It’s hard to imagine that Raffles City will turn 40 next year! I still remember the excitement when it first opened in 1986, housing what was then the world’s tallest hotel. For many of us, one enduring memory is the food court on the third floor. It’s a reliable spot for a wallet-friendly meal in the heart of town.
In 2022, it was rebranded as The Food Place under Food Junction. More recently, it underwent yet another renovation. Now managed by Food Republic, the food court has been relaunched as The Food Place by Food Republic. This subtle rebranding signals something a little more special. It is a curated mix of Michelin-affiliated brands and exciting new players, bringing more upmarket concepts to the masses.
The newly revamped food court boasts a spacious 600-seat layout and a diverse line-up of 20 stalls. Diners can look forward to a vibrant mix of familiar favourites and exciting new names. These include several brands making their debut in Singapore. We highlight some of the exciting new stalls that are well worth some of your calories!
Featured Stalls
- SMASH by BurgerLabo
- Mon Kee Cafe
- Shanhai Gold Heritage Duck
- Penang Jiak
- Ju Xing Fish
- Koo Kee Yong Tow Foo
- Spinach Chef
SMASH by BurgerLabo: Artisan Burgers for the Masses
If you check any list of the best burgers in Singapore, chances are you’ll find BurgerLabo on it. Here, I should disclose that I played a small role in the story behind both BurgerLabo and SMASH.
My connection with Ken Loon, the owner of The Naked Finn, goes way back to the early days when he opened his crustacean-focused eatery in a little shack at Guillemard Barracks. At the time, I was working on my Prawn Files, so it was only natural that we crossed paths.
As time went on, Ken realised that a crustacean-focused menu wasn’t sustainable, so he began exploring other types of seafood and ingredients. Eventually, he ventured into burgers—an idea that came up during one of our many conversations.
When he opened 2280 (what is now BurgerLabo) at Henderson, I suggested he experiment with smash burgers. It was trending at the time. Not long after, a smash burger made its way onto the menu. And today it has even given rise to a brand new brand: SMASH at The Food Place!
SMASH is BurgerLabo’s answer to making their artisan burgers more accessible to the everyday burger lover.
Each 80g patty is made from 100% grass-fed Aberdeen Angus beef. It’s the same meat used in their signature 2280 burger, which is freshly ground and shaped in-house. It’s then topped with house-made pickles, their signature beef garum (a fermented beef sauce), American cheese, shio kombu burger sauce, and sandwiched between soft 4-inch buns
Priced from just S$9.80 for a single and S$12.80 for a double, it’s now easier to get a taste of BurgerLabo with less of a pinch!
Mon Kee Cafe: Cantonese style silky egg with Char Siu Rice!
Although Mon Kee Cafe is a relatively new name in the Hong Kong cha chaan teng scene – having only been founded in 2016 – it has quickly gained a strong following. This is thanks, in large part to its signature wat dan char siu rice. At first glance, it looks deceptively simple: just rice, eggs, char siu, and sauce. But as with all seemingly simple dishes, the magic lies in the details.
From the choice of rice to the quality of the eggs, and the skill in frying to achieve that silky, just-set texture, each element plays a vital role. Personally, I would have preferred the char siu to have a bit more fat and caramelisation, and the eggs to carry a touch more wok hei. But even so, there is no argument that the four elements of egg, charsiu, rice and sauce comes together to make for the ultimate comfort food!
The stall currently offers a limited menu featuring wat dan rice with various toppings, along with their signature Hong Kong milk tea. It seems they’re testing the waters before rolling out a full-fledged Cha Chaan Teng concept.
Shanhai Gold Heritage Duck – Smoked Braised Duck
Making its debut in Singapore is Shanhai Golden Heritage Duck (山海鸭 (shān hǎi yā). Do note that it is not Shanghai Duck (上海鸭 (Shànghǎi yā), but Mountain Sea Duck. The owners explain that the Mountain 山 denotes the mountains of Chongqing where they hail from and the Sea 海 refers to our little island. The name was specially coined for their first venture overseas.
Their original restaurant in Chongqing is called Wang Ya Zi (王鸭子). And their signature dish, the Sichuan-style braised smoked duck, is a delicacy recognized as China’s intangible cultural heritage. If you’re a fan of braised duck, this is a must-try. The duck is first smoked, then gently braised until the meat turns tender and juicy, with the skin carrying a subtle, aromatic smokiness.
To complement the duck, the stall also offers classic Sichuan dishes such as mapo tofu and braised lion’s head meatballs. The business is now run by the owner’s daughter. She originally came to Singapore for her studies and later chose to continue the family tradition here. Quality is a top priority for her and the family imports many of their ingredients directly from China in order to share the authentic flavours of home with us here.
Promotion till 31 October 2025
Smoked Braised Duck Rice offer at just $4.80!
Penang Jiak
Penang Jiak began as a collaboration between several well-known Penang food brands, with the most prominent being I MUM MUM. It is a household name in Penang famous for their fiery chilli ban mian.
For over 15 years, I MUM MUM has been drawing crowds with their signature noodles – springy ban mian tossed in a piquant house-made chilli that has become a must-try for spice lovers. While the other partners have since moved on, they continue to offer Penang char kway teow and lor bak. They will also be looking at how they can offer more Penang favourites.
If you like your ban mian with a bold, spicy punch, this is comfort food at its best. To maintain authenticity, the noodles are specially imported from Penang, a testament to their commitment to quality and tradition.
Ju Xing Fish
Now that Ju Xing Home has shuttered its main restaurant, the only place to savour its famed Hong Kong–style sauerkraut fish is at Ju Xing Fish in The Food Place at Raffles City.
Unlike the fiery Chongqing original, their rendition is gentler on the palate. The flavourful broth is made from hours of simmering chicken bones and feet. After which, pickled mustard greens is added to achieve a balance of sour, savoury, and lightly spicy notes. It’s perfect for diners who enjoy the tangy sauerkraut flavour but prefer less spice and oil.
Diners can choose from sea bass fillet or grass carp, with variations like mala, tomato, or even a comforting pao fan, all showcasing why Ju Xing has built its reputation on this signature dish. Of special note is the grass carp, specially imported and prized for its unique, almost crunchy texture.
Low Carbohydrate/Keto Options
Low-carbohydrate diets have become quite popular in recent years, and we’ve also been cutting back on carbs ourselves. If you’ve caught some of our latest videos, you might have noticed that we’ve shed a bit of weight too.
For those with diabetes, keeping your carb intake in check is even more important. So the question is: what can you eat at The Food Place if you’re looking for low-carb alternatives? Here are two options to satisfy your tummy deliciously while keeping your blood sugars steady!
Koo Kee Yong Tow Foo
Yong Tau Foo is naturally a good low-carb option since it’s built around protein-rich tofu, fish paste, and stuffed items. All you need to do is skip the noodles and add more vegetables or extra tofu!
Koo Kee has been a trusted Yong Tau Foo brand since its founding in 1954, with outlets all across the island that make it very accessible. Over the years, they’ve managed to maintain consistency in quality, making them a reliable choice for anyone looking for a satisfying low-carb meal.
Spinach Chef
Anyone who grew up in the ’70s will remember how spinach was celebrated as the secret to being “strong to the finish” like Popeye the Sailorman! If it’s the goodness of spinach you’re after, Spinach Chef has you covered with their ban mian made using spinach.
For a low-carb option, simply ditch the noodles and ask for extra spinach in your soup. Unlike other stalls where the greens can feel like an afterthought, Spinach Chef serves up a generous portion of leafy greens. Beyond the spinach, the minced pork is well-marinated, tasty, and juicy, while the ikan bilis adds a satisfying crunch. Their dry Spinach Noodle comes tossed in a sesame-peanut sauce that’s refreshing. Though it may be a little too mild for those who prefer bolder flavours.
Conclusion
Overall, The Food Place offers a wide variety of food options. It features a number of new to market brands that are not yet available anywhere else in Singapore. Conveniently located in the heart of town, it is definitely certainly worth dropping in when you’re in town.
Disclosure: this is written in partnership with Food Republic. Opinions expressed are of our own.
