Bannkaokeng

Stir-fried yellow noodles and bee hoon (vermicelli) with prawns and squid. Braised in a rich seafood stock for a moist texture. Served with sambal chili and lime.

Flat rice noodles stir-fried over high heat with soy sauce, chili, bean sprouts, and cockles (blood clams). Known for its smoky 'wok hei' flavor. Savory, sweet, and slightly spicy.

Spicy stir-fried yellow noodles Malay-style with chicken. Cooked with tomato and chili paste for a tangy and spicy kick. Served moist and flavorful.

Singapore-style stir-fried rice vermicelli. Tossed with curry powder, vegetables, and meat. A dry, savory noodle dish with a mild curry aroma.

Flat rice noodles served in a savory, silky egg gravy with seafood. The noodles have a charred aroma from wok-frying before the sauce is added. Smooth and comforting.

Similar to Singapore Hor Fun, featuring flat rice noodles in a rich, velvety egg drop gravy. Topped with seafood and vegetables. Mild and savory.

Rice vermicelli braised in a rich white seafood broth with prawns and squid. The noodles soak up the flavorful, milky stock. Savory and umami-rich.

Thick yellow noodles braised in dark soy sauce with seafood and pork, served sizzling in a claypot. Rich, savory, and darker than the standard Hokkien Mee.

Rice noodles in a spicy, creamy coconut curry broth. Topped with prawns, fish cake, cockles, and bean sprouts. Rich, aromatic, and savory.

Noodles served in a robust broth made from prawn heads and pork ribs. A savory soup with a deep umami seafood flavor. Served with prawns and pork slices.

Minced pork noodles tossed in a vinegar and chili sauce. Served with pork slices, liver, and meatballs. A tangy, spicy, and savory dry noodle dish.

Springy noodles served with bouncy fish balls made from fish paste. Available in soup or dry tossed with sauce. Mild and clean tasting.

Yellow noodles in a thick, dark, starchy gravy with fried fish nuggets. Flavored with five-spice, vinegar, and garlic. Savory and hearty.

A simple, traditional noodle soup with vegetables and shredded chicken or pork. A light, comforting dish with clear broth.

Savory cubes of radish cake stir-fried with eggs and preserved radish. 'White' is savory and crispy; 'Black' is sweet with dark soy sauce; 'Twin' is a mix of both.

A crispy, flaky Indian flatbread. Pan-fried until golden brown. Typically served with a side of curry dipping sauce.

Oyster omelet with a starch batter for a chewy and crispy texture. Fried with plump oysters and eggs. Served with chili sauce.

A fruit and vegetable salad with dough fritters, tossed in a sweet and sticky prawn paste dressing. Topped with crushed peanuts. Sweet, savory, and tangy.

Classic Chinese-style fried rice with BBQ pork (char siu), shrimp, egg, and green onions. Lightly seasoned and wok-fried for aroma.

Fried rice infused with the flavors of laksa (coconut curry and laksa leaves). Spicy, aromatic, and savory.

Spicy fried rice cooked with sambal chili paste and chicken. Robust flavor with a moderate heat level.

Chicken pieces and potatoes simmered in a rich Singapore-style coconut curry gravy. Served with white rice. Moderately spicy and creamy.

Pork ribs simmered in a peppery garlic broth. Served with rice. A warming, savory soup known for its distinct white pepper kick.

Peppery soup with tender slices of pig's stomach. Savory with a strong pepper heat, served with rice.

Braised pork trotter in a dark soy sauce with herbs. The meat is tender and gelatinous. Served with rice.

Fried pork pieces coated in a tangy tomato-based sweet and sour sauce with bell peppers and onions. Served with rice.

Chicken cooked with sesame oil, ginger, and soy sauce. A fragrant and warming dish served with rice.

Grilled chicken wings marinated in a sweet and savory glaze. Smokey, juicy, and finger-licking good.

Stingray grilled in banana leaf, smothered in spicy sambal paste. The flesh is tender and flaky. Spicy and smoky.

Fresh prawns grilled with spicy sambal sauce. Smoky, sweet seafood flavor with a chili kick.

Whole squid or rings grilled with sambal chili paste. Chewy, tender texture with spicy and savory flavors.

Chicken pieces grilled with sambal sauce. Spicy, savory, and aromatic.

Known as 'Pad Kra Pao', this is minced meat stir-fried with holy basil, chili, and garlic. Spicy, aromatic, and savory. Typically eaten with rice.

Thai-style fluffy omelet served over rice. Crispy edges and soft center, savory and comforting.

Thai fried rice with egg, vegetables, and choice of meat. Savory and satisfying.

Likely 'Pad See Ew', stir-fried wide rice noodles with soy sauce, egg, and kale. Sweet and savory flavor.

Instant noodles served in a hot and sour Tom Yum soup. Flavored with lemongrass, lime leaves, and chili paste. Spicy and zesty.

Fresh sea bass steamed with soy sauce, ginger, and scallions. The fish is tender and flaky with a light savory sauce.

Fish head steamed until tender. Choose 'Minced Chili' for a spicy kick or 'Bean Paste' for a savory, fermented soy flavor.

Stingray cooked in sauce. 'Curry' is rich and creamy coconut base; 'Assam' is sour and spicy tamarind base.

Tender fish fillets cooked in your choice of sauce. Sweet & Sour is tangy; Spring Onion & Ginger is savory and aromatic.

Mixed seafood (prawns, squid, fish) cooked in a rich, spicy coconut curry sauce.

Fried squid coated in a creamy, savory salted egg yolk sauce with curry leaves and chili. Rich and buttery.

Fresh prawns simply boiled to retain natural sweetness. Served with dipping sauce.

Prawns cooked in herbal broth with Chinese wine. Aromatic and flavorful.

Prawns coated in batter and deep-fried until golden and crispy. Served with chili sauce.

Fresh prawns stir-fried with seasonal vegetables in a light savory sauce.

Chicken marinated in fermented prawn paste (har cheong gai) and deep-fried. Savory, umami-rich, and crispy.

Pork belly slices boiled then stir-fried with chili bean paste and vegetables. Rich, spicy, and savory.

Meaty pork ribs glazed in a sweet and tangy sauce. Tender and sticky.

Classic dish with deep-fried meat cubes tossed in sweet and sour tomato sauce with peppers and onions.

Soft tofu topped with a savory sauce of minced pork. Gentle texture with robust flavor.

Egg tofu served with a sauce containing crab meat. Smooth and savory.

Fried egg omelet with your choice of filling. Savory and fluffy.

Fried egg omelet with premium fillings like meat or seafood.

Frog legs cooked in a claypot with kung pao sauce or ginger scallion sauce, served with smooth thick rice porridge.

Chicken cubes stir-fried with dried chili, peanuts, and dark soy sauce. Served sizzling in a claypot. Spicy and savory.

Tofu braised with vegetables and mushrooms in a savory gravy. Served hot in a claypot.

Water spinach (morning glory) stir-fried with spicy sambal belacan paste. Spicy and crunchy.

Young kale stems stir-fried with garlic and oyster sauce. Crunchy and savory.

Long beans dry-fried with minced pork and chili. Savory with a nice crunch.

Cabbage stir-fried with savory dried shrimp. Simple yet flavorful.

Crisp bean sprouts stir-fried with pieces of salted fish for a strong savory kick.

Fresh broccoli florets stir-fried with shiitake mushrooms in oyster sauce.

Mixed vegetables of the day stir-fried in a light garlic sauce.

A vegetarian dish with tofu skins and mixed vegetables braised in a savory sauce. Also known as Buddha's Delight.