Claypot Mee Tai Mak This has a similarity to hor fun. Instead, it uses mee tai mak and comes with an raw egg aside from minced meat, prawns and chopped kai lan. Served bubbling in a claypot with savoury sauce and strong wok hei flavour 》$8/Medium

Salted Egg Pork Ribs Why does the colour looked overcooked or the oil used wasn’t clean? I personally prefer it to have slightly moist texture as this was too dry. This came really oily and they served ribs with bones intact, making it unfriendly to my teeth 》$10/Small

For Mee Tai Mak Worth the Wait Its relocation from Toa Payoh to Clementi means Westies are that much closer to this dark brown, glossy claypot of bubbling goodness. The Claypot Mee Tai Mak (from $5) may not be the prettiest of dishes, but it's darn tasty and most comforting on a cool, rainy day. The plump "rat tail" noodles are bathed in the thick and flavourful gravy studded with chopped vegetables, minced meat, prawns and a cracked egg. Be sure to add some chilli padi for a kick! As its name suggests, this place also does a mean traditional Fish Head Steamboat (from $23 for a small portion) — the perfect dish to share with your group. Otherwise, other zi char options like the Salted Egg Pork Ribs ($10) and the Boss Bee Hoon (get the small $15 portion to share between two to three) fare well. Pro tip: Call to reserve a table and pre-order dishes so you can dig in the moment you arrive! Avg Price: $15 per person Photo by Burpple Tastemaker Felicia Sim