Tastemakers Guide to Bugis Under $15

Xin Yuan Ji, located on Tan Quee Lan Street, is a famous fish soup option in Bugis, with waiting times stretching over 30 minutes during peak hours. The Bugis outlet opens till 11pm daily, so keep this on your late dinner rotation. They offer charcoal fish head steamboat, but what you must come for is the ubiquitous bowls of fish soup that you are likely to see on every table. It's so good, you won't want to share. Of the three versions available — sliced fish, fried fish, and fish head, Burpple Tastemaker Justin Teo's personal favourite is the Fried Fish Soup ($5.80). He explains that the fish chunks are thick, fresh and complements the sweet soup stock well. For maximum satisfaction, opt for milk in your soup and throw in some freshly cut red chillies.
Avg Price: $10 per person
Photo by Burpple Tastemaker Justin Teo

This fast-casual halal-certified joint at the fringe of Bugis Village doles out delicious Korean chicken, alongside street food like Seafood Mandu ($3.90 for four pieces) and Patbingsu ($5.90). The headliners, however, are the Chicken Wings ($7.90 for six pieces) and Drumsticks ($8.90 for three pieces). There are three flavours available — the crowd favourite Soy Garlic, the sweet and spicy Yangnyeom, and a newer and spicier flavour called Monster. If you're like Burpple Tastemaker Zhihui Lim and can't decide on which you like better, go for mixed version instead. She notes that the wings she had were "crispy outside, well-coated and tender on the inside". For friends who want to try everything, go for the JjamJja Myeon 2-in-1 ($10.90), which comes with Jjamppong on one side and Jjajang Myeon on the other. Otherwise, the Original Jjampong ($9.90) that comes loaded with clams, squid and chewy noodles is a good option for an individual meal.
Avg Price: $10 per person
Photo by Burpple Tastemaker Zhihui Lim

This cha chaan teng along Victoria Street is helmed by an esteemed chef who was previously the number one barbecue cook at The Excelsior Hotel and Convention Centre in Hong Kong, so you can expect the roast meat to be excellent. If there's only one thing to get on the menu, let it be the Pork Belly Char Siew ($16), a personal favourite of our Burpple Tastemaker Russell Leong. He describes it as "thick slices of wobbly, fatty porcine perfection with a fat to meat ratio of nearly 1:1, charcoal roasted to gluttonous glory before taking a dip in a sweet, honey-infused sauce". Thankfully, it's not as oily as you'd expect it to be, and the luscious, melt-in-your-mouth fatty bits together with the tender meat is best shared amongst two people. Otherwise, come with a group of friends and have the Four Heavenly Kings Platter ($48) to share — it comes with crispy roasted duck, soy sauce chicken, barbecued pork and crispy roasted pork.
Avg Price: $10 per person
Photo by Burpple Tastemaker Russell Leong

Located a few doors down from KFC at Bugis Village, celebrity chef Keisuke Takeda's Ramen Keisuke Four Seasons is regarded as the one that serves the thickest pork-based broth. While the other Tonkotsu King outlets boil their soup broth for over eight hours, Four Seasons does it for 11, which gives it its creamy, rich flavour. There are five ramen flavours available — four to represent the seasons, plus the original Tonkotsu King. The four seasons are made with the same tonkotsu broth, but distinguished with the addition of different ingredients to the ramen. Follow Burpple Tastemaker Denise Ong footsteps and order the crowd favourite Tonkotsu Ramen Autumn (from $12.90), which comes loaded with pork soup noodles flavoured with bonito, three varieties of mushrooms, minced pork and jew's ears. Also add on their signature Flavoured Egg ($2) or Seaweed ($1). She recommends taking the broth in the normal level (no need for Strong) to enjoy the "deep pork bone flavour that is so rich, you have to finish it to the last drop". Pro tip: Help yourself to the free flow hard-boiled eggs and marinated beansprouts!
Avg Price: $15 per person
Photo by Burpple Tastemaker Denise Ong