Bishop Hotel

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.

Potted plants are set nicely against a background of exposed brick walls and industrial accents here. On top of the short à la carte menu, the Nyonya combo set built around pandan nasi lemak with your choice of toppings is especially popular. The rice is plated on a banana leaf and topped with mildly hot homemade sambal. Another speciality is Siam bihun – turmeric rice vermicelli with shredded omelette and sauces. Round out the meal with tub tim krob.

Chinese couplets on the wall and red tablecloths lend the clean, simple space a festive vibe. Open since 1965, this no-frills joint has won the hearts of foodies, with well-made traditional Cantonese fare and fusion creations with a local twist. The deep-fried house-made tofu with dried local anchovies is a must – it's simply seasoned with soy sauce, but the umami is irresistible. Ask about the double-boiled soup of the day, which never disappoints.

This charming family-run shop serves Penang asam laksa, Nyonya laksa and fried spring rolls. The light and refreshing red soup of the signature asam laksa strikes the right balance of sour and spicy and is nicely topped off with mint and pineapple. The spring rolls, stuffed with vegetable filling, taste equally good.

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.

This popular food cart dates back to 1960 and is now run by the third-generation owner. Koay teow soup with chicken, pork, fish balls and pork liver is the must-try. The chicken feet braised in spiced soy marinade are simply divine.

With over 15 years of culinary experience under his belt, the Thai chef excels in authentic cooking from his home country, with the freshest seafood being his strong suit. In the lofty room decorated in soothing shades of green, try his array of tom yum soup variations with different seafood. The miang kam is a must – fresh betel leaves and sweet miang kam sauce make it a great appetiser. Friendly prices and generous portions are also reasons to visit.