The restaurant brings you the authentic taste of Central Vietnamese cuisine that will leave you craving for more. Its unique homemade dipping sauces are especially addictive. Customers will love the cosy traditional Hoi An ambience of the sunshine-yellow decor and original Vietnamese-style tables and chairs, and the friendly and caring service that reflects the hospitable Vietnamese culture.

Reputed as Singapore’s top haunt for delicious, and value-for-money Tteokbokki Hotpot buffet in an instagrammable ambience, 90 minutes is perfect for foodies looking to indulge in a tantalising selection of Tteokbokki, and a variety of fresh ingredients in bubbling vats of savoury broth - which you can mix and match to concoct your very own unique flavor to enjoy.

The eatery's supreme broth is long-simmered with fish bones, pork bones, old hen and Korean ginseng, topped with dried oysters, scallops and chicken drumsticks, and then paired with four succulent abalones and four slices of big deep-sea fish maw. Nourishing and rich in flavours and aroma, this superb combination of nature's best ingredients is truly a culinary godsend.

The unostentatious taste of Kampung days, seasoned by reminiscences of good memories, Caffe Zeppin’s soulful creation celebrates the consonance between eggs and rice. Sometimes, less is more. The best flavours are produced when a dish is cooked with love, in a harmonious marriage of fresh ingredients and culinary skills.

The memorable taste of the signature Fish Maw Soup lies in Ding Ji’s unique secret recipe soup base, which is boiled using fresh pork bones, chicken bones, and special essences, and simmered for at least three hours to achieve a rich and mellow soup. Finally, dried sole fish is added to enhance the aroma and flavour.

The iconic Portuguese-Eurasian Devil’s Curry is prepared the way Grandma would approve. The incredibly flavoursome Rempah is free of MSG and milk products, and made from only the finest, fresh, natural aromatics and spices in our recipe - but without the post-celebration leftovers that are traditionally used. Premium quality meat is used to produce a wholesome yet addictive gastronomic experience.

Priced at $32++, the Wagyu Mushroom Risotto  is a decadent combination of deliciously creamy mushroom risotto and tender Grade 4 Wagyu beef cubes that are seasoned and grilled to perfection. The dish is indulgent, flavourful and rich - every bite is guaranteed to satisfy diners’ taste buds. The dish is exclusive to EagleWings Loft.

From the sea to the pot, ‘pao fan’ is as fresh as it gets. The fresh ingredients add a whole new dimension to this traditional comfort rice-and-soup dish, slow-cooked for hours. The authentic cooking method results in a delicious broth full of umami flavours of seafood. Additionally, the crispy fried rice and fried egg make it even more droolworthy.

Experience authentic ‘Chaozhou Da Leng’ in Singapore! Freshly stocked and cooked-to-order, customers can enjoy a multitude of authentic Teochew dishes and local delicacies including braised specialties. Some of its signature dishes are Pig’s Trotter Jelly, Pickled Clams, Fried Seaweed with Prawn Paste and fresh Teochew Style Steamed Fish. You would be wowed by the wide variety.

Kanada-Ya is London’s leading Ramen Chain that is voted No.1 by the Telegraph and has 16 outlets worldwide. The signature ‘Kotteri Tonkotsu Ramen’ is a must-try. The award-winning, flavourful pork bone broth is boiled for 18 hours before being mixed in a secret sauce for added flavour and umami, and paired with perfect al dente wheat noodles.

Kin Hoi serves fresh and delicious Thai street seafood that keeps its loyal customers coming back despite the pandemic. Exclusive specialities include Gong Gong, Half-Shell Cockles, Crayfish, Melting Beef, Thai Honey Grilled Pork, Grilled Jumbo Prawns, Thai Crab Omelette, and Special Tang Hoon, not to mention their special Signature chilli sauce which is so addictive that customers have asked to buy it.

The eatery’s signature Hainanese chicken rice consists of succulent steamed white chicken or well roasted chicken cut into bite-size pieces, and served on fragrant rice topped with sprigs of coriander leaf and sesame oil, and accompanied by a garlic-chilli dip. Both versions of the chicken are based on a special home-made recipe.

Using St Louis pork rib, the meat is marinated in spices and herbs. Slowly braised for two hours to maintain the juiciness and keep the rib tender, the pork rib is then generously brushed with a homemade barbeque sauce and baked. To complete the dish, it is served with truffle mashed potatoes, sautéed balsamic mushrooms and garlic confit.

In 1968, the stall’s founder started selling fishball noodles from a pushcart, where he would buy freshly caught yellowtail fish and undergo a six-hour process of making each fishball by hand. Today, LiXin has its own central kitchen and multiple outlets islandwide, and stays true to its belief of using only the freshest yellowtail fish for its signature offerings.

A legacy handed down from a Hainanese masterchef since 1997, the stall has been faithfully adhering to its secret recipe, using only fresh ingredients personally purchased by the cook. To retain its original flavour that is so well loved by its loyal customers, the signature curry is freshly prepared the same traditional way, every three to five days.

The cook’s countless trips to Thailand and an R&D lesson with the Thai Royal Palace’s chef have resulted in the creation of the perfect grilled Thai-flavour meat - the chewy yet tender and juicy Royal Thai Pork Chop and Pork Intestine. Other fresh ingredients include pork belly, chicken meat and pork collar - best paired with the special spicy chilli sauce.

Featured on MediaCorp TV Old Taste Detective 2, SME500 award recipient Nan Xing Claypot Rice serves a variety of fusion claypot rice dishes, including the popular traditional Claypot Chicken Rice. Host Bryan Wong also recommends the Smoked Duck version. What sets the stall apart is the signature crusty layer of charred rice at the bottom of the claypot.

The highlight of the stall’s signature offering is its delectable kampong seafood, available in flavours of sour, spicy and sweet. Other fresh ingredients are also added to each dish. Another standout feature is a unique sauce that is painstakingly crafted by its chef. You’ll never get enough of the culinary delights.

Faithfully adhering to a recipe that has been passed through generations, RIJI has warmed the hearts of customers with its food for the soul over the past 30 years. The traditional Cantonese congee specialist remains true to its mission of touching the lives of Singaporeans by sharing this simple and nostalgic dish.

Shi Wei’s charcoal-fired fish steamboat is one of the menu’s popular highlights. A labour of love, the chef’s specially brewed soup has great flavours and a fragrance that lingers in the back of the throat. Priced at $48 per serving (600–700g), the dish looks good enough to melt in your mouth, and will leave you wanting more.

Super Thai is brought to you by the same group that conceptualised Soi Aroy, ranked Singapore’s #1 Thai Restaurant by TripAdvisor. Fans of Thai cuisine will be thrilled to experience its extended menu featuring uniquely crafted Signatures such as Crispy Papaya Salad, perfectly paired with its Super Thai Som Tum Dip and Deep-fried Omelette with Crab Meat.

Probably the most insta-friendly café in Geylang, Sweet Hut’s eclectic sense of décor is reflected in its wide offerings. From creative and colourful local desserts served with a variety of fresh fruits to its Taiwan-imported Michelin-listed signature dry noodles, the imaginative menu matches the playful and vibrant theme perfectly. Both dine-in and delivery services are available.

The Grumpy Bear is proud to feature its latest creation - Spinach Mushroom & Truffle Prawn Pasta. Fresh, juicy prawns are grilled to perfection, served with al dente pasta, given a touch of spinach and mushrooms, then drizzled with its special truffle-infused cream sauce. An indulgent affair, the dish shines among the many culinary masterpieces curated by the Executive Chef, Richard Low.

From the MSG-free soup broth that is simmered for 8 hours, to the hand-rolled noodles prepared daily, and the in-house blended chilli that provides that flavour-binding oomph, no effort is spared in the preparation to create the finest blend of homemade flavours that have kept customers coming back for more. The dry version comes with special black sauce.

The new kid on the block stands out for its heavenly white-and-black version of the authentic Singaporean-style carrot cake. Generous amounts of fresh eggs and chye poh are used in the preparation, using the chef’s secret recipe and meticulous 3-step cooking method which takes the fragrance and texture of the dish to a whole new level.

Our Bak Kut Teh is authentic and rich, and comprises tender pork ribs. We take pride in our Teochew-style dark soy sauce secret recipe, which originated in 1964. The broth is peppery, and has a subtle sweetness and rich meaty taste. This delicious speciality is also available at Batam City Hotel Indonesia.