This hawker stall’s signature dish is composed of springy egg noodles, roast pork, dumplings and potato-wrapped prawns, and topped off with a hard-boiled egg
Besides laksa, visitors should also try the store’s signature mee siam (rice vermicelli in a sweet and sour gravy), which incorporates fruit juice for enhanced flavour
Be sure to get all the trimmings—including tripe and beef meatballs—for a full-on meat medley in your mouth
is famous for its wok-fried hor fun. ask for suggestions or order the claypot yong tau foo
The claypot rice served here is cooked on charcoal stoves from scratch, with juicy meat that’s marinated to perfection
is famous for its succulent grilled eels, prepared in true Japanese fashion over charcoal pits
A word to the wise: The stall closes on Sundays, and you may want to get your noodle fix in the morning, to avoid the long queues during lunch.
This stall’s rendition of the dish includes lard which infuses the noodles with more flavour
While the tender steamed chicken featured in the dish is certainly delectable, this establishment’s chicken rice is most famous for its fragrant rice and complex, spicy chilli sauce
Tandoori Chicken, mouth-watering curries like Rogan Josh, as well as iconic flatbreads like naan and kulcha
Order their Set Meal 2, which comes with a portion of mapo tofu , a portion of dan dan mian, and a drink to quell the heat
Order their Set Meal 2, which comes with a portion of mapo tofu , a portion of dan dan mian, and a drink to quell the heat
Peranakan* dishes like kueh pie tee (pastry filled with vegetables and prawns) and ayam buah keluak (braised chicken served with a sauce made from black nut).
Thai papaya salad, Thai green curry and pineapple rice with prawns and pork floss.
beef rendang (braised meat cooked in coconut meat and spices), tahu telur (fried beancurd in sweet sauce) and siput sedut (sea snails in coconut gravy).
Black pepper crab and chilli crab. hungry diners can order a set menu that includes one whole crab, cereal prawns, fried rice and deep-fried mantou
French spring chicken with crispy potatoes, as well as the black angus ribeye with baby romaine salad
Popular classics here include bakwan kepiting (meatballs made of crab and minced pork) and assam gulai (fish in a spicy, sour stew).
homemade sambal (chilli paste) used in their sambal kangkong (water spinach). The eatery is also known for its Penang rendang, made with shiitake mushrooms instead of meat
fried rice vermicelli noodles and tender slices of fish in a light, milky broth. You’ll want to make this a breakfast pit stop to avoid the snaking queue.
The restaurant is famous for a South Indian version of fish head curry that was concocted by its founder, and which remains safeguarded by his sons till today
Its signature char kway teow (stir-fried rice cake strips) is served up with a medley of cockles, Chinese sausage and crunchy bean sprouts
kway chap. Long lunch time queues are the norm, but the dish’s rich, savoury flavour and silky texture certainly makes it worth the wait.
The specialities here are undoubtedly the wok-fried dishes, most notably the stir-fried beef with kai lan (Chinese leafy vegetable).
The butter chicken is a crowd favourite, and you’ll definitely want to pair it with the restaurant’s many flatbreads and delicious, tandoor-cooked meats.
this stall serves up piping hot bowls of chicken curry and noodles that are sure to satisfy.
The poultry is tender with a layer of fatty skin and is accompanied by a side of peppery herbal soup
their version of fried kway teow has been lauded by local critics for its fragrant aroma and harmonious balance of flavours.
The stall’s signature is a hearty, charcoal fried rice claypot consisting of chicken, salted fish and Chinese sausage, that can feed up to four diners
Sin Kee Chicken Rice is famous for its aromatic rendition of the dish
four decades selling their signature curry fish head, but the other dishes on offer at this stall—which include fish steamed in a Teochew style and watercress with oyster sauce
Be sure to order a piping hot bowl of their signature Buddha Jumps Over The Wall soup, and pair it with a bowl of fragrant pumpkin rice
Chai Chuan Tou Yang Rou Tang has been serving up rich, Teochew-style mutton soup from Bukit Merah View Hawker Centre for over three decades
they serve up six different, MSG-free varieties of soup. , there are two other side dishes to choose from—steamed chicken wings in lotus leaves, and steamed pork ribs with black bean
signature dish is cooked with slices of succulent chicken, tender duck meat and juicy mushrooms, atop a mound of silky smooth noodles.
chai tow kway (fried cubes of radish) comes in two variations—a white version that’s fried with a beaten egg, and a black version that gets its colour from a sweet soy sauce.
With signature Hokkien mee cooked to order in small batches and fried up in a wok to retain its traditional, slightly charred flavour. Be sure to visit this stall early in the day, before 7.30pm
The restaurant specialises in a range of Cantonese comfort food, from claypot tofu and fried prawn paste chicken to piping hot bowls of fish soup.
allows you to mix and match roast and steamed chicken, so that you can enjoy the best of both worlds. Be sure to sample their homemade chilli sauce for an added punch.
This stall’s signature dish—a peppery soup of pig innards and pickled vegetables served with rice— remains a crowd favourite for its robust, meaty taste.
