THE ROOM 胶囊酒店

Noodles are cooked-to-order with nicely layered flavours and textures in every bite. Crispy dried plaice, fluffy cracklings, and tender pork liver are all meticulously prepared. Expect to queue any time of the day.

Frog is certainly big on the menu – besides the famous frog porridge, try frog fried with ginger and scallion or tossed in Kung Pao sauce. A favourite spot among locals for late-night supper, this place is always packed, so be prepared to wait.

An alumnus of prestigious establishments in France, the U.S. and Singapore, Chef Kevin Wong opened Seroja in 2022 to pledge his love to the Malay Archipelago. His seafood-focused tasting menus pay tribute to Malaysian culinary traditions with a generous use of local produce, spices and techniques. The plating is meticulous and artful and the flavours subtle and finely balanced. Ask about the food and wine or non-alcoholic beverage pairing.

The space is simple yet elegant, befitting the hotel that houses it. There is a 10-seat counter made from a 200-year-old cypress tree from Nara, Japan, plus a private room. Chef-owner Sakuta works closely with the all-Japanese kitchen team, creating a season-driven omakase menu based exclusively on Japanese fish. Even the rice is a blend of two Japanese cultivars in a precise ratio for the perfect texture. Every item is prepared with utmost care.

The Malaysian owner opened this simple shop in 2024, specialising in authentic nasi lemak, often considered the national dish of his home country. The chef, who is also Malaysian, cooks rice in coconut milk with pandan leaves, and garnishes it with fried anchovies, peanuts, fried egg, sliced cucumber and spicy sambal. For a substantial meal, add sides such as ayam berempah (fried chicken leg), rendang chicken or ayam kunyit (turmeric chicken).

Choose between "dry" and soup noodles topped with butterflied prawns, fish cake, bean sprouts and fried garlic. The flavoursome prawn soup on the side is also a treat. Not a fan of prawns? Try the pork ribs noodles instead.

Bouncy ribbon noodles made at the stall are served in soup or "dry" – tossed in house-made chilli sauce and topped with minced meat, meatballs, poached egg and fried lard. With limited availability, they tend to sell out early.