Singapore is often heralded as a haven for food lovers, boasting a rich tapestry of cuisines, affordable Michelin-starred options, and a vibrant local hawker scene. However, this perception was recently challenged by a disappointed Chinese tourist, known on Xiaohongshu as Chan Xiaoyang, who expressed her dissatisfaction with the local culinary offerings in a post that sparked significant backlash.

On October 18, Chan shared her grievances on the popular Chinese social media platform, vowing she would “never come back” due to the high prices and poor flavors of the food she encountered. In her post, she included a series of photos showcasing iconic Singaporean dishes such as pandan cake, bak kut teh, and the infamous durian dessert, critiquing their taste and quality.

Her remarks were scathing: “Pandan cake is special, but it doesn’t taste good. Song Fa Bak Kut Teh is too ordinary; what makes Eminent Frog Porridge Michelin-worthy?” she lamented. Adding fuel to her fiery post, Chan described Lau Pa Sat as so subpar that it made her “angry,” and labeled 99 Old Trees as “average to the point of mediocrity.”

The controversy escalated as her post attracted 158 comments, revealing a divided opinion among readers. While some sided with her, echoing sentiments that good food is hard to come by in Singapore, others expressed confusion and disappointment at her harsh judgments. "I’ve tried everything you mentioned, and it's all really good. What's wrong with the alcohol?" queried a puzzled commenter.

Many respondents speculated that her negative dining experiences could stem from visiting overhyped restaurants, pointing out that true culinary gems in Singapore lie elsewhere. One user highlighted beloved local favorites: “You can’t really claim it's a desert for good food. Laksa, nasi lemak, and kaya toast from Ya Kun are unforgettable.”

Despite the storm of criticism, the tourist later softened her tone, admitting in a follow-up post that not all culinary encounters were negative. She acknowledged discovering a few places she enjoyed, including Boon Tong Kee, sparking interest in future food uploads.

In a twist, Chan previously praised a goreng pisang she stumbled upon, even featuring it under the hashtag “good food in Singapore.” Yet, her subsequent reviews of popular dessert spots like Yat Ka Yan and Ah Chew Desserts showcased her mixed feelings, with her final verdict on Ah Chew being that it wasn’t worth the hype.

This incident highlights the complexities of food culture and subjective tastes. While Singapore is renowned for its gastronomic diversity, preferences vary widely, prompting a dialogue about what constitutes “good” food and where to find it. For local food enthusiasts, this narrative reaffirms the importance of exploring beyond the well-trodden tourist paths to uncover true culinary treasures.

So, the question remains: Is Singapore really a food paradise, or just an overrated dining destination for some? One thing is clear: the culinary conversations are far from over!