Freshly blanched prawns, cockles, pork slices, and cuttlefish all meet a hand-blended peanut satay sauce at a stall now run by its third generation of owners.
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Aug 27, 2026
A single pot of herbal soy stock seasons duck, pork belly, offal and braised egg, then gets spooned over plain rice in a Teochew style with over 60 years of history
Aug 26, 2026
Each cutlet is fried low then hot to lock in moisture, arriving pink at the centre beneath a crisp panko shell, best eaten first with salt before the tonkatsu sauce.
Aug 25, 2026
A Bib Gourmand kitchen run by a Thai owner and an all-Thai team, serving pork jowl grilled over fire, claypot prawn vermicelli and close to a dozen papaya salads.
Aug 24, 2026
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