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Tai Wah Pork Noodles came from humble beginnings with a tale of survival of a southern Chinese young man driven by poverty, wars, and hunger to migrate to Nanyang ( South East Asia). The late Mr Tang Joon Teo (Old Mr Tang) came to Malaya and then finally settled down in the Straits Settlement of Singapore. In Singapore, to satisfy his desire for the taste of his hometown and to bring the familiar taste of home to his fellow Chinese, and to make a decent living for himself, he started Tai Wah Teochew Minced Pork Noodles in 1939 at Taiwah Coffee Shop at Hill Street, Singapore. His relentless pursue to develop, horn the noodles, cooking to minute precision and the secret concoction recipe of chilli and vinegar.
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Out of needing a stable livelihood, owner cum Chef Cheong Weng Wah learnt the ropes of perfecting a plate of chicken rice from a friend who had worked at the Mandarin Hotel in Singapore. After learning and mastering the art of creating the dish, Cheong then passed on the ropes to his brother, turning the business into a sibling partnership. Since its opening in 1988 at the Tiong Bahru Market, the two brothers presently own many stores islandwide. Now, Tiong Bahru Hainanese Boneless Chicken Rice has become a household name in Singapore and has been proudly awarded the Michelin bib gourmand since 2016. This Michelin Bib Gourmand stall is featured on national media as well as local television channels such as Channel U. It is also a favourite amongst local and overseas celebrities, including Hong Kong actor Chow Yun Fat.
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Chef Wei HK Cheong Fun specialises in the creation of authentic Hong Kong-style cheong fun, meticulously handmade to order. Our diners are presented with a tantalising selection of cheong fun, each tailored to cater to diverse tastes and preferences. Standout options include the Mushroom Cheong Fun and Char Siew Cheong Fun, both of which are must-tries. Every aspect of this humble dish, from the soft and velvety rice noodle sheets to the homemade Hong Kong-style sauce and delightful fillings, is prepared with meticulous care using traditional methods daily.
Chef Thoo’s dedication to innovation is evident in the continuous creation of new dishes through extensive research and development. Cheong fun may seem simple, but it perfectly embodies Chef Thoo’s philosophy that anything basic and straightforward can be transformed into something delicious and comforting when crafted with time, love, passion, and effort.
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PANJANG
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Chef Lester Li’s inspiration to start a fried rice stall came from his love for fried rice and the people around him love fried rice as well. That led him to start King of Fried Rice, successfully establishing it from a humble one-man stall at Golden Mile Tower in 2018 to 30 over outlets across Singapore today. It is famous among its supporters to be an affordable, tasty, and value-for-money Egg Fried Rice and many loves its famous Pork Cutlet with Egg Fried Rice. Through numerous R&Ds, King of Fried Rice’s menu grew with new flavours and creations. He says “I hope to be the king of fried rice by giving customers restaurant-style fried rice at affordable prices”.
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Hill Street Coffee Shop aims to recreate the coffee experience that once populated the scenes of Singapore. Be brought back to the early days of coffee shop where you find yourself surrounded by the aroma of freshly brewed Kopi or coffee in Hokkien, strong flavours of kaya and the hustle and bustle of a coffee shop in the golden era.
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Drawing upon cherished family recipes passed down through the ages, Chef Pang Kok Keong crafted each element of his Hakka Yong Tau Foo and came up with a menu of other authentic Hakka favourites such as the Pang’s Hakka Thunder Tea Rice, Abacus Seeds and Hakka Radish Ball, with meticulous care and attention to details. He wanted to safeguard the legacy of Hakka dishes and preserve his roots. He said, “My only wish now and when we started Hakka Pang has always been the same, which is in hope that the generation now and the next will still get to taste authentic Hakka delicacies as I believed that the food of the dialect is as important as the dialect itself.”
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Hill Street Hainanese Curry Rice, a beloved culinary gem originating from the Hainan province of China, embodies a fusion of diverse flavors and cultural influences. This comforting dish features steamed white rice accompanied by an array of tantalizing side dishes, such as curry chicken, braised pork, crispy pork chops, fried fish, fried eggs, and vegetables. What sets it apart is the aromatic and creamy curry sauce, crafted from a blend of coconut milk, curry powder, and spices, offering a perfect balance of heat and richness. Each element, from the tender meats to the fragrant sauce, tells a story of tradition and innovation, reflecting the adaptability and creativity of the Hainanese people. Hill Street Hainanese Curry Rice is not just a meal; it’s a culinary journey through history and culture.
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PANJANG
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Ex-banker Ler Jiewei is the 5th generation hawker for the stall which he took over from his parents, who are still operating their stall at Eunos Hawker Centre, and has went on to perfecting the recipe that was passed down to him from his great-great grandfather. The hardworking pioneer built his legacy by literally carrying his kitchen, charcoal stove and food on a bamboo pole across his shoulders back in the 1920s, selling his signature bak chor mee (minced meat noodles) in Kampung Chai Chee. Despite the changing times and tastes, the new generation hawkers remain faithful to the recipe and ingredients to allow their customers to relive memories through a bowl of traditional bak chor mee.
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Crafted by former MasterChef Asia finalist Aaron Wong, Jiak Song Mee Hoon Kway beckons you to embark on a culinary journey, savouring the exquisite flavours and artisanal expertise of handmade Mee Hoon Kway. Drawing inspiration from Japanese Ramen techniques, Chef Aaron has meticulously honed his craft to deliver unparalleled taste experiences. Each bowl of Mee Hoon Kway is prepared to order to achieve the perfect balance of smoothness and chewiness in every bite. Complementing this delightful Mee Hoon Kway texture is our signature pork-based broth, simmered to perfection and imbued with a depth of flavour that sets Jiak Song apart. Immerse yourself in Jiak Song Mee Hoon Kway, a labour of love infused with subtle hints of smokiness. Let each spoonful transport you to a realm of culinary delight, where every mouthful is a testament to our commitment to excellence.
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PANJANG
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Roast Paradise rose to prominence for its delectable char siew and crispy roasted pork, a testament to the determination of its founders, Kai Koh and Randall Gan. Since its inception at Old Airport Road Hawker Centre in 2016, the duo faced numerous hurdles, from navigating the complexities of hawker stall operations to enduring gruelling hours and staffing shortages. Despite challenges like weathering a pandemic and overcoming personal health setbacks, they persevered. Specialising in three types of roasted meats – Char Siew, Roast Pork, and Roast Duck – their char siew is a standout, slow-cooked over charcoal for three hours and glazed with a sweet sauce for caramelisation. Cooked in Kuala Lumpur-style, this preparation ensures tenderness and a rich, smoky flavor, offering a heavenly meal for roasted lovers.
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From the legendary curry rice stall in Jalan Besar, patrons of this curry rice stall come for its crispy pork chop that’s cut up with scissors that emit a snapping sound that can be heard a metre away. Curry gravy and braised pork sauce is poured over steamed rice, accompanied with your choice of sides.
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Mr Koung Boon Kong first started out selling noodles in a pushcart along the streets of Geylang, before opening his own stall in 1964. Since then, Koung’s Wan Tan Mee has established a name for its old-school rendition of the hawker dish – with delicious roasted char siew, using fatty cut meat, springy egg noodles and handmade chilli. Having amassed loyal fans over the decades, Koung’s Wan Tan Mee has earned a revered spot on “”Best Wanton Mee in Singapore”” lists. What sets Koung’s Wan Tan Mee apart is not just the delicious flavours but also the preservation of traditional cooking methods, such as using an on-site charcoal oven for their char siew. This dedication to authenticity ensures that each bite is a nostalgic taste of the past, reminiscent of the flavours that have delighted generations.
As they continue to serve up their signature dish with pride, Koung’s Wan Tan Mee remains a beloved institution in Singapore’s vibrant food culture.
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Established in 2018, Old Teochew 老潮州, lovingly founded by the dynamic husband and wife duo, Mr. and Mrs. Quck, embodies the essence of tradition with every bite of its signature dishes: Mee Siam and Satay Bee Hoon. Driven by a shared passion for preserving traditional local delights, Mr. and Mrs. Quck embarked on a culinary adventure to bring back the lost art of Satay Bee Hoon, a dish they felt was disappearing from Singapore’s bustling food landscape. Alongside this endeavour, Mrs. Quck introduced her homemade Mee Siam to the menu, inspired by her deep affection for this iconic Singaporean dish. Their unwavering commitment to quality and authenticity ensures that every bowl of Satay Bee Hoon and Mee Siam served at Old Teochew is a true labour of love.
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Established in the 1930s, Garden Street Kway Chap, affectionately known as “Blanco Court Kway Chap” among patrons, originally sold its delicacies on bamboo poles along Rochor Street. In the 1970s, it opened its own licensed push cart stall on Garden Street along Beach Road, hence adopting the name Garden Street Kway Chap. Jason, the current owner and a member of the family hawker lineage, inherited the business from his grandfather, the founder. Having grown up immersed in the business, Jason continues to perfect the family recipe and innovate new dishes that have gained popularity. Indulge in the unique herbal essence of Jason’s kway chap, simmered in a fragrant gravy infused with his family’s secret blend of nine herbs.
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Flourful Delight was founded by Chef Lei. He got his training by cooking for travellers in hostel kitchens while on his own travels. Many complimented his culinary skills, which he later perfected under the guidance of an ex-Tung Lok Chef.
He started Flourful Delight in 2019 with the first stall at Golden Mile Food Centre, with the aim to provide everyday food for the people. Chef Lei’s signature Xiao Long Bao dish is handmade and delicious, with broth that is slow-cooked and simmered for over 12 hours to produce a very natural and rich flavour. Be spoiled with generous meat offerings of Guo Tie and high-quality springy noodles.
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Started off with 2 brothers, Ng Seng and Ng Tong, who arrived in Singapore in 1940’s from Xiamen, Nam Sing Hokkien Mee believes in the freshness of ingredients in every plate of hokkien mee. The unique use of thin bee hoon changes the texture of the dish while allowing the noodles to soak in a decent amount of rich prawn and meat stock.
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Kaki Makan, a Halal concept, aims to recreate the experience of a local coffee shop into a fresh and modern dining concept for Halal diners to enjoy. Enjoy authentic local delights such as Mee Siam and Mee Rebus with an aromatic cup of freshly brewed Nanyang-style Kopi. Patrons can also have a quick snack of Steamed Bread with Butter and Homemade Kaya or steamed dim sum for the truly local experience.
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Thai Makan by Thai Dynasty is a halal brand serving authentic halal Thai food at affordable prices.
At Thai Makan, the aim is to provide authentic and yummy halal Thai street food to all customers. Thai Makan was also created to provide halal Thai food specially for our Muslim friends, to allow them to indulge in the amazing taste of Thailand.
Thai Makan has established itself as an icon of quality and authentic halal Thai food.
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PANJANG
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Nikmat Nasi Lemak is founded by HUSK Nasi Lemak, a traditional local favourite with a modern twist. Its Head Chef Gideon Tan has over 14 years of experience in local traditional delights, Balinese and Western Cuisines, Head Chef Gideon was able to create an exquisite range of Nasi Lemak dishes and sides that will take you on a gastronomic adventure and have your taste buds dancing with delight! At Nikmat Nasi Lemak, we believe in using only the freshest ingredients and freshly cooked prior to each order. Our specially created dishes; with a modern twist, include Lemak Chicken, Assam Pedas Fish and Chef’s Signature Chicken Cutlet, not forgetting to top it off with our delicious secret recipe Sambal Chili!
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Pondok Indah Indonesian Nasi Padang is a beloved eatery known for its authentic and flavorful Indonesian cuisine. Founded by Lindawaty Siam, an Indonesian-born Chinese cook, the restaurant serves over 30 meticulously prepared dishes daily, blending Singaporean and Indonesian culinary styles. Signature offerings include Beef Rendang, Ayam Lemak Chilli Padi, Asam Pedas Stingray, and Lontong, all made with fresh spices and homemade rempah. With a history of long queues and a dedicated following, Pondok Indah has earned a reputation for its rich, traditional flavours and affordable prices, starting at just $2.50 for mains.
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PANJANG
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Waker Chicken specialises in authentic Korean fried chicken at an affordable price point. A popular brand in Korea, Waker Chicken Singapore was introduced by two Koreans who missed the taste and experience of Korean fried chicken back home and decided to create their own.
Waker Chicken aims to provide delicious fried chicken at a good price point, that will have people coming back for more!
All freshly made upon order, Waker Chicken has a variety of Korean speciality chicken flavours, such as Original Crispy, Sweet Spicy, Soy Sauce, and Honey Butter. You may also opt for their ramyeon options to get the best of both worlds.
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PANJANG
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Fire Western ‘N’ Grill, founded by Ricky Huang, opened its first outlet at Causeway Point in 2011. Ricky’s food journey dates back to 1990, beginning with selling chicken rice in Tampines. In hopes of creating a more inclusive dining experience, Ricky turned to Western food to attract a more diverse crowd, including his Muslim friends.
His team includes a former Pan Pacific Western chef. Through research and multiple rounds of trial and error, they crafted unique recipes together, with every dish dedicated to quality and taste. For example, the signature Hawaiian Chicken offers a tasty contrast between savoury grilled chicken and sweet pineapple slices. The meat is marinated in a special blend of more than ten herbs and spices, providing a sensational flavour that keeps customers coming back for more. Another customer favourite is the creamy, rich Carbonara, which boasts a flavourful bite alongside a smooth and silky texture. The team aimed to offer a variety of Western dishes to ensure there is something for everyone. Every bite allows customers to taste the passion, creativity, and commitment poured into each dish’s
creation.
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