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Jaffna Duck Curry
Duck cooked tender in light coconut gravy, creamy yet gentle with spice warmth. Felt different from the usual and easily my favourite of the meal 》$34

Seeni Sambol
Caramelised onion that’s rich and sticky with tamarind giving a sweet‑tangy lift. Paired beautifully with the curry and rice 》$8

Dallo Baduma
Crispy fried calamari with a buttery chilli kick. Good crunch and flavour though it didn’t fare as well compared to the duck curry 》$26

Yellow Rice
Fragrant and fluffy, cashews adding bite and caramelised onions bringing sweetness. Ordered the half portion and it’s still enough for sharing between two 》$5

The exterior comes out golden brown and cracks with a clean crunch. Inside, the crab filling is soft and creamy, carrying gentle sweetness that blends with Sri Lankan spices. The dip adds a garlicky and peppery lift that brightens the richness, making each bite layered and lively 》$18

This long-serving brand was established in October 1974 by Chellappan Sankaranathan, who named the casual restaurant after the Apollo 11 moon landing, with the hope that the restaurant would 'take-off' like a rocket.
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Their plain version is amongst the best around, with smoky bready sweet savoury flavour and crisp chewy fluffy texture, with decent char-brown colour from high heat in the tandoor oven. By contrast, their garlic version is amongst the more straightforward around, with smoky bready savoury spice flavour and crisp chewy fluffy texture.
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Naan
The Banana Leaf Apolo
@ 56 Race Course Road
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More details:
https://ivanteh-runningman.blogspot.com/2026/01/best-of-singapore-hawkers-naan.html

Established in September 1995, this casual eatery is known for its authentic and homely North Indian dishes, made fresh daily.
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Their rendition is baked in a tandoor oven, with a signature light and fluffy soft texture, great for scooping up curries. Their plain version is large and filling with smoky bready sweet flavour, while their garlic version is big and filling with smoky bready savoury salty spice flavour. Bits of fresh coriander lend a mild vegetal bitter herbal flavour, a touch of freshness.
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Naan
Jaggi’s Northern Indian Cuisine
@ 36 Race Course Road
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More details:
https://ivanteh-runningman.blogspot.com/2026/01/best-of-singapore-hawkers-naan.html

This long-serving brand was established in October 1974 by Chellappan Sankaranathan, who named the casual restaurant after the Apollo 11 moon landing, with the hope that the restaurant would 'take-off' like a rocket.
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They've given their rendition a South Indian flair, slow-cooking the deboned mutton chunks in a karahi wok, with a hot blend of mustard oil and spices, including cumin, cardamom, cinnamon, and Kashmiri red chili. Enhanced with red onions, tomatoes, whisked plain yoghurt, and fresh coriander.
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The result is a thick creamy oily yet mild curry gravy, carrying yummy meaty savoury vegetal tangy sour sweet earthy spice flavour. The meat is tender chewy and comes apart beautifully.
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Mutton Rogan Josh
The Banana Leaf Apolo
@ 54 Race Course Road
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More details:
https://ivanteh-runningman.blogspot.com/2025/11/best-of-singapore-hawkers-mutton-rogan-josh.html

Established in January 1985, this humble stall specialises in South Indian dishes, particularly those from Tamil Nadu state in India. Their affordable prices and delicious tastes create repeat customers.
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Their rendition has boneless mutton chunks marinated in plain yoghurt, powdered red chili, and other whole spices, with a base of stewed tomatoes and red onions.
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The curry is thick and semi-dry, clinging to the meat. Has tender chewy sticky textures, with meaty salty savoury tangy sour spice flavour.
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Mutton Mysore
Sri Kamala Vilas Restaurant / Kamala Restaurant
@ Tekka Centre, 662 Buffalo Road #01-16
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More details:
https://ivanteh-runningman.blogspot.com/2025/11/best-of-singapore-hawkers-mutton-mysore.html

Established in August 1999, this halal-certified restaurant offers tasty dishes in a comfortable setting. They are known for being innovative, exploring Indian fare drive-through concepts and bento-box vending machine meals.
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Their signature dish has boneless mutton chunks marinated with plain yoghurt, curry leaves, turmeric, dried red chili, and other whole spices bloomed in mustard oil. Finished with roasted cashew nuts for body.
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Carries crunchy tender chewy oily textures, with sharp meaty salty savoury earthy spice flavour. The fiery heat from the chili lingers on the palate.
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Mutton Mysore
Sakunthala's Restaurant
@ 66 Race Course Road
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More details:
https://ivanteh-runningman.blogspot.com/2025/11/best-of-singapore-hawkers-mutton-mysore.html

Established in March 1996 by G. Shanmugam, this long-serving brand is amongst the most enduring, offering both North and South Indian fare in a homely, family-style setting.
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Their mutton cubes are marinated with plain yoghurt and whole spices, simmered in water till tender, then reduced with a semi-dry curry of tomato and red onions.
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The result is a tender chewy grainy dry texture, with deep meaty salty savoury tangy sour spice flavour. Best paired with white rice.
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Mutton Mysore
Gayatri Restaurant
@ 122 Race Course Road #01-01
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More details:
https://ivanteh-runningman.blogspot.com/2025/11/best-of-singapore-hawkers-mutton-mysore.html

Established in November 2006, this stall is widely known for their signature dishes of chapati and mutton keema.
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Freshly made daily, their rendition is more stew than curry, with chunks of minced mutton, peas, diced potatoes, in a thin yet robust spiced gravy. Notes of red chili, cinnamon, cumin, and cloves are distinct.
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Has tender chewy soft springy textures, with meaty savoury salty spice vegetal starchy sweet flavour, yum.
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Mutton Keema / Keema Matar
Azmi Restaurant
@ 168 Serangoon Road
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More details:
https://ivanteh-runningman.blogspot.com/2025/10/best-of-singapore-hawkers-mutton-keema.html

Cooking is more refined than other Indians in the area. Not quite Yantra or Rang Mahal, but not as expensive either. Nice ambience and décor, although a bit claustrophobic because it’s in windowless basement. Deserted when we visited.

Cooking is more refined than other Indians in the area. Not quite Yantra or Rang Mahal, but not as expensive either. Nice ambience and décor, although a bit claustrophobic because it’s in windowless basement. May smell like someone just farted. Deserted when we visited.

Cooking is more refined than other Indians in the area. Not quite Yantra or Rang Mahal, but not as expensive either. Nice ambience and décor, although a bit claustrophobic because it’s in windowless basement. Deserted when we visited.