杂志精品酒店

This casual, relaxing place sports an open kitchen, a long counter table and floor-to-ceiling windows. At dinner, it serves a small à la carte menu of modern dishes made with local ingredients, melding Peranakan and Malaysian cuisines. The signature aged duck breast in a steamed bun appeals to the palate with its crispy skin and a secret sauce. Homemade gelato sees some interesting local twists, with flavours like nutmeg harumanis; and hor ka sai.

Come here for the famous prawn mee: choose between yellow and rice noodles, then pick the soup – the spicy prawn broth is loaded with deep flavours. Finally, consider ordering add-ons such as braised pork spareribs or fish balls.

With over 15 years of culinary experience under his belt, the Thai chef excels in authentic cooking from his home country, with the freshest seafood being his strong suit. In the lofty room decorated in soothing shades of green, try his array of tom yum soup variations with different seafood. The miang kam is a must – fresh betel leaves and sweet miang kam sauce make it a great appetiser. Friendly prices and generous portions are also reasons to visit.

The kitchen is helmed by a lady in her 70s, who has been cooking for decades. The menu boasts some 40 à la carte items, covering the greatest hits of traditional Peranakan cuisine. One of the culinary highlights is bouncy asam prawn drizzled in a dark brown sauce loaded with tamarind sweet and sour notes. Mang kuang char, or sautéed shredded yam bean with dried squid and mushrooms, is sweet in taste and crisp in texture.

This popular food cart dates back to 1960 and is now run by the third-generation owner. Koay teow soup with chicken, pork, fish balls and pork liver is the must-try. The chicken feet braised in spiced soy marinade are simply divine.

This famous laksa shop serves lai fun noodles in a sardine broth with exceptional depth and flavours alongside an array of condiments. For those with bigger appetites, order char koay teow with duck egg to go with the laksa.

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.