Guide to Singapore’s Affordable Eateries

by | Dec 11, 2025 | Uncategorized | 0 comments

Introduction: Quality Dining on a Budget

Singapore’s culinary scene offers exceptional value if you know where to look. This comprehensive guide explores affordable eateries with detailed menu breakdowns, signature dishes, and even recipes you can recreate at home.

1. Khoi Grill & Hotpot – Vietnamese Excellence

Location: 283 Jalan Besar
Price Range: S$9.50 – S$22 per pax
Hours: Daily 3pm – 4am

Menu Highlights

Hot Pot Platter (S$38 for 4 pax)

  • Fresh lala clams
  • Prawns and sotong
  • Sliced beef
  • Tom yum soup base with kangkong, cabbage, tomatoes, lady’s fingers
  • Thick bee hoon

Khoi Combo #4 (S$48 for 4 pax)

  • Pork skewers
  • Beef tenderloin with BBQ sauce
  • Pork belly wrapped enoki
  • Black pepper chicken wings
  • Chilli octopus
  • Three house sauces

Khoi Combo #1 (S$88 for 4 pax)

  • Beef rib eye
  • Beef tenderloin
  • Beef short rib
  • Boneless beef short rib

Recipe: Vietnamese Tom Yum Hotpot (Home Version)

Ingredients:

  • 2L chicken or seafood stock
  • 3 stalks lemongrass, bruised
  • 5 kaffir lime leaves
  • 4 Thai chilies
  • 3 tbsp tom yum paste
  • 2 tomatoes, quartered
  • 200g mixed seafood
  • 200g sliced beef
  • Assorted vegetables (cabbage, kangkong, mushrooms)
  • Fish sauce and lime juice to taste

Instructions:

  1. Bring stock to boil, add lemongrass and lime leaves
  2. Stir in tom yum paste and simmer 10 minutes
  3. Add tomatoes and chilies, cook 5 minutes
  4. Transfer to hotpot, maintain simmer
  5. Cook meats and seafood in broth for 2-3 minutes
  6. Add vegetables last, cook until tender
  7. Season with fish sauce and lime juice

Review

★★★★☆ The late-night hours and authentic Vietnamese flavors make this a standout. The hotpot broth is aromatic without being overpowering, and the meat quality exceeds expectations for the price. The grill combos offer excellent variety, though the venue can get smoky during peak hours.

2. KOAL – East Meets West Char-Grill

Location: Shaw Centre, #03-09/10/11
Price Range: S$26.50++ per pax
Hours: Tue-Sun 11:30am-2:30pm, 6pm-10pm (Closed Mon)

Complete Menu Breakdown

All Day Sides

  • Red Skin Potato Salad – S$10
  • Crispy Pork Riblets – S$16
  • KOAL’s Bread Roll (with bacon, sour cream & chive butter) – S$10

Mains

  • Hanging Tender (180gm) – S$26
  • Chicken Leg, Bone-in – S$16
  • Salmon with Kimchi Butter Sauce – S$20

Desserts

  • Freshly Fried Donut (2 pieces) – S$8

Recipe: Kimchi Butter Sauce

Ingredients:

  • 100g unsalted butter
  • 3 tbsp kimchi, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp kimchi juice
  • 1 tsp gochugaru (Korean chili flakes)
  • Pinch of sugar
  • Spring onions for garnish

Instructions:

  1. Melt butter in pan over medium heat
  2. Add garlic, sauté until fragrant (30 seconds)
  3. Stir in chopped kimchi and juice
  4. Add gochugaru and sugar
  5. Simmer 2-3 minutes until flavors meld
  6. Spoon over grilled salmon
  7. Garnish with sliced spring onions

Review

★★★★★ KOAL delivers restaurant-quality char-grilled dishes with creative Asian twists. The sharing portions encourage communal dining, and the bread roll is addictive—crispy outside, fluffy inside, with bacon bits throughout. The kimchi butter sauce on salmon perfectly balances richness with tangy heat. Only downside: closed Mondays.

3. Gyu Nami – Hawker-to-Restaurant Success Story

Location: Orchard Gateway, #B2-06
Price Range: S$15 per bowl
Hours: Mon-Fri 12pm-3pm, 5pm-8pm; Sat-Sun 12pm-8pm

Menu Selection

Donburi Bowls (All S$15)

  • Wagyu Roast Beef Donburi (Signature)
  • Salmon (Aburi) Mentaiko Donburi
  • Unagi (Eel) Donburi
  • Salmon Sashimi Donburi

Sides

  • Chicken Yakitori (3 sticks) – S$5
  • Tomago Mentaiko – S$5
  • Edamame – S$5

Recipe: Wagyu Roast Beef Donburi (Simplified)

Ingredients:

  • 300g wagyu beef or quality ribeye
  • 2 cups Japanese rice
  • 2 tbsp soy sauce
  • 1 tbsp mirin
  • 1 tbsp sake
  • 1 tsp sugar
  • 2 cloves garlic, sliced
  • Spring onions, sliced
  • Sesame seeds
  • Optional: onsen egg

Instructions:

  1. Season beef with salt and pepper, let rest 30 minutes
  2. Sear beef in hot pan, 2 minutes each side for medium-rare
  3. Rest 10 minutes, slice thinly against grain
  4. Mix soy sauce, mirin, sake, and sugar for sauce
  5. Cook rice, place in bowl
  6. Arrange beef slices over rice
  7. Drizzle sauce, top with garlic chips, spring onions, sesame seeds
  8. Add onsen egg if desired

Review

★★★★☆ The humble origins shine through in the focused, quality-driven menu. At S$15, the Wagyu Roast Beef Donburi offers remarkable value—tender, flavorful beef over perfectly cooked rice. The mentaiko sides are creamy and savory. Limited seating and peak-hour queues are the only drawbacks.

4. PaoFan Paradise – Unique Hotpot Experience

Location: 107/109 Rowell Road
Price Range: S$12-14.50 per pax
Hours: Daily 11:30am-3pm, 5pm-11pm

Menu Features

Paofan Bowls (From S$12)

  • Various individual portions

Lala PaoFan Hotpot (S$58 for 4 pax)

  • Fresh lala clams
  • Prawns, clams, crayfish
  • Signature garlic fried rice
  • Fresh vegetables
  • Hotpot staples

Zi Char Dishes (From S$9)

  • Various traditional Chinese stir-fries

Recipe: Garlic Fried Rice for Hotpot

Ingredients:

  • 4 cups day-old jasmine rice
  • 8 cloves garlic, minced
  • 3 tbsp vegetable oil
  • 2 eggs, beaten
  • 2 tbsp light soy sauce
  • 1 tsp sesame oil
  • Spring onions, chopped
  • White pepper to taste

Instructions:

  1. Heat oil in wok over high heat
  2. Add garlic, fry until golden and fragrant
  3. Push garlic aside, scramble eggs
  4. Add rice, break up clumps
  5. Stir-fry 3-4 minutes until slightly crispy
  6. Season with soy sauce, sesame oil, pepper
  7. Toss with spring onions
  8. Serve alongside hotpot broth

Recipe: Lala Hotpot Base

Ingredients:

  • 1kg fresh lala clams
  • 2L chicken stock
  • 5 slices ginger
  • 3 cloves garlic, crushed
  • 2 tbsp Chinese cooking wine
  • 1 tbsp fish sauce
  • Spring onions

Instructions:

  1. Soak lala in salted water 2 hours to purge sand
  2. Bring stock to boil with ginger and garlic
  3. Add lala and cooking wine
  4. Cook until clams open (3-4 minutes)
  5. Season with fish sauce
  6. Add fried rice to broth and enjoy

Review

★★★★½ The unique concept of combining hotpot with garlic fried rice is genius—the rice absorbs the seafood broth beautifully. The lala are fresh and plentiful. The combination creates a comforting, umami-rich experience that’s hard to find elsewhere. The zi char options add flexibility for larger groups.

5. Braseiro – Brazilian-French Steakhouse

Location: 333 Joo Chiat Road
Price Range: S$23.90++ onwards
Hours: Daily 12pm-3pm, 6pm-11pm

Menu Overview

Flame-Grilled Ribeye

  • 200gm – S$23.90++
  • 300gm – S$28.90++
  • 400gm – S$33.90++

Includes:

  • Unlimited free-flow crispy fries
  • Unlimited salad

Recipe: Brazilian-Style Ribeye with Chimichurri

For the Steak:

  • 300g ribeye, room temperature
  • Coarse sea salt
  • Black pepper
  • 2 cloves garlic, halved

For Chimichurri:

  • 1 cup fresh parsley, chopped
  • ¼ cup fresh cilantro, chopped
  • 4 cloves garlic, minced
  • 2 tbsp red wine vinegar
  • 1 tsp red pepper flakes
  • ½ cup olive oil
  • Salt and pepper

Instructions:

Chimichurri:

  1. Combine all herbs and garlic in bowl
  2. Add vinegar and pepper flakes
  3. Slowly whisk in olive oil
  4. Season with salt and pepper
  5. Let sit 30 minutes for flavors to develop

Steak:

  1. Pat steak dry, season generously with salt and pepper
  2. Rub with cut garlic clove
  3. Heat grill or cast iron pan until smoking hot
  4. Sear steak 3-4 minutes per side for medium-rare
  5. Rest 5-10 minutes
  6. Slice against grain
  7. Serve with chimichurri

Recipe: Crispy Fries (Free-Flow Style)

Ingredients:

  • 4 large russet potatoes
  • Vegetable oil for frying
  • Sea salt
  • Optional: herbs, garlic powder

Instructions:

  1. Cut potatoes into ¼-inch sticks
  2. Soak in cold water 30 minutes
  3. Drain and pat completely dry
  4. Heat oil to 325°F, fry 3-4 minutes (first fry)
  5. Drain, let rest 10 minutes
  6. Increase oil to 375°F, fry 2-3 minutes until golden (second fry)
  7. Drain, season immediately with salt
  8. Serve hot and keep making more!

Review

★★★★★ The unlimited fries policy is a game-changer. The ribeye is properly flame-grilled with excellent char and smoky flavor. The meat quality justifies the price, and the Brazilian-French influence shows in the preparation. The casual Joo Chiat setting keeps things relaxed. Staff are attentive with fries refills—you’ll never have an empty plate.

6. Ssikkek Korean Grill BBQ – All-You-Can-Eat

Location: Multiple outlets (Tanjong Pagar, New Bridge Road)
Price Range: S$25.80++ (weekday), S$27.80++ (weekend)
Time Limit: 2 hours

Buffet Menu Components

Meats:

  • Marinated beef
  • Pork belly
  • Chicken
  • Various cuts and marinates

Banchan (Side Dishes):

  • Kimchi
  • Pickled vegetables
  • Seasoned bean sprouts
  • Spinach

Stews & Cooked Items:

  • Kimchi jjigae
  • Doenjang jjigae
  • Japchae
  • Egg custard

Recipe: Korean BBQ Marinade

Ingredients:

  • ½ cup soy sauce
  • 3 tbsp brown sugar
  • 2 tbsp sesame oil
  • 4 cloves garlic, minced
  • 1 tbsp grated ginger
  • 2 tbsp mirin
  • 1 Asian pear, grated (or apple)
  • 2 spring onions, chopped
  • 1 tsp black pepper
  • 1 tbsp sesame seeds

Instructions:

  1. Combine all ingredients in bowl
  2. Mix until sugar dissolves
  3. Marinate beef or pork 4-24 hours
  4. Grill over high heat
  5. Serve with lettuce wraps and ssamjang

Recipe: Quick Kimchi

Ingredients:

  • 1 napa cabbage, quartered
  • ¼ cup salt
  • 3 tbsp gochugaru
  • 2 tbsp fish sauce
  • 4 cloves garlic, minced
  • 1 tbsp ginger, minced
  • 1 tbsp sugar
  • 3 spring onions, chopped

Instructions:

  1. Salt cabbage, let sit 2 hours, rinse
  2. Mix gochugaru, fish sauce, garlic, ginger, sugar into paste
  3. Rub paste between cabbage leaves
  4. Add spring onions
  5. Pack into jar, leave at room temp 1-2 days
  6. Refrigerate, enjoy within 2 weeks

Review

★★★★☆ The all-you-can-eat format is perfect for big eaters. Meat quality is decent for buffet standards, and the variety keeps things interesting. The two-hour limit creates a rushed atmosphere at times, and weekends can be crowded. Best approached with a strategy: order small portions frequently for freshness. The banchan selection is respectable, though not as extensive as premium Korean BBQ spots.

7. Gaijin Japanese Soul Food – Comfort Classics

Location: KAP Mall, #01-40
Price Range: S$14-19 per dish
Hours: Daily 12pm-3pm, 6pm-9:30pm

Menu Offerings

Curry Donburis (From S$14)

  • Various curry-topped rice bowls

Classic Donburis (From S$14)

  • Traditional Japanese rice bowls

Tempura Moriawase (S$19)

  • Large assorted tempura platter

Additional Items (Under S$30)

  • Various Japanese comfort foods

Recipe: Katsu Curry Donburi

For Curry:

  • 2 tbsp oil
  • 1 onion, sliced
  • 2 carrots, diced
  • 2 potatoes, cubed
  • 500ml chicken stock
  • 3 tbsp Japanese curry roux blocks
  • 1 tbsp soy sauce
  • 1 tsp sugar

For Tonkatsu:

  • 2 pork loin chops
  • Salt and pepper
  • ½ cup flour
  • 2 eggs, beaten
  • 1 cup panko breadcrumbs
  • Oil for frying

Instructions:

Curry:

  1. Sauté onion until soft
  2. Add carrots and potatoes, cook 5 minutes
  3. Pour in stock, simmer until vegetables tender (15 minutes)
  4. Add curry roux, stir until dissolved
  5. Season with soy sauce and sugar
  6. Simmer 10 minutes until thickened

Tonkatsu:

  1. Pound pork to even thickness, season
  2. Dredge in flour, dip in egg, coat with panko
  3. Fry in 170°C oil 4-5 minutes per side
  4. Drain, rest 5 minutes, slice

Assembly:

  1. Place rice in bowl
  2. Top with sliced tonkatsu
  3. Ladle curry over
  4. Serve immediately

Recipe: Light Tempura Batter

Ingredients:

  • 1 cup ice-cold water
  • 1 egg yolk
  • 1 cup all-purpose flour
  • Additional flour for dusting
  • Assorted vegetables and prawns

Instructions:

  1. Mix ice water and egg yolk
  2. Add flour, stir gently (lumps are okay)
  3. Keep batter cold
  4. Dust items with flour
  5. Dip in batter, fry at 180°C
  6. Fry 2-3 minutes until light golden
  7. Drain on paper towels
  8. Serve immediately with tentsuyu sauce

Review

★★★★☆ True to its “soul food” name, Gaijin serves hearty, comforting Japanese classics. The curry is rich without being heavy, and portions are generous. The tempura platter at S$19 feeds 2-3 people easily—light, crispy batter that doesn’t overwhelm the ingredients. The cozy King Albert Park location feels neighborhood-friendly. Service is warm and personal. Not fine dining, but exactly what you want when craving authentic Japanese comfort food.

Cooking Tips for Home Recreation

General Advice:

  1. Quality ingredients matter – Even affordable dishes benefit from fresh produce and good meat
  2. Prep everything first – Mise en place makes cooking smoother
  3. Don’t overcrowd the pan – Better to cook in batches
  4. Rest your meats – 5-10 minutes makes a huge difference
  5. Taste and adjust – Season gradually, taste frequently

Money-Saving Tips:

  • Buy whole chickens and butcher yourself
  • Purchase vegetables at wet markets
  • Cook rice in bulk and freeze portions
  • Make large batches of marinades and sauces
  • Use cheaper cuts for stews and braises

Final Verdict: Best Value Rankings

  1. Best Overall Value: Braseiro (Unlimited fries + quality steak)
  2. Most Unique Experience: PaoFan Paradise (Hotpot meets fried rice)
  3. Best for Groups: KOAL (Sharing portions, variety)
  4. Best Quick Meal: Gyu Nami (Quality donburi, fast service)
  5. Best for Big Eaters: Ssikkek (All-you-can-eat BBQ)
  6. Best Comfort Food: Gaijin (Authentic Japanese soul food)
  7. Best Late Night: Khoi Grill & Hotpot (Open until 4am)