Masakan Anak Bujang, 1 Bedok Road, #01-25 Bedok Corner Food Centre
Opens 9am to 9pm, closed on Tuesdays
Herman was an office worker before he upped and left for Kelantan to learn the ways of cooking nasi kerabu, a light coconut rice coloured by blue pea flower.
It's "not colouring", he reminds us, as he uses the bunga telang for it, with chopped raw herbs and vegetables, spooned over with budu (a fermented anchovies sauce from Kelantan), serunding (roasted grated coconut) and a tangy and refreshing vinegar-ish sambal.
He serves exactly that in this stall, which opened last year.
You can choose to top it with fried chicken or fish, or both, or even solok lada - a fish and grated coconut paste with pepper stuffed in a grilled green chilli.
Hokkien mee in Singapore: Our hit list of the best heritage stir-fried prawn noodles
If you’re a fan of local noodle-based dishes like laksa and prawn noodles, chances are, you love hokkien mee too.
The moreish dish is a stir-fried plate of umami goodness, comprised of yellow and thick vermicelli noodles married with a lip-smacking broth of pork bones and prawn heads. The plate is then elevated with prawns, squid, pork belly strips, egg and crispy fried pork lard (usually optional, but we beg to differ). Top that with a squeeze of fresh lime and some heat from the sambal and you’re good to go.