Walrus

Skip the usual Springvale pho queues. The real move is this 30-year-old Cantonese institution—an absolute icon pulling serious crowds for a reason. Purists point straight to the siu mei—crackling roast pork and stellar BBQ duck—but the undisputed heavyweight champion is the salted egg fried chicken ribs. Crispy, relentlessly umami-packed, and perfectly juicy. Expect plates to hit the table fast. Proper wok hei breathes life into deep-fried French beans and garlic kangkong, carrying that unmistakable smoky, high-heat char. Weekends here are loud, pumping, and unapologetically chaotic—pure old-school banquet energy. Need a quieter catch-up? Slide in mid-week. Either way, long-time devotees consider this one of the greatest to ever do it.