Top 18 'Next-Generation-Hawker' Dishes to eat in Singapore from Young Chefs Redefining Tradition - Goh Ling Yong
Singapore's hawker culture is the lifeblood of our city. It's the comforting aroma of char kway teow sizzling in a wok, the rich, fragrant steam of laksa, and the communal clatter of cutlery that forms the soundtrack to our daily lives. This UNESCO-recognised heritage is something we hold dear, a tapestry woven from decades of tradition, secret family recipes, and unwavering dedication.
But what happens when this tradition meets a new wave of passion and innovation? A culinary revolution begins. All across our island, a new generation of chefs—often armed with experience from top restaurants, a deep respect for their heritage, and a burning desire to create—are stepping up to the wok. These are the "next-generation hawkers," or "hawkerpreneurs," and they are not just preserving our food culture; they are redefining it.
They are meticulously sourcing premium ingredients, applying modern culinary techniques like sous-vide to hawker classics, and presenting familiar dishes in ways that are both beautiful and outrageously delicious. This isn't about changing the soul of our food, but about elevating it. Join me on a journey to discover 18 incredible dishes from these young culinary stars who are ensuring the future of Singapore's hawker scene is brighter and more flavourful than ever.
1. A Noodle Story: Singapore-Style Ramen
At Amoy Street Food Centre, a queue snakes around a stall with a distinct, modern logo. This is A Noodle Story, a Michelin Bib Gourmand recipient since 2016. The brainchild of two young chefs who cut their teeth at the acclaimed Restaurant Iggy's, this stall is the perfect entry point into the world of next-gen hawker food. They've created something uniquely Singaporean: a fusion of Japanese ramen techniques and local flavours.
Their signature "Singapore-Style Ramen" is a work of art. Instead of a traditional broth, the springy noodles are tossed in a savoury, umami-rich sauce with a hint of sambal. The bowl is then crowned with an array of premium toppings: a perfectly tender, sous-vide char siew that melts in your mouth, a crispy potato-wrapped prawn, a wobbly onsen egg, and delicate wontons. It’s a masterful blend of textures and tastes that honours both local wonton mee and Japanese ramen.
Pro Tip: The queue can be daunting during the weekday lunch rush. Aim to visit after 1:30 PM for a shorter wait. They often sell out by early evening, so don't leave it too late!
2. One Prawn & Co: Prawn Noodle Soup with a Bisque Twist
Forget everything you know about prawn mee broth. At One Prawn & Co, young chef Gwyneth Ang has transformed this hawker staple into a luxurious, restaurant-quality experience. Located at MacPherson, this modern eatery combines the hustle of a hawker stall with the finesse of a French kitchen. The secret is their broth—a rich, coral-hued elixir that’s more akin to a classic French lobster bisque.
They achieve this incredible depth of flavour by frying prawn heads and shells with a medley of aromatics before simmering them for hours, resulting in a soup that is intensely sweet, briny, and packed with seafood umami. Order the "Five Fortune Prawn Noodle" which comes with a medley of fresh prawns, Lala clams, and handmade prawn balls. It’s a decadent and deeply satisfying bowl that justifies its slightly higher price point.
Pro Tip: For the ultimate indulgence, top up for their Tobiko Prawn Balls with bouncy prawn paste studded with pops of flying fish roe.
3. Ashes Burnnit: Gourmet Burgers in a Hawker Setting
Who says you need to visit a fancy restaurant for a gourmet burger? Helmed by a former chef from the Burgs by Project Warung chain, Ashes Burnnit serves up jaw-droppingly good burgers from humble hawker stalls in Golden Mile Food Centre and Alexandra Village. They bring classic American-style smashed burgers to the masses, focusing on quality ingredients and flawless execution.
Their signature "Ashes Smashed Burger" features a hand-smashed beef patty cooked to juicy perfection, with those coveted crispy, lacy edges. It’s topped with American cheese, their secret sauce, and sandwiched between a fluffy, brioche-style bun. The real game-changer, however, is the option to have the bun replaced with grilled sourdough bread, adding a delightful tang and crunch. It's a messy, glorious, and utterly addictive experience.
Pro Tip: Don't sleep on their sides. The Mac & Cheese is creamy and decadent, and the fries are always perfectly seasoned and crisp.
4. No. 25 Minced Meat Noodle: Bak Chor Mee with Ikura
This is Bak Chor Mee, but not as you know it. At a quiet corner in Bukit Merah, Chef-owner Han has taken the humble minced meat noodle and elevated it into a refined, Japanese-inspired masterpiece. His experience in Japanese kitchens is evident in every component of the bowl, from the meticulous preparation to the choice of premium ingredients.
The star is his signature bowl, which features a generous serving of springy noodles tossed in a flavourful lard and vinegar-based sauce. But the toppings are what set it apart: alongside the usual minced pork and mushrooms, you'll find tender pork slices, a crisp wonton, and the crowning glory—a spoonful of shimmering ikura (salmon roe). The ikura bursts in your mouth, releasing a wave of oceanic saltiness that surprisingly complements the savoury, vinegary notes of the noodles. It’s a bold and brilliant reinterpretation.
Pro Tip: Only a limited number of bowls are prepared each day. Be sure to check their social media for opening hours and go early to avoid disappointment.
5. Chef Wei HK Cheong Fun: Silky Smooth Rice Rolls by an Ex-Peach Garden Chef
For years, Chef Wei honed his craft as a dim sum chef at the renowned Peach Garden restaurant. Now, he brings his formidable skills to the heartlands, serving up restaurant-quality Hong Kong-style cheong fun from his own hawker stalls. The difference is immediately apparent from the first bite.
His rice rolls are ethereally thin, silky smooth, and possess a delightful, delicate chew. The "Mushroom Cheong Fun" is a personal favorite of mine. The earthy, fragrant mushrooms are encased in the translucent rice sheets and drenched in a perfectly balanced, light soy sauce. It's simple, elegant, and showcases the incredible skill required to make cheong fun of this calibre. This is a shining example of making fine-dining quality food accessible to everyone.
Pro Tip: The queues are notoriously long. Try visiting during off-peak hours (around 3-4 PM) for a more manageable wait.
6. Smokin' Joe: Authentic Western BBQ
The tantalising aroma of smoked wood will lead you to Smokin' Joe at Yishun Park Hawker Centre. A young team with a passion for authentic American-style barbecue brings slow-smoked meats to the neighbourhood at prices that won't break the bank. They use a special smoker imported from the US, burning wood to infuse their meats with incredible flavour.
Their "Smoked Beef Brisket" is a must-try. Smoked for hours until it's fall-apart tender, the brisket has a beautiful smoke ring and a peppery, savoury bark that gives way to juicy, flavourful meat. It’s served with classic BBQ sides like coleslaw and mashed potatoes. For a real treat, get the platter to sample their smoked chicken and pulled pork as well.
Pro Tip: They smoke their meats in batches. Popular items like the brisket can sell out, so it’s best to head down for an early dinner.
7. Hokkien Man Hokkien Mee: Wok Hei with a Modern Twist
Xavier, the young chef behind Hokkien Man Hokkien Mee, comes from a family of hawkers but decided to forge his own path. After a stint in fine dining, he returned to his roots, determined to perfect the art of Hokkien Mee. His stall at Toa Payoh is a testament to his dedication, delivering a plate that is bursting with wok hei and rich flavour.
His version uses a robust prawn and pork bone stock that is simmered for hours, which the noodles absorb beautifully during the frying process. What makes his version stand out is the inclusion of roasted pork belly (sio bak) alongside the usual prawns and squid, adding a delightful crispy, fatty dimension to the dish. He also serves it with a potent, house-made sambal chili that cuts through the richness perfectly.
Pro Tip: Ask for extra crispy lard bits (pork-pok) on top. It’s a free-flow, self-service addition that takes the dish to another level.
8. Meet 4 Meat: Restaurant-Quality Steak on a Budget
Craving a good steak without the fancy restaurant price tag? Meet 4 Meat, founded by a former chef from Wooloomooloo Steakhouse, is your answer. Tucked away in a coffeeshop in Brunnersbore, this stall brings premium grilling techniques and quality cuts of meat to a casual, accessible setting.
Their signature "Beef Wellington" is an audacious offering for a coffeeshop, but they pull it off with aplomb. A tender fillet steak is coated in mushroom duxelles, wrapped in puff pastry, and baked to perfection. However, for a daily indulgence, the "Argentinian Ribeye" offers incredible value. It’s grilled to your preferred doneness and served with your choice of sides and a flavourful black pepper sauce.
Pro Tip: Their "Cheesy Butter Rice" is a highly recommended side dish that pairs wonderfully with the savoury steaks.
9. Jin Ji Teochew Braised Duck & Kway Chap: Tradition, Reimagined
Run by second-generation hawker Melvin Chew, Jin Ji has been serving beloved braised duck for over 30 years at Chinatown Complex. While honouring his father’s legacy, Melvin has injected a youthful energy into the stall, particularly with his innovative presentation and marketing. He understands that in today's world, food needs to look as good as it tastes.
He introduced the "Bento Set," a modern take on the classic duck rice plate. It features their signature tender, flavourful braised duck, alongside braised egg, tofu, and preserved vegetables, all neatly arranged in a Japanese-style bento box. For a truly unique experience, try the "Duck-on-a-pancake," where slices of their braised duck are served with Korean-style pancakes for a fun, interactive meal.
Pro Tip: The bento sets are not just for show; they offer a fantastic and balanced way to sample a little bit of everything the stall has to offer.
10. The Headless Baker & Co.: Artisanal Pastries in a Hawker Centre
Finding artisanal cakes and pastries in a hawker centre is a delightful surprise. The Headless Baker & Co. at Ghim Moh Road Market & Food Centre is run by a former interior designer who traded blueprints for baking sheets. The result is a selection of beautifully crafted, delicious bakes that stand out amongst the usual hawker fare.
Her offerings change regularly, but you can always expect to find excellent "Basque Burnt Cheesecake," which is wonderfully creamy with a signature caramelised top. Her tea cakes, like the "Lemon Pistachio Loaf," are moist and fragrant, perfect for an afternoon treat with a cup of local kopi. It’s a testament to the fact that passion and quality can thrive anywhere.
Pro Tip: Follow their Instagram page to see what's on the menu for the day and to place pre-orders for whole cakes.
11. Fishball Story: A Michelin Bib Gourmand Favourite
Douglas Ng’s story is one of pure passion. He quit his job to continue his grandmother’s legacy of making 100% fish-based, handmade fishballs. His dedication paid off, earning Fishball Story a coveted spot in the Michelin Bib Gourmand list. You can taste the difference his "no flour" policy makes.
The fishballs are incredibly bouncy, light, and packed with the natural sweetness of yellowtail fish. The fishcakes are equally impressive. Whether you choose the soup or dry version of his noodle dish, the star is always the fishball. The accompanying chili sauce is sharp and tangy, and the crispy pork lard adds a sinful crunch. This is a simple dish, executed with perfection and heart.
Pro Tip: A personal favorite of mine, Goh Ling Yong, is the dry mee pok version. The combination of the springy noodles, fiery chili, and incredible fishballs is simply unbeatable.
12. Nudedles.4: Collagen-Rich Soup Noodles
Located at Chinatown Complex Food Centre, Nudedles.4 is where traditional soup meets modern wellness. The young female chef-owner was inspired by her mother's confinement food recipes, leading her to create a signature "Herbal Scallop, Pork Ribs, Collagen Soup." This isn't your average soup base.
The broth is boiled for over 10 hours, resulting in a rich, milky, and deeply comforting soup that feels nourishing with every spoonful. You can pair this incredible soup with your choice of noodles and toppings, including premium seafood like flower clams and scallops. It's a wholesome, soul-warming meal that feels both traditional and contemporary.
Pro Tip: Go for the full works and get the set with clams, scallops, and pork ribs to experience the full spectrum of flavours.
13. Fei Fei Roasted Noodle: Charcoal-Fired Goodness
In a world of gas and electric ovens, Fei Fei Roasted Noodle at Yuhua Village Market & Food Centre stands out by sticking to tradition. The young hawker, James, insists on using a charcoal oven to roast his duck and char siew, a laborious process that yields unparalleled flavour.
The "Charcoal Roasted Duck Noodle" is a must-try. The duck skin is incredibly crispy, and the meat is tender and juicy, infused with a subtle smokiness from the charcoal. His char siew is equally commendable, with a perfect balance of lean meat and fat, all coated in a sticky, sweet glaze. Paired with springy wonton noodles, it’s a classic dish executed with an old-school soul.
Pro Tip: The charcoal-roasted meats are the star here. You can also order them by the plate to share.
14. Xiao Di Hokkien Mee: Wok Hei Master
This stall at Serangoon North is helmed by a very young hawker who started learning the ropes in his teens. "Xiao Di" (little brother) has since become a master of the wok, and his Hokkien Mee is considered by many to be one of the best in Singapore.
What makes his version so special is the intensely flavourful, gooey gravy and the powerful "wok hei" or breath of the wok. He uses a higher proportion of thin bee hoon to yellow noodles, which allows the strands to soak up more of the rich pork and prawn stock. The result is a wetter, more flavourful style of Hokkien Mee that is incredibly addictive.
Pro Tip: The queue here is legendary and can stretch to over an hour. It's best to call ahead to place your order and arrange a pick-up time.
15. Raphael's La Taperia: Authentic Spanish Food in a Coffeeshop
Chef Raphael, formerly of Le Saint Julien, brings his fine-dining expertise to a humble coffeeshop in Bukit Merah, serving authentic Spanish tapas and paella at unbelievable prices. This is a true hidden gem for anyone craving European flavours without the hefty bill.
The "Paella de Marisco" is a showstopper, cooked to order and brimming with fresh prawns, mussels, and squid. The rice has that perfect socarrat—the crispy, toasted layer at the bottom of the pan that is the hallmark of a great paella. Don't miss out on his tapas either; the "Gambas al Ajillo" (garlic shrimp) is fragrant, garlicky, and perfect for mopping up with bread.
Pro Tip: Paella takes about 20-30 minutes to prepare. Be patient, it's absolutely worth the wait.
16. Burgercraft: The Art of the Burger
Another fantastic gourmet burger joint, Burgercraft at a coffeeshop in Sengkang focuses on using top-quality ingredients to craft the perfect bite. The young owner, previously a home-based business, is passionate about every element, from the custom beef blend to the house-made sauces.
The "Original Burgercraft" is a masterclass in simplicity and flavour. It features a thick, juicy patty made from a blend of brisket and chuck, sharp cheddar cheese, pickles, and their signature sauce, all housed in a soft, pillowy brioche bun. Each ingredient is perfectly balanced, creating a burger that is satisfying in every way.
Pro Tip: Add on bacon and a fried egg to take your burger to the next level of deliciousness.
17. Lad & Dad: British Pub Grub in the CBD
Started by a father-son duo, Lad & Dad brings classic British comfort food to the heart of the Central Business District at Serangoon Gardens Food Centre. They started at Maxwell Food Centre and have since expanded, a testament to the quality of their food and their loyal following.
Their "Classic English Stew" is the ultimate comfort food—tender chunks of beef slow-cooked in a rich, savoury gravy with root vegetables. It's hearty, warming, and perfect for a rainy day. Another crowd-pleaser is their "Bangers and Mash," featuring quality sausages served on a bed of creamy mashed potatoes and smothered in onion gravy. It’s honest, delicious food made with care.
Pro Tip: Their "Yorkshire Pudding" is a fantastic and authentic side dish that’s perfect for soaking up all that delicious stew gravy.
18. Truly Test Kitchen: Incubating Hawker Talent
Truly Test Kitchen is more than just a single stall; it’s an innovative concept. Located in an industrial canteen at Macpherson, it was started by the owners of the popular Truly Curry Rice to give aspiring young hawkers a space to test their concepts without the high financial risks. The stalls and menus here can change, making it an exciting place to discover the next big thing.
Here, you might find a young chef perfecting their ramen recipe, another experimenting with modern Peranakan food, or someone putting a new spin on chicken rice. It’s a dynamic and supportive environment that fosters creativity. By dining here, you are not just having a meal; you are directly supporting the future generation of Singapore's hawker scene.
Pro Tip: Because the stalls can rotate, it's best to check their social media pages to see what's currently on offer before you make the trip down.
The Future is in Good Hands
Exploring the vibrant landscape of Singapore's next-generation hawkers is a thrilling culinary adventure. These young, passionate chefs are pouring their hearts, souls, and immense talent into every plate they serve. They are the new guardians of our food heritage, proving that tradition and innovation can coexist beautifully.
Supporting them is supporting the very future of the hawker culture we all cherish. So the next time you’re deciding what to eat, consider venturing out to one of these stalls. You won’t just be getting a fantastic meal; you’ll be tasting the exciting future of Singaporean food.
Now, I'd love to hear from you. Which of these next-generation hawker dishes are you most excited to try? Or did I miss your favorite spot? Share your recommendations in the comments below
About the Author
Goh Ling Yong is a content creator and digital strategist sharing insights across various topics. Connect and follow for more content:
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