White carrot cake with homemade curry powder chili. Authentic taste since 1983.
Traditional Chinese desserts with perfect consistency tau suan and crispy youtiao.
Most popular night stall with fish head steamboat cooked over charcoal for deep, smoky richness.
Famous for lor mee topped with crispy fried fish. Each bowl made to order with thick zhap and minced garlic.
Third-generation zi char stall started in 1972 with expert wok hei control.
Famous for melt-in-your-mouth braised soft bones with generous portions.
South Indian breakfast specialist with homemade thosai, appam and putu mayam. 21 filling options available.
Generous portions of porridge with minced meat and century egg.
Famous for generous egg portions in their carrot cake. Moved from 201C Tampines with loyal following.
Famous for authentic Sarawak kolo mee with springy curly egg noodles imported from Malaysia. Constant queue guaranteed.