世纪公寓酒店

This friendly family-run shop, now in the second generation, specialises in koay teow th'ng, served in soup or dry. The broth is made from chicken and pork bones. The springy tendon balls have a nice ginger flavour. A tasty option is the braised chicken with bean sprouts.

“Bibik” is an honorific used to address older Peranakan women, and the room is aptly decorated with classic Nyonya motifs. Naturally, the menu showcases the owner’s heirloom Peranakan recipes that are slightly less spicy than their counterparts elsewhere. Dishes come in three sizes – try their jiu hu char (stir-fried yam bean with shredded cuttlefish), and loh bak (deep-fried five-spice pork rolls).

Memorabilia in show windows and a 60s soundtrack exude the charm of a bygone era. Chef Gaik Lean has been guarding her secret recipes for decades and she makes no compromises in terms of food quality. Many items are made from scratch, including her heavenly pie tee and gulai tumis that uses over eight ingredients in the curry paste, such as fresh saffron. Also try nasi ulam, an old-time recipe.

Using chicken and seafood instead of pork, this charming café serves halal Malaysian-Chinese fare. The owner started the business as a street stall back in 1992 and now runs it with her son and daughter. Her char kway teow is sautéed with minced garlic rather than lard, in a secret soy sauce blend that tastes spicy-sweet. Made fresh daily, the broth for her hae mee is bursting with seafood umami; the home-made curry paste adds a kick to the noodles.

This simple restaurant has been run by a husband-wife team for over 15 years; Ivy helms the kitchen while her husband waits on the tables. Following a change of venue in 2024, the room is now bigger and better, but you can rest assured - the menu hasn’t changed one bit. Check out the sharing set menus that include their best-selling Peranakan dishes, like Kapitan chicken curry and Joo Hoo Char – spicy stir-fried mixed veggies in chili paste. Reservations recommended.

For over 30 years, the regulars have been returning for its Hokkien prawn mee, loh mee, or a mix of both. The red prawn soup made with pork bones and prawn shells boasts deep umami. Twelve additional toppings are also available.

This stall has been around for almost 40 years. Kuey Teow is made to order, topped with shrimps, blood clams, pork sausage and bean sprouts, boasting lovely wok hei. For added punch, opt for duck egg and extra chilli sauce.