Meets Happy Hotel

Thanks to floor-to-ceiling windows, diners can sit back and appreciate the beauty of a century-old camellia tree in the yard. The menu is mostly Hakkanese, with some Jiangzhe dishes, jazzed up by creative touches and elegant plating. The signature braised pork belly with dry pickled mustard greens boasts tender texture and succulent flavours, while pickled cucumber cuts through the richness. Also try braised napa cabbage with pork-stuffed tofu.

Tucked away in a small, dimly lit alley, this cosy spot has been serving up Taiwanese favourites and Sichuan-inspired fare since 2022. The concise menu is wonderfully legible, and the young enthusiastic team prepares each item with great care. Their mouth-watering chicken is a cold dish with silky succulent meat in a secret nutty mala sauce. Head upstairs to the main dining room; solo diners may opt for counter seats to watch the chefs at work.

Popular among locals for its breakfast since 2016, this spot appeals to regulars with cordial service and rustic, traditional flavours. In the food sector for 20+ years, the owner makes the soya milk, flatbread, egg crepe rolls and xiao long bao himself. His signature pastry bun filled with spring onion and peppered pork satisfies with its bouncy texture and aromatic filling. Ask the owner when the freshly baked flatbread is due out of the oven.

This noodle joint tucked away among residences is run by a married couple. Their signature beef noodle soup comes in two varieties: red braised and clear broth. For the former, Australian beef shin is cooked in a spiced soy-based marinade until tender. The latter is a golden ox-bone soup with thick slices of local beef brisket with a soft but toothsome texture. The flavoursome broth clings to the bouncy noodles, which are made fresh daily.

Poised by the entrance to the night market for over 30 years, this stall prides itself on its pancakes. Crispy on the outside, soft on the inside, they are perfect with honey mustard and basil.

This pushcart near the end of the market may lack a sign but it always attracts a queue. Their shaobing, fried in oil then baked in a clay oven, comes in two sweet and two savoury varieties – try the minced pork or sugar filling.

This shop has been selling the same tasty popiah rolls for over 30 years, though it was renamed and changed location. The fillings, including braised pork belly, tofu skin, ground peanuts and pork floss, impart rich texture. Vegetarian version available.