Hawker

This might just be as close as you can get to having the real deal. Penang Signature only has one item on the menu — Assam Laksa ($3.50). White, slightly translucent noodles are pre-packed into takeaway containers, even if you're eating it there. Upon order, the staff gives the huge pot of broth a good stir before ladling out the lusciously rich gravy that Tastemaker Fabian Poon describes as "belacan, heh ko (prawn paste), lemongrass, assam and my favourite, mint leaves all mixed harmoniously together in a fish broth". Tastemaker Kenneth Lee loves how the "sweetish prawn paste mixes perfectly with the sour tamarind" without overpowering the other flavours. Pro tip: Request for the gravy to be stored separately from the noodles if you're going to have this taken away — it keeps the noodles from getting soft and soggy!
Avg Price: $5 per person
Photo by Burpple Tastemaker Kenneth Lee

There are two kinds of people in life: those who like their hokkien mee wet, and those who prefer it dry. But Nam Sing may just please both crowds. Each spoonful brims with the aromatic, umami-rich prawn seafood stock that has been patiently fried with the noodles. Served simply with cut red chili, soy sauce, squeeze the lime all over to brighten up this dish, and slurp up this perfectly moist plate of noodles. Give them a ring before you go down, or count on your luck for them to be open, as they close the stall as they wish.

Nam Sing Hokkien Fried Mee
#01-32, Old Airport Road Food Centre
Mon - Sun: 1100 - 1900 (or when sold out)

The aunty here is really like the grandmother who makes sure you're well-fed. Exceedingly generous with ingredients, this stall keeps people coming back with their value-for-money noodles. The char siew noodles are loaded with boiled wontons, fried wontons, char siew, and veg. But the mushroom pork rib noodles are the star. Instead of char siew, you get a good amount of super flavourful, super tender fall-off-the-bone pork ribs atop a good serving of noodles. How awesome is that?

Tai Seng Noodle House
#02-123, Amoy Street Food Centre
Mon - Sat: 0930 - 1430
Closed on Sun

If you want claypot rice that's a cut above the rest, this is it. Cooked upon order, you'll get great traditional claypot rice cooked over charcoal, and the wait can stretch up to an hour. Tender chicken meat, salted fish, lup cheong, charred rice bits, excellent sweet sauce and chilli? Check. This is one of the best places you can get claypot rice at in Singapore, but don't go when you're ravenous because you might get really hangry!

Lian He Ben Ji Claypot Rice
#02-198/199, Chinatown Complex Market
Tel: 62272470
Mon - Wed: 1600 - 2300
Fri - Sun: 1600 - 2300
Closed on Thu

Trust the perpetual snaking queue at Xin Mei Xiang; a favourite among many. The rich, intense prawn-based gravy is just viscous enough to pleasantly coat the noodles without being cloying - add black vinegar to bring it to another level. The noodles are topped with the standard braised pork, ngoh hiang, egg and beansprouts, they also include fried snapper flakes that lend a great texture. The key here is patience, you'll get to the front of the queue eventually.

Xin Mei Xiang Lor Mee
#01-116, Old Airport Road Food Centre
Tue - Wed, Fri - Sun: 0700 - 1400
Closed on Mon & Thu