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Aug 7, 2026
A hawker stall serving only the soup version of bak chor mee, built on a pork broth simmered for hours, fine minced pork, and springy egg noodles, unchanged since 1968.
Aug 6, 2026
Meat and seafood cook over live charcoal on a foldable grill at your table, joined by betel-leaf beef, clear beef pho and sour bamboo-shoot hotpots served all day.
Aug 5, 2026
Handmade siew mai and prawn dumplings, black truffle variations and thick Hong Kong French toast drizzled with honey, all served with GST in and no service charge.
Aug 4, 2026
Thick-cut sashimi arrives daily, salmon and scallop dons are torched with mentaiko, and every set comes with a miso soup simmered from salmon bones and radish.
Aug 3, 2026
Chewy egg noodles made without ghee are tossed in a dark house sauce and piled with char siew, braised mushrooms, and both crisp fried and soft steamed wantons.
Aug 2, 2026
Running since 1990, this steamboat specialist builds its broth by deep-frying fish bones, then simmers it with fried yam, sour plums, and fresh crown daisy leaves.
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.
