时刻酒店亚历山德拉

Eight kinds of MSG-free slow-boiled soups, including the signature ginseng Silkie chicken soup that boasts a mild herbal taste are on the menu here. All are served with pumpkin rice or steamed rice. Come early to beat the crowds.

Besides Penangese quick bites from char kway teow to prawn mee, this stall is famous for Penang assam laksa – the tangy, mildly hot yellowtail fish broth works magic with the noodles; but it's the fresh mint that makes it so distinctive.

Years ago, the Aussie owner-chef David Pynt opened a pop-up in London called Burnt Enz to great acclaim. Then his refined barbecue food cooked in a wood-fire brick kiln was taken up a notch with Burnt Ends in Singapore. In 2021, it moved to this location, twice as big as its previous space. The small but interesting snack menu is worth exploring. Meats and fish are well complemented by the Australian wines on offer. Book ahead to secure a table.

The lofty room feels airy, while bamboo and rattan details impart serenity. Influenced by his mother and grandma, the chef cooks traditional Peranakan fare with a creative twist and an Indonesian touch. In addition to à la carte dishes that are served communal style, the tasting menu features 10+ courses that change every two months; many are one-bite dishes with unique flavours and textures.

For over 30 years, locals have been coming here for the fried hor fun (flat rice noodles) – laden with wok hei, nicely charred and in a sauce that clings to the noodles. Choose from beef, fish or assorted toppings, and don't miss the cracklings.

Homemade black and white carrot cake is served. The black one with dark soya sauce is crispy and tasty.

The serene interior is furnished in contemporary Chinese style, in a palette dominated by warm whites and muted tones. On the menu, wok hei-laden stir-fries such as crocodile fillet in brown sauce, and venison with Chinese kale feature alongside Cantonese classics including baked stuffed crab shell, steamed Chinese marrow rings stuffed with shrimp, and spinach and tofu in crabmeat sauce. Be sure to try the exquisitely crafted dim sum, too.