In Singapore, you can eat mezze, shawarma, charcoal-grilled meats, and sweets like kunafa and baklava. Kampong Glam, which is close to Arab Street, is the best place to go shopping. There, you can find 100% halal Lebanese favorite at Anatolia.
Lebanese food in Singapore is liked by almost everyone. Soft hummus, bunches of herbs, meat cooked over fire, warm bread, and sweets dipped in syrup. If you give picky eaters this food, they will give in.
Singapore does very well of it. Anatolia make both Turkish and Lebanese food, so we know how the two are different. This guide also lists the best Lebanese places in Singapore and what to eat on your first visit. Bring food to eat. Lebanese food is bad for kids?
What Is Lebanese Food?
Lebanese food is based on olive oil, fresh herbs, lentils, grilled meats, and family meals. Lebanon is a small Mediterranean country in the Levant. Mezze, a spread of small meals served with flatbread in no particular order or hurry, is what it is best.
Lebanese food has tastes from both the Mediterranean and the Middle East. People in the Mediterranean eat a lot of fresh vegetables, shellfish, lemons, parsley, and mint. Olive oil is the main fat used there. Some foods from the Levant and the Middle East are chickpeas, tahini, cumin, allspice, patient hospitality, and the idea that a guest who goes hungry is a moral failing.
The taste is made up of nuts, tahini, sumac, za'atar, and pomegranate molasses. Lebanese menus feel both old and new because of Ottoman rule and French impact over many years.
Cultural areas are shared tables. At Lebanese feasts, there are many dishes that everyone can eat. Singaporeans already eat together, so that works well there.
Why Lebanese Cuisine Is Popular in Singapore
Lebanese food became popular in Singapore because it fits with the way people there already eat, with big flavors, lots of veggies, and easy halal preparation. When you add in Kampong Glam, which has been the city's Middle Eastern neighborhood for two hundred years, Lebanese food had a place to go right away.
The work was done by three groups. First, the sharing style fits right in with the way people eat in the area; a mezze spread is basically a Middle Eastern zi char table. Second, the food is naturally easy to make halal and has a lot of vegetarian options, so it can easily feed a wide range of people. Third, the area: Arab Street and the streets around Sultan Mosque have a history of Levantine and Arab food that goes back to the 1820s. This is why the concentration of Lebanese restaurants there doesn't feel like a trend but more like coming home.
In a few streets, you can now compare hummus the same way other areas compare laksa.
Signature Lebanese Dishes Everyone Should Try
Starting with these fifteen, Singapore has some of the best Lebanese food. Appetisers come first, then grills, and always dessert.
Hummus
Tahini, lemon, garlic, and olive oil are mixed with chickpeas. Bright, creamy, and rich. If the hummus is grainy or flat, you should be very careful about what you order in a Lebanese kitchen. It goes well with grilled meat and warm flatbread. For everyone, end of story. Try the mezze from Anatolia's list of cold appetisers.
Baba Ghanoush
After the eggplant was grilled until it was smokey, it was mixed with tahini and lemon. The darker version of hummus: smoother, smokier, and a little more complex. Goes well with grilled lamb. For people who ask for the cool thing.
Falafel
Ground chickpeas and herbs are mixed with spices and then deep-fried to make green-heart spheres with crisp shells. The outside is crunchy, and the inside is fluffy. Pickles and tahini sauce go well with it. People who say they don't like vegetarian food and people who eat it.
Shawarma
Layers of marinated meat on a vertical spit, the outside is cut off as it crisps, and the meat is wrapped or served with garlic sauce and pickles. Garlicky, rich, and addicting. Bring extra napkins and toum (garlic sauce) to go with it. For people who swear by pocket lunches.
Chicken Tawook (Shish Tawook)
Chicken cubes that were marinated in yoghurt, lemon, and garlic, and then cooked over charcoal. Soft, sour, and slightly smokey. The grill at the gate. Serve with Lebanese rice and garlic sauce. For picky eaters and kids.
Shish Kebab
On skewers over coals, lamb or beef cubes that have been marinated. The difference between good and great grills is this simple technique: there are no places to hide. It goes well with grilled vegetables. For honest believers.
Mixed Grill
On a single plate with rice and salad, there is kofta, tawook, lamb, and sometimes lamb chops. The right answer for groups and the fastest way to see how good a kitchen is at grilling. With a mezze spread. For tables that can't make a choice. The Anatolia Special Grill is ours.
Kafta (Kofta)
Cooking minced lamb or beef on skewers and grilling them after mixing it with onion, parsley, and spices. Fresh and full of herbs. Pair with hummus for a great meal. For meat fans who care more about seasoning than size.
Kibbeh
This is Lebanon's national dish. It has a shell made of bulgur and ground meat that contains a spiced meat and pine nut filling. It is generally fried into torpedo shapes. Crisp, warm, and smelling like allspice. Put it with yoghurt. For those who like to take risks and get points for authenticity.
Fattoush
A salad with crunchy veggies, sumac and pieces of toasted flatbread. It is dressed sharply with pomegranate and lemon molasses. Crunchy, sour, and cool. The right counterweight for the grill. Order at least one for each person at the table. Fattoush salad is ours.
Tabbouleh
Burqa, tomato, mint, lemon, and olive oil in a parsley salad (yes, the parsley is the star). Bright green that cleans the mouth. It goes well with kibbeh and rich grills. This one fights back against people who say salad is just food.
Manakish
Flatbread that is made hot and topped with za'atar and olive oil, or cheese. Bread from Lebanon that is often eaten for breakfast and related to Turkish pide. Labneh and mint tea go well with it. For people who eat bread.
Lebanese Rice
Vermicelli that has been toasted in oil and then cooked with rice. It's nutty, smells good, and is quietly necessary under any grill dish. It goes with everything. As a side dish for people who know that sides make meals what they are.
Baklava
Layers of filo, chopped walnuts or pistachios, and syrup. Dry, sticky, and smelling good. Shared by Lebanese, Turks, and people from other parts of the area; they all argued over it. Serve with Arabic coffee or tea without sugar. For everyone who can beat. Look for it under "desserts."
Kunafa (Knafeh)
Pistachios are sprinkled on top of a melting cheese layer made of shredded pastry or semolina crust that has been soaked in syrup. It is hot, stretchy, and sweet and salty. A picture of the dessert before defending it with a fork. It doesn't need anything else to go with it. For everyone who is still awake after dessert.
Lebanese Food vs Turkish Food
Turkish and Lebanese food are closely related, not identical; they both enjoy shared tables, fire, and flatbread. However, Turkish cooking focuses more on butter, dough, warm spices, and the oven, while Lebanese food focuses olive oil, raw herbs, lemon, and cold mezze. Here's the real breakdown since we cook both under one roof:
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| Feature | Lebanese | Turkish |
|---|---|---|
| Bread | Thin pita-style flatbread for scooping | A whole bread universe: pide, lavash, ekmek, simit |
| Mezze | The heart of the meal, heavy on cold dips and salads | Present and excellent, but a prelude to mains |
| Grills | Tawook, kafta, shish; marinades lean lemon and garlic | Adana, iskender, shish; spicing leans pepper and sumac-onion |
| Signature technique | Blending and balancing (tahini, lemon, herbs) | Fire and dough (charcoal mastery, stone ovens) |
| Spices | Allspice, cinnamon, sumac, za'atar; gentle heat | Pul biber, cumin, isot pepper; bolder heat in the southeast |
| Fat of choice | Olive oil, almost ideological | Butter, applied post-oven with pride |
| Desserts | Kunafa, baklava, maamoul | Baklava, kunefe, sütlaç, Turkish delight |
| Dining culture | Long mezze grazing, everything at once | Structured flow: soup or mezze, grill, dessert, çay |
The good part is the overlap. Both menus feature regional variations of baklava, kunafa, hummus, and shish kebabs, and food experts have long careers debating who developed what. What we do as a Lebanese and Turkish kitchen is to place orders across both columns and allow the table make the final decision. Start with our list of five traditional Turkish dishes to sample in Singapore to learn more about the Turkish side of this tale.
Best Lebanese Restaurants in Singapore
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Around Bussorah Street and Arab Street in Kampong Glam are Singapore's best Lebanese restaurants. At Robertson Quay, there is one high-end restaurant that stands out. This SERP doesn't tell you that a number of well-known Lebanese restaurants serve alcohol, so Muslim diners should check the status of each place. We've marked it below.
Details checked July 2026; verify hours and current status before visiting.
Anatolia Restaurant, 58 Arab Street
| Detail | Info |
|---|---|
| Cuisine | Turkish and Lebanese |
| Address | 58 Arab Street, Singapore 199755 |
| Nearest MRT | Bugis (Exit B), about 2 minutes |
| Price range | Mid-range |
| Best dishes | Hummus and mezze, fattoush, mixed grill, shawarma, kunafa, baklava |
| Best for | Groups, families, Muslim diners, anyone wanting Lebanese and Turkish on one menu |
| Hours | Daily 10 AM to 12 midnight |
| Reservation | Recommended for groups; website or WhatsApp +65 8227 7270 |
| Halal | Everything made with 100% halal ingredients, no alcohol on the menu |
You can get mezze and shawarma from the Lebanese the section and pide and iskender from the Turkish section, and you don't even have to make a second reservation. This business is the only one on this list that stays open until midnight.
Tabbouleh Lebanese Restaurant, 54 Bussorah Street
The neighbourhood's dedicated Lebanese specialist, a minute from Sultan Mosque. Known for charcoal grills, the mezza platter combo, lamb mandi, and a kunafa with a following. Casual, lively, popular with locals. Reserve on busy evenings.
Byblos Grill, 14 Bussorah Street
Founded by Lebanese chef Mohamad Slim, running separate Lebanese and Turkish menus. Known for the Byblos mixed grill, kibbeh labhn (a tomato-braised kibbeh rare in Singapore), and solid vegetarian options like moussaka and borek. Family-friendly with a large capacity.
Beirut Grill, 72 Bussorah Street
Operating since 2009 with spices imported from Beirut and a second-floor Arabic lounge. Known for the Beirut mezze platter, daoud basha meatballs, and weekend belly dance evenings. Note for Muslim diners: the restaurant serves Lebanese wine, so check whether that affects your choice.
Ummi Beirut, 1 Nanson Road (Robertson Quay)
The upscale option, inside the InterContinental at Robertson Quay, led by acclaimed Australian-Lebanese chef Greg Malouf. Modern Lebanese with organic produce, famous hummus with lamb, and kibbeh nayeh for the brave. Serves wine and cocktails, so this is the client-dinner and date-night pick rather than the halal-strict pick. Closed Sundays per current listings; confirm before booking.
Layali Lebanese Restaurant, Kampong Glam
A traditionalist's menu including raw kibbeh, a rarity here, plus grills, shawarma, and Arab desserts. For diners chasing the deep cuts.
Easy picker:
| You want | Go to |
|---|---|
| Lebanese and Turkish, fully halal, open latest | Anatolia |
| The dedicated Lebanese specialist near Sultan Mosque | Tabbouleh |
| Rare Lebanese stews plus a Turkish menu | Byblos Grill |
| Atmosphere, imported spices, weekend shows | Beirut Grill |
| Fine dining Lebanese with a celebrated chef | Ummi Beirut |
| Traditional deep cuts like raw kibbeh | Layali |
Lebanese Food Around Arab Street
Lebanese food in Singapore is mostly found on Arab Street and in the Kampong Glam neighborhood that surrounds it. Since the 1820s, when the area around Sultan Mosque was set aside for Arab and Muslim traders, this has been the city's Middle Eastern district. The food tradition has never left.
Geography is a gift to hungry people today: Three Lebanese kitchens are located within 60 meters of each other on Bussorah Street alone. Turkish and Lebanese grills can be found on Arab Street, and cafes and photo shops can be found on Haji Lane. The whole quarter is only two minutes from Bugis MRT. This is where the map would lead you if you looked for "Lebanese food near me" from anywhere in the city center.
When you get there late in the afternoon, when you're hungry, walk down Bussorah Street past the mosque, choose where to eat mezze, and save room for kunafa somewhere else. Rules in the neighborhood support having a second dessert. See our complete guide to halal food in Singapore for more great things that the quarter does.
What to Order If You're Trying Lebanese Food for the First Time
Have you been to a Lebanese restaurant before? This is what you should order: kunafa, hummus, fattoush, falafel, and one mixed grill for the table. That five-dish mix has something creamy, crunchy, fresh, smoky, and sweet, and it has never let a newbie down.
The reasoning:
- Hummus with warm bread teaches you the cuisine's foundation flavour (tahini, lemon, olive oil) in one scoop.
- Fattoush shows you what Lebanese cooking does with vegetables: makes them the loudest thing on the table.
- Falafel proves the vegetarian bench is starters-quality, not benchwarmers.
- Mixed grill delivers the charcoal thesis: tawook for the cautious, kafta for the flavour chasers, lamb for the committed.
- Kunafa ends the meal with a cheese-pull and a syrup high you will think about later.
For round two, you can get baba ghanoush instead of (or boldly along with) hummus, kibbeh for a change of taste, or shawarma if you didn't eat lunch. You won't lose anything if you switch out the grill for moussaka or a bigger mezze dish. The vegan and veggie options at Anatolia cover the whole range.
Is Lebanese Food Healthy?
Lebanese food is one of the healthiest types of food you can order because it's basically the Mediterranean diet with better marketing. It uses olive oil instead of butter, beans and veggies instead of meat, grilled proteins instead of fried ones, and herbs as ingredients instead of decorations.
The honest breakdown:
-
The strong column: Chickpeas in hummus and falafel provide plant-based protein and fibre. Tabbouleh and fattoush are high in vegetables. Grilling over charcoal doesn't need extra fat; olive oil is used by default. The mezze style limits the amount of meat that is served.
- The moderation column: Falafel is fried, cakes are made from refined flour, shawarma is rich, and kunafa and baklava are treats that are high in sugar and not good for you. They're worth it, but not every night.
- The practical takeaway: A meal of mezze, salad, and grilled tawook is a healthy, well-balanced meal that tastes like a feast. Researchers keep saying that the Mediterranean diet is one of the best in the world, and Lebanese food is one of its most delicious varieties.
Key Takeaways
- People in Lebanon eat mezze, which is a mix of foods from the Levant made with olive oil, herbs, beans, charcoal grills, and shared plates.
- From hummus and kibbeh to kunafa, these are the 15 must-have dishes. For starters, people should order kunafa, hummus, fattoush, falafel, and a mixed grill.
- In Lebanon, people like olive oil, lemon, and cold mezze. In Turkey, people like butter, dough, and the oven. You should put both on your table.
- Kampong Glam is where the scene is at. Tabbouleh, Byblos, Beirut Grill, and Layali are all close to Bussorah Street, and Ummi Beirut is more high-end at Robertson Quay.
- Different places in Lebanon serve booze, so the halal status varies. On the menu at Anatolia, you can choose from Lebanese and Turkish dishes, and the kitchen is open until midnight.
The Anatolia Restaurant Team
Written by the team at Anatolia Restaurant, a Turkish and Lebanese kitchen at 58 Arab Street, Singapore, in the heart of Kampong Glam. We grill over charcoal daily, make everything with 100% halal ingredients, and take the Lebanese-versus-Turkish question as seriously as it deserves.
Frequently Asked Questions
What is the most famous Lebanese dish?
Hummus is the most famous internationally, while kibbeh is Lebanon's national dish. At the table, the mezze spread as a whole is the cuisine's true signature.
Where can I eat Lebanese food in Singapore?
Kampong Glam is the hub: Anatolia on Arab Street, plus Tabbouleh, Byblos Grill, and Beirut Grill on Bussorah Street. For upscale Lebanese, Ummi Beirut sits in Robertson Quay.
Is Lebanese food halal?
Traditional Lebanese cooking uses halal-friendly ingredients, but not every Lebanese restaurant in Singapore is halal; some serve wine and cocktails. Check each venue. At Anatolia, everything is made with 100% halal ingredients and no alcohol is served.
Which Lebanese restaurant is best in Singapore?
It depends on the occasion: Anatolia for a fully halal menu spanning Lebanese and Turkish until midnight, Tabbouleh for the dedicated specialist, Ummi Beirut for fine dining, Beirut Grill for atmosphere.
Is Lebanese food spicy?
No. Lebanese food is aromatic rather than hot, built on allspice, sumac, za'atar, garlic, and lemon. Heat, where it appears, is gentle. Chili lovers should ask for it on the side.
What is the difference between Lebanese and Turkish food?
Lebanese cooking centres on olive oil, cold mezze, raw herbs, and lemon; Turkish cooking centres on butter, breads and doughs like pide, and structured grill-led meals. They share baklava, hummus, and charcoal, with different accents.
What should I order at a Lebanese restaurant?
The proven first order: hummus, fattoush, falafel, a mixed grill for the table, and kunafa for dessert. It covers the cuisine's full range in one meal.
Is Lebanese food vegetarian-friendly?
Extremely. Hummus, baba ghanoush, falafel, tabbouleh, fattoush, moussaka, and stuffed vine leaves are all meat-free classics, not afterthoughts.
Which Lebanese restaurant is near Arab Street?
Anatolia sits at 58 Arab Street itself, with Tabbouleh, Byblos Grill, and Beirut Grill one street over on Bussorah Street. All are within a few minutes of Bugis MRT.
What is mezze?
Mezze is the Lebanese format of many small shared dishes, hot and cold, eaten with flatbread at the start of (or as) the meal: hummus, dips, salads, pastries, and more.
What is kunafa?
Kunafa is a Levantine dessert of shredded pastry or semolina over molten cheese, baked and soaked in syrup, usually topped with pistachios. Eat it hot, when the cheese still stretches.
Is shawarma Lebanese or Turkish?
Both regions claim vertical-spit meat: shawarma is the Levantine expression, döner the Turkish one. They share a technique and differ in marinades and serving styles.
What is Lebanese bread called?
The everyday flatbread is pita-style khubz, thin and pocketed, made for scooping mezze. Manakish is the topped flatbread, closest to a Levantine cousin of pide.
Is Lebanese food good for groups and families?
It might be the best group cuisine there is. Mezze and grill platters are built for sharing, vegetarians eat as well as everyone else, and nothing requires a menu negotiation.
Does Anatolia serve Lebanese food?
Yes. Anatolia is a Turkish and Lebanese restaurant: hummus, mezze, fattoush, shawarma, and kunafa share the menu with pide and Turkish grills, all made with 100% halal ingredients, daily until midnight.
Final Thoughts
Singapore's Lebanese food is worth the search. There are fifteen meals that you should try, most of which are in one neighbourhood, and a dessert that gets bigger when you lift your fork. As you eat, don't forget to try the kunafa and start with the mezze.
We want you to be able to enjoy both traditional Lebanese and Turkish dishes at the same table, made with only 100% halal products, and only two minutes from Bugis MRT. That's our whole point. You can reserve a table at Anatolia, which is located at 58 Arab Street and is open every day until midnight.
