For many lor mee fans, 178 Tiong Bahru Lor Mee will probably rank among the favourites.
It is a must-have for me when I'm at the bustling Tiong Bahru Market.
Sunday Times reader Tan Chin Kiat is a fan too and it is thanks to him that I find out it has an equally crowded branch at Smith Street Food Centre in Chinatown.
Not a copycat riding on the original stall's fame, this six-month-old outlet is run by the older brother of the Tiong Bahru stall's owner. And I'm glad to report that it is just as good.
The $3 version has only one of the signature shark meat nuggets, so I go for the $3.50 portion, which comes with three pieces.
The fresh shark meat is not fishy and is coated with a light and crisp batter that is not oily.
The dish also includes sliced fish cake, belly pork slices, bean sprouts and crunchy fried battered bits. The noodles are drenched in a slightly herbal gravy, which could be a tad thicker in consistency.
What I like best is that the noodle dish has added ingredients of ngoh hiang (five spice pork roll), something the Tiong Bahru version does not have. It is well-seasoned and the meat does not disintegrate in the gravy.
Add your own condiments of minced garlic, chilli padi, belacan, coriander and, most importantly, a drizzle of vinegar to complete the dish.
Warning: The shark nuggets and ngoh hiang are addictive, so if you are lunching with friends, order a side portion ($5 each) to share.