Fresh crabs in spicy chilli sauce which the owner takes two days off a week just to make. They were originally called Mattar Rd seafood but the ang-mo educated signboard maker had better ideas and erased their heritage. Trivia…there's no Matter Rd in Singapore.

Its detractors lament on its deteriorating standards but we suspect they may be put off by the rude service at times. To us, it's still one of the best - tasty and good quality rice, tender chicken and great chilli. The New York Times calls theirs a " chicken rice shrine".

Finally, a huge chunk of meat (not minced) that's well marinated and quite soft.The peanut gravy is chunky.

According to the grapevine, he is the mentor to other successful bak kut teh stalls like Eng Kee and Joo Siah. Simmered in a cheng soup base, the curvy long pork ribs and chunky liver pieces are the main draw. The ter ka is good too.

This old husband and wife team simply serves rojak with fresh ingredients. When you make your order, he immediately puts the you char kueh onto the charcoal grill and proceeds to create the sauce mix. His wife then shaves the pineapples, bung kuang (turnips) and vegetables onto a plate. She then carefully discards the cores and the slices she is not happy with for one reason or another (some mothers don't even do that). In the end, when the choice vegetable and fruit cuts are mixed in with his piquant assam hay ko sauce and topped with hot roasted you char kueh, you will forgive him for the 35 minutes peak hour wait.

He still uses charcoal fire to keep his gravy warm. Claims that this is his one and only stall. So now we know that the rest of the Sungei Road laksa franchise outlets are just cashing in on the name without substance. His style is not too lemak and the taste of stock permeates. Folks call this the Chinese style.

A very unassuming place located amongst old shop houses selling hardware stuff and car accessories. Had it not been for the aroma of curry drifting out of its dark glass doors, we would have missed it. Packs in a very good lunch crowd. The curry has 'kick' and is slightly different from other Indian-style curry as it adds more assam than curry powder to its curry. One word of advice: the briyani is dry and costs $2.50 per pax. So it's better to opt for the plain rice.

His char kway teow seems to get better and better with increased human traffic. Maybe more practice makes a better char kway teow too! You can have it with or without the sweet black sauce. He does not use any stock and just relies on a very good frying technique.

Served looking like a pancake. Carrot cake is cut into tiny pieces. It's fried such that it's super crispy on one side while soft on the other. Chilli is casually dabbed on top of the carrot cake. Despite the number of people queueing at the stall, the lady looks cool and unflustered, and takes her time to cut each piece and fry them into nice pancake sizes.