The best churros in Singapore

At 25 cm a stick – more than two times longer than the next longest entry – this hip stand’s churro has a fluffy cake-like bite, though there are occasional consistency issues, with parts of the stick slightly undercooked, leaving the inside mushy, resulting in an icky texture in the mouth.

$2.50. $0.50 for each side sauce: honey, strawberry, dulce de leche, chocolate, Nutella

This generous plate makes a rare weekly appearance at Catalunya’s fun Sunday brunches and on special occasions at the restaurant ($12/10 sticks). The sauces are strong contenders for Singapore’s best: the dark chocolate dip is infused with cinnamon and the spice doesn’t get lost in its lusciousness, unlike others. The rich caramel butter also catches on the ridges of fried dough well, adding a nutty flavour to the treat.

Part of Catalunya’s Sunday brunch ($92/person).

Given their name, we were surprised to find Alegro’s churros to be the weakest of the bunch, with dry, thinner-than-average sticks without much taste or substance between the crusts. Perhaps they should drop the churros in their name and consider a different snack to go with the booze.

$10 for 14, with condensed milk and chocolate dips.

Seemingly made for an adult palate, Common Man’s stubby fingers feature a more liberal dusting of cinnamon than its competition, giving it a bitter spice that complements well with the dark chocolate dip and chewy-as-mochi inner texture.

$12 for five, with an 80 percent dark chocolate and milk dip.

With its wider girth, chef Edward Esmero’s offering should more accurately be called a Spanish porras, he says. Nevertheless, his creation is dense and doughy with a sturdy ridged shell, and comes with a more complex sidekick of lemon zest and cinnamon-infused ice-cream made inhouse, which is topped with a dusting of crushed almonds, gingerbread and caramel that adds a citrusy, spicy bite to the finished product.

$12 for four, with a scoop of lemon-zest ice cream sorbet and salty chocolate dip.

Sabio’s trick to making their crispy golden brown, extra chewy churros is to par-cook and fry them from a frozen state just before service. French chef Nicolas Reynard pulls off the perfect serve that doesn’t feel too rich in the mouth thanks to its lightertextured sauces.

$9 for five, with dark chocolate and salty caramel dips.

With a close resemblance to custard puffs, these stout, pillow-y orbs are the most comforting of the lot, served warm and slightly oily-soggy as accompaniments to a cup of foamy hot chocolate drink. For an additional $4, you can get five more balls if you’re hankering for more (only available as a top-up with the purchase of the hot chocolate, not sold separately).

$9 for three and a cup of hot chocolate.