Sin Lean Heang

Located on the ground floor of a residential flat, this place isn't easy to find – neither is parking readily available in this cramped housing area. Diners often wait at least 45 minutes before being served too, but the food is worth it. Authentic Hokkien cuisine is becoming a rarity, and many people aren't familiar with oh mee (oyster noodle) or the bak kee th’ng (Hokkien pork soup). The deceivingly bland looking noodle packs a flavourful punch with a generous helping of fresh oysters and large juicy prawns, while the pork in the bak kee th’ng is seasoned and deep-fried with cornstarch before cooking, giving the meat a smooth, chewy texture that goes well with the peppery cabbage soup it’s cooked in. Another crowd pleaser is the oh chien (fried oyster), char tang hoon (fried glass noodles) and char tau kua (fried firm bean curd).