酒店81豪华好莱坞

In operation for over 70 years, this place serves aromatic dry prawn mee in sambal with heaps of fried scallion and depth. The soup version has a prawn broth loaded with natural umami. Choose from three kinds of noodles.

Noodles are cooked-to-order with nicely layered flavours and textures in every bite. Crispy dried plaice, fluffy cracklings, and tender pork liver are all meticulously prepared. Expect to queue any time of the day.

This kway chap stall serves the broad rice noodles with pork belly, trotters, intestine, tripe and dried tofu braised in a spiced soy-based marinade. Noodles are thin and silky; braised pork and tofu impart deep flavours and aromas.

Fried kway teow comes in two portion sizes and black and white varieties. Both feature good wok hei and silky texture. Bean sprouts, egg, preserved sausage and blood clams provide extra flavours.

This stall has been serving just one item since opening its doors in 1960 – Hokkien fried mee with prawns. The egg noodles and rice vermicelli are tossed in a rich broth made with prawn shells and tomalley to impart deep umami.

The second-generation owner-chef makes every dish according to traditional recipes for guaranteed authenticity. The concise menu only features 13 items, but seasonal dishes, not on the menu, are also available. The chef’s signature dish, sweet and sour pork, is made to order, so expect to wait. The ginger chicken is simply divine – tender chicken glazed in a mild chilli sauce alongside zesty pickled ginger shoots. Also, try the kale with prawns.

An alumnus of prestigious establishments in France, the U.S. and Singapore, Chef Kevin Wong opened Seroja in 2022 to pledge his love to the Malay Archipelago. His seafood-focused tasting menus pay tribute to Malaysian culinary traditions with a generous use of local produce, spices and techniques. The plating is meticulous and artful and the flavours subtle and finely balanced. Ask about the food and wine or non-alcoholic beverage pairing.