Handcrafted Yong Tau Foo with over 30 varieties. Owner Anne starts prep at 2am daily.
Only spinach soup stall in the food centre. Four varieties including classic with minced pork, prawn, egg, fried ikan bilis and wolfberries.
Led by former restaurant chef Ong Weijie, opened early 2025. Slow-cooked braised meats including Pork Jowl and Pig Trotter with onsen egg.
Michelin Bib Gourmand 2018 curry puffs. Family-run since 1958, originally at Novena Church roadside. Famous for bite-sized Hainanese curry puffs.
Multi-coloured Ang Ku Kueh with traditional flavours (mung bean, red bean, yam) and unique ones (durian, jackfruit, hae bi hiam). Purple skin from sweet potato, no food coloring.
Thunder Tea Rice with toppings like tofu, long beans, and kai lan.
Classic Laksa with faultless taste, creamy coconut and chilli, noodles thoroughly coated in gravy. Premium quality at affordable price.
Ipoh-style prawn mee with rich broth from prawn heads, pork ribs and sambal chilli simmered for extended period.
Returned June 2024 after six-month hiatus. Known for classic Nasi Lemak with pandan rice.
OG stall since 1977 opening. Family-run classic Satay Bee Hoon with cuttlefish, kang kong, beansprouts, pork slices, and liver.