Clementi

Great value and really aromatic, I would consider this one of, if not the best in the West. Packed during dinner times, you can see queues even though they use the usual queue beeper thing.

Full vlog and how-to-make: https://www.youtube.com/watch?v=j4f2sutcSIU

Incredibly well seasoned and balanced! You get all of the crustacean flavor without any of it being overbearing. Option of $4/5/6 with choice of pork ribs and pig tail to go with your dish.

Full vlog and how-to-make: https://youtu.be/WqnilKGQfdI

A really comforting, ol' school kind of porridge. The usual porridge outside is always too savory for me nowadays. This bowl of porridge does invoke some nostalgia.

Full vlog and how-to-make: https://youtu.be/fvGgvb78KnE

The same meepok that we love, but with a sort of steamboat/oriental handling. The $6 bowl comes with a slice of abalone, a good sized prawn, some fish cakes and a really delicious fish dumpling. Noodles have a really good texture too!

Full Vlog and how-to-make: https://youtu.be/6pqCpju39qM

My go-to after a heavy meal at 448 (there got a lot of good food). They recently put up a new signboard selling chendol too, hoping to make a trip down soon.

Full vlog and how-to-make: https://youtu.be/KMCMQUtVW_c

Quintessential Singaporean supper food. Spicy by default if you haven't already inferred from the color. Ultra savory and really hits the spot.

Full vlog and how-to-make: https://youtu.be/20AJSKEE5oQ

One of the most popular stalls here. The duck comes with a hit of dang gui but not overwhelmingly so. Be sure to combine the 2 chillis at the counter to make it more shiok!

Full vlog and how-to-make: https://youtu.be/Uq5m60zbTYg

Skillfully made. Absolutely love the chicken rice chilli in it. I actually prefer them not to cut it so that I can eat it like a burrito.

Full Vlog and how-to-make: https://youtu.be/N1xIS1wXysw

Delicious satays with a flavor profile that slightly resembles bak kwa (of which they also sell). I almost dabao-ed the peanut sauce to eat with bread for breakfast 😜😜

If you look into the stall, you'll see hundreds of sticks ready to be grilled. But don't be deceived, they fly off the shelf come meal time! Go early to avoid disappointment!

Full Vlog and how-to-make: https://youtu.be/rw8ALx5UGdk

Not many can understand the sophistication and "sweetness" of cognac. But a touch of the alcohol in this soup makes it much more relatable.

The cognac grants the soup a layer of fragrance and flavor that is simply addictive. On the day that I went, the soup even had a wok hei flavor!

Full Vlog and how-to-make: https://youtu.be/rYHDjcVZ5Xs