Go Local

This Nasi Lemak isn't cheap, but it’s still damn good value. Both basmati rice and chicken rice is used for a very lemak flavour, sitting under turmeric fried chicken wings, coconut fried chicken drumstick, and a mini lobster. Not to mention the three types of chilli: Indonesian sambal balado, sambal belacan, and Peranakan-styled sambal chilli. Whew.

Stellar wonton mee from this famous roast meat stall as usual. Surprised with the amount of char siew they gave today, for just $5 too. Nice char and smokiness with a little fat to add flavour. Noodles are springy but also a little wet from the sauce.

The food at this Peranakan spot here is generally very good, but nothing stands out like the assam fish here. Think meaty golden pomfret stewed till delicious and soft, with tangy assam sourness and the slightest hint of lemak creaminess to kick up your taste buds.

The OSG Signature Nasi Lemak is more expensive than that $12.50 "Peranakan Nasi lemak", but it’s still damn good value. Both basmati rice and chicken rice is used for a very lemak flavour, sitting under turmeric fried chicken wings, coconut fried chicken drumstick, and a mini lobster. Not to mention the three types of chilli: Indonesian sambal balado, sambal belacan, and Peranakan-styled sambal chilli. Whew.

New grilled meat place in a Bugis shophouse! Cool casual vibes that looks inspired by a modern cowboy ranch. Try the Char-Grill Spicy Chicken Chop ($10.90), which comes with a homemade dynamite sauce. Definitely sets our mouths on fire, but goes well with the succulent flame-grilled chicken. 

Always a long queue at this newly opened hawker stall by MasterChef finalist. He rolls out each batch of mee hoon kway upon order so it’s always fresh! The Signature Dry Mee Hoon Kway ($3.50) comes with the usual minced pork, spinach, and egg, and the noodles are super fun to eat: chewy with a nice bite! 

The Mixed Ball Soup with La Mian ($12.90) comes with premium fish balls and signature pork balls from Ming Fa Food Industries (of the popular Ming Fa Bak Chor Mee along Upper Thomson). The balls are juicy and bouncy, and taste like they are made by hand. The pulled la mian noodles are firm with a nice bite, which are an interesting combination compared to the usual mee Kia or mee pok.

This Ngoh Hiang platter from Gim's Heritage (you'll commonly see their prawn, fish and squid based snacks in the frozen section of your supermarket) is super delish, and The Social Kitchen has other versions of their traditional Five Spice Meat, Prawn, and Fish rolls from $19.90

This dish is the Ginseng Har How from Kiomkee, a longtime food manufacturer. There's no difference between the different colours, but you get very plump prawns inside with just the right amount of skin. The tasty Ginseng broth with other Chinese medicinal herbs makes the dish even better. A great snack or addition to your meal!

This one here's inspired by Penang prawn noodles with a silky rich broth that reminds me of a good tonkotsu ramen. The prawn balls are quite good, but I'd imagine the prawns would taste even better if they weren't already sold out by 1.30pm. You can also get some beancurd skin rolls to dip in, but it's not quite the Hai Di Lao experience with this shallow bowl.