Ye Lai Xiang Hot & Cold Cheng Tng's "Cheng Tng")"

Wanton Noodlesand then for dessert, Cheng Tngis the usual course.""

"Wanton Noodles" from Xiang Ji Wanton Noodle. While "Wanton Noodles" are commonly known as a soup dish in Japan, dry wanton noodles without soup are also very popular in Singapore. The dish is served with egg noodles tossed with choy sum, a Chinese green, and char siu, accompanied by a separate bowl of soup with wontons. It's a delightful combination of punchy noodles and a gently flavored soup."

Xiang Ji Wanton Noodle owner, Mr. Xiang Ji. He meticulously prepares everything from the char siu to the wontons and soup himself."

"Cheng Tng" from Ye Lai Xiang Hot & Cold Cheng Tng. This dessert features over 10 ingredients in a syrup flavored with brown sugar, including lychee, longan, barley, sago pearls, candied melon, and dried persimmon."

Ye Lai Xiang Hot & Cold Cheng Tng still makes all its ingredients from scratch, following traditional recipes."

Andrew Lim (left), the third-generation owner of Ye Lai Xiang Hot & Cold Cheng Tng, and his wife. They continue to uphold the taste from when his grandmother, "Madam Yap," founded the shop."

"Stingray" from Chomp Chomp BBQ Seafood. Stingray is seasoned with spices like belacan (shrimp paste) and chili, then wrapped in banana leaves and steamed."

Goh Yao Seng, owner of Chomp Chomp BBQ Seafood. He has been running this stall since 1987. He notes that steaming with banana leaves is key to its deliciousness."

"Hokkien Prawn Noodles" from Chia Keng Fried Hokkien Mee. Thick yellow noodles and bee hoon (rice vermicelli) are stir-fried with seafood. It's characterized by its rich, appetite-stimulating aroma."

Chia Keng Fried Hokkien Mee owner, Mr. Chua Keng Hwa. He originally operated a stall on the street but moved here when "Chomp Chomp Food Centre" opened."

"Satay Bee Hoon" from Chomp Chomp Satay Bee Hoon. This is a unique Singaporean hawker dish where bee hoon, seafood, pork, and kangkong (water spinach) are stir-fried, then topped with a peanut sauce typically used for Malay satay."

Kek Meng Leong, owner of Chomp Chomp Satay Bee Hoon. He is a rising talent carrying on his grandfather's recipe."

"Pork Satay" from Ang Sa Lee Satay. Meat marinated in a sweet and savory sauce, then grilled over charcoal in the Singaporean skewer style. It's eaten by dipping it into a spicy peanut sauce."

Ang Sa Lee Satay owner, Mr. Tan Thuan Hwa. He says the secret to making it juicy is the grilling technique."

"Kway Teow Mee" from Chomp Chomp Fried Kway Teow Mee. Flat rice noodles and thick yellow noodles are stir-fried in a pan with plenty of garlic and lard, then seasoned with dark soy sauce, light soy sauce, and chili sauce. Finally, ingredients like seafood, vegetables, and Chinese sausage are added and stir-fried further."

Chomp Chomp Fried Kway Teow Mee owner, Mr. Chew Boon Teck. While preserving his father's recipe, he has adapted the cooking heat to his own style."

Mr. Chew Boon Teck (right), owner of Chomp Chomp Fried Kway Teow Mee, and his wife."

"Hainanese Chicken Rice" from Boon Tong Kee. Hainanese Chicken Rice is a hawker dish said to have been brought to Singapore by immigrants from Hainan Province, China. It has a mild, umami-rich flavor that is also popular with Japanese tourists. The taste, originating from a stall founded in Chinatown in 1979, is now served in a restaurant."