巴顿国际公寓

Since 1983, Dayang has been synonymous with double-boiled soups, which dominate its menu. Three stacks of steel steamers in the corner turn out tasty health tonics every couple hours and you never know in advance exactly what will be available. In the top-selling silkie chicken soup in whole coconut, meaty and nutty flavours mingle. The quail soup is also popular. Adventurous eaters might like to try the turtle jelly with milk and honey.

As the name suggests, Laifen noodle soup is the main item sold at this rustic shop, and is served alongside ingredients such as barbecue pork, beef balls or octopus. The creamy rice soup has hints of mushroom and dried shrimp flavours. "Water caltrop", consisting of rice noodles shaped like bite-size buffalo nuts topped with shredded egg, preserved cabbage, cracklings and peanuts, is an old-time dish that is hard to find elsewhere.

You can't miss the long queue at the door, but that doesn't put avid foodies off coming here. Available in both Singaporean and Malaysian styles, bak kut teh is simmered for three hours with pork ribs, garlic, white peppercorns and herbs until the meat falls off the bone. You will even find Thai and Vietnamese classics on the menu – the sautéed Chinese violet buds in Vietnamese fermented shrimp paste taste floral and pungent at the same time.

Well-honed European techniques are put to use in the display kitchen to turn the best ingredients from around the world into creative, contemporary works of art. There is just one eight-course tasting menu and it changes bi-monthly, with a "best of" menu at the end of each year. Two wine pairing options are available at different price points. The wine list is well curated and the knowledgeable sommelier has some great tips for you.

Since opening in 2018, this tiny shop has been jam-packed with diners, so expect to share a table with strangers at peak hours. It is named after a street in the owner's native Hong Kong and has nearly 30 types of claypot rice in dai pai dong style, plus three kinds of double-boiled soups. Try their claypot rice topped with assorted Cantonese preserved meats – and savour every grain enrobed in perfumed oil and the crispy crust on the base.

This street was once known for the sheer number of seafood restaurants on it. Though most of its competitors were shuttered for good, Xin Ji is still going strong after over 30 years of service. And of course, picking live critters from the fish tank at the door is part of the ritual. If you have no idea what to pick, try their signature eel dishes – freshwater eel braised with roast pork and swamp eel rice, both boasting fatty, firm flesh.

This outpost of the Hong Kong-based chain is well known among locals and tourists for its nicely made traditional Cantonese fare, such as crispy roast pork belly, and slow-boiled or double-boiled soups. Kick off your meal with chilled jellyfish salad; the mildly tangy black vinegar accentuates the lovely crunch. Save room for the grand finale – a double dessert whammy of sweet almond milk and steamed sticky rice jujube cake.