Meet the Hawkers

Meet the Hawkers

Sometimes you've got to dig deeper in search of the good stuff. Local hawker fare all over Singapore.
Fiona Ting
Fiona Ting

One stall, endless varieties. You can have yours with lean sliced pork, pork ribs, pork inerts, even prawns whole or sliced.
Pair those ingredients with your favourite type of noodles, and finally, choice of having your bowl of noodles soup or dry. Their broth has a frontal sweetness of roasted prawn shells, depth of pork bones, no doubt long hours of brewing, but mostly definitely also plenty of MSG. Dry versions come tossed in a saucy sweet chilli mixture that almost has a tomato sambal feel to it.
Need more heat? Feel free to dump in the gunpowder chilli powder (usually available on the tables within the coffee shop).
Famous Lao Zhong Zhong Ngoh Hiang is also available for takeaway from the coffee shop just across the street!
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So grateful that they’re still open during the Circuit Breaker. Katong Shopping Centre’s famous Delicious Boneless Chicken Rice, known for their juicy tender chicken, free flow achar and soup. Although there’s no ‘free flow’ since these are delivered, the owners definitely packed enough achar and soup for everyone. Big love.
Ordered via @grabfoodsg.

Kindly note that you’ll have to request if you want your chickens deboned.
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Still our favourite go-to Roasted Chicken Rice. Tender roasted chicken in a sauce generously flavored with sesame oil. I’ll always request for an additional saucer of fried garlic-shallot mix (bottom right), it goes well with everything including their soup of the day (usually Cabbage or Radish Corn or Peanut). Soup refills and free achar are a bonus!
Totally digging their implementation of the queue number system; it allows you to sit and wait at your table once you’ve ordered till your food is ready for collection. Less overcrowding at the stall itself. Makes everyone happy.
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Hands down the best Tau Sar Piah in Singapore. I haven’t tried anything else that comes close.
I used to love the sweet version when I was a kid but now definitely prefer the salty one. The salty-sweet bean paste encased within a buttery old-school shortcrust pastry and white sesame seeds.
If you’ve been there enough you’ll also notice that they have a ‘no waste’ policy and sell the broken/rejected/slightly overbaked pieces for cheaper. I’d go for those any day.
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Since this came highly recommended by foodies @alldecked and @veronicaphua, I knew I was missing out.
Finally made my way there (weekday 3pm, no queue yesss!), ordered the soup version despite the hot weather, but was still souper satisfied. Their meat+veg is to noodle ratio is quite literally 1:1 and, for 4.3bucks a bowl, that’s a real steal.
At L32, their eggs are cracked into your bowl before they ladle piping hot soup over (unlike most other joints who boil their eggs together with the soup) which results in an onsen-type egg white and very runny yolk. Thoroughly enjoyed the thickeness of their noodles, and the simple but tasty white pepper seasoning on their lean meats.
I’d say, as good as my favourite BanMian joint in Toa Payoh Blk 186. Can’t wait to come back for the dry version!
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Masala Chicken and Mutton Kheema were so flavorful and extremely tender. Especially enjoyed the Raita here; cucumbers were still crunchy unlike most restaurants who serve them soggy.
I’d say almost as good as Samy’s Curry in Dempsey, without the hefty price tag.
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A small scaled eatery specializing in Chinese snacks. Amongst them, their signature: Fried Bao, also known as 生煎包.
Each serving comes with four buns, each piping hot and filled with minced pork and pork soup. Don’t be deceived by it exterior, these buns are HOT; take extra caution before sinking your teeth into one.
Although multiple other reviews have expressed their dissatisfaction with these buns, I think if you put stereotypes aside, the thick bao walls were necessary to hold in the soup, also to ensure that delicious crisp crust at the bottom. Definitely one of the items I’d return to savour.

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I’ve never been a fan of Black Carrot Cake. This stall made me a convert, well, at least just for theirs. He’s got plenty Chye Poh along with the egg and white radish cake, fries everything in a wok on high heat together with a splash of black soy sauce, allowing the sugar to caramelize and form crisp sweet edges around the carrot cake itself. They only open till 11am daily, so you’ve gotta be a early riser to catch this worm.

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I’ve never been a fan of Black Carrot Cake. This stall made me a convert, well, at least just for theirs. He’s got plenty Chye Poh along with the egg and white radish cake, fries everything in a wok on high heat together with a splash of black soy sauce, allowing the sugar to caramelize and form crisp sweet edges around the carrot cake itself. They only open till 11am daily, so you’ve gotta be a early riser to catch this worm.

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It’s mix and match, coconut-loaded fried stuff galore! The fragrance of their steamed coconut rice greets you the moment you set foot in this joint. I loved that you’re allowed to pick your own ingredients and how much you’d like to pile on your plate.
Friends introduced me to their ‘Ayam Masak Merah’; slow braised Spicy Tomato Chicken, which was fork tender and I absolutely love the sauce on their coconut rice. Food is on the slightly pricier side, but definitely tasty and authentic.
Oh yes! Did I mention, free flow Coconut Rice?

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It’s mix and match, coconut-loaded fried stuff galore! The fragrance of their steamed coconut rice greets you the moment you set foot in this joint. I loved that you’re allowed to pick your own ingredients and how much you’d like to pile on your plate.
Friends introduced me to their ‘Ayam Masak Merah’; slow braised Spicy Tomato Chicken, which was fork tender and I absolutely love. Food is on the slightly pricier side, but definitely tasty and authentic.

Approx 7bucks for everything above.

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Back at my favourite zichar spot to try other drool-worthy offerings from their menu.
This is actually the 奶黄鲍鱼菇 which should translate to “Buttered Abalone Mushrooms”. A fantastic combination of sweet and savoury, enhanced with the fragrance of curry leaves; reminded us very much of curry-flavoured Twisties in a good nostalgic way. The fried batter retains its crispness well, coupled with the slight sponginess of the thinly sliced mushroom in the middle.
So good, we ordered another plate to snack on right after our meal.

8 Likes

Food only. For more daily snippets, look me up on Instagram: @fionatingx

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