All Posts
/
Jun 29, 2026
Noodles are cut fresh from hand-rolled dough at this Geylang Bahru stall, then tossed in a house-made chilli paste built around minced pork, meatballs and crisp ikan bilis.
Jun 28, 2026
Single-origin beans are roasted in Kyoto and flown in weekly, then brewed to order by hand at a central counter, alongside Morihan matcha lattes from Japan.
Jun 27, 2026
A flaky, hand-crimped crust packed to the brim with curry chicken and potato, sardine and egg, spiced fish otah or smooth sweet taro, each made fresh daily.
Jun 26, 2026
A wet-style crab bee hoon built without MSG or chicken powder anchors the menu, its broth thickened only by the natural sweetness released from the crab itself.
Jun 25, 2026
Seven signature skewers share one platter for $20.90, while the torched salmon donburi finished in mentaiko sauce draws repeat orders from regulars.
Jun 24, 2026
The rolls are baked in-house rather than bought in, and the cold cuts and pâté are made on site, layered into more than a dozen Vietnamese sandwiches packed fresh to order.
Jun 23, 2026
Boneless Korean fried chicken comes in nine flavours and three portion sizes, from a peppery original to a chilli-glazed sweet and spicy version.
Jun 22, 2026
For over four decades, this Beach Road institution has cooked its claypot rice over charcoal, finishing each pot with a layer of crisped rice at the base.
Jun 21, 2026
A hawker stall in Bukit Timah fries its radish cake with egg into a single crisp, golden piece instead of loose cubes, with chilli worked directly into the wok rather than added afterward.
