Bowls of clear Teochew broth arrive loaded with liver, tripe, intestines, and handmade pork balls, all built on a family recipe that began on a pushcart back in 1955.
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Jul 21, 2026
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.
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
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