Founder Lim Lee Seng started selling fishball noodles from a pushcart and they’ve stuck to their time-tested recipe since 1968. Their fishballs are handmade daily using only pure yellowtail fish to maintain that bite – no preservatives, no fillers, and no surimi! It’s no wonder why the brand has a Michelin recommendation. You can get their signature Fishball Noodles in both soup or dry!

One of the only few Singaporean culinary heritage dishes, bak kut teh remains a firm local favourite dish. Ng Ah Sio Bak Kut Teh is known for their Teochew-style, peppery BKT. Once a street cart selling BKT around Hill Street and River Valley, today Ng Ah Sio has several outlets islandwide, and MBS is also where you can get a taste of their yummy BKT!

Odeon Beef Noodles has a legacy that dates back to 1948 and today they continue to serve up comforting bowls of beef noodles. You can opt for their signature in either the dry or soup version. The rich beef broth and thick gravy both hold a warming savoury-sweet herbal flavour, extracted from beef bones stewed for up to five hours!

Thai Dynasty uses only the finest ingredients to create authentic Thai dishes that will not only fill your belly, but also warm your heart. Hiring only true blue Thai chefs and staff, you can be sure that the dishes here are some of the most authentic ones you can get in Singapore, from Pineapple Fried Rice to Pad Thai, Tom Yum and Basil Pork!

When it comes to hokkien mee, Thye Hong is a household name, having been in business for over forty years. With a mixture of thick rice noodles and yellow egg noodles, the noodle dish is first fried over a high flame and stewed in a savoury broth. Accompanied by fresh prawns, sotong, beansprouts, some sambal and a lime, the dish is absolutely slurp-worthy.