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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.
Jun 19, 2026
Grilled over charcoal, the skewers here reach past the usual thigh and wing to the tail, heart, gizzard, and skin, each seasoned simply and finished with a clean layer of smoke.
Jun 18, 2026
Made entirely from yellowtail fish with no flour, the fishballs here are hand-pounded for an hour and thrown by hand, giving them their uneven shape and gentle spring.
