远东酒店管理西海岸村庄公寓

Juicy and flavoursome braised duck is served with rice, congee, kway teow or noodles, plus optional extras such as duck gizzard, duck liver or marinated egg. The "set" comes with a bowl of bak kut teh.

Two adjoining stalls sell noodle soup or "dry" noodles with minced pork, pork balls or fish balls handmade on the spot. The bouncy-textured, deep-flavoured fish balls made with yellowtail are especially popular.

Since this stall opened on Margaret Drive years ago, their chicken rice has been made the same way. The juicy, tender meat is served with aromatic oil rice and an addictive ground ginger sauce. The gizzards are equally good.

The claypot rice here is cooked to order over charcoal from scratch; the rice grains are left soft, chewy and separable from each other. The portion size is plenty for two to share. To avoid a long wait, call to pre-order.

(The restaurant is temporarily closed.) As well as pork offal, the menu features marinated pork trotter, kway chap and bak kut teh. But the noodle soup with pork liver and kidney stands out – the offal is cooked perfectly and the broth loaded with herbal aromas.

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.