The famous trishaw egg tart has been a Ming Xiang Tai signature since the early days of 1979.
Play a few rounds of childhood games while sipping fresh juices cooled with iced fruit cubes.
At this outlet, hot pots, or ‘steamboats’, are the star.
Mains such as crab, prawn and fish dishes are a huge favourite among their regulars.
Must-try items include their siew loong pao – dumplings filled with meat and soup, then steamed to..
Aside from their offerings of home-cooked meals, the house's speciality lies in its tea..
Known for its abalones and superior shark's fins cooked in Thai style with scallops.
Run by two elderly Lee sisters,this stall comes highly recommended for a bowl of curry mee.
Its humble furnishing and down to earth ambience reflect the comforting, tasty Hakka food they serve..
They're famous for their moist chicken rice served with lip-smacking roasted chicken.