Recent social media posts
27/05/2026
What an honour to have Singapore comedy royalty, in the house! 🔥🔥
Needless to say, we served a true spread of Singaporean delights to quell the summer London heat: Chilli Crab 🦀, Kam Hiong Chicken 🍗, Wonton Mee 🍜 and Garlic Fine Beans 🫛. All washed down with kopitiam drink favourites - kopi and iced milo.
If you’d like your own serving of Kumar this week, she’ll be bringing KUMAR FIFTY50 to O2 Shepherd’s Bush Empire this Friday 29 May at 8PM 🎤✨
Book through the link in bio.
Expect zero filter and a barrel of laughs.
22/05/2026
🇸🇬 GIVEAWAY TIME 🎟️✨
Think you know Kumar? Think you know Singaporean food?
Well, you’re all set for this quiz question: GUESS KUMAR’S FAVOURITE SINGAPOREAN DISH 👀🇸🇬
We’re giving away a pair of tickets to one fabulously lucky winner to catch KUMAR: FIFTY:50 in O2 Shepherds Bush, London on 29 May 2026 🎭
To stand a chance to win:
✨ Follow
✨ Like this post
✨ Comment your guess below & tag your plus one 👇
⏰ Entries close on 25 May at 12:00PM
🏆 Winner announced on 25 May evening
One guess or many guesses? 😏 We’ll allow a little chaos.
Good luck ✨
15/05/2026
Singapore is home to many different noodle dishes, and one of the most popular zi char choices is Dry Beef Hor Fun.
Made with silky flat rice noodles, this dish is loved for its deep savoury flavour and unmistakable wok aroma. The noodles are wok-fried over high heat with marinated beef, soy sauce and bean sprouts, creating that signature smoky fragrance known as wok hei.
You can usually smell it before you even see it on the table 🔥 A comforting Cantonese classic that has become a staple in Singapore’s zi char dining culture.
zichar
12/05/2026
Not all tofu dishes are made equal.
At Singapulah, our Homemade Tofu is made in-house, giving it that extra special touch : a softer, silkier texture that gently holds onto every bit of sauce. Braised with savoury minced chicken and mushrooms, the dish is rich, comforting and quietly satisfying in the way many Southeast Asian home-styled dishes are meant to be.
Vegetarian option available too 🤍
08/05/2026
No way… you didn’t think chilli crab was the only gravy option, did you? 🦀
Black Pepper Crab is the one that usually stays off the spotlight, but not for long. Once it lands on the table, you’ll smell it before you even reach for it. That warm, slightly smoky aroma of crushed black pepper hitting the heat, sharp, fragrant, and unmistakably bold.
The sauce is thick and glossy, clinging to every shell, carrying layers of spice that build slowly with each bite. It’s not just heat, there’s depth to it. A gentle sweetness from the crab, cut through by that peppery kick, rounded off with a savoury richness that lingers.
Messy to eat... but addictive 😉
06/05/2026
£7.95 for lunch in Central London is a STEAL 💥
Especially when it’s not just something light, but a full plate built the way many Asian meals are meant to be. A proper main consisting of meat or veg, jasmine rice and a fried egg, simple, filling, and designed to actually get you through the afternoon.
Our One-Plate Lunch is exactly that ✨ From Three Cup Chicken to Kam Hiong Chicken, Homemade Tofu or Sambal Aubergine, each option leans into bold, familiar flavours, rich, savoury, slightly spicy, and designed to be paired with rice, not picked at.
Craving a lunch that doesn’t leave you looking for snacks an hour later? Just something warm, satisfying, and surprisingly good value for where you are.
And if you want a bit more, you can always top up £2 for more options. But honestly, £7.95 already does the job 🤤
📅 Monday to Friday, 12–4pm
01/05/2026
Leicester Square developed into a popular entertainment destination with theatres, exhibitions and entertainment venues, shaping the area into what the world now knows as the London West End. Theatre-going in the West End undoubtedly became a thing, with shows starting around 7pm, and people arriving early to grab a bite before the shows. This led to the birth of pre-theatre dining - the idea of a efficient meal that fits into the evening without slowing it down, but still feels like a proper meal.
At Singapulah, we’re blessed to be enveloped by the intoxicating air of theatres - with Les Miz just opposite us. Our pre-theatre set covers a spectrum of Singaporean flavours and is guaranteed to leave you all set the stage for an enjoyable evening at the theatre.
You might start with small bites like chilli crab bao or cuttlefish you tiao, before moving on to mains like laksa, sambal seafood fried rice, or dry beef hor fun - dishes that are rich, warm, and quick enough to kickstart your evening.
Because in this neck of the woods, dinner isn’t the main event, it’s part of the build-up.
29/04/2026
You must know this if you’ve spent time at Singapore’s hawker centres or zi-char restaurants.
Beef Hor Fun is one of those dishes that’s been around for decades, shaped by Cantonese cooks who brought their techniques to Southeast Asia, then slowly adapted it to local tastes. What started as a simple stir-fried noodle became something that now feels completely at home in the region.
At its core, it’s all about the wok.
Flat rice noodles are tossed over intense heat, picking up that slight char that gives it depth, before soy sauce, garlic and ginger come in, coating everything in a rich, savoury glaze.
The beef is kept tender, almost soft against the noodles, while bean sprouts add just enough crunch and freshness to lift the whole dish. You get a bit of everything in each bite, smokiness, saltiness, a hint of sweetness, and that unmistakable aroma that comes from cooking over a really hot wok.
21/04/2026
Lunch in Central London for £7.95? We know, that’s a steal!
Our One-Plate Lunch Deal is built around something simple but satisfying: a main, jasmine rice, and fried egg, served Monday to Friday from 12pm to 4pm.
You can choose from Three Cup Chicken, Kam Hiong Chicken, Homemade Tofu, or Sambal Aubergine. So whether you want something comforting, a little richer, a little spicy or meat-free, there’s a proper hearty lunch waiting for you (and it doesn’t make your wallet cry 😉).
If you feel like upgrading, add £2 for more. That includes mains like Sambal Prawns, Sambal Squid or Hainanese Pork Chop, or switch your carbs up with Sambal Fried Rice. You can also top up for drinks, from hot tea and canned drinks to Teh-O Peng, Teh Tarik or Kopi. Build your own lunch today!
A full lunch in the middle of London for £7.95 is not easy to find, so we thought it was time to make one 😍
📅 Available Monday to Friday, 12–4pm.
18/04/2026
Singapore Laksa is usually something you’d expect to be served in a broth - hot, rich and full of dried shrimp and coconut flavour.
But there’s another version that is gaining popularity: Dry Laksa.
Instead of being served with broth, the sauce is cooked down and reduced, so the intense flavour clings to the noodles.
At Singapulah, we use bee tai mak, also known as silver pin noodles. Short, rice noodles that hold onto the sauce well, adding texture and weight with each bite.
The base is the same for both versions: coconut, dried shrimp, chilli, spices. Just more concentrated, and more intense when served dried alongside beancurd puffs, prawns, fishcake and hard-boiled egg.
Give it a go on your next visit and let us know what you think 🧡
16/04/2026
Ever wondered about our logo?
Do you reckon it’s a depiction of flower or a face?
It’s actually a combination of both:
Singapore‘s national flower, an orchid hybrid called Vanda Miss Joaquim, forms the overall shape, while the eyes and nose in the centre give a subtle nod to Singapore’s official mascot, the Merlion - a mystical creature with the head of a lion and body of a fish.
And the Singlish taglines?
100% Shiok means very tasty or amazing and Don‘t Say Bo Jio means don’t say we left you out (of something good/fun). Both very popular terms used when it comes to food, eating and enjoyment.
Now you‘ll look at our logo in a whole new light 💡
04/04/2026
In Soho, you’re never far from a theatre. From Les Misérables just next door to a whole stretch of West End shows within walking distance, it’s the kind of area where an early dinner and a show go hand in hand 🎭
But if you’ve done the usual pre-theatre routine a few too many times, steak, pasta, maybe a quick glass of wine, you might be ready for something a little different.
At Singapulah, we take a different approach. Think bold Southeast Asian flavours, smoky satay, rich sauces, a bit of heat from sambal, the kind of food that actually wakes up your appetite before the show 🌶️
Quick enough for pre-theatre, but far from ordinary.
02/04/2026
Ever find yourself staring at a menu, unsure what to order? Nasi Singapulah was made for exactly that moment. Inspired by Nasi Ambeng, a traditional Indonesian sharing platter that comprises steamed white rice with several side dishes served on a large plate or tray. It’s a dish symbolising unity, harmony and togetherness and commonly served during special occasions and social gatherings.
From crispy turmeric fried chicken and smoky satay with peanut sauce, to sambal aubergine, anchovies, peanuts and that familiar sambal heat, every element adds its own layer, so each bite feels a little different 🌶️
Rather than picking just one classic dish, Nasi Singapulah brings together our most iconic flavours onto one plate 🇸🇬
29/03/2026
There are a few pieces around Singapulah that come from a different time, and the wooden speaker above the bar is one of them. It’s an old Ormond speaker, originally made in the UK in the early days of radio, when people gathered around to listen rather than having music constantly playing in the background. Back then, sound wasn’t about volume or impact, but about quietly filling the room 🎶
We like keeping pieces like this around, not just for how they look, but for the history they carry. Over time, the space has come together like this, with objects from Singapore and the UK that each hold their own story, while new ones are still being made every day. Nostalgia makes up a large part of Singapulah’s dining experience in the heart of London 📻
18/03/2026
Hae Chor is a traditional dish with Teochew roots, brought to Singapore by early Chinese migrants. Over time, it became a familiar part of home cooking and zi-char meals across the island 🏝️
Made with minced pork and prawns wrapped in beancurd skin and deep fried, Hae Chor is simple but deeply nostalgic for many Singaporeans, often appearing at family gatherings or shared dinners.
At Singapulah, we serve it freshly fried, with caramelised soy sauce and sweet chilli on the side 😋
16/03/2026
We’re excited to share that Singapulah has officially launched a Rewards Programme in partnership with 🎉
From today, every visit can bring you a little closer to something extra on the table. Simply collect stamps through the Embargo digital card and enjoy rewards along the way.
🥢 How it works
• 1 stamp for every £25 spent
• 5 stamps: enjoy a free dish from our Small Plates (excluding satay)
• 10 stamps: enjoy a free dish from our Singaporean Favourites
And to celebrate the launch…
🍹 Sign-Up Offer
Order from our Singaporean Favourites, Zi-Char, Nasi Singapulah, Tiffin or Pre-Theatre, and enjoy one free welcome drink on us!!!
Just a small thank you for dining with us, and hopefully the start of a Singaporean culinary adventure with us 😉
13/03/2026
At hawker centres in Singapore, satay stalls are a common sight 😋
You would certainly catch a whiff of them even before you spot them. The smell of charcoal in the air, the soft sizzle from the grill, and a small crowd quietly queuing in front of an uncle’s stall.
That’s the part of Singapore we try to bring to the table at Singapulah.
Our satay skewers are grilled over charcoal, taking a little more time and attention, letting the smoke settle into the meat instead of rushing it. It’s hotter, slower, and harder to control, but the flavour feels right.
It’s the taste that reminds you where it comes from.
🇸🇬❤️
11/03/2026
Before it became a lunch set, the tiffin was simply a way to carry a home-cooked meal.
The word “tiffin” first appeared in colonial India, used to describe a light midday meal. Over time, the multi-tiered metal carrier became its signature form, allowing different dishes to be stacked neatly in one container. As people moved across the region, the tiffin travelled too. In Singapore, it gradually became part of everyday life, used to bring curries, vegetables and rice from home to work or school.
Today, it remains a small but familiar symbol of sharing and comfort food across Southeast Asia.
At Singapulah, our Tiffin Set Lunch takes inspiration from this tradition, bringing together a selection of dishes in the classic tiered style. A simple idea that has carried meals, stories and routines for generations 🍱
05/03/2026
10 reasons you need to try Bak Chor Mee at Singapulah
1️⃣ We recreate the true taste of Singapore.
2️⃣ Minced pork, sliced pork, vegetables, braised mushrooms, meat balls and fish balls in one balanced bowl.
3️⃣ It may look like just noodles, but the flavour profile is completely different.
4️⃣ You control the vinegar, and that one splash changes everything.
5️⃣ Every bowl goes through multiple steps before it reaches you.
6️⃣ The sauce base blends soy, chilli, pork lard, braised mushroom sauce and black vinegar for depth.
7️⃣ “Bak chor” means minced pork in Hokkien, a true hawker classic.
8️⃣ Springy noodles, tender meat, bouncy fish balls. Texture in every bite.
9️⃣ We’re the only restaurant in London serving Bak Chor Mee.
🔟 And honestly, you will be hard-pressed to find this authentic version anywhere else in this part of the world 😏
01/03/2026
🙋 Who’s ready to try our Hakka Salted Steamed Chicken?
Lightly salt-marinated and gently steamed, the chicken stays tender and silky, with smooth skin and clean savoury depth. The flesh is juicy without feeling heavy.
Then comes the minced ginger sauce. Fragrant, slightly sharp, deeply umami. The warmth of ginger cuts through the richness and lifts every bite.
Rooted in Hakka tradition, salted chicken was once preserved for travel and festive gatherings. At Chinese New Year, serving a whole chicken symbolises completeness and togetherness, a wish for unity in the year ahead 🐎🧧🧨
Served until 3 March. Miss it, and you’ll have to wait another year!
27/02/2026
🐷 The exceptional quality of Ibérico pork is largely attributable to its fat content and superior marbling. Upon contact with fire or high heat, the marbling melts into silk, coating each piece in its own richness while the edges caramelise. Tender at the centre, lightly charred outside.
Our Chinese New Year special, Black Pepper Iberico Pork packs a punch with its peppery, savoury and smokey flavour. Bite-sized pork chunks are stir-fried and tossed in a glossy, black pepper sauce, along with peppers, onions and chillies, and served with an intricate lattice crisp on the side for the added crunch. 🤤
24/02/2026
Claypot rice is a popular, comforting dish in Singapore. Originating from Guangdong, China, it is known for its distinct wok hei (smokey aroma) and charred, crispy rice crust. It is a staple in Singapore’s hawker’s culture and often involves a long cooking time for the ingredients to meld with the rice.
The dish’s flavour comes from fragrant Jasmine rice soaked in chicken juices and soy, combined with the oils from sweet savoury preserved Chinese sausage and earthy richness of shiitake mushrooms.
Nostalgic yet hearty, it’s hard to pass up on this classic dish. Available till 3 March.
20/02/2026
At a Chinese New Year table, not everything needs to be rich and heavy.
Sometimes, what you really want is something fresh to reach for between all the big flavours 🥬✨
Our seafood lettuce wrap is made for that moment.
A lively mix of seafood, mushrooms, sugar snap peas and carrots, lightly cooked so everything stays crisp and full of bite. Wrapped in cool little gem lettuce, then finished with XO scallop sauce, savoury, fragrant, and just bold enough to keep your new year interesting 😉
Our limited-edition CNY menu is now available. See bio for menu.
Here’s to a year with lighter bites, bigger smiles, and lots to celebrate 🧧✨
Address
53 Shaftesbury Avenue
London
Public Transport:
- The nearest tube station is Leicester Square, which is served by the Northern and Piccadilly lines. From Leicester Square station, head south on Charing Cross Road and then turn left onto Shaftesbury Avenue.
- Alternatively, you can take a bus to the Shaftesbury Avenue stop, which is served by several bus routes including 14, 19, and 38.
Driving/Parking:
- If you are driving, there are several car parks in the vicinity of Shaftesbury Avenue. The closest ones include the Q-Park Chinatown and NCP Car Park London Brewer Street.
- Please note that central London operates a Congestion Charge zone during certain hours, so be aware of any restrictions or charges that may apply.
Opening Hours
| Monday |
12pm - 10pm |
| Tuesday |
12pm - 10pm |
| Wednesday |
12pm - 10pm |
| Thursday |
12pm - 10pm |
| Friday |
12pm - 10pm |
| Saturday |
12pm - 10pm |
| Sunday |
12pm - 9pm |
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What people say
Singapulah on Shaftesbury Avenue is a delightful Asian restaurant that truly captures the essence of Singaporean cuisine. Their Blk 53 Wonton Mee is a standout dish, showcasing the perfect combination of flavors and textures. The springy mee kia noodles paired with handmade pork and prawn wonton dumplings, succulent barbecue pork char siu, leafy vegetables, and a tantalizing blend of Kwong Cheong Thye sambal and sauces create a harmonious symphony for your taste buds. And let's not forget the flavorful broth served on the side, adding an extra layer of comfort to this classic dish.
For those feeling adventurous, Singapulah offers Durian ice cream made from the fabled king of Durian fruit - Mao Shan Wang. This unique tropical fruit flavor is sure to spark a debate among diners - are you a lover or a hater? It's an experience worth trying at least once.
Another must-try at Singapulah is their Nasi Lemak Ayam Goreng, featuring fragrant coconut rice paired with a deep-fried chicken leg marinated in traditional Malay spices, sunny-side up egg, toasted peanuts, crispy anchovies, and a house sambal. This classic Malay dish is a crowd favorite for good reason - it's flavorful and satisfying in every bite.
And let's not forget about their Laksa, a dish so rich and aromatic that you can enjoy it with just a spoon. The origins of its name add an intriguing touch to this already delicious bowl of goodness.
Overall, Singapulah offers an authentic taste of Singaporean cuisine right in the heart of London. With each dish carefully crafted to perfection and bursting with flavors, dining at Singapulah is an experience that will transport you straight to the vibrant streets of Singapore.
