No. 18 Fried Kway Teow

For hawker Mr Ho Kian Tat, each plate of char kway teow is treated as a piece of art, which is why he makes no banter when he’s focusing on his craft.

“He is generous with his use of lard, an ingredient that hawkers seem to be using less of these days in this health conscious age." Says expert panel member Eric Teo, the president of the Singapore Chefs’ Association. "Not only is he generous with his ingredients and understands when you request for more lard, he has also mastered that distinct wok flavour -- the X factor for such a dish."