Kiwi Express Hotel MRT Wen Xin - Feng Jia Branch 1

The chef worked in France and Italy for 30 years before opening her restaurant in 2003, relocating to this elegant space in 2017. She uses mostly local ingredients in seven- to nine-course prix fixe menus with a choice of mains. Changing every season, the precisely executed menus never fail to surprise with their whimsical ideas and vivid colours. Her signature use of wine, Asian spices and herbs lends her dishes exceptional depth and aromas.

Both the owner and his wife are beef lovers, and Ke Kou is their brainchild. The signature noodle soup with red braised beef and sinew boasts a complex and rich broth – simmered for hours with 35 different Chinese herbs – that perfectly complements the springy noodles and tender Australian beef shin. Another must-try is their noodles dressed in duo sauces – the mildly sweet homemade sesame peanut paste, and the savoury bean sauce fried fresh daily.

An old property in an alley has been remodelled to house this low-profile restaurant. A pared-down interior and casual vibe set the scene, while a Japanese-style wooden counter frames the open kitchen. Taiwanese home cooking and small plates define the concise menu. Try sorghum liquor-scented Kinmen sausages in a crisp thin casing. Salt-baked chicken leg with sweet corn is another must-try, best enjoyed with a bowl of braised pork rice.

With just 8 tables, this little gem is its owner’s pride and joy. Much effort went into the fine details – red bricks against terrazzo walls, bespoke hand-thrown ceramic dinnerware against sleek wood furniture. The aptly named ‘noodles extraordinaire’, artisan ramen dressed in a secret chilli and sesame sauce, are quite unique. Golden, crispy potstickers take 30 minutes to prepare but are well worth the wait.

The push cart out front turns back the clock and the retro vibe is pursued indoors. For over 10 years, the owner-chef has been making fish balls, wontons and sauces from scratch. He orders his noodles from his favourite shop in Shuinan Market because of their bouncy texture. Purists should try noodles tossed in scallion oil for its simple, but addictive aromas. Marlin fish ball soup with salted potherb mustard is another best-seller.

(The restaurant is temporarily closed.) JL is Jimmy Lim, a Singaporean chef who honed his skills in world-famous kitchens. His single evening set menu pays tribute to his heritage and experience with original creations that strike a fine balance of flavours. The dishes are complex, sophisticated and understated with an element of surprise. Singaporean staples like satay and chilli crab are re-imagined in ingenious forms and textures that playfully subvert expectations.

One of the most famous spots in town for braised pork trotters, this shop keeps the liquid gold – made with soy, rock sugar, chillis and shallots – on a gentle simmer all day, hence the comforting aroma. While trotters are prized for their gelatinous texture, upper leg cuts strike a fine balance between fat, skin and meat. Drizzle the steamed rice with a spoon of marinade. A dab of the house-made bird’s eye chilli sauce cuts through the richness.