OYO 91068 大象之家精品酒店

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.

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 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 shop specialises in Nyonya kueh – an array of cakes, dumplings, puddings and pastries that can be sweet or savoury, and steamed, deep-fried or baked. All their treats are made just as they were back in 1933, when the owner's father opened a kueh factory. In addition to kueh lapis, kueh talam, ang koo and Nyonya chang, they also serve a few Nyonya dishes. Enjoy your meal beneath a glass roof and Penang-style umbrellas in the converted patio.

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.

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 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.