For over four decades, this Beach Road institution has cooked its claypot rice over charcoal, finishing each pot with a layer of crisped rice at the base.
•
Jun 22, 2026
A hawker stall in Bukit Timah fries its radish cake with egg into a single crisp, golden piece instead of loose cubes, with chilli worked directly into the wok rather than added afterward.
Jun 21, 2026
Grilled over charcoal, the skewers here reach past the usual thigh and wing to the tail, heart, gizzard, and skin, each seasoned simply and finished with a clean layer of smoke.
Jun 19, 2026
Made entirely from yellowtail fish with no flour, the fishballs here are hand-pounded for an hour and thrown by hand, giving them their uneven shape and gentle spring.
Jun 18, 2026
Don’t waste calories on maintream food. Discover creative hawkers, experimental chefs, and other drool-worthy food spots in our weekly newsletter.
Unsubscribe anytime if its not for you.
Jun 17, 2026
Jun 16, 2026
Jun 15, 2026
Jun 14, 2026
Jun 13, 2026
Jun 12, 2026
Jun 11, 2026
Jun 10, 2026