Best Pork Dishes in Singapore

Chinatown·$

SGD7.00

Standard char kway teow plus an additional serving of cockles for SGD 2.

Tip: If cockles are your main draw, add the extra serving. The base portion is already generous, but more is never a bad thing here.

Char Kway Teow with Extra Cockles

Swee Choon Tim Sum Restaurant

Outram·$

SGD5.50

Standard char kway teow plus an additional serving of fresh cockles.

Tip: The extra cockles are worth the upcharge. Meng Kee's cockle quality is consistently high.

Siew Mai (Pork and Shrimp Dumplings)

Hai Tien Lo

Marina Centre·$$

SGD11.80

Open-topped dumpling of minced pork and shrimp, topped with fish roe.

Tip: These have a more delicate texture than many versions — eat them quickly before they cool, as the wonton wrapper firms up when cold.

Mee-Suah Kueh (Wheat Noodle Cake)

Jalan Besar·$$

SGD5.50

Pressed wheat noodle cake with savoury meat and vegetable toppings.

Tip: This is a lesser-known item worth exploring if you've had the standard dumplings. It's different enough to break up a dim sum run.

#10

Bitter Melon with Pork Ribs Soup

Soup Restaurant

Orchard·$$

SGD18.50

Cooling soup with bitter melon balancing tender pork ribs in a light herbal broth.

Tip: Perfect for hot days. The bitter melon is an acquired taste but pairs beautifully with the pork and broth.

#11

Mapo Tofu

Auntie's Wok and Steam

Bugis·$$

SGD13.00

Silky tofu in a numbing and spicy Szechuan sauce with ground pork.

Tip: This is the perfect introduction to numbing-spicy flavors — the tofu's silkiness balances the heat beautifully.

#12

Char Kway Teow (Dry Version)

Chinatown Complex Market & Food Centre

Chinatown·$

SGD5.00

Less sauce-heavy version with focus on the noodles and tossing rather than broth.

Tip: Ask for 'less sauce' or the dry version to emphasize the crispy noodles and smoky flavor over liquid.

#13

Satay Madura

Cumi Bali

Tanjong Pagar·$$

SGD9.00

Grilled meat skewers with thick peanut sauce made from Indonesian palm seeds.

Tip: Order several sticks — they're addictive. The peanut sauce is house-made and worth savoring.

#14

Steamed Xiao Long Bao

Chinatown·$

SGD5.00

Delicate dumplings filled with pork and aspic, served in a bamboo steamer.

Tip: Stall #02-135 is open Wed-Fri 11:00-20:30, Sat-Sun 10:30-20:30, closed Mon-Tue. Order 1-2 steamer baskets and eat immediately while they're hot.

#15

Rice Bowl with Pork and Toppings

Hill Street Tai Hwa Pork Noodle

Lavender·$

SGD5.00

Steamed white rice topped with minced pork, liver slices, and side vegetables.

Tip: Ask for the rice bowl if you're not in the mood for noodles but still want the signature Tai Hwa experience.

#16

Steamed Kurobuta Pork Char Sieu Rice Roll with Dry Sakura Shrimp

Hua Ting Restaurant

Orchard·$$$

SGD13.50

Silky steamed rice roll filled with Kurobuta pork and topped with crispy sakura shrimp.

Tip: Order this early in your dim sum meal — the rice rolls are best eaten immediately after steaming.

#17

Drunken Noodles (Pad Krapow Moo)

Nakhon Thai Restaurant

City Hall·$

SGD8.50

Stir-fried noodles with pork, holy basil, and spicy sauce.

Tip: The basil is essential — it should be prominent in aroma and flavor. This is comfort food with genuine heat.

#18

Char Kway Teow with Extra Lap Cheong

Hill Street Tai Hwa Pork Noodle

Outram·$

SGD5.00

Standard char kway teow with additional pieces of sweet Chinese sausage.

Tip: If you enjoy the sweet-savory contrast of lap cheong, request extra. It elevates the whole dish.

#19

Stewed Pork Knuckle with Herbs

Soup Restaurant

Orchard·$$

SGD26.00

Braised pork knuckle until the skin and meat are tender, served in a rich herbal broth.

Tip: This is warming and satisfying. The collagen-rich meat is good for skin. Serve with plain rice.

#20

Bak Chor Mee with Extra Toppings

Lavender·$

SGD7.00

Standard bak chor mee upgraded with additional liver, meatballs, and fried sole.

Tip: The extra toppings cost about SGD 1.50 more but significantly improve the dish. Worth it if not watching your wallet closely.

#21

Minced Meat Noodle

Tian Tian Fishball Noodle

Bedok·$

SGD3.50

Thin noodles topped with ground pork and served in light broth.

Tip: Minced meat is lighter than fishballs. Order if you want noodles but feel peckish rather than starving.

#22

Abalone Siu Mai

Jin Ting Wan

Marina Bay·$$$

SGD18.00

Pork dumpling topped with braised abalone, a seafood variation.

Tip: Abalone siu mai is pricier than standard versions but worth trying to compare. The abalone should be tender, not tough or chewy.

#23

Bak Kut Teh with Braised Pork Belly

Song Fa Bak Kut Teh

Clarke Quay·$$

SGD16.00

Standard bak kut teh elevated with tender braised pork belly pieces.

Tip: Worth the premium if you want to feel pampered. The pork belly is melt-in-mouth tender and flavors the entire bowl.

#24

Larb Moo (Spicy Pork Salad)

Padaek Lao-Thai Kitchen

Tanjong Pagar·$$

SGD11.00

Minced pork with lime, fish sauce, and fresh herbs in a warm salad.

Tip: The heat from fresh Thai chilies is immediate and sharp — request moderate heat on first visit, then increase next time.

#25

Vermicelli Roll with Pig's Liver

Tim Ho Wan

Toa Payoh·$$

SGD4.20

Silky rice noodle roll filled with tender pig's liver, from the Big 4 must-tries.

Tip: If you've never had pig's liver before, this is the place to try it. The preparation here is delicate and not at all intimidating.

#26

Steamed Crispy Red Rice Roll with Shrimp & Pork

Jin Ting Wan

Marina Bay·$$$

SGD13.00

Glutinous rice wrapped around shrimp and pork, then crisped until golden.

Tip: This style is less common than the steamed, cheong-fun style rice rolls. The crispy exterior adds a new dimension — worth trying if you're familiar with standard versions.

#27

Minced Meat Ball (Guan Tiao)

Putien

SGD12.00

Delicate ball of finely minced pork, set in a silky egg custard sauce.

Tip: This demonstrates Fujian cooking philosophy — simplicity and technique matter more than complex flavors. The meatball's delicate texture is the point.

#28

Larb (Northern Thai Salad)

Soi Candy

Chinatown·$$

SGD11.00

Minced meat tossed with lime, fish sauce, herbs, and crushed rice in a spicy salad.

Tip: The fresh herbs are essential — ask for extra mint and cilantro if you love them. The balance changes with each bite.

#29

Braised Pork Rice

Tiong Bahru Market

Tiong Bahru·$

SGD5.50

Slow-cooked braised pork with soft rice.

Tip: This is a warming, satisfying dish. Order if you want something hearty and slow-cooked.

#30

Charcoal Sweet Peas with Lardo and Garlic Flower

Basque Kitchen by Aitor

Raffles Place·$$$

SGD24.00

Tender sweet peas charred over charcoal, topped with Italian lardo and delicate garlic flower.

Tip: Don't skip this just because it's a vegetable course. The charring and lardo make it as satisfying as any meat dish.

#31

Teochew-Style Pork Ribs Stewed in Herbal Broth

Crystal Jade Golden Palace

Orchard·$$$

SGD24.00

Tender pork ribs braised in a warming herbal broth with ginseng and goji berries.

Tip: Drink the broth at the end — it's where all the herbal flavors concentrate. Ask for it to be served hot.

#32

Dong Po Pork (Red Braised Pork Belly)

Dian Xiao Er

HarbourFront·$$

SGD28.00

Tender pork belly braised until melt-in-mouth, glazed in a dark savory-sweet soy sauce.

Tip: This is rich and savory. Order it with plain white rice to soak up the sauce. One order can serve 2-3 people as a side.

#33

Char Kway Teow with Extra Egg

Crystal Jade Golden Palace

Chinatown·$

SGD5.50

Standard char kway teow with an additional egg stirred through for richer texture.

Tip: Worth the 50 cents. The extra egg creates a more luxurious mouthfeel throughout the dish.

#34

Siu Mai with Conpoy

Orchard·$$$

SGD12.00

Open-top pork and shrimp dumplings topped with dried scallop, wrapped in thin yellow pastry.

Tip: The conpoy adds a unique flavor. These pair perfectly with their signature har gow and rice roll.

#35

Char Siu Pao (Baked Barbecue Pork Buns)

Imperial Treasure Super Peking Duck

$$$

SGD14.00

Soft baked buns filled with sweet and savory barbecued pork.

Tip: Order these while they're hot — they cool quickly and the texture changes. Eat within the first 5 minutes.

#36

Vietnamese Pancake (Banh Xeo)

So Pho

Novena·$$

SGD9.50

Crispy turmeric-infused crepe with shrimp, pork, and bean sprouts.

Tip: Wrap pieces in lettuce leaves with fresh herbs and dip in fish sauce — this is the traditional way and makes each bite fresh.

#37

Char Kway Teow (Light Sauce Version)

Hong Lim Market & Food Centre

Outram·$

SGD4.00

Dry char kway teow with minimal sauce, emphasizing noodle char and wok hei.

Tip: Ask for less sauce if you want to maximize the wok hei and char. Meng Kee's technique shines even more in this lighter version.

#38

Wanton Mee

Chinatown·$

SGD3.50

Noodles topped with wonton dumplings in soy and sesame sauce.

Tip: One of the cheapest noodle options at Hong Lim. Great value if wontons are fresh and dumpling filling is generous.

#39

Char Kway Teow (Large)

Tampines Round Market & Food Centre

Outram·$

SGD5.00

Standard char kway teow served in a larger portion.

Tip: The large portion is worth it if you're hungry. Meng Kee doesn't skimp—it's noticeably more generous than the regular.

#40

Tom Saeb (Spicy Sour Pork Broth)

Padaek Lao-Thai Kitchen

Tanjong Pagar·$$

SGD9.00

Hot and sour broth with pork, lemongrass, and fresh herbs.

Tip: Order this as a counterpoint to heavier dishes — the broth cleanses the palate and aids digestion.

#41

Siu Mai with Conpoy and Mushroom

Man Fu Yuan

Bugis·$$$

SGD12.80

Open-top pork and shrimp dumplings with dried scallop and shiitake, wrapped in fine yellow pastry.

Tip: These showcase why Man Fu Yuan's dim sum is celebrated. The ingredient quality is immediately apparent.

#42

Ho Jiak Dumplings Noodle

Tampines·$

SGD6.00

Noodle soup with handmade dumplings and meat broth.

Tip: This stall is popular among locals. Expect a wait during peak hours but the food justifies it.

#43

Char Siu Rice Bowl (if available)

A Noodle Story

Tanjong Pagar·$$

SGD10.00

Sliced sous-vide char siu over steamed rice with a side of the ramen broth.

Tip: Check if this is available before you visit—it's not always offered and depends on the day's inventory.

#44

Char Kway Teow with Pork Lard

Hill Street Tai Hwa Pork Noodle

Chinatown·$

SGD6.00

Standard char kway teow with increased crispy lard pieces for textural depth.

Tip: The crispy lard pieces are underrated—they provide essential richness and textural contrast. Ask for extra if you enjoy them.

#45

Siu Mai with Pork and Mushroom

Summer Palace

Tanglin·$$$

SGD10.00

Open-topped dumpling with pork and shiitake mushroom filling.

Tip: This is the most reliable way to judge a dim sum kitchen — simple filling and thin wrapper reveal any flaws. Summer Palace's version is textbook.

#46

Rye Bread with Fermented Mushrooms and Honey-Bacon Glaze

Preludio

Tanjong Pagar·$$$

SGD12.00

Artisanal rye bread made with fermented mushrooms, finished with a honey and bacon glaze.

Tip: Ask the server about the fermentation process — the mushrooms are a key part of the bread's depth.

#47

Baeckeoffe

La Table d'Emma

Chinatown·$$

SGD32.00

Traditional Alsatian stew with pork, beef and potatoes, slow-cooked in a sealed pot.

Tip: This is the dish to order if you want authentic Alsatian home cooking — it fills the plate and stomach completely and is worth every dollar.

#4899% recommend

Singapore-Style Ramen

A Noodle Story

Tanjong Pagar·$$

SGD14.00

Springy egg noodles in rich pork broth topped with sous-vide char siu, lava egg, and crispy prawn cakes.

Tip: The sambal on top is essential—mix it into the bowl rather than eating it separately to distribute the heat throughout.

#4998% recommend

Bak Chor Mee

Lavender·$

SGD5.50

Thin egg noodles tossed with minced pork, chili, and vinegar.

Tip: The dish is best eaten immediately—the noodles continue to absorb the sauce if left sitting, which some prefer but many don't.

#5098% recommend

Baked Bun with BBQ Pork (Char Siu Bao)

Tim Ho Wan

Toa Payoh·$$

SGD4.50

Crumbly, fluffy baked bun filled with sweet-salty barbecued pork.

Tip: This is why people queue. Order at least two — the exterior is best when freshly baked. Eat immediately.

#5197% recommend

Sarawak Kolo Mee

Tampines Round Market & Food Centre

Tampines·$

SGD7.00

Springy noodles tossed with shallot oil, lard, char siew, and braised pork ribs.

Tip: There's always a constant queue for this stall. Arrive before 11:30am for lunch or after 8:30pm for supper to minimize wait time.

#5296% recommend

Xiao Long Bao (Soup Dumplings)

Zhong Guo La Mian Xiao Long Bao

Chinatown·$

SGD6.50

Hand-folded pork dumplings filled with 12-hour broth and minced pork.

Tip: Hold the dumpling with chopsticks, bite a small opening, and sip the broth inside first. Then eat the wrapper and filling. The broth is the magic—don't let it spill.

#5396% recommend

Bian Rou (Fujian Wonton Soup)

Putien

SGD14.00

Delicate hand-made wonton with pork pounded 10,000 times, served in a light clear broth.

Tip: This is why Putien has the star. The texture of the wonton filling is unlike anything you've had — it's the result of painstaking hand-pounding.

#5496% recommend

Bak Kut Teh (Pork Rib Soup)

Ng Ah Sio Bak Kut Teh

Farrer Park·$$

SGD14.00

Tender pork ribs in a clear, peppery Teochew-style broth.

Tip: The ribs are fall-apart tender. Use chopsticks to gently pull meat from bone—the meat slides off easily and should never require force.

#5595% recommend

Char Siu Rice

Lee Hong Kee Cantonese Roasted

Tiong Bahru·$

SGD3.50

Tender roasted pork with caramelized glaze served over rice.

Tip: Ask for fatty char siu when ordering—many diners prefer it for the richer taste. The vendor will point to the meat so you can specify lean or fatty.

#5694% recommend

Char Kway Teow

Chinatown·$

SGD5.00

Flat rice noodles wok-tossed with cockles, lap cheong, bean sprouts, and egg.

Tip: The perpetual queue moves surprisingly fast. The uncle works steadily and rarely makes mistakes. The wait feels longer than it is.

#5794% recommend

Bak Kut Teh

Song Fa Bak Kut Teh

Clarke Quay·$$

SGD12.00

Tender pork ribs simmered in an aromatic, peppery garlic broth.

Tip: The meat should fall away from bone with minimal effort. If you're tugging, it's not fresh that day—rare here, but worth noting.

#5894% recommend

Jamón Ibérico with Pan Tostado

Esquina

Keong Saik·$$$

SGD42.00

Premium Iberico ham sliced thin, served with toasted bread and olive oil.

Tip: Jamón Ibérico is non-negotiable in Spanish dining. Esquina sources excellent quality.

#5994% recommend

Tonkotsu Ramen

Wah Lok Cantonese Restaurant

Telok Ayer·$$

SGD14.50

Rich pork bone broth ramen with house-made noodles, chashu, soft egg, and vegetables.

Tip: Arrive early or after 2pm lunch rush. Dinner on weekends means a wait.

#6092% recommend

Baked Barbecue Pork Bun (Char Siu Bao)

City Hall·$$$

SGD12.50

Soft, fluffy baked bun filled with sweet-salty barbecued pork, a classic dim sum favorite.

Tip: This is a must-order. The bun-to-filling ratio is perfect, and the buns are baked fresh throughout service.

#6192% recommend

Singapore-Style Ramen (Signature)

A Noodle Story

Tanjong Pagar·$$

SGD16.00

Premium version with additional char siu and larger portions of toppings.

Tip: The Signature is noticeably more generous. For a hearty appetite or full lunch, this is the better value despite the higher price.

#6292% recommend

Beef Tongue Egg Tart with Pork Jowl

Born

Tanjong Pagar·$$$

SGD288.00

Savory tart filled with tender beef tongue and silky pork jowl, topped with caviar and otoro.

Tip: Start the meal by requesting the tasting menu at the lower price point on Tuesdays-Thursdays if budget is a concern — $288 versus $368 for the same quality experience.

#6391% recommend

Godmama's Crayfish Nyonya Yellow Mee

Godmama

City Hall·$$$

SGD23.90

Noodles simmered in prawn, chicken, and pork stock topped with crayfish and crispy elements.

Tip: The sambal on the side is key — add it gradually to control heat. The pork belly and crayfish are the stars.

#6491% recommend

Char Kway Teow

Lee Hong Kee Cantonese Roasted

Outram·$

SGD4.00

Flat rice noodles wok-tossed with cockles, sausage, bean sprouts, and egg.

Tip: Meng Kee is consistently ranked among Singapore's top char kway teow in blind comparisons. It deserves recognition alongside more famous stalls.

#6591% recommend

Char Siew Rice

Tiong Bahru Market

Tiong Bahru·$

SGD4.50

Barbecued pork over fragrant rice with gravy.

Tip: The char siew should be tender, not tough. Fresh char siew glisten slightly; avoid dry-looking pieces.

#6690% recommend

Babi Assam

House of Peranakan Petit

Tiong Bahru·$$

SGD16.00

Pork belly simmered in tamarind and sour plum sauce with ginger and spices.

Tip: The sour notes are distinctive — don't expect typical curry. This is complex and rewarding.

#6790% recommend

Roasted Pork Rice

Tiong Bahru·$

SGD4.00

Crispy-skinned roasted pork served with rice.

Tip: The roast pork skin is the best part—opt for extra skin if the vendor offers it. Pairs well with char siu as a two-meat combination.

#6890% recommend

Mixed Meat Claypot Rice

Lian He Ben Ji Claypot Rice

Chinatown·$

SGD9.00

Combination of chicken, sausage, and pork in claypot rice.

Tip: Can't choose between proteins? The mixed version is your answer. You get all three in one pot.

#6989% recommend

Charcoal-Grilled Pork Neck Skewer

Telok Ayer·$$

SGD18.00

Kurobuta pork neck marinated and charcoal-grilled until caramelized.

Tip: The charcoal char adds depth of flavor. Eat these immediately while warm and crispy.

#7089% recommend

Northern Thai Pork Stew

Soi Candy

Chinatown·$$

SGD14.50

Slow-cooked pork belly in dark aromatic broth with fermented bean paste and chilies.

Tip: The pork melts in your mouth. Don't skip the braising liquid — it's the heart of the dish. Order extra rice.

#7189% recommend

Siew Mai with Hokkaido Dried Scallop

Jin Ting Wan

Marina Bay·$$$

SGD16.00

Pork dumpling topped with braised Hokkaido scallop, silky wonton skin.

Tip: The scallop topping is the key differentiator — it's not a standard Siew Mai. Order multiple pieces to appreciate the scallop's briny sweetness.

#7289% recommend

Ngoh Hiang

The Blue Ginger

Tanjong Pagar·$$$

SGD14.00

Beancurd skin rolls filled with minced pork and shrimp, fried until crispy.

Tip: Order ngoh hiang and eat immediately while the exterior is crispy. The contrast with the soft filling is what makes this dish work.

#7388% recommend

Croquetas de Jamón

Esquina

Keong Saik·$$$

SGD24.00

Creamy ham croquettes with béchamel and Jamón, fried until golden.

Tip: These are crispy outside and creamy inside. Eat them immediately when they arrive.

#7488% recommend

Shio Ramen

Zhong Guo La Mian Xiao Long Bao

Telok Ayer·$$

SGD13.50

Light salt-based broth ramen with fresh toppings and delicate flavor.

Tip: Perfect if you find tonkotsu too heavy. The shio broth is refreshing and not oily.

#7588% recommend

Shrimp Xiao Long Bao

Chinatown·$

SGD7.50

Shrimp and pork dumplings with 12-hour seafood broth.

Tip: The shrimp broth is lighter and more delicate than the pork version. Try this if you prefer less assertive flavors.

#7687% recommend

Hati Babi Bungkus

Rempapa

Paya Lebar·$$

SGD14.00

Minced pork liver and flesh wrapped in caul fat, grilled over charcoal with spiced seasoning.

Tip: This is a rare dish — not many restaurants make it. The pickled mustard greens on top cut through the richness beautifully.

#7787% recommend

Siu Mai (Pork & Shrimp Dumpling)

Swee Choon Tim Sum Restaurant

Jalan Besar·$$

SGD4.50

Open-top pork and shrimp dumplings topped with a single roe.

Tip: Consume immediately—the filling cools quickly and the wrapper becomes rubbery.

#7885% recommend

Shanghai Xiao Long Bao

Swee Choon Tim Sum Restaurant

Jalan Besar·$$

SGD4.50

Soup dumplings filled with pork and aspic in delicate wonton wrapper.

Tip: Eat immediately after they arrive — the skins soften and soup leaks out if you wait. Pick up gently with chopsticks from the side, not the top.

#7985% recommend

Siew Mai (3 pieces)

Uncle Kun's Delicacies

Toa Payoh·$

SGD3.60

Open-topped pork and shrimp dumplings, steamed and topped with fish roe.

Tip: Siew mai quality separates real dim sum skill from casual dumpling making. Here you can taste 60 years of experience in the filling texture.

#8085% recommend

Ngo Hiang

Guan Hoe Soon Restaurant

Joo Chiat·$$

SGD11.80

Pork-filled spring roll with shrimp and seasonings, deep-fried golden.

Tip: Order this first — it's the classic opening to a Peranakan meal and signals the kitchen's competence.

#8185% recommend

Three-Meat Combination Rice

Lee Hong Kee Cantonese Roasted

Tiong Bahru·$

SGD8.00

Char siu, roast pork, and roast duck served together over rice.

Tip: Order this if it's your first visit—you'll taste all three signature meats and understand why there's always a queue. Enough for two people if eating lightly.

#8282% recommend

Gyoza (Pork Dumplings)