Prowess, pride and peace: A National Day Parade ride to remember
On the afternoon of June 21, I found myself going around downtown, not in a Singapore city bus, but aboard a Singapore Armed Forces (SAF) Leopard 2SG main battle tank – one of 66 assets taking part in the mobile column drive-past for the 2025 National Day Parade (NDP).
Equipped with a 120mm main gun and a 7.62mm coaxial machine gun, the tank was one of several vehicles that members of the media were invited to ride in that day.
Other SAF assets included the Bronco All Terrain Tracked Carrier – an articulated armoured vehicle developed by ST Kinetics and the Defence Science and Technology Agency – and the Light Strike Vehicle, a fast and lightweight anti-tank vehicle that can be mounted with a variety of weapons.
I jumped at the chance to ride the Leopard 2SG tank, which I had seen so many times at NDPs over the years.
Although I served my national service in the army, the largest SAF vehicle I had sat in was the five-tonner truck – though I did belt out 'C-130 rolling down the strip' during my basic military training, a marching song inspired by the C-130 Hercules military transport aircraft.
Standing in the Leopard 2SG as it rolled along a 3km route from Nicoll Highway to St Andrew's Road and back gave me a new vantage point to view familiar landmarks such as the Civilian War Memorial, the former City Hall building and the Esplanade.
Seeing such vehicles on the roads here has become a familiar spectacle during the annual National Day celebrations, stirring feelings of pride and excitement for many Singaporeans.
However, I realised the sight of tanks rolling down city streets will evoke very different emotions elsewhere in the world. They are harbingers of fear rather than celebration, often associated with political turmoil, loss and deep uncertainty.
In post-independence Singapore, the destruction of our city has only ever been fictional – depicted in the movies Ah Boys To Men and Independence Day: Resurgence. But in the Middle East, Ukraine and far too many other places, war has reduced cities to rubble and left lives in tatters.
That sobering contrast made me grateful for the safety and security that my family and I enjoy in Singapore – a peace protected in part by the same vehicles, artillery, as well as the men and women we will see at the Padang on Aug 9.
Zhaki Abdullah is a correspondent at The Straits Times. He is on the health beat, in addition to occasionally covering science, environmental, tech and Muslim affairs issues.
Source: The Straits Times © SPH Media Limited. Permission required for reproduction
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23 best local breakfast spots in Singapore better than brunch [Jul 2025 update]
Your mother was right. A good breakfast truly does wonders for your day, and a trip to a solid local breakfast spot will do just the trick. So forget the fancy brunch; we've trawled Singapore to bring you this guide to the 23 best local breakfast spots in Singapore better than brunch. Here, you'll find a list of local spots that open before 11am, offering hearty fare — from fuss-free kaya toasts to intricate xiao long baos — for you to start your day on the best note. Tucked away in the dingy Balestier Plaza is Bao Er Cafe, which should be no stranger to seasoned foodies. This hole-in-the-wall eatery has come to be somewhat of a local sensation, racking up long queues on the daily. For good reason, of course — I'd go out on a limb and say that I, the antithesis of an early bird, would gladly wake up for breakfast every day if it meant that I'd get to have it there. Those seeking the quintessential Singaporean breakfast, look no further than the Kaya Butter Toast Set (S$5). Each piece of golden brown toast consists of two halved slices of perfectly toasted bread slathered in plenty of sweet, aromatic housemade coconut kaya, with a creamy slab of cold butter sandwiched within. The set also comes with 2 soft-boiled eggs that you can enjoy with soy sauce and pepper, and a kopi or teh to wash it all down. The eatery's menu also includes plenty of other options, with the likes of Sambal Kampung Fried Rice (S$6.50) and their famed Signature Hokkien Mee (S$7). 400 Balestier Rd, Balestier Plaza, #02-01, Singapore 329802 +65 8686 9777 Daily: 8am – 8pm While we're still on the topic of sweet breakfast foods, how about some good ol' min jiang kueh? There's no better place to get your fix of these delicious stuffed pancakes than from the famed Munchi Pancakes. Ever since its 2016 opening in Yishun Park Hawker Centre, this min jiang kueh powerhouse has expanded its presence to nearly 30 outlets islandwide. Munchi Pancakes offers 3 types of skins (Original, Charcoal and Green Tea) and an ever-expansive selection of 17 fillings. Talk about being the one to beat. If you're a min jiang kueh purist, you cannot go wrong with Munchi's selection of traditional Min Jiang Kueh in flavours like Peanut (S$1.80), Coconut (S$1.80), Red Bean (S$1.80) and Black Sesame (S$2.20). For a fun twist on kaya toast, you could give the Kaya (S$2) flavour a whirl as well. Or else, you can trust in the titular range of Munchi Pancakes to delight. Enclosed in these fluffy circular pancakes are fillings like Belgian Chocolate (S$2.40), Matcha (S$2.40), Biscoff (S$2.80), Oreo Cheese (S$2.40) and more. Busy day ahead? At least you know where you can get a sweet start. For a list of locations, contact numbers and opening hours, click here. Facebook | Instagram | Website Despite its unassuming location within a nondescript Upper Thomson coffeeshop, Sin Ming Roti Prata has made a name for itself as one of Singapore's best prata spots. Aside from 19 different types of prata, they offer a variety of Indian and Muslim dishes, such as Maggi Goreng (S$5) and Curry Chicken Briyani (S$8). One thing you'll notice is that their menu doesn't bear any prices. We suppose it's so that they'd be able to adjust their prices whenever. While you're there, just ask and they'll charge you accordingly. If you asked someone where to get the best coin pratas in Singapore, chances are that they'd direct you to Sin Ming Roti Prata. Having tried their famed Coin Set (S$5) myself, I find it hard to disagree. Each Coin Set includes 5 discs of prata with a perfectly crisp exterior enveloping a fluffy core that isn't doughy or tough. Fragrant and buttery yet not overly oily, these are delightful to savour on their own or dipped into the thick, spicy curry served on the side. Another item we'd recommend is the Chicken Murthapa Pizza (S$10), a hearty murtabak that's chock-full of soft egg, tender chicken, crunchy onions and melty cheese that ties them all together with a delicious umami. Order Delivery: foodpanda Deliveroo 24 Sin Ming Road, Gim Huat Coffeeshop, #01-51, Singapore 570024 +65 6453 3893 Daily: 6.30am – 6pm Treat yourself to comfort in a bowl at Botak Cantonese Porridge, a family-run stall that doles out bowls of heart- and belly-warming Cantonese congee. They've got two outlets, their flagship at One Tampines Hub and another at One Punggol Hawker Centre. The biz is currently helmed by ex-bodyguard Hwee Yi, who left her police job just this year to take over the business from her retiring parents, Jook Guan and Ivy. Oh, and in case you were wondering, the stall's adorable name was derived from Jook Guan's moniker, 'Botak'! Botak Cantonese Porridge offers a variety of Canto-style porridge priced affordably from just S$3.30. Each bowl consists of a generous serving of thick, silky-smooth congee, garnished with spring onions and crispy you tiao. You won't go wrong with crowd favourites like Minced Pork Century Egg Porridge (S$4) and Century Egg with Lean Meat Porridge (S$4), which feature tender chunks of meat and deliciously pungent century eggs that you either hate or love. Alternatively, get the Handmade Meatball Porridge (S$3.50), which stars savoury, toothsome meatballs that are hand-kneaded every morning. If you want your porridge extra creamy, don't forget to add an Egg (S$0.60)! Order Delivery: Deliveroo 1 Tampines Walk, The Hawker Centre @ Our Tampines Hub, #01-65, Singapore 529684 +65 8332 4255 Daily: 7am – 9.30pm 1 Punggol Dr, One Punggol Hawker Centre, #02-14, Singapore 828629 +65 8332 4255 Daily: 7am – 9.40pm Facebook | Instagram If the early bird gets the worm, the early human gets amazing bee tai mak from Shu Heng Bi Tai Mak. This popular stall at Kebun Bahru Food Centre specialises in slurp-worthy 'mouse tail noodles', operates for just 5 hours a day, is never seen without a queue and regularly sells out before lunchtime. I've never wanted to be a morning person more than for these noodles, really. The gastronomic equivalent of a warm hug, their signature Johor Bi Tai Mak (S$4/S$5) is a must-try. The smooth, chewy noodles come slicked in a robust peppery broth packed with minced meat, chopped mushrooms, hae bee, garlic, fried shallots and salted fish — a comforting dish that could easily dethrone porridge as the perfect pick-me-up on a chilly day or if you're feeling down in the dumps. Alternatively, the simple Mushroom Minced Pork Fish Ball Noodles (S$4.50/S$5.50) is a solid pick. Here, the noodles are tossed in a moreish mix of vinegar, dark sauce and hae bee-laced chilli, then topped with a reliable medley of juicy braised mushrooms, minced meat, fishcakes and fishballs. Bak chor mee's more powerful cousin, if I do say so myself. 226H Ang Mo Kio Street 22, Kebun Bahru Market & Hawker Centre, #01-25, Singapore 568226 Wed to Mon: 7am – 12pm Facebook | Instagram Nanyang kopitiams and their huge variety of delicious options hit different when you're hankering for a satisfying brunch. The viral Wanglee Cafe in Toa Payoh is one such spot, serving up homely Singaporean and Malaysian favourites that have kept crowds thronging ever since they opened mid-2024. Many swear by their Chilli Ban Mian (S$6.80), which features springy handmade ban mian coated in a savoury dark sauce then crowned with minced pork, fuchuk, vegetables, a poached egg, ikan bilis and a dollop of their house-made Hong Kong XO chilli paste. For something a little more laid back, opt for the Economic Bee Hoon Set (S$3.80) or Century Egg Minced Meat Porridge (S$3.80). Another crowd favourite is the Kaya Butter Toast Set (S$5.20), which includes crispy slabs of toast sandwiched with pandan kaya and creamy butter, 2 creamy half-boiled eggs and a cup of hot Kopi or Teh (S$1.60, +S$0.30 for Cold). 92 Lorong 4 Toa Payoh, #01-274, Singapore 310092 +65 8731 5597 Fri to Wed: 7am – 5pm Facebook | Instagram I guess Magic Kitchen is named what it is because it certainly can magically whisk you away to the good ol' days. This eatery in Ang Mo Kio is as old-school as it gets, with rickety tables and seats you assemble yourself, and a laminated plethora of breakfast offerings plastered all over the walls. Nostalgia aside, the eatery is best known for its colourful line-up of thick toasts, with selections like Egg Mayo (S$3), Peanut (S$2.50), Garlic (S$2.60), Mushroom Bonito (S$3) and many more. An infallible pick would be the best-selling Honey Butter Thick Toast (S$2.60), a crispy treat slathered in butter and sugar. Laksa and spicy food lovers absolutely shouldn't miss the Laksa Chee Cheong Fun (S$2.60/S$3.60). The silky chee cheong fun pairs surprisingly well with the piquant gravy, and melds well with the taupok, taugeh, shredded chicken and fishcake slices. 529 Ang Mo Kio Avenue 10, #01-2335, Singapore 560529 +65 6453 3781 Sun, Mon, Wed to Fri: 8am – 2pm Closed on Tue & Sat Instagram Good breakfast doesn't have to be glamorous. Case in point: a messy plate of Hainanese curry rice. Few woes can't be solved by white rice doused in thick curry gravy, piled high with ingredients like pork chop, chap chye and a crowning fried egg. If you're salivating (like I am) as you read this, head on down to Loo's Hainanese Curry Rice. Loo's Hainanese Curry Rice has been in Tiong Bahru since 1946. Today, it's located in Tiong Bahru Food Centre and stands widely regarded as one of the best curry rice stalls across Singapore. Start off with a steaming plate of Rice (S$0.80) bedecked in curry, then pair it with as many ingredients from their menu as you please. If you're spoilt for choice, we recommend the Sambal Sotong (from S$2) and the juicy umami bomb that is the Meatball (from S$2). Of course, no curry rice meal is complete without classics like Pork Chop (from S$2), Braised Pork (from S$2) and Cabbage (from S$1.20), The star of the show has got to be the curry itself — it may look a little unassuming, but boy is it the bomb! Laced with a satisfying, tongue-tingling spice and a delicious aroma of coconut milk that hits you the moment you dig in, it can only be described as downright addictive. 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 Another prata spot? Yes, I couldn't go without including Springleaf Prata Place — arguably one of, if not the most popular spot for prata in Singapore. The next time you're craving some hearty Indian cuisine for breakfast, pay a visit to their flagship outlet at Springleaf or any of their others across the country. You'll find the likes of Egg Prata (S$2.60), Cheese Prata (S$3.90), Plaster Prata (S$2.70) and Onion Prata (S$2.40) — you know, the usual suspects. But Springleaf's Ultimate Series is where things get interesting, featuring pratas in the most creative fusion flavours inspired by different cultures. Fancy a Praclette (S$10.50)? This creation is the restaurant's own spin on Swiss raclette, featuring prata, raclette cheese, truffle oil, sautéed onion and various other ingredients. My favourite of the lot is the indulgent Prata Alfredo (S$12.30), which is stuffed generously with rosemary-infused smoked chicken, white button mushrooms, creamy alfredo sauce and stretchy mozzarella cheese. Crispy on the outside and delightfully soft on the inside, this prata is an experience in and of itself. Order Delivery: foodpanda Deliveroo For a list of locations, contact numbers and opening hours, click here. Facebook | Instagram | Website If you're sick of having the same old bak chor mee for breakfast everyday, allow us to introduce you to KL-style pork noodles, otherwise known as 猪肉粉 (zhu rou fen). While not many stalls here serve up this delicious Malaysian staple, you can count on Legacy Pork Noodles for a great bowl. Here's the catch: not only does this modest Potong Pasir stall perpetually rack up hour-long queues, their pork noodles sell like hotcakes. If you want to snag a bowl for yourself, you gotta get there early. There, now you have a perfect reason to make a special trip down for breakfast. I recommend the Signature Pork Noodles (S$7.20), which you must opt to have served dry. Noodles of your choices are tossed in a sweet-savoury dark sauce mixture, then topped with minced meat, a dollop of chilli, spring onions, a sprinkling of pepper and a generous helping of golden brown fried pork lard. Perfumed with the fragrant aroma of lard and shallot oil, along with umami notes of hae bee and sharp hints of spice from the chilli, the noodles simply beckon to be walloped. Accompanying the noodles is a piping hot bowl of pork soup that brims with a medley of pork slices, minced pork chunks, meatballs and pig organs. Light and heartwarming, it's comfort in a bowl. 31 Tai Thong Crescent, Singapore 347859 +65 8945 3889 Sat to Thu: 10am – 8pm Closed on Fri Facebook | Instagram 22 best brunch cafes in Singapore Housed in Bedok Interchange Hawker Centre, Song Zhou Luo Bo Gao is a humble carrot cake that has been around for years. Their traditional take on the breakfast staple has been well-regarded, earning them a spot on various 'best chai tow kway' articles. Song Zhou Luo Bo Gao offers two variations of chai tow kway: Black and White, priced at S$3.50/S$4/S$5 (S/M/L). If you order the largest portion of each variation, you can request to have it fried with Prawns for an additional S$1. As you'd be able to tell from its deep, caramelised brown colour, the Black Carrot Cake is perfectly charred and rich with wok hei. The soft radish cake chunks are coated plentifully in sweet black sauce and elevated by umami bits of chye poh and garlic — a perfect medley of savoury goodness that makes the dish just so easy to shovel down. Its White counterpart isn't shabby either. Fried with eggs and generous amounts of chye poh, the radish cakes bear a glorious crispy crust that you'll savour every bit of. 208B New Upper Changi Rd, Bedok Interchange Hawker Centre, #01-37, Singapore 462208 +65 9684 3555 Mon to Sat: 6:30am – 8pm Closed on Sun Facebook Kway chap lovers, say hello to your next favourite breakfast spot: Guan Kee Kway Chap at Toa Payoh Lorong 8 Market. I'm sure kway chap enjoyers are familiar with the heartache of eating innards that haven't been cleaned properly. The 'funk' can be such a turn-off sometimes. Fret not, though, as that won't be a problem at Guan Kee Kway Chap, where the innards are squeaky clean yet flavourful. The satisfying One Person Set (S$5.60) at Guan Kee Kway Chap includes a large bowl of slurp-worthy kway in a soulful herbal zhup, along with a platter of intestines, pork belly, pig skin, taupok, egg and fishcakes. Each ingredient is perfectly braised and tender, pairing well with the zesty chilli sauce. Most importantly, the intestines are sliced open and thoroughly washed, as promised. 210 Lorong 8 Toa Payoh, Toa Payoh Lorong 8 Market & Food Centre, #01-24, Singapore 310210 +65 9730 4033 Mon to Wed: 11am – 3.30pm & 4.30pm – 8pm Sat: 9.30am – 3.30pm & 4.30pm – 8pm Sun: 10am – 3.30pm & 4.30pm – 8pm Closed on Thu & Fri Facebook Want to travel back in time? Heap Seng Leong is just the place for you to do that. With old-school tables, chairs, rustic walls and relics, this archaic museum-esque coffeeshop in Lavender oozes nostalgia like no other. Get this: the owner even tallies bills with an abacus! If you've never had Kopi Butter (S$1.40), it's about time you had your first cup in Heap Seng Leong, one of the only stalls in Singapore that makes this nostalgic beverage. Psst… coffee and butter may sound like a really sinful drink, but it supposedly helps kick your body into a fat-burning drive first thing in the morning! Pair your kopi gu you with some Kaya Toast (S$1.40), which features light, fluffy slices of charcoal-toasted bread sandwiched with sweet kaya and creamy butter. And there you have it: a perfect traditional breakfast to enjoy as you bask in all of the coffeeshop's quaint charm. 10 North Bridge Road, #01-5109, Singapore 190010 +65 6292 2368 Daily: 5am – 3pm Not only is Hwa Heng Beef Noodle among the most popular Hainanese-style beef noodle spots in Singapore, it's also the best-rated. While this stall attracts long queues, many may not know of its rich history as well as they do of its rich flavours. Back in the 70s, Hwa Heng Beef Noodle was known as Odeon Beef Kway Teow, a legendary stall located along North Bridge Road. Today, the stall is housed in the humble Bendemeer Market & Food Centre, where it has settled after several relocations over the years. Now you know, and you can head on down for a literal taste of nostalgia as they're still using the same old recipe. If you enjoy offal, we recommend the Dry Mixed Beef Noodles W/ Tendon (S$6.50). Each bowl is a treasure trove of beefy delights: thick bee hoon noodles, beef tendon, tripe, slices of shank, beef balls and tender beef slices all enveloped by a thick layer of luscious gravy rich with notes of beef. Be sure to give it a good mix for utter satisfaction. Accompanying the dry noodles is a bowl of Hwa Heng's lightly herbal beef broth, which will serve as a great palate cleanser as you wolf down the noodles. 29 Bendemeer Road, Bendemeer Market & Food Centre, #01-86, Singapore 330029 Wed to Sat: 10am – 2.30pm Closed from Sun to Tue Facebook Step into Adam Road Food Centre and you'll be greeted by a snaking queue. Its source? Selera Rasa Nasi Lemak, one of the most popular nasi lemak stalls in Singapore (and also my personal favourite). Fun fact, they're part of the team behind nasi lemak chain CRAVE. I sure hope your love for nasi lemak is stronger than your hatred for long queues; you won't have a way out of the wait regardless of when you make your visit. Don't worry, I promise it's worth it! Selera Rasa Nasi Lemak's menu features 7 different nasi lemak sets. My go-to is the Full House (S$6), which includes a fried egg, a crispy chicken wing, otah, fried ikan bilis and peanuts along with their scrumptious pandan– and coconut milk-laced basmati rice. Paired with their fiery, aromatic sambal, this dish will leave you absolutely satiated and have you craving it again in no time. If you have the money and appetite to spare, splurge on the Royal Rumble (S$7), which includes fried fish and a piece of begedil on top of everything else in the Full House. For some fuss-free satisfaction, the Fish/Chicken Wing Meal (S$5) will do you just right. 2 Adam Rd, Adam Road Food Centre, #01-02, Singapore 289876 +65 9843 4509 Sat to Thu: 7am – 3pm Closed on Fri Better known as 'Ah Lian Bee Hoon' among NTU students, Bai Li Xiang Economic Bee Hoon is one of the best spots for economic bee hoon in the West. As a former NTU student myself, I vouch for that — their fare is every bit worth braving the lady boss's fierce disposition for. Unlike most other spots on this list, Bai Li Xiang operates from dusk to dawn, making it just the place for you to grab dinner, supper or breakfast. Still, I must say that economic bee hoon really does hit the spot best in the morning. Their bee hoon is so fragrant and flavourful that it's delicious enough to enjoy sans ingredients, with just a hefty helping of the stall's piquant sambal. Nonetheless, what's fried bee hoon without its ingredients, right? You'll be spoilt for choice by their huge spread — from stir-fried vegetables to chicken wings that are crispy on the outside and tender on the inside, along with a plethora of fried food like sunny-side-up eggs, ngoh hiang, fish fillets and sausages. Oh, but don't take too long to make your choices; you may be told off by the lady boss herself! Signed, an experienced individual. Order Delivery: foodpanda Deliveroo 651 Jurong West Street 61, Kimly Coffeeshop, #01-01, Singapore 640651 +65 6791 3800 Daily: 6pm – 11am Facebook They say old is gold, and I couldn't agree more. Opened for over 50 years, Ah Seng (Hai Nam) Coffee at Amoy Street Food Centre is one of the few remaining hawker stalls that still use charcoal to toast their bread. Now, trust me when I say that charcoal-toasted bread is a game changer, especially when paired with the stall's housemade kaya. Ah Seng (Hai Nam) Coffee's Bread Toast (S$2.40) stars the wonderful combination of lightly crisped toast and pleasantly pandan-laced kaya. Have a warm cup of Coffee Milk (S$1.20) and Soft-boiled Eggs (S$1.60), and there you have a wholesome breakfast. If that's not enough for you, be sure to try their crowd favourite French Toast (S$4) as well. Here, the bread is dipped in egg before it's charcoal-grilled to a perfect golden hue and of course, topped with a generous smear of their signature kaya. 7 Maxwell Road, Amoy Street Food Centre, #02-95, Singapore 069111 +65 9710 2907 Wed, Sat to Mon: 5.30am – 3pm Tue: 6am – 3pm Closed on Thu & Fri Singaporeans are blessed with an abundance of quality bak kut teh stalls that introduced the dish of melt-in-your-mouth tender pork ribs swimming in a complex broth of herbs and spices. Of the lot is Ng Ah Sio Bak Kut Teh, one of the reigning pioneers of the dish with humble beginnings that harken back to the 1950s. Sorry Team Herbal BKT, Ng Ah Sio specialises in the peppery Teochew version (although, it's not too late to be a convert!). The brand has even placed their delicious pork ribs soup on the world map, with outlets in China and Taiwan on top of their 2 in Singapore. That said, you can expect their Rangoon Road and Clarke Quay Central outlets to be perennially packed, even for breakfast. Ng Ah Sio offers several variations of their signature dish, each packed with different cuts of pork ribs such as Classic Pork Ribs Soup (S$9.80), Pork Soft Bone Soup (S$9.80) and Superior Spare Ribs Soup (S$11.80). With prominent notes of pepper and garlic, the comforting soup is strong in taste but isn't overly complex or overpowering. Combined with pork ribs and a medley of herbs, the dish has a hallmark robust flavour that Ng Ah Sio is best known for. For a list of locations, contact numbers and opening hours, click here. Facebook | Instagram | Website Treat yourself to some great Malay cuisine at Haig Road Food Centre with a hearty bowl of mee rebus from Afandi & Family Mee Rebus. Although the stall was renamed from Afandi Hawa & Family Mee Rebus about 2 years back, the quality of their fare has remained steady. What's more, their dishes are priced under S$4, which means you'll be getting incredible value for money. Afandi & Family's Mee Rebus (S$3.50) is widely regarded as one of the best in Singapore. It features yellow mee, a boiled egg, taugeh and tau kwa chunks drenched in a gao gravy, then topped with spring onions, green chilli, fried shallots, lime and coriander. Don't worry if you're not usually a mee rebus or yellow mee enjoyer; the noodles here are an undeniable force to be reckoned with. Done to al dente perfection, the noodles boast a springy consistency and are downright slurpworthy. They pair wonderfully with the delectable gravy, which gets its rich flavour from a combination of sweet potato puree, shrimp, flower crab and mutton. Still not convinced? You could give their other dishes — such as Mee Siam (S$3.50), Soto Ayam (S$3.50) and Gado Gado (S$3.50) — a worthy shot. 14 Haig Road, Haig Road Market & Food Centre, #01-21, Singapore 430014 Fri to Tue: 10.30am – 8pm Closed on Wed & Thu Hill Street Tai Hwa Pork Noodle is, without a doubt, the most famous bak chor mee stall in all of Singapore. Never seen without a long queue, this 1-Michelin Starred joint in Crawford Lane is the embodiment of the quote 'happiness is worth the wait'. Is it a flex to say that I've managed to secure myself a bowl? While I wouldn't go as far as to label it the best bak chor mee in Singapore, I can certainly get behind its Michelin Star and cult following. A perfect synchronisation of vinegar, pork, al dente noodles and chilli, topped with delectable wantons and a crispy piece of dried sole fish — their signature Gan Mian (Dry Noodle) (S$8/S$10/S$12/S$15) is indeed a textbook 'A' grade dish. 466 Crawford Lane, Tai Hwa Eating House, #01-12, Singapore 190466 +65 9272 3920 Daily: 9am – 8.30pm Facebook | Website When it comes to local breakfast delights, chwee kueh needs no introduction. Topped with chye poh and chilli, these steamed rice cakes make for a simple yet delicious breakfast, and Michelin-approved Bedok Chwee Kueh is the place to get it. Bedok Chwee Kueh's Chwee Kueh (S$1.20 for 2 pieces, S$1.80 for 3, S$2.40 for 4) is touted as one of the best in Singapore. The supple white cakes are soft yet toothsome, and complemented wonderfully by a generous portion of sweet-savoury chye poh and aromatic sambal. Polishing every last bit of chye poh off the plate is mandatory; the 'shiok ah!' after that is optional. 208B New Upper Changi Road, Bedok Interchange Hawker Centre, #01-19, Singapore 462208 Daily: 7am – 7.30pm Gone are the days of having to pay steep prices in posh restaurants for some quality xiao long bao. These soup dumplings are a common sight in several hawker centres nowadays. It's never a bad time to treat yourself to these delicious morsels; yes, even for breakfast — because who made the rules anyway? The perfect spot for exactly that is Zhang Ji Shanghai La Mian Xiao Long Bao, a famed la mian and handmade dumpling stall in Alexandra Village Hawker Centre that opens from 10am. Zhang Ji is run by a husband-and-wife team that hails from Nanjing. Not only is their fare authentic, each item is freshly handmade on the spot. The menu features a variety of Chinese dumplings, including Fried Dumplings (guo tie) (S$8 for 10 pieces) and my personal favourite Szechuan Spicy Wonton (hong you chao shou) (S$6.50 for 10 pieces). Without a doubt, the crowd favourite is the Steamed Mini Buns (xiao long bao) (S$6 for 6 pieces). Each delicate piece sports an uneven circular cascade of ripples around its crown — the hallmark of handmade labour. Encased within each is a mouthwatering chunk of minced pork and a savoury soup that explodes with flavour in your mouth. Dumplings aside, the stall offers hand-pulled la mian dishes such as Zha Jiang Mian (S$5), Dan Dan Mian (S$5) and Beef Noodles (S$6). 120 Bukit Merah Lane 1, Alexandra Village Food Centre, #01-56, Singapore 150120 +65 9737 9936 Wed to Sun: 10am – 3pm Closed on Mon & Tue Rounding off this list is the Michelin-approved Cheng Heng Kway Chap, where you can get a mean bowl of piping hot kway chap. Run by 2 friendly aunties, this humble stall in Holland Drive Hawker Centre has been around for the better part of 5 decades and is rarely seen without snaking queues. Their Kway Chap set, priced at S$4.50, includes a bowl of kway and a platter of ingredients, including pig intestines, pig skin, tau pok and a hard-boiled egg. Pro tip: zhng up your order with an additional S$2, which gets you a serving of their tender braised duck meat. What we adore most about their Kway Chap has to be their kway, which pairs amazingly with the aromatic herbal broth. Each slurp-worthy sheet is light velvety smooth — a true testament to the lady bosses' amazing skills. 44 Holland Drive, Holland Drive Market & Food Centre, #02-05, Singapore 270044 Tue, Wed, Fri to Sun: 7am – 2.30pm Closed on Mon & Thu 10 best Singaporean breakfast faves & where to find them The post 23 best local breakfast spots in Singapore better than brunch [Jul 2025 update] appeared first on
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6 days ago
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New Ocean 新海: Saucy KL-style pork noodles & clean-tasting fish soup in Toa Payoh
What are 'KL-style' pork noodles, exactly? This Malaysian hawker staple, also known as 猪肉粉 (zhu rou fen), can be found at every other eatery in KL. However, apart from Legacy Pork Noodle, New Ocean 新海 in Toa Payoh Palm Spring Market is one of the few stalls in Singapore that I know specialises in this dish. KL's beloved pork noodles come in both dry and soup form, often boasting a luxurious mix of minced meat, pork slices, innards and more, tied together with either a clear broth or a deeply savoury and sweet soy-based gravy. In Singapore, this dish is still pretty under-the-radar, so I was excited to try New Ocean's rendition! It was love at first sight when I laid my eyes on a picture of their dry, gloppy noodles on Facebook, instantly entranced to make the trip down (I only fall this hard for food, promise). Naturally, I went straight for their Signature Pork Noodles (Dry)(S$6.80) without a second thought. The noodles were as hypnotic in real life as they were online: a glossy bowl of my new go-to noodle combo — guo tiao mian, or kway teow with yellow noodles. This sauce was the highlight of my trip down. Thick, umami-packed, and slightly sweet, it clung to every last strand of noodle and delivered a wallop of fragrance with each bite. Texture-wise, the noodles had just the right bite, the sprinkle of spring onions and crispy pork lard adding a layer of richness and crunch. The pork slices were ultra tender and had such an addictive mouthfeel. My only quip is that there weren't enough! Albeit puny, the meatballs were decent with a QQ texture. I just wish they were a little bigger for a) an easier grip on my chopsticks and b) a more piquant, meaty punch. Just to preface, I'm not the biggest fan of offal. I know, I know… how can I be a food writer who doesn't eat innards? What I am, though, is objective. Both my dining companion and I agreed that the liver tasted a little too metallic, bordering on funky. Not jarring enough to ruin the meal, but definitely pulled me out of the experience. That said, the small intestines and pig skin fared better. The intestines were surprisingly clean-tasting with a slight chew, while the pig skin had a soft, gelatinous bite that soaked up the soup nicely. With a broth pack filled to the brim with pork components, you can imagine how rich it was. It remained pleasantly sweet with mellowed umami notes that instantly warmed my stomach upon first sip. Hong Soon Pork Soup Noodles (鸿顺猪肉粉): Hidden gem serves up comforting bowls of KL-style pork noodles loaded with ingredients To balance out the richness, I got the Red Grouper Sliced Fish Soup (S$8), New Ocean's other signature item featured on their signboard. Ordering the larger portion would be an additional S$2, and adding on noodles is another S$0.50. Unfortunately, this one didn't quite live up to its title. The soup was light and clean, but tasted closer to water with a hint of fish than a robust broth. I can imagine it being an easy fix on a sick day, but the soup just felt like a filler — something to sip on, not something I'd crave. The sliced red grouper was reasonably fresh but thinly cut, leaving it almost tasteless and lacking the rich, oceanic depth I was hoping for. On the other hand, the minced pork was surprisingly the most flavourful element in the bowl, tender and well-marinated with a much-needed savoury punch. The lettuce and seaweed combo added a touch of freshness and texture, which were okay, though nothing impressive. While each ingredient had potential, the dish as a whole lacked the depth and flavour I would've expected from a 'signature' dish. For the price, it felt a little underwhelming. New Ocean 新海 is a bit of a mixed bag. As much as I really enjoyed the dry noodles, the fish soup was forgettable at best, especially at its price point. I came with high hopes and left feeling a little… catfished. Still, I can see why Toa Payoh residents would keep this place in their rotation. The pork noodles are a solid pick for something hearty, flavourful, and different from the usual hawker fare, though it wouldn't be one I'd travel out for. Expected damage: S$4.80 – S$10 per pax We tried Singapore's best-rated fish soup The post New Ocean 新海: Saucy KL-style pork noodles & clean-tasting fish soup in Toa Payoh appeared first on
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Singapore to hire 1,000 new educators annually in the next few years, up from 700
SINGAPORE - Over the next few years, Singapore will hire 1,000 new educators annually to strengthen the teaching fraternity, said Education Minister Desmond Lee on July 9. This is up from about 700 teachers recruited yearly previously. Overall, the number of teachers in Singapore has fallen over the years due to a slowdown in recruitment, dropping from 33,378 in 2016 to 30,396 in 2023. The Education Ministry has not released the figure for 2024. Speaking at the annual Teachers' Investiture Ceremony at the National Institute of Education (NIE) in Nanyang Technological University, Mr Lee said: 'Through the years, we have built a committed and high-quality teaching force, to ensure that every child has the opportunity realise his or her potential, regardless of starting point in life.' The education system must do more than keep pace with rapid and fundamental changes, he said, from advancements in artificial intelligence to climate change and social media platforms transforming the way young people communicate. 'We must also stay updated on the developments around us, and prepare our students for a fast-changing world,' he said. On July 9, NIE marked the graduation of 721 new and returning teachers joining Singapore's education service. Of the cohort, 47 graduands were also given awards such as the Lee Kuan Yew Gold Medal and the NIE Award. These awards are given to those who performed well in their studies. Seven young teachers under the age of 35 were also awarded the Outstanding Youth in Education Award for their impact in nurturing their students. Mr Lee, who took over the education portfolio in May, urged teachers to instill in students a desire for learning, beyond just knowing what to learn. The capacity for sound judgement, socio-emotional competencies and having good core values is what truly matters in the real world, rather than academic excellence, he said. He added that this is why the Ministry has been gradually reducing the emphasis on academic grades and has moved towards developing diverse skills and attributes among students. Singapore has done away with mid-year examinations progressively since 2019, and it fully implemented full subject-based banding in 2024. Full subject-based banding allows students take subjects at different levels based on their strengths, rather than being grouped into rigid academic streams like Express, Normal (Academic), and Normal (Technical). 'But these system-level changes must be supported by learning experiences in school that not only help our students discover their unique strengths and interests, but also ignite a deep and lasting joy of learning,' he said. Educators also need to guide students to stand together in an increasingly diverse society, said Mr Lee. 'With widening generational gaps, heightened sensitivities, and varying aspirations and beliefs, our unity and social cohesion cannot be taken for granted. They must be nurtured intentionally, through empathy, dialogue, and a commitment to our shared future,' he said. Another challenge is helping students move from a concept of individual success to shared responsibility, he added. 'This includes creating opportunities for students of different backgrounds to learn together, teaching them to listen with empathy and regard each other with compassion, and to find unity in diversity, just as our forefathers did during our nation-building years.' 'We must provide the learning environment to foster this.' Source: The Straits Times © SPH Media Limited. Permission required for reproduction Discover how to enjoy other premium articles here
