Featured in the Michelin Guide and one of the few stalls left in Singapore selling Hokkien-style bak kut teh, the broth here is made with a variety of herbs and soy sauce to create a darker and sweeter soup, contrary to the more popular white peppery broth in most other BKT stalls. Apart from Bak Kut Teh, the stall also offers a variety of side dishes such as Pig Trotters, which is slow cooked unt...

There seems to be a perpetual queue at Ji Ji Wanton Noodle Specialist, and for good reason. Having been awarded the Michelin Plate for six years in a row, we think they’re very qualified to call themselves specialists. The stall owners also have a specific type of noodles specially manufactured just for them, which explain the noodles’ exceptional QQ texture. There are seven noodle variations on t...

The long queue is a giveaway that this place serves up some pretty solid lor mee. You really get your money’s worth here with strips of stewed pork belly, fried battered fish, stewed egg and fish cake slices. The gravy isn’t too thick or too starchy, and it clings to the flat noodles nicely, ensuring maximum slurpability. Don’t forget to add in some house-made chilli and chopped garlic for more he...

If you love the black herbal variety of bak kut teh, you’ll be glad to know that Hong Lim Food Centre has not one, but two stalls serving it! Morning Bak Kut Teh serves a BKT that is both sweet and savoury, and the pork ribs come off the bone with little effort. Other dishes such as Pig Liver Mee Sua and Pig Trotters are enjoyable too! Between that and Hokkien Street Bak Kut Teh, which do you pref...

Another Michelin Bib Gourmand awardee, the queue at Outram Park Fried Kway Teow Mee never seems to get shorter. Often listed as one of the best char kway teow in Singapore, it is well loved for its deep flavour and wok hei. The sweet and savoury dish is fried with eggs and an aromatic dark sauce, and heaped with beansprouts and a generous amount of cockles. Address: 531A Upper Cross St, #01-17,...

Another Michelin Bib Gourmand awardee, the family legacy of bak chor mee began in the 1930s with its founder hawking the noodles from a street cart in Hill Street. Now run by its third-generation owners, the stall is related to Hill Street Tai Wah Pork Noodle. Both brothers inherited the same recipe, but the preparation method is slightly different. Here at High Street, the noodles are tossed with...

Tang Kay Kee is helmed by a fourth-generation hawker who took over her great grandfather’s stall. Alongside their famous fish soup, the family business has been modernised to also offer rice bowls during lunch, such as the Slow-Cooked Spicy Braised Pork Belly Rice Bowl and Har Cheong Gai Rice Bowl. Dinner is more old-school, with traditional tze char dishes like assam fish head curry. Address:...

Find homey comforting Teochew porridge, perfect for rainy days or when you’re feeling under the weather! Expect fresh ingredients such as fish, squid, braised pork, innards and more. What’s also different about them is that instead of steaming their fish, the stall owners poached them instead in a huge pot of salted vegetable soup, then topped it off with more preserved veggies. A simple but appet...

This stall has its roots back to the old Hokkien Street around 50 years ago, and the stall has a faithful following especially from the older folks who love their old school taste. The stall makes their own chilli powder with dried shrimps, and also does not use MSG in their food. The broth is cloudy and rich, but those who prefer an intensely strong prawn-y kick in their broth would probably find...

Commanding a snaking queue and with 40 years of history, Tuck Kee (Ipoh) Sah Hor Fun is known for its hor fun dishes, such as the Crayfish and Prawn Hor Fun. Unlike the usual thick hor fun, the stall uses a thinner variety of hor fun. The crayfish is cut into half and the prawns are deshelled for convenient consumption, so no need to get your hands dirty! If you’re not feeling like crayfish, you c...