Authentic Hawker Fare
Our hawkers and their well-loved hawker dishes are an integral part of our nation’s food heritage. This Singapore Day, we bring you your favourite hawkers and hawker food. Don't forget to also pledge your support for the nomination of Hawker Culture in Singapore for UNESCO’s Representative List of Intangible Cultural Heritage at bit.ly/OSHawkerSupport or https://www.oursgheritage.sg/
Bak Kut Teh
Song Fa 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 9 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
Barbecued Chicken Wing
Huat Huat BBQ 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!
Chey Sua 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!
Chilli Crab, Fried ‘Man Tou’
JUMBO Seafood's humble beginnings date back to 1987, when it was operating as a single outlet at the East Coast Seafood Centre. The brand has since captured the hearts of local and overseas gastronomes 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 mini buns, better known as ‘man tou’.
Sergeant Hainanese 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 handmade together with garlic and ginger, adding an extra zing to the dish!
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!
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.
Thye Hong Fried 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.
Abdhus Salam 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.
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.
Selera Rasa 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 22 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!
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!
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 Shanghai, 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.
Handpicked by MakanSutra as a strong contender to represent the best of Singapore’s street food, Syifa’ Satay comes richly marinated with 12 spices. Coupled with charcoal smokiness, it is perfectly charred on the outside and tender, juicy on the inside. Thick, aromatic peanut sauce completes the entire experience with cool cucumbers and freshly cut shallots.
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!