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
Live Sri Lankan crabs anchor a late-night zi char menu, with cereal prawns fried shell-on in butter and curry leaves and flat rice noodles seared for smoky wok hei.
Aug 18, 2026
Don’t waste calories on maintream food. Discover creative hawkers, experimental chefs, and other drool-worthy food spots in our weekly newsletter.
Unsubscribe anytime if its not for you.
Aug 17, 2026
Aug 16, 2026
Aug 15, 2026
Aug 14, 2026
Aug 13, 2026
Aug 12, 2026
Aug 11, 2026
Aug 10, 2026