Everyone talks about Singapore’s hawker centres (and rightfully so), but the majority of Singaporeans eat at kopitiams (think of them as mini-hawkers hidden in housing estates). In one of those kopitiams in Bishan is where you’ll find Yang Ming Seafood. It’s a zi char, which basically means a small place that encourages communal eating and has a large menu focusing on wok-fried dishes that often originated in home cooking. Call ahead, order the Lobster Andrew for your group, and debate whether Andrew is the chef’s name, the lobster’s name, or somehow an adjective. Then, portion out the silky rice noodles with smoky lobster steeped in soy and garlic and wonder why lobster is prepared any other way.