Daily total per person: $4.95

SATURDAY:

Breakfast: Pancakes with honey ($2.20)
Lunch: Leftover chicken soup ($2.30)
Dinner: Singapore fried rice ($1.95)
Daily total per person: $6.45

SUNDAY:

Breakfast: Dim sum at home ($3.50)
Lunch: Fish head curry ($2.13)
Dinner: Braised pork belly with eggs ($2.45)
Daily total per person: $8.08

Weekly total: $237.12 for family of 4 = $59.28

Balanced Week ($80 for family of 4)

MONDAY:

Breakfast: Congee with pork floss ($2.80)
Lunch: Chicken rice (homemade) ($3.20)
Dinner: Fish head curry with vegetables ($2.13)
Snack: Fresh fruit ($1.50)
Daily total per person: $9.63

TUESDAY:

Breakfast: Roti prata with curry ($3.50)
Lunch: Braised pork belly bento ($2.45)
Dinner: Stir-fried vegetables with tofu ($2.80)
Snack: Homemade cookies ($0.80)
Daily total per person: $9.55

WEDNESDAY:

Breakfast: Western breakfast (eggs, toast, sausage) ($4.20)
Lunch: Laksa (homemade) ($3.80)
Dinner: Grilled fish with vegetables ($4.50)
Snack: Yogurt with granola ($1.20)
Daily total per person: $13.70

THURSDAY:

Breakfast: Mee siam ($2.90)
Lunch: Leftover grilled fish with rice ($4.50)
Dinner: Beef rendang with rice ($5.20)
Snack: Ice cream ($1.50)
Daily total per person: $14.10

FRIDAY:

Breakfast: Chwee kueh (homemade) ($2.50)
Lunch: Leftover rendang ($5.20)
Dinner: Zi char style dishes ($6.80)
Snack: Bubble tea (homemade) ($1.20)
Daily total per person: $15.70

SATURDAY:

Breakfast: Brunch spread ($5.50)
Lunch: Yong tau foo (homemade) ($4.20)
Dinner: Steamboat at home ($8.50)
Snack: Local dessert ($2.00)
Daily total per person: $20.20

SUNDAY:

Breakfast: Dim sum spread ($6.80)
Lunch: Nasi lemak (homemade) ($4.50)
Dinner: Sunday roast chicken ($5.80)
Snack: Cake slice ($2.50)
Daily total per person: $19.60

Weekly total: $728.88 for family of 4 = $182.22 (Note: This exceeds $80 target – adjust portions or substitute cheaper options)

Comfort Week ($100 for family of 4)

Includes:

One restaurant meal per week ($25-30 per family)
Premium ingredients occasionally (imported cheese, wine for cooking)
Convenience items when time is short
Weekly bakery visit
Fresh flowers for dining table

Sample Day:

Breakfast: Café-style eggs benedict at home ($5.20)
Lunch: Gourmet sandwich with imported cheese ($4.80)
Dinner: Pan-seared salmon with asparagus ($8.50)
Snack: Artisanal ice cream ($3.20)
Daily total per person: $21.70

Specialty Diet Meal Plans

Halal Budget Week ($65 for family of 4)

Focus on:

Halal-certified proteins from Muslim butchers
Increased use of seafood and vegetarian proteins
Malay and Middle Eastern flavors

Sample Recipes:

Nasi lemak with rendang ($4.20 per person)
Mee rebus ($2.80 per person)
Ayam penyet ($3.50 per person)
Gado-gado ($2.20 per person)

Vegetarian Budget Week ($45 for family of 4)

Protein sources:

Tofu, tempeh, lentils, beans
Nuts and seeds for variety
Dairy products for calcium

Sample Recipes:

Ma po tofu ($1.90 per person)
Vegetarian bee hoon ($1.35 per person)
Chickpea curry ($1.60 per person)
Stuffed bitter gourd ($2.40 per person)

Part IV: Advanced Cost-Saving Strategies

Bulk Buying and Storage

Freezer-Friendly Items:

Whole chickens (portion and freeze)
Ground pork/beef (divide into meal portions)
Bread (freeze individual slices)
Cooked rice (freeze in portions)
Blanched vegetables

Pantry Staples to Stock:

Rice (buy 10kg bags for savings)
Dried noodles (variety of Asian styles)
Canned tomatoes (for pasta dishes)
Coconut milk (for curries)
Soy sauce, oyster sauce, sesame oil

Seasonal Recipe Variations

Chinese New Year Budget Menu (February)

Total cost: $45 for family of 4

Recipes:

Prosperity Yee Sang (DIY) – $8.50
- Raw fish (salmon sashimi grade): $4.50
- Mixed vegetables and crackers: $2.50
- Homemade plum sauce: $1.50
Braised Pork Knuckle – $12.80
- Pork knuckle (1.5kg): $9.50
- Dark soy sauce, sugar, spices: $2.30
- Rice wine: $1.00
Steamed Whole Fish – $15.20
- Whole pomfret (800g): $12.00
- Ginger, scallions, soy sauce: $1.20
- Cooking wine: $2.00
Stir-fried Nian Gao – $8.50
- Nian gao slices: $4.50
- Eggs, vegetables: $2.50
- Lap cheong: $1.50

Hari Raya Budget Menu (April/May)

Total cost: $42 for family of 4

Recipes:

Beef Rendang – $18.50
- Beef chuck (800g): $12.00
- Coconut milk (400ml): $3.60
- Spice paste ingredients: $2.90
Ketupat Rice – $3.20
- Rice (2 cups): $1.20
- Pandan leaves: $0.50
- Coconut milk: $1.50
Sayur Lodeh – $6.80
- Mixed vegetables: $4.50
- Coconut milk: $1.80
- Tempeh: $0.50
Kuih Lapis – $13.50
- Rice flour, tapioca flour: $4.50
- Coconut milk: $3.60
- Pandan extract, sugar: $5.40

Deepavali Budget Menu (October/November)

Total cost: $38 for family of 4

Recipes:

Chicken Curry – $14.20
- Chicken pieces (1kg): $8.50
- Coconut milk, spices: $4.20
- Curry leaves, tomatoes: $1.50
Mutton Varuval – $16.50
- Mutton pieces (600g): $12.00
- Spices and aromatics: $2.50
- Coconut oil: $2.00
Vegetarian Biryani – $7.30
- Basmati rice: $3.50
- Mixed vegetables: $2.80
- Spices, yogurt: $1.00

Emergency Meal Solutions

“Fridge Cleanout” Recipes (Under $3 per serving)

Everything Fried Rice

Use any leftover proteins, vegetables, rice
Cost depends on leftovers available
Always keep eggs, soy sauce, garlic on hand

Versatile Soup Base

Chicken bones/vegetable scraps: Free (from previous meals)
Add whatever vegetables need using up
Bulk with noodles or rice

Bread-Based Meals

French toast when bread is staling: $0.80 per person
Bread pizza with whatever toppings: $1.20 per person
Sandwiches with leftovers: $1.50 per person

Late-Night Cooking Solutions (15 minutes or less)

Instant Ramen Upgrade – $1.80

Add egg, vegetables, leftover protein
Upgrade with sesame oil, chili oil

Egg Drop Soup – $1.20

Chicken stock (homemade/powder)
Beaten eggs, cornstarch
Scallions, white pepper

Aglio Olio Variations – $1.05-2.50

Basic: garlic, chili, olive oil
Upgrade: add canned tuna, anchovies, or leftover protein

Batch Cooking Strategies

Weekend Prep Sessions (2-3 hours)

Protein Prep:

Cook whole chickens, portion and freeze: $4.50/kg
Make large batch of hard-boiled eggs: $0.35 each
Marinate proteins for week: $0.50 extra per meal

Carb Prep:

Cook 5 cups rice, portion and refrigerate: $2.40 total
Make fresh noodles if time allows: $3.50/kg
Prepare bread dough for week: $2.80/loaf

Sauce/Base Prep:

Make large batch curry paste: $8.50 (lasts 2-3 weeks)
Prepare stock from bones: $2.50/3L
Mix spice blends: $12.00 (lasts 2-3 months)

Freezer Meal Assembly

Dumpling Production (Makes 60 dumplings – $12.50)

Ground pork: $6.50
Wrapper skins: $2.50
Vegetables, seasonings: $3.50
Cost per dumpling: $0.21

Curry Cubes (10 portions – $18.50)

Make large batch curry
Freeze in ice cube trays
Add protein/vegetables when ready to eat
Cost per portion: $1.85

Money-Saving Shopping Calendar

Monthly Bulk Buying Schedule

Week 1: Proteins and frozen items

Take advantage of weekend specials
Buy family packs, portion at home
Focus on wet markets for fresh items

Week 2: Dry goods and pantry restocking

Rice, noodles, canned goods
Household essentials during midweek sales
Check expiry dates on bulk spice purchases

Week 3: Fresh produce focus

Seasonal fruits and vegetables
Plan meals around what’s on promotion
Stock up on longer-lasting items

Week 4: Preparation for next month

Use up perishables
Plan next month’s menu
Take inventory of pantry/freezer

Annual Shopping Events

Great Singapore Sale (June-July)

Non-perishable imports often discounted
Kitchen equipment and storage solutions
Premium ingredients for special occasions

Chinese New Year Sales (January-February)

Traditional ingredients and specialties
Bulk rice and noodle deals
Imported goods for festive cooking

Ramadan Promotions (March-April)

Halal proteins and Middle Eastern ingredients
Dates, nuts, and dried fruits
Bulk buying opportunities

Technology Integration

Recommended Apps:

FairPrice app: Digital coupons, delivery deals
Sheng Siong app: Weekly promotions, store locator
SGWetMarket: Online wet market delivery
MarketFresh: Fresh produce delivery

Community Resources

CDC Voucher Optimization:

Structure purchases in $60 increments
Use return vouchers strategically
Combine with existing promotions

Group Buying:

Coordinate with neighbors for bulk purchases
Share delivery costs for online orders
Joint wet market trips for better bargaining power

Part V: Nutritional Considerations

Balanced Meal Planning

Daily Requirements (per person):

Vegetables: 2 servings (300g)
Fruits: 2 servings (300g)
Whole grains: 5-7 servings
Protein: 2-3 servings
Dairy: 2 servings

Budget-Friendly Nutrition Sources:

Protein: Eggs, tofu, lentils, canned fish
Calcium: Canned sardines, leafy greens, tofu
Iron: Dark leafy vegetables, lentils, lean meats
Vitamin C: Local citrus, tomatoes, bell peppers

Special Dietary Accommodations

Halal Options:

Focus on Muslim-friendly wet markets (Geylang Serai)
Halal-certified supermarket sections
Plant-based protein alternatives

Vegetarian/Vegan:

Emphasize wet market vegetables and fruits
Bulk buy grains and legumes
Explore local plant-based proteins (tempeh, tau kwa)

Part VI: Waste Reduction Strategies

Smart Storage Solutions

Vegetable Storage:

Root vegetables: Cool, dry places
Leafy greens: Wrapped in damp paper towels
Herbs: In water like flowers
Onions/garlic: Ventilated areas

Leftover Management:

Transform rice into fried rice or congee
Use vegetable scraps for stock
Repurpose proteins in different cuisines
Batch cook on weekends

Composting Options

HDB-Friendly Composting:

Small countertop composters
Community composting programs
Bokashi fermentation method

Part VII: Troubleshooting Common Challenges

Time Constraints

Quick Solutions:

Sunday meal prep sessions (2-3 hours)
One-pot meals for busy weeknights
Slow cooker investments
Pre-cut vegetable purchases when necessary

Storage Limitations

Small Kitchen Hacks:

Vertical storage solutions
Under-bed storage for dry goods
Shared storage with neighbors
Regular inventory rotations

Family Preferences

Picky Eater Strategies:

Involve children in grocery shopping
Start with familiar flavors, gradually introduce new ones
Hide vegetables in familiar dishes
Create “customizable” meals (DIY rice bowls)

Conclusion

Effective meal planning in Singapore requires balancing the country’s unique food culture with practical budget management. By leveraging the hybrid shopping approach, seasonal awareness, and strategic recipe planning, families can reduce their food expenses by 30-40% while maintaining nutritional quality and culinary satisfaction.

The key is consistency: establish routines that work for your family’s schedule and preferences, then optimize gradually. With Singapore’s excellent fresh produce access through wet markets and competitive supermarket landscape, budget-conscious families have all the tools needed for successful meal planning.

Remember: The goal isn’t just saving money—it’s creating sustainable habits that support both your family’s health and Singapore’s broader sustainability goals, including the Zero Waste Masterplan.

Last updated: July 2025. Prices and promotions subject to change. Always verify current pricing when shopping.
Limited Information: Most establishments appear to be dine-in focused

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

Cooking Techniques Highlighted:

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