We recently discovered Lai Hiang Pork Rib Prawn Mee, a stall in Pek Kio Market & Food Centre that’s famous for their, you guessed it, prawn mee. Now we all know that seafood in general is expensive, and yet the stall has a $2.50 option, which isn’t just a bargain for prawn mee—it’s incredibly cheap for a hawker dish, period.

Having tried many of the famous kway chap stalls in Singapore, Lao San Kway Chap remains one of our favourites. The Ang Mo Kio stall uses a traditional recipe that is more than 70 years old—the fact that it’s still going strong today speaks to its enduring appeal.

Ang Mo Kio residents and kway chap fans should be well acquainted with the stall, but if you’ve yet to try it, let this review be your sign to check it out.

If you’re a fan of char siew and siew yoke, there’s no doubt that you would have heard of 88 Hong Kong Roast Meat Specialist. Having ranked second on our recent best roast meat rice ranked, their roast meats are among the best you can find in Singapore.

First opened in 2015, their original Lavender stall has consistently drawn long queues, eventually leading to the launch of two more outlets in the CBD. Now, regulars of the Lavender branch have something new to look forward to: a refreshed interior boasting a modern, fully air-conditioned space, along with extended opening hours. 

Here, we’re spoiled for choice with many excellent versions of hokkien mee from different hawkers, but one name that’s always in the conversation for the best in the country is Come Daily Fried Hokkien Mee.

A long-standing fixture in the Michelin Bib Gourmand, this humble stall is beloved by nearby residents and foodies who travel from afar to savour its hokkien mee. With roots stretching back to 1968, the stall has been run by owner Steven Ng, who took over the wok from his father nearly half a century ago.

It’s almost rare to find a hawker centre that houses multiple reputable stores. Yet, Old Airport Road Food Centre manages to present itself as a treasure trove full of affordable and delectable hawker eats. Situated in a humble corner, Roast Paradise steals the show with its glaring display of roasted meat and snake-like queues.

Fishball noodles are a childhood favourite of ours, and looking back, it’s fairly obvious why. Those smooth, bouncy spheres of fish paste were a lot more palatable and enticing than actual fish or seafood, making them far more appealing to a young palate. But decades later, there’s still a nostalgic appeal about the dish, especially when it manages to nail both the fishballs and the noodles—like Ru Ji Kitchen typically does.

It takes a certain pedigree to call yourself “The Original Katong Laksa”. Janggut Laksa claims to be just that—having served up Nyonya-style laksa for over 50 years. We ranked them at the top spot in our best laksas ranked list, even over other popular contenders in the area!

The history of Janggut Laksa is dear to my heart as a resident of the Katong area. However, putting all the memories and legacies aside, we want to answer this question today: does Janggut Laksa hold up as the “Original Katong Laksa”? 

Being one of Singapore’s staple dishes, Hainanese chicken rice has a place in many a Singaporean’s heart. Most have strong opinions on which plate is the best, but at the top of our list right now stands Katong Mei Wei Boneless Chicken Rice, located in the basement of Katong Shopping Centre. This stall has been a reliable favourite among Easties for years, earning a loyal following for its thick slices of meat and complimentary bowls of double-boiled cabbage soup.

Cafe Mariam, a small eatery in Changi, is known for its mandi, the Arabic equivalent of briyani. In this review, see if it's worth the hype!

When we first reviewed Cafe Mariam some six years ago, we were blown away by the Changi eatery's excellent briyani and its Arabic counterpart, mandi. Back then, the owner, Hassan Abdul Majeed, mentioned that he was chasing the authentic flavour that mandi has in its home state of Yemen. Perhaps he feels he has come close, which is why the eatery now only offers mandi, accompanied by various meats. 

Jin Xi Lai (Mui Siong) Minced Meat Noodle, situated in Yi He Eating House, is a family-run business that serves bak chor mee and poached liver soup. The eatery uses a BCM recipe that’s more than 50 years old, selling out every day! 

Sin Chew Satay Bee Hoon always comes with a queue, but the wait is well worth it. At $5, their satay bee hoon is generous and delicious.

Although the menu at Sin Chew is limited to just two dishes, what we tried delivered an impressive depth of flavour. Sometimes, less truly is more.

Few prata stalls in Singapore are as legendary as Sin Ming Roti Prata Faisal & Aziz Curry Muslim Food. Located along Sin Ming Road, the namesake of the stall, patrons flock here for the iconic coin prata. They also have other prata varieties, as well as other Indian Muslim fare such as curry chicken and nasi goreng.

But even famous stalls have their peaks and troughs. Having been around since 1933, does the stall still serve up some of the best prata in the year 2026? We dropped by for breakfast to find out.

Among Singapore’s many prata spots, Mr & Mrs Mohgan Super Crispy Roti Prata in Joo Chiat is one that stands out from the rest.

The long queues of both tourists and locals alike reflect the demand for its consistently top-notch prata, but rest assured that the trip far East is completely worthwhile. Although it is heartbreaking that half its namesake passed away in 2022, it is reassuring to see his family carrying on his legacy.

If you look through Singapore’s list of Michelin-starred eateries, there is one entry that stands out from the rest. It does not require any dress code, nor does it serve aesthetically plated fine dining dishes. Instead, it simply embodies the entire unadulterated essence of the country’s hawker scene—and that is Hill Street Tai Hwa Pork Noodle.

The stall specialises in the quintessential Singaporean comfort dish, bak chor mee. Alongside Hawker Chan, it became one of the first two hawker stalls to be awarded a Michelin star in the inaugural Singapore Michelin Guide back in 2016.

Chinatown Complex Food Centre is widely regarded as one of Singapore’s best hawker centres, celebrated for its incredible variety of affordable and highly regarded eats. As the largest hawker centre in the country, it houses over 200 stalls spread across colour-coded zones to help diners navigate the sprawling space. Yet amid the sea of options, few stalls command as much respect as Lian He Ben Ji Claypot Rice, famed for its freshly prepared claypot rice cooked to order. 

Having occupied the same corner of the complex for more than 40 years, the stall has practically staked its claim on the space, with its bottles of sauce marking the surrounding tables. It has also retained its Michelin Bib Gourmand accolade since 2018. 

When it comes to comfort food, bak kut teh is always one of the first dishes that comes to mind. There is something undeniably comforting about sinking your teeth into tender ribs floating in a steaming bowl of pork soup, especially on a rainy day. While bak kut teh enthusiasts may debate the merits of the herbal Klang style versus the peppery Teochew rendition, the latter remains the more prevalent version in Singapore. And when the conversation turns to standout establishments, Ng Ah Sio Bak Kut Teh is a name that is always in the conversation.