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I LOVE their Mian Yang rice noodles paired with their spicy pepper broth. On one hand you have artisanal hand-made noodles directly important from Sichuan and on the other you have a relatively clear yet robust chicken broth spiked with fiery Sichuan vine peppers. When combined, they provide incredible depth of flavour with silky, slippery mouth feel.
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You get the option of ordering add-ons and sides. There are some hit/misses but the deep fried intestines and the ox tongue are a must-order.

And while Ri Ri Hong at People’s Park is my general go-to, it’s also quite relatively inaccessible from my work.
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For a quick fix, Food Republic at Wisma is a decent choice. It’s quite aromatic and the spice is tolerable. That being said, it is located at Orchard road so you do end up paying a small premium.

Din Tai Fung’s Rice Dumpling with Flavoured Pork(五香肉粽) is prepared with quality glutinous rice lightly flavoured with premium soya sauce. It’s also marinated by hand to avoid damaging the rice grains. There are about 15 different spices used in the making of the dumpling, and while I can’t taste them all they all come together very nicely. Costing at $6.50, it’s a good, albeit smaller alternative to the more expensive hotel ones.
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DTF also has a sweet variant that’s made with mashed red beans but i prefer their savoury one.

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Located within Shang Ji Coffee Shop, don’t go with expectations of a rich, coconutty broth. This laksa uses anchovy as a base making it less thick and rich by far more drinkable. For RM7, you get a generous serving of handmade fishballs made with wolf herring, fried tofu, tofu skin and cockles, freshly shucked by the affable owners daily.

Unfortunately it's served in Malaysia so this craving would have to wait till the next time.
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Perfect with white rice, it's definitely something to order when you're visiting Shoon Huat in Johor.

Stuffed with 40 grams of expensive Bird’s Nest and Jinhua ham, it comes served in a broth that’s been cooked with chicken, pork and Jinhua ham for maximum flavor.
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Texturally, you have the smoothness of the quail contrasted with the gelatinous mouth feel from the birds nest. Costing $98++, it’s definitely not a daily thing, but for special occasions, it’s definitely a must-order.

The wanton mee at Hw Wan Tan Mee is a prime example. The charsiu is average and the wantons are decent but it’s the noodles and accompanying sauce that make it real memorable.
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The noodles are a perfect vessel for their spicy black sauce which comes with a liberal dressing of lard. Amazing mouthfeel all-round.
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This place opens at 9pm till 5am so it’s the perfect place for a late supper after a customary JB massage.

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Tucked in quiet corner in seedy cuppage, Keira does a ridiculous Uni Pasta ($38) Served chilled, it’s rich, creamy and bursting with umami. The addition of ikura pearls do nothing to balance the flavors of the sea but heck I ain’t complaining. Best ordered to share.

It cost 20 pounds, pretty pricey for a student but it was one of the best things that I’ve had at that time.
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Fast forward to 2019 and their outlet at Jewel is opening this Thursday. Thankfully, the years have done nothing to their quality as their lobster rolls are everything I remembered it to be.
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Live lobsters are flown in bi-weekly from Nova Scotia and their freshness is super evident. Tossed with Japanese mayo and chives, the lobsters rolls ($40) come in a toasted brioche bun along with a side of clarified butter. Texturally I loved the fluffiness of the brioche contrasted with the bite of the lobster. The warmth bread and cold filling also took it the experience to another level.
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Bold statement: Probably one of, if not the best lobster rolls in the country right not. If I’d had to queue for something at Jewel, it would be this 10/10 times.

Wat Tan Hor Fun is one of my favourite Tze char dishes and Sunlok does it with aplomb.
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Located at 321 clementi it does get pretty crowded with those living in the area.
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While they ran out of hor fun on the day I went, the substitute of beehoon was still really good. Super smoky wok hei, a deliciously unctuous silky sauce and a generous amount of seafood. It’s one of dishes that I’ve categorised as one that I will end up always ordering every time I visit.
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Shoutouts to @juliuslim for the great recommendation

I love it for its tartness which helps balances out all the richness of the meal. However, its not overly sour to a point where it becomes difficult to eat. Definitely a good way to end a indulgent meal.

For $10, you get pillowly soft broiche buns, a delicious shortrib x brisket patty topped with housemade pickles and slices of melted cheddar. This is honestly how i love my burgers. Simple, no frills, nothing too crazy that distracts from the beef and the crust. Do note to eat it quickly cause it tends to get soggy towards the end. However, considering how good it is, it usually gets eaten pretty swiftly.