1 Kadayanallur Street
#01-64 Maxwell Food Centre
Singapore 069184

(open in Google Maps)

12:00pm - 07:30pm

12:00pm - 07:30pm


12:00pm - 07:30pm

12:00pm - 07:30pm

12:00pm - 07:30pm

12:00pm - 07:30pm

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From the Burpple community

This stall was in spotlight recently after they announced their retirement next year and planning to sell their recipe for S$1 million.

So make sure you make your way down to taste it before they sell out and retire.

They offer a few sets for you to choose, in case you couldn’t decide what to order. Or else ala-carte is welcome here.

Every set comes with a plate of beehoon to accompany your ngoh hiang, with sweet and spicy condiment.

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Seems like a popular choice amongst patrons at Maxwell.

The traditional crispy egg cake and the fishballs were faultness but the bee Hoon was pretty disappointing and so was the chilli . Both were too sweet and missed the mark of a good traditional kind of savoury bee Hoon and the heat expected from the chilli .


Set D (S$8.80)
1 piece of everything + 2 bee hoon (S$0.70)
Mom felt the items had been refried too many times. Kind of dried up.

China Street Fritters
Address 🏡 : 1 Kadayanallur Street, # 01-64 Maxwell Food Centre, Singapore 🇸🇬 069 184

The only open at 11am (or even noon) and close relatively early at 7pm, but they serve the most unusual and probably yummiest handmade ngoh hiang in Singapore.

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 Hokkien-style ngoh hiang (meat roll), and other delicious fried snacks such as guan chang (pink Hokkien sausage), egg slices and liver rolls.

Read more: https://www.misstamchiak.com/china-street-fritters/

Date visited: 19/5/2018 (Sat, 12:30pm)

Ngoh hiang (dialect for “five spices”) has its roots from the Hokkien and Teochew dialect groups.

The Hokkien-style ngoh hiang stalls are very rare these days and they offer classic items like meat roll (popularly known as “ngoh hiang”), liver roll, pink sausage and egg lard cake. I didn't choose the liver roll though.

For the three classic items chosen, they were all handmade by the stall.

My favourite was the handmade egg lard cake. They are crispy on the outside. They are so rare that I have not really seen them outside before, at least not at the Teochew Ngoh Hiang stalls I have frequented.
The pink sausage had a good balance of lean meat to fat ratio.
The meat roll was meaty and flavoursome.

The chilli sauce was savoury, but too watery.