Satay-Bee-Hoon

Once popular in past decades, Satay-Bee-Hoon, a beloved local hawker delicacy, is now at risk of disappearing. Unlike simpler dishes like Char Kway Teow or fish ball noodles, preparing Satay-Bee-Hoon requires skill and precision, making it a challenge for many present-generation hawkers to master.

This complete dish comprises white bee hoon, cockles, lean pork, cuttlefish, dried tau-pok, kang kong vegetables, bean sprouts, and a generous pour of hot satay sauce, topped with white sesame seeds. You can find this nostalgic treat at Zion Road Hawker Centre, specifically at the Teck Bee stall, where it's cooked by a pioneer-generation lady hawker.

Don't miss out on the opportunity to savor this vanishing delight before it's too late!

Legacy Lor Mee

One of the best traditional Lor Mee with recipe originated from the pre 1960s - the sticky dark soup, steam fish, braised egg, braised lean pork slices, bean sprout, with garnishings of dark vinegar, ground garlic, chilli sauce, spring onion, parsley and red cut chilli. It has been gaining populariy at Ci Yuan Hawker Centre, 51 Hougang Ave 9

Nasi Lemak

Nasi Lemak Ayam Taliwang Appetizing Nasi Lemak. Chicken wings, Selar fish, fried eggs (medium or well done) usually fried when ordered. Lemongrass flavored rice, good chilli. Ala-Carte or choose from wide range of set menu A to O. Outstanding clean kitchen. Ci Yuan Hawker Centre. 51 Hougang Avenue 9. #01-40

Mee Pok

Known to have started in Siglap in the 1970s, the 132 Teochew Mee Pok Kway Teow Mee located at 59 Marine Terrace, #01-105 is by far the most delicious I have ever tasted among even the Mee Pok pioneer hawkers who started as street hawkers in Tiong Bahru (still available at the Tiong Bahru Market and Food Centre) since the 1960s. I started patronising this stall at a coffeeshop in Kembangan, behind Astoria Park Condominium, in the 1990s. Back then, the lady boss who took turn with her husband ("master chef") to prepare the dish, usually advised patrons in advance of the 30 minutes minimum waiting time. The tender meats and small fishballs, the traditional Teochew light orange chilli sauce, soup, garnishing green, beansprouts, crispy lard bits and red cut chilli (normal size, not chilli padi) and the right texture of the noodle, tender but firm to the bite (Italian term in short "al dente" for Pasta) make the difference. Prawns are new ingredients to the original recipe adding value and varieties to the basic menu. In 1960s/70s it was commonly fishball noodle soup served with yellow noodle, Kway Teow, Kway Teow Mee, Bee Hoon or Bee Hoon Mee with fish ball and bean sprout. Gradually variety of ingredients were added over the decades and other versions such as Bak Chor Mee emerged in the market.

Carrot Cake

In the bustling Tiong Bahru Market and Food Centre, the Kampong Carrot Cake hawker stands as a testament to decades-old culinary tradition. Amidst the modernization of NEA-managed hawker centers, this stalwart continues to serve the original black carrot cake ("Chye Tow Kueh"), a relic of Singapore's culinary heritage, at affordable prices. Crafting this iconic dish requires skill to achieve a rich flavor profile that transcends the usual sweetness found in many variants. The secret lies in the absorption of the sweet black sauce into the stir-fried carrot cake, combined with a delicate blend of light sauce, garlic, chye por, egg, and chili.

In the bygone days, spring onions were absent from the garnish, and patrons would often bring their own egg for their packet of carrot cake to the mobile bicycle hawker. Sometimes, as the market closed in the afternoon, occassionally 1 or 2 eggs would row out from the secured chicken coop fence, kids would pick up to be incorporated into the day's servings. While the white version of carrot cake is a more recent addition, the allure of the original black variant persists.

As noted by the Straits Times on August 20, 2016, even esteemed figures like Joseph Schooling, the 2016 Olympic gold medalist, prefer their chye tow kueh black—emphasising the depth of flavor found in the darker renditions. Amidst the evolving culinary landscape, the Kampong Carrot Cake hawker stands as a custodian of tradition, ensuring that the legacy of this iconic dish endures for generations to come. Other recipes passed down from pioneer hawkers: Ghim Moh Hock Soon Carrot Cake, Tiong Bahru "Lau Chen"  Carrot Cakes and Beo Crescent Heng Heng Carrot Cake.

Char Kway Teow 

How to Order the Perfect Old-Style Char Kway Teow for Ultimate Taste Satisfaction

Discover the secrets to ordering the ideal old-fashioned Char Kway Teow for a flavor-packed experience that lingers on your taste buds. Learn the art of savoring each mouthful to prolong the enjoyment before cleansing your palate with a refreshing cup of coffee.

The traditional Char Kway Teow recipe boasts a delectable balance of flavors, featuring less black sweet sauce and a generous serving of light orange-colored chili sauce, garlic, crunchy Tau Gay (bean sprouts), and a touch of water. Avoid stirring the noodles excessively to maintain their smooth texture; instead, delicately pick them up with your chopsticks.

Indulge in the authentic taste of Char Kway Teow with its signature wok-hey aroma, complemented by a perfect blend of ingredients including cockles, sausage slices, green vegetables, garlic, chili, and bean sprouts. The addition of "Lup Cheong" Chinese sausage adds an extra layer of richness to the classic recipe.

Despite the diminishing size of cockles, the dish remains as flavorsome and delicious as ever. Visit Ci Yuan Hawker Centre at 51 Hougang Ave 9 #01-04 to experience this iconic dish, which traces its origins back to the former Orchard Road carpark street hawkers.

Char Siew Rice

Tiong Bahru Lee Hong Kee Roasted: Your Destination for Authentic Char Siew Rice Since 1960

Indulge in the time-honored tradition of Char Siew Rice at Tiong Bahru Lee Hong Kee Roasted, proudly serving this delectable dish since 1960, as stated on the stall signboard. Experience the mouthwatering combination of tender roast meat, complete with its signature burnt surface and blackened edges, served atop a bed of fragrant rice and accompanied by a generous serving of hot, thick black sauce.

In recent years, the popularity of this dish has soared, with its delicious thick roast meat and flavorful black sauce winning over patrons' hearts. This value-packed meal, featuring lean meat, crunchy fresh cucumber, and a lavish black sauce, is offered at an affordable price.

Visit Tiong Bahru Market and Food Centre at 30 Seng Poh Road #02-60 to savor the authentic flavors of Char Siew Rice at Tiong Bahru Lee Hong Kee Roasted, where tradition meets taste.

Hainanese Chicken Rice

Ah Khoon Authentic Hainanese Chicken Rice: A Culinary Delight Worth Indulging In

Savor the exquisite flavors of Ah Khoon Authentic Hainanese Chicken Rice, where every bite is simply delectable. This renowned dish features tender chicken paired with flavorsome rice, tempting you to enjoy an extra bowl without worrying about the calories. For just 2 dollars, delight in a plateful of half chicken serving, served with rice that's bursting with flavor.

Located at Ci Yuan Hawker Centre (51 Hougang Avenue 9 #01-05), Ah Khoon Authentic Hainanese Chicken Rice is owned and operated by a local varsity graduate. Through the Fei Siong "Entrepreneurship Programme," this enterprising individual was paired with retired old-generation hawkers who imparted invaluable knowledge, skills, and recipes, paving the way for this successful startup.

While the original plate of Hainanese Chicken Rice traditionally included cucumber with cuts of pineapple, this beloved dish has evolved over time. Reminisce about the past as you enjoy a taste of nostalgia at Ah Khoon's stall.

Since its inception in September 2015, Ci Yuan Hawker Centre has become a hub for quality food offerings, with hawkers like Ah Khoon enjoying sustainable business. While renowned establishments in prime downtown locations, such as Tian Tian Chicken Rice at historic Maxwell Hawker Centre, garner more attention and accolades, Ah Khoon's Authentic Hainanese Chicken Rice remains a hidden gem awaiting discovery.

Tian Tian Chicken Rice and Tian Tian Hainanese Curry Rice originated from the humble surroundings of Bukit Merah View Hawker Centre in the 1970s and 1980s. Attracting lunchtime crowds, predominantly comprising production workers from nearby manufacturing companies operating at the JTC Flatted factory along Jalan Bukit Merah, these eateries quickly gained popularity for their delicious offerings. Eventually, Tian Tian Hainanese Curry Rice relocated to the adjacent coffee shop, marking the next chapter in its storied culinary journey.

Indian Rojak

Discover the Essence of Indian Rojak: A Heritage of Singapore Hawker Culture

Indian Rojak holds a significant place in Singapore's vibrant hawker culture, reminiscent of the bustling streets of yesteryears. In the 1970s, amidst the evening hustle, Indian Rojak was among the array of delights offered by street hawkers. Picture a scene where about 10 pushcart stalls adorned the footpaths, offering tantalizing treats such as Fishball Noodles, Char Kway Teow, Mee Rebus, Satay, and a refreshing variety of drinks including Soursop, Pineapple, and Rose Syrup with Sabja seed drinks. These carts nestled along a 10-feet curve footpath at the junction of Alexandra Road / Jalan Bukit Merah, just outside Alexandra Village, opposite Queensway Shopping Centre.

Today, Indian Rojak continues to captivate palates at hawker centers, coffee shops, and the occasional air-conditioned food courts. Here, a colorful array of slightly fried vegetables, prawn fritters, potato, tofu, tempeh, egg, and fish cake beckon from glass shelves. Indulge in the savory delights by dipping each deep-fried morsel into the tangy red sauce, generously sprinkled with peanuts. For the authentic experience, accompany your meal with fresh cuts of green chili, cucumber, and the essential old-recipe red onion—a true hallmark of tradition that elevates the flavors to new heights.

Photo: Indian Rojak at Loyang Point "Our Family Foodcourt"

Hokkien Mee

Finding great Hokkien Mee can be a challenge, but several renowned stalls stand out in hawker centres and coffeeshops across Singapore. Notable names include 'Geylang Lor 29 Hokkien Mee' on East Coast Road, Eunos Kim Hokkien Mee, Changi Road Lim Hokkien Mee and Beo Crescent Yang Zhou Hokkien Mee. These spots are celebrated for their authentic flavors and traditional preparation methods.

While hawker centres and coffeeshops are known for their Hokkien Mee, food courts may not always deliver the same quality. For instance, I frequented Kopitiam Food Court at Tampines One, where I initially hesitated to try their Hokkien Mee due to concerns about it being prepared by general stall assistants rather than dedicated Hokkien Mee specialists. However, upon trying it, I was pleasantly surprised by its delicious taste.

Unfortunately, the stall I enjoyed has since relocated, but the quest for great Hokkien Mee continues. Whether you're exploring familiar hawker haunts or venturing into food courts, the search for exceptional Hokkien Mee remains a delightful culinary journey.

Mee Siam

Mee Siam, a beloved hawker favorite in Singapore, boasts a rich blend of Malay, Chinese, Indian, and Peranakan flavors. Infused with coconut milk, the thick gravy of Peranakan Mee Siam and its curry counterparts offer a creamy indulgence. While reminiscing about my childhood favorites, like the sweet and milky Indian Mee Siam at Farrer Park Food Centre, now a relic of the past due to urban development, I savor the memories of its unique taste.

Though not every rendition in the market maintains the traditional toppings—crunchy Kucai, bean sprouts, Tau-pok, lime, and chili sauce—some hawker stalls, such as those at Whampoa, Tekka, and Ghim Moh, faithfully uphold these essentials. Ghim Moh Mee Siam reminiscent of the now-gone Farrer Park gem, tantalizes taste buds with its authentic flavors. For Mee Siam enthusiasts, these hawker centers serve as culinary havens, where cultural diversity converges into a symphony of taste.