This humble kopitiam stall has been packing in crowds since the trishaw days. The noodles are cut short, the broth is charcoal-fired, and the only utensil you need is a spoon. Sungei Road Laksa is $4 of living hawker history.
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Mar 13, 2026
Melt-in-your-mouth chicken pies, flaky samosas, and cream horns piped fresh daily — this Clementi bakery has been doing it the traditional way since 1965.
Mar 12, 2026
Fluffy rice, smoky charcoal flavour, and a crispy crust at the bottom of the pot. This Michelin Bib Gourmand stall has been firing up charcoal claypot rice since 1979.
Mar 11, 2026
This Michelin-recommended, Netflix-famous stall makes putu piring the way it's always been done — with molten gula melaka, fine rice flour, and zero shortcuts.
Mar 10, 2026
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