JB Ah Meng

A raucous Geylang zi char joint that fills up late with chefs, night owls and celebrities after the kitchens elsewhere have closed. The signature San Lou bee hoon — fried until smoky and tossed with seafood — is the dish everyone orders, alongside white pepper crab, har cheong gai (prawn-paste chicken) and claypot tofu. It's loud, cash-friendly and unapologetically old-school, with tables spilling onto the five-foot way. Service is brisk and portions are built for sharing over beer. Come hungry, late and with a group for the full Geylang supper experience.