The Michelin Bib Gourmand awards for 2021 is out, with 69 restaurants making the cut for the coveted accolade.
Established in 1997, the Michelin Bib Gourmand award recognises restaurants that offer stellar food at an affordable price (capped at a maximum of S$45). The 12 new entries this year showcase the Singapore food scene’s rich diversity of options, with some of the most beloved local hawker stalls and restaurants added to the list.
Whether you’re hankering for new tastes or revisiting our sunny island and hoping to experience familiar flavours, you should check out our comprehensive guide to this year’s winners.
Muslim travellers looking for delicious Halal eats, thrilling itineraries or places of worship should check out the Muslim Visitor’s Guide—Download your copy here.
A stone’s throw from Singapore’s main shopping belt, Orchard Road, lies a whole range of delicious offerings:
A Noodle Story
Editor’s note: Amoy Street Food Centre will be closed for renovation work from 11 October 2021 to January 2022. Check out A Noodle Story’s online delivery site here.
Founded by Gwern Khoo and Ben Tham—a pair of friends from culinary school—A Noodle Story combines modern European techniques with Asian flavours to create a uniquely Singaporean-flavoured ramen. Leveraging on their training at Shatec and stints in the kitchens of Waku Ghin, Iggy’s and Saint Pierre, the duo founded their business in 2013, and first won Michelin Bib Gourmand plaudits in 2016.
This hawker stall’s signature dish is composed of springy egg noodles, roast pork, dumplings and potato-wrapped prawns, and topped off with a hard-boiled egg.
Amoy Street Food Centre. 7 Maxwell Road #01–39, Singapore 069111. +65 9027 6289.
Mon–Fri 11.15am–1.30pm, 5.15–7pm; Sat 11am–1.15pm.
Famous Sungei Road Trishaw Laksa
The wisdom of the masses can be a great way to hone one’s craft. This is evidenced by Daniel Soo—owner of Famous Sungei Road Trishaw Laksa—who literally crowdsourced the recipe of his famous dish by listening intently to customer feedback and suggestions. Besides laksa (spicy, coconut-based noodle soup), visitors should also try the store’s signature mee siam (rice vermicelli in a sweet and sour gravy), which incorporates fruit juice for enhanced flavour.
Hong Lim Market & Food Centre. 531A Upper Cross Street #02–66, Singapore 051531. +65 9750 8326.
Mon-Wed, Fri & Sat 10.15am-3pm.
Hong Kee Beef Noodle
Editor’s note: Amoy Street Food Centre will be closed for renovation work from 11 October 2021 to January 2022.
Originally located at Kock Street, this hawker has been in operation for over five decades. With beef stock that’s cooked over 24 hours for maximum flavour, this hawker serves up comforting bowls of beef noodles from its stall in Amoy Street Food Centre. Be sure to get all the trimmings—including tripe and beef meatballs—for a full-on meat medley in your mouth.
Amoy Street Food Centre. 7 Maxwell Road #01–42, Singapore 069111. +65 6323 1679.
Mon–Fri 11am–7.30pm; Sat & Sun 9am–2.30pm.
Hoo Kee Bak Chang (Amoy Street Food Centre)
Editor’s note: Amoy Street Food Centre will be closed for renovation work from 11 October 2021 to January 2022. Check out Hoo Kee Bak Chang’s online delivery site here.
For over five decades, Hoo Kee has been serving up only one food item: bak chang (rice dumplings). Third-generation owner Ryk Chew juggled the business with his day job in a telecommunications company, before diving into F&B full-time in 2010. The establishment’s pyramid-shaped Hokkien dumplings are made from moist glutinous rice, filled with marinated pork and roasted chestnuts, and wrapped in fragrant bamboo leaves.
Amoy Street Food Centre. 7 Maxwell Road #01–18, Singapore 069111. +65 6221 1155.
J2 Famous Crispy Curry Puff
Editor’s note: Amoy Street Food Centre will be closed for renovation work from 11 October 2021 to January 2022.
Singapore’s answer to the Spanish empanada, this savoury pastry is traditionally filled with curry chicken and potatoes. The husband-and-wife team whipping up these iconic treats stayed the course despite the closure of their original bakery, and opened J2 Famous Crispy Curry Puff in 2007. The stall offers a variety of flavours, including black pepper chicken and sardine.
Amoy Street Food Centre. 7 Maxwell Road #01–21, Singapore 069111. +65 9475 8425.
Kok Sen Restaurant
Characterised by its old-school décor of white tiles and large wooden communal tables, this no-frills eatery in the Keong Saik enclave is famous for its wok-fried hor fun (flat rice flour noodles). Kok Sen Restaurant’s other top dishes are written on strips of paper in Mandarin and pasted on the wall, but if you’re not conversant in Chinese, ask for suggestions or order the claypot yong tau foo (Hakka Chinese cuisine consisting primarily of tofu filled with ground meat mixture or fish paste).
Kok Sen Restaurant. 30–32 Keong Saik Road, Singapore 089137. +65 6223 2005.
Daily noon–2.15pm, 5–10pm.
Lian He Ben Ji Claypot Rice
Lian He Ben Ji Claypot Rice first opened its doors in 1979, and its current owner, Madam Lim, is the daughter-in-law of the stall’s original founder. Having worked in hawker stalls since the age of 12, Madam Lim is no stranger to the nuances of creating this traditional staple: The claypot rice served here is cooked on charcoal stoves from scratch, with juicy meat that’s marinated to perfection.
Chinatown Complex. 335 Smith Street #02–197/198/199, Singapore 050335. +65 6227 2470.
Hawker Chan Soya Sauce Chicken Rice & Noodle (78 Smith Street)
Hawker Chan serves up popular Chinese hawker staples like soya sauce chicken rice and pork rib hor fun (flat rice flour noodles) to crowds of hungry customers. Fun fact: Chef-owner Chan Hon Meng’s ultimate ambition is to bring the restaurant global and become the “No.2 chicken eatery chain” in the world, after KFC.
Liao Fan Hawker Chan. 78 Smith Street, Singapore 058972. +65 6221 1668.
Man Man Japanese Unagi Restaurant (Tanjong Pagar)
A concept by Chef Teppei Yamashita, Man Man Japanese Unagi Restaurant is famous for its succulent grilled eels, prepared in true Japanese fashion over charcoal pits. The rice and eels used at this restaurant are flown in fresh from Aichi prefecture, in the Chūbu region of Japan.
Man Man Japanese Unagi Restaurant. 1 Keong Saik Road #01–01, Singapore 089109. +65 6222 0678.
Mon–Sat 11.30am–3pm, 6–10.30pm.
Outram Park Fried Kway Teow Mee
Originally founded in the 1950s at Metropole Cinema in Tanjong Pagar, Outram Park Fried Kway Teow has been a neighbourhood favourite for decades, and has since passed on from father to son. A word to the wise: The stall closes on Sundays, and you may want to get your noodle fix in the morning, to avoid the long queues during lunch.
Hong Lim Market & Food Centre. 531A Upper Cross Street #02–17, Singapore 051531.
Tai Wah Pork Noodle
Established way back in 1939 along High Street, this grand old dame of a hawker stall is helmed by a third-generation founder, who’s been making pork noodles at the stall since leaving national service. This stall’s rendition of the dish includes lard which infuses the noodles with more flavour.
Hong Lim Market & Food Centre. 531A Upper Cross Street #02–16, Singapore 051531. +65 8523 8881.
This popular restaurant at Ann Siang Road makes its return to the Michelin Bib Gourmand list in 2021, with its trademark nasi lemak (fragrant rice dish cooked in coconut milk and pandan leaf). Chow down on their fried chicken wings, indulge in squid with fiery sambal, and round off your feast with an assortment of kueh (bite-sized snacks or desserts).
Coconut Club. 28 Ann Siang Road, Singapore 069708. +65 6635 2999.
Mon 11am-3pm; Tue-Sun 11am-3pm, 6-9.30pm.
Tian Tian Hainanese Chicken Rice (Maxwell Food Centre)
Much-raved about (and for good reason), Tian Tian Hainanese Chicken Rice’s winning secret is its traditional recipe, which is constantly being improved by stall owner Foo Kui Lian. While the tender steamed chicken featured in the dish is certainly delectable, this establishment’s chicken rice is most famous for its fragrant rice and complex, spicy chilli sauce.
Maxwell Food Centre. 1 Kadayanallur Street #01–10/11, Singapore 069184. +65 9691 4852.
Central Business District
Anglo Indian Café & Bar (Shenton Way)
Discover the diverse flavours of Indian cuisine at Anglo Indian, which serves up dishes that hearken back to the country’s colonial era. This establishment’s most popular dishes include juicy meats like Tandoori Chicken, mouth-watering curries like Rogan Josh, as well as iconic flatbreads like naan and kulcha.
Anglo Indian Café & Bar. 1 Shenton Way #01–08, Singapore 068803. +65 6636 9411.
Chen’s Mapo Tofu (Shenton Way)
A must-visit for adventurous foodies, Chen’s Mapo Tofu serves up dishes inspired by both Japanese and Szechuan cuisine. The latter is known for dishes that possess a characteristic, numbing spiciness. Order their Set Meal 2, which comes with a portion of mapo tofu (bean curd with spicy sauce and meat), a portion of dan dan mian (noodles in a spicy sauce of szechuan peppers), and a drink to quell the heat!
OUE Downtown Gallery. 6A Shenton Way #02–29, Singapore 068809. +65 6221 3206.
INDOCAFÉ - the white house
Housed within an elegant white building along Scott’s Road, INDOCAFÉ - the white house serves up feasts for both the eyes and the palate. Soak in the restaurant’s old-school colonial ambience, while delighting in Peranakan* dishes like kueh pie tee (pastry filled with vegetables and prawns) and ayam buah keluak (braised chicken served with a sauce made from black nut).
INDOCAFÉ - the white house. 35 Scotts Road, Singapore 228227. +65 6733 2656.
Tue–Sun noon–2.30pm, 6–10pm.
*The term is an Indonesian/Malay word that means “local born”, which generally refers to people of Chinese and Malay/Indonesian heritage.
Clarke Quay/Dhoby Ghaut
Da Shi Jia Big Prawn Mee
Owned by second-generation hawker Seth Sim, Da Shi Jia Prawn Mee made waves with local food critics when it first opened in 2018. Customise your piping hot bowl of soup by picking your choice of noodle, size of prawn and various toppings—including fish cake, pork ribs and sliced pork.
Da Shi Jia Big Prawn Mee. 89 Killiney Road, Singapore 239534. +65 8908 6949.
Song Fa Bak Kut Teh (New Bridge Road)
Once eaten by coolies, bak kut teh (peppery pork soup) was brought to Singapore from Fujian by Chinese migrant labourers in the 19th century and has since evolved into a much-beloved comfort food. Second-generation owners Diana Yeo and Hart Pong may have modernised the stall (you can order your meal on an iPad), but Song Fa Bak Kut Teh’s rendition of this peppery, garlicky delight stays true to the family’s original recipe.
Song Fa Bak Kut Teh. 11 New Bridge Road #01–01, Singapore 059383. +65 6533 6128.
True Blue Cuisine
Peranakan dishes are notorious for the time and effort needed to cook them properly, but True Blue Cuisine more than delivers when it comes to the rigours of preparation. The restaurant’s opulent, traditional interior matches the rich flavours of its offerings, which include itek sio (braised duck in sweet sauce) and ngoh hiang (meat rolls).
True Blue Cuisine. 47/49 Armenian Street, Singapore 179937. +65 6440 0449.
Daily 11.30am–2.30pm, 5.30–9.30pm.
With an emphasis on top-quality ingredients, Yhingthai Palace offers a menu of Thai and Thai-Chinese comfort food, including Thai papaya salad, Thai green curry and pineapple rice with prawns and pork floss. Don’t let the grand exterior of the restaurant intimidate you—Most of the dishes served here are pretty affordable.
Yhingthai Palace. 36 Purvis Street #01–04, Singapore 188613. +65 6337 1161.
Daily 11.30am–2pm, 6–10pm.
Hjh Maimunah (Jalan Pisang) [Halal]
A great option for large groups or foodies who crave diverse flavours, Hjh Maimunah’s menu showcases the rich variety of Malay and Indonesian cuisine. The establishment boasts over 40 dishes meant to be paired with rice, including local favourites like beef rendang (braised meat cooked in coconut meat and spices), tahu telur (fried beancurd in sweet sauce) and siput sedut (sea snails in coconut gravy).
Hjh Maimunah Restaurant. 11 & 15 Jalan Pisang, Singapore 199078. +65 6297 4294.
Run by a duo of brothers who’ve been honing their craft for over three decades, Alliance Seafood offers up much-beloved Singaporean seafood staples: Black pepper crab and chilli crab. The crustaceans used in these dishes are of the plump Sri Lankan variety, and hungry diners can order a set menu that includes one whole crab, cereal prawns, fried rice and deep-fried mantou (Chinese buns).
Newton Food Centre. 500 Clemenceau Avenue North #01–27, Singapore 229495. +65 9643 7234.
MonFri 3–11pm; Sat & Sun 1–11pm.
Fresh Taste Big Prawn Noodle
An establishment that’s won multiple accolades from both food critics and local media outlets, Fresh Taste Big Prawn Noodle certainly delivers on what its name suggests, offering up succulent prawns in a delicious savoury broth, with springy pork skin and yellow noodles on the side.
Zion Riverside Food Centre. 70 Zion Road #01–04, Singapore 247792.
Heng (Newton Food Centre)
Unlike its sweet Western counterpart, carrot cake in Singapore is not a cake. Instead, it’s a fried, savoury dish made with white radish, eggs and sambal (chilli paste). This Newton Food Centre stall serves up an exemplary rendition of the crowd favourite, with a perfectly crispy exterior and a moist, soft interior.
Newton Food Centre. 500 Clemenceau Avenue North #01–28, Singapore 229495. +65 9766 1616.
Mon, Wed & Thu, Sat & Sun 5pm-1am; Fri 6pm-1am.
Kwang Kee Teochew Fish Porridge
With a history that dates back over six decades, Kwang Kee Teochew Fish Porridge is famous for its fish-based hawker dishes. Besides the porridge, foodies looking for a carb fix can select from a range of noodles to accompany their choice of soup.
Newton Food Centre. 500 Clemenceau Avenue North #01-20, Singapore 229495. +65 9769 9893.
Pun aside, Bar-Roque Grill stands out for its pitch perfect French fare, modelled after the dishes on offer at a rustic Parisian bistro. Dishes at this restaurant include the French spring chicken with crispy potatoes, as well as the black angus ribeye with baby romaine salad.
Bar-Roque Grill. 165 Tanjong Pagar Road #01–00, Singapore 088539. +65 6444 9672.
Tue-Sat 11.30-2.30pm; 6-9pm.
The Blue Ginger
Get acquainted with the complex flavours of Peranakan cuisine at The Blue Ginger Restaurant, a 22-year-old eatery that specialises in nonya (Peranakan) fare. Popular classics here include bakwan kepiting (meatballs made of crab and minced pork) and assam gulai (fish in a spicy, sour stew).
The Blue Ginger. 97 Tanjong Pagar Road, Singapore 088518. +65 6222 3928.
Daily noon–3pm, 6.30–10.30pm.
A vegetarian paradise that’s likely to convert diehard carnivores, Whole Earth has been specialising in Peranakan-Thai fusion cuisine since 2003. Step into the restaurant and you’ll instantly notice the smell of homemade sambal (chilli paste) used in their sambal kangkong (water spinach). The eatery is also known for its Penang rendang (braised meat cooked in coconut milk and spices), made with shiitake mushrooms instead of meat.
Whole Earth. 76 Peck Seah Street, Singapore 079331. +65 6221 6583.
Daily 11.30am–3pm, 5.30–10pm.
Balestier Road Hoover Rojak
With its blend of ingredients and various cultural interpretations, one could say that rojak (a sweet and savoury salad of vegetables, fruits and dough fritters) is symbolic of Singapore’s multi-ethnic food culture. Get a taste of this iconic dish at Balestier Road Hoover Rojak. Now manned by second-generation hawker Stanley Lim, the store has managed to retain its position on the Bib Gourmand List for the past two years.
Whampoa Makan Place. Blk 90 Whampoa Drive #01–06, Singapore 320090. +65 6253 0137.
Beach Road Fish Head Bee Hoon (Whampoa Makan Place)
Beach Road Fish Head Bee Hoon specialises in variations of fish soup, a classic comfort food and hawker staple. We suggest sampling their signature dish, which consists of fried rice vermicelli noodles and tender slices of fish in a light, milky broth. You’ll want to make this a breakfast pit stop to avoid the snaking queue.
Whampoa Makan Place. 91 Whampoa Drive #01–46, Singapore 320090.
Mon–Tue, Thu–Fri & Sun 9am–2pm.
Chey Sua Carrot Cake
A stall that’s been serving hungry customers for over five decades, Chey Sua Carrot Cake is currently manned by second-generation hawkers Grace and Shirley. The two sisters have been whipping up this simple dish for over twenty years.
Toa Payoh West Food Centre. Blk 127 Lorong 1 Toa Payoh #02–30, Singapore 310127.
Chef Kang’s Noodle House
Helmed by Michelin-starred Chef Ang Song Kang, this hawker stall serves up one of our island’s most popular dishes—wanton mee (egg noodles with dumplings). Chef Kang doesn’t attempt to reinvent the wheel with his take on this classic, but the juicy cuts of char siew, springy noodles and flavourful wantons that comprise this dish certainly make it worth trying!
Jackson Square. 11 Toa Payoh Lorong 3 Block B, Singapore 319579.
Tue–Fri 8am–4pm; Sat & Sun 8am–2pm.
For a fried feast, make a beeline for Hainan Zi. This neighbourhood haunt is famous for local treats like char kway teow (fried noodle dish), fried oyster omelette and chai tow kway (a savoury dish made with white radish, eggs and chilli paste), with the former earning plaudits from Michelin’s inspectors.
Chong Pang Market and Food Centre. 105 Yishun Ring Road #01-129, Singapore 760105.
Take a trip into Singapore’s suburbs to discover a world of tantalising, spicy dishes and authentic Indian cuisine.
Little India/Farrer Park
Bismillah Biryani (50 Dunlop Street) [Halal]
Located in the vibrant South Asian enclave of Little India, this North Indian restaurant is most famous for what it boldly claims to be the best biryani (an Indian spiced rice dish with meat or vegetables) in Singapore. Numerous plaudits aside (the restaurant was praised by Lonely Planet as having ‘the best biryani this side of the Bay of Bengal’), the proof is in the eating, so go ahead and dig into an aromatic mountain of spiced rice and tender meat.
Bismillah Biryani. 48 & 50 Dunlop Street, Singapore 209379. +65 6935 1326.
Sri Lankan seafood takes centre stage at Kotuwa, helmed by Chef Rishi Naleendra of Michelin-starred Cheek Bistro. Some of the most popular dishes here include crab cutlets, yellow curry with sea bass and fried calamari tossed in curry leaves and chilli butter.
Wanderlust Hotel. 2 Dickson Road First Floor, Singapore 209494. +65 6970 7838.
Wed-Fri 6-10pm; Sat & Sun 11am-3pm, 6-10pm.
Experience a dining experience sans shoes at Lagnaa, a ‘barefoot dining’ restaurant that specialises in food from across the Indian subcontinent. Visitors hankering to have their spice fix should order their fish curry and mutton masala (or mutton curry; ‘masala’ means spices).
Lagnaa. 6 Upper Dickson Road, Singapore 207466. +65 6296 1215.
Muthu’s Curry (Little India)
First established in 1969 by Mr Ayyakkannu, Muthu’s Curry is as much a family legacy as it is a local favourite. The restaurant is famous for a South Indian version of fish head curry that was concocted by its founder, and which remains safeguarded by his sons till today.
Muthu's Curry. 138 Race Course Road #01–01, Singapore 218591. +65 6392 1722.
Explore the bustling streets of Geylang and take a stroll along the scenic beaches along East Coast before digging into the diverse food offerings in the vicinity.
Eminent Frog Porridge & Seafood
Located in the heart of Geylang, this stall opens until 4am and is the perfect place for late-night diners. True to its name, Eminent Frog Porridge & Seafood is most famous for its frog leg porridge, but also serves up other unique dishes, such as homemade chilli frog (cooked with chilli crab-style sauce).
Eminent Frog Porridge & Seafood. 323 Geylang Road Lorong 19, Singapore 389359. +65 9842 2941.
Jun Yuan House of Fish
For a taste of tradition, have a meal at Jun Yuan House of Fish. Run by second-generation hawkers, this stall cooks up a wide variety of Teochew-style herbal soups. Opt for the sliced fish soup if you’re looking for a light meal, or go all-in with their herbal seafood soup—the latter comes with a generous helping of meatballs, prawns and fish.
Old Airport Road Food Centre. 51 Old Airport Road #01-69, Singapore 390051. +65 8161 8825.
Mon-Wed, Fri-Sun 10.30am-9.30pm.
Lao Fu Zi Fried Kway Teow
It may be charmingly named after a nostalgic comic strip from Hong Kong, but the flavours on display at this hawker stall are no laughing matter. Its signature char kway teow (stir-fried rice cake strips) is served up with a medley of cockles, Chinese sausage and crunchy bean sprouts.
Old Airport Road Food Centre. 51 Old Airport Road #01–12, Singapore 390051.
To-Ricos Guo Shi (Old Airport Road Food Centre)
One of the most popular stalls at the bustling Old Airport Road Food Centre, To-Ricos Guo Shi has been serving up kway chap (pig innards and meat, served in soya sauce with flat rice noodles), for over three decades. Long lunch time queues are the norm, but the dish’s rich, savoury flavour and silky texture certainly makes it worth the wait.
Old Airport Road Food Centre. 51 Old Airport Road #01–135/136, Singapore 390051. +65 9388 1098.
Wed–Fri 11am–3pm; Sat & Sun 11am–3pm.
Sik Bao Sin (Desmond’s Creation)
Founded by second-generation hawker Desmond Chia, Sik Bao Sin serves up traditional Cantonese dishes inspired by the legacy of his father, Mr Chia Kok Hoong. The specialities here are undoubtedly the wok-fried dishes, most notably the stir-fried beef with kai lan (Chinese leafy vegetable).
Sik Bao Sin (Desmond's Creation). 592 Geylang Road (between Lorong 34 & 36), Singapore 389531. +65 6744 3757.
Tue-Sun 11.45am–2.30pm, 5.45–9.30pm.
Sin Huat Eating House
A seafood restaurant in the vibrant neighbourhood of Geylang, Sin Huat Eating House is famous for its crab bee hoon (rice vermicelli noodles). Chef-owner Danny is known for his straight-talking, colourful personality, flavourful dishes and rigorous work ethic when it comes to the culinary craft.
Sin Huat Eating House. 659/661 Geylang Road (junction of Lorong 35), Singapore 389589.
East Coast/Marine Parade
Zaffron Kitchen (East Coast)[Halal]
Known for serving up unpretentious South Asian staples, Zaffron Kitchen is a great place for a taste of North and South Indian cuisine. The butter chicken is a crowd favourite, and you’ll definitely want to pair it with the restaurant’s many flatbreads and delicious, tandoor-cooked meats.
Zaffron Kitchen. 135/137 East Coast Road, Singapore 428820. +65 6440 6786.
Mon–Thu 11.30am–3pm, 5–10pm; Fri 11.30am–3pm, 5–10.30pm; Sat & Sun 11.30am–10.30pm.
Bedok Chwee Kueh (Bedok Interchange Hawker Centre)
If you’re hankering for a bite-sized taste of Singapore’s rich hawker tradition, the chwee kueh (steamed rice cakes) from this hawker stall are bound to sate your cravings. Commonly eaten for breakfast, this humble dish’s simple ingredients—steamed rice cakes with pickled radish and a side of chilli sauce—belies its rich flavour and melt-in-your-mouth texture.
Bedok Interchange Hawker Centre. 208A New Upper Changi Road #01–19, Singapore 460208.
Hock Hai (Hong Lim) Curry Chicken Noodle (Bedok Interchange Hawker Centre) [
A popular haunt of East-side locals craving comfort food on rainy days, this stall serves up piping hot bowls of chicken curry and noodles that are sure to satisfy. If you’re averse to spicy food, fret not—the curry used in this noodle dish is relatively mild and spicier sambal (chilli paste) is served separately.
Bedok Interchange Hawker Centre. 208 New Upper Changi Road #01–58, Singapore 460207. +65 6342 3681.
Discover the lush green spaces and nature reserves of western Singapore, before embarking on a culinary adventure in the city’s heartlands.
Holland Village/Buona Vista
Chuan Kee Boneless Braised Duck
Made from a closely guarded secret recipe for over a decade, Chuan Kee Boneless Braised Duck offers no-frills, traditional versions of assorted duck dishes. The poultry is tender with a layer of fatty skin and is accompanied by a side of peppery herbal soup.
Ghim Moh Market & Food Centre. 20 Ghim Moh Road #01–04, Singapore 270020.
Guan Kee Fried Kway Teow (Ghim Moh Market and Food Centre)
Manned by husband-wife duo Tan Hock Guan and Chang Kha Noi, this stall has a history that dates back to 1969. The couple have built up a loyal following over the decades, and their version of fried kway teow has been lauded by local critics for its fragrant aroma and harmonious balance of flavours.
Ghim Moh Market and Food Centre. 20 Ghim Moh Road #01–19, Singapore 270020.
Tue & Wed 7.30am–2pm; Sat 7.30am–2pm
New Lucky Claypot Rice
Helmed by Chong Yee Hong, who first opened his shop in 1979, New Lucky Claypot Rice at Holland Drive Market makes for a great meal outing with a group of friends. The stall’s signature is a hearty, charcoal fried rice claypot consisting of chicken, salted fish and Chinese sausage, that can feed up to four diners. The claypots are lovingly cooked over charcoal for 45 minutes, and good things come to those who wait!
Holland Drive Market & Food Centre. Blk 44 Holland Drive #02–19, Singapore 270044. +65 6778 7808.
Mon & Tue 11am-12.30pm, 5-8pm; Thu-Sun 11am-1pm, 5-8pm.
Sin Kee Famous Cantonese Chicken Rice (Holland Drive)
A family establishment passed down from father to son, Sin Kee Chicken Rice is famous for its aromatic rendition of the dish. Sticking to his roots, the second-generation hawker manning this stall uses traditional Cantonese cooking methods he learnt from his father, soaking the poached chicken in water to ensure that the meat is both tender and flavourful.
Sin Kee Famous Cantonese Chicken Rice. 40 Holland Drive, Singapore 270040. +65 8428 7865.
Fei Fei Roasted Noodle
A popular haunt of foodies in Western Singapore, Fei Fei Roasted Noodle’s signature dish comprises springy noodles doused in a savoury sauce, and topped with tender slices of char siew (Cantonese-style barbequed pork) and shrimp wanton.
Yuhua Village Market and Food Centre. 254 Jurong East Street 24 #01-28, Singapore 600254.
Heng Heng Cooked Food
Oodles of noodles await hungry foodies at Heng Heng Cooked Food. This three-decade-old establishment serves up piping hot bowls of laksa—served with fish slices, deep-fried tofu and cockles—as well as prawn mee that’s the perfect blend of savoury and spicy.
Yuhua Village Market and Food Centre. 254 Jurong East Street 24 #01-12, Singapore 600254.
Joo Siah Bak Koot Teh
With its flavourful broth and succulent pork ribs, this hawker stall’s bak kut teh has been a mainstay of the local hawker food scene for over three decades. Second-generation owner Ryan Chua’s take on this classic comfort food is a flavourful, garlicky delight.
Kai Xiang Food Centre. 349 Jurong East Avenue 1 #01-1215, Singapore 600349. +65 9111 8129.
Tue-Sat 8am-7.15pm; Sun 8am-3.30pm.
Lai Heng Handmade Teochew Kueh
An ideal option for a quick breakfast or a mid-afternoon indulgence, this stall is famous for its Teochew-style dumplings, packed with a variety of fillings. Visitors can order either a traditional steamed version, or a pan-fried variant, filled with their choice of chives, glutinous rice or bamboo shoots and turnips.
Yuhua Place Market & Hawker Centre. 347 Jurong East Avenue 1 #01-218, Singapore 600347. +65 9455 6341.
Zai Shun Curry Fish Head
The owner of Zai Shun Curry Fish Head, Ong Cheng Kee, has spent almost four decades selling their signature curry fish head, but the other dishes on offer at this stall—which include fish steamed in a Teochew style and watercress with oyster sauce—are definitely worth a try as well.
Zai Shun Curry Fish Head. 253 Jurong East Street 24 #01–205, Singapore 600253. +65 6560 8594.
Mon–Tue, Thu–Sun 7am–3pm.
Jian Bo Tiong Bahru Shui Kueh (Jurong West 505 Market & Food Centre)
If you’re looking for a quick snack instead of a hearty meal, drop by Jurong West 505 Market and Food Centre and order a plate of shui kueh (steamed rice cake) from this stall. The pillowy-soft texture of the rice cake and flavourful preserved radishes used in this dish are bound to satisfy.
Jurong West 505 Market & Food Centre. 505 Jurong West Street 52 #01-27, Singapore 640505.
Soh Kee Cooked Food
The ideal meal for a rainy afternoon, Soh Kee Cooked Food’s porridge is bound to warm your belly. The stall serves up its porridge with steamed chicken, but you can also opt for fish or cuttlefish if you’re in the mood for seafood.
Jurong West 505 Market & Food Centre. 505 Jurong West Street 52 #01-44, Singapore 640505.
Wed-Fri 9.30am-7.30pm; Sat 8am-7pm; Sun 8am-1pm.
Discover traditional tastes and old-school hawkers in the vicinity of Tiong Bahru, a hip enclave that happens to be one of Singapore’s oldest housing estates.
Ah Er Soup (ABC Brickworks Food Centre)
The Chinese take a holistic view towards health, perceiving food and medicine as two sides of the same coin. Chen Hua Qiang and Qu Fa Dai—the couple behind Ah Er Soup—have been ladling out slow-boiled Cantonese herbal soups for over two decades. Be sure to order a piping hot bowl of their signature Buddha Jumps Over The Wall soup, and pair it with a bowl of fragrant pumpkin rice.
ABC Brickworks Food Centre. 6 Jalan Bukit Merah #01–141, Singapore 150006.
Mon–Fri 11am–2pm, 5–8pm; Sun 5-8pm.
Chai Chuan Tou Yang Rou Tang (Bukit Merah View Food Centre)
Chai Chuan Tou Yang Rou Tang has been serving up rich, Teochew-style mutton soup from Bukit Merah View Hawker Centre for over three decades. The fact that this stall only opens for lunch is testament to how quickly its signature dish sells out. Pro-tip: The owners are more than happy to top up your soup, so don’t be shy to ask for a refill!
Bukit Merah View Food Centre. Blk 115 Bukit Merah View #01–51, Singapore 151115.
Depot Road Zhen Shan Mei Claypot Laksa
Founded back in 1995, this stall is manned by second-generation hawker Zhang Ji Lin. The laksa that this stall is famous for is served up in a claypot—a method which requires greater effort in preparation, but keeps the dish piping hot and retains all its flavours.
Alexandra Village Food Centre. Blk 120 Bukit Merah Lane 1 #01–75, Singapore 151120. +65 9088 9203.
Mon–Fri 9am–3.30pm; Sat 9am-2pm.
Hong Kong Yummy Soup (Alexandra Village Food Centre)
If you’re looking for a healthier dining option, Hong Kong Yummy Soup is definitely the place to be—they serve up six different, MSG-free varieties of soup. If that’s not enough to fill your stomach, there are two other side dishes to choose from—steamed chicken wings in lotus leaves, and steamed pork ribs with black bean.
Alexandra Village Food Centre. Blk 120 Bukit Merah Lane 1 #01–51, Singapore 151120.
Na Na Homemade Curry (Bukit Merah)
To experience comfort food like our mothers used to make, pay a visit to Na Na Homemade Curry. Singaporeans’ love for this fiery meal crosses cultural boundaries, and you’ll be able to taste exactly why when you dig into this stall’s signature curry fish head.
Bukit Merah View Food Centre. Blk 115 Bukit Merah View #01–47, Singapore 151115. +65 9106 4316.
Shi Hui Yuan (Mei Ling Market & Food Centre)
Serving up Ipoh-style hor fun (flat rice flour noodles) since the 1950s, this second-generation hawker’s signature dish is cooked with slices of succulent chicken, tender duck meat and juicy mushrooms, atop a mound of silky smooth noodles.
Mei Ling Market & Food Centre. 159 Mei Chin Road #02–33, Singapore 140159.
Tiong Bahru Yi Sheng Fried Hokkien Prawn Mee
Founded in the 1950s by Toh Seng Wang, this stall originally hawked its dishes from a pushcart along the streets of Tiong Bahru. Since moving to ABC Brickworks Food Centre, Mr Toh has passed the recipe on to his son, who has an immense passion for the craft.
ABC Brickworks Food Centre. 6 Jalan Bukit Merah #01–13, Singapore 150006.
Mon & Tue, Thu–Sun 3–10.30pm.
Fu Ming Cooked Food (Redhill Food Centre)
A staple dish that has its roots in Chinese-Teochew cuisine, chai tow kway (fried cubes of radish) comes in two variations—a white version that’s fried with a beaten egg, and a black version that gets its colour from a sweet soy sauce. This hawker stall serves up both varieties of this crispy, fragrant dish, and you’ll want to sample both to see which you prefer.
Redhill Food Centre. Blk 85 Redhill Lane #01–49, Singapore 150085. +65 9641 0565.
Mon–Sat 5pm–1am; Sun 6–1am.
Hong Heng Fried Sotong Prawn Mee
With signature Hokkien mee (fried prawn noodles) cooked to order in small batches and fried up in a wok to retain its traditional, slightly charred flavour, it’s no wonder that Hong Heng Fried Sotong Prawn Mee has been around as long as Tiong Bahru Market itself. Be sure to visit this stall early in the day, as their dishes tend to sell out before their listed closing time of 7.30pm.
Tiong Bahru Market. 30 Seng Poh Road #02–01, Singapore 168898.
Tue–Sun 11am–3pm, 4.30–7.30pm.
Ka-Soh Restaurant (Outram Park)
Also known as Swee Kee Fish Noodle Stall, this establishment serves up traditional Cantonese fare. Before setting down roots in Chin Chew Street, original founder Tang Kwong Swee worked from a pushcart at the now-defunct Great World Amusement Park. The restaurant specialises in a range of Cantonese comfort food, from claypot tofu and fried prawn paste chicken to piping hot bowls of fish soup.
Alumni Medical Centre. 2 College Road, Singapore 169850. +65 6473 6686.
Daily 11.30am–2pm, 5.30–9pm.
Tiong Bahru Hainanese Boneless Chicken
Chicken rice purists will tell you that steamed chicken is the only option when it comes to Singapore’s unofficial national dish, but you should be able to pick whatever tantalises your taste buds. Tiong Bahru Hainanese Boneless Chicken Rice allows you to mix and match roast and steamed chicken, so that you can enjoy the best of both worlds. Be sure to sample their homemade chilli sauce for an added punch.
Tiong Bahru Market. 30 Seng Poh Road #02–82, Singapore 168898. +65 9750 9846.
Koh Brother Pig’s Organ Soup (Tiong Bahru Market)
Second-generation hawker Thomas Koh left his career in graphic design to help his parents man Koh Brother’s Pig’s Organ Soup, which has been around since the 1950s. This stall’s signature dish—a peppery soup of pig innards and pickled vegetables served with rice— remains a crowd favourite for its robust, meaty taste.
Tiong Bahru Market. 80 Seng Poh Road #02–29, Singapore 168898. +65 8113 7218.
Tue–Sat 8.30am-3.30pm, 6-8.30pm; Sun 8.30am–3.30pm.