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Singaporean food such as oyster omelettes, fried prawn mee and carrot cakes. Fried kway teow with cockles and Chinese sausage are cooked-to-order.

Formerly One Prawn & Co, Zhup Zhup still sees constant queues forming beneath its red awning. Book ahead to cut your wait time. The signature prawn noodles come in a set: a bowl of noodles plus rich prawn soup in a claypot. Out of the four types of noodles, the classic option is yellow noodles with thin bee hoon. The soup is loaded with flavours, imparted in particular by the tomalley of countless prawn heads.

Choose between blanched rice noodles tossed in a thick gravy, or soup noodles in a deeply flavourful ox bone broth. Then top with sliced beef, beef tripe, tendon, beef balls, or a combination.

The owner makes the fish balls by hand to ensure they are springy and bursting with umami. Blanched noodles tossed in chilli sauce with crispy cracklings are the perfect companion to the fish ball soup.

This joint specialises in noodle soup with wontons and char siu – the springy noodles are shipped from Hong Kong; the lightly charred pork has layers of fat and lean meat. For extra texture and flavour, order shredded abalone on top.

The pan-fried radish cake is hugely popular. Fried on one side until golden, it allows you to taste the caramelised crispy bits and the soft moist cake at the same time. The cakes are fried to order, so expect a longer waiting time.

Its famous soy-marinated duck boasts velvety flesh on a bed of steamed rice perfumed by duck scents. It comes with chilli vinegar that aptly cuts through the richness, plus an aromatic duck soup made with Chinese herbs.