Famed for their Signature Roasted Herbal Duck, this restaurant chain – with 8 outlets dispersed islandwide – has been winning the hearts of duck lovers since 2005.
Step into Dian Xiao Er, and be transported back in time to the ancient era of the Han dynasty. An apt location for traditional Chinese banquets I feel.
The interior corresponds to the Chinese inns you see on period dramas –the inns that provide a ‘pit-stop’ for ‘weary travellers’ to rest and recharge before proceeding with their hectic journey. Here, customers can indulge in a nutritious and sumptuous spread to replenish their energy before continuing their shopathon.
Herbal Roast Duck (Small portion, serves 2-3 pax)
Dian Xiao Er’s Signature Herbal Roast Duck is a must-try. They have perfected the art of duck roasting, acquired through years of experience. In addition to using only the finest quality Cherry Valley ducks, the combination of traditional preparation technique and modern equipment yield the perfectly roasted ducks. Ducks are prepared and roasted daily.
Hungry night owls and insomniacs prowling the neighbourhoods will not miss the lights coming from Xin Wang Hong Kong Café amidst the dark quiet streets in the wee hours.
Open till 4am at 13 outlets island wide, this Hong Kong-style café is an alternative to roti prata and fast food joints, where you can enjoy a late night meal in the comforts of air conditioning and plush seats.
It’s evident, with the growing number of beverage joints: the bubble tea trend is here to stay.
Boss Café is taking the trend up a notch, and gives it its own twist. In addition to the usual suspects – such as bubble tea containing a tea base mixed with fruit or milk and ice blended varieties – they have come up with idiosyncratic beverages that distinguish them from any other bubble tea joint.
Noodlestar at Sultan Plaza
While some established brand names have already earned loyal followings, Noodlestar is one underrated noodle joint you should not overlook.
Here’s a little background on Noodlestar.
Mr Chong took the first step in noodle-making back in 1954, where he peddled the streets of Chinatown, carrying pots of noodle soup hung on a pole, slung over his shoulders. As his noodle soup got increasingly popular, he could no longer carry the weight of sustenance enough to satisfy the growing customer base, thus he was encouraged to set up a zinc and wooden kiosk under a tree next to the Majestic Theatre. The stall’s popularity continued to flourish, and the stall moved into People’s Park Food Centre.
After years of perfecting the art of noodle making, the brand, 高记 – widely popular for its 高记酿豆腐Koo Kee Yong Tau Fu – has now several chains under its belt, with Noodlestar being their latest and most happening venture.