Whitley Road Big Prawn Mee is big on flavour
The soup stock is brewed from pork bones for two hours every morning with a touch of rock sugar.

Fresh, tasty steamed garoupa at Xu Jun Sheng
It is fresh and free of any fishiness, steamed to order and with just the right amount of preserved Szechuan vegetables and sliced chilli.

Silky and tender frogs in porridge at Lion City
Also known as Lion City Frog Porridge, the best seller is kung pao-styled frog with plain congee on the side.

Boon Lay 'power' nasi lemak
Its popularity seems to hinge on how tasty the rice is.

Wide appeal at The Banana Leaf Apolo
The nasi biryani holds its own when served with the myriad tasty sauces you can drench it with.

Top crabs at First Grade Seafood Place
Known fondly as "the crab place at the corner" or "Eng Seng Restaurant" (the coffee shop it sits in), First Grade Seafood Palace's reputation precedes its name.

Long hours poured into Yuan Yuan Claypot Rice
Yuan Yuan's Mr Seah has to marinate the chicken for six hours. Then the heat of the stove has to be controlled so the meat retains its succulence.

Vintage meets modern at Ogopogo
The mix of old and new adds up to an ultra-hip feel at Ogopogo modelled after third wave coffee bars.