Join the snaking queue of patrons posted up outside this joint to sample their popular yong tau foo. Rather than have you choose from an assortment of ingredients on display, the stall saves you the hassle by offering an array of sets (roughly $5). Options include the soup-based Happiness Bowl with stuffed brinjal, bitter gourd and tau pok, fried yong tau foo and one that comes with an aromatic curry gravy.

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As its moniker suggests, this stall was founded by a father-and-son team. Its claim to fame is fried carrot cake, which is available in both black and white versions. We’re partial to the white one for its crispy exterior, fluffy interior and ample use of eggs and preserved radish, best enjoyed with lashings of chilli sauce. They also do a decent fried kway teow, and you can expect to fork out upwards of approximately $3.

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One of the most popular places here is Ah Ma Mee Sua, which has a seemingly perpetual queue during peak periods. Head straight for the signature mee sua: the ultimate comfort meal of thin noodles, pork slices, meatballs, liver, juicy braised mushrooms and egg, all swimming in a light and flavourful broth. Spring onions and coriander add a dose of freshness, and you can anticipate ponying up roughly $5.

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Lovers of vadai will undoubtedly have heard of The Original Vadai, which has outlets scattered all across Singapore – including at Geylang Serai Food Centre, Golden Mile Food Centre and even Jewel Changi Airport. You can graze on the addictive South Indian fritters (upwards of about $1) in a cornucopia of flavours, including prawn, ikan bilis, vegetable, onion, dhal and chilli. They also do a special chocolate vadai that the kids will love.

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With lor mee, prawn noodles and laksa on deck, Ah Choon should be your go-to establishment for a tasty portion of noodles. Regulars flock here for the lor mee (about $4). Each serving comes with thick yellow noodles with the requisite fixings like ngo hiang, half a braised egg and fried morsels. Everything is drenched in a luscious, gooey and vinegar-spiked gravy. There’s often a long line during peak times, so just be prepared to wait awhile for your food.

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Let’s be honest – there’s nothing like roti prata for an indulgent and downright scrumptious breakfast. If that’s what you’re in the mood for, pop by Saamsudeen, where you can choose from flavours such as plain, egg, cheese, onion and banana. Big eaters can supplement this with either chicken or mutton curry, and other items on the menu include mutton briyani, murtabak and roti john. A hearty meal will set you back about $5.

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Once you’ve loaded up on your savoury dishes, pay a visit to KZ Bakery for some sweet treats to take home for afternoon tea. This hawker bakery sells a large selection of baked goods, including their signature irregularly shaped egg tarts (roughly $2). Also available in a pandan option, they have a flaky pastry crust and an eggy filling that’s silky, smooth and jiggly. They also do squishy buns, marble cakes and traditional Chinese biscuits.

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Authentic old-school Malay fare is the name of the game at Warong Lorong Fatimah. Crowd-pleasing dishes include gado-gado smothered in peanut sauce and topped with colourful crackers, rojak and epok epok for those looking for something on the smaller side. For a more filling meal, sample the nasi lemak, nasi ambeng or nasi campur. Expect to pay around $5, depending on your order.

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If it’s a rare cold and blustery day in Singapore, do yourself a favour and warm your bones with bak kut teh from Xi Wang Bak Kut Teh. A helping comes with tender pieces of fall-off-the-bone meat submerged in a light, peppery and garlicky broth that isn’t too oily. It’s best consumed with white rice, braised peanuts, preserved vegetables and spicy chilli sauce. Anticipate forking out roughly $5 and up.

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This beloved Halal-certified chain is known for its signature nasi ayam penyet (about $7), which features a smashed fried chicken thigh, white rice, fried tofu, fresh vegetables, curry sauce and lots of crispy bits. Another solid dish is the nasi ayam panggang: grilled chicken thigh smothered in a mouth-watering dark sauce and served with white rice, some fresh vegetables and zingy sambal.

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