Chef Michael Wilson, the Michelin-starred talent behind Singapore’s acclaimed Marguerite restaurant, offers a uniquely informed perspective on one of the world’s most dynamic culinary destinations. With over two decades in hospitality, including stints at Melbourne’s prestigious Grossi Florentino and Cutler & Co before relocating to Asia, Wilson brings both international credentials and genuine local insight to his assessment of Singapore’s food culture. His view is particularly valuable because it bridges the gap between haute cuisine and street food—a duality that defines Singapore’s gastronomic identity.
Singapore as a Culinary Powerhouse
Wilson doesn’t mince words when describing Singapore’s food scene: “It’s incredible—cooking here is like playing in the A League.” This isn’t hyperbole from an enthusiastic transplant. He positions Singapore as a city that “can stand toe-to-toe with any top foodie city in the world,” a bold claim that carries weight coming from someone who operates at the pinnacle of fine dining while also being deeply embedded in local food culture.
What makes Singapore exceptional, according to Wilson, is its democratic approach to food excellence. The city offers “something for every taste and budget—from fantastic hawker stalls to high-end Michelin-starred restaurants.” This isn’t about tolerating different price points; it’s about recognizing that world-class cooking exists across the entire spectrum. The chef’s assessment suggests that Singapore has achieved what few cities can claim: culinary excellence that transcends economic barriers.
Perhaps most tellingly, Wilson highlights that “Singaporeans are serious food lovers and genuinely proud of their local food scene.” This pride isn’t passive nationalism—it’s an active, knowledgeable engagement with food that elevates the entire culinary ecosystem. When a population demands excellence and can articulate what makes food great, it pushes both hawkers and high-end chefs to continuously innovate.
The Hawker Centre Philosophy
Wilson’s reverence for hawker centres reveals a chef who understands that technique, ingredient quality, and cultural authenticity matter more than setting. He describes these spaces as “the beating heart of Singapore’s food culture,” positioning them not as budget alternatives but as essential culinary institutions.
The Essential Hawker Dishes
According to Wilson, hawker centres are “the best way to try a wide variety of local favourites under one roof.” The dishes he highlights represent Singapore’s culinary foundation:
Laksa – A spicy coconut curry noodle soup that Wilson describes as legendary enough to share its secrets at Taste Port Douglas festival. This Peranakan dish combines Chinese and Malay influences with its rich, aromatic broth, rice noodles, prawns, fish cake, and cockles.
Chicken Rice – At Maxwell Food Centre’s Tian Tian Hainanese Chicken Rice, this deceptively simple dish showcases how technique transforms basic ingredients. Poached chicken with impossibly smooth, silky skin sits atop rice cooked in chicken stock, served with chili sauce, ginger paste, and dark soy sauce.
Carrot Cake – Not the Western dessert but a savory stir-fried radish cake dish available in two versions: white (lighter, with just eggs and radish cake) or black (caramelized with sweet dark soy sauce).
Roti Prata – The flaky, crispy Indian flatbread that Wilson seeks out at Mr & Mrs Mohgan’s Super Crispy Roti Prata in Joo Chiat, where he champions the “classic plain prata” dipped in rich mutton curry.
Masala Dosai – The South Indian crepe that appears on multiple breakfast menus in Wilson’s guide, particularly the paper-thin version at Komala Vilas that “shatters when you break into it.”
His approach to hawker centres is refreshingly practical. Rather than claiming insider knowledge of hidden gems, he offers wisdom that respects local expertise: “Ask any Singaporean and they’ll each swear by a different favourite hawker centre.” His rule of thumb—”Follow the longest queue—it usually leads to something worth waiting for”—acknowledges that Singaporeans vote with their time and that their collective judgment is reliable.
Wilson’s personal hawker favorites include Maxwell Food Centre and Tekka Centre, which he calls his “neighbourhood gem” for incredible biryani. The fact that a Michelin-starred chef regularly frequents these spots and speaks about them with genuine enthusiasm rather than ethnographic detachment says everything about their quality.
Hidden Gems and Family-Style Dining
Beyond hawker centres, Wilson champions Yang Ming Seafood in Ubi—”hidden in an industrial estate and a real find.” This recommendation reveals his approach to exploring Singapore: he ventures into industrial areas, away from tourist corridors, seeking authenticity and value.
Yang Ming Seafood’s Standout Dishes
Andrew Lobster (Boston Lobster) – A signature dish showcasing premium seafood with bold Singaporean-Chinese preparations.
Black Pepper Crab – One of Singapore’s iconic crab preparations, featuring whole mud crab in a pungent, aromatic black pepper sauce with butter and curry leaves.
Crab Bee Hoon – Wilson’s “absolute favourite”—vermicelli noodles braised in a rich, savory gravy made from crab stock and topped with “mounds of crab.” He calls it “a total flavour bomb,” showing appreciation for intense, unapologetic flavors that define Singaporean-Chinese seafood cooking.
His emphasis on family-style dining at Yang Ming—”Go with a big group and you’ll eat well without breaking the bank”—reflects an understanding that Singapore’s food culture is fundamentally communal. The best experiences aren’t solitary; they’re shared, with multiple dishes circulating around the table.
Breakfast: A Window into Cultural Diversity
Wilson’s breakfast recommendations offer perhaps the clearest window into how Singapore’s multicultural identity shapes its food landscape. His choices span South Indian, Singaporean-Chinese, and local-fusion cuisines, each treated with equal reverence.
MTR Singapore – South Indian Excellence
Located on Serangoon Road, MTR Singapore earns Wilson’s praise for using “only the best ingredients—and you can really taste the difference.”
Uddina Vada – Crispy lentil fritters that are “crisp on the outside, fluffy on the inside and even more delicious dunked into their punchy sambar” (a lentil-based vegetable stew). Wilson’s description reveals a chef’s attention to texture contrast and how components complement each other.
Komala Vilas – An Institution Since 1947
Paper Masala Dosa – Wilson describes this as “epic—so thin and crispy it shatters when you break into it and it’s filled with this warm spiced potato curry.” The sensory detail here is telling—he’s not just recommending food; he’s describing the tactile pleasure of eating it.
Fried Puris with Chickpea Curry – Deep-fried whole wheat breads served with spiced chickpea curry that Wilson calls “the ultimate comfort food.”
Hot Masala Tea – He always finishes with this spiced tea, noting “It wakes me up and somehow makes the whole morning feel a little brighter”—revealing someone who understands that meals are about ritual and mood, not just nutrition.
Killiney Kopitiam – Local Singaporean Breakfast
On Killiney Road, this kopitiam (traditional coffee shop) serves classic Singaporean breakfast fare:
Kaya Toast – Toasted bread with kaya (coconut jam) and butter, the quintessential Singaporean breakfast.
Soft Boiled Eggs – Served with soy sauce and white pepper, eaten by mixing everything together—a textural and flavor combination that defines local breakfast culture.
Local Coffee (Kopi) – Traditional Singaporean coffee made with beans roasted with sugar and margarine.
Chicken Curry with French Loaf – Wilson highlights how the “spongy French Loaf” is perfect “to soak up the gravy,” showing his appreciation for how texture and function work together in a dish.
Mr & Mrs Mohgan’s Super Crispy Roti Prata
In Joo Chiat, this spot “lives up to its name—super crispy and utterly addictive.”
Plain Prata – Wilson identifies as “a classic plain prata kinda man,” appreciating the pure technique of achieving that perfect crispy-yet-layered texture.
Coin Pratas – Smaller, bite-sized versions “definitely worth trying, especially dipped in their rich mutton curry.” Wilson declares himself “Team Mutton Curry all the way,” showing preference for the robust, gamey flavors over milder options.
The warning to “be prepared to queue—it’s popular for a reason” consistently appears in Wilson’s recommendations, acknowledging that great food requires patience and that queues signal quality, not inconvenience.
Sunset Sips and Setting
Even Wilson’s drink recommendations reveal his understanding of Singapore’s geography and atmosphere:
Spago at Marina Bay Sands – “For sweeping aerial views,” offering a “stunning perch to watch the city light up.”
Lantern at Fullerton Bay Hotel – For “something more relaxed” with “chilled vibes and cocktails by their glorious pool (and overlooking the Marina Bay).”
Both locations anchor themselves at Marina Bay, Singapore’s iconic waterfront that represents the city’s modern identity.
Beyond the Stereotype
One of Wilson’s most important observations addresses the “Crazy Rich Asians” stereotype that has come to define Singapore in popular imagination. He’s quick to clarify: “It’s not all Crazy Rich Asians glam, I promise!” While acknowledging the city’s luxury offerings, he emphasizes that “there’s so much more beneath the surface.”
His advice to “step outside the central business district” to find “vibrant local neighbourhoods, beautiful temples, mosques, bustling hawker centres and local markets” reveals a chef who values authenticity over spectacle. This is where “the real heart of the city lives”—not in Instagram-ready luxury but in the everyday rhythms of local life.
Cultural Connection Through Food
Wilson’s deep connection to Singapore extends beyond gastronomy. He speaks eloquently about the city’s “history as a trading port and its diversity as a multicultural city,” noting that “ports are often underappreciated—they’ve not only moved goods but have long been powerful platforms for the exchange of ideas, culture and knowledge.”
This historical perspective informs his understanding of why Singapore’s food scene is so dynamic. The city’s culinary excellence isn’t accidental—it’s the result of centuries of cultural exchange, migration, and adaptation. You can taste this history in every dish: the Peranakan laksa blending Chinese and Malay traditions, the South Indian breakfast foods brought by Tamil migrants, the Hainanese chicken rice adapted from Chinese immigrants, the roti prata from Indian Muslim traders.
When Wilson says “Singapore embodies that spirit,” he’s connecting the past to the present, explaining why a small city-state can compete with global culinary capitals.
The Verdict
Chef Michael Wilson’s assessment of Singapore’s food scene is authoritative because it comes from someone who works at the highest level of gastronomy while maintaining genuine enthusiasm for street food and everyday dining. His perspective demolishes the false hierarchy between “high” and “low” cuisine, treating a $3 plate of chicken rice with the same seriousness as a multi-course tasting menu.
What emerges from Wilson’s observations is a portrait of Singapore as a place where food excellence is woven into the cultural fabric. It’s a city where a Michelin-starred chef queues at hawker stalls for crispy roti prata dunked in mutton curry, where industrial estates hide restaurants serving crab bee hoon that’s a “total flavour bomb,” and where breakfast can be an South Indian feast of paper-thin masala dosa, a plate of kaya toast with soft-boiled eggs, or coin pratas at a place so popular you need to queue.
Singapore’s food scene, through Wilson’s eyes, is “vibrant, diverse, and always evolving—there’s always something new and exciting to discover.” For a chef at his level to maintain this sense of excitement and discovery speaks volumes about the depth and dynamism of Singapore’s culinary landscape. It’s not just world-class—it’s in a class of its own, where street vendors and star chefs operate in the same ecosystem, all pushing toward the same goal: extraordinary food, accessible to everyone.