What to Eat at Chinatown Singapore

Introduction:

Now into its third generation, the Wong family has been serving cze char classics like seafood, tofu in claypot and curry fish tail at various locations for nearly 50 years. This Cantonese-style restaurant most famous dish is its Big Prawns Bee Hoon Soup. Customers have been ordering it almost every single time they come. So tasty that they would always finish it till the last drop.

Menu Items:

• Claypot Yong Tau Foo (From S$17.60)
• Big Prawns Crispy Noodle (From S$23.35)
• Black Bean/Dry Beef Hor Fun (From S$9.55)
• Black Bean Sauce with Fish Head / Sliced Fish (From S$17.60)

Location: 32 Keong Saik Road, , Singapore, 089139

Contact: +65 6223 2005

Website: Website Link Here

Introduction:

““Lian He Ben Ji Claypot Rice” has been handed from father to daughter-in-law Mdm Lim when the stall moved from the streets into a hawker stall. Mdm Lim have worked at hawker stalls since she was 12 at a wanton mee stall. At 16 years old, she helped her then boyfriend’s father at “Lian He Ben Ji Claypot Rice”. Hawker life is in her blood. Now, she managed the stall together with her sisters and cousin – all women power team!

The reason why “Lian He Ben Ji Claypot Rice” is a cut above its competitors is because it doesn’t compromise on cooking time and ingredient quality. Each claypot of rice is cooked from scratch by steaming over a gas stove for 5 minutes, after which ingredients are added and the claypot is transferred to sit over a blazing charcoal flame for the next 20 minutes. This explains the long waiting time. However, there’s the option to call and book in advance now.”

Menu Items:

• Claypot Rice (Price $5 to $20)
• Black chicken herbal soup (Price from $2.50)
• watercress pork rib soup (Price from $2.50)
• lotus root pork rib soup (Price from $2.50)

Location: Chinatown Complex Market & Food Centre, #02-198/199, 335 Smith Street, 050335, Singapore

Contact: +65 6227 2470

Website: Website Link Here

Introduction:

Arguably the best dumpling stall in hawker center. The dumplings skins are thin with generous firm meat filling, the folds are even so you wouldn’t bite into any thick dough part. Their fried dumplings are properly pan fried instead of deep fried in some lazy stalls and the meat filling is juicy and firm not mushy. Their wanton in hot oil is the best with right balance of spice, savoury and acid, consider eating with a bowl of noodle to complete the meal.

Situated in the heart of Chinatown, Zhong Guo La Mian Xiao Long Bao specializes in handmade Xiao Long Baos that rival that of those served in certain upscale restaurants. For 6 bucks, you can get 10 pillows of porky goodness handmade with love. The pork filling was tender and well seasoned, and the broth was flavourful. It’s rare to find Xiao Long Baos with a skin that can hold its glorious contents sturdily but Zhong Guo La Mian Xiao Long Bao has done it. The skin is just right, not a millimetre thicker or thinner than it should be. Visit them during non-peak hours as the queue gets crazy during peak hours!

Menu Items:

• Xiao Long Bao (Price $6.50)
• Szechuan Spicy Wanton (Price $5)
• Sour & Spicy Noodle (Price $3.50-$4)
• Beef Noodles (Price $3.50-$4)

Location:

335 Smith Street, 02-135 Chinatown Complex Market & Food Centre Singapore 050335

Website: Website Link Here

Introduction:

Chef Leung is a native Hong Konger, but he’s cheffed in Singapore for a good few decades, including 18 years at Raffles Hotel, setting up the Chinese restaurant there. Today, Chef Leung’s Authentic Hand-milled Rice Noodle Rolls is a family effort, with his children and wife working alongside.

The menu at Chef Leung’s is basic: there are five rice noodle roll options, and two congee ones. There was also a chef’s special congee the morning we were there, although this is seasonal, subject to availability of dried oysters, AKA hou see.

Menu Items:

• Prawn ($4.50)
• Char Siew ($4)
• minced Pork ($3.50)
• Seafood Congee ($5.50)

Location: 335 Smith Street, #02-096, Chinatown Complex, Singapore 050335

Website: Website Link Here

Introduction:

Chicken rice balls, you probably have eaten it. Now how about duck rice balls? While I am a supporter of downright traditional heritage food, I can’t deny that modernisation has its charm too. Now, how about having duck rice bento in Chinatown Food Centre with golden lava egg? Jin Ji Teochew Braised Duck & Kway Chap (金记潮洲卤鸭) has always been serving classic teochew braised duck for more than 30 years. It was only recently that the second-generation hawker, Melvin, puts a fresh look on classic by coming up with Duck Rice Bento to attract the younger crowd.

Gimmicky indeed. But you can’t deny that it has help to bring media eyeballs to this shop. That’s the power of product packaging. Nothing changes, the recipe remains the same, yet placing our traditional duck rice into a Japanese bento box does have a different feel. Now before you get too excited at having duck rice balls in a bento set, let’s take a step back and look at what’s in it. For $8 a platter, you get a generous portion of yam rice rolled into balls, tender braised duck, beancurd, offals , pickled vegetables and Japanese-style runny yolk lava eggs. While innovation is welcoming, what distinguishes it as the quality of the dish. Slices of braised duck meat were still succulent, retaining a bite but adequately tender. The yam rice topped with dried shrimps and fried shallots was little mild in flavours, but it’s softer and sticky enough to form a ball. Look, there are also daikon slices to separate the rice balls! When you combined the rice with other dishes in the set, it forms a perfect formula.

Menu Items:

• Braised duck porridge (Price $2.50/3 )
• Braised duck rice (Price $3 )
• Braised duck noodle (Price $)
• Kway chap set meal (Price $3.50)

Location:

335 Smith Street, 02-156 Chinatown Complex Market & Food Centre

Singapore 050335

Contact: +65 90189052

Website: Website Link Here

Introduction:

Ann Chin Popiah was founded in 1958 by Mr Lim Kam Chwee, who travelled from FuJian Province, China to Singapore in the 1940s.

In his early days, Mr Lim struggled from juggling odd jobs to support himself and his family. He have always strongly believed that as long as one are willing to work hard and have the willingness to learn, it is only a matter of time before one becomes successful.

It was only in the late 50s that Mr Lim finally had his break in life. After having done multiple “Coolie” jobs at the docks and taking up “Hawker Assistant” jobs at the night markets, Mr Lim realized that he could use his Hand Made Popiah Skin Making skill he mastered back in FuJian, China to carve a name for himself.

With this idea in mind, he took out all of his savings and invested in a pushcart and named it “Ann Chin” (or 安珍 in Chinese). In order to save cost, many of the parts used on the pushcart were recycled from old pushcarts.

In 1958, Mr Lim finally set up shop in “Orh Kio” (or 黑桥 in Hokkien), which is currently named as Upper Thomson Road. It is widely known by neighbors and fellow customers that Mr Lim’s skin is fragant, thin and chewy.

Since then, his unique skill of Hand Made Popiah Skin Making has been passed down to his children. Although Mr Lim have already passed on, but his legacy still lives.

Menu Items:

• Popiah DIY Party Set 18 Rolls (Price $35)
• Fun sized Popiah Set (Price $25)
• Fun Sized Kueh Pie Tee Set (Price $30)
• Handmade Popiah Skin (Price $11)

Location: 335 Smith Street, #02-112, Singapore, 050335

Contact: +65 8189 4699

Website: Website Link Here

Introduction:

Usually described as a satay stall, this old school Satay beehoon, a vanishing dish at that, seem overlooked by most diners. Especially when there are no lack of famous eats at this Chinatown Hawker Centre, even myself, when after satay, go for another stall’s offerings. Satay beehoon, mainly to many bloggers are about the Satay sauce. Thick fragrant and smooth satay kuah with plenty of chunky peanut drenched over fresh ingredients and blanched beehoon, thus the star is the sauce. I beg to differ. There are little satay beehoon stalls left dotted over the island, some of the most famous ones even have a factory making satay sauce delivering to other stalls islandwide. This stall, I noted over lunch, has no queue but readily walk in orders. Mainly older folks, going for their satay beehoon, or their cuttlefish kangkong, another vanishing dish.

Menu Items:

• Pork Satay
• Chicken Satay
• Mutton Satay
• Ketupat Rice

Location: 335, Smith Street, #02-168, Chinatown Complex, Market & Food Centre, 050335

Contact: +65 9475 2907

Website: Website Link Here