For decades, the chefs at these restaurants have toiled tirelessly at the stove to hone their craft. Their heirloom recipes, which are whipped up with decades of intuition and prepared under fastidious eyes, have delighted generations of diners. Some of these iconic dishes include hee peow soup and ayam buah keluak from Guan Hoe Soon Restaurant, yusheng and boneless chicken stuffed with bird’s nest in chicken consomme from Dragon Phoenix Restaurant, chilli crab from Roland Restaurant and chicken rice from Loy Kee.
These dishes may involve cumbersome cooking techniques and an extra dose of patience and skill, but these culinary masteros are adamant on not changing a single thing in the name of preserving a slice of Singapore’s food heritage.