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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.
Jul 21, 2026
Bowls of clear Teochew broth arrive loaded with liver, tripe, intestines, and handmade pork balls, all built on a family recipe that began on a pushcart back in 1955.
Jul 20, 2026
This Michelin Plate stall still makes its popiah skin by hand daily, wrapping a pork-free stewed turnip filling with crushed peanuts, egg and crispy flour bits.
Jul 19, 2026
Black bean-sauced beef hor fun with wok char and a prawn paste chicken that fries to a crisp shell — this Thomson coffee shop stall has been doing both for decades.
