Laksa aficionados will tell you that this is the undisputed king of laksa vendors on the island, having seen off years of competition from poor imitators. Laksa is a noodle dish with a rich coconut curry base, typically served with shrimp, tofu and cockles. The perfect laksa has the right combination of sweetness in the coconut milk, saltiness in the broth, and vibrancy in the accompanying chili paste (which you mix into the dish). This is a little hole-in-the-wall joint, with plastic tables and chairs, so don’t come wearing your finest.

Bar Stop is an acknowledged Singapore favorite, both for its relaxed ambience and its satisfying, inexpensive menu. The contemporary interior, with exposed brick walls and wood paneling, is stylish and comfortable, but there's al fresco seating as well for those who prefer dining under the stars. Try the beef tenderloin in mushroom sauce, oxtail stew, or splurge on lobster ravioli. The adjacent Sushi Yoshida is operated by the same folks and boasts one of the best Japanese chefs in the city.

Peranakan cuisine is also called Straits Chinese or nyonya. Whatever you call it, it's a cross between Chinese (especially Hokkien) and Malaysian food, and considered to be homestyle comfort food like grandma used to make. This is Blue Ginger's specialty. So what's on the menu? Well, there's Beef Rendang (cubed beef in coconut milk with ginger and lemongrass), Assam Puteh (a modified version of Thai Tom Yam soup), and Ayam Sambal Serai (chicken topped with chillis, ginger and lemongrass). Spicy sambal prawns and sea bass in a bright tamarind-lemongrass sauce are delicious; the menu also features the ubiquitous fish head curry. Brave souls will want to try the Durian Chendol for dessert ­ it just doesn't get any more authentic!

Chicken rice is a staple in many Asian cultures, each of which has its own preferences for preparation and condiments. The basic recipe is chicken boiled in stock, sliced and served with specially flavored rice, broth, soy sauce, chillis, garlic and cucumbers. Every Singaporean has his or her favorite Hainanese chicken rice hawker stall or restaurant, but Boon Tong Kee is the name that seems to come up most frequently. The owner, Thian Boon Hua, started out as a hawker in Chinatown in 1979, but his stall became so popular that he was able to move into permanent quarters on Balestier Road just a couple of years later. Today, there are several other branches, varying in ambience, quality and menu.

ORCHARD ROAD. Chatterbox serves the kind of food you'd get at a hawker stall, only the ambience is considerably nicer, and air conditioned. Décor at the well-known eatery ­ which has a new perch on the 38th floor of the hotel ­ is super modern with a red, black and white color scheme. Most diners opt for the Hainanese chicken rice, but there are other options too, like nasi lemak, lobster laksa and bak kut the, along with a wide variety of baked goods.