BaaMee Bangkok
45 Syed Alwi Road, Singapore 207636
T: +65 9636 0048
11am-9pm daily
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Rating: 3.25/5 stars

This is marketing gone wrong. There are only 2 stalls in this clean and bright kopitiam, but they promote the ramen stall as “Japanese bak chor mee,” and they chose to promote the Thai wanton mee. The noodles were too hard, and the char siew tasted like ham, not char siew. But the wontons were bigger than usual, and had a nice peppery taste. They shouldn’t promote the wanton mee; they should promote kaa moo (Thai kway chap), which was fantastic, tender and had a smokey aftertaste.
Price: $4.50 (normal wanton mee) / $5 (tom yum) / $6-10 (kaa moo)
Pros: Friendly staff. Big, clean, and bright space. Serves Thai tea.
Cons:Wrong marketing.

Kabayan Filipino Restaurant
304 Orchard Rd, #03-25 Lucky Plaza, Singapore 238863
T: +65 6738 0921
9am-9pm daily
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Rating: 3.167/5 stars

This is a remittance centre, which has expanded to provide food. It is canteen-styled, so you queue up and point, point at the food you want. The food was not bad and inexpensive, a good introduction to Filipino food, but I very much prefer going a floor up to Balai Kainan, which was orgasmic. If you’re eating pork belly, you’d better make sure you jizz in your mouth.
Price: $5-$8 (without desserts).
Pros: You don’t need to know the name of the food you’re eating! Plenty of seats. Affordable. Authentic. Near MRT.
Cons: N.A. 

Penang Kitchen
283 Tanjong Katong Road, Singapore 437066
T: +65 6348 8595
11am-9pm
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Rating: 3.031/5 stars

This is a branch of Penang Kitchen at Coronation Plaza at Bukit Timah. The food here is about 2-3 times the price at hawker centres. Considering that you sit in air con, and get served, the price isn’t bad. But I’ve been to Penang and the food at Penang Kitchen was a far cry from the real. Still edible lah.
Price: $43 for two persons
Pros: Rather friendly service.
Cons: Inaccessible, hard to find parking, no nearby MRT. 

Char kway teow ($8.30)

Herbal duck mee sua ($10.50)

Penang sampler $13

Ice kacang $4.20

Written by A. Nathanael Ho.