This Michelin Plate stall still makes its popiah skin by hand daily, wrapping a pork-free stewed turnip filling with crushed peanuts, egg and crispy flour bits.
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Jul 20, 2026
Black bean-sauced beef hor fun with wok char and a prawn paste chicken that fries to a crisp shell — this Thomson coffee shop stall has been doing both for decades.
Jul 19, 2026
Nearly forty ingredients go into a peanut sauce that has stayed unchanged since the 1960s, coating rice vermicelli, tender cuttlefish, pork liver and blood cockles.
Jul 18, 2026
Every bowl of chendol here begins with raw gula melaka cooked daily into a caramel-thick syrup, joined by Mao Shan Wang durian shaved ice and hot sago desserts.
Jul 17, 2026
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