Northeastern Thai cooking built on sour broths, fermented pastes and grilled meats sets this Bib Gourmand restaurant apart from typical Thai menus in the city.
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Jul 29, 2026
Steamed and fried dim sum made fresh on site, including a chee cheong fun that combines char siew and prawn fillings in a single roll finished with a savoury soy sauce pour.
Jul 28, 2026
A pork and garlic broth simmered for hours, handmade dumplings, and noodles supplied by the same maker since the 1950s define this century-old bowl of bak chor mee.
Jul 27, 2026
Whole ducks are slow-braised in a dark, dang gui scented sauce before being deboned and served over rice, noodles, kway teow, or porridge at this Bib Gourmand stall.
Jul 26, 2026
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