Located in a corner of Jin Fa Kopitiam is Ann Chin Popiah. The old brand has been around for many years and has since expanded to seven outlets islandwide. The popiah skins are made fresh daily and filled with handmade sweet sauce, chilli, lettuce, bean sprouts, crushed peanuts, fried four bits and eggs. This ultimate local delicacy is delicious, low-carb and healthy.
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.
Its signature item has been described as “Din Tai Fung-style” fried rice. Voted one of the best Pork Chop Fried Rice in Singapore. They cook a sick variety of fried rice, come and try don’t be shy.
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.
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.
Jian Bo Tiong Bahru Shui Kueh was founded by Mr Wang in 1958. Arriving in Singapore from a Teochew province in China, Mr Wang earned his keep by selling shui kueh with his trusty pushcart at Tiong Bahru Market.