Yalong Bay

You’ve probably seen photos or videos of its signature Roasted Standing Chicken ($32) making the rounds on social media – a full chook doused in an open flame. Don’t discount the other dishes though. A popular zi char joint both for the lunch and dinner crowds, this airconditioned eatery opened in 2016 by chef Tony Tan (formerly of Lei Garden) can be relied on to turn out dishes like salted egg pork ribs, live frog done in a number of ways (the fried butter version is a popular one) and drunken crab served in a subtle herbaceous broth.