樟宜公园大道

For over 40 years, this family business has focused on two items – springy noodles with wanton, served dry or in soup, and deeply flavoured and tender braised chicken feet. Their chilli oil is a must with the dry noodles.

The signature kolo mee set menu is a tour de force starring everything the stall has to offer – braised spareribs, wontons, char siew and curly, bouncy kolo noodles dressed in lard and shallot oil. Ipoh hor fun is also available.

In addition to their signature braised duck, they also serve pork trotter and chitterlings. The kway chap set menu enables you to sample different cuts all at once in a mild herbal broth. The stall also features rice dishes and kway teow.

The mother-and-son team serves thosai and appam made from scratch. Their thosai comes in nearly 20 different fillings such as crispy cereal, or cheese, egg and butter – everything tastes better with the sambar and chutney dips.

This pan-fried curry-infused, egg-coated carrot cake is served straight ("white") or tossed in dark sweet soy sauce ("black"). You can order either or both (yuan yang) with dried radish on top for a contrast of flavours.

This simple shop has been around for over 40 years and is now run by the second generation owner. As its name suggests, bak kut teh with pepper and garlic served in a claypot is their speciality – the broth is rich, but not overpoweringly spicy and the pork ribs are tender and flavoursome. Sesame oil chicken in claypot is another highlight. The wings are succulent and the sauce delivers nutty aromas and mild sweetness. Also try local stir-fries.

This stall serves a single dish that is drop-dead perfect every time. Full-bodied wok hei, irresistible aromas and generous toppings like cockles, Chinese sausage, chives and bean sprouts justify the often hour-long wait.