Commonwealth Crescent Market & Food Centre - Maxthon

Overall Review

Commonwealth Crescent Market & Food Centre stands as one of Singapore’s hidden gems in the hawker food scene. Located in the heart of the Commonwealth neighborhood, this food centre has earned its reputation as a worthy competitor to the famous Old Airport Road Food Centre. What makes this place special is its combination of affordability, authenticity, and variety—where most dishes cost under $5 yet deliver exceptional taste and quality.

The food centre houses a diverse collection of stalls, from traditional Chinese braised meats and Cantonese porridge to modern interpretations like gourmet burgers and specialty curry puffs. Many stalls are family-run operations with decades of experience, bringing generational recipes and time-tested cooking techniques to every dish.

Rating: 4.5/5

Food Quality: Excellent
Value for Money: Outstanding
Variety: Excellent
Service: Good to Excellent (varies by stall)

Ambience & Atmosphere

Commonwealth Crescent Market & Food Centre embodies the quintessential Singaporean hawker centre experience—unpretentious, bustling, and authentically local.

Physical Setting

The food centre is a typical HDB hawker centre with an open-air design that allows natural ventilation. The space features rows of metal tables and plastic stools arranged throughout the dining area, painted in the characteristic pastel colors common to Singapore’s public food centres.

Atmosphere

Morning (7am-11am): Relatively quiet with early risers enjoying breakfast staples like porridge and wanton noodles. The elderly community frequents during these hours.
Lunch (11am-2pm): Peak hours with office workers and residents. Expect queues at popular stalls like Henry’s Chicken Rice.
Afternoon (2pm-5pm): A lull period, perfect for those who prefer a more relaxed dining experience.
Evening (5pm-8pm): Second rush as residents return home from work.

Crowd Dynamics

This is a neighborhood hawker centre with a strong regular customer base. You’ll see familiar faces, hear friendly banter between hawkers and patrons, and witness the kind of community spirit that defines Singapore’s hawker culture. Unlike tourist-heavy spots, this remains authentically local.

Cleanliness

Generally well-maintained with regular cleaning, though it can get messy during peak hours. Tray return stations are available.

Accessibility

Ground floor stalls are easily accessible, while second-floor stalls require climbing stairs. Seating can be challenging during lunch hours—arrive early or be prepared to wait.

Featured Dishes & Analysis

1. Braised Duck Rice (牛车水阿婆卤鸭)

Price: $4.00

Dish Composition:

Tender braised duck pieces
Steamed white rice
Savory-sweet braising sauce (zhup)
Hard-boiled egg (braised)
Preserved vegetables
Special addition: Hae bi hiam (spicy dried shrimp)

Taste Profile: The braised duck rice exemplifies the perfect balance in Chinese braising techniques. The sauce strikes an ideal equilibrium between savory and sweet notes with hints of five-spice, star anise, and soy. The watery consistency of the gravy (as opposed to thick, viscous versions) allows it to seep into the rice perfectly. The duck meat is fall-off-the-bone tender with a slight chew, indicating proper braising time.

The standout feature is the hae bi hiam—a spicy, umami-packed condiment that adds textural contrast and a punchy heat that elevates the entire dish. This addition is rare among braised duck stalls and shows attention to detail.

Value Analysis: Exceptional. At $4, you get generous portions of duck, egg, and that crucial hae bi hiam that would cost extra elsewhere.

2. Roasted Chicken Rice (Henry’s Chicken Rice)

Price: Half chicken $12, Plate of rice $0.50

Dish Composition:

Roasted chicken (whole, half, or quarter portions available)
Fragrant chicken rice cooked in chicken stock
Chilli sauce (limited to one portion per plate)
Dark soy sauce
Ginger paste
Cucumber slices

Taste Profile: Henry’s has perfected the art of roasting chicken. The skin achieves a beautiful mahogany glaze—crispy, slightly charred in spots, and glistening with rendered fat. The meat, remarkably, stays moist even in the breast portion, which is notoriously difficult to achieve. This suggests careful temperature control and possibly a brief steaming period before roasting.

The rice is aromatic, cooked in chicken stock with ginger and pandan, each grain separate yet slightly sticky. The chilli sauce deserves special mention—it’s bright, spicy, and perfectly balanced with garlic and lime, so prized that it’s rationed to one portion per plate.

Technical Excellence: The consistency since 1985 indicates standardized processes and quality control rare in hawker settings.

Value Analysis: Very good. $12 for half a chicken is reasonable given the quality, though you’ll need to budget for additional rice plates for sharing.

3. Wanton Noodles (Hao Hao Noodle House)

Price: $3.00

Dish Composition:

Springy mee kia (thin egg noodles)
Wanton dumplings (pork and shrimp)
Char siu (barbecued pork)
Leafy vegetables
Crispy fried lard
Dark soy sauce and white pepper seasoning

Taste Profile: This represents old-school wanton noodles at their finest. The noodles demonstrate exceptional texture—springy, bouncy, and “QQ” (a Singaporean term for that perfect al dente chewiness). The technique of aerating the noodles by tossing them in the air after blanching is traditional and results in noodles that don’t clump.

The lard adds a rich, savory depth without making the dish greasy. The wantons are hand-wrapped with visible shrimp chunks, indicating quality ingredients. The seasoning is restrained, allowing the natural flavors of the ingredients to shine.

Craftsmanship: Two decades of experience shows in the hawker’s muscle memory and timing.

Value Analysis: Outstanding. $3 for this quality is increasingly rare in Singapore’s inflating food scene.

4. Bak Chor Mee (Huang Da Fu 黄大福)

Price: $2.70

Dish Composition:

Mee pok (flat egg noodles)
Minced pork (bak chor)
Pork slices
Pork liver
Mushrooms
Ikan bilis (fried anchovies)
Chilli-vinegar sauce

Taste Profile: Despite the young hawker’s relative inexperience compared to veterans, the dish delivers solid fundamentals. The chilli-vinegar dressing coats the noodles evenly, providing tangy heat. The minced meat is the highlight—incredibly tender and soft, suggesting it’s been mixed with fish paste or finely minced to break down muscle fibers.

While not the most complex or sophisticated bak chor mee in Singapore, it hits the comfort food notes reliably and consistently.

Value Analysis: Excellent. At $2.70, this is budget-friendly hawker food that doesn’t compromise on portion size or taste.

5. Cantonese Porridge (Hong Kee Porridge)

Price: Pork Porridge with Century Egg $3.50, Fish Head Porridge $3.00

Dish Composition:

Rice porridge base (smooth, thick consistency)
Choice of proteins: pork slices, marinated pork balls, century egg, or fish head
Ginger strips
Spring onions
Fried wonton strips (for texture)

Taste Profile: This is comfort food in its purest form. The porridge achieves the ideal Cantonese consistency—smooth and thick yet still pourable, not gluey. The rice grains are completely broken down, creating a homogeneous texture that’s soothing to eat.

The pork porridge combines two textures: thin-sliced pork that cooks in the hot porridge and bouncy marinated pork balls. The century egg adds umami depth and creamy richness. The fish head porridge showcases fresh fish with sweet flesh that flakes easily.

The broth is deeply flavored, suggesting hours of simmering bones and dried seafood—a hallmark of traditional Cantonese porridge.

Cultural Significance: With 40 years of operation and the owner contemplating retirement, this represents disappearing hawker heritage.

Value Analysis: Exceptional. These prices for this quality of ingredients and technique are unsustainable, which explains the owner’s retirement plans.

6. Hokkaido Curry Puffs (Milah Hokkaido Curry Puff)

Price: $1.20 each, 3 for $3.00

Flavors Available:

Potato (traditional)
Sardine
Mentaiko Cheese
Cinnamon Banana

Dish Analysis: This stall represents innovation in traditional hawker food. Using Hokkaido flour creates a lighter, flakier pastry compared to standard curry puff dough. The crust shatters delicately when bitten, rather than being dense or heavy.

The Mentaiko Cheese variant bridges Japanese and Western flavors—creamy, savory, with the distinctive umami of cod roe. The Cinnamon Banana transforms the curry puff concept into a dessert reminiscent of apple pie, with warm spices and sweet fruit.

Timing Matters: Freshly fried puffs (first batch at 11am) are crucial. The contrast between crispy exterior and molten filling is lost once they cool.

Value Analysis: Good. Slightly pricier than traditional curry puffs but justified by premium ingredients and unique flavors.

7. Gourmet Burgers (Hammee’s)

Price: Classic Beef Cheeseburger $6, Premium Beef Cheeseburger $8, Fried Chicken Burger $5.50

Dish Composition (Premium Beef):

120g handmade beef patty (with short ribs)
American cheese
Slow-caramelized onions
Lettuce, tomato
Pickled jalapeños
Homemade sauce
Burger bun

Taste Profile: Hammee’s brings casual dining burger quality to hawker centre prices. The Premium burger’s short rib addition creates exceptional juiciness and beefy flavor. The slow-caramelized onions add sweetness and jammy texture. The jalapeños provide heat without overwhelming.

The fried chicken burger arguably outshines the beef option—the chicken thigh is perfectly fried with a golden, crispy coating while maintaining juicy interior. The spicy version amplifies the jalapeño heat for those who want more kick.

Market Positioning: This fills a niche for younger diners seeking Western comfort food in a hawker setting.

Value Analysis: Moderate. At $6-8, these are pricier than traditional hawker fare but still cheaper than restaurant burgers of similar quality.

8. Traditional Chinese Desserts (Xi Le Ting 喜樂亭)

Price: Various, approximately $2-3 per bowl

Options Available:

Green bean soup
Red bean soup
Cheng tng (clear sweet soup)
Sweet wheat porridge

Taste Profile: These desserts represent traditional Chinese comfort food, served hot. The sweet wheat porridge with coconut cream offers a unique texture—the wheat pearls provide satisfying chewiness against the creamy coconut. Sweetness is restrained, allowing the natural flavors to come through.

The green bean soup incorporates sago and coconut milk for richness and texture variation. The cheng tng is the refreshing option, featuring longan, barley, dried persimmon, white fungus, and other traditional ingredients in a light syrup.

Cultural Heritage: Nearly 50 years of using the same recipes represents edible history. The granny’s continued operation embodies the hawker spirit.

Value Analysis: Excellent. These labor-intensive desserts at these prices are increasingly rare.

9. Avocado Milkshake (ASiP Fresh Cold Press Juice)

Price: $3.50

Ingredients:

Fresh halved avocados
Gula melaka syrup
Greenfield’s UHT Full Cream Milk
No ice (unless requested)

Taste Profile: This is avocado milkshake in its most indulgent form—thick, creamy, almost spoonable. The absence of ice creates intense creaminess that coats the palate. The gula melaka (palm sugar) adds caramel notes and complexity beyond regular sugar.

The customization approach (asking about ice, sweetness levels) is rare in hawker centres and shows customer-focused service.

Value Analysis: Good. $3.50 for a thick, substantial shake made with whole avocados is reasonable.

Cooking Techniques & Recipes

Recipe: Braised Duck Rice (Home Version)

Ingredients (Serves 4):

For the Duck:

1 whole duck (about 2kg), chopped into serving pieces
6 cups water
1 cup dark soy sauce
½ cup light soy sauce
½ cup rock sugar
6 cloves garlic, smashed
4 slices ginger
3 star anise
2 cinnamon sticks
4 bay leaves
1 tsp five-spice powder
4 hard-boiled eggs, peeled
Preserved radish (chai poh), to taste

For Hae Bi Hiam:

200g dried shrimp
10-15 dried chillies
6 shallots
3 cloves garlic
2 tbsp belacan (shrimp paste)
2 tbsp sugar
Salt to taste
Oil for frying

Instructions:

Prepare the braising liquid: In a large pot, combine water, dark soy sauce, light soy sauce, rock sugar, garlic, ginger, star anise, cinnamon, bay leaves, and five-spice powder. Bring to a boil, stirring to dissolve sugar.
Blanch the duck: In a separate pot, blanch duck pieces in boiling water for 2-3 minutes to remove impurities. Drain and rinse.
Braise the duck: Add blanched duck to the braising liquid. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 45-60 minutes, turning pieces occasionally, until duck is tender.
Add eggs: Add hard-boiled eggs to the braising liquid in the last 15 minutes of cooking to absorb the flavors.
Make hae bi hiam:
- Soak dried shrimp in water for 10 minutes, drain and dry thoroughly
- Blend dried chillies, shallots, garlic, and belacan into a coarse paste
- Heat oil in a wok and fry the paste until fragrant
- Add dried shrimp and fry until crispy
- Season with sugar and salt
- Continue frying on low heat until mixture is dry and crispy (about 20 minutes)
Serve: Place steamed rice on a plate, top with duck pieces and egg halves. Ladle generous amounts of braising liquid over the rice. Add a spoonful of hae bi hiam and preserved radish on the side.

Pro Tips:

The braising liquid improves with reuse—strain and freeze for next time
For deeper flavor, marinate duck in the braising liquid overnight before cooking
Keep the sauce watery, not thick—it should soak into the rice
The hae bi hiam can be made in large batches and stored in an airtight container

Recipe: Old-School Wanton Noodles

Ingredients (Serves 4):

For Wantons (makes about 20):

200g minced pork
150g shrimp, peeled and roughly chopped
1 tsp sesame oil
1 tsp light soy sauce
½ tsp white pepper
1 tsp cornstarch
Wanton wrappers

For the Noodles:

400g fresh mee kia (thin egg noodles)
Pork lard or oil
Dark soy sauce
White pepper
Leafy vegetables (chye sim or kai lan)

For the Sauce:

2 tbsp dark soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
White pepper to taste

Instructions:

Make wantons: Mix pork, shrimp, sesame oil, soy sauce, white pepper, and cornstarch. Wrap spoonfuls in wanton wrappers, sealing edges with water.
Prepare sauce: Mix dark soy sauce, oyster sauce, sesame oil, and white pepper in a bowl.
Cook wantons: Boil wantons in water for 3-4 minutes until they float. Remove and set aside.
Cook noodles (the traditional way):
- Boil mee kia for 30-40 seconds
- Drain and rinse with cold water
- Hold the colander and toss the noodles in the air 3-4 times to aerate them
- This technique prevents clumping and adds springiness
Blanch vegetables: Quickly blanch in the same water.
Assemble: Place noodles in a bowl, add the prepared sauce, toss well. Add crispy lard on top. Arrange wantons and vegetables. Serve immediately.

Pro Tips:

The tossing technique is crucial—it cools the noodles quickly and adds texture
Don’t overcook the noodles; they should have bite
Mix the sauce in just before serving to prevent noodles from becoming soggy

Recipe: Cantonese-Style Porridge

Ingredients (Serves 4):

1 cup jasmine rice
10 cups chicken stock (or water)
200g pork loin, thinly sliced
100g minced pork
2 century eggs, chopped
Ginger, julienned
Spring onions, chopped
Salt and white pepper to taste
Sesame oil

Instructions:

Prepare rice: Rinse rice, then marinate with 1 tbsp oil and ½ tsp salt for 30 minutes. This helps break down the grains.
Make porridge base:
- Bring stock to a boil
- Add marinated rice, stirring constantly
- Once boiling, reduce heat to medium-low
- Simmer for 1.5-2 hours, stirring frequently to break down rice grains
- The porridge should be smooth and creamy
Marinate pork: Mix sliced pork with light soy sauce, cornstarch, and white pepper. Set aside for 15 minutes.
Finish the porridge:
- Add century egg pieces and continue simmering for 10 minutes
- Season with salt and white pepper
- Ladle into bowls
- Top with raw pork slices (they’ll cook in the hot porridge)
- Garnish with ginger strips, spring onions, and a drizzle of sesame oil

Pro Tips:

Constant stirring prevents sticking and helps break down rice grains
The porridge continues to thicken as it cools—adjust consistency with more stock
Adding pork at the end keeps it tender

Complete Menu Overview

Breakfast Options (7am-11am)

Wanton Noodles – $3.00
Cantonese Porridge – $3.00-$3.50
Chicken Rice – from $3.50

Lunch/Dinner Mains

Braised Duck Rice – $4.00
Chicken Rice (half) – $12.00
Bak Chor Mee – $2.70
Premium Beef Burger – $8.00
Fried Chicken Burger – $5.50

Snacks

Hokkaido Curry Puffs – $1.20 each, 3 for $3.00

Desserts & Drinks

Traditional Chinese Desserts – $2.00-$3.00
Avocado Milkshake – $3.50
Fresh Juices – various prices

Price Range Summary

Budget-friendly: $2.70-$4.00 (most hawker dishes)
Mid-range: $5.00-$8.00 (burgers, specialty items)
Premium: $12.00+ (whole/half chickens)

Delivery Options

Current Situation

As of the article’s publication, Commonwealth Crescent Market & Food Centre operates primarily as a dine-in hawker centre. However, delivery options have evolved:

Individual Stall Delivery

Some stalls may offer their own delivery through:

Personal WhatsApp orders – Call stalls directly during operating hours
Self-pickup arrangements – Order ahead and collect

Third-Party Delivery Platforms

GrabFood & Foodpanda:

Some individual stalls from Commonwealth Crescent may be available
Search by stall name or food centre name
Availability varies by stall and time
Expect delivery fees of $3-6 depending on distance
Platform service fees apply (typically 10-15%)

Delivery Considerations:

Best for delivery: Curry puffs, burgers, braised duck rice
Not recommended for delivery: Wanton noodles (noodles become soggy), porridge (consistency changes), fried items (lose crispiness)
Peak hours: Delivery times may extend to 45-60 minutes during lunch/dinner rush

Alternative: Visit in Person

Given the nature of hawker food, which is best enjoyed fresh and hot, visiting in person is highly recommended. The food centre is accessible via:

MRT: Commonwealth MRT Station (East West Line) – 5 minute walk
Bus: Multiple bus services stop nearby
Parking: Limited HDB parking available

Practical Recommendations

Best Times to Visit

Monday-Friday, 10am-11am: Beat the lunch crowd
Weekends, 9am-10am: Early birds get the best selection
Avoid: 12pm-1:30pm daily (peak lunch rush)

What to Order for First-Timers

Henry’s Chicken Rice (half chicken + rice)
Braised Duck Rice with hae bi hiam
Milah Hokkaido Curry Puff (get the variety pack)
Avocado Milkshake to finish

Estimated cost: $22-25 per person for a satisfying meal

Pro Tips

Come with multiple people to try various stalls
Popular items sell out—Henry’s Chicken Rice often done by 2pm
Bring cash (some stalls may not accept cards)
Return trays after eating
The food centre can get hot—dress light

Final Verdict

Commonwealth Crescent Market & Food Centre deserves its reputation as a food haven. It successfully balances tradition with innovation, affordability with quality, and local authenticity with modern tastes. Whether you’re seeking nostalgic hawker classics or creative new interpretations, this food centre delivers.

Must-try stalls: Henry’s Chicken Rice, 牛车水阿婆卤鸭, Hong Kee Porridge Best value: Bak Chor Mee ($2.70), Wanton Noodles ($3.00) Most unique: Milah Hokkaido Curry Puff Modernist option: Hammee’s Burgers

For the full hawker experience and the freshest food, dine in rather than ordering delivery. This is Singapore’s hawker culture at its finest—unpretentious, delicious, and deeply satisfying.