Soon, before you murmur your next “die, die must try” in a hungry stupor, right after bending up from the last spring cleaning chore, you are very likely to encounter a Singapore version of what Will Smith felt in the “I am Legend” movie situation- a Chinese New Year makan holocaust, where almost all Chinese chefs take a break. But, thank goodness for multi-culturalism here. I don’t know how it’s useful in a traffic jam, taxi price hikes, or when the full effect of global food price rise finally sets in, which affects pricing of that next plate of roti prata (things that matter to the commoner Singaporeans). But come CNY each year, I sure am glad the whole world isn’t made of Chinese people and culture.

And while we’re on culture, there’s one Chinese aspect that suggests that, if the heavens blesses, receive and be grateful. Which can mean, keeping your eatery’s kitchen hot during the first week of CNY, is about “receiving an ang pow from the heavens.”, says Mdm Ah Kim of Sin Hoi Sai Restaurant, a cze cha stall in the East Coast Road area which will remain open throughout the first 15 days of CNY. These are the few places which will happily receive any kindness you care to shower on their makan bills during the CNY makan holocaust.

Usman Restaurant (Pakistani food)

Address 238 Serangoon Road

Opening Hours 7am to 3am(next day) daily

Telephone 6296 8949

A slight difference: The Pakistani style of masala and curries are different from the regular Indian versions.

Because of the dearth of it, I could not really tell Pakistani food from North Indian. But although their sign says “Indian and Pakistani” food, they distinctly separate the poori from the nihari in the menu. Their naans (from $1) are done as you order in this corner coffeeshop eatery and it comes crispier than usual, flavoured with garlic or even cheese. It goes supremely well with the beef nihari (from $4), done crumbly soft over four hours of stewing in a unique Pakistani masala that is thickened with a base of onions, tomatoes, turmeric and other spices without a drop of coconut milk. The wedge of lime provided gorgeously uplifts the masala. The haleem is another great dip made with pureed chicken and masala lentils. The pasty stuff on naan is way better than prata with curry chicken any day. For the gentler palate, the palak paneer (cottage cheese with spinach cream, from $6), while not quite my idea of food, I know, will please many others. It has a meaty tau kua texture and the savoury blended spinach cream is comforting. Boss Shahid Javaid and his brother “anyhow enter the F&B business” and has been at it here since 2002, and it’s now a popular Pakistani makan haunt.

Sin Hoi Sai

Address 187 East Coast Road

Opening Hours 6pm to past midnight daily

Telephone 64406956

It started as a little cze cha coffeshop more than a decade ago but their crowd today spill onto the huge twenty feet recessed walkway pavement in the heart of the Katong area. They have even now taken up the neighbour’s shoplot for extra seat space. Folks come here for good ol’ hearty Chinese and local seafood cze cha dishes. Their pepper and chilli crabs are popular and I like their salted fish fried rice- loose, well fried, albeit a little oily. If you order their fish noodles, go for the fish head version which comes with a milkier and more robust soup base. Their clearer fish slice version is better for hunger strike cheaters. Both go well with the signature fried seafood tofu and the Hua Tiao wine claypot chicken.

Happy Pot (Steamboat and Grill)

Address #01-15M, Makansutra Gluttons Bay 8, Raffles Ave (open space beside the Esplanade theatres)

Opening Hours 6pm-3am daily

Telephone 93899997 (Raphael)

Thai-style claypot steamboat convertible into a meat and vegetable grill

It’s a joy to have their Thai style claypot steamboat over a little charcoal stove in the open with the Marina Bay skyline looming behind the steam. It comes with regular chicken, bak kut teh or tom yam soup base. They can also convert that same little stove into a meat and vegetable grill. Their sets come with mushrooms, corn, chicken, pork ribs and seafood and it begins at $9.80 per person. They pre-fire the charcoal till it comes with the perfect low and soft fire heat. What gives their meals here a kick is their thick fresh Thai style chilli sauce, which is powerfully done with strong hints of ginger, chilli and lemongrass.