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Jul 30, 2026
Pork fillet and pork loin are trimmed by hand, coated in batter, and fried fresh to order, with a side ritual of grinding toasted sesame seeds into the dipping sauce yourself.
Jul 29, 2026
Northeastern Thai cooking built on sour broths, fermented pastes and grilled meats sets this Bib Gourmand restaurant apart from typical Thai menus in the city.
Jul 28, 2026
Steamed and fried dim sum made fresh on site, including a chee cheong fun that combines char siew and prawn fillings in a single roll finished with a savoury soy sauce pour.
Jul 27, 2026
A pork and garlic broth simmered for hours, handmade dumplings, and noodles supplied by the same maker since the 1950s define this century-old bowl of bak chor mee.
Jul 26, 2026
Whole ducks are slow-braised in a dark, dang gui scented sauce before being deboned and served over rice, noodles, kway teow, or porridge at this Bib Gourmand stall.
Jul 25, 2026
Blood cockles are cooked just short of fully done so they stay plump and juicy, folded through flat rice and yellow noodles fried to order over a roaring high flame.
Jul 24, 2026
A Michelin Bib Gourmand stall built on four components — sous-vide char siew, ebi fry, minced pork ngoh hiang, and wanton cooked two ways — in one dry-tossed bowl.
Jul 23, 2026
Gently poached chicken chilled to a smooth finish and broken-grain rice cooked in fragrant stock have kept this Chinatown Complex stall in the queue for decades.
Jul 22, 2026
Tanks of live crab and clams sit beside an open-air zi char kitchen that works past midnight, turning out prawn paste chicken, bamboo clams and chilli crab to order.
