Hawker Hunting

Hawker Hunting

Always out to hunt for the best hawker food in town and those hidden gems that have yet to be discovered.
Terence Ong
Terence Ong

This stall is famed for its power cendol. What’s special about the cendol here is that gooey caramelised gula melaka is drizzled on finely shaved ice. This certainly is a refreshing treat on a hot day.

A perennial lunchtime favourite with a constant stream of long queues. The curry chicken cutlet noodle here is one of the signatures here. Add some char siew ($1.50) and dumplings ($2) makes this a very hearty lunch with the possibility of ending up in a food coma.

This is one of the better laksas around in town. A rich, fragrant taste as they use coconut milk instead of evaporated milk used by many laksa stalls these days. Just like the old school say of eating laksa, no chopsticks, just a spoon.

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Besides char kway teow, the auntie at this stall also fries it with bee hoon or mee tai mak. Overall, it’s a decent plate of ckt but a tad too sweet for my liking.

Enjoyed the old school style dumpling, char siew and chicken feet noodle ($6) at this hole in the wall stall in Hougang.

Flavourful yet sinful plate of jumbo hokkien mee ($15). They are very generous with the squid and prawns here. For those who like the wet style of Hokkien mee, this is a very good version. I love how they still use charcoal to fry them which really brings out the wok hei. For those who like or luak/ or nerng, you can get a decent version here to complement your meal.

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This Wong Pou Sang Meen (Yellow Cloth Crispy Noodles) is a fine example of how simple dishes can be so tasty. Basically, it’s crispy noodle fried with lard and oyster sauce topped with a silky, fluffy omelette and generous servings of chye sim and prawns (although I didn’t eat the prawns). An off the menu item that comes in only one size ($20) but it’s an open secret that this dish is one of its signature dishes at this stall.

There is usually a long queue for this popular stall at Serangoon but I went after lunch so I did not have to queue. They are generous with the servings here and a three meat combination of roasted duck, roasted pork and char siew ($6.50). Char Siew was nicely caramelised, lean and chunky. However, what struck out the most was the roasted pork which was large, mouth watering slices and a very crisply crackling. The duck was good but I don’t have a lasting impression of it.

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I don’t eat prawns on most occasions so I never desired to eat prawn mee. However, most of these stalls also sell pork rib/ tail noodles. Had the dry pork tail noodle which was amazing.

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A perennial favourite with tourists who will queue 20-30 minutes to savour our national dish. This is one of my favourite chicken rice in Singapore partly due to the fact that I grew up eating this, way before it was made famous by Anthony Bourdain. The rice here is very fragrant and the chicken here is smooth and silky, considering the fact that I ordered chicken breast this time. The chilli sauce here is pungent yet satisfying and I’m always yearning for more. A plate goes for $4 upwards now. A decade ago, the starting price was $2.50 and that would have satisfied your chicken rice cravings.

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