Central / Downtown Core / Maxwell
Han Kee
The most famous fish soup stall in the CBD area. It has one of the longest queues during lunch period at Amoy Street Food Centre.
LAST UPDATE: 08/Jan/2025
Lian He Ben Ji Claypot
Highly-acclaimed Claypot stall. Worth the 30 minute wait. Located at the ultimate food haven, Chinatown Complex Food Centre.
LAST UPDATE: 13/Jan/2025
Central / Kallang / Kampong Java
LEGENDARY Bak Kut Teh
They truly put the ‘legendary’ in their name and are one of the best bak kut tehs in Singapore with a rich history.
LAST UPDATE: 30/Jan/2023
Jin Ji Teochew Braised Duck & Kway Chap
Teochew braised duck, pig intestines and yam rice served uniquely on a Japanese-style plate as a quirky bento set.
LAST UPDATE: 21/Aug/2022
Central / Queenstown / Ghim Moh
63 Laksa
63 Laksa is popular for their very cheap bowls of laksa that cost only $2.50 (it actually used to be $2!) and the stall was even visited by Myanmar state counsellor Aung San Suu Kyi a few years back.
LAST UPDATE: 28/Feb/2023
Xin Heng Feng Guo Tiao Tan
A family-run business at Whampoa Market that sells noodles in the day and fish head steamboat at night.
LAST UPDATE: 21/Aug/2022
Balestier Bak Kut Teh
One of the most famous Teochew bak kut teh shops in Singapore, with a rich history of over 50 years.
LAST UPDATE: 21/Aug/2022
Central / Bukit Merah / Alexandra Hill
Chef Goo Red Sea Prawns Fried Hokkien Mee
A variety of Hokkien Mee and other varieties like pao fan, to fried rice, and add-ons. Located at Alexandra Village Food Centre, this stall is one that stands out.
LAST UPDATE: 31/Oct/2023
Central / Newton / Newton Circus
Chong Pang Huat
Craving for satay and chicken wings, a classic Singapore supper food? Chong Pang Huat will not fail you with theirs.
LAST UPDATE: 13/Sep/2023
Keisuke Tonkotsu King
A cult favourite- Keisuke Tonkotsu King has a handful of locations around Singapore. The Tanjong Pagar outlet is always spotted with a snaking queue and can only seat about 20 at a time. They specialise in Tonkotsu Ramen; which is a broth marinated in pork bone marrow and fat for several hours till it is milky white and thick.
LAST UPDATE: 01/Sep/2022