Claypot Bak Kut Teh in two distinct styles — herbal and peppery — brewed from a recipe carried across four decades and two generations of a family kitchen in Joo Chiat.
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Jun 12, 2026
Chilli crab, charcoal-roasted suckling pig, and handmade prawn rolls from a Teochew zi char restaurant that has been serving Ang Mo Kio since the 1960s.
Jun 11, 2026
Steamed har gow, fried prawn rolls, loh mai gai, and congee - a wide-ranging dim sum menu from a 40-year Geylang staple, served at any hour of the day.
Jun 10, 2026
A 20-metre shrine-inspired entrance leads into a dining room where Japan-sourced wagyu, truffle unagi rolls, and uni-finished carbonara take centre stage.
Jun 9, 2026
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