We tried Singapore's best-rated curry chicken noodles
Recently, I've been thinking a lot about curry. Specifically, curry chicken noodles. So, for today's best-rated review, we're looking at Da Po Hainanese Chicken Rice & Curry Chicken Noodles, located in Golden Mile Food Centre. We've covered this stall previously, but I'm back to see if they're worthy of being 'best-rated'.
Da Po has an impressive 4.4 stars with 273 reviews, which, when compared to other well-known chicken curry noodles, is notably higher.
I arrived bright and early at the stall, about 10 minutes after the official opening time. The signboards weren't on, and I stood in front of the stall for a few moments pondering what to do. The owner, who was seated in front of the stall and eating his breakfast, told me to come back at 11am instead. Nodding, I decided to plonk myself at a nearby table and wait.
5 minutes later, the owner called out to me again to ask what I wanted. I replied with, 'A medium chicken curry noodle with yellow noodles, please.' After confirming I wanted bean sprouts as well, he got to work. I took the chance to go buy a coffee, and when I returned, the stall assistant had brought my noodles to my table. (Extra points for service.)
While Da Po also sells Hainanese chicken rice, I was there for their Curry Chicken Noodle (S$6/S$7/S$8/S$10). One of the handwritten signs on the outside of the stall also advertised a S$9 portion that wasn't reflected on the main menu.
My portion was a medium, and it cost S$7… and when I saw what I had gotten myself into, I began having second thoughts about ordering a medium.
'This is medium?!' I thought to myself. The bowl was near overflowing with ingredients and curry gravy – tau pok, fried pig skin, potato chunks, and poached chicken. I couldn't even see the noodles underneath until I gingerly shifted most of the ingredients into a pile on the side.
After I had seen the size of my S$7 portion, I asked the stall owner about the S$10 portion. Was it a gargantuan bowl meant for 2 or 3 to share? He responded that it was because it contained a lot more ingredients – more chicken parts, more pig skin, so on and so forth. He mentioned patrons ordering the S$10 portion and getting even more ingredients on top of it. (Sometimes, people scare me.)
I tried the curry gravy first. If the gravy isn't up to snuff, the rest of the bowl is probably a lost cause. Thankfully, that wasn't the case with Da Po's curry. The gravy here was on the thicker side, but still very drinkable.
It was wonderfully lemak, not too salty and not excessively spicy. There was also great body and texture from the rempah and added ground peanuts. I had to temper my eagerness to drink more of it. The generous sprigs of coriander lent the gravy a vegetal note which gave it an additional depth. (If you don't like coriander, do remember to tell the stall owner to omit it, because the flavour will permeate the entire bowl.)
Yellow noodles are not my first choice of noodles, but I make exceptions for certain dishes. The yellow noodles here could be a little bit more al dente, but they were still firm enough and didn't have that off-putting alkaline flavour.
Queensway Original Curry Chicken: Solid bowls of curry chicken & laksa in Queensway
I tried the chicken next. Da Po is well-regarded for their chicken, so my expectations were high. I found large, generous slices of meat, as well as the remainder of the chicken leg it came from. (Gnawing the meat off the leg wasn't the most fun, though. I should probably have asked if I could've gotten breast meat instead.) The chicken was tender, plump and paired with the curry gravy perfectly. I could still taste its natural sweetness as well. Excellent bird.
The importance of tau pok in curry cannot be understated – my life is incomplete without it. Da Po's soft yet springy tau pok soaked up the delicious gravy, and when I bit down into one, it was a flavour bomb of curry goodness.
We can't forget the potatoes, either – no potatoes, no life. I'm quite flexible with the doneness of potatoes in curry, as long as they are not undercooked. The potato chunks here toed the fine line between 'falling apart' and 'still firm', and had managed to absorb a lot of flavour from the curry. More, please.
Does Da Po's curry chicken noodle deserve its rating? In my opinion, yes! I felt that everything in the bowl worked together, and all of the ingredients were done well. My only complaint was that I didn't ask for extra tau pok or potatoes, but given that I struggled to finish what I already had, it was probably for the best that I hadn't gotten even more food.
Expected damage: S$6 – S$10 per pax
Curry chicken noodles showdown: Ah Heng vs Da Po vs Hock Hai
The post We tried Singapore's best-rated curry chicken noodles appeared first on SETHLUI.com.
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Yahoo
18-04-2025
- Yahoo
11 best Hainanese curry rice stalls in Singapore that serve messy, tasty perfection
Looks don't matter; take Hainanese curry rice as the perfect example. Quite possibly the epitome of comfort food, this glorious dish typically features rice, pork chop, chap chye and a sunny-side-up egg, all unapologetically doused in ladle after ladle of luscious curry gravy. What's not to love? Without further ado, here are 11 best Hainanese curry rice stalls in Singapore that serve messy, tasty perfection. This curated guide includes a mix of time-tested gems and other crowd favourites — all well worth the trip when the craving hits. Starting us off is a household name: Loo's Hainanese Curry Rice, which has been in Tiong Bahru for nearly 8 decades. Widely regarded as one of the best curry rice stalls across our island, it's one of Tiong Bahru Market's biggest crowd magnets. You'll notice that most patrons here opt to have their dishes served separately, rather than piled onto a single plate like at most other stalls featured on this list. It might take a little mess out of the equation, but rest assured, it's delicious all the same. Start off with a plate of Rice (S$0.80) bedecked in their addictive, aromatic curry, and pair it with as many ingredients as you please. We recommend the Sambal Sotong (S$2) and the juicy, umami-rich Meatball (S$2). And, of course, complete your meal with classics like Pork chop (from S$2), Braised Pork (from S$2) and Cabbage (from S$1.20). 30 Seng Poh Road, Tiong Bahru Market, #02-67/68, Singapore 168898 +65 9617 0052 Fri to Wed: 8.30am – 2.45pm Closed on Thu Ah, the poster child of Hainanese curry rice greatness in Singapore: Beach Road Scissors Cut Curry Rice. This famed establishment has been around since 1930, with its flagship outlet holding strong at Jalan Besar ever since. That aside, they've got several other offshoots in Upper Thomson, Bishan, VivoCity and ION Orchard. For the uninitiated, the stall gets its 'scissors cut' name from its signature technique — snipping up ingredients into bite-sized pieces with pairs of sharp scissors. You can watch it in action while waiting for your order. There's no such thing as 'too much curry' at Scissors Cut Curry Rice. Just take a look at that glorious mess! Their signature curry gravy has a creamy consistency with a subtle spice and aroma, while the braised gravy complements it with a light sweetness. Where ingredients are concerned, some must-tries include the crispy, meaty Pork Chop (S$2) or its counterparts: Chicken Cutlet (S$2) and Prawn Fritter (S$1.10). The sweet Cabbage (S$1) and juicy braised Beancurd Puff (S$0.50) are also outstanding accompaniments. And don't forget to top it all off with an Egg (S$0.80). 229 Jalan Besar, Singapore 208905 +65 9826 1464 Daily: 11am – 3.30am Facebook | Instagram Beo Crescent Curry Rice is another stall that requires no introduction. Otherwise known affectionately as 'No Name Curry Rice', it has a glowing reputation that precedes its lack of a proper signboard. Like Loo's Hainanese Curry Rice (#1), this stall has been a longtime Tiong Bahru fixture with decades of history and a loyal following to boot. In 2022, news of an impending move due to coffeeshop renovations sent its already-long queues into overdrive — although the stall ultimately stayed put. Beo Crescent's signature curry is a definite showstopper — thick, aromatic and far from jelak. You'll wish every grain of Rice (S$0.50) was blanketed in all of its piquant, savoury goodness. Whatever you do, don't skip the Pork Chop (from S$2). These biscuit-like slabs are twice-fried for maximum crunch, with wonderfully fatty, flavourful meat at the core. Its Braised Pork (from S$2) relative is another great complement, with the perfect meat-to-fat ratio and a robust braise. 40 Beo Crescent, Singapore 160040 Thu to Tue: 7am – 2.30pm Closed on Wed Who said shopping mall food can't hold its own against hawker centres and kopitiams? 2ThumbsUp Hainanese Curry Rice sure begs to differ. With 4.3-star rating from 121 Google reviews, this Anchorpoint eatery earned a well-deserved spot on our best-rated series. The verdict? Worth every star. Ever find yourself stressed out trying to build the perfect plate of curry rice? Fret not, 2ThumbsUp Hainanese Curry Rice has you covered with an impressive array of 15 curry rice sets, priced from S$6.90 to S$13.90. The only stress you'll face here is being spoiled for choice. A foolproof pick would be Set 1 (S$6.90), which includes Hainanese pork chop, chap chye, fried egg and a heaping portion of rice drenched in their Signature Sauces — a delicious amalgamation of curries and braised gravy. The medley is smoky, perfectly seasoned and carries just the right amount of het. Also, pro tip: have a couple pieces of pork chop before you mix everything together. It's crispy, tender and not overly greasy. Some other interesting options include Set 8 (S$8.90), which comes with curry mutton and potatoes, as well as the all-rounded Set 15 (S$13.90) — AKA the full package, this comes with pork chop, braised pork belly, fried dory fish fillet, chicken chop, chap chye, fried egg and rice. 370 Alexandra Road, Anchorpoint, #B1-47, Singapore 159953 +65 8852 2898 Daily: 10.30am – 9pm Facebook If 2ThumbsUp Hainanese Curry Rice's rating impressed you, wait till you hear about Hill Street Hainanese Curry Rice. This stall in Bukit Panjang Plaza's Hawkers' Street boasts an impressive 4.8-star rating from a solid 386 reviews — and it's no wonder many flock to it for their lunch or dinner fix. I'm no different. Hill Street Hainanese Curry Rice would win hands-down in a contest for the most gravy served, no questions asked. Each plate is doused in not one, not two but four sauces: braised gravy and three types of curry. Honestly? Carrying it back to your table can feel like a balancing act. My go-to Pork Chop Curry Rice (S$6) features pork chop, chap chye, egg and a heap of rice — all embraced by that curry 'tsunami'. The pork chop is easily my favourite: toothsome, crisp and seasoned just right. And as a usual vegetable hater, I've got to give a shout-out to the chap chye — braised to a tender softness, with a light sweetness that plays perfectly against the savoury curry. So good, I polish it off every time. 1 Jelebu Road, Hawkers' Street @ Bukit Panjang Plaza, #03-08, Singapore 677743 Daily: 8.30am – 9pm Eleven Fingers (Eu Kee) Scissors Curry Rice is nestled in a nondescript coffeeshop in the heart of Bugis. Blink and you'll miss it — if not for its snaking queues at lunchtime. Do come early, or risk missing out on the full spread of ingredients. Why Eleven Fingers? Well, online sources say that the stall's owner lost part of a finger in an accident and jokingly refers to himself as 'eleven fingers'. Now, that's a name that sticks! Eleven Fingers Curry Rice doesn't appear to have a menu of any form on display. But according to several reviews, a simple plate of Curry Rice with the usual suspects of Pork Chop, Chap Chye and Egg sets you back an affordable S$5.30, while a heartier combo with Chicken Wing, Pork Belly, Egg, Cabbage and Potato costs S$6.30. Either way, it's sure to curry your favour. Each plate is smothered in a moreish 'mess' of curry and braised gravy, noticeably darker than most — testament to just how gao and intensely flavourful it is. 269B Queen Street, #01-235, Singapore 180269 Mon to Fri: 8am – 6pm Sat & Sun: 11am – 6.30pm Facebook 11 best food spots in Bugis Junction for a yummilicious meal [Nov 2024 update] They say everything tastes better when it's made with love, and Hong Seng Curry Rice is proof of that. Established in 1995 by the family matriarch to feed her family of 7, this humble stall has called Redhill Food Centre home ever since. It's since grown beyond its roots with outlets in SMU and Bedok, but that home-cooked spirit lives on all the same. Take your pick from Hong Seng Curry Rice's 10-set selection of Hainanese curry rice — including the Fried Chicken Set (S$4.70), Braised Pork Belly Set (S$5.50) and the popular Value Meal (S$5.30), which features the usual suspects: pork chop, braised cabbage, fried egg and a liberal drizzle of curry and a crispy prawn fritter to top it all off. Thicker than most renditions, the satisfyingly savoury curry is perfect for those who love gravy with everything. The pork chop is another standout — crusted with a layer of cream crackers and deep-fried to golden-brown perfection, each bite carries an umami hit that might just take you back to childhood. 85 Redhill Lane, Redhill Food Centre, #01-74, Singapore 150085 +65 9876 2288 Daily: 9am – 9.30pm Facebook | Instagram Redhill residents are surely lucky; Tian Tian Hainanese Curry Rice is yet another gem in the neighbourhood, tucked inside the coffeeshop next to Bukit Merah View Hawker Centre. You'll know you've got the right place when just about every table has a plate of curry rice on it. Tian Tian Curry Rice offers 6 basic sets, including Pork Chop + Veg (S$4.50), Curry Chicken + Veg (S$4.50) and Sotong + Veg (S$8), with a huge array of add-ons such as Egg (S$1), Prawns (S$3) and Omelette (S$2). I opted for the Pork Chop + Veg set with an Egg, and I'm not exaggerating when I say that the Pork Chop blew me away. Crusted in just the right amount of savoury batter, each delightful piece keeps its audible crunch even after soaking in the aromatic curry. We promise you'll be wishing you ordered extra. 116 Bukit Merah View, #01-253, Singapore 151116 +65 9821 0200 Tue to Sun: 10am – 9pm Closed on Mon Located on the top floor of Golden Mile Food Centre, the eponymous Golden Mile Curry Rice is a pretty lowkey one — with barely any media presence and even official opening hours listed on Google. Nonetheless, it's a trusty go-to for many office workers and residents nearby to snag their curry rice fix. The Hainanese curry rice at Golden Mile Curry Rice is possibly the most affordable you can find in this, with its sets priced as low as S$3.90. If I worked nearby, you bet I'd be eating here every day! I went for the Braised Pork Rice Set (S$3.90), a simple plate loaded with rice, chap chye, braised pork slices, egg and curry. And yes, it punched way above its price point; especially the tender braised pork with its unctuous, melt-in-your-mouth fat, and that gobsmacking curry. Other sets on offer include the Pork Chop Rice Set (S$3.90), Chicken Cutlet Rice Set (S$3.90), Curry Chicken Rice Set (S$4.40) and Fried Fish Rice Set (S$5.50). 505 Beach Road, Golden Mile Food Centre, #01-110, Singapore 199583 Tue to Sun: 11am – 8pm Mon: 10am – 8pm Legend Scissors Cut Curry Rice is tucked away in humble old Yishun. Behind the stall is a legendary duo of friends — one with decades of experience manning the wok at mixed rice stalls, and the other with a background in the high-end restaurant scene. Legend Scissors Cut Curry Rice keeps things straightforward with a menu of 6 curated sets, though you're free to go ham with add-ons as you please. Don't know where to start? Follow the huge thumbs-ups next to Set B (S$4.50) and Set D (S$5.50). The former is a simple combo of braised pork, egg and cabbage, while the latter ups the indulgence with a slab of chicken cutlet or pork chop. Albeit modest in size, the chicken cutlet is tender and flavourful, with a crisp, well-seasoned exterior. The braised pork is equally enjoyable — tender, savoury and full of bite. And of course, we can't skip the curry: lightly spicy with a hint of coconut milk, its savoury profile ties everything together beautifully. Don't forget to tear into that oozy egg yolk for an extra pop of creaminess! 732 Yishun Avenue 5, #01-380, Singapore 760732 Thu to Tue: 10.30am – 7.30pm Wed: 10am – 7.30pm Facebook | Instagram Last but certainly not the least is Havelock Hainanese Curry Rice in Sims Vista Food Centre, which has been around for more than half a decade. The elderly power couple at its helm are lightning on their feet, preparing each plate with a whole lot of love and impressive efficiency. Their curry leans on the runnier, sweeter side, perfect for those who prefer it light rather than thick. Their fare's incredibly wallet-friendly too, with a standard plate of rice, 1 meat, 1 vegetable and 1 fried egg going for just S$4.50. Take your pick from a wide variety of Hainanese curry rice classics in the likes of Pork Chop (S$2.50), Sotong (S$2.50), Egg (S$0.70) and Cabbage (S$0.80), or opt for interesting additions like juicy pork patties and hefty slabs of otah. Of all the options, the Pork Chop is a must-try. Each piece is coated in a crunchy batter that possesses a uniquely savoury, almost nutty flavour. 49 Sims Place, Sims Vista Market & Food Centre, #01-70, Singapore 380049 Tue to Sun: 6.30am – 3.30am Closed on Mon 15 perfect Peranakan stalls in Singapore for your next Nyonya fix The post 11 best Hainanese curry rice stalls in Singapore that serve messy, tasty perfection appeared first on
Yahoo
05-04-2025
- Yahoo
We tried Singapore's best-rated curry chicken noodles
Recently, I've been thinking a lot about curry. Specifically, curry chicken noodles. So, for today's best-rated review, we're looking at Da Po Hainanese Chicken Rice & Curry Chicken Noodles, located in Golden Mile Food Centre. We've covered this stall previously, but I'm back to see if they're worthy of being 'best-rated'. Da Po has an impressive 4.4 stars with 273 reviews, which, when compared to other well-known chicken curry noodles, is notably higher. I arrived bright and early at the stall, about 10 minutes after the official opening time. The signboards weren't on, and I stood in front of the stall for a few moments pondering what to do. The owner, who was seated in front of the stall and eating his breakfast, told me to come back at 11am instead. Nodding, I decided to plonk myself at a nearby table and wait. 5 minutes later, the owner called out to me again to ask what I wanted. I replied with, 'A medium chicken curry noodle with yellow noodles, please.' After confirming I wanted bean sprouts as well, he got to work. I took the chance to go buy a coffee, and when I returned, the stall assistant had brought my noodles to my table. (Extra points for service.) While Da Po also sells Hainanese chicken rice, I was there for their Curry Chicken Noodle (S$6/S$7/S$8/S$10). One of the handwritten signs on the outside of the stall also advertised a S$9 portion that wasn't reflected on the main menu. My portion was a medium, and it cost S$7… and when I saw what I had gotten myself into, I began having second thoughts about ordering a medium. 'This is medium?!' I thought to myself. The bowl was near overflowing with ingredients and curry gravy – tau pok, fried pig skin, potato chunks, and poached chicken. I couldn't even see the noodles underneath until I gingerly shifted most of the ingredients into a pile on the side. After I had seen the size of my S$7 portion, I asked the stall owner about the S$10 portion. Was it a gargantuan bowl meant for 2 or 3 to share? He responded that it was because it contained a lot more ingredients – more chicken parts, more pig skin, so on and so forth. He mentioned patrons ordering the S$10 portion and getting even more ingredients on top of it. (Sometimes, people scare me.) I tried the curry gravy first. If the gravy isn't up to snuff, the rest of the bowl is probably a lost cause. Thankfully, that wasn't the case with Da Po's curry. The gravy here was on the thicker side, but still very drinkable. It was wonderfully lemak, not too salty and not excessively spicy. There was also great body and texture from the rempah and added ground peanuts. I had to temper my eagerness to drink more of it. The generous sprigs of coriander lent the gravy a vegetal note which gave it an additional depth. (If you don't like coriander, do remember to tell the stall owner to omit it, because the flavour will permeate the entire bowl.) Yellow noodles are not my first choice of noodles, but I make exceptions for certain dishes. The yellow noodles here could be a little bit more al dente, but they were still firm enough and didn't have that off-putting alkaline flavour. Queensway Original Curry Chicken: Solid bowls of curry chicken & laksa in Queensway I tried the chicken next. Da Po is well-regarded for their chicken, so my expectations were high. I found large, generous slices of meat, as well as the remainder of the chicken leg it came from. (Gnawing the meat off the leg wasn't the most fun, though. I should probably have asked if I could've gotten breast meat instead.) The chicken was tender, plump and paired with the curry gravy perfectly. I could still taste its natural sweetness as well. Excellent bird. The importance of tau pok in curry cannot be understated – my life is incomplete without it. Da Po's soft yet springy tau pok soaked up the delicious gravy, and when I bit down into one, it was a flavour bomb of curry goodness. We can't forget the potatoes, either – no potatoes, no life. I'm quite flexible with the doneness of potatoes in curry, as long as they are not undercooked. The potato chunks here toed the fine line between 'falling apart' and 'still firm', and had managed to absorb a lot of flavour from the curry. More, please. Does Da Po's curry chicken noodle deserve its rating? In my opinion, yes! I felt that everything in the bowl worked together, and all of the ingredients were done well. My only complaint was that I didn't ask for extra tau pok or potatoes, but given that I struggled to finish what I already had, it was probably for the best that I hadn't gotten even more food. Expected damage: S$6 – S$10 per pax Curry chicken noodles showdown: Ah Heng vs Da Po vs Hock Hai The post We tried Singapore's best-rated curry chicken noodles appeared first on
Yahoo
11-02-2025
- Yahoo
11 best stalls at 20 Ghim Moh Road Market & Food Centre
The power that 20 Ghim Moh Road Market & Food Centre, set up in 1972 (seven years after Singapore's independence), holds is no secret. The wet market is a haunt for the Ulu Pandan residents' groceries, while the hawker centre provides them with ready-made sustenance. Droves gather during the peak lunch hours almost daily, lining up at the 70+ cooked food stalls for their meal. Yes, you read that right – the Food Centre has an insane total of 72 hawker stalls serving a huge range of cuisines! You're probably wondering, how on earth does one decide on what to try here? That's what this list is for. Hopefully, it'll provide some insight on the 11 stalls featured, or even entice you to explore the many more in the Ghim Moh Food Centre. No, this isn't on the list just because it's a 'typical Singaporean meal'. Thiam Kee 1977 Hainanese Chicken Rice and Curry Chicken Noodles is just one of the few chicken rice stalls in the Food Centre. However, in my opinion, it stands out in terms of both quality and service. I know I'm not the only one – there was already a long queue when I arrived. For S$5.50, you can buy a Chicken Rice Set, which includes rice, steamed chicken, soup and a choice of either bean sprouts or leafy greens. I ordered more Breast Meat (S$1/S$2) and Gizzard (S$1/S$2/S$3) as I was sharing the portion with others. The slices of steamed breast meat were thick and succulent, and not tough at all despite the meatiness. It was clear that the chicken was fresh and of good quality. Together with the fragrant rice, it created a wonderful combination of flavours. Wed to Mon: 9.30am – 7.30pm Closed on Tue Heavens was another stall I knew I had to try. There was a long line, sure, but no one told me that it would weave so far into the neighbouring tables, proving it a popular choice. It took almost 20 min to get to the front for an order. The Plain Appam (S$4 for 2 pcs), made with fermented rice batter and coconut milk, had crisp edges and a pillowy centre. To give your appam a little more extra-ness, you could consider the Princess (S$4), the same dish, except with a slice of cheese in the centre. I confess that I truly don't mind having my prata with sugar and coconut (unlike others who feel like it's a crime). Besides, they went well with the appam, countering the light sourness and creating a dessert-like version. Dal curry and fish curry accompanied each dish. I found the fish saltier than the dal, but both accompanied the appam quite well with their fragrance and weren't overly spicy. Tue to Sun: 6am – 1pm Closed on Mon Facebook | Instagram It would almost seem that Ghim Moh Carrot Cake was meant to be on this list – it's literally in the name. Like Thiam Kee, it has multiple fried carrot cake counterparts in Ghim Moh Food Centre, but there was a significantly larger crowd present compared to the rest. It is said that queues form from as early as 6.30am when the stall opens, which is definitely proving its popularity. The homemade Carrot Cake is the only item on the menu, and it comes in either Black, cooked with dark sauce or White without the sauce. Choose your portion size depending on your appetite – they come in prices of S$3.50, S$4 and S$5. While the carrot cake was soft, it was a bit crispy on the sides after being fried. It came in large chunks rather than small, loose, separate pieces, which I quite liked. A slight warmth from the chilli was present in each bite – neither too salty nor spicy. Wed to Fri: 6.30am – 1pm Sat & Sun: 6.30am – 2pm Closed on Mon & Tue Ghim Moh Chwee Kueh is one the more well-known stalls iconic to the Food Centre. Having been around since 1959, it made its way onto the Michelin Guide list multiple times in 2013, 2019 and 2024. Its Chwee Kueh (Teochew steamed rice cake) is steamed fresh daily in rows and rows of aluminium moulds over a charcoal stove. A minimum of 4 pieces is required per order, and portion prices range from S$2.40 (4 pcs) to S$12 (20 pcs). Don't judge the Chwee Kueh by their appearance; they're more filling than they look! It was delicious, no doubt. The soft and cakey Chwee Kueh was aromatic, and seasoned perfectly with the salty and savoury chye poh. It's amazing how umami it tasted, especially since no MSG was used during the cooking. +65 9176 6850 Daily: 6.30am – 5pm Facebook The Headless Baker's original stall is located at the back end of Ghim Moh Food Centre, furthest from the Market. You're instantly drawn towards the mesmerising goodies on display, from caneles to doughnuts and pound cakes. This famous hawker bakery brand also has another outlet, The Headless Baker and Sons located nearby in Star Vista, with a more cafe-style setting. For those who love tea-flavoured items, the Lemon Rose Pistachio (S$3.50) would be worth a try. A rose fragrance is infused throughout the soft and crumbly cake, topped with rose petals and crushed pistachios. I liked the icing glaze—it was lemony and perfectly suited the floral notes. On the other hand, the Cardamom Coffee Roll (S$) was a braided bun of sorts, made without yeast or eggs. It had a tougher, baked brown exterior dusted with sugar, which was difficult to cut with a knife. Inside, it was soft and doughy, with swirls of spiced layers providing an enticing aroma. It was a decent snack, and my only bone to pick would be that it tasted more cardamom than coffee. +65 9740 0538 Tue to Sun: 8am – 2pm Closed on Mon Facebook | Instagram | Website If you're craving pork bone soup, Huat Kee is the way to go; it's the only bak kut teh stall in the Food Centre. It's been there for more than a decade now, and despite the Fort Canning in its name, the stall has no relation to the location. The Bak Kut Teh (S$5.50) is peppery as per the Singaporean-style version of the dish. The soup gets some of its sweetness from the garlic, which I'm a huge fan of. There's never such a thing as too much garlic! It comes with different cuts of meat – lean meat, soft bone and ribs, but there's also a Pork Rib Bak Kut Teh (S$8) option if you're looking for just that. The meat is tender and comes in generous amounts. My companion pointed out that it would've been more value for money if we'd bought a set, though. For S$8, Set A includes you tiao pieces, peanuts, braised egg and vegetables alongside the original bak kut teh rice and soup. +65 9793 4325 Mon, Wed to Fri: 11am – 8.30pm Sat & Sun: 10.30am – 8.30pm Closed on Tue Sheng Ji Shao La has a pretty decent selection of dishes for meat and carb lovers. My order, the Wanton Soup (S$4/S$5) came with 13 addictive dumplings (S$4 portion) wrapped with silky skin. I found that there was a nice amount of filling in each, and the soup wasn't too salty. The soup contained chye sim as well, which provided a leafy freshness that paired well with the meatiness. Roasted meat dishes include Char Siew Rice (S$3.50/S$4.50) and Roasted Pork Noodle (S$4/S$5). I preferred Sheng Ji Shao La's roasted pork to the char siew. It had a crispy, crunchy skin, which paired with melty fat and thick meat, was divine. While the char siew wasn't too fatty, it was pretty average. However, it was still a sufficiently satisfying addition to the meal for me. If you're looking to get the best of worlds, the Wanton Noodle (S$4) is served with both char siew and wantons. Tue & Wed, Fri to Sun: 9am – 1pm Closed on Mon & Thu 16 best stalls at Hong Lim Market & Food Centre worth fighting the lunch crowd for Old Teochew isn't just a stall – it's a stall with an impressive backstory. Its owner, Mr Quck, used to be on Channel 8's Golden Age Talentime, a show where seniors are allowed to display their talents. He won first place in the 2012 show! Following the success, he and his wife decided to dive into the F&B world by setting up their first hawker stall. Another unique characteristic of Old Teochew is its rotating menu. On Mon and Thu, only Mee Siam (S$4/S$5) is served, but on weekends, you're allowed to order the Satay Bee Hoon as well. The latter comes with the inclusion of prawns (S$7.50) or without (S$5.50) depending on your preference, covered in thick satay sauce. Interestingly enough, the Mee Siam comes with a pile of deep-fried dried sakura ebi shrimp on the side, which gives the dish a deep umami. The sauce-coated bee hoon is sweet and sour, and according to reviewers isn't too heavy-tasting. +65 9893 1948 Thu to Mon: 6.30am – 1.30pm Closed on Tue & Wed Facebook Ghim Moh Food Centre probably sells everything – if you think your cravings haven't been covered, look again and you'll find it. Hin Fried Hor Fun is your way to go if you're trying to cure your hor fun fix. Despite the high demand, service is quite efficient, though one may still have to wait a while for their turn to order. After all, only 2 people man the stall – one who does the cooking, and another serving orders and accepting payment. Every item on the menu costs S$6. Only two carbohydrate bases, Hor Fun and Mui Fan (rice with gravy) are provided, and they come with different selections for your meat of choice. Ingredient variations include Sliced Beef, Prawns, and Sliced Fish as well as mixtures of any two. The stall caters to certain dietary requirements as well, as they have two gravy bases, one containing beef, and one without. A popular choice according to the customers is the Fried Hor Fun w Beef & Sliced Fish. Not only is the meat flavourful, but the hor fun itself also has an incredibly smokey wok hei. Tue to Sun: 10am – 3pm & 5pm – 8.30pm Closed on Mon Featured in the news for its laksa from S$2.80, 63 Laksa has garnered quite some positive attention for providing affordable yet good quality fare. Larger portions at S$4.80 can be ordered if the S$2.80 portion isn't filling enough for you. Forget about using chopsticks, because 63 Laksa serves the noodles cut up in bite-size, scoopable pieces you can conveniently slurp up. It's full of assorted ingredients, from cockles and fishcake to tofu, that give the dish a nice chew. The laksa broth contains coconut milk, but isn't too jelak as it's not too heavily creamy. It does overpower the umami taste of the shrimp, though, but many still find it enjoyable. Fresh and thick Mackerel Otak-otak (S$1.40) is prepared and sold daily as well. It's a nice addition to the Laksa that provides more textures and flavour to complete the dish. +65 6513 8833 Tue to Sat: 8am – 2pm Sun: 8am – 1pm Closed on Mon Rated 4.4 stars with more than 360 reviews on Google Maps, Chuan Kee Boneless Braised Duck has gained quite a fan following. It shows, too – the queue at the front of the stall seems semi-permanent at the rate at which it regenerates itself. Chuan Kee was awarded the Michelin Bib Gourmand in 2018, 2019, 2021, and 2023, an indication of good quality food at reasonable prices. Its Duck Rice Sets start from S$4 and increase to either S$5 or S$6, depending on how much duck meat you want to include. Sides such as Braised Egg (S$0.80), Duck Gizzard (S$0.80), and Braised Peanuts (S$1) can also be added to the order. The fare doesn't disappoint, according to what customers have to say. While the braise sauce is on the sweeter side and might put some off slightly, the overall dish is delicious, and the duck is tender and fragrant. Mon to Sat: 9.30am – 8pm Closed on Sun 12 best stalls in Chinatown Complex Food Centre for the ultimate hawker feast The post 11 best stalls at 20 Ghim Moh Road Market & Food Centre appeared first on
