Sin Huat has made a name for itself among local and international foodies; Anthony Bourdain claims to visit ‘at least once’ whenever he’s in Singapore. So what’s so special about this place? It certainly isn’t the decor (standard coffee-shop plastic). Or the setting (on Geylang’s ‘busy’ streets). And it isn’t the service (waiting times sometimes stretch to hours). What’s so special is chef Danny Lee’s wildly popular Sri Lankan crab bee hoon (prepared one dish at a time); his juicy Chinese escargots accompanied by an addictive chilli dip; and meaty prawns steamed with garlic and chilli.