Collection O 91015 Sungai Batang Lake Chalet

Since 1962, this cart outside Cathay Food Court has been serving only one dish – Apam Balik, or chargrilled pancake with sugar peanut filling. Made on the spot and served piping hot, it’s crispy on the outside, chewy on the inside.

Since opening its doors in 2006, this shop has been serving the owner’s family recipe. They pride themselves with their yam rice with pork soup – you can choose to have pork offal in the soup or not. The yam rice is nicely cooked, with strong shrimp flavour. The pork broth is briny-sweet and the pickled mustard green gives it a tangy depth. The offal is cooked to the perfect texture while the pork balls are peppery and flavoursome.

The owner lives nearby and opened this cosy spot for his neighbours to enjoy European fare with Asian influences alongside some chargrilled items. The menu changes every six weeks to keep it fresh, but three dishes great for sharing always remain – half roast chicken au jus, Berkshire pork loin, and fish en papillote. For starters, try fish croquettes, and round it out with their homemade desserts. Consider buying their sourdough bread to take home.

Despite the lack of fancy decor, this joint has built up a loyal fan base over the past 20+ years and can be busy into the night on Fridays and Saturdays. Koay teow is stir-fried with duck egg over a charcoal fire that lends exceptional wok hei. Add an extra over-easy egg or start with the blanched octopus appetiser before tucking into the noodle dish after which the shop is named – the tender mollusc is served warm with a tangy-sweet dip on the side.

This stall has been selling curry mee for almost 40 years and is prized for the creamy soup made with coconut milk and spicy curry paste. The half-cooked cockles in the soup taste briny-sweet and burst with juices.

They serve three noodle dishes: the signature green tom yum, noodle soup and fried noodles. The fresh green tom yum hits the right balance of sour and spicy. The fried fish topping has a crispy outer layer and a succulent centre; the large prawns have a moreish umami flavour.

This shop specialises in Nyonya kueh – an array of cakes, dumplings, puddings and pastries that can be sweet or savoury, and steamed, deep-fried or baked. All their treats are made just as they were back in 1933, when the owner's father opened a kueh factory. In addition to kueh lapis, kueh talam, ang koo and Nyonya chang, they also serve a few Nyonya dishes. Enjoy your meal beneath a glass roof and Penang-style umbrellas in the converted patio.