The other Michelin Bib Gourmand winner (2016 and 2017) on this list, Hong Heng certainly deserves the accolade, our Tastemakers declare. The wok hei may be conspicuously lacking in this plate of wet Fried Hokkien Mee (from $3), but listen to Tastemaker Russell Leong when he explains that it's only because the rich, luscious prawn broth used is more than savoury enough. Tastemaker Julius Lim later found out that the stock was painstaking made by boiling prawn heads for many hours. As for the noodles, Tastemaker Julius describes that they are first fried till charred, before the broth is ladled over for them to soak in all the goodness. The result is a super umami flavour that penetrates each spoonful. The chilli on the side is "mild tempered in terms of spice, but is brash and bold in terms of flavour", says Tastemaker Russell. Pile it on, with a good squeeze of lime for zing.
Avg Price: $5 per person
Photo by Burpple Tastemaker Julius Lim