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Finally had the chance to try this highly rated Chee Cheong Fun at Old Airport Road Hawker Centre and i was not disappointed. The handmade rice rolls were smooth & silky and filled with fresh ingredients while drenched in an umami soy sauce. Definitely a good snack to have if you’re in the area.


Consistently, taste quite similar to other Nyonya Chendol around the island.

Ball of crushed ice, drizzled with thick coconut cream & gula melaka, decent amount of green chendol and sweet corn.


🤩 (But the number 1 place for red tea jelly to me is still Changi village hawker's one heh) #burpple #burpplesg #redteajelly #oldairporthawkercentre #oldairporthawker #hawkerfood #hawkersg #hawkercentresg #food #foodiesg #sgfoodie #whati8today #8dayseat #vscofoodie #iweeklyfood #foodporn #foodstagram #vscofood #foodphotography #sgmakan #sgmakandiary #sgfoodstagram #singaporeeats #exploresingaporeeats #exploresg #whatsgoodhere #foodtrails #sgfoodies #sgeats

1 person share for the Kway Chap + Kuey + Egg ($5.60).
Location: Blanco Court Kway Chap, Old Airport Road Food Centre, 51 Old Airport Road, Singapore 390051
#kwaychap #burpplesg #burpple #sghawker #sghawkerfood #oldairportroad

Simply not the best. The Chee Cheong fun skin was too soft and limp for my liking. The auntie had not been too generous on the amount of prawn and scallop filling either. However most importantly, they failed to nail the aromatic savoury black sauce drizzled over most freshly made Chee Cheong Fun. So it was a miss for me.

Personally I love Pin Wei Chee Cheong Fun at Pek Kio Market, for their Chee Cheong Fun skin is always so silky and delectably chewy. As for the sauce, I have yet to find any better ones out there. The family under Pin Wei is way more friendly too👍🏻

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It was convincing that the char siew is a crowd favourite as the caramelisation was really on point. Savouring that char siew and roasted pork was a great delight as I personally preferred a fats to meat ratio of 1:2 which they delivered and of course their intensely charred aroma was a die for.

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You’d think that a stall that takes the better part of an hour to serve you your food would be, at the very least, decently delicious. Well, 132 Claypot Rice is here to laugh in your face and downright disappoint you.

I’ll admit, I had a craving for claypot rice and I decided to heed a top 10 list on one of Singapore’s biggest food blogs for once. That’s mainly due to the terribly tragic and horribly heartbreaking closure of my favorite (and best in Singapore) claypot rice over at ABC market. When I got to Old Airport Road, I ordered the two person portion, got the little electronic buzzer and happily settled down to await my little earthenware vessel of heaven.

Approximately 50 minutes later, said buzzer starts vibrating like a single woman’s battery operated boyfriend, and I eagerly took said claypot back to my table, mixed it up and slapped a yuge spoonful down onto my bowl. You see, that’s where the trouble began. There was a nice aroma of charcoal smokiness, and the charmingly crispy bits of rice stuck to the sides of the claypot, but there was NO SEASONING.

I’m not even exaggerating, it was beyond bland. The dark soy sauce was really only there for cosmetic purposes as there wasn’t even a hint of sweetness. The rice was boringly bland, and the chicken was so tasteless that a whole gang of brothas and sistas from the ‘hood would probably lynch mob you for disrespecting chicken like that. The only real saving grace were the slices of lup cheong, and there wasn’t even remotely near enough of that to even begin to salvage this dish.

This review might sound incredibly harsh, but it only just begins to scrape at the surface of my disappointment. After seeing all the good reviews online, and the hangry anticipation after waiting nearly an hour, my disappointment is immeasurable, and my day is ruined.


The char kway teow today was alittle more tangy than sweet and alot more spicier than usual. Star on the plate were the crunchy beansprouts. It was a quick fry and no wokhei present.
I call this my moody plate of char kway teow.

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Have they raised the prices? Yes
Is it better than before? It’s the same
Does it still work? Hell yeah

Take the chicken cutlet, ask for their signature garlic sauce, whack two eggs on top for ~$8. I’ll suggest you order some liang teh from the stall a few doors down to balance this sinful but oh so reliable combination.

No patience and desire to queue for it between then and this morning, and likely not for the next 10 years, unless the queue has less than 5 pax. There are definitely better options out there, and with much much shorter waiting time.

Looking at the daily queue, I think most people won't agree with me 😅
#xinmeixiang #xinmeixianglormee #oldairportroadhawkercentre #oldairportroad #lormee #01116
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This wasn't the most fantastic. Bit too overcooked, and the black pepper sauce was sweet...

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