Hawker Chan became an international sensation when it was awarded a Michelin star in 2016 — making Chan Hon Meng's soya sauce chicken rice the most affordable Michelin-starred dish in the world at under S$3. The stall, located in Chinatown Complex Food Centre, draws visitors from across Singapore and abroad. The chicken is braised in a proprietary soy sauce blend for hours, resulting in a deep mahogany glaze, tender meat, and a rice that absorbs the cooking juices. Despite its global fame, the original stall remains at the hawker centre.

Tian Tian at Maxwell Food Centre is perhaps Singapore's most recognised chicken rice stall — featured on countless international food programmes, visited by celebrity chefs, and consistently drawing one of the longest queues in Maxwell. Their Hainanese chicken rice is known for its poached chicken that is silky and tender, served with fragrant oily rice cooked in chicken broth, and accompanied by a chilli sauce that many regulars consider the best in Singapore. The stall has been operated by the same family for decades.

328 Katong Laksa is one of Singapore's most well-known laksa destinations, famous for serving the distinctive Katong-style laksa — a richer, coconut milk-heavy broth with shorter cut noodles that are meant to be eaten entirely with a spoon. Located along the heritage stretch of East Coast Road, the stall has built its reputation over decades and received wide attention after it was featured in a memorable challenge on Anthony Bourdain's No Reservations. Their laksa uses thick bee hoon and a fragrant gravy studded with cockles and prawns.

Outram Park Fried Kway Teow Mee at Hong Lim Food Centre is widely regarded as one of Singapore's finest char kway teow stalls — a dish that has become increasingly rare to find at the highest level, as fewer hawkers are willing to put in the demanding physical work of wok-frying at intense heat. Their version is notable for generous cockles, lup cheong (Chinese sausage), and the deep smoky wok hei — that elusive charred breath of the wok that distinguishes a great char kway teow from a mediocre one. The stall is run by a hawker with decades of experience.