Midshot of Li Ruifang in the market.

Before helming 545 Whampoa Prawn Noodles… I worked in multinational corporation (MNC) for a few years, but couldn’t find purpose in my job. I quit the company and found myself helping out at my father’s stall while considering my options. Eventually, I opened my own stall in Tekka, and it was one of the best decisions I’ve made.

A solid bowl of prawn noodles… should have a flavoursome broth. I use only wild-caught prawns for the sweetness they give. For dry prawn noodles, the balance of the condiments is crucial.

What I love most about Singapore… is the variety of food options on the island. You can find all kinds of cuisines from Mexican to Russian.

Midshot of Li Ruifang in the market.

I’ve lived in… Ang Mo Kio all my life, and I grew up eating all the delicious local food from the hawker centres in the neighbourhood, like the food centre at 628 Ang Mo Kio Ave 4, and the coffeeshop at 151 Ang Mo Kio Ave 5.

If you only have time for one place in Little India make it Tekka Centre. It’s a wet market, food centre and shopping mall rolled into one, offering everything from casual clothing and religious paraphernalia to fresh produce and local food from several ethnic communities.

New Ubin Seafood… serves one of the city’s best black pepper crabs. It has a unique smoky taste that doesn’t undermine the freshness of the crustacean. Their US Angus ribeye, seasoned simply and perfectly cooked, is also worth having.

I am very proud… to be living in Singapore. I feel safe going out in the middle of the night for a supper—streets are brightly lit, and there are many eateries that are open 24 hours a day. My go-to supper spots are 126 Wan Dou Sek in Geylang for dim sum (bite-sized portions of food served in steamer baskets or small plates), and Ming Fa Fishball in Bedok.