Hua Yu Wee

Regulars return time after time for Hua Yu Wee's chili crab, crispy fried duck, and feng sha (flattened) roast chicken served with a potent chili-garlic dip: all decades-old dishes that the restaurant continually updates to suit the personality of Singapore's ever-changing dining scene. Over the years, its chefs have incorporated a modern touches; for instance, adding textural and crispy puffed rice to a traditional plate of fried rice. The regulars who have grown up eating here appreciate these small, but discernible, tweaks.

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