上层酒店

The owner lives nearby and opened this cosy spot for his neighbours to enjoy European fare with Asian influences alongside some chargrilled items. The menu changes every six weeks to keep it fresh, but three dishes great for sharing always remain – half roast chicken au jus, Berkshire pork loin, and fish en papillote. For starters, try fish croquettes, and round it out with their homemade desserts. Consider buying their sourdough bread to take home.

Despite the lack of fancy decor, this joint has built up a loyal fan base over the past 20+ years and can be busy into the night on Fridays and Saturdays. Koay teow is stir-fried with duck egg over a charcoal fire that lends exceptional wok hei. Add an extra over-easy egg or start with the blanched octopus appetiser before tucking into the noodle dish after which the shop is named – the tender mollusc is served warm with a tangy-sweet dip on the side.

Since opening its doors in 2006, this shop has been serving the owner’s family recipe. They pride themselves with their yam rice with pork soup – you can choose to have pork offal in the soup or not. The yam rice is nicely cooked, with strong shrimp flavour. The pork broth is briny-sweet and the pickled mustard green gives it a tangy depth. The offal is cooked to the perfect texture while the pork balls are peppery and flavoursome.

Since 1962, this cart outside Cathay Food Court has been serving only one dish – Apam Balik, or chargrilled pancake with sugar peanut filling. Made on the spot and served piping hot, it’s crispy on the outside, chewy on the inside.

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