The Cozy77 - No Parking

This family-run stall is inevitably a hit with anyone who eats here, including patrons such as the Thai royal family. The simplicity of the exterior belies the gem of a Thai kitchen hidden inside. Some dishes are unique and feature the family's secret recipes. The stir-fried pork with bird's-eye chilli is tender and bursting with herbal aromas. The signature yellow curry with large prawns and crispy lotus root strikes the perfect blend of sour, spicy and sweet.

There are some things in life worth queuing for. Welcome to one of them. Jay Fai has long been a street food icon, and for good reason — the begoggled chef’s signature crispy, golden-brown crab omelettes are wonderful and will remain long in the memory of everyone who’s tried them. If you’re looking for another reason to love the local legend, then also try her stir-fried prawns in yellow curry or one of the many noodle dishes. The queuing system is well organised but arrive knowing you’ll have to spend time standing in line – and bring cash.

This popular old town stand sells legendary braised beef noodles soup; choose from multiple juicy, slow-cooked cuts like cheek, tongue, tendon, shoulder and shank – or go for the mixed beef option. The aromatic and salty broth is what makes this version stand out from the crowd, delivering a wonderful mellow flavour. The meatballs are well worth ordering too, offering a rich, meaty taste and accompanied by more broth.

Don't let the name mislead you – "38" is a nod to the founder's lucky number. This porridge hotspot has been simmering since 1962, serving up porridge in its signature brass pots for three generations. Our favourite is the mixed rice porridge option.

The tempting scent of sizzling pork greets you at this vibrant restaurant by chef Andy Yang. Their signature dish features nicely char-grilled pork loin slices atop savoury Pad Thai. Another recommendation is the Pad Thai with fresh prawns, stir-fried in their shell for sweet, delicious meat. For top-notch Pad Thai and skilled wok-based cooking at a fair price, this is your spot.

This enduring street food stall is renowned for its egg noodles with grilled pork, prepared using an unchanged recipe for over 40 years. The secret lies in marinating pork rump slices for four hours in a mix of soy sauce, sugar, salt, and pepper before grilling over charcoal. The well-cooked noodles have a soft, sticky texture, served in a flavourful pork bone broth.

Inside a charming 100-year-old Colonial house, chef Chalee Kader devises a creative Thai seasonal tasting menu. After a welcome drink in the lounge, guests move to the kitchen for the first bite and then into an elegant dining room. Dishes are reimagined with flair, from fried gourami fish with Thai dipping sauce to khao soi. Mains showcase Southern curries with several rice variations, and the sommelier's thoughtful wine pairing completes the experience.