Photo: Nam San Otah
NAM SAN OTAH
Nam San Otah has been a well-known name for more than 15 years, especially for its spicy Mackerel Otah.
You must try the new savoury White Fish (non-spicy) Mackerel Otah, which is soft and smooth. Each otah is freshly made and individually handwrapped at its kitchen.
Nasi lemak is another Nam San speciality. Both items are based on its Peranakan recipes and only the best ingredients are used.
261 Joo Chiat Road, tel: 6345-5542
Photo: Mookata Traditional Thai BBQ
MOOKATA TRADITIONAL THAI BBQ
This traditional Thai barbecue chain offers diners well-marinated meats which are cooked on sizzling dome-shaped pots which makes for a delicious barbecue experience.
103 East Coast Road(flagship outlet), tel: 6344-2985
Photo: Ponggol Nasi Lemak
PONGGOL NASI LEMAK
This eatery is known for its crispy and juicy chicken wings. Its nasi lemak has a good blend of fragrance and spiciness. It is open until 2.30am.
238 Tanjong Katong Road, tel: 6287-0020
Photo: Kjetil Kolbjornsrud
MALAYSIA LOCAL DELIGHTS
This eatery offers lok lok, a delicacy where food is skewered on satay sticks and dipped into soups such as tom yam, Penang prawn and ma la (a spicy Chinese sauce).
224 Tanjong Katong Road, tel: 6440-8378
Also read: Authentic laksa recipe by a Penang hawker
Photo: Bruno's Pizzeria & Grill
BRUNO'S PIZZERIA & GRILL
Bruno's Pizzeria is known for its handmade pastas and pizzas. Its owner-chef oversees the cooking, preparation and serving of the dishes.
344 Tanjong Katong Road, tel: 6440-4525
Photo: Miki Snacks
Miki Snacks has many dishes, but the tangy and spicy fish head curry stands out. It is served with side dishes such as ladies' fingers.
#B1-127/128 Katong Shopping Centre, 865 Mountbatten Road, tel: 6440-4913, 6440-1318
Photo: Five Star Hainanese Chicken Rice
FIVE STAR HAINANESE KAMPONG CHICKEN RICE RESTAURANT
Five Star Hainanese Kampong Chicken Rice uses healthier and leaner kampong chicken, which is low in cholesterol, has less fat and more fibre, served with fragrant rice.
191 East Coast Road, tel: 6777-5555
This article was first published in The New Paper, March 29, 2016.