3 Days in Singapore: The Ultimate Street Food Itinerary, According to Chef Mauricio

When people think of Singapore, they usually picture glitzy skyscrapers, pristine luxury shopping malls, and futuristic gardens. But to a chef who grew up surrounded by the raw, vibrant street-food culture of Tlaxcala, Mexico, the real magic of Singapore lies entirely in its grit, soul, and legendary culinary backalleys.

Singapore is a paradise for flavor purists. Like the street markets of Mexico City, this city honors time-tested cooking techniques passed down through generations.

If you only have three days to experience the island, skip the predictable tourist traps. Here is the ultimate, no-shortcuts 3-day itinerary curated by our very own Executive Chef Mauricio Espinoza—built for travelers who want to eat like a local and feel the true energy of the city.

Day 1: Heritage, Hawks, and the Central Hustle

  • Start your trip by diving headfirst into Singapore’s rich breakfast culture. Skip the hotel buffet and head straight to a traditional coffee shop (kopitiam) for a plate of soft-boiled eggs, thick charcoal-grilled kaya toast, and a robust cup of local kopi.

  • Spend your midday exploring the historic streets of Chinatown. Get lost in the narrow shophouse alleyways before winding down at the Maxwell Food Centre. Chef Mauricio recommends hunting down a plate of classic Hainanese chicken rice—a masterclass in how simple, clean ingredients can achieve monumental flavor when executed with absolute precision.

Day 2: East Coast Soul and Laid-Back Vibe

  • Head East to the culture-rich neighborhood of Joo Chiat and Katong. Famous for its colorful Peranakan shophouses, this area is the ultimate spot for a long, slow morning stroll.

  • For lunch, experience a true Singapore culinary icon: Katong Laksa. Served traditionally with just a spoon, this deeply complex, spicy coconut noodle soup relies on a fiery sambal and hours of simmering—a low-and-slow dedication to flavor that Chef Mauricio deeply respects.

Day 3: Late-Night Havens and Industrial Edge

  • Take a break from eating to explore the lush greenery of the city, but keep it casual. Walk off the past two days with a stroll through the historic corridors of Little India, taking in the vibrant sights, sounds, and intense spice aromas of the local markets.

  • Dive into a rich, savory lunch of Roti Prata—a flaky, buttery flatbread stretched by hand and served with robust, fiery mutton or fish curry. Watching the prata masters flip the dough on a blistering hot griddle will feel instantly familiar to anyone who loves the art of the tortilla comal.

DON’T MISS THE TACOS AT PAPI’S

Tanjong Pagar

Pull up a stool at Papi's Tacos to see how we blend the uncompromising street flavors of Mexico with Singapore's electric central nightlife. Grab a seat by the open kitchen, watch the team hand-press fresh corn masa, and toast to your first night with a couple of succulent pork carnitas tacos and a hand-shaken frozen margarita.

Katong

It is the perfect spot for weekend warriors to wind down the afternoon. Order a colorful bucket of imported Mexican lagers or a round of crisp, fruit-forward lime Jarritos sodas, and let the table linger late into the evening.

Jalan Besar

This neighborhood beautifully balances old-school heritage with a modern, creative edge. Gather the crew at our Tyrwhitt Road outlet, Papi's Tacos Jalan Besar. Known for its welcoming, communal space (and a killer "Kids Eat Free" weekend family promotion if you're traveling with little ones), it’s the ultimate venue to crush a massive shared Papi's Platter, swap travel stories, and experience the most authentic Mexican street food in the city before you fly out.

About Papi’s Tacos: The Real Deal, No Shortcuts.

At Papi’s Tacos, we don't just serve Mexican food; we represent the grit, soul, and vibrant energy of a true neighborhood taquería. Under the culinary leadership of Executive Chef and partner Mauricio Espinoza—hailing from the heart of Tlaxcala, Mexico—we bring the uncompromising flavors of his childhood to the streets of Singapore. Our commitment to authenticity starts with the basics: we use traditional, hand-pressed masa and imported Mexican chilies to ensure every bite is an honest reflection of the streets of Mexico City. From our slow-braised carnitas to our hand-shaken margaritas, we shun "Westernized" shortcuts in favor of time-honored techniques. Pull up a stool and experience the most authentic Mexican street food in the city. No frills. Just flavor. ¡Buen provecho

Ivan Goh