A guide to the 15 best Fortune Centre food spots

For the uninitiated, Fortune Centre food options have mushroomed in the past few years and now has a lot more to offer than just vegetarian fare and feng shui shops. The 20-storey building is still predominantly filled by offices but the first four floors now house a varied, almost rag-tag, bunch of eateries that will satisfy any craving.

Aside from vegetarian and vegan fare serving visitors of the nearby Kwan Im Thong Hood Cho Temple, the second and third floors hide a range of affordable comforts, from cheap and easy Chinese noodles and Vietnamese cuisine to Japanese izakayas that’ll transport you straight to the narrow streets of Tokyo. 

Throw your preconceived notions of Fortune Centre food places out the window and follow our shortlist of Fortune Centre’s 15 must-try spots, with some new openings in the mix. 

1. New Station Rice Bar

Fortune Centre, 03-04, 190 Middle Road
Open: Monday to Saturday (11am to 8.30pm)

Why visit? Second-generation Chloe Tan is continuing her family’s legacy — New Station Snack Bar over at Lucky Plaza — with her very own eatery, New Station Rice Bar at Fortune Centre. Despite resistance from her family (particularly, her father who has first-hand experience that F&B is a tiring and competitive industry), she branched out on her own, taking on the role of owner and chef in March 2024. 

The gusty millennial reached out to a retired chef from Hong Kong and became his apprentice. Now she incorporates her family’s menu and what she’s learnt into a succinct menu at New Station Rice Bar, and aims to introduce more of her own recipes in the future. 

Crowd favourites: The iconic salted egg egg pork rice is available here, but you’d be remiss not to give Chloe’s own curry chicken cutlet rice with onsen egg (S$9.50) a try. The chicken cutlet, while succulent and crisp, plays second fiddle to the robust curry — it boasts a familiar flavour profile that intersects between spicy, aromatic Indian-style and sweet Japanese-style curries. The secret lies in Chloe’s homemade rempah and Indian curry spice mix she created with the help of an Indian spice master.

The real black garlic chicken soup (S$10) is a treat for the soul. The warming broth is inspired by a similar Taiwan dish and uses black garlic that she ferments for a month. Not only is the ingredient nutritious (said to be a prebiotic and can strengthen the immune system), it imparts a sweet, umami and tangy flavour reminiscent of balsamic.  

Read more about the spirited female chef-owner of New Station Rice Bar here.

2. Duke Dessert

Fortune Centre, 02-06, 190 Middle Road
Open: Tuesday to Sunday (12pm to 4pm, 5pm to 11pm)

Why visit? Penang-born Law Jia Liang opened Duke Dessert as an homage to his grandmother and mother’s recipes. He was just a teenager when he started making desserts at home (with help from his family) but joining the F&B industry wasn’t on his mind until roped in three other business partners and found a space at Fortune Centre. 

Duke Dessert is now a platform for Jia Liang to showcase a taste of his hometown, in the form of handmade traditional Chinese desserts. He is so confident in his menu that he has even offered to do a full refund on orders “if you don’t like what you taste on your first bite”. 

Crowd favourites: The durian cendol (S$6.80) is a bestseller for a big reason — it comes with a big dollop of the fresh durian puree. That’s not to say the chendol base itself doesn’t stand up on its own: You’ve got a bed of fluffy ice, silky pandan noodles and fragrant coconut milk (a house blend made by using a variety of coconuts) joined by the deep butterscotch-esque flavour of gula Melaka. Remember to mix it together well for a satisfying bite. 

The unassuming sesame paste (S$4.20) is a favourite of mine. The simple dessert is laborious. It requires toasting and hand-grinding to bring out its naturally nutty and earthy flavours. The texture is thick yet silky smooth, comforting my picky Cantonese taste buds instantly. 

Find out more about Duke Dessert in our in-depth review here.

3. Ume San 100

Fortune Centre, 02-07, 190 Middle Road
Open: Monday to Saturday (12pm to 2.30pm, 5pm to 11pm) and Sunday (11am to 2.30pm, 5pm to 10pm)

Why visit? You’d be hard pressed to miss Ume San 100. Upon arriving on the second floor via the escalator, you’d be greeted by a roll of neon-lit Japanese vending machines. The middle of which is actually a door that leads you into a laid back yet bustling modern izakaya, filled with Japanese fusion comfort foods and a — as the name implies — whole lot of umeshu (Japanese plum wine).

According to its owners, the shop has the largest umeshu collection in Singapore, with much it is sourced from its birthplace of Wakayama, Osaka. The beverage menu switches up seasonally to showcase different producers, making it a fun trip for both fans of umeshu and those new to this liquor type. 

Tip: It’s best to make reservations if you want to head down as it’s often crowded and unable to accept walk-ins. 

Crowd favourites: The food menu features Japanese dishes suited to the local palate. Expect comfort foods inflected with punchy local flavours, such as the wagyu is the new black chahan (S$22) — its smoky, charcoal rice harks back memories of traditional claypot rice, except it comes with a luxurious twist of juicy wagyu cubes and tobiko. 

For those wanting to learn more about umeshu, Ume San 100 offers umeshu tasting sets (from S$18 for a flight of three). Each set comes with three umeshu in your choice of flavour profile: Fruity, sake-based, whisky or brandy-based and experimental. 

Umeshu highlights there include the Bijofu (S$68 per bottle), which blends yuzu with honey and sake; the Oshukubai Gokujo (S$88 per bottle) that ages plums from the Nara prefecture in brandy for a year; and the tangy Yatagarasu Shiso Umeiri (S$14 per glass, S$68 per bottle) with red perilla leaves and Nara Yoshino plums. 

Learn more about this secret bar Ume San 100 in our review here.

4. Nobu-ya

Fortune Centre, 01-05, 190 Middle Road
Open: Monday to Friday (11.30am to 1.30pm), Saturday (6pm to 10.30pm) and Sunday (5.30pm to 10pm)

Why visit? Those looking for an authentic izakaya experience will adore Nobu-ya or, are probably already seasoned regulars there (like me). You’ll find many Japanese and local diners, often imbibing after work and making up the bustling atmosphere similar to hole-in-the-wall places you’d find in Tokyo. They’re so popular that they’ve expanded to neighbouring stalls and take over the corridor come sundown. 

What keeps everyone coming back — besides the incredibly convivial vibes — is the menu of homely, well-executed Japanese izakaya dishes. This is courtesy of chef-owner Nobukawa Yoshiyuki and manager Nobuhiko Sano, who were both veterans at Fairmont Singapore’s fine dining restaurant Mikuni. All the dishes are on the smaller side with the aim of ordering different dishes and enjoying them between sips of your choice of alcohol. 

The menu comes in printed A4 sheets and changes every day or so, while drink options ran the gamut of draft Japanese beer, sake to a range of highballs.

Tip: Nobu-ya takes reservations via phone now, though you can still try to walk-in (come by on weekdays for a better chance). You’ll always be asked by Nobu-san if you’re drinking, and while it’s okay to say you’re not, it may lower the chances of you getting a table on busier nights. 

Crowd favourites: The only rule here is to explore: You’re in good hands no matter what you order but a must-have is the hamachi kama or salt-grilled yellowtail cheek (S$23, limited availability daily). This rustic way of cooking is common in Japan and is best done with fatty cuts of the fish. The cheek or collar, just above the gills and below the head, is perfect. When grilled, lightly seasoned with salt and mirin, its skin crisps up, acting as a barrier to the juicy, flaky and rich flesh beneath. The delicate flavour of the fish needs nothing else except perhaps a sip of sake to go along with it.

Another favourite of mine is the age nasu or soy broth marinated deep-fried eggplant (S$6). Small Japanese eggplants are halved and fried (sans batter), and left to marinade in a soy-dashi stock. What you get is creamy eggplant bites completely soaked in sweet, savoury sauce. 

5. Tracy Juice Culture

Fortune Centre, 01-34, 190 Middle Road
Open: Monday to Sunday (9.30am to 6.15pm)

Why visit? For a nutritious vegan meal and juices to boot, look no further than Tracy Juice Culture. Located in the corner of the first floor, owner Tracy offers a slew of fruit juices, blended only from fresh fruits, and a succinct vegan menu of mains and Chinese desserts. 

The shop started out as a juice bar, which came about partly as Tracy was conducting classes on how to cook healthy food, sans preservatives, at hospitals and cancer treatment centres. As time went by, her patients encouraged her to start selling said meals, which gave her the confidence to expand her menu and eventually open up another Tracy Juice Culture at International Plaza.

Crowd favourites: Her calling card is Tracy’s special mushroom udon (from S$9.90 a la carte). Prices may have increased over the years but that’s simply because Tracy doesn’t skimp on the fresh ingredients that go into each bowl. The thick mushroom soup is rich, earthy and full of umami, courtesy of the ample shiitake mushrooms and addition of cherry tomatoes. There’s also broccoli, more chopped-up shiitake mushrooms, Tracy’s own recipe for mock meat (made of soy and mushroom) and chewy udon noodles, making for a filling and nutritious meal. 

Bonus: If you want more of the soup, you can also buy frozen packs of it for home from S$8.80 for 500ml).

Beat the heat with its peach gum cheng tng (S$6). The traditional Chinese tong shui gets an upgrade with ample honey and peach gum, with the latter often consumed for its health properties, ranging from being a source of collagen to soothing heatiness. The generous bowl comes filled to the brim with the usual ingredients of longan, red dates and white fungus, making it worth every penny.  

6. Those Days Yong Tau Foo & Nasi Lemak

Fortune Centre, 02-23, 190 Middle Road
Open: Monday to Sunday (10.30am to 8.30pm)

Why visit? Formerly known as Old Street Yong Tau Fu at Bukit Merah Central Food Centre, they reopened at Those Days Yong Tau Foo & Nasi Lemak at Fortune Centre in 2021. Since then, the humble eatery has been feeding students (from the nearby art schools) and office folks handmade yong tau fu and hearty nasi lemak.

What makes its yong tau fu and nasi lemak special is the dedication to handmade ingredients. Highlights include its chicken balls, wontons, chilli sauce and sambal. Not only does the crew stuff the fish paste themselves, they also source the spice marinade for its chicken wings regularly from a local wet market. 

Crowd favourites: It’s easy to get choice paralysis when faced with its many ingredients, but favourites include the fried enoki mushroom, sweet potato croquette, chicken balls and any of the tofu and vegetables stuffed with fresh fish paste. Have these ingredients with its noodles and even nasi lemak rice (either S$0.90 or $1.20). 

My favourite combination is the Hakka-style minced meat gravy yong tau fu (S$6.40 with five pieces and your choice of noodle) with a hefty splash of its homemade chilli sauce. 

The classic nasi lemak original (S$5.90) features its signature fried chicken wing, redolent in curry-like spices and thin, crispy batter. It comes with fluffy coconut-laced basmati rice, fried tofu, egg, sliced cucumbers and – most important of all — a Chinese-style sambal heavy in shallots. 

Here’s 14 spots for your yong tau foo fix.

7. Herbivore

Fortune Centre, 01-13/14, 190 Middle Road
Open: Monday to Sunday (11.30am to 2.30pm, 5pm to 9pm)

Why visit? Founded in 2010, the advent of Herbivore changed what vegetarian dining meant in Singapore. Owner Ho CS, who is a vegetarian himself for over 30 years, roped in Japanese chef Yasui Masa, to create a Japanese and western menu that’s completely vegetarian and vegan — the first eatery in Singapore to do so, at that time. 

Herbivore’s aim is to provide traditional recipes with a vegetarian or vegan alternative, such as making unagi out of tofu and other natural ingredients — it is clear a lot of innovation goes into the kitchen to create a menu that’s respectful of the original, all while using only organic and strictly vegetarian or vegan ingredients. Ho hopes that through what he does at Herbivore, serving up his dishes and educating his diners, can they can contribute to a greener Earth.

Note: The menu may not specifically say which dish is vegan, so do ask the servers when ordering if you are strictly adhering to the diet. 

Crowd favourites: The unagi maki (S$15) is a great way to acquaint yourself with their menu. The unagi or Vnagi is an innovative version made of tofu and seaweed, giving it that meaty and flaky texture similar to grilled Japanese freshwater eel. The big bite comes with seasoned Japanese short grain rice, creamy avocados and heavy lashings of kabayaki, a syrupy salty sauce. 

You won’t be missing the traditional tonkotsu ramen with its take, the spicy ramen (S$13, non-dairy option available). The creamy rich broth, with a hint of miso and light spice kick, comes with springy noodles, blanched spinach, seaweed, corn and, even, a three-layer pork fashioned out of tofu. 

For more vegetarian food places, check out these 20 spots in Singapore.

8. A9 Noodle Dumpling

Fortune Centre, 02-26, 190 Middle Road
Open: Monday to Sunday (10am to 8.30pm)

Why visit? You’ll leave A9 Noodle Dumpling with full bellies and yet nary a dent in your wallet. The no-frills eatery in the corner of Fortune Centre second floor is known for its voluminous bowls of handmade Chinese-style noodles and dumplings starting at just S$4. 

A popular spot for students and working folks nearby, it gets pretty crowded during meal times but yet the wait isn’t too long, which is impressive. Only one chef runs the shop, doing everything from taking and preparing orders to rolling out fresh dough (when he can). It’s a self-service spot so simply pick up the order chit from the front, fill it up and make your payment. Give him 10 to 15 minutes and pick up your order from the side. 

Crowd favourites: The superstar here is the beef mala savoury noodle (S$5, dry). Rich and fragrant, thin, springy noodles come with a mala chilli mix, onions, coriander, spring onions, thick slices of beef and chicken seasoning powder (which gives the noodles much of its flavour). Give it a good mix, with an additional dollop of their homemade chilli crisp at the counter.

Come hungry or bring a friend because you’ll want to share a plate of its chive pork dumplings (S$4 for 15 pieces). A classic combination for good reason, the sweetness of the pork is complemented by the subtle garlic notes of chives as well as the usual seasoning of soy, sesame oil and oyster sauce. It is done simply here with a thicker, chewy dough. Enjoy with vinegar and shredded ginger or their homemade chilli crisp.

Get your chilli dumpling cravings satiated at these 11 places in Singapore.

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9. Bodhi Deli

Fortune Centre, 03-26/27, 190 Middle Road
Open: Monday to Friday (10.30am to 7pm), Saturday to Sunday (10.30am to 2.30pm)

Why visit? For vegetarian versions of local fare, there’s Bodhi Deli. The quaint eatery is located on the third floor and is hard to miss. Gold-embossed Chinese plaque aside, the wall is plastered with its simple menu, showcasing its affordable prices. 

Opened since 2017, the casual eatery serves up vegetarian versions of hawker favourites, from ban mian and bak chor mee to mee siam and assam laksa. It’s always adding new dishes to the menu and, now, even includes Taiwanese and Thai dishes. 

Crowd favourites: The mee pok (served dry, S$4.90) is an easy favourite among regulars. Al dente noodles, tossed in a savoury sauce, come accompanied by various vegetarian toppings that add much-needed texture to the dish. You get fried beancurd skin, braised mushrooms and mock char siew and, even, mock pork lard. A bowl of herbal soup is included with all orders. 

The pumpkin porridge (S$4.50) is a favourite among templer-goers (of the nearby Kwan Im Thong Hood Cho Temple), for good reason. Hearty, creamy and full of nutrition, it boasts the naturally sweet flavour of pumpkin and makes for an ideal base for savoury toppings of mock meat and fried beancurd skin. 

Do come early if you’d like to try this out. It sells out particularly early on the 1st and 15th day of the Chinese calendar.  

10. Pine Tree Cafe

Fortune Centre, 02-09/13, 190 Middle Road
Open: Monday (10am to 3pm), Tuesday to Saturday (10am to 7pm) and Sunday (10am to 3pm)

Why visit? Another favourite among temple-goers is Pine Tree Cafe, another fuss-free, budget-friendly vegetarian eatery on the second floor of Fortune Centre. Also focusing on doling out vegetarian versions of local comfort fare, they also offer Hakka thunder tea rice and trendy mala xiang guo (stir fry). 

The menu aside, regulars often look forward to dining here due to the courteous and welcoming staff — you’ll always feel right at home here. However, as seating is a short stroll away (at unit 02-21), it’s recommended that you grab a seat first before ordering.

Crowd favourites: The monkey head mushroom rice ($7) is quite a treat — it comes with a variety of mushrooms, such as the meaty monkey head, shiitake, king oyster and black fungus, simply stir-fried with vegetarian oyster sauce to bring out their natural flavours. The difference in textures between the various fungi and brown rice adds to the otherwise simple dish. 

A completely vegetarian Hakka leicha rice (S$8), sans onion and garlic, is available here. The laborious dish features multiple toppings, each individually prepared or stir-fired to impart various textures and flavours to the dish. The key component is the lei cha itself, a luscious green broth made of blended herbs, such as mugwort and mint. Pine Tree’s version is homely and comforting, reminding me of the meals right out of my very own Hakka family home. 

11. Miss Saigon Singapore

Fortune Centre, 04-14, 190 Middle Road
Open: Monday to Sunday (7am to 7pm)

Why visit? Started by the folks behind Banh Mi Sai Gon, a popular spot known for their authentic Vietnamese baguette sandwiches at Ang Mo Kio Avenue 8, Miss Saigon Singapore first went viral as a 24-hour Vietnamese spots at Orchard Plaza. Its popularity encouraged their expansion to Fortune Centre, though it operates from just 7am to 7pm here.

The menu is similar: Its homemade banh mi — using a recipe that’s supposedly now 125-years-old — is joined by various sides, noodles and rice dishes. There’s also the potent Vietnamese-style coffee and tea to go along with it, of course. 

Crowd favourites: The banh mi ap chao (S$12), otherwise known as sizzling meats on a skillet with bread, is a Ho Chi Minh breakfast staple. Here, the dish features a more tomato-forward sauce with a sunny side egg, liver pate, meatballs, sardines and a toasted banh mi. Crisp yet fluffy, the banh mi is the perfect medium for soaking up the sweet yet savoury gravy. 

The roasted pork banh mi (S$9.90) is seriously good value considering how stuffed it is. The same baguette — which is distinctively sweet — comes generously filled with a row of crispy pork belly, complemented with pickled vegetables and spring onions. Get some iced red tea (S$3.90) to wash it down with. 

12. Pasta & Co.

Fortune Centre, 02-17, 190 Middle Road
Open: Monday (5.30pm to 10pm), Tuesday to Saturday (12pm to 2.30pm, 5.30pm to 10pm) and Sunday (12pm to 2.30pm)

Why visit? AAn unlikely addition to Fortune Centre’s mix of mostly Asian eateries is Pasta & Co., a casual Italian restaurant doling out fresh pasta with a twist. You get classic Italian flavours amped up by handmade pastas made with unique ingredients, such as the roasted capsicum with smoked paprika spaghetti and beetroot fusilli.

Alongside a list of starters, sides and desserts, there are 12 pasta flavours on the menu, with the occasional seasonal offering (typically announced first on its Instagram), available in tasting or full portions. To pair, it also has a succinct menu of wines and craft beers. 

Crowd favourite: Cacio e pepe (from S$14.90) may be a simple dish but it isn’t an easy one to perfect. The base recipe — as you would find in Rome — calls for only pasta, salted water, freshly ground pepper and Pecorino Romano, relying heavily on the quality of ingredients and culinary skills to get that luscious, cheesy dish. Pasta & Co.’s version comes pretty close. 

Its proprietary blend of freshly ground peppers melds with Pecorino Romano (sheep cheese, more buttery) and Parmigiano (cow cheese, sharper and nutty) combbines into a savoury sauce that tastes like a dream — and even more so when you opt for the fusilli lunghi that catches every drop.  

The comforting lamb merguez (from S$17.90 or S$24.90) comes with spiced lamb sausage brightened with a pomodoro-based sauce, paprika, fresh mint and Meredith goat cheese (similar to feta). The sauce matches most pasta shapes but I love the pumpkin rigatoni for how well the wide inner circumference and ridged exterior picks up the sauce. Pair it with a red wine boasting notes of ripe fruits. 

13. Koryori Hayashi

Fortune Centre, 02-14, 190 Middle Road
Open: Monday to Saturday (11am to 3pm)

Why visit? Another Japanese gem joining the Fortune Centre food fray is Koryori Hayashi, a Japanese eatery that was previously at Amoy Street Food Centre. Opened in August 2024, the new home on the second floor is reminiscent of a cosy izakaya with wooden furnishings and sports a picture-heavy menu that’s plastered on its walls. 

Chef-owner Samuel Lin presents a menu of well-executed Japanese comfort dishes, from his famed chicken nanban don to mentaiko pasta. However, one should not expect it to be a replica of his hawker store. The upgrade extended beyond the standalone store. The serving sizes are larger and also incorporate better ingredients, all within reasonable prices of course. The new and improved menu is, perhaps, a more accurate showcase of his 16 years of culinary experience at establishments such as Dashi Master Marusaya, Suju Masayuki and Garibaldi. 

Crowd favourites: Thanks to Lin’s Japanese-inspired version of tartar sauce, their chicken nanban don (S$8.80) is now my go-to for this yoshoku (western food) dish. Juicy morsels of chicken are fried to a crisp golden brown and topped with said sauce, zhuzhed up with ebiko, tobiko and umami-laden katsuobushi, and served with soy-marinated soft-boiled eggs atop short grain rice. 

Buttery, rich in umami, a little briny and with a hint of spice, Lin’s mentaiko pasta (S$9.80) always leaves me wanting more. The dish relies on the marinated pollock roe and nothing much else, for good reason. They are concentrated, intense flavour bombs of the sea. Here, Lin simply whips it up into a creamy sauce that’s mixed with al dente spaghetti, plump prawns and ikura for an extra oomph. 

14. Little Nonya Cookies & Cuisine

Fortune Centre, 04-10, 190 Middle Road
Open: Monday to Saturday (10.30am to 6pm)

Why visit? Anthony Tan started Little Nonya Cookies & Cuisine as a side hustle, all while he was still pursuing his university studies in 2007. Together with his mother, they would churn out cookies every Chinese New Year to a customer base made of family and friends. Word of mouth eventually got them into bazaars and even a coveted spot at Takashimaya’s annual Chinese New Year fair. The final push was the pandemic, which forced Anthony to move on from his job in the hotel industry and turn Little Nonya Cookies into a full-time job.

Recipes all originate from his family, specifically from his grandmother. There are over 20 cookies available, alongside rice dumplings, kueh and, during mid-autumn festival, mooncakes. If you’re feeling peckish, the store has also expanded its offerings to include vegetarian Nonya fare for dine-in. 

Crowd favourites: Anthony’s claim to fame is the vibrant green peas (S$18 for 350g). These buttery treats carry the sweet fragrance of green pea, enhanced by a hint of salt. What makes his version so special is the addition of green peas, crushed and mixed into the dough — this lends a crunchy texture to the otherwise crumbly treat. 

Young and old will adore his red bean rice dumpling (S$2.10). Kee chang, a type of rice dumpling made with alkalinised glutinous rice and eaten plain with gula Melaka, is filled with a smooth red bean paste. To better suit the elderly, the bean paste is less sweet. Anthony insists on cooking them traditionally — in a pot powered by a roaring charcoal wood fire. 

You can also buy them in bulk and keep them frozen for up to two months, during which you can prepare by thawing and boiling for about 10 minutes.

15. Wawa Lala Bee Hoon

Fortune Centre, 01-11/12, 190 Middle Road
Open: Monday to Sunday (11.30am to 9.30pm)

Why visit? Fortune Centre may sport an older looking facade but it has been given a new vibrant look, at least at the corner facing the major cross section of Bencoolen Street and Middle Road. Wawa Lala Bee Hoon is located at said corner, drawing attention with its beachside bistro design and, obviously, their bright and cherry logo. 

Helming the kitchen is executive chef Kiang, who has dedicated two years to learning the ideal method to deal with live clams to retain its freshness and natural flavours. 

Kiang specifically sources his clams or lala, as it is more commonly known, from the coast of West Malacca and Perak in Malaysia, a region known for their plump, sweet-tasting shellfish. They are then kept in a seawater tank — right outside the shop — before they are painstakingly sorted by hand to remove dirt, impurities and bad eggs. 

Crowd favourites: There is something comforting about its authentic clam noodles with chinese wine (S$9.50, with rice noodles or glass noodles or as a soup only). 

Those who are fans of cockles instead, will be delighted to know it receives the same treatment. Kept alive and fresh in a tank right outside the shop, the jumbo cockles are only fished out, sorted and prepared upon order. 

The cockles come in two styles but the fresh cockles marinated in wawa special sauce (S$13.50) are the most popular. Presenting a delicate sweetness and clean saltiness, sans the taste of ocean brine present in clams, it goes fantastically with the sweet, salty, and tangy Teochew-style sauce.

For more places to explore, check out the newest openings around town. 

All restaurants, except Nobu-ya, Ume San 100, Tracy Juice Culture, Herbivore and A9 Noodle Dumpling, are on the GrabFood Delivery Service and offer free delivery (up to S$3 off) with GrabUnlimited.   

Do explore the GrabFood Dine Out service for awesome deals.  

Alternatively, book a ride to Fortune Centre.