Top 19 Under-the-Radar Hawker Gems to order in Singapore's Oldest Food Centres - Goh Ling Yong
Singapore is a city that loves its food, and nowhere is this passion more evident than in our hawker centres. While Michelin stars and international headlines often shine a spotlight on a select few, the true soul of our culinary landscape lies in the old, sprawling food centres that have nourished generations. These are the places where grandmothers taught their recipes, where a single dish has been perfected over 50 years, and where the clang of the wok is a symphony of our heritage.
Beyond the famous queues and influencer-stamped stalls, there are countless unsung heroes. These are the hawkers who quietly go about their craft day in and day out, serving up consistently brilliant food without fanfare. They are the keepers of recipes that are slowly fading, the guardians of a taste that feels like home. This list is a tribute to them—a culinary map to the hidden gems tucked away in the nooks and crannies of Singapore's most historic food centres.
So, grab your tissue packets and an empty stomach. We're going on a journey past the usual suspects to uncover 19 under-the-radar hawker stalls that deserve your attention. These are the places that locals whisper about, the stalls that truly define what it means to eat in Singapore.
1. China Street Fritters (Maxwell Food Centre)
Long before Maxwell Food Centre became an international foodie destination, stalls like China Street Fritters were its anchor. This is a true heritage gem, serving handmade ngoh hiang (five-spice meat rolls) and other Hokkien and Cantonese fritters for over 80 years. The current owners are second-generation, and the stall is a beautiful, delicious window into Singapore's past.
Forget neatly plated dishes; this is all about picking your own adventure from a glass cabinet filled with temptations. You’ll find classics like the crispy prawn cracker, savoury ngoh hiang, a unique sausage made with lean meat, and even a hard-to-find liver roll. Each piece is fried to a perfect golden-brown, retaining a delightful crunch without being overly greasy. It's a communal, hands-on experience that feels incredibly authentic.
Pro-Tip: Don't be shy! Point to what you want and get a mixed platter. The liver roll is a must-try for the adventurous—it’s gamey, rich, and utterly traditional. Be sure to douse everything in their signature pink sweet sauce and the fiery, garlicky chili.
2. Pan Ji Cooked Food (Chinatown Complex)
Chinatown Complex is a labyrinth of culinary treasures, and deep within its maze lies Pan Ji Cooked Food. This humble stall is a guardian of near-extinct Cantonese snacks. The star of the show is their handmade Sachima (萨骑马), a sweet, eggy flour snack that's notoriously difficult to make. Uncle Pan's version is legendary—light, airy, and held together by a delicate malt syrup that isn't cloyingly sweet.
Beyond the Sachima, you’ll find other old-school delights like honey twists and sesame balls. Watching the elderly couple who run the stall work is a treat in itself; it’s a slow, methodical process that values craft over speed. This isn't just a snack; it's edible history, a taste of a Singaporean childhood that is becoming increasingly rare.
Pro-Tip: Their Sachima sells out incredibly fast, often by early afternoon. Head there in the morning to avoid disappointment. Buy a few extra blocks to take home—they make for a wonderful, nostalgic gift.
3. Yong Xiang Xing Dou Fu (People's Park Food Centre)
In a food centre known for its fiery mala hotpots, Yong Xiang Xing Dou Fu offers a moment of pure, clean-tasting bliss. They only sell one thing: Yong Tau Foo soup. There's no choosing your own items here. You get a standardized bowl of 10 handcrafted pieces, including fishballs, tofu, and fish paste-stuffed items, all swimming in a crystal-clear, intensely flavourful broth.
The magic is in its simplicity. The fish paste is made fresh daily, giving it a wonderfully bouncy and tender texture that you just can't find in factory-made versions. The soup, light yet deeply savoury from hours of simmering with soybeans and other secret ingredients, is the perfect antidote to a hot day. The queue is a testament to its quality, filled with regulars who have been eating here for decades.
Pro-Tip: The queue moves faster than it looks. Go for the soup version; it’s what they’re famous for. The chili sauce on the side provides a sharp, tangy kick that beautifully complements the delicate flavours.
4. Chung Cheng Chilli Mee (Golden Mile Food Centre)
Forget laksa and prawn mee for a moment and open your mind to Chilli Mee. This unique creation at Chung Cheng is a riot of flavours and textures. It's a Hainanese-inspired dish featuring yellow noodles and bee hoon drenched in a thick, savoury gravy that's part lor mee, part mee rebus, but with a distinct, potent chilli paste dolloped on top.
The bowl is a treasure trove of ingredients: tender pork ribs, prawns, fish cake, and a hard-boiled egg. The star, however, is the homemade chilli sauce. It's not just about heat; it’s a complex blend of dried shrimp, belacan, and aromatics that delivers a fragrant, umami-packed punch. Mix it all together for a flavour explosion that is unlike any other noodle dish in Singapore.
Pro-Tip: Ask for "more chilli" if you can handle the heat. The stall also sells bottles of their incredible chilli paste, which I highly recommend taking home. It elevates everything from fried rice to simple stir-fries.
5. Western Barbeque (Old Airport Road Food Centre)
Step back in time at Western Barbeque, one of the pioneers of Hainanese-style Western food in Singapore. Located in the legendary Old Airport Road Food Centre, this stall serves up classic comfort food that will transport you straight to the 1970s. Their signature dish is the Garlic Pork Chop, a thick, juicy cut of pork perfectly grilled and smothered in a secret garlic sauce.
Unlike modern cafes, everything here feels wonderfully retro. The crinkle-cut fries are perfectly crispy, the coleslaw is creamy and old-school, and every plate comes with a signature baked bean-topped bun. The chicken chop and fish and chips are equally fantastic, all featuring that distinct Hainanese touch—subtly sweet, savoury, and incredibly comforting.
Pro-Tip: The garlic sauce is the main event. You can, and should, ask for extra sauce. Come during off-peak hours, as the queue can get quite long with loyal uncles and aunties craving a taste of nostalgia.
6. Koh Brother Pig's Organ Soup (Tiong Bahru Market)
For a truly traditional Teochew experience, look no further than Koh Brother at the iconic Tiong Bahru Market. This stall has been serving its signature Pig's Organ Soup for over 60 years. The soup is a masterpiece of clarity and flavour—a peppery, slightly salty broth brewed with preserved mustard greens that cuts through the richness of the offal perfectly.
Each bowl is brimming with a generous assortment of well-cleaned pork parts, from tender lean meat and liver to bouncy intestines and stomach. It’s a testament to the hawker’s skill that none of the offal has any unpleasant gaminess. It’s clean, comforting, and incredibly nourishing. Paired with a bowl of rice, it’s a meal that soothes the soul.
Pro-Tip: Add a side of their braised pig's trotters. They are stewed until meltingly tender in a dark, savoury sauce that is absolutely divine over rice.
7. He Zhong Carrot Cake (Bukit Timah Market & Food Centre)
In the world of carrot cake, you're either on Team Black or Team White. He Zhong at Bukit Timah Market makes a compelling case for the latter. Instead of individual fried cubes, they serve their chai tow kway as large, rustic "pancakes" of steamed radish cake and egg, pan-fried to perfection.
The result is a wonderful contrast of textures. The exterior is addictively crispy and browned, while the inside remains soft, moist, and full of savoury radish flavour. The generous amount of egg creates a beautiful crust, and the dish isn't overly oily. It’s a simple, honest-to-goodness version of a hawker classic, executed flawlessly.
Pro-Tip: Be prepared to wait. This is one of the most popular stalls in the entire market. The uncle takes his time to get that perfect crust, and it's well worth it. Ask for more chilli on the side for an extra kick.
8. Wow Wow West Genuine (ABC Brickworks Market)
Another stalwart of old-school Hainanese Western cuisine, Wow Wow West has been a beloved institution at ABC Brickworks for years. Run by a second-generation owner, this stall is famous for its massive portions, affordable prices, and consistently delicious food. Their Chicken Chop is legendary—a huge, succulent piece of chicken thigh grilled until the skin is crispy, then slathered in a peppery brown sauce.
What sets them apart is the quality and generosity. Every main dish comes with a hearty serving of coleslaw, a fried bun, and their signature "canteen-style" spaghetti in a simple tomato sauce. It’s unpretentious, deeply satisfying, and offers incredible value for money.
Pro-Tip: The Pork Cheese Sausage platter is an underrated gem. The sausages are juicy and flavourful, and it’s a great sharing option. Go early for lunch, as they often sell out of popular items before their official closing time.
9. Jin Hua Sliced Fish Bee Hoon (Maxwell Food Centre)
While Maxwell is famous for its chicken rice, a long queue of office workers will lead you to another gem: Jin Hua Sliced Fish Bee Hoon. What makes this stall stand out is the rich, milky broth. You have the option of a clear soup, but the evaporated milk version is the crowd favourite for its creamy, umami-laden depth.
The stall is generous with its thick, fresh slices of Batang fish (Spanish Mackerel), which remain tender and sweet even after cooking. Whether you choose bee hoon, yi mian, or just the fish soup on its own, it’s a comforting and surprisingly hearty meal. For those who like it bold, the fried fish version offers a delightful crunch and a richer flavour.
Pro-Tip: Add some of their fried shallots and a dash of white pepper to your soup. On a rainy day, ask for a splash of brandy in your soup for an extra layer of warmth and fragrance.
10. Hainan Hokkien Mee (Golden Mile Food Centre)
This stall offers a unique take on a classic Singaporean dish. Unlike the typical wet, gooey Hokkien Mee, the version at Hainan Hokkien Mee is decidedly drier, with a focus on wok hei (the "breath of the wok"). The noodles are stir-fried with a flavourful pork and seafood stock until it is almost completely absorbed, infusing every strand with intense flavour.
The dish is served with a distinctive sambal chili on the side, which is bright, tangy, and packs a serious punch. It also comes with a generous squeeze of calamansi lime, which cuts through the richness and brightens up the entire plate. This is a version that I once recommended to Goh Ling Yong, and he agreed it's a must-try for any serious foodie looking for a different spin on a classic.
Pro-Tip: Make sure to mix the sambal and lime juice thoroughly into the noodles. This transforms the dish, adding layers of heat and acidity that make it incredibly addictive.
11. Teck Seng Soya Bean Milk (Tiong Bahru Market)
In a market full of savoury delights, Teck Seng offers a moment of sweet, silky respite. This stall has been making traditional soya bean milk and tau huey (soya beancurd) for decades. Their soya bean milk is thick, fragrant, and has that authentic, slightly grainy texture that you can only get from freshly ground beans.
Their tau huey is the real star. It's incredibly smooth and delicate, served warm with a simple sugar syrup. Forget the modern pudding-like versions; this is the traditional style that melts in your mouth. They also make a fantastic grass jelly drink (chin chow) that is perfect for cooling down after a hearty meal.
Pro-Tip: Order the "Michael Jackson," a local term for a mix of soya bean milk and grass jelly. It's the best of both worlds—creamy, refreshing, and not too sweet.
12. An Ji Sang Mee (Chinatown Complex)
An Ji is a zi char (stir-fry) stall that has mastered the art of sang mee, or crispy noodles. Their signature dish features a bed of deep-fried egg noodles that form a crispy "pancake," which is then drenched in a thick, savoury gravy teeming with ingredients like sliced fish, pork, and green vegetables.
The magic happens as you eat. The noodles on the bottom soak up the delicious gravy and become soft, while the noodles on top remain wonderfully crunchy. It's a delightful textural journey in every mouthful. Their beef hor fun, full of smoky wok hei, is another crowd-pleaser that rivals more famous establishments.
Pro-Tip: The stall is located on the second floor in the green zone. It can be tricky to find, but it's worth the hunt. The food is cooked to order, so be prepared for a short wait during peak hours.
13. To-Ricos Kway Chap (Old Airport Road Food Centre)
Previously known as Blanco Court Kway Chap, To-Ricos is an institution for lovers of this Teochew dish. Kway Chap consists of two parts: broad, silky rice sheets (kway) in a light herbal broth, and a platter of braised delights, including pork belly, intestines, pig skin, tau pok (fried beancurd), and hard-boiled eggs.
What makes To-Ricos stand out is how immaculately clean everything is. The offal is meticulously prepared, resulting in a tender texture and a complete absence of any unpleasant odour. The braising liquid is a well-balanced concoction—savoury, slightly sweet, and aromatic without being overpowering. It's a masterclass in braising.
Pro-Tip: Their vinegar-based chili sauce is fantastic. It's sharp and garlicky, providing the perfect acidic counterpoint to the rich, braised meats. Don't be afraid to order the large intestines; they are surprisingly soft and delicious here.
14. Sin Chew Satay Bee Hoon (Bukit Timah Market & Food Centre)
Satay Bee Hoon is a uniquely Singaporean dish that beautifully combines the flavours of Chinese and Malay cuisines. At Sin Chew, this dish is elevated to an art form. It consists of rice vermicelli (bee hoon) blanched with ingredients like kang kong, cuttlefish, and prawns, all generously smothered in a rich, nutty satay sauce.
The sauce here is the hero. It’s thick, fragrant with peanuts, and has a complex, spicy-sweet profile that coats every ingredient. They are not stingy with the sauce, ensuring every bite is as flavourful as the last. It’s a messy, satisfying, and utterly delicious dish that is becoming harder to find in Singapore.
Pro-Tip: The stall is run by an elderly couple who work at their own pace. Be patient. Mix everything thoroughly to ensure the bee hoon is completely coated in that glorious sauce.
15. Loh Mei Specialist (People's Park Food Centre)
This is a stall for the truly adventurous and a rare find even for locals. Loh Mei is a Hakka dish consisting of various ingredients, primarily offal and vegetables, cooked in a thick, fermented red beancurd gravy. The taste is pungent, savoury, and deeply complex—an acquired taste, but one that is incredibly rewarding.
You get to pick your ingredients, which can range from pig's intestines and skin to mushrooms and beancurd. They are then blanched and served with the signature red gravy. It's a dish that connects you directly to the culinary roots of the Hakka dialect group, a flavour profile that has remained unchanged for generations.
Pro-Tip: If you're new to Loh Mei, start with some familiar items like tau pok and pork belly to get a feel for the gravy's unique flavour before venturing into the more exotic offal options.
16. Guan Hin Carrot Cake (Ghim Moh Market & Food Centre)
Another fantastic white carrot cake specialist, Guan Hin at Ghim Moh has its own dedicated following. This stall has been around for over 40 years, and the uncle still insists on making his own radish cake from scratch every morning, resulting in a softer, more flavourful base.
Like He Zhong, he fries it in large, flat pieces, achieving a wonderful crispy exterior. However, his version is slightly more generous with the chye poh (preserved radish), giving it an extra salty, umami kick. The balance of soft cake, crispy egg, and savoury chye poh is simply perfect. This is a personal favourite of the Goh Ling Yong team for a classic Singaporean breakfast.
Pro-Tip: Ghim Moh market is busiest in the morning. If you want to avoid the long queue, try going on a weekday after 9:30 AM.
17. Freshly Made Chee Cheong Fun (Old Airport Road)
Tucked away in a corner of Old Airport Road Food Centre, this unassuming stall serves some of the best chee cheong fun (steamed rice rolls) you'll find anywhere. Forget the pre-made factory rolls; here, the rice noodle batter is poured onto a cloth and steamed right before your eyes.
The result is a roll that is unbelievably thin, silky, and delicate. You can have it plain with a sweet sauce, sesame oil, and shallots, or choose from fillings like prawn or char siew. The simple, plain version is arguably the best, as it allows you to fully appreciate the perfect texture of the freshly steamed rice noodle.
Pro-Tip: They offer different sauces, including a light soy sauce and a sweet, dark sauce. Ask for a mix of both for the best flavour combination.
18. Hwa Yuen Porridge (Tiong Bahru Market)
Sometimes, all you need is a comforting bowl of Cantonese-style congee, and Hwa Yuen delivers just that. This stall serves silky-smooth porridge that has been simmered for hours until the rice grains have completely broken down, resulting in a thick, velvety consistency.
Their most popular item is the Mixed Pork Porridge, which comes with bouncy handmade pork balls, sliced pork, and liver. For a more luxurious treat, try the Sliced Fish Porridge, which uses fresh, sweet fish slices. Every bowl is finished with a sprinkle of spring onions and crispy fried shallots, adding fragrance and texture.
Pro-Tip: Add a raw egg (ji dan) to your porridge. Stir it in quickly while the porridge is piping hot; it will cook through and add an incredible richness and creaminess to the congee.
19. 75 Ah Balling Peanut Soup (Golden Mile Food Centre)
End your hawker adventure on a sweet note at 75 Ah Balling. This stall specializes in tang yuan (glutinous rice balls) served in a variety of traditional soups. The stall has been around since 1947 and is still run by the founder's family, a testament to its enduring quality.
The glutinous rice balls are soft and chewy, with generous fillings like peanut, sesame, and red bean. You can choose to have them in a clear, sweet ginger soup or a rich, fragrant peanut soup. The peanut soup, simmered for hours until the peanuts are soft and the soup is milky, is a must-try. It's warm, comforting, and the perfect end to any meal.
Pro-Tip: You can mix and match the fillings of your rice balls. A popular combination is two peanut and two sesame balls. The ginger soup is great for digestion and provides a warm, spicy contrast to the sweet fillings.
Explore, Eat, and Discover
Singapore's oldest food centres are more than just places to eat; they are living museums of our culture and history. Every stall on this list represents a story, a family legacy, and a commitment to preserving the authentic flavours that define us.
So the next time you're feeling hungry, I urge you to wander a little deeper into these culinary archives. Look for the stall with the long, local queue and the elderly hawker who moves with practiced grace. You might just discover your new favourite dish.
What are your favourite under-the-radar hawker gems? Share your secrets in the comments below—let's keep the spirit of discovery alive
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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