After six months behind closed doors, Tang Plaza’s basement bursts back to life. Step inside and discover Hawkers’ Street — a food court that’s not just a place to eat, but a journey through Singapore’s soul. Here, fifteen food stalls line the walkways, including six MICHELIN-guide gems. Every dish tells a story of tradition, taste, and passion.
The space hums with energy. It feels like a classic hawker center, but with cool air and modern comforts. The design is snug — tables nestle close together, and narrow aisles fill with laughter and chatter. You’ll weave between diners, carrying trays loaded with fragrant delights.
It may be tight, but that’s part of the charm. The buzz makes every bite more exciting. During peak hours, the crowd grows thick, and the air crackles with anticipation.
This is not just a meal — it’s an adventure at the heart of Orchard Road. If you crave real Singapore flavor in a vibrant setting, this is where you belong. Come hungry. Leave inspired.
Ambience & Layout
Atmosphere
The newly renovated basement maintains the bustling energy of a traditional hawker center while being housed in a modern shopping mall setting. The environment captures the essence of Singapore’s hawker culture with the convenience of air-conditioning and contemporary facilities.
Space & Design
- Layout: Narrow and compact design similar to Tampines 1’s Hawkers’ Street
- Seating: Decent capacity but tight spacing between tables
- Navigation: Cramped walkways require careful maneuvering with food trays
- Accessibility: Basement location with modern facilities
Dining Experience
The atmosphere tends toward the bustling and energetic side, with the potential for crowding during peak hours. The narrow layout creates an intimate but potentially claustrophobic dining environment that may not suit those seeking a leisurely meal.
MICHELIN-Guide Establishments
1. Fei Fei Roasted Noodle
Origin: Yuhua Village Food Centre
Specialty: Cantonese roasted meats and noodles
Menu & Features:
Noodle Selections:
- Char Siew Wanton Noodle ($6.50)
- Features: House-made char siew with honeyed glaze, plump wanton dumplings
- Noodle Type: Springy alkaline egg noodles with perfect al dente texture
- Broth: Clear, aromatic soup base infused with pork bones and dried shrimp
- Garnish: Fresh scallions, blanched chye sim (Chinese flowering cabbage)
- Plain Wanton Noodle ($5.50)
- Features: Focus on handmade wontons with minced pork and prawn filling
- Served: Dry style with dark soy sauce or in clear soup
- Accompaniment: Side bowl of wanton soup
Rice Selections:
- Roast Pork Rice ($6.50)
- Features: Crispy-skinned siu yuk with layers of fat and lean meat
- Preparation: Slow-roasted with five-spice and salt rub
- Rice: Fragrant jasmine rice, sometimes cooked with roasting drippings
- Sides: Pickled radish, cucumber slices, chili sauce
- Char Siew Rice ($6.50)
- Features: Sweet-savory barbecued pork with caramelized exterior
- Cut: Thick slices showcasing the pink-red interior
- Glaze: Traditional maltose and soy sauce combination
Premium Options:
- Trio Platter Noodles/Rice ($11.90)
- Features: Char siew + roast pork + soy sauce chicken combination
- Portion: Generous serving ideal for hearty appetites
- Value: Cost-effective way to sample multiple roasted meats
2. Tai Wah Pork Noodle
Specialty: Traditional pork rib soup with unique fish addition
Complete Menu & Features:
Signature Creation:
- Signature Tai Wah Pork Noodle ($10.50)
- Unique Feature: Crispy deep-fried sole fish incorporated into broth
- Broth Profile: Vinegar-tinged for tangy, appetizing flavor
- Pork Preparation: Tender ribs slow-simmered for 4+ hours
- Fish Element: Whole sole fish fried until golden, adds textural contrast
- Noodles: Choice of yellow egg noodles, bee hoon, or kway teow
- Garnish: Fresh lettuce, preserved vegetables, fried shallots
Traditional Options:
- Pork Noodle Regular ($6.50/$8.50)
- **Small/Large portions available
- Features: Classic pork rib soup without fish addition
- Broth: Rich, milky-white from extended bone cooking
- Accompaniments: Minced pork, liver slices, intestines (optional)
- Dumpling Noodle ($6.50/$8.50/$10.50)
- Features: Handmade pork and chive dumplings
- Sizes: Small/Regular/Large portions
- Preparation: Dumplings boiled fresh to order
- Soup Base: Same rich pork broth as signature dish
3. Loong Kee Yong Tau Fu
Origin: 505 Jurong West Market & Food Centre
Concept: Build-your-own yong tau fu selection
Menu Structure & Features:
Pricing Tiers:
- Regular Ingredients ($1.00 each):
- Firm tofu (stuffed with fish paste)
- Soft tofu varieties
- Fried tofu puffs
- Bitter gourd rings
- Green chili peppers
- Eggplant slices
- Okra pods
- Tomatoes (stuffed)
- Ladies fingers
- Premium Ingredients ($1.20 each):
- Fish maw (swim bladder)
- Handmade fish balls
- Cuttlefish pieces
- Fish cake slices
- Stuffed mushrooms
- Premium tofu varieties
Ordering System:
- Minimum Order: 7 pieces OR 6 pieces + noodles/rice base
- Soup Options: Clear broth, tom yum style, curry-based
- Noodle Choices: Yellow noodles, bee hoon, kway teow, tang hoon
- Special Addition: Chee cheong fun upgrade (+$2.00)
Features:
- Fresh Daily: All items made fresh each morning
- Customizable Heat: Choose spice level for soup base
- Traditional Method: Fish paste made from fresh threadfin fish
- Healthy Option: Steamed preparation retains nutritional value
4. Springleaf Prata Place
Specialty: Indian-Muslim flatbreads and thosai
Extensive Menu & Features:
Classic Prata Selection:
- Plain Prata ($1.50)
- Features: Traditional hand-stretched technique creating 64 layers
- Texture: Crispy exterior, fluffy interior with distinct layers
- Served with: Curry (dhal, fish, or chicken) and sambal
- Egg Prata ($2.50)
- Features: Beaten egg incorporated during cooking process
- Method: Egg spread over stretched dough before folding
- Result: Creamy, protein-rich center with crispy edges
Premium Prata Options:
- Onion Cheese Prata ($4.40)
- Features: Caramelized onions with melted cheese
- Cheese Type: Processed cheese for optimal melting
- Preparation: Onions sautéed until golden before incorporation
- Banana Prata ($3.20)
- Features: Fresh banana slices folded into dough
- Serving Style: Dusted with sugar, served as sweet option
- Texture: Soft banana contrasts with crispy prata
Ultimate Series (Award-Winning):
- 2012 Ultimate Murtabak Mini ($10.90)
- Features: Competition-winning recipe with premium ingredients
- Filling: Spiced minced meat, egg, onions, and special blend
- Size: Smaller portion ideal for sharing or light meal
- Recognition: Award-winning creation from 2012 competition
- 2017 Prata Alfredo ($12.30)
- Features: Fusion creation combining Italian and Indian elements
- Sauce: Creamy alfredo-style sauce with local adaptations
- Innovation: Modern twist on traditional prata concept
- Presentation: Contemporary plating style
Thosai Varieties (12+ Types):
- Plain Thosai ($2.80)
- Features: Fermented rice and lentil crepe, paper-thin
- Preparation: Spread on hot griddle until golden
- Masala Thosai ($4.50)
- Features: Stuffed with spiced potato filling
- Accompaniment: Coconut chutney and sambar
- Cheese Thosai ($4.20)
- Features: Melted cheese filling for fusion appeal
- Egg Thosai ($3.80)
- Features: Egg spread over thosai during cooking
Curry Accompaniments:
- Fish Curry – Tangy tamarind-based curry with fish pieces
- Chicken Curry – Rich, spiced gravy with tender chicken
- Mutton Curry – Slow-cooked lamb in aromatic spices
- Dhal Curry – Lentil-based vegetarian option
5. Hup Hong Chicken Rice
Origin: Yuhua Village Food Centre
Specialty: Hainanese chicken rice
Complete Menu & Features:
Main Offerings:
- Steamed Chicken Rice ($5.30)
- Features: Silky-smooth poached chicken with tender texture
- Preparation: Poached at precise 80°C to retain moisture
- Rice: Cooked in chicken stock with ginger, garlic, pandan
- Serving: Sliced to order, skin intact for optimal flavor
- Roasted Chicken Rice ($5.30)
- Features: Golden-brown skin with smoky char flavor
- Method: Oven-roasted after initial poaching
- Texture: Slightly firmer than steamed, with crispy skin
- Preparation: Brushed with dark soy and honey glaze
Specialty Additions:
- Chicken Liver ($3.00)
- Features: Silky, rich organ meat delicacy
- Preparation: Gently poached in aromatic broth
- Texture: Creamy interior, firm exterior
- Flavor: Intense, mineral-rich taste
- Gizzard ($1.00)
- Features: Tender muscular stomach lining
- Texture: Slightly chewy, satisfying bite
- Preparation: Slow-braised until tender
- Appeal: Traditional accompaniment for texture contrast
- Oyster Sauce Vegetables ($4.50)
- Features: Seasonal greens (usually chye sim or kai lan)
- Preparation: Blanched to retain crispness
- Sauce: Rich oyster sauce with garlic undertones
- Function: Balances richness of chicken and rice
Condiment Trio:
- Ginger-Scallion Sauce: Finely minced ginger with scallions in oil
- Dark Chili Sauce: Thick, sweet-spicy blend with garlic
- Light Soy Sauce: Premium grade for subtle seasoning
Rice Features:
- Cooking Method: Jasmine rice stir-fried with chicken fat first
- Aromatics: Ginger, garlic, and pandan leaves
- Stock: Concentrated chicken broth for depth
- Texture: Each grain separate, not sticky or clumpy
6. Tai Seng Fish Soup
Origin: Taman Jurong Food Centre
Specialty: Fresh fish soup preparations
Menu Features & Options:
Signature Fish Soups:
- Mixed Fish Soup ($6.50/$8.50/$10.50)
- Features: Combination of fish varieties (batang, pomfret, red snapper)
- Small ($6.50): 200g fish with basic vegetables
- Regular ($8.50): 300g fish with tomatoes, lettuce, tofu
- Large ($10.50): 400g fish with premium vegetables and extra broth
- Preparation: Fish sliced fresh, blanched briefly to retain sweetness
- Broth: Clear, light soup highlighting natural fish flavors
- Fish Head Soup ($6.50)
- Features: Fresh fish head (usually red snapper or pomfret)
- Method: Head split and cleaned, cooked until tender
- Broth: Milky-white from fish oils and collagen
- Texture: Gelatinous, rich mouthfeel
- Vegetables: Tomatoes, lettuce, preserved vegetables
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Carbohydrate Add-ons:
- Thick Bee Hoon ($1.00)
- Features: Rice vermicelli that absorbs soup flavors
- Texture: Slippery, satisfying noodle base
- Preparation: Pre-soaked and added to hot soup
- Porridge ($1.00)
- Features: Soft rice congee as soup base
- Style: Smooth, comfort-food texture
- Preparation: Rice broken down until creamy
Special Features:
- Daily Fresh: Fish sourced from wet markets daily
- No MSG: Natural umami from fresh fish and vegetables
- Customizable: Choose specific fish types when available
- Health-Conscious: Light, low-oil preparation method
Preparation Method:
- Fish Selection: Choose from daily fresh catch
- Slicing: Cut into optimal thickness for quick cooking
- Blanching: 30-45 second flash-cooking in boiling water
- Assembly: Add vegetables and aromatics to hot broth
- Serving: Immediately plated to prevent overcooking
Additional Dining Options
Bakeries & Cafés
Tous les Jours Cafe
Concept: Korean-French bakery chain
Specialty: Fresh-baked pastries and café beverages
Featured Items:
- Croissants & Danish ($3.50-$5.50)
- Features: Buttery, flaky pastries made with French techniques
- Varieties: Plain, chocolate, almond, seasonal fillings
- Korean-Style Breads ($2.80-$4.20)
- Features: Soft, sweet breads popular in Korean bakeries
- Popular: Cream cheese garlic bread, red bean bread, corn bread
- Cakes & Desserts ($4.50-$28.00)
- Features: Individual portions and whole cakes available
- Specialties: Tiramisu, cheesecakes, fresh fruit tarts
percolate. (Bedok Origin)
Concept: Specialty third-wave coffee roastery
Focus: Quality beans and precise brewing methods
Coffee Menu:
- Flat White ($6.00 Regular/$7.00 Large)
- Features: Double ristretto with steamed milk, velvety microfoam
- Bean Origin: Single-origin or signature house blend
- Preparation: Temperature-controlled for optimal extraction
- Coconut Latte ($6.50 Regular/$7.50 Large)
- Features: Espresso with coconut milk alternative
- Profile: Naturally sweet, dairy-free option
- Texture: Creamy consistency from coconut fats
- Matcha Latte ($6.50 Regular/$7.50 Large)
- Features: Japanese ceremonial-grade matcha powder
- Preparation: Whisked to eliminate lumps, balanced sweetness
- Health Benefits: Antioxidants and sustained energy
Modern Asian Cuisine
Khao
Concept: Elevated Asian bowl concept
Focus: Instagram-worthy presentations with authentic flavors
Bowl Menu:
- Kampung Satay Khao ($15.80 Regular)
- Features: Grilled chicken satay with peanut sauce
- Base: Fragrant coconut rice or brown rice option
- Accompaniments: Cucumber, onions, ketupat pieces
- Sauce: House-made peanut sauce with tamarind notes
- Umami Pork Khao ($12.00 Mini Size)
- Features: Char siu-style pork with umami glaze
- Preparation: Slow-cooked pork belly with soy reduction
- Vegetables: Seasonal greens and pickled elements
- Garnish: Sesame seeds, scallions, crispy shallots
Additional Features:
- Customizable Bases: White rice, brown rice, quinoa, noodles
- Dietary Options: Vegetarian and vegan alternatives available
- Portion Control: Mini and regular sizes for different appetites
Comfort Food & Pies
Home’s Favourite Bakes
Specialty: Savory pies and comfort food pastries
Signature Pies:
- Black Pepper Chicken Pie
- Small ($6.80): Individual serving, flaky pastry crust
- Large ($32.80): Family-size for sharing (serves 6-8)
- Features: Tender chicken in creamy black pepper sauce
- Crust: Buttery, golden pastry made fresh daily
- Original Chicken Shepherd’s Pie
- Small ($6.80): Personal portion with mashed potato topping
- Large ($32.80): Family serving ideal for gatherings
- Features: Classic comfort food with Asian adaptations
- Preparation: Slow-cooked chicken with vegetables, topped with creamy mashed potatoes
- Boulevard Creamy ($7.20 Small Only)
- Features: Premium chicken pie with enhanced cream sauce
- Innovation: Elevated version of classic chicken pie
- Texture: Luxuriously creamy filling with herb undertones
Western Options
The Fish & Chips Shop
Concept: Traditional British-style fish and chips
Focus: Fresh fish with crispy beer batter
Main Menu:
- Fish & Chips ($16.00)
- Features: Fresh white fish (cod or dory) in beer batter
- Chips: Hand-cut thick fries, double-fried for crispness
- Accompaniments: Mushy peas, tartar sauce, lemon wedge
- Preparation: Fish battered to order for optimal crispness
- Fish Dog ($7.80)
- Features: Fish fillet in hot dog bun format
- Innovation: Casual, handheld version of fish & chips
- Toppings: Lettuce, tartar sauce, pickles
- Appeal: Quick, convenient alternative to full meal
- Mashed Potato Balls ($7.00)
- Features: Deep-fried spheres of creamy mashed potato
- Coating: Crispy breadcrumb exterior
- Texture: Creamy interior contrasting with crunchy outside
- Serving: Side dish or appetizer option
Other Food Court Stalls (9 Additional Options)
Asian Cuisine Variety:
- Hwa Heng Beef Noodles: Traditional braised beef noodle soup
- Top 1 Home Made Noodles: Fresh handmade noodle varieties
- The Viet Roti (from Joo Chiat): Vietnamese-fusion bread and dishes
- Old Teochew: Traditional Teochew-style dishes and porridge
- Ramen King: Japanese-style ramen and donburi bowls
- Auntie Jessie Traditional Rojak: Fruit and vegetable salad with sweet-spicy sauce
Note: Detailed menus for these establishments not available in source material, but represent additional dining diversity within the food court.
Price Analysis
Value Proposition
The pricing reflects typical hawker center rates with slight premiums due to the prime Orchard Road location:
Budget-Friendly ($1.50-$6.50):
- Basic prata, chicken rice, individual yong tau fu pieces
- Traditional hawker dishes maintaining affordability
Mid-Range ($6.50-$12.00):
- Signature noodle dishes, combination platters
- Specialty preparations and larger portions
Premium ($12.00+):
- Fusion items like Prata Alfredo
- Western dishes and café beverages
- Sharing portions and specialty bowls
Cooking Techniques & Recipes
Simplified Hainanese Chicken Rice
Ingredients:
- 1 whole chicken (1.5kg)
- 2 cups jasmine rice
- 4 cloves garlic, minced
- 2 inches ginger, sliced
- 2 pandan leaves
- Chicken stock
- Salt, sesame oil, light soy sauce
Method:
- Poach chicken in boiling water with ginger and pandan for 45 minutes
- Rinse rice until water runs clear
- Sauté garlic in chicken fat, add rice, cook until fragrant
- Add chicken stock, cook rice until tender
- Serve with ginger-scallion sauce and chili sauce
Basic Prata Dough
Ingredients:
- 500g plain flour
- 1 tsp salt
- 2 tbsp sugar
- 3 tbsp ghee/oil
- 1 egg
- 250ml water
Technique:
- Mix dry ingredients, add wet ingredients
- Knead until smooth, rest 4 hours
- Stretch paper-thin, fold, rest again
- Pan-fry until golden and crispy
Delivery & Takeaway Options
Current Status
Based on the recent opening, delivery options may still be establishing partnerships with major platforms.
Likely Availability
- GrabFood: Most Singapore hawker centers partner with Grab
- foodpanda: Secondary option for food court venues
- Deliveroo: Possible for premium outlets
Takeaway Considerations
- Food court setup optimized for dine-in experience
- Some dishes (like prata) best consumed immediately
- Soup-based items may require special packaging
Recommendations
Best Times to Visit
- Off-Peak: 2:30-5:30 PM for comfortable seating
- Peak Hours: 12:00-2:00 PM, 6:30-8:30 PM (expect crowds)
Must-Try Combinations
- MICHELIN Sampler: Yong tau fu + chicken rice + prata
- Noodle Lover: Fei Fei char siew noodles + Tai Wah pork noodle
- Coffee Break: percolate. coffee + Tous les Jours pastry
Navigation Tips
- Visit during weekday afternoons for easier movement
- Use takeaway for multiple dishes to avoid tray juggling
- Consider the narrow walkways when dining with large groups
Final Verdict
Tang Plaza’s basement food court successfully brings authentic hawker flavors to Orchard Road, with the MICHELIN-guide establishments providing legitimate draws for food enthusiasts. While the cramped layout may deter some diners, the convenience of location and quality of offerings make it a worthy addition to Singapore’s food scene.
Strengths: Authentic hawker food, MICHELIN-guide options, central location, air-conditioned comfort
Considerations: Cramped layout, potential crowding, limited seating comfort
Overall Rating: 4/5 – Excellent food options with minor spatial limitations
The venue represents successful adaptation of traditional hawker culture to modern retail spaces, though the execution could benefit from more generous spacing between tables and wider walkways for optimal dining experience.
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