Singapore’s food scene buzzes with energy. It pulls in flavors from everywhere. Street stalls steam with hot noodles. Fancy spots serve gold-dusted plates. This mix draws millions each year. Tourists and locals alike chase the next bite. Over 100 hawker centers dot the city. They hold UNESCO status for their heritage. This guide spotlights three spots. Each one captures a slice of that magic. Start with Meow BBQ. It turns ribs into cat-themed fun.
Waiters dress as kittens. Tables hold paw-print napkins. Diners laugh as they dig into smoky meats. The vibe feels light and silly. Perfect for families or date nights. Next up is 88 Hong Kong Roast Meat Specialist. This place nails old-school Cantonese eats. Crispy duck skin cracks under the knife. Juicy pork belly glistens with fat. Owners roast everything fresh daily. Lines form early for the best cuts. It’s a taste of Hong Kong streets right here. No frills, just pure skill.
Then there’s The Prince. This eatery shines with class. Chefs blend French tricks with Asian twists. Think seared scallops on rice beds. Velvet booths and soft lights set the mood. Servers explain each wine pair. It’s where deals get sealed over dessert. These three spots show Singapore’s range. From giggles at Meow to crisp bites at 88. Up to elegant nights at The Prince. Dive in. Your taste buds will thank you.
Meow BBQ @ Bugis+: Where Feline Fun Meets Korean BBQ
Ambience and Atmosphere
Stepping into Meow BBQ is like entering a cat lover’s paradise. The restaurant’s interior is adorned with charming feline-themed decorations that create an instantly Instagram-worthy environment. Soft lighting illuminates tables equipped with built-in grills, while cat-shaped serving dishes and utensils add whimsical touches throughout the dining space. The atmosphere buzzes with energy as diners engage in the interactive experience of grilling their own meats, punctuated by the satisfying sizzle of premium cuts hitting hot grills.
The staff, dressed in cat-ear headbands and aprons featuring adorable cat prints, contribute to the playful atmosphere while maintaining professional service standards. The restaurant’s design cleverly balances cute aesthetics with functional dining, ensuring that the novelty doesn’t overshadow the quality of the culinary experience.
Menu Analysis and Signature Dishes
CNY-Exclusive Meow BBQ 2025 Can Platter ($88++ – Special Price, U.P. $128)
Available: 13 Jan – 9 Feb, 2025
This flagship offering represents exceptional value, featuring six premium cuts perfect for 2-3 diners:
Thick Cut Iberico Pork Belly (120g)
- Dish Analysis: The marbling in Iberico pork creates an ideal fat-to-meat ratio, ensuring juicy, flavorful results when grilled
- Cooking Instructions: Grill over medium-high heat for 2-3 minutes per side. The fat should render slowly, creating crispy edges while maintaining tender interior
Wagyu Beef Short Ribs (120g)
- Dish Analysis: Premium marbling grade ensures melt-in-your-mouth texture with rich, buttery flavor
- Cooking Instructions: Sear quickly on high heat for 1-2 minutes per side to achieve caramelization while preserving the tender interior
Thick Cut Pork Collar (120g)
- Dish Analysis: Well-marbled cut from the neck area provides excellent flavor and tenderness
- Cooking Instructions: Grill for 3-4 minutes per side, allowing fat to render and edges to crisp
Meow Signature Spicy Chicken with Szechuan Pepper (150g)
- Dish Analysis: House specialty featuring numbing Szechuan peppercorns that create a unique tingling sensation
- Cooking Instructions: Cook thoroughly, 4-5 minutes per side, ensuring internal temperature reaches 165°F
Diamond Cut Marinated Beef Ribs (120g)
- Dish Analysis: Cross-cut technique breaks down tough fibers, while marinade infuses deep flavor
- Cooking Instructions: Grill for 2-3 minutes per side; the diamond cuts allow for even cooking and beautiful presentation
Rose Ox Tongue (100g)
- Dish Analysis: Delicate, tender cut with subtle flavor; often an adventurous choice for first-time diners
- Cooking Instructions: Cook gently for 3-4 minutes per side; avoid overcooking to maintain tenderness
Specialty Items and Interactive Dining
Pork Belly with Kimchi and Cheese This innovative creation transforms traditional Korean flavors into an interactive grilling experience. The preparation involves layering fermented kimchi and melted cheese onto thick pork belly slices, then folding and grilling to create a “grilled cheese sandwich” effect.
Recipe Inspiration – Kimchi Cheese Pork Belly Pockets: Ingredients:
- 200g thick-cut pork belly, sliced
- 100g aged kimchi, chopped
- 80g mozzarella cheese, grated
- 1 tsp sesame oil
- Scallions for garnish
Instructions:
- Lay pork belly flat on grill
- Add kimchi and cheese to one half
- Fold over and grill 3-4 minutes per side
- Slice into portions and serve immediately
Cheese Pull Challenge – Cheese Corn ($6.80, 50% off with social media tag) This interactive dish encourages diners to stretch melted cheese to 50cm for a discount. The simple combination of corn kernels and melted cheese becomes an entertaining table activity.
Prosperity Yu Sheng (Chinese New Year Special)
Available until 9 Feb, 2025
Traditional prosperity salad featuring fresh ingredients and baby abalones, perfect for the ritual of “lo hei” (prosperity toss) during Chinese New Year celebrations.
Dessert Offerings
Signature Caramel Pudding Rich custard-style dessert with perfect texture balance
Strawberry Cat Paw Jelly Pudding Instagram-worthy dessert featuring cat paw shapes, though noted as quite sweet
Pricing and Value Analysis
The restaurant offers excellent value, particularly with the CNY special platter at $88++ (down from $128). Individual items range from $6.80 for sides to premium pricing for specialty cuts. The interactive dining experience and generous portions justify the price point for group dining.
Delivery and Takeaway Options
While specific delivery information isn’t detailed in the review, most Korean BBQ restaurants in Singapore partner with major delivery platforms like GrabFood, Foodpanda, and Deliveroo. However, the interactive grilling experience is best enjoyed in-restaurant.
88 Hong Kong Roast Meat Specialist: Traditional Craftsmanship Meets Modern Convenience
Background and Heritage
Led by Martin, formerly of the renowned Cross Way Bay Hong Kong Roasted Meat, this establishment represents a return to Singapore’s food scene after a stint in Johor Bahru, Malaysia. The stall’s reputation was built on Martin’s exceptional “biscuit-like” Sio Bak (roasted pork belly), which even caught the attention of food critic KF Seetoh.
Ambience and Setting
Located in a traditional hawker center setting at Bukit Batok East Ave 2, the stall embodies Singapore’s authentic hawker culture. The no-frills environment focuses entirely on food quality, with the visual appeal of perfectly roasted meats displayed in the stall front. The aroma of charcoal-roasted meats permeates the air, creating an authentic Hong Kong-style roast meat experience.
Menu and Signature Dishes
Sio Bak (Roasted Pork Belly) – Rating: 4/5
Dish Analysis: Martin’s signature features the coveted seven-layer composition that defines excellent Sio Bak. Each layer represents different textures – from crispy skin to tender meat and rendered fat.
Traditional Preparation Method:
- Score pork skin in diamond patterns
- Season with five-spice powder and salt
- Air-dry for optimal skin texture
- Roast in charcoal oven at high heat initially
- Reduce temperature for even cooking throughout
Note: Quality varies depending on cut availability and current use of previous owner’s equipment rather than preferred charcoal oven
Char Siew (BBQ Pork) – Rating: 4.2/5
Dish Analysis: Improved recipe showing Martin’s evolution during his Malaysia period. Features perfect balance of sweetness, tenderness, and charred aromatics.
Preparation Insights:
- Marinade typically includes soy sauce, hoisin sauce, rice wine, and honey
- Proper char requires high-heat roasting with regular basting
- Optimal cooking produces caramelized exterior with juicy interior
Roasted Duck – Rating: 4/5
Dish Analysis: Demonstrates Martin’s expanded skills, featuring crispy skin and tender meat – a technically challenging preparation.
Traditional Roasting Technique:
- Stuff duck cavity with aromatic herbs
- Blanch in boiling water to tighten skin
- Apply maltose glaze for color and crispness
- Roast at controlled temperature with regular rotation
Roasted Chicken – Rating: 4.2/5
Dish Analysis: Surprise standout featuring moist meat enhanced by sesame sauce drizzle.
Key Success Factors:
- Proper brining for moisture retention
- Temperature control prevents overcooking
- Sesame sauce adds aromatic depth
Pricing and Accessibility
Hawker center pricing makes this high-quality roast meat accessible to all diners. The stall operates on traditional hawker economics – high volume, reasonable prices, focus on consistent quality.
Future Improvements
Martin’s planned installation of his preferred charcoal roasting oven promises to restore his Sio Bak to its legendary standard, demonstrating the importance of proper equipment in traditional roast meat preparation.
The Prince @ Peck Seah Street: Arabian Elegance Redefined
Transformation and Concept
Formerly Fat Prince, The Prince represents a sophisticated evolution, transporting diners to Arabian elegance through its “Karam” dining philosophy – embodying generosity and communal celebration in Arab culture.
Ambience and Interior Design
The restaurant’s transformation creates an immersive Arabian desert experience. Rich fabrics, warm lighting, and carefully curated Middle Eastern décor elements establish an atmosphere of luxury and cultural authenticity. The space encourages lingering conversations over shared platters, reflecting the communal dining traditions of Arabian culture.
Tables are set for sharing, with elegant serving pieces that complement the restaurant’s upscale positioning. The open kitchen concept allows diners to witness the skilled preparation of signature dishes, particularly the impressive tomahawk presentations.
Comprehensive Menu Analysis
Appetizers and Small Plates
Sweet Potato Shoreek ($19) – Rating: 4.5/5 Traditional Egyptian sweet bread with fig brown butter
Dish Analysis: Perfect fusion of sweet and savory, representing Egyptian bread-making traditions with contemporary presentation.
Recipe Inspiration: Ingredients:
- 300g sweet potato, roasted and mashed
- 400g bread flour
- 100g figs, chopped
- 80g butter
- Yeast, sugar, salt
Method:
- Create enriched dough with sweet potato
- Proof in warm environment
- Shape into traditional rolls
- Prepare fig brown butter by cooking until nutty
- Serve warm with generous butter application
Mezze Platter ($price not specified) – Rating: 4.2/5 Nine-component sampler including:
- Cashew Hummus
- Pumpkin Baba Ganouj
- Salmon Pastirma
- Mushroom Pastilla
- Potato Croquette
- Kalamata Olives
- Levantine Pickles
- Smoked Date Butter
- Fennel Salad
- Served with fresh Malawah bread
Analysis: Excellent introduction to Arabian flavors, encouraging social dining and conversation.
Soups
Lobster Shorbat Addas ($price not specified) – Rating: 4.2/5 Elevated Jordanian lentil soup with lobster and chili oil
Traditional Shorbat Addas Recipe (Base): Ingredients:
- 200g red lentils
- 1 onion, diced
- 2 carrots, chopped
- Cumin, turmeric, coriander
- 1.5L vegetable stock
- Lemon juice, olive oil
Method:
- Sauté aromatics until fragrant
- Add lentils and spices, toast briefly
- Add stock, simmer 20-25 minutes
- Blend partially for texture
- Finish with lemon and olive oil
The Prince’s elevation adds fresh lobster meat and aromatic chili oil for luxury positioning
Premium Meat Offerings
Black Hog Tomahawk ($price not specified) – Rating: 5/5 Overnight orange juice and spice brine, Urfa Biber rub, Chermoula sauce, Smoked Mango “Mandi”
Preparation Analysis: The complexity of this dish showcases advanced culinary techniques:
- Brining Process: Orange juice tenderizes while imparting citrus notes
- Urfa Biber: Turkish chili provides smoky, earthy heat without overwhelming spice
- Chermoula: North African herb blend adds freshness and acidity
- Mandi Element: Traditional Arabian rice preparation technique applied to fruit
Simplified Home Version: For the brine:
- 1L orange juice
- 60g salt
- 30g sugar
- Middle Eastern spices (cardamom, cinnamon, allspice)
For Urfa Biber substitute:
- Combine paprika, crushed red pepper, salt in 3:1:1 ratio
Lamb Porterhouse ($price not specified) – Rating: 4/5 Ottoman spice blend, grilled over open flame, burnt celeriac puree
Dish Analysis: Demonstrates mastery of Middle Eastern spice combinations and modern plating techniques.
Ottoman Spice Blend Components:
- Cinnamon, allspice, black pepper
- Cardamom, cloves, nutmeg
- Sometimes includes dried mint and rose petals
Beef Tomahawk (1.4kg) ($price not specified) – Rating: 4.2/5 Australian Portor MB4+ beef, Baharat rub, Chermoula sauce, Black Garlic Toum
Baharat Spice Analysis: Traditional seven-spice blend varying by region:
- Black peppercorns, allspice, cardamom
- Cassia bark, cloves, cumin, nutmeg
Seafood Specialties
Whole Mediterranean Seabass ($price not specified) – Rating: 4.2/5 Sumac and tangerine salt crust, grilled herbs, grilled lemon
Preparation Technique:
- Careful deboning while maintaining presentation
- Salt crust creates moisture seal during cooking
- Sumac provides tartness complementing fish oils
- Herb grilling adds aromatic complexity
Vegetarian Options
Sweet Vine Peppers ($price not specified) – Rating: 4.5/5 Australian vine peppers, halloumi cheese, jackfruit “keema”, Shatta sauce
Innovation Analysis: Clever use of jackfruit as meat substitute in traditional keema preparation, maintaining authentic flavors while accommodating dietary preferences.
Desserts
Kunafe ($price not specified) – Rating: 5/5 Kataifi pastry, pistachio cream, namelaka, roasted pistachios, pomegranate, sumac, rose syrup
Traditional Kunafe Elements:
- Kataifi: Shredded phyllo pastry
- Cheese filling (here elevated with pistachio cream)
- Rose and orange blossom aromatics
- Nuts and fruit for texture contrast
Delivery and Takeaway Considerations
Given the restaurant’s upscale positioning and complex preparations involving grilled meats and delicate presentations, The Prince likely offers limited delivery options. The communal dining experience and fresh-grilled elements are best enjoyed in-restaurant.
Comparative Analysis and Dining Recommendations
Price Point Positioning
Budget-Friendly: 88 Hong Kong Roast Meat Specialist
- Hawker center pricing
- Generous portions
- Traditional preparation methods
Mid-Range: Meow BBQ
- Interactive dining experience
- Premium meat cuts with promotional pricing
- Themed atmosphere adds value
Upscale: The Prince
- Premium ingredients and complex preparations
- Full-service dining with sophisticated ambience
- Wine pairings and cocktail programs likely available
Occasion-Based Recommendations
Casual Family Dining: 88 Hong Kong Roast Meat Specialist Group Celebrations: Meow BBQ (interactive grilling, photo opportunities) Special Occasions: The Prince (romantic dinners, business entertaining)
Cultural Authenticity Spectrum
Each restaurant represents different approaches to cultural cuisine:
- The Prince: Contemporary interpretation of traditional Arabian cuisine
- 88 Hong Kong Roast Meat: Authentic traditional preparation methods
- Meow BBQ: Korean BBQ with local adaptations and creative presentation
Conclusion
Singapore’s dining landscape offers remarkable diversity, from traditional hawker expertise to innovative themed experiences and sophisticated international cuisine. These three establishments demonstrate the city-state’s position as a global culinary hub, where traditional techniques meet modern presentation, and authentic flavors blend with creative innovation.
Whether seeking the comfort of perfectly executed traditional roast meats, the fun of interactive themed dining, or the elegance of contemporary Arabian cuisine, Singapore’s food scene provides exceptional experiences across all price points and occasions. The key to each establishment’s success lies in their commitment to quality ingredients, skilled preparation, and understanding their target diners’ desires for both sustenance and experience.
Practical Information Summary
Meow BBQ @ Bugis+
- Address: 201 Victoria Street, #01-17, Singapore 188067
- Tel: +65 80384659
- Hours: Mon-Thu 11:30am-10:30pm, Fri-Sat 11:30am-12am, Sun 11:30am-11:30pm
- MRT: Bugis (EW/DT Lines)
88 Hong Kong Roast Meat Specialist
- Address: Blk 265 Bukit Batok East Ave 4, Singapore 650265
- Hours: Daily 9am-7pm
- MRT: Bukit Batok (NS Line)
The Prince
- Address: 48 Peck Seah Street, Singapore 079317
- Tel: +65 8876 8769
- Hours: Daily 11:30am-2:30pm, 5:30pm-12midnight
- MRT: Tanjong Pagar (EW Line)
In Singapore, every meal is an opportunity to experience the intersection of tradition and innovation, accessibility and excellence—making it a truly unique destination in the global culinary landscape.
- 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
Cooking Techniques Highlighted:
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