Popular rojak stall known for perfectly ripe fruits that are sweet and tart but not mushy. Their signature rojak features a well-balanced prawn paste sauce with generous toppings.
Famous lor mee stall with one of the longest queues in the entire food centre. Awarded Michelin Plate and People's Choice food award in 2018. Serves generous portions topped with fried goodies and freshly shredded fish meat.
Michelin Bib Gourmand awarded fish soup stall known for their fresh sliced fish and rich milky broth. One of the most acclaimed fish soup stalls in Singapore.
Popular char kway teow stall known for their wok hei-infused flat rice noodles. The noodles are fried with lard, dark soy sauce, prawns, cockles, Chinese sausage, and bean sprouts.
Fragrant coconut rice with sambal chilli, fried chicken wing, otah, ikan bilis, and a fried egg. A hearty halal meal popular with the lunch crowd.
Second-generation hawker stall run by a pair of sisters, flourishing for 24 years. Praised as one of the finest chee cheong fun places around with silky smooth rice rolls made fresh daily.
Crispy curry puffs filled with chunky chicken, potato, and aromatic curry. Freshly fried to order, with a flaky pastry shell.
Popular BBQ stall that grills chicken wings over charcoal till the skin is nicely charred. Known for their smoky, juicy wings at affordable prices.
Legendary hokkien mee stall serving just one item since 1960. The egg noodles and rice vermicelli are tossed in a rich broth made with prawn shells and tomalley to impart deep umami flavour.
Silky smooth soya beancurd (tau huay) that melts on the tongue. Served with ginger syrup or plain. A perfect light dessert after a heavy hawker meal.
Classic chai tow kway (fried carrot cake) in both black and white versions. Crispy radish cake cubes wok-fried with egg, garlic, and preserved radish.
Heritage stall serving Hainanese-style Western food since 1974. Famous for their signature garlic sauce that drenches all their grilled meats. A nostalgic taste of old-school Singapore Western cuisine.
One of Singapore's most talked-about wanton mee stalls. Springy egg noodles tossed in a savoury sauce with plump pork wantons and char siu.
Rich prawn noodle soup with an intensely flavoured broth made from hours of simmering prawn heads and pork bones. Topped with prawns, pork ribs, and kangkong.
Tender braised boneless duck sliced over flat egg noodles with a rich braising sauce. A unique find at Old Airport Road.
Charcoal-fired claypot rice with Chinese sausage, salted fish, and chicken. Each pot is individually fired over charcoal, producing a fragrant crispy rice crust at the bottom.
Famous prawn noodle stall where the kitchen meticulously prepares broth by simmering pork bones, prawn heads, and rock sugar for 2 hours. Prawns are cooked upon order so you'll savour the freshest prawns possible.
Famous wanton mee stall known for springy egg noodles and flavourful char siew. The wontons are handmade with a generous filling of minced pork.
Heritage prawn noodle stall originally from Albert Street. Known for their robust, flavourful prawn broth and generous prawn toppings.
One of the most popular char kway teow stalls at Old Airport Road. Known for their intense wok hei and generous portions of cockles and lap cheong.
Modern roast meat stall by a young hawkerpreneur. Char siu with a beautiful caramelized glaze, crispy roast pork, and soya sauce chicken.