Singapore Cheap Eats Guide

As inflation continues to rise at alarming levels, people everywhere are feeling the pinch in their wallets. In Singapore, where the cost of living is already high, it’s become increasingly important to spend wisely, especially when it comes to meals. The vibrant food scene offers a plethora of options, but some choices can quickly drain your budget if you’re not careful.

In the bustling hawker centres scattered across the city, you can still find delicious and affordable meals. Imagine biting into a plate of fragrant chicken rice, tender slices of chicken atop a mound of perfectly cooked rice, all for just a few dollars. It’s a comforting meal that warms the heart without emptying the wallet.

1. Brothers Rojak

Address: Block 449 Clementi Avenue 3, #01-211, Singapore 120449
Phone: +65 9710 2700
Ambience: Bustling hawker stall atmosphere with fluorescent lighting and plastic stools. The open-air setting allows you to watch the rojak master skillfully toss fruits and vegetables in a large metal bowl. Steam and cooking aromas fill the air while customers queue patiently at small round tables. The sound of chopping, grinding, and sizzling creates an authentic street food symphony.
Delivery: Not available – hawker stall only, best enjoyed fresh on-site

Rojak Recipe

Ingredients:

• 1 cup pineapple, cubed
• 1 cucumber, sliced
• 1 Chinese turnip (jicama), julienned
• 1 young mango, sliced
• 4-5 pieces you char kway (Chinese churros)
• 2 tbsp crushed peanuts
• 2 tbsp fermented prawn paste (hae ko)
• 2 tbsp palm sugar
• 1 tsp chilli powder
• 2 tbsp tamarind juice
• 1 tbsp lime juice

Instructions:

• Mix prawn paste, palm sugar, chilli powder, and tamarind juice to make the sauce.
• Combine all fruits and vegetables in a bowl
• Add your char kway pieces
• Pour sauce over mixture and toss well
• Garnish with crushed peanuts
• Serve immediately

Estimated Price: $3-5 per serving

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2. Chui Huay Lim Teochew Cuisine

Address: 190 Keng Lee Road, #01-02, Singapore 308409
Phone: +65 6732 3637
Ambience: Located within a traditional Chinese club, the dining area features round tables with lazy susans perfect for sharing. Dark wood furnishings and Chinese calligraphy on walls create an authentic atmosphere. Air-conditioned comfort with attentive service from older aunties who speak multiple dialects. The sound of clinking chopsticks and gentle conversation creates a warm, family-style dining experience.
Delivery: Limited delivery through GrabFood and Foodpanda for selected items

Teochew Oyster Omelette Recipe

Ingredients:

• 6 fresh oysters
• 3 eggs
• 2 tbsp potato starch
• 2 tbsp water
• 1 spring onion, chopped
• 2 tbsp lard or oil
• Fish sauce to taste
• White pepper

Instructions:

• Mix potato starch with water to create a slurry
• Beat eggs with fish sauce and pepper
• Heat the lard in the wok until very hot
• Add oysters, cook for 30 seconds
• Pour in starch slurry, let it bubble and crisp
• Add beaten eggs around the edges
• Sprinkle spring onions
• Fold and serve hot

Pricing:

• Oyster Omelette: $14
• Teochew Classic Platter: $58 (6 pax) / $98 (10 pax)
• Wok-fried Kway Teow: $20-40

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3. Fu Zhou Poh Hwa Oyster Cake

Address: Berseh Food Centre, 166 Jalan Besar, #02-34, Singapore 208877
Phone: +65 8112 5286
Ambience: Tucked away on the second floor of a traditional food centre with green metal tables and orange plastic chairs. The stall counter displays various fried items in glass cases. Ceiling fans provide a gentle breeze while the aroma of deep-fried goodness permeates the air. Nostalgic 70s-80s vibe with older customers reminiscing about childhood flavours.
Delivery: Available through GrabFood, though the texture is best when eaten fresh and hot

Oyster Cake (UFO) Recipe

Ingredients:

• 1 cup rice flour
• 1/2 cup tapioca starch
• 1 1/2 cups water
• 6 fresh oysters
• 2 prawns, chopped
• 1 carrot, diced
• 2 spring onions, chopped
• Salt and pepper
• Oil for deep frying

Instructions:

• Mix rice flour, tapioca starch with water to form a smooth batter
• Season with salt and pepper
• Heat oil to 180°C
• Dip ladle in hot oil, then into batter
• Add oysters, prawns, and vegetables
• Cover with more batter
• Deep fry until golden and crispy (3-4 minutes)
• Drain and serve hot

Estimated Price: $3-4 per piece

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4. Hup Choon Seafood Restaurant

Address: 1 Binjai Park, Singapore 589818
Phone: +65 6468 4081
Ambience: This charming neighbourhood kopitiam has checkered tiles and marble-top tables. Wooden chairs and vintage coffee shop decor create a time capsule feel. Large windows let in natural light, while slow-spinning ceiling fans provide comfort. The peaceful residential setting away from city crowds offers a relaxed dining experience with friendly, chatty staff who remember regular customers.
Delivery: Available through major platforms; evening reservations recommended for dine-in

Mee Goreng Recipe

Ingredients:

• 300g yellow noodles
• 2 eggs
• 100g prawns
• 2 tbsp dark soy sauce
• 1 tbsp light soy sauce
• 1 tbsp tomato sauce
• 2 cloves garlic, minced
• 1 onion, sliced
• Bean sprouts
• Chinese chives

Instructions:

• Heat the wok with oil, scramble the eggs and set aside
• Stir-fry garlic and onion until fragrant
• Add prawns, cook until pink
• Add noodles and all sauces
• Toss in bean sprouts and chives
• Return eggs to the wok, mix well
• Serve hot

Estimated Price: $4-6 per plate

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5. Tiong Bahru Fried Kway Teow

Address: Tiong Bahru Food Centre, 30 Seng Poh Road, #02-11, Singapore 168898
Ambience: This is a historic 1950s food centre with art deco architecture and high ceilings. The heritage building features original terrazzo floors and vintage signage. Multiple food stalls create a lively atmosphere with the sounds of wok hei (the breath of the wok) and sizzling ingredients. The mix of young hipsters and elderly residents creates an interesting generational blend in this gentrified neighbourhood.

Delivery: Limited delivery options; best experienced fresh from the wok on-site

Char Kway Teow Recipe

Ingredients:

• 400g fresh flat rice noodles
• 2 eggs
• 100g prawns
• 50g Chinese sausage, sliced
• 2 tbsp dark soy sauce
• 1 tbsp light soy sauce
• 2 tbsp lard or oil
• Bean sprouts
• Chinese chives
• 2 cloves of garlic

Instructions:

• Heat the wok until smoking hot
• Add lard, then garlic and sausage
• Add prawns, cook until pink
• Push ingredients to one side, and scramble eggs
• Add noodles and sauces
• Toss everything together over high heat
• Add bean sprouts and chives last
• Serve immediately

Price: $2 per plate

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6. Gokul Vegetarian Restaurant

Address: 19 Upper Dickson Road, Singapore 207478
Phone: +65 6396 7769
Ambience: This clean, brightly lit restaurant has simple wooden tables and chairs. Hindu religious music plays softly in the background, while colourful pictures of Indian deities adorn the walls. The open kitchen allows diners to watch chefs prepare elaborate mock meat dishes. The predominantly Indian vegetarian clientele creates an authentic cultural atmosphere with the aroma of curry spices and incense.
Delivery: Full menu available on GrabFood, Foodpanda, and Deliveroo

Mock Fish Head Curry Recipe

Ingredients:

• 1 large mock fish head (soy protein)
• 2 tbsp curry powder
• 1 can of coconut milk
• 2 tomatoes, quartered
• 1 onion, sliced
• 2 tbsp tamarind paste
• Curry leaves
• Mustard seeds
• Salt to taste

Instructions:

• Heat oil, add mustard seeds until they pop
• Add curry leaves and onion, sauté until soft
• Add curry powder, cook for 1 minute
• Add tomatoes and tamarind paste
• Pour in coconut milk, bring to a boil
• Add mock fish head, simmer 15 minutes
• Season with salt
• Serve with rice

Pricing:

• “Fish Head” Curry: $10
• “Chicken” Dum Biryani: $12
• Chilli “Chicken”: $10

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7. Lee Fun Nam Kee

Address: 94 Lor 4 Toa Payoh, #01-04, Singapore 310094
Phone: +65 6255 0891
Ambience: Evolved from hawker stall to no-frills restaurant with fluorescent lighting and simple Formica tables. Family photos and awards line the walls, showcasing their MasterChef Singapore connection. The small space fills quickly during meal times, creating an intimate, family-run atmosphere. The sound of chopping chicken and ladling rich soy sauce creates anticipation for the signature dish.
Delivery: Available through GrabFood and Foodpanda; whole chickens available for family orders

Soya Sauce Chicken Recipe

Ingredients:

• 1 whole chicken (1.5kg)
• 1/2 cup dark soy sauce
• 1/4 cup light soy sauce
• 3 tbsp rock sugar
• 2 tbsp Shaoxing wine
• 1 tsp sesame oil
• Traditional Chinese herbs (star anise, cinnamon, cloves)
• Ginger slices
• Spring onions

Instructions:

• Clean chicken thoroughly
• Mix all the sauces, sugar, wine, and herbs in a pot
• Add water to cover the chicken
• Bring to a boil, add chicken
• Simmer for 45 minutes
• Turn the chicken every 15 minutes
• Let cool in the sauce for a deeper colour
• Chop and serve with sauce

Price: $6-30 depending on portion

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8. Miryoku Bistro

Address: 5 Stadium Walk, #01-40, Singapore 397693
Phone: +65 6909 0908
Ambience: Modern industrial-chic design with concrete floors, exposed pipes, and minimalist furniture. The open concept allows diners to watch baristas craft coffee in edible biscotti cups. Natural lighting from large windows creates Instagram-worthy moments. Zero-waste philosophy is evident throughout, with eco-friendly materials and sustainable practices. The innovative concept attracts young professionals and coffee enthusiasts seeking unique experiences.
Delivery: Coffee delivery available, though the edible cup experience is best enjoyed fresh in-store

Biscotti Coffee Cup Recipe

Ingredients:

• 2 cups flour
• 1 cup sugar
• 3 eggs
• 1 tsp vanilla extract
• 1/2 cup almonds, chopped
• 1 tsp baking powder
• Coffee beans for flavour

Instructions:

• Mix dry ingredients
• Beat eggs with vanilla and sugar
• Combine wet and dry ingredients
• Add almonds and coffee beans
• Shape into logs, bake at 180°C for 30 minutes
• Cool, slice, and shape into cups
• Bake again for 10 minutes until crisp
• Use as edible coffee cups

Price: $8.90-9.90 per coffee cup

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9. Hillman Restaurant

Address: 135 Kitchener Road, Singapore 208518
Phone: +65 6221 5073
Ambience: Traditional zi-char restaurant with round tables, lazy susans, and red plastic chairs. Walls display old family photos and newspaper clippings highlighting their rich history. The warm, inviting atmosphere features multiple generations dining together over shared dishes. Sounds of sizzling woks and animated Cantonese conversations create an authentic local dining experience. Paper napkins and metal chopsticks add to the unpretentious charm.
Delivery: Available through major platforms, though a communal dining experience is part of the charm

Chicken in Paper Bag (Chee Pow Kai) Recipe

Ingredients:

• 500g chicken, cubed
• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tbsp cornstarch
• 1 tsp sesame oil
• Parchment paper
• Oil for deep frying
• Ginger, garlic, spring onions

Instructions:

• Marinate chicken with sauces, cornstarch, and sesame oil
• Wrap portions in parchment paper with ginger and garlic
• Seal packets tightly
• Deep fry packets in oil for 8-10 minutes
• Serve in paper for a dramatic presentation
• Open at table to release aromatic steam

Price: $11-44 depending on portion

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10. Living Wholesome

Address: Bukit Timah Market & Food Centre, 51 Upper Bukit Timah Road, #02-188, Singapore 588172
Phone: +65 9087 5982
Ambience: This vibrant hawker stall has an energetic rock-star owner who sings and dances while cooking. The small counter is decorated with handwritten healthy-eating tips and motivational quotes. Long queues of health-conscious customers create a community feel, with people sharing wellness tips while waiting. The upbeat atmosphere and wholesome food mission make it feel more like a health movement than just a food stall.
Delivery: Limited availability; the entertaining cooking show experience is best enjoyed in person

Thunder Tea Brown Rice Recipe

Ingredients:

• 2 cups cooked brown rice
• 2 tbsp ground tea leaves (green tea)
• 1 tbsp sesame seeds
• 1 tbsp peanuts, ground
• Mixed vegetables (lettuce, long beans, bean sprouts)
• Tofu, cubed and fried
• Preserved vegetables

Instructions:

• Prepare the tea mixture by grinding the tea leaves with sesame seeds
• Add hot water to make a tea soup
• Arrange rice in a bowl
• Top with mixed vegetables and tofu
• Pour the tea soup over the rice
• Mix well before eating
• Serve as a healthy, complete meal

Pricing:

• Thunder Tea Brown Rice Set: $6
• Vegetarian Bee Hoon: $3

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11. 328 Katong Laksa

Address: Queensway Shopping Centre, 1 Queensway, #01-60, Singapore 149053
Phone: +65 9732 8163
Ambience: This laksa gem is located in a confusing multi-level shopping center that feels like a maze, making the discovery of it feel like finding treasure. The small stall area has limited seating and basic plastic furniture. Despite the uninspiring mall setting, the aromatic laksa draws dedicated fans who navigate the complex layout. The authentic flavours transport diners away from the sterile mall environment.
Delivery: Available on major platforms, though the laksa experience includes the adventurous hunt through the shopping centre

Katong Laksa Recipe

Ingredients:

• 400g thick rice vermicelli
• 400ml coconut milk
• 200ml chicken stock
• 2 tbsp laksa paste
• 200g prawns
• 100g cockles
• Hard-boiled eggs, halved
• Bean sprouts
• Fish cakes, sliced

Instructions:

• Cook rice vermicelli until soft, cut into short pieces
• Heat laksa paste in a pot until fragrant
• Add coconut milk and stock, bring to a boil
• Add prawns and cockles, cook until done
• Place noodles in bowls
• Top with seafood, eggs, bean sprouts, and fish cakes
• Pour hot laksa gravy over
• Serve with a spoon only (traditional style)

Price: $5 per bowl

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Additional Budget Dish Suggestions

1. Wanton Mee ($3-4)

Ambience: Found in most food courts and kopitiams with simple plastic tables
Delivery: Widely available on all platforms
Ingredients:

• 300g fresh egg noodles
• 200g char siu (BBQ pork), sliced
• 12 wantons (pork and shrimp dumplings)
• 2 stalks bok choy
• 2 tbsp dark soy sauce
• 1 tbsp light soy sauce
• 1 tsp sesame oil
• 2 tbsp lard or oil
• Chicken stock

Instructions:

• Boil wantons in chicken stock for 5 minutes until they float
• Blanch bok choy in same stock for 2 minutes
• Cook egg noodles separately until al dente
• Mix dark soy sauce, light soy sauce, and sesame oil
• Toss cooked noodles with sauce mixture
• Arrange noodles in bowl, top with char siu and bok choy
• Serve wantons in separate bowl with clear soup
• Garnish with chopped spring onions

2. Chicken Rice ($3-5)

Ambience: Singapore’s national dish found everywhere from hawker centers to food courts
Delivery: Available on all major platforms
Ingredients:

• 1 whole chicken (1.5kg)
• 2 cups jasmine rice
• 3 tbsp chicken fat/oil
• 4 cloves garlic, minced
• 2 tbsp ginger, minced
• 2 pandan leaves
• Salt and white pepper
• Cucumber slices for garnish

For Ginger Sauce:

• 3 tbsp ginger, minced
• 2 tbsp chicken stock
• 1 tsp salt
• 1 tsp sugar

For Chili Sauce:

• 6 red chilies
• 3 cloves garlic
• 1 tbsp ginger
• 2 tbsp lime juice
• 1 tbsp sugar
• 1 tsp salt

Instructions:

• Poach a whole chicken in salted water for 45 minutes
• Reserve chicken stock for rice and sauces
• Wash jasmine rice until the water runs clear
• Heat chicken fat in pot, sauté garlic and ginger until fragrant
• Add rice, stir-fry for 2 minutes
• Add chicken stock and pandan leaves, bring to a boil
• Simmer for 18 minutes until rice is cooked
• Chop chicken into pieces, arrange over rice
• Serve with cucumber, ginger sauce, and chilli sauce

3. Bak Chor Mee ($3-4)

Ambience: Traditional noodle stalls with a simple setup and fast service
Delivery: Available, but best eaten fresh and hot
Ingredients:

• 300g mee pok (flat yellow noodles)
• 200g minced pork
• 100g pork liver, sliced thin
• 6 fish balls
• 2 tbsp black vinegar
• 1 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 2 tbsp tomato sauce
• 1 tbsp lard
• Lettuce leaves
• Fried shallots

Instructions:

• Season minced pork with salt and pepper
• Stir-fry minced pork until cooked and slightly crispy
• Quickly sear pork liver slices (30 seconds each side)
• Boil fish balls in stock until heated through
• Cook mee pok in boiling water for 2 minutes
• Blanch lettuce leaves briefly
• Mix vinegar, soy sauce, and tomato sauce in a bowl
• Toss cooked noodles with the sauce mixture
• Top with minced pork, liver, fish balls, and lettuce
• Garnish with fried shallots and serve immediately

4. Carrot Cake (Chai Tow Kway) ($2-3)

Ambience: Popular breakfast item at hawker centres with sizzling wok sounds
Delivery: Limited availability, texture degrades during transport
Ingredients:

• 500g white radish cake, cubed
• 3 eggs, beaten
• 3 tbsp preserved radish (chai po)
• 2 tbsp dark soy sauce (for black version)
• 2 tbsp light soy sauce
• 2 tbsp lard or oil
• White pepper to taste
• Spring onions, chopped

Instructions:

• Heat wok until very hot, add lard
• Add cubed radish cake, stir-fry until edges are crispy (5 minutes)
• Push radish cake to one side of wok
• Pour beaten eggs into empty side, scramble lightly
• Mix eggs with radish cake
• Add preserved radish and soy sauces
• For white version: use only light soy sauce
• For black version: add dark soy sauce for color
• Season with white pepper
• Garnish with chopped spring onions
• Serve hot immediately

5. Prawn Mee ($4-6)

Ambience: Specialized stalls with large pots of bubbling prawn stock
Delivery: Available but stock may separate during transport

Ingredients:

• 300g yellow noodles
• 100g rice vermicelli
• 200g prawns, shells on
• 4 cups rich prawn stock
• 2 eggs, hard-boiled and halved
• Bean sprouts
• Water spinach (kangkung)
• Fried shallots
• Sambal chili

For Prawn Stock:

• 500g prawn heads and shells
• 1 onion, quartered
• 3 tbsp oil
• Salt and pepper

Instructions:

• Make prawn stock by frying prawn heads and shells until fragrant
• Add water, onion, simmer for 1 hour, strain
• Cook prawns separately, set aside
• Blanch both types of noodles together
• Blanch bean sprouts and water spinach
• Place noodles in bowl
• Top with prawns, vegetables, and halved eggs
• Pour hot prawn stock over noodles
• Garnish with fried shallots
• Serve with sambal chili on the side

6. Hokkien Mee ($3-5)

Ambience: Found at established hawker stalls with high heat wok cooking
Delivery: Available but wok hei (breath of wok) flavor diminishes
Ingredients:

• 300g yellow noodles
• 100g rice vermicelli
• 200g prawns
• 100g squid, sliced
• 2 eggs
• Bean sprouts
• Chinese chives
• 3 tbsp dark soy sauce
• 2 tbsp light soy sauce
• 2 tbsp lard
• Prawn stock
• Lime wedges

Instructions:

• Heat wok until smoking hot
• Add lard, then prawns and squid, stir-fry until cooked
• Push seafood to one side, scramble eggs
• Add both types of noodles with a splash of prawn stock
• Add dark soy sauce for color and flavor
• Toss everything together over high heat
• Add bean sprouts and chives last
• Serve immediately with lime wedges
• The key is maintaining high heat throughout cooking

7. Fishball Noodles ($3-4)

Ambience: Simple noodle stalls with large pots of clear broth
Delivery: Widely available, soup and noodles often packed separately
Ingredients:

• 300g mee pok or bee hoon
• 8 fish balls
• 4 fish cakes, sliced
• Lettuce leaves
• Clear fish stock
• 1 tbsp light soy sauce
• 1 tsp sesame oil
• White pepper
• Fried shallots
• Spring onions, chopped

Instructions:

• Prepare clear fish stock by simmering fish bones for 1 hour
• Cook fish balls in stock until they float
• Slice fish cakes and heat in stock
• Cook noodles separately until tender
• Blanch lettuce leaves briefly
• For soup version: place noodles in bowl, add fish balls, fish cakes, and lettuce, pour hot stock over
• For dry version: toss cooked noodles with soy sauce and sesame oil, serve with fish balls and stock on the side
• Garnish with fried shallots, spring onions, and white pepper.

8. Satay ($0.70-1 per stick)

Ambience: Outdoor BBQ stalls with charcoal grills and communal seating
Delivery: Available but best enjoyed hot off the grill
Ingredients:

• 500g beef or chicken, cut into strips
• 20 bamboo skewers, soaked

For Marinade:

• 3 tbsp coriander seeds, ground
• 2 tbsp cumin seeds, ground
• 1 tbsp turmeric powder
• 2 tbsp brown sugar
• 3 tbsp oil
• Salt to taste

For Peanut Sauce:

• 200g roasted peanuts, ground
• 3 tbsp tamarind paste
• 2 tbsp palm sugar
• 2 tbsp chili paste
• 1 cup water
• Salt to taste

Instructions:

• Mix all marinade ingredients
• Marinate meat strips for at least 2 hours
• Thread meat onto soaked skewers
• For peanut sauce: combine all ingredients, simmer until thick
• Grill satay over charcoal, turning frequently (8-10 minutes total)
• Baste with remaining marinade while grilling
• Serve hot with peanut sauce, cucumber slices, and ketupat (rice cakes)

9. Tau Huay ($1-2)

Ambience: Traditional dessert stalls, often family-run for generations
Delivery: Limited availability due to delicate texture
Ingredients:

• 200g silken tofu (very soft)
• 3 tbsp brown sugar syrup
• 1 tbsp ginger syrup (optional)
• Crushed ice

For Brown Sugar Syrup:

• 200g brown sugar
• 200ml water
• 2 pandan leaves

Instructions:

• Make syrup by dissolving brown sugar in water with pandan leaves
• Simmer until slightly thick, strain and cool
• Carefully scoop soft tofu into serving bowls
• Drizzle with brown sugar syrup
• Add ginger syrup if desired
• Serve chilled or at room temperature
• Handle gently to maintain tofu’s silky texture

10. Ice Kacang ($2-3)

Ambience: Dessert stalls with large ice shaving machines and colorful toppings
Delivery: Not suitable for delivery due to melting
Ingredients:

• 2 cups shaved ice
• 2 tbsp red beans (cooked)
• 2 tbsp sweet corn kernels
• 2 tbsp grass jelly, cubed
• 2 tbsp attap chee (palm seeds)
• 1 tbsp evaporated milk
• 2 tbsp rose syrup
• 2 tbsp gula melaka (palm sugar syrup)
• 1 tbsp colourful syrup (green, pink)

Instructions:

• Layer cooked red beans, corn, grass jelly, and palm seeds in a bowl
• Top with a mountain of shaved ice
• Drizzle rose syrup, palm sugar syrup, and colorful syrups over ice
• Add evaporated milk on top
• Serve immediately with a spoon
• Mix all ingredients together before eating
• Best enjoyed in hot weather for maximum refreshment

Budget Eating Tips

• Visit hawker centres for the cheapest authentic food
• Look for long queues – usually indicates good food
• Try different stalls in the same food centre
• Breakfast items are often cheaper than lunch/dinner
• Share dishes when dining in groups
• Bring cash – many stalls don’t accept cards
• Peak hours (12-2pm, 6-8pm) may have longer waits
• Some stalls close on certain days – check before visiting

Delivery Considerations for Food

Whyq Specialised Service: Whyq specifically focuses on hawker food delivery and may have better coverage for specific centres

1. Delivery Fees: Typically range from $3-8 SGD, depending on distance and platform
2. Food Quality Concerns: Some hawker dishes don’t transport well (soup noodles, crispy items)
3. Bundle Orders: Some platforms allow ordering from multiple stalls in the same hawker centre
4. Delivery Timing: Peak meal hours may see longer delivery times from popular hawker centres
5. Minimum Order Requirements: Some hawker stalls have minimum order amounts for delivery
6. In-Person Experience: Many food enthusiasts believe the authentic hawker experience requires dining in person

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