Unchanged for over 50 years, this eatery's Hainanese pork chop and steamed chicken carry the weight of a founding family's legacy — and taste every bit as good as the story suggests.
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May 22, 2026
Live seafood tanks, drunken prawns cooked in alcohol at the table, and Sri Lankan crabs at kopitiam prices — this zi char has been serving Toa Payoh since 1975.
May 21, 2026
Bold rendang, squid ink curry, chilli eggplant and over 20 dishes made fresh daily. This eatery brings West Sumatran nasi padang to Singapore — spicier, richer, and truer to the original.
May 20, 2026
Mesquite-roasted Peking duck with Oscietra caviar, 16-hour double-boiled soups, and handcrafted dim sum — this restaurant makes a compelling case for Cantonese cuisine at its finest.
May 19, 2026
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