Chinatown

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

This stall at Hong Lim Market & Food Centre is a foolproof choice for when you're in the mood for consistently good kway chap. Burpple Tastemaker Julius Lim also likes it for its affordable price and generous portions — definitely a plus for larger appetites or post-workout meals! The cook is known to pile the plates, but don't let that stop you from adding on a portion of duck to your basic Kway Chap Set (from $3.50). The bird is their specialty after all, and the meat is tender yet with great bite. Other add-ons to consider are Pig's Ears ($1) and Large Intestine ($1.50). That's exactly what Burpple Tastemaker Julius Lim ordered, and his heaping plateful of goodness came up to a very, very decent $6. Burp!
Avg price: $5
Photo by Burpple Tastemaker Julius 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

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 favourite on Burpple's Hot 100 list last year, this is also a go-to among Burpple Tastemakers for soy sauce chicken. Order the Signature Soya Sauce Chicken ($10 for half chicken, $20 for whole), which Burpple Tastemaker Russell Wong declares to be the "tastiest and most savoury birds on the block". He describes the chicken to have soaked up the legendary gravy, resulting in bites full of slightly herbal, savoury flavours, and slightly sweetened bouncy skin, thanks to the coating of honey that's slicked on post-boil. While you're here, order the Signature Braised Beancurd ($1.40 per piece), which is smooth yet firm, and a dream for the palate when drenched in the soy sauce gravy.
Avg price: $10
Photo by Burpple Tastemaker Russell Wong

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

Don’t let the queues at Ri Ri Hong Ma La Xiang Guo put you off satisfying your ma la cravings, not when our Tastemakers have discovered a worthy competitor sans crazy crowds. Located right in front of Ri Ri Hong’s second stall (facing Chinatown MRT exit C), this kiosk outside of People’s Park Complex offers similar prices ($1 for veggies, $2 for meat, $3 for seafood). Old Chengdu’s signature is their ma la soup, which packs a numbingly spicy punch thanks to the generous amount of fresh and dried chillies with a tinge of sourness. Their rendition may see a heavier hand on oil, but Burpple Tastemaker Wei Zhi Chiang was impressed by how well the ingredients soaked up all the flavours. Pairing their bowl with heaps of conjac, luncheon meat and oyster mushrooms, Burpple Tastemaker Irene Arieputri declared this one of the best ma la soups around!
Avg price: $10
Photo by Burpple Tastemaker Irene Arieputri

"Freshly fried cutlet atop springy egg noodles, drenched in lemak Chinese-style curry," shares Burpple Tastemaker Jason Wong, who we say is spot-on with his description of this stall's winning dish of Curry Chicken Cutlet Noodles (from $4). The flavourful curry gravy, which reminds Burpple Tastemaker Felicia Sim of her grandmother's cooking, is thin enough to drench the noodles yet thick enough to be utterly satisfying, while the crisp golden and tender chicken cutlet is always freshly fried, thanks to the never-ending queues. Approach the pork lard at your own risk — it's free-flow.

Pro tip: The stall opens from 8:30am and closes around 3pm, so file this away for cheat day brunches. They're also taking a break from now until 7 January, so visit after!
Avg price: $5
Photo by Burpple Tastemaker Xing Wei Chua