Fish Head Bee Hoon. They first fried the fish bones and then boil it for hours to get that creaminess and silky texture. This is time consuming but they have insist that no short cut is done – meaning no milk is added.

Read more: http://www.misstamchiak.com/mr-fish/

I super duper love curry rice, so I was mad stoked when @ccher told me there's a Hainanese chicken rice and curry rice shop just minutes away from our office. The eatery is located further from the heart of Raffles Place, which is a great boon because it wasn't that crowded even during the peak lunch hour.

I opted for the Set A, which is so affordably-priced at just $4, complete with crispy slices of fried pork, a fried egg and soft wads of cabbage. The Hainanese curry itself wasn't the thickest I've had, but it's scrumptious nonetheless and I've no complaints about it. NOMS.

This tiny stall in the hawker centre gives similar eateries and even some popular Japanese restaurants a run for their money. Huge and crunchy breaded prawns on a bed of seasoned short-grain rice is made extra delicious with a runny egg and generous dollop of sweet caramelised onions infused with the savoury flavours of a good dashi stock.

Cost? 5-odd dollars. Satisfaction? Priceless. Return visits are guaranteed with the wide variety of Japanese bento sets that come in equally generous portions, such as huge slabs of teriyaki salmon and crispy chicken cutlets.

Not prepared to brave the snaking lunch queue? Go early during dinner before they close at 8pm. FYI: They are closed on Saturdays.

This is a heritage food as the family owned stall has been in Chinatown for at least two generations. Standard remains high with its yong tau fu made on the spot then steamed or deep fried. With the topping of ikan bilis on the mee the food is complete. Really yummy yummy yum yum yum comfort food. Posted by Ah Leong San 2016 June 21

Meet the awesome Chendol Shaved Ice Dessert from Mei Heong Yuan! The shaved ice was soft and melt in the mouth. The texture wasn't as consistent and nice as a bingsu' but close enough. Ingredients were simple with shaved ice, red bean, glass jelly, attap chee and coconut milk, but works wonderfully together to bring out a wonderful dessert. A bottle of gula melaka syrup is also provided for you to add as desired. Sweetness is just right because you can adjust it via the amount of syrup to be added. Superb!

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My family got to know this stall because of the owner strong Hong Kong Ascent. Once we walked by this stall and overheard this uncle talking to his wife (auntie who helped to take order), my dad immediately identified with his strong ascent and decided to give this stall a try. .
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Mountains of steam baskets stacked around the kitchen and only a little space leave at the counter for the uncle to make his dim sum. (Which reminded us so much of stalls in Hong Kong) .
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They started preparing his dim sum from 6am and began selling from 11am. A trick we always did was to take a number card at 10am while we were having other stalls for breakfast. So by 11am, we would be the first few, and "tabao" them for tea break. When you are first time having their char siew bao, do be careful of the lava hot char siew filling. .
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Side note: if you want to test the skill of the dim sum chef, order the three signature dim sum - char siew bao, har gau and siu Mai. #Hawkerpedia

Have you ever had a chicken so tender, you'd almost say it melts in your mouth? I think I found it today! Authentic Hong Kong Soya Sauce Chicken that is boiled just right, your teeth easily sinks through the chicken meat, you don't even feel the dry grainy texture you get on most chicken from other stalls. While the chicken is truly the star, the QQ noodles tossed in just the perfect concoction of sauces serves as a worthy sidekick as well. All these just for $3! It's no wonder there is a never-ending snaking queue that follows the store.

Pro tip: Pack home a whole chicken for just $14 after your 45 minute queue for lunch. You'll thank yourself tonight.

Hong Kong Soya Sauce Chicken is located on level 2 of Chinatown Complex, unit 126. Nearest train station being Chinatown MRT.

Fried chicken cutlet with thin bee hoon in laksa gravy ($4). This. Was. Amaze. Balls. The laksa gravy was bomb - deep and rich in flavour, soul-satisfying. The thin bee hoon noodles absorbed the laksa gravy and were a delight to bite into. The batter on the chicken thigh was wondrously thin, fresh and crispy (the parts I belatedly managed to salvage from the gravy) and the meat itself was juicy and substantial. The only thing I'd probably do different the next time I'm back is to ask for the meat to be separated from the noodles/gravy itself, so that the fried bits could be properly savored.

Anytime for a lovely bowl of fish soup. The $8 is more than enough for two starving girls! And I heard the beef crispy noodle is to die for!

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Was exploring Chinatown and stumbled upon a stall selling 'xiao long bao'. Upon observing a little on how the 'shifu' swiftly knead the xlb then send to steam a-la minute, my instinct tells me that this is definitely some quality xlb.
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True enough. The skin of the xlb is as thin as paper, which encapsulate the flavourful pork fillings that squirt juices upon a harmless bite.
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I'm sold.