Put your spice tolerance to the test at Ri Ri Hong Mala Xiang Guo, which is so popular that it boasts not one, but two stalls. You can pick from an array of meats, seafood, vegetables and carbs that are stir-fried in a spicy, numbing mala sauce. They have three different spice levels to cater to different palates. We like the medium option, which packs a punch, but doesn’t overwhelm in terms of heat. Cool off with some icy cold sugarcane juice from one of the nearby vendors. Expect to pay around $10.

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Does the dreary weather have you craving a warm bowl of noodle soup? Then book it for this spot that’s run by two Hainanese sisters and offers both pork and beef versions of authentic Hainan fen. Each bowl consists of rice noodles enveloped in a viscous gravy and topped with bamboo shoots, picked vegetables, peanuts and your meat of choice. If you’re here on a hot day, you can sample the pickled noodles instead – a cold and refreshing dish with a zesty sour-spicy kick. Prices start at $3.50.

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Feast on hearty helpings of Cantonese-style roasted meat at this food centre gem. It serves the likes of roasted duck, roasted pork, soy sauce chicken and char siew, and even touts a Michelin Plate recommendation. Fans of pork can order the Twin Mix Rice, which features fatty slabs of roasted pork and well-seasoned char siew atop fluffy white rice. If you prefer duck, go for the Roasted Duck Noodles. The eggy, al dente noodles are tossed in a dark sauce, and the roasted duck is wonderfully succulent. Prices start at $3.50.

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Xiao long baos take centre stage at this Michelin-rated establishment, which plies a range of tasty Shanghai-style delights. The tiny, juicy pockets ($4 per portion) have a pleasantly thin skin and are filled with plenty of flavour-packed soup, chives and minced meat. They’re served with black vinegar and ginger shavings, plus chilli sauce for good measure. Also on the menu are a wide array of other perfectly respectable offerings, including hand-pulled noodles, pan-fried dumplings and congee. 

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Duck rice, anyone? Get yours at Lek Kee Authentic Teochew Braised Duck, one of the food centre’s popular stalls. A portion includes slices of Teochew-style braised duck drenched in a fragrant braising sauce, plus white rice and some cucumber chunks. The meat is moist and flavourful, and you can add other braised items such as pork belly, egg and assorted innards. They tend to sell out early, so come when it opens to secure yourself a plate. A meal here will set you back around $5.

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Classic Sichuan nosh is the name of the game here: think steamed fish slices with sour preserved vegetables; gong bao chicken; and braised spare ribs cooked in an array of aromatic seasonings. Head down with a friend and order their signature mala grilled fish to share. It’s crispy on the outside and soft and tender on the inside, has a mouth-watering spicy sauce and is crowned with spring onions, red chillies, peanuts and Sichuan peppercorns. Expect to fork out roughly $10 each.

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You’re sure to find a snaking queue outside this yong tau foo outfit. While part of this is due to the rather short opening hours – they only operate from 1pm to 4pm – it’s also because of the stellar dish that the stall doles out. Instead of allowing you to choose your ingredients, they offer a standard selection (priced at $4.50) that includes the likes of fish balls, stuffed tofu and bean curd. The soup is light, clean-tasting and chock-full of flavour, and the chilli sauce made with fermented beans provides a nice kick.

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For classic Teochew soon kueh – which can be hard to find these days – drop by this outlet. It specialises in chewy, translucent dumplings made with high-quality ingredients, with each soon kueh going for the wallet-friendly price of $1. Try the signature Soon Kueh, which is packed with dried shrimp, crunchy jicama, carrot slivers and black fungus. There’s also the pink-hued Png Kueh made of glutinous rice and mushrooms; and the Ku Chai Kueh that contains a generous amount of fresh chives. 

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Sample one of the most unique dishes here at Loh Mei Specialist, which claims to be the last remaining vendor in Singapore selling loh mei. It’s composed of various ingredients such as cuttlefish, pork belly, chicken wings, mushrooms and vegetables that are stewed in a piquant gravy made with fermented bean curd. This is a pungent, acquired taste that may not be to everyone’s liking, but is certainly worth trying. You can pair it with rice or noodles, and prices begin at $4.

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If pan-fried dumplings are what you’re after, then nab them at Tian Jin Fong Kee, which has been operating since 1948. The dumplings ($7 for 10) have a crisp, crackly exterior that isn’t too thick or doughy, and are filled with a combination of meat and chives, plus a little bit of broth that squirts out when you bite into them. For something slightly healthier, you can opt for a steamed version that’s equally delicious. Can’t get enough? Grab a bag of frozen dumplings to take home with you.

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