Tastemakers Guide To Best Supper Spots in Singapore

Come night time, Cheong Chin Nam Road teems with activity, especially at this outlet of G7 Sin Ma Claypot Live Frog (the other outlets are in Geylang and Chinatown). Flavours are consistently good and the frog legs are plump and smooth with a satisfying bite, which explains why it's always crowded with hungry diners waiting to tuck into piping hot claypots of Frog Porridge (from $8). Choose between two sauces to have your frog cooked in — ginger scallion or kung pao. The latter sees a generous portion of dried chilli added to the ginger scallion sauce, giving it that spicy-shiok kick that Tastemaker Justin Teo loves. Take his advice and spoon the lusciously rich dark sauce onto your thick, starchy porridge for added flavour! Pro tip: Apart from frog porridge, our Burpple community also loves the crisp Fried Pig Intestines ($12), a side dish you would best enjoy by dunking into the sweet sauce on the side.
Avg Price: $15 per person
Photo by Burpple Tastemaker Justin Teo

Seng Kee Black Chicken Herbal Soup at Kaki Bukit 511 Market & Food Centre is where our Tastemakers Julius Lim and Zhihui Lim would go on nights when they crave a spot of warm comfort. Unlike its other outlet at Kembangan, this stall offers a more consistent, fail-safe experience. $4 gets you a bowl of piping hot black chicken soup with mee sua, topped with your choice of kidney, mixed organs or lean meat. Tastemaker Zhihui loves how the herbal soup is flavourful yet light, the noodles are well cooked, and the kitchen is generous with the ingredients. What's not to like?
Avg price: $5 per person
Photo by Burpple Tastemaker Julius Lim

The menu at this bustling Chinese eatery near Kallang MRT may baffle with their wackily-translated dish names, but nothing will stand between our Tastemakers and good food. The food here is excellent, value for money and boasts perfect vibes for a night of drinks and bites. Even if you've never been a fan of pig's ears, the Pig's Ear of Cucumber ($10), a refreshing salad tossed in a tangy sauce may change your mind, like it did with Tastemaker Ni Eats. Nurse a cold Lao Te beer while munching on the delightfully crisp Deep Fried Pork Intestines ($16) that are strongly seasoned with a good kick of spice and devoid of any 'porky' smell. Take your pick from their variety of perfectly seasoned barbecued skewers — Tastemaker Wei Zhi Chiang loves the Bacon Volume Enoki Mushroom ($3, dish number 2017 in their abyss of a menu). Keep room for the Tomato ($1.50), which is in fact an eggplant grilled to a silky texture, peppered with chilli powder, and topped with chopped leeks. If you're here for a late dinner, consider the Wonton ($10), essentially a large bowl of chef-chosen ingredients like sausages, cabbage and beancurd skin, stir-fried ma la style. Yum!
Avg price: $15 per person
Photo by Burpple Tastemaker Wei Zhi Chiang

Open 24 hours, seven days a week, New Mahamoodiya Restaurant is a reliable option to head to when prata cravings strike. This Simpang supper hotspot has been gaining a steady reputation for the one dish you'll find everyone tucking into — Coin Pratas ($7). Unlike regular flattened pratas, these come coiled up to look like coins, and every bite presents an unbeatable mix of crisp golden exteriors, soft and fluffy insides and the unmistakeable fragrance of butter. Each order comes with six coins, and is paired with either mutton or chicken curry — both come served with hearty chunks of meat for a satisfying supper. The icing on the cake for Tastemaker Julius Lim? The accompanying sambal chilli sauce on the side. For a spicy kick, dunk your coin prata into the sambal AFTER mopping up the curry.
Avg Price: $10 per person
Photo by Burpple Tastemaker Julius Lim

There's a lot to choose from the bustling Whampoa Makan Place Block 90, but head straight for what our Tastemakers recommend — Hokkien mee. The stall, Singapore Fried Hokkien Mee, dishes out generous gravy- and wok-hei-ladened portions of the dish (from $4), and is easily recognisable by its signature orange oval melamine plate. Don't be fooled by the lack of a queue. According to Tastemaker Ni Eats, who frequents the stall regularly, you should be prepared to wait at least 20 minutes during peak hour, as there are plenty of takeaway orders. The Burpple community warns of the tiny amount of seafood, but is greatly satisfied with the three chillies provided on the side — chopped chilli padi, green chilli and a fiery sambal that has been consistently spicy for the last 20 years, according to Ni Eats.
Avg Price: $5 per person
Photo by Burpple Tastemaker Ni Eats

This is one supper joint you must come fully prepared for. Bring a troop — assign one to "chope" seats, one to stand in line to place your order and another to wrestle alongside you to "kiap" the most prized ingredients on the Yong Tau Foo shelves. It's a battle waiting to happen at the stroke of midnight (note that they sometimes only open at 1am if the owners are still busy prepping), when the signage lights come on and hordes of veracious eaters rush forward. Apart from usual suspects like brinjal, cuttlefish and taupok, Tastemaker Fiona Ting recommends getting the Spam. We hear the pork items are the fastest to fly off the shelves, so zoom in on those as well. Give it about 30 minutes for the owners to prepare your food, and you'll be rewarded with a metal basin brimming with your picks, swimming in an unbelievably flavourful ikan bilis broth that has been boiled for hours. Pro tip: If you can, bring a portable stove (because why not!) to keep your soup bubbling hot throughout your meal!
Avg Price: $10 per person
Photo by Burpple Tastemaker Fiona Ting

Opened till 4am on Fridays and Saturdays, this stalwart at Maxwell Food Centre is the place to hit up a bowl of comforting porridge after painting the town red. You won't go wrong with the classic Sliced Pork Porridge ($3.50), which Tastemaker Irene Arieputri describes to be smooth and thick, generous with the pork and really fragrant thanks to the addition of sesame oil. Pair that with the Braised Tofu ($3.50) —handmade tofu deep-fried till golden brown, slicked in soy sauce and topped with shallots and spring onion. The tofu is soft and silky, and the flavours pair really well with the porridge.
Avg price: $5 per person
Photo by Burpple Tastemaker Irene Arieputri

A 10-minute walk from Kallang MRT Station, this dim sum restaurant serves both dim sum and zi char dishes, so you can have the best of both worlds under one roof. Unlike its sister outlet at Beauty World that operates till 2am, Mongkok Dim Sum's Geylang outlet is operational 24 hours daily, making it the perfect venue for a fuss-free late night supper with a large group of friends. Start with their silky smooth Steamed Rice Roll with Shrimp ($4.20) before digging into the Beef Horfun (from $6) and the Salted Egg and Butter Pork Ribs (from $14) — both tasty, filling options that are great for sharing! From the dim sum menu, skip the not-so-great Gula Melaka Steamed Cake (Ma La Gao) ($4) and go with Tastemaker Ni Eats recommendation instead — the Custard Buns (Liu Sha Bao) ($4.20 for three). The lightly salted custard centre is oozy and flowy, just the way we like it!
Avg Price: $10 per person
Photo by Burpple Tastemaker Ni Eats

Despite its less than accessible location, this famed Bak Kut Teh chain restaurant along Keppel Road is still the go-to supper spot for many. It opens till 3am daily, and nothing comes close to warming your tummy (and soul) better than a hot bowl of tasty, peppery soup. Tastemaker Wei Zhi Chiang describes the broth to be robust in flavour yet peppery enough to give you that kick! Swing by early in the night to have their popular Spare Ribs Soup (from $8); otherwise go for Tastemaker Amanda Liu's pick — Sliced Pork Loin Soup ($7). The latter features bite-sized slices of pork, which is great if you don't fancy messy eating. For sides, Amanda recommends ordering You Tiao ($2) to dunk in the soup, and the gravy-ladened, collagen-packed Braised Pig Trotters (from $7) to drizzle all over your rice or Mee Sua ($2).
Avg Price: $10 per person
Photo by Burpple Tastemaker Amanda Liu

A stone's throw away from the G7 Sin Ma Frog Porridge outlet along Cheong Chin Nam Road, this no-frills Teochew porridge stall is where our Tastemakers head to for a homey, comforting meal. Prices are affordable, there's a wide variety of dishes to order from and the food is satisfying — great for supper gatherings with your friends. Our Tastemakers like how extensive the menu is, so they can always try something new every time. Of all the dishes, Tastemaker Wei Zhi Chiang loves the tender, fall-off-the-bone braised Duck Leg ($6), while Tastemaker Justin Teo likes the Black Bean Minced Meat ($2) that has just a hint of spiciness. If available, go for Tastemaker Ni Eats's favourite dish — a whole Steamed Fish that is oh-so-fresh!
Avg Price: $10 per person
Photo by Burpple Tastemaker Wei Zhi Chiang

This supper haunt has long been a crowd favourite for those hankering for zi char. Ranked number five on our Hot 100 (Hawker Edition) 2016, JB Ah Meng has shifted to its newer, brighter, air-conditioned digs and opens till 3am daily, making it the perfect place for supper. It's always crowded, so be prepared to wait in line. Portions are big and great for sharing, like the signature JB San Lou Bee Hoon (from $7 for small). Despite its lackluster appearance, Tastemaker Justin Teo loves how incredibly flavourful the flattened bee hoon is. The 'pancake' of silky soft vermicelli with perfectly charred bits on both sides also comes fried with egg for added flavour, and cabbage for a contrast in texture. They also do a wickedly tasty dish of Salted Egg Prawn Balls (from $20 for small), White Pepper Crabs (market price) slicked in an unusual garlicky white pepper sauce, as well as Fried Garlic Chilli Clams (from $16). Tastemaker Zhihui Lim describes the latter to be fragrantly fried with garlic that provides a super shiok spicy kick. She also likes how the kitchen has removed the empty side of the shell, making it more convenient to eat!
Avg Price: $25 per person
Photo by Burpple Tastemaker Zhihui Lim