White Restaurant 22 Jln Tampang (Map)
https://whiterestaurant.com.sg/ 10am – 10pm Daily
The Tay family are the folks that created the famous and now ubiquitous white beehoon. The patriarch first dabbled in the recipe in 1998 and admitted " it wasn't that good then', but now it's done with a robust and all-important superior chicken stock. The flash-fried beehoon is then wok braised in the stock and topped with seafood like prawns and squid. A bit of the starch in the noodles naturally thickens the stock and turns it into a smooth sauce. You should not miss the '4 ginger' fried chicken winglets and the ngoh hiang (five- spice meat rolls), all signature side bites that pair well with the beehoon. They have various outlets but this is where it all started.
Woh Hup
531A Upper Cross St #02-55, Hong Lim Food Ctr (Map) 3.30pm – 10pm Wed
One of the last few true blue Cantonese hawkers cze cha that offer a range of dishes in that little 10x10" hawker stall space even some restaurants can't even dole out. They hail from the old, defunct Chin Chew Street stalls that lined Chinatown back in the day. There are about 70 items on the menu and all are Cantonese and local favourites. The first thing they do after you order is place a little plate of crispy lard and soy sauce with chilli on your table- to set the tone for the meal. The Steamed Chicken with mashed Nam Heong Salted Fish (the industry gold standard) is as smooth, soft, and alluring as it sounds. The sweet Kau Kay or boxthorn vegetable soup comes with less salt and the meats, seafood, and eggy bits are mere distractions. We love the Steam baby squid in steamed egg (chawanmushi)- reminiscent of childhood comfort fare if you grew up in the 60s or 70s. They fry their hor fun sheets very well over high fire (wok hei or breath of the wok guaranteed) hence the egg hor
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