Trip

H O S T E D
Besides the obvious tastiness, it’s the unbelievable amount of tiger prawns and slices of chorizo that makes this pasta a winner for me (think an approximate 50/50 mix).
Furthermore, the punchy flavours from the use of tomato coulis, capers and parmesan with the linguine are sure to satisfy those who have no patience for insipid tasting food.
And even though this is a spicy dish, no tongues will be overwhelmed as the level of chilli heat is measured. So a comfortable heat is what you’ll experience.

Very interesting food offer with an innovative exercice on Classical Chinese receipts... too quick Lunch to deliver a definitive opinion but I want to visit again and I will tell you.

Bak chor mee stalls are a dime a dozen across the island, but when it comes to an excellent bowl of springy yellow noodles topped with minced pork and assorted toppings, this longtime favourite at Crawford Lane in Lavender does it best. Make the most of your time and combine your trip here with a visit to the nearby Kampong Glam heritage area. Queue times have tripled since they were awarded a Michelin star in 2016, so be prepared to wait — an hour's queuing is often de rigueur here. The patient (and early) will be rewarded with a bowl of Bak Chor Mee (from $5) excellence. After the gruelling wait, most customers would splash out on the most expensive $10 bowl, which comes generously with toppings like meatballs, dumplings, pork liver, sliced pork, and fried flat fish slices. The noodles are cooked till springy al dente doneness, and then tossed in a distinctively tangy vinegary sauce — absolutely slurp-worthy! Pro tip: Avoid peak lunch and dinner hours. Come outside of meal times and you may get lucky with a 15-minute wait.
Avg Price: $10 per person
Photo by Burppler Jing Ying Ooi

An appetising dish of fried rice noodles and various ingredients slicked in a thick and sweet dark sauce, Char Kway Teow is a hawker centre favourite and a must-try on any food lover's itinerary. Cap your visit to Chinatown with a meal at this stall in Hong Lim Market & Food Centre, revered for its rendition of Char Kway Teow ($3). Expect a mix of flat rice noodles and yellow noodles, tossed in the above-mentioned sauce, eggs, bean sprouts, cockles and lard (trust us, it's worth the cholesterol), and fried over an open flame till smoky (what locals term 'wok hei'). The key to a good plate of char kway teow lies in the cooking technique and an expert management of heat, which the cook here has nailed down pat. The result here is a faultless plate of slippery, saucy and eggy deliciousness.
Avg Price: $3 per person
Photo by Burppler Jayson Yeo

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