Breakfast Club: Chefs from Michelin-Starred Restaurants Share Their Favourite Street Food

"The flavours of the vinegar, chili sauce and abalone sauce are very distinct yet work harmoniously when eaten together with the minced pork and noodles. I like that the egg yolk is runny, the vinegar is fragrant and not overly acidic, the sauce laced over the skewered abalone is rich and creamy, and noodles are springy. The minced pork is also not overly cooked and retains its moisture and softness. The 3 pieces of abalone on a skewer is also very generous for the $8 price tag. Expect to wait for five to 10 minutes during lunchtime." - Kenneth Goh