Simple Sanctuary Tanjung Tokong

The third-generation owner makes his famous laksa noodle soup according to his grandparents’ recipe dating back 50 years ago. The soup strikes a fine balance between sweetness, sourness and spiciness, while the cucumber, shallot and pineapple cut through the heat nicely. The starter platter is also worth-trying.

Into the third generation, this shop famous for Hainanese chicken rice also serves other Southeast Asian favourites. Chicken that boasts springy skin and velvety flesh can be ordered in halves or standard portions.

Since 1920, this stall has been selling its famous apom: their crispy crêpes with a soft, puffy centre cooked in claypot over charcoal are fluffier and more coconutty than most. Come early – they tend to sell out by 9:30am.

Run by a husband-wife team, Winn’s Cafe is situated in a detached house with dining rooms spread over two storeys, the upper floor of which exhibits work by local artists. The menu features Peranakan classics, such as otak otak fish cake seasoned with coconut milk and local herbs grown in their backyard and boasts silky smooth texture. Asam tumis stingray seduces with bouncy, flavoursome meat and a rich, complex sauce made with nine herbs.

Hidden in a Malaysian-style café, this shop serves mee in a savoury-sweet white curry base made with coconut milk that is freshly prepared every day. Among the various toppings offered, roasted pork is phenomenal. Make sure you try the homemade chilli sauce.

Bali Hai has been feeding seafood lovers with the freshest critters and best quality fish for over ten years. Pick your own catch at the live fish tank by the entrance. Specify the way you want them cooked – in Teochew, Nyonya or even Thai style. The must-try “cereal prawns” are tossed in butter and milky oat powder that forms a crispy crust. Stir-fried crab with salted egg yolks that strikes a balance between umami and saltiness is not to be missed.

Supervised by chef Benny Yeoh, Blacklinen serves expertly chargrilled food in a design-forward luxury hotel. At the door, the dry-aging fridge, where the premium meat is displayed, greets diners. The menu features dry- and wet-aged beef cuts, lamb and duck breast, rub shoulders with seafood, chicken and other steakhouse favourites. If in doubt, ask the attentive staff for suggestions. Be sure to save room for the tiramisu!