Authentic Hawker Fare

Crispy on the outside, fluffy on the inside! Don’t you miss your favourite hawker fare such as Roti Prata and Carrot Cake? Check out the mouth-watering local delights you will enjoy at Singapore Day 2018!

Bak Chor Mee
328 Katong Laksa


Proud owner of 328 Katong Laksa, Nancy, once beat international celebrity chef Gordon Ramsay in the Singtel Hawker Heroes competition. Her laksa is indeed a winner: thick rice vermicelli bathed in coconut milk and aromatic spices, garnished generously with cockles, shrimps, laksa leaves and a dash of sambal. Even celebrity chef Anthony Bourdain is a fan!

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Abdhus Salam Rojak

Indian Rojak

Abdhus Salam Rojak is one of the few remaining Indian rojak stalls in Singapore which prides itself to hand make its dishes. Owner Abdhus Salam dishes up a wide array of delectable fritters made from grated coconut, soybean and eggs. The fritters are best enjoyed with its wildly addictive sweet potato and spices sauce, as well as a salad of cucumbers and onions.

Alhambra Padang Satay
Alhambra Padang Satay


Alhambra Padang Satay started as a satay stall in the 1950s, which was near the now-defunct Alhambra Cinema. Today, the satay is still hand-made, and marinated in 12 ingredients, including a sweet and salty umami sauce. The satay is moist and flavourful, and retains the same, smoky traditional taste that was first formulated in a secret recipe. Enjoy it with the sweet peanut sauce that adds a nice crunch to the tender meat.

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Casuarina Curry

Roti Prata

Roti prata is one of Singapore's most beloved all-day dishes, taking us from breakfast in the morning to midnight supper. Come see the familiar sight and artful performance of the prata man spinning, folding and whipping balls of dough on the griddle, creating delectable and huge coins of golden roti prata. Served with spicy and savoury curry, no less!

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Chan BBQ

Sambal Stingray

What comes to mind at the mention of "Bedok 85"? Late night supper with friends? The aroma of barbecued sambal seafood from Chan BBQ? This year in London, Chan BBQ which have been around since 1990 will not only warm the cockles of your heart, but also possibly set them afire with its classic sambal stingray – a Bedok 85 must-have. Chan BBQ uses more than 20 secret ingredients for the spicy sambal, which is served atop a tender yet firm barbecued stingray.

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Chey Sua Carrot Cake

Carrot Cake

Sister duo Grace and Shirley hand make their carrot cake from scratch every morning, steaming the radish to perfection before wok frying with fresh eggs. The sisters' dish retains the authentic taste of their family recipe, which has been refined over more than 50 years. What you get is wok hei carrot cake that is crispy on the outside and soft on the inside – all the way from Toa Payoh!

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Huat Huat BBQ Chicken Wing

Barbecued Chicken Wing

It takes at least 10 hours to prepare a batch of tender, smoky and tasty Huat Huat BBQ chicken wings. Each wing is marinated by hand before it is barbecued over well-controlled fire. Huat Huat BBQ Chicken Wing started out in Chong Pang about 30 years ago. Owner Tan, in his seventies, ain't winging it – he is still actively overseeing the business and we continue to enjoy succulent, juicy wings!

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Ice Shop

Hot Cheng Tng, Pulut Hitam

Backed by decades of experience in cooking local traditional sweets, Sally of the Ice Shop is set to warm your tummy and heart with cheng tng and pulut hitam! You can find goodness such dried longans, barley, gingko nuts, lotus seeds and pang da hai (malva nut) in each bowl of cheng tng. As for pulut hitam, you cannot go wrong with chewy black glutinous rice served with creamy coconut milk. We are sure these warm desserts bear sweet reminders of home.

JUMBO Seafood
JUMBO Seafood

Chilli Crab, Fried Man Tou

JUMBO Seafood's humble beginnings date back to 1987, when it was operating a single outlet at the East Coast Seafood Centre. The brand has since captured the hearts of local and overseas gastronomes alike with its award-winning Chilli Crab. An iconic dish to many Singaporeans, experience a taste of home with the signature sweet yet savoury chilli crab dish paired with lightly fried golden man tou or mini buns.

Mee Siam Nasi Lemak Curry Chicken
Lee Wee & Brothers

Nasi Lemak, Mee Siam, Curry Chicken

Founders Lee Wee, Ben and Mark founded Lee Wee & Brothers to share their delectable family flavours with friends and neighbours. Over two decades, Lee Wee & Brothers has become a household name in Singapore, tantalising taste buds with the highly popular otah, nasi lemak, curry chicken, mee siam and more. All ingredients are made fresh from scratch. Try these popular dishes at Singapore Day!

1. Mee Siam
Spicy fried rice noodles served with prawns, egg, fried bean curd and chives in a sweet and tangy gravy.

2. Nasi Lemak
Fragrant rice dish cooked in coconut milk and pandan leaf, served with honey-glazed chicken wings, fried peanuts and anchovies, cucumber slices and sambal chilli.

3. Curry Chicken
Grandma Mary’s style of stewed chicken, potatoes and spices in a rich creamy coconut gravy, served with soft bread.

Soup Kambing
M A Deen Biasa

Soup Kambing

Ariff Abdul Jabbar is a third generation Indian Muslim hawker who runs the famous M A Deen Biasa at Jalan Sultan. Here at Singapore Day, we celebrate one of Ariff's signature dishes: the peppery soup kambing (mutton). The hearty concoction is rich but not heavy, as the fat is regularly skimmed while the broth brews. It's perfect for cool weather when paired with slices of bread.

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Selamat Datang

Soto Ayam

Owner Sumadi Sapari's soto ayam must be one of the most delicious and effortful versions that you will ever come across. Every day in the wee hours, Sumadi will set the rempah (spice paste) and slow-cook it with fresh chicken and offal. Selemat Datang was set up by Sumadi Sapari's grandfather at Adam Road in the 1960s. Keeping to its recipe over three generations, the famed soto ayam is certainly rich in both history and flavour!

Selera Rasa Nasi Lemak
Selera Rasa Nasi Lemak

Nasi Lemak

The eldest son of the late Haji Hassan from Selera Rasa, Abdul Malik, sacrificed his dreams of becoming a pilot, but his family’s nasi lemak empire of 18 outlets today, known as CRAVE by Selera Rasa, more than makes up for it. Unlike other nasi lemak stalls that use regular jasmine rice, Selera Rasa uses basmati rice to create a richer and fluffier texture. Psst! This nasi lemak is the Sultan of Brunei’s go-to dish when he is in Singapore too!

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Sergeant Hainanese Chicken Rice

Chicken Rice

The well-loved and appetising Hainanese chicken rice is easy to wolf down – but it's no easy dish to make. The right chicken meat has to be carefully chosen, seasoned, and then steamed. Next, the jasmine rice is flavoured in Sergeant Hainanese Chicken Rice’s special chicken broth and pandan leaves. Chilli sauce is then hand made together with garlic and ginger, adding an extra zing to the dish!

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Shou Yi

Goreng Pisang

Started in the 1920s as a pushcart stall along Chin Swee Road, Shou Yi has refined its family recipes for its you tiao or fried fritters through the generations. Today, Shou Yi is a household name in Singapore for its delicious dough snacks. Come savour its popular goreng pisang (banana fritters), a traditional Malay snack with a crispy batter on the outside, and tender and moist banana on the inside.

Bak Kut Teh
Song Fa Bak Kut Teh

Bak Kut Teh

Bak Kut Teh is a Teochew-style pork ribs soup popularly paired with Chinese Kung Fu tea, hence the literal name ‘meat bone tea’. Established since 1969 as a pushcart stall, Song Fa has grown to become a time-honoured and prominent name in the local food scene with 8 outlets across Singapore. Perfect for cool weather, Song Fa’s bak kut teh is prepared by boiling high quality pork ribs in garlic and pepper, resulting in a piping hot bowl of clear peppery and rich broth with tasty fall-off-the-bone pork ribs.

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Thye Hong Fried Hokkien Mee

Hokkien Mee

From a single stall at Newton Hawker Centre in the 1970s, Thye Hong Fried Hokkien Mee has since expanded to numerous outlets across the island. This rich and flavourful Hokkien mee is made with fragrant prawn stock and garnished with fresh and generous portions of prawns and squids. Top it off with chilli and fresh lime, and you'll have a perfect plate of Hokkien mee.

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Toast Box

Coffee, Tea, Kaya Toast

Lai lai, lim kopi! Start your day right at Singapore Day with a cuppa traditional Nanyang kopi or aromatic teh, pulled in the traditional method with a coffee sock for extra smoothness! Toast Box’s Nanyang coffee beans are dry roasted before caramelised sugar is added to the mix for further roasting. Pair your coffee or tea with crispy kaya toast which comes with a thick slice of butter!