Wok hei is without a doubt one of the deciding factors for good plate of char kway teow, and our Burpple Tastemakers are happy to report that it's a score at this popular Hong Lim Market & Food Centre stall. The Char Kway Teow (from $3) here sees slippery noodles slicked in a flavoursome black sauce (a bonus if you like your char kway teow wet). Burpple Tastemaker Jean Kao also gives it top marks for the generous amount of egg stirred in and bountiful cockles. While this dish doesn't feature Chinese sausage like most char kway teow stalls do, the cook makes up for it with his heavy hand on the pork lard — yum!

Pro tip: Skip the crazy queues and visit at tea time. Jean came by at 4pm and waited in line only for a decent 20 minutes.
Avg price: $5
Photo by Burpple Tastemaker Jean Kao

According to Burpple Tastemaker Marc T., the Malaysian-style Char Siew Wanton Noodles (from $4) here has been consistently good since he started patronising the stall six years ago. In fact, Ji Ji is so good that business now spans across three stalls! Marc usually orders the $5 bowl, which comes loaded with char siew, braised mushrooms, fried and steamed wantons, and leafy chye sim, atop a bed of egg noodles. What really stands out for him is the dark soy sauce that the noodles are tossed in, which he describes to be "savoury with a tinge of sweetness", with added fragrance from fried shallots and shallot oil. Burpple Tastemaker Casey Tan warns that the chilli here is pretty fiery, so pace yourself.
Avg price: $5
Photo by Burpple Tastemaker Marc T.

This dish of Curry Chicken Bee Hoon Mee ($4.50) is, quite simply put, the ultimate comfort in a bowl. Just ask Burpple Tastemaker Wei Zhi Chiang, whose dad is a diehard fan of these noodles. She's tasted the dish at both outlets (the other one's in Bugis), and declares them to taste the same, although she noticed that the cook seems to be more generous with the toppings here. The curry gravy is no doubt the star — flavourful, yet light enough to be drinkable. Take Wei Zhi's lead and order extra Tau Pok ($1) to soak up all that aromatic gravy. On top of your choice of noodles (thick beehoon, thin beehoon or yellow noodles), you'll get chunks of poached chicken, fishcake and sliced potato — filling and delicious! The chilli here is tasty, but the dish is great as it is.
Avg price: $5
Photo by Burpple Tastemaker Ice Blossom

Another Hot 100 list favourite, this Chinese noodle stall in Chinatown Complex Market & Food Centre is a respected spot for Xiao Long Bao ($6 for 10), Hong You Chao Shou (dumplings in chilli oil and vinegar, $4.50 for 10) and Zha Jiang Mian ($3.50). The xiao long baos are plump and juicy, and are said to rival those at Din Tai Fung. The hong you chao shou on the other hand sees minced meat dumplings drenched in a bath of vinegar, chilli oil and Sichuan spices. The dumplings are prepared fresh upon order, but Burpple Tastemaker Julius Lim assures us that it is well worth the waiting time. The zha jiang mian is a steal at $3.50, and makes a good bed to soak up dripping sauces from the dumplings.
Avg price: $5
Photo by Burpple Tastemaker Wei Zhi Chiang

The Peranakan dishes at this cai fan stall makes Nonya food affordable, and our Burpple Tastemakers are loving both the prices as well as the variety. Burpple Tastemaker Sheryl Lyx topped her plate of rice with fried chicken, chap chye (Nonya stewed veggies) and stir-fried long beans, all for $4! Soft and sweet, the chap chye is proof of its long stewing hours, while the chicken is crisp on the outside and tender on the inside, like a good fried chicken should be. What really sets it apart though is the turmeric-laced marinade, which adds a whole level of flavour and complexity to the meat. Ask for a heaping spoonful of the amazing sambal belachan on the side.
Avg price: $5
Photo by Burpple Tastemaker Sheryl Lyx

Tucked away at one end of Chinatown Complex Market & Food Centre, this nondescript stall dishes up really quality Japanese rice bowls at a fraction of the price you'll pay in restaurants — we heard it's a favourite among office executives in the area. Burpple Tastemaker Jason Wong ordered the Katsudon ($5), which sees freshly fried crispy pork cutlets covered in still slightly runny scrambled egg, sweet katsu sauce, soft onion and nori strips, atop a mound of well-cooked short grain rice. While the cook may take awhile to get your dish ready, Jason assures us that it is worth the wait, for he could taste the care that goes into the food; the hospitable service from the friendly auntie was a nice bonus! Other dishes you may wish to try include the Ebi Don Set ($5.50) and the Unagi Set ($8).
Avg price: $5
Photo by Burpple Tastemaker Jason Wong

The humble Mr Fish at Chinatown Complex Market & Food Centre certainly lives up to its title of serving the best fish soup in Singapore. The menu is more extensive than most fish soup stalls, but the stellar cooking means that whatever you end up ordering will turn out to be delicious anyway. Keep it safe and classic with the Sliced Fish Soup ($4), which sees generous portions of fresh sliced fish swimming in a super umami, almost creamy broth. Burpple Tastemaker Zhihui Lim explains that this is made by painstakingly boiling fried fish bones, not by adding milk! Also good is the Black Bean Sliced Fish Hor Fun (from $5 for small), which boasts good wok hei, slippery noodles and a silky blanket of robust black bean sauce.
Avg price: $5
Photo by Burpple Tastemaker Zhihui Lim

A long-term favourite among the Burpple community for its soy sauce chicken, Fatty Ox also turns out some amazing char siew. According to Burpple Tastemaker Peter Wong, all the meats here are roasted in a traditional charcoal oven, thus explaining the spot-on texture and flavour. The much raved about soy sauce chicken is tender and juicy, with a hint of Chinese herbs. What really impressed though was the char siew, which Peter describes to be "out of this world", thanks to the perfect 1:2 fat to meat ratio. The caramelised bits, as well as hits of ginger, make for off the charts deliciousness. The noodles, too, are something to rave about. Springy, with no distinct alkaline flavour, these make the perfect canvas to showcase the stellar meats. Order the Soy Sauce Chicken and Char Siew Mee ($5) to taste the best of everything.
Avg price: $5
Photo by Burpple Tastemaker Peter Wong