A classic Malay dish of fragrant coconut rice served with a deep-fried chicken leg marinated in a rempah of traditional Malay spices, sunny-side up egg, toasted peanuts, crispy anchovies and a house sambal.

Served in the classic Singapore-style, using mee kia, handmade pork and prawn wonton dumplings, barbequed pork char siu, leafy vegetables and sauces. Served with a rich pork broth to be enjoyed on the side.

Singapore’s favourite noodle dish! Mee pok is tossed in sambal sauce and topped with bouncy fishballs from Bobo, braised mushrooms, torched slices of pork belly, minced pork, meatball, crispy pork lardons and dried flatfish. Served with a rich pork broth to be enjoyed on the side.

A Singaporean hawker staple featuring a rich and complex coconut curry broth made with dried shrimp, topped with succulent king prawns, tau pok, and fishballs. Singapulah’s laksa is served over bee tai mak, making it easy to slurp up with a spoon. Topped with aromatic laksa leaves*. *Fun fact : laksa leaves have a distinct zesty taste and smell, and even been described by some as lime-scented washing liquid!

A wonderful Southeast Asian concoction of coconut water, flesh and coconut ice cream, all blended into a thirst-quenching tropical shake.

Singapore’s go-to tropical dessert comprising shaved ice topped with coloured hues of syrup, evaporated and condensed milk, and a wondrous assortment of red beans, creamed corn, attap chee (palm seeds), Nata de Coco (coconut gel) and grass jelly.

The bold, intense flavours from Mao Shan Wang durians are captured in this single scoop from Creamier. Love it or hate it, what's your call?

Singapore traditional coffee made with beans roasted in caramelised sugar and butter and brewed with sweetened condensed milk.