It takes 3 generations to perfect a curry like this. This Michelin Bib Gourmand bowl layers coconut-rich broth, Hainanese-poached chicken, and 50 years of instinct into something Hong Lim regulars consider irreplaceable.
•
May 10, 2026
The sambal-tossed dry prawn mee here is a rare find — smoky fried scallion, house-made sambal, and a slow-cooked prawn broth that's been drawing crowds for over 70 years.
May 9, 2026
From deeply herbal black chicken soup to silky kidney mee sua and crispy chao ta bee hoon, this zi char in the the East opens till 4am and has been around for over 50 years.
May 8, 2026
Forget flying to Bangkok for pad kra pao. This eatery serves the real thing — wok-tossed minced pork, holy basil, and fish sauce — with five spice levels and up to four eggs.
May 7, 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.
May 6, 2026
May 5, 2026
May 4, 2026
May 3, 2026
May 2, 2026
May 1, 2026
Apr 30, 2026
Apr 29, 2026