Foong Kee Coffee Shop

Foong Kee chopped char siew, roast pork and roast duck for decades in the bar-lined lanes of Keong Saik before moving to a Commonwealth Crescent food centre. The char siew is classic and lightly charred, the roast pork crisp-skinned, served simply over rice or noodles with a dark sauce. Nothing fancy — just a glass-cabinet stall and a devoted lunch crowd. It's a cheap, deeply satisfying old-Singapore plate.