Tang Kay Kee Fish Head Bee Hoon

In the heart of Chinatown, hawkers are hustling every day at Hong Lim Food Centre. Household name Tang Kay Kee Fish Head Bee Hoon has been at it since 1946, serving zi char fare – but only for dinner. Since lunch in the CBD is kind of a big deal, fourth-generation hawkers Debbie Yam and Kamen Tang (whose great grandfather was the original founder of the stall) decided to launch a modern zi char lunch bowl concept for busy CBD folks. Classics get an upgrade with Cai Po Fried Rice ($6), which is full of the good stuff like lup cheong (Chinese sausage), crab meat, salty preserved turnip and a gooey sous-vide egg. The standout though, is the pork hor fun ($6), which is immediately distinguishable with its battered enoki mushrooms, tender pork slices and a sous-vide egg. With such affordable prices, it’s no wonder why the lunchtime queue at Tang Kay Kee is almost never ending.