Fish and chips—the quintessential British comfort food that has found a beloved place in Singapore’s diverse culinary landscape. From humble hawker stalls to upscale British restaurants, this classic dish has been adapted, refined, and reimagined across the island. After extensive research into Singapore’s fish and chips scene, here’s a comprehensive review organized by price categories, quality standards, and dining experiences.
Understanding Fish & Chips: What Makes It Great?
Before diving into specific eateries, it’s essential to understand what separates exceptional fish and chips from mediocre ones. The magic lies in three critical elements:
The Fish: Freshness is paramount. Traditional British fish and chips use cod or haddock, both prized for their delicate, flaky texture and mild flavor. In Singapore, you’ll also find dory, tilapia, sea bass, and other varieties. The fish should be moist inside with flesh that flakes easily.
The Batter: Two dominant styles exist in Singapore. Beer batter creates that signature fluffy, airy coating that British fish and chips are famous for. Crumb-style batter delivers extra crispiness but can sometimes overshadow the fish’s natural texture. The best batter should be golden, crispy, and free from excessive greasiness.
The Chips: Proper chips are thick-cut, fluffy inside, and crispy outside. Some establishments use crinkle-cut or thin fries as substitutes, which offer their own nostalgic appeal but diverge from tradition.
Budget-Friendly Options ($6-$10)
5 Star Corner Western Food – $6
Location: Hougang Central
This local Western food stall, affectionately known as “Ah Beng Western Food,” represents the hawker center approach to fish and chips. Using dory fillets with crumb-style batter, they prioritize portion size and value over refinement. The fish comes in generous portions accompanied by various sides, making it ideal for casual meals with friends.
Verdict: Not the most refined fish and chips, but excellent value for money. Perfect for satisfying cravings without breaking the bank.
Tip Top Western – $7.50
Location: Marine Parade Central
A three-generation establishment now run by culinary school graduate Darelle Tng brings a touch of professionalism to affordable fish and chips. Their unique approach uses a whole tilapia fillet rather than portioned pieces, which helps retain moisture and delivers succulent texture. The use of crinkle-cut fries instead of traditional thick chips adds old-school Western stall nostalgia.
Verdict: Excellent value with thoughtful preparation. The whole fillet approach shows culinary understanding, and at this price point, it’s hard to complain.
Master Chippy – $7.80-$15.80
Location: Toa Payoh North
Operating since 1986, this HDB eatery offers impressive variety with multiple fish options—Pacific Dory ($7.80), Tilapia ($10.80), Atlantic Halibut ($13.80), and Ocean Sea Bass ($15.80). The consistency of their light, crispy batter across all fish varieties demonstrates skill and attention to detail.
Verdict: The best budget option if you want choice. The ability to upgrade to premium fish at reasonable prices makes this a smart pick for varying budgets.
Mid-Range Options ($13-$22)
Fish & Chicks – $13.90
Multiple Locations
What started as a small Western stall in 2016 has expanded to 12 outlets islandwide. Their Classic Fried Codish features sweet, flaky codfish with crispy fries. More adventurously, they offer versions with salted egg sauce or chilli crab sauce ($16.90)—distinctly Singaporean twists on the British classic.
Verdict: The fusion approach won’t please purists, but the quality codfish at this price point is commendable. The salted egg and chilli crab versions showcase creative localization.
Big Fish Small Fish – $14.90++ to $18.80++
Multiple Locations (Halal-certified)
This fish and chips specialist stands out for variety. Starting with Hoki ($14.90++), customers can upgrade to Sea Bass ($16.30++) or Haddock ($18.80++). Each order includes skin-on fries and two free sides (mint mushy peas, barbecue beans, or coleslaw). The halal certification also makes this accessible to more diners.
Verdict: The specialist approach pays off. Having multiple fish options and generous sides makes this feel like a complete meal. Hoki lacks flavor, so spring for the upgrades if possible.
Walaku – $13.80++
Location: Joo Chiat (Halal-certified)
This halal cafe takes bold liberties with tradition. Their New York Fish & Chips features fish coated in cereal crumbs, doused in cheese sauce, and served with truffle fries. This is fish and chips reimagined through an Asian fusion lens.
Verdict: Not traditional by any measure, but the inventiveness is admirable. The cereal coating adds textural interest, though purists should look elsewhere.
Lad & Dad – $19-$29
Location: Tanjong Pagar Plaza
This father-and-son operation evolved from hawker roots to a standalone restaurant while maintaining affordability. Using quality Atlantic haddock with proper beer batter, accompanied by straight-cut fries, mushy peas, and tartar sauce, they nail the British comfort food aesthetic. The fish delivers that addictive crispy crunch with flaky, flavorful flesh.
Verdict: Perhaps the best value-for-money fish and chips in Singapore when considering quality ingredients. The beer-battered haddock at this price point is remarkable.
Lad & Co. – From $19
Location: Tanglin Post Office Building
The sister eatery to Lad & Dad offers the same excellent beer-battered haddock in a more casual beer garden setting. The consistency between the two establishments speaks to solid kitchen standards.
Verdict: Same great fish as Lad & Dad with a different atmosphere. Choose based on location and vibe preference.
Molly Malone’s Irish Pub – $18++
Location: Circular Road
As Singapore’s first Irish pub, Molly Malone’s brings authenticity to their fish and chips. The white fish is battered in a secret recipe and served with crispy fries, lemon, and fresh tartare sauce at a very reasonable $18++.
Verdict: Solid pub grub at fair prices. The atmosphere adds value—this is fish and chips as it’s meant to be enjoyed, with a pint in a lively setting.
I am… – $16.90++
Location: Haji Lane (Halal-certified)
This popular cafe prepares fish and chips in “true-blue British fashion” with fluffy dory fillet and thick-cut fries laced with malt vinegar. The halal certification and trendy location make it accessible and Instagram-friendly.
Verdict: Good execution of the classics in a vibrant setting. The malt vinegar touch shows attention to authenticity.
Coastes – $22++
Location: Sentosa (Siloso Beach)
The beach bar setting offers Atlantic cod coated in beer batter, then air-fried until golden-brown. Thick-cut fries and zingy tartar sauce complete the plate. The air-frying approach is a healthier twist, though traditionalists might miss the deep-fried richness.
Verdict: The beachside location justifies the price premium. Air-frying produces good results, though it’s a departure from tradition.
Greenwood Fish Market – $21.95++
Location: Multiple locations
Combining a restaurant with a wholesale seafood market ensures freshness. Their House Fish & Chips uses catfish—an unconventional choice—battered, deep-fried, and served with hot chips and side salad.
Verdict: The freshness guarantee is valuable, though catfish is a curious choice that may not appeal to everyone. Points for the farm-to-table concept.
Premium Options ($26-$50)
Smith’s Authentic British Fish & Chips – $26.50+
Location: Bukit Timah Road
A proper specialist fish and chip shop, Smith’s focuses solely on the UK’s most popular dish. Their standard Cod or Haddock and Chips exemplifies why these two fish dominate the scene. Cod offers a milder flavor with signature flaky texture, while haddock has slight natural sweetness with less pronounced flaking.
Verdict: Authenticity comes at a price, but this is legitimate British fish and chips. The choice between cod and haddock shows respect for tradition. Recommended for those seeking the real deal.
Angie’s Oyster Bar & Grill – $28++
Location: Outram Road
While primarily known as an oyster bar, their Angie’s Original Fish ‘N Chips deserves attention. Wild-caught ling fish from New Zealand is coated in airy tempura batter laced with stout, then served with chips, crushed peas, and jalapeño tartar sauce.
Verdict: The use of ling fish and stout-laced tempura batter shows culinary sophistication. The jalapeño tartar is an inspired twist. Premium pricing but unique execution.
The English House – $50++
Location: Mohamed Sultan Road
Founded by Marco Pierre White (the youngest chef to earn three Michelin stars at age 32), this restaurant represents the pinnacle of fish and chips in Singapore. The Beer Battered Wild Cod Fillet with Triple Cooked Chips is expertly prepared with an addictive tartar sauce that binds flavors beautifully.
Verdict: Legitimately the best fish and chips in Singapore. The price reflects the pedigree, quality ingredients, and refined execution. This is a special occasion dish, not everyday eating, but worth experiencing at least once.
Key Observations Across the Scene
Halal Options Are Limited But Growing: Only Big Fish Small Fish, Walaku, and I am… offer halal-certified fish and chips, representing a gap in the market.
The Battle Between Tradition and Innovation: Singapore’s fish and chips scene splits between purists using beer batter and proper British techniques, and innovators adding salted egg, chilli crab, cereal coatings, and cheese sauces.
Fish Variety Matters: While cod and haddock remain gold standards, the availability of dory, tilapia, sea bass, haddock, halibut, catfish, and ling provides options for different budgets and preferences.
Value Exists at Every Price Point: From $6 hawker fare to $50 fine dining, each tier offers value relative to its ingredients and execution quality.
Recommendations by Category
Best Overall Value: Lad & Dad ($19-$29) – Quality Atlantic haddock with proper beer batter at mid-range pricing.
Best Budget Option: Master Chippy ($7.80-$15.80) – Variety and consistent quality at hawker prices.
Best for Authenticity: Smith’s Authentic British Fish & Chips ($26.50+) or The English House ($50++) – depending on your budget.
Best Halal Option: Big Fish Small Fish ($14.90++-$18.80++) – Fish variety and generous sides.
Most Creative: Walaku ($13.80++) – For those who want fusion innovation.
Best Atmosphere: Coastes ($22++) – Beach vibes add intangible value.
Best Premium Experience: The English House ($50++) – Michelin-pedigree execution worth the splurge.
Final Thoughts
Singapore’s fish and chips landscape proves that this British classic has been thoroughly adopted and adapted locally. Whether you’re seeking authentic beer-battered cod, innovative salted egg fusion, or simply good value at a hawker center, options exist for every preference and budget.
The most impressive aspect is how establishments at every price point demonstrate respect for the dish’s fundamentals—crispy exterior, moist fish, proper accompaniments—while finding room for personal expression. From three-generation hawker stalls to Michelin-starred chef establishments, fish and chips in Singapore reflects the island’s culinary diversity and its ability to honor tradition while embracing innovation.
The key is knowing what you want: authenticity or creativity, budget or premium, casual or refined. With this guide, you’re equipped to make the right choice for any occasion.