Glamping kaki singapore-Standard medium bell tent

This simple shop has been around for over 40 years and is now run by the second generation owner. As its name suggests, bak kut teh with pepper and garlic served in a claypot is their speciality – the broth is rich, but not overpoweringly spicy and the pork ribs are tender and flavoursome. Sesame oil chicken in claypot is another highlight. The wings are succulent and the sauce delivers nutty aromas and mild sweetness. Also try local stir-fries.

This stall serves a single dish that is drop-dead perfect every time. Full-bodied wok hei, irresistible aromas and generous toppings like cockles, Chinese sausage, chives and bean sprouts justify the often hour-long wait.

Fish balls are tender and rich. The al dente noodles marry well with the fresh broth.

The curry broth may be only mildly hot, but its flavours are deep. The chicken is tender; potato and tofu puffs soak up the sauces. Besides curry, there is satay chicken served on your choice from three varieties of noodles.

The speciality here – mutton soup – is briny-sweet with plenty of umami, and finely shredded ginger to add zing. Other lamb specialities such as rib soup, kway teow, meatballs, lamb tendon and offal are also worth trying.

This century-old brand is now run by the third and fourth generations of the family. Bouncy noodles, pork dumplings and pork meatballs come in a rich, tasty broth made with pork bones, garlic and a generous amount of minced pork.

The freshly steamed chwee kueh rice cakes are soft and velvety and the sauce on top made with preserved radish, scallion, dried shrimps and chilli is simply irresistible. May be closed without prior notice.