The queue starts before 10am, and it's always worth it — a coconut-glossed Hainanese curry three days in the making, a pork chop crusted in Khong Guan biscuits, and braised pork that falls apart at the touch.
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Apr 21, 2026
Tonkotsu Kazan’s volcanic stone bowls hit 350°C, keeping the pork bone broth at a rolling boil — and concentrating its flavour right until the final sip.
Apr 20, 2026
A 30-year hotel chef is now cooking individual pots of Hainanese congee at Chinatown — and it sells out before 1pm every single day.
Apr 19, 2026
This is the only restaurant with live Argentine open fire grill, tended through service, producing fire-kissed steaks and hand-crimped empanadas that taste unmistakably of Buenos Aires.
Apr 18, 2026
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