The highlight of our hot-selling kway chap is the perfectly cooked (and of course well-cleaned) intestines, aptly complemented with delicious add-ons such as pork skin, salted vegetables, beancurd skin and its best-kept secret.. the must-have chilli paste. Not to be missed is the signature braised duck, prepared the traditional way for an authentic taste.

An La Ghien provides one of the most authentic Vietnamese cuisine and dining experiences in a family setting, where meals are often accompanied by meat or fish, soup and raw vegetables along with savoury homemade sauces. Canh Cua Rau Day (Crab Soup with Jute Vegetable) is specially prepared by mincing freshwater crab to produce the richly flavoured soup.

There’s every reason why the Ashes Smash Cheeseburger is the eatery’s leading star. Who can resist the thick patty flowing with tantalising juices, and melted cheese slapped between two soft and toasted charcoal buns? An amalgamation between the American classic and Asian fusion, the burger is topped with a tangy sauce combined with the crunch from the fried shallots.

We serve authentic Indonesian food that can’t be found anywhere in Singapore. All our sauces are imported directly from Indonesia; and the ducks and chickens we use to create our specialities are marinated for 24 hours to render every morsel absolutely tender and flavourful.

Beef Bro specialises in Blow Torched Beef Cubes, an authentic Taiwanese concept. The chef adds a twist to the dish by creating a variety of unique bites and mains to complement the Beef Cubes, allowing customers to enjoy a modern Asian-Western Fusion meal at their convenience. Additionally, Beef Bro offers a mouthwatering array of offerings from chicken to seafood.

The eatery’s mouthwatering menu offers diverse flavours to suit different tastes. Each unique dish originates from Malaysia, and is cooked to perfection, such that it literally melts in the mouth and leaves you wanting more. One of the menu highlights is the la la dish - an interesting creation with sour flavour, chilli, soy milk and other ingredients.

The popular halal eatery brings the authentic taste of Chinese Mala Hotpot to the Muslim community. A plethora of fragrant spices is wok-fried to impart a wok hei flavour to the dish, and customers will be delighted by the array of over 60 curated ingredients. The eatery’s popular Yong Tau Foo selection deserves a special mention.

This eatery, established by Culinary Institute of America graduates, serves a thick and gooey Hainanese-style congee that’s cooked upon order served with freshly fried, crisp youtiao. It’s specially concocted with a blend of grains that are simmered in an aromatic stock and hand-stirred. Each ingredient is marinated in its own unique seasoning to enhance its natural flavour and texture.

Ekiben meticulously crafts its menu to combine both Japanese and Singapore cuisines, bringing authenticity and unique flavours to our local hawker culture. Using only the freshest ingredients, the chef believes in cooking with everyone's health and happiness in mind. The most popular item is the sweet and savoury Teriyaki Salmon, delightfully packed in Japanese-style bento.

Dabbling in zi char since he was 12, the chef is known for his unique chilli crab sauce, which is Golden Charcoal’s most popular sauce and his winning recipe for the past 25 years. The innovative chef first used conventional chilli crab sauce for his steamed fish dish before improvising it to create the eatery’s signature crab dish.

A traditional Indonesian recipe harking back to the colonial era is used to create our Signature Grilled Chicken. Like the famous beef rendang, our hormone-, antibiotic-, and cage-free chicken is slowly cooked with lots of fresh spices. It is then undergone a few rounds of charcoal grilling and sauce dipping until its spices thicken and it exudes the delicious BBQ aroma.

Paofan (porridge), one of the eatery’s signature dishes, is commonly cooked with lobsters. Fresh red grouper is used to cater to the tastes of a wider group of customers, especially those allergic to shellfish. The dish is prepared by using superior stock that is brewed for many hours, and herbal wine is added to perfect it.

Since 1985, the heritage brand has adhered to its age-old recipe and exclusive roasting technique. The result is consistent quality - a blend of golden-brown crispy skin, mouth-watering aroma and succulent meat that makes your taste-buds dance. Added to that, Johnson Lock’s signature delicacy is affordably priced as a gesture of appreciation for the support of loyal customers.

Try out their signature Lobster Abalone Chilli Ban Mee — a pleasantly robust dish comprising handmade, soft, springy noodles served with marinated minced chicken, freshly deshelled Pacific clams, abalone, scallops and a soft-boiled egg, garnished with a sprinkling of fried shallots and ikan bilis. For that extra kick, pair this with their specially prepared chilli sauce, which comes in five levels of spiciness.

Nothing’s more comforting and heartwarming than the restaurant’s signature hearty, piping-hot Special Jolly Pot. The scrumptious vegetarian hotpot tantalises palates with aromatic laksa soup made with fresh soybeans, and is complemented with 15 sides, such as fresh greens, shrooms, bean curds and plant-based creations. Priced at $32.80, the set serves two people (fee applies for delivery).

Lao Wang Kampong Chicken Rice has been serving aromatic and tasty kampong chicken rice, and other mouthwatering side dishes since 1986. The stall started with humble beginnings in Geylang, and gradually expanded with more outlets at Kelantan Lane and Jelapang Road. Lao Wang aims to continue to delight its customers with its yummy and wholesome comfort food.

Bringing generations together through good food, the family restaurant café delights taste buds with a blend of traditional Nonya cuisine and fusion offerings. Marie’s Lapis stands out for its specialisation in a select few Peranakan dishes and kueh. Its signature must-haves include Kueh Lapis, Kueh Salet, Kueh Bingka, Lapis In Wonderland, Lapis Manis, Ayam Bueh Keluat and Rendang.

Old World’s fried porridge is the porridge-equivalent of fried rice. The cook starts with lightly toasting the mixed pigs’ organs and fried bean curd cubes, followed by a ladle full of oyster flavoured porridge and a splash of peppery broth, and finished off with a dash of Sarawak peppercorns, fried shallots and spring onions to enhance flavour.

Seng Kee was initially well-known for its Black Herbal Chicken Soup, and it became even more popular after it launched its Pork Kidney Mee Sua Soup. Over 10 types of herbs and pork bones are used to prepare the broth, which is simmered for seven to eight hours. The flavourful broth and tenderly cooked kidney will bowl you over.

Established in 2014, Shi Zhi Wei Kitchen offers an extensive and mouth-watering variety of seafood and clay pot dishes to leave you spoiled for choice. A crowd favourite is the signature Curry Fish Head prepared with fresh seafood. Each serving tantalises the palate with the fragrant and intense flavours of the divine curry for a scrumptious dining experience.

The restaurant pairs top-quality fish maw imported from New Zealand with its signature turtle soup base that’s boiled with pork and turtle bones for over 12 hours. A higher-grade fish maw, and cordyceps flower, which are rich in collagen and protein, are also added. The soup nourishes ‘yin’ while benefiting the skin, and the chewy fish maw is addictive.

Teik Kee serves traditional chicken rice and mouth-watering Hong Kong roast meats well-loved by Singaporeans. Signature charcoal-roasted delights like Roasted Duck, Roasted Pork, Roasted Char Siew and Roasted Duck are sure-hits. The roasted meats are barbecued to perfection, offering customers their all-time favourites all day long – be it for dine-in, takeaway or delivery.

Craving a light yet savoury bowl of fish soup? Our delectable Mixed Fish Soup comprises fresh slices of batang fish and tasty chunks of fried fish, prepared and cooked using traditional methods that include a secret seven-step marination process. The dish is topped with fluffy egg floss, elevating the level of textures and flavours of this dish with every mouthful.

The founder of Nasi Lemak Indulgence, Aries Chan, crafted this eatery because she was inspired by her signature Nasi Lemak Cake and her passion to bring back the authentic taste of nasi lemak, with a twist, for her customers to enjoy. This is her flagship stall and the set menu is carefully curated using natural ingredients and no MSG.

Churning out freshly handmade yong tao hu daily along Eng Hoon Street, Tiong Bahru Yong Tao Hu has been a household name spanning over three decades of history. The taste of its authentic ’80s secret recipe transports you to the good old days.

Don’t miss our barbecued specialities! The roast duck is marinated with our secret herbal formula for at least 12 hours before being roasted till its skin is crispy and the meat succulent. The barbecued pork is marinated in our homemade sauce and grilled till it attains a pleasing balance of lean meat and fat, and a juicy goodness you’ll never forget!