9 Best Restaurants in Little India, Singapore

Of the Tekka Market's many tantalizing eateries, this spot, in business since the 1950s, comes highly recommended—as evidenced by lines that are particularly long at lunchtime. It's worth the wait, though, to enjoy a comfort meal of aromatic biryani rice combined with fork-tender chicken or mutton chunks, and all the orders come with a side of vegetable dhal and pickled vegetables.

The trademark shortbread-like crust, which has a light almond flavor, puts this bakery's pastries in a class above those made elsewhere; it's also why the take-out shop's buttery, golf ball–sized pineapple tarts and silky smooth bean curd tarts are often sold out. Luckily, Le Café sells a bunch of other goodies, including traditional moon-pie pastries filled with lotus-seed paste, prawn-roll snacks, and mao shan wang–filled durian puffs that are downright addictive. Pretty gift boxes are available if you're planning on bringing home food gifts. Order ahead from the website to avoid being disappointed as things can get busy, especially during the Chinese New Year period.

Give into the heady aromas wafting out of this Indian-influenced barbecue joint, and you won’t regret it. Although a meal here is pricier than those at its more casual neighbors, the cost difference is easily justified by the intense, mouthwatering flavors and creative menu. The show stealer is the juicy suckling pig biryani, its pork barbecued to a perfect char. The meat platters (for one or two diners) offers a taste of their best hits (beef brisket, masala pork ribs, spice-crusted lamb chops).

This casual, cafeteria-style, Indian restaurant is one of the best (and busiest) of its kind in Little India. Standout dishes include the signature fish-head curry, as well as the fish tikka, mutton mysore, and prawn masala, but choose whatever sounds good, and you'll still do well. Everything is served on large banana leaves; cracker-like papadam and two scoops of the day's vegetables come with every meal. Spice levels vary, but if the heat catches up with you, ask for curd (traditional yogurt) or raita (yogurt with cucumber and seasonings) to help cool things down. Fun fact: Founder/owner Mr Chellappan was so inspired by the Apollo 11 mission, he named the restaurant after it!

Singapore’s vibrant third-wave coffee scene owes a lot to to Chye Seng Huat Hardware, one of the first specialty coffee spots in the area. The former hardware store turned hip coffee space is rarely empty, and regulars swear by both the brews and the robust brunch menu. Inside, the two-story complex includes a coffee school, retail space stocked with coffee gadgets and gear, and a roastery.

In operation since 1947, this is one of Little India's best-known stops for northern and southern Indian vegetarian cuisine. Most plates come with curries, rice, dhal, condiments, Indian breads, or special sauces; for dessert there's a well-stocked counter of sweets. Busy days tend to be very busy, so plan on sharing a table in the downstairs dining room; upstairs it's slightly quieter and more spacious.

This no-frills vegetarian restaurant is a long-running local favorite and one of the better south Indian restaurants in vibrant Little India. Opt for the thali if you're hungry: it's a large platter of dosai (pancakes) with three spiced vegetables, curd, dhal, rasam (hot and sour soup), papadam, and Indian-style condiments. Also recommended are the paper dosai, a thin, crispy rice flour crepe in an enormous roll served with two spicy coconut chutneys and rasam. Make sure you order a cup of their freshly brewed masala tea with hand pulled froth.

You'll be spoiled for choice when it comes to Indian food on Race Course Road, but this restaurant established in 1969), along with the similarly popular Banana Leaf Apolo a few blocks down, is widely considered the best of the lot. There's a full range of North and South Indian options here, but the fish-head curry with okra and pineapple, the milagu kozhi varuval (chicken with pepper and coriander seeds), and the masala prawns are some of the standouts. The contemporary space is decorated with mosaic tiles, polished black flooring, and tables that surround a central open kitchen. The chef uses no food coloring and practices eco-friendly dining policies.