"The porridge has a balanced texture of water and starch and it goes well with dishes such as minced pork that has a tinge of spiciness, and fork-tender braised duck leg."
Mr Justin Teo, 35, civil servant
Get it from: Joo Seng Teochew Porridge, 11 Cheong Chin Nam Road, open: 10am to 4am daily, tel: 6463-0768
CHA THAI TOAST
"The fluffy and lightly buttered bread cubes are toasted till they are crispy and golden and go well with the thick and rich Thai tea and pandan dips."
Ms Nobelle Liew, 23, student
Get it from: Cha Thai, 01-01 Far East Square, 80 Telok Ayer Street, tel: 6636-3696 , open: 11am to 10pm, Monday to Saturday, closed on Sunday, go to www.chathaisg.com
LOBSTER BOMBA RICE
"This dish reminds me of my home country, Spain. The al dente rice, broth and seafood are fresh and the portion is generous for sharing. Every bite brought me back home."
Mr Francisco Baldo, legal advisor, 31
Get it from: Delicacy, 10 Gemmill Lane, tel: 9830-0908, open: 8am to 10pm, Monday to Thursday; 8am to midnight, Friday; 6.30 to 10pm, Saturday; 10.30am to 3pm, Sunday, go to www.fnwmerchants.com
"The sauce makes this dish stand out. It has the right amount of sweetness and tanginess and an awesome nutty texture. However, the abalone slices were too thin."
Ms Chew Mei Mei, 43, senior finance assistant
Get it from: Dragon Phoenix Restaurant, Level 6 Novotel Singapore Clarke Quay, 177A River Valley Road, tel: 6339-3368, open: 11am to 3pm, 6 to 11pm, Monday to Saturday; 10am to 4pm, 6 to 11pm, Sunday, go to dragonphoenix.com.sg
"The sweetness of the meat from the crispy wonton is nicely accompanied by the savoury chilli sauce, while the al dente noodles are great with the tender and flavourful char siew."
Mr Casey Tan, 25, student
Get it from: Dsed on Sunday and Mondaya Jie Famous Wanton Mee, 209 Jalan Besar (Sam Leong Road), open: 6am to 2pm, Tuesday to Saturday, clo, go to facebook.com/dajiefamouswantonnoodle
• Share your food photos with readers. Hashtag your photos with #STFoodTrending or e-mail your high-resolution photos to firstname.lastname@example.org, together with your contact details and "Food Trending" in the subject header. The Sunday Times will feature the best ones here each week.