Laksa aficionados will tell you that this is the undisputed king of laksa vendors on the island, having seen off years of competition from poor imitators. Laksa is a noodle dish with a rich coconut curry base, typically served with shrimp, tofu and cockles. The perfect laksa has the right combination of sweetness in the coconut milk, saltiness in the broth, and vibrancy in the accompanying chili paste (which you mix into the dish). This is a little hole-in-the-wall joint, with plastic tables and chairs, so don’t come wearing your finest.

Peranakan cuisine is also called Straits Chinese or nyonya. Whatever you call it, it's a cross between Chinese (especially Hokkien) and Malaysian food, and considered to be homestyle comfort food like grandma used to make. This is Blue Ginger's specialty. So what's on the menu? Well, there's Beef Rendang (cubed beef in coconut milk with ginger and lemongrass), Assam Puteh (a modified version of Thai Tom Yam soup), and Ayam Sambal Serai (chicken topped with chillis, ginger and lemongrass). Spicy sambal prawns and sea bass in a bright tamarind-lemongrass sauce are delicious; the menu also features the ubiquitous fish head curry. Brave souls will want to try the Durian Chendol for dessert ­ it just doesn't get any more authentic!

Chicken rice is a staple in many Asian cultures, each of which has its own preferences for preparation and condiments. The basic recipe is chicken boiled in stock, sliced and served with specially flavored rice, broth, soy sauce, chillis, garlic and cucumbers. Every Singaporean has his or her favorite Hainanese chicken rice hawker stall or restaurant, but Boon Tong Kee is the name that seems to come up most frequently. The owner, Thian Boon Hua, started out as a hawker in Chinatown in 1979, but his stall became so popular that he was able to move into permanent quarters on Balestier Road just a couple of years later. Today, there are several other branches, varying in ambience, quality and menu.

A small ­ tiny, in fact, with only seven tables ­ but exquisitely fitted restaurant serving classical Cantonese cuisine. The elegant antiques all belong to Chef Chan Chen Hei's own private collection, and paired with the high ceilings and mellow décor, make you feel as though you've stepped into someone's living room. The set menu ­ there's no ordering a la carte here ­ changes every week, so you're guaranteed the freshest ingredients available. Excellent service.

Part of the respected Tung Lok Group of restaurants, Club Chinois takes an East-meets-West approach to fine dining. Stylish décor combines dark wood, western style tableware, and contemporary Chinese art. The food, while firmly couched in Chinese tradition, has a definite Continental touch. Standout dishes on the a la carte menu include crispy Beijing duck skin with five-spiced foie gras, tea-smoked scallop and braised abalone with black truffle, and pan-fried fillet of cod with honey mustard dressing on fresh strawberries. Servings are on the small side ­ most people order about four dishes. Numerous multi-course set menus and dim sum menus, too.