Bugis is a vibrant district in Singapore known for its shopping malls, but hidden among the commercial establishments are some of the city’s best hawker food offerings. These 15 stalls near Bugis MRT Station offer authentic, affordable Singaporean cuisine that rivals any restaurant experience.
1. New Rong Liang Ge Cantonese Roast Duck
Comprehensive Review
New Rong Liang Ge has built a reputation as one of Bugis’s most value-for-money roast meat specialists. The stall attracts long queues, particularly during lunch hours, as office workers and residents flock for their incredibly affordable char siew. What sets this stall apart is their commitment to maintaining quality despite the low prices – the char siew arrives tender and glazed with a beautiful caramelized exterior.New Rong Liang Ge has firmly established itself as a culinary beacon in the bustling Bugis district, earning a widespread reputation as one of the area’s most value-for-money roast meat specialists. A testament to its irresistible appeal, the stall consistently attracts long and eager queues, particularly during the frantic lunch hours, as a diverse clientele of time-strapped office workers and savvy local residents flock to savour their incredibly affordable char siew. What truly distinguishes this unassuming stall from its numerous competitors isn’t just the pocket-friendly prices, but an unwavering commitment to culinary excellence that ensures quality is never compromised. Each succulent slice of char siew is a masterpiece, arriving tender to the bite and coated in a glistening, sticky glaze that has achieved a perfect, deeply caramelized exterior, delivering a harmonious balance of sweet and savoury notes that keeps patrons returning time and again.
Rating: 4.5/5
Ambience
Located at 3838 Eating Place, a kopitiam directly opposite Bugis+, the setting is typical of Singapore’s neighborhood food centers. The open-air seating area features simple plastic chairs and marble tables. During peak hours, the atmosphere buzzes with conversation and the clatter of cutlery. The stall itself is visible from the street, with whole roasted ducks and slabs of char siew hanging prominently in the display case, their glossy surfaces catching the light.Nestled at 3838 Eating Place, a vibrant kopitiam directly opposite the modern facade of Bugis+, lies a quintessential slice of Singaporean hawker life. The setting is instantly familiar: an open-air seating area where the humid air is gently stirred by ceiling fans, filled with rows of trusty plastic chairs pulled up to cool, marble-topped tables. During peak hours, the entire space comes alive, a symphony of local chatter, the cheerful clatter of cutlery against ceramic, and the distant sizzle from various stalls. Directly visible from the bustling street, one particular stall beckons with an irresistible display. Behind its glass case, whole roasted ducks hang proudly, their skins a deep, burnished mahogany, alongside glistening slabs of char siew, each piece catching the light with a tantalizing, almost lacquered sheen – a promise of the rich, smoky flavors awaiting those who step inside.
Menu & Prices
- Char Siew Rice – $3
- Roast Duck Rice – $3.50-$5
- Sio Bak Rice – $3.50-$5
- Mixed Roast Meat Rice – $5-$7
- Soup options – $2-$3
- Combination plates available with char siew, duck, and sio bak
Signature Dishes Analysis
Char Siew Rice ($3) The star offering features approximately 6-7 slices of char siew laid over fragrant white rice. The meat showcases the classic Cantonese preparation with a beautiful red-caramelized exterior and tender pink interior. The sweetness is well-balanced, with hints of honey and five-spice. The fat-to-lean ratio is excellent, providing juicy bites without being overly fatty. A drizzle of the sweet-savory sauce completes the dish. Beneath its alluring crust, the char siew boasts a tender pink interior, a testament to its expert preparation. The flavor profile is a masterclass in balance, offering a delightful sweetness imbued with subtle hints of honey and the warmth of five-spice, ensuring each bite is flavorful without being cloying. Crucially, the fat-to-lean ratio is exceptional, delivering succulent, juicy bites that enrich the experience without ever feeling overly fatty. A final, generous drizzle of the signature sweet-savory sauce marries all the elements, elevating the dish to a truly satisfying culinary experience.
Roast Duck The duck skin achieves the desired crispness while the meat remains succulent. Traditional Cantonese five-spice flavoring permeates the meat, and when paired with the accompanying sweet sauce, it creates a harmonious balance of flavors. Complementing this stellar offering is the equally impressive Roast Duck. Here, the chefs achieve the coveted crispness of the duck skin, a textural marvel that gives way to incredibly succulent meat beneath. Infused with the traditional Cantonese five-spice, the meat is deeply aromatic and flavorful on its own. When enjoyed with the accompanying sweet sauce, the flavors coalesce into a harmonious symphony, showcasing the rich heritage of Cantonese roasting techniques. Together, these two dishes offer a compelling showcase of classic Cantonese culinary artistry, delivering both exceptional taste and incredible value.
Cooking Technique Insights
The roasting process for char siew requires precision timing and temperature control. The meat is typically marinated for several hours in a mixture of hoisin sauce, soy sauce, honey, Chinese rice wine, and five-spice powder. The roasting happens in specialized ovens at high heat, with multiple basting sessions to build up the characteristic glaze. Achieving the iconic ruby-red hue and succulent tenderness of char siew is a culinary testament to meticulous timing and temperature control. The journey begins with a rich marinade, typically a symphony of hoisin sauce, soy sauce, golden honey, fragrant Chinese rice wine, and aromatic five-spice powder. This potent blend infuses the pork belly or shoulder over several hours, sometimes even overnight, allowing the complex flavors to penetrate deeply. The actual roasting takes place in specialized ovens, where the marinated meat is subjected to intense, high heat. This initial blast is crucial for searing the surface and kickstarting the caramelization, but the magic truly unfolds during successive basting sessions. Repeatedly brushed with a glossy mixture, often a reduction of the marinade or an additional honey glaze, the char siew gradually develops its signature caramelized crust. Each meticulous application contributes to the glistening, sticky surface and locks in moisture, preventing the meat from drying out. It is this careful dance between precise heat, continuous glazing, and expert timing that transforms simple pork into the irresistible, sweet-savory masterpiece known as char siew.
Delivery Options
Not available for direct delivery. However, the stall can be accessed through third-party delivery platforms during operating hours.
Address: 269B Queen Street, #01-235, 3838 Eating Place, Singapore 182269
Hours: Daily 7am to 9pm
Contact: 9099 9489
2. Seng Huat Bak Chor Mee
Comprehensive Review
Operating round-the-clock, Seng Huat has become a lifeline for late-night cravings and early-morning sustenance seekers. This 24/7 operation maintains consistent quality regardless of when you visit, which is a testament to their dedication. The bak chor mee here represents the classic Singapore style with a vinegar-forward dressing and generous meat toppings.Seng Huat stands as a beacon for those seeking solace in late-night cravings or early-morning sustenance, operating seamlessly around the clock.
Rating: 4.3/5
Ambience
Set within Seng Huat Coffee House on North Bridge Road, this stall operates in a traditional kopitiam environment. The 24-hour nature means you’ll experience different atmospheres depending on your visit time – bustling lunch crowds, quiet afternoon lulls, or the unique late-night crowd of shift workers and revelers. Fluorescent lighting keeps the space bright at all hours, and the constant flow of customers creates an energetic atmosphere.
Menu & Prices
- Bak Chor Mee (Dry) – $4.50
- Bak Chor Mee (Soup) – $4.50
- Bak Chor Mee Sua (Dry) – $4.50
- Bak Chor Mee Sua (Soup) – $4.50
- Noodle options: Mee pok, mee kia, mee sua, or mixed
Signature Dish Analysis
Bak Chor Mee ($4.50) The dish arrives with springy mee pok noodles tossed in a punchy vinegar-based sauce with pork lard, black vinegar, and chili. Toppings include minced pork cooked with mushrooms, sliced pork, tender pork liver, and occasionally fish cake or fish balls. The separate bowl of soup provides a cleaner palate between bites. The noodles maintain their bite, never becoming mushy, and the sauce coating is generous without being overwhelming. The core of this enduring dish lies in its mee pok noodles, which arrive with an impressive, consistent springiness, expertly resisting any hint of mushiness. These al dente strands are generously enrobed in a signature, punchy vinegar-based sauce, a vibrant concoction where the richness of pork lard, the sharp tang of black vinegar, and the fiery kick of chili coalesce into an exhilarating foundation. Complementing this dynamic base is an array of thoughtfully prepared toppings: savory minced pork cooked with earthy mushrooms, thinly sliced pork offering tender bites, and perfectly cooked, tender pork liver that adds a distinctive richness. The occasional inclusion of fish cake or fish balls further diversifies the textural landscape. A separate bowl of clear soup serves a crucial role, providing a clean, refreshing interlude that allows the palate to reset, ensuring each subsequent bite of the robust noodles and toppings is as impactful as the first. This harmonious balance of textures, the assertive yet balanced sauce coating, and the quality of its components collectively elevate this Bak Chor Mee, cementing its status as a truly iconic and satisfying signature dish.
Traditional Recipe Components
Bak Chor Mee Sauce Base:
- Black vinegar
- Light soy sauce
- Pork lard
- Fried shallots
- Chili paste
- White pepper
Meat Preparation: The minced pork is typically marinated and cooked with dried mushrooms, creating a savory-sweet topping. Pork liver is briefly blanched to maintain tenderness. The sliced pork is usually braised in a soy-based sauce.
Delivery Options
Available on major food delivery platforms. The 24-hour operation makes it convenient for any-time ordering.
Address: 492 North Bridge Road, Seng Huat Coffee House, Singapore 188737
Hours: Daily 24 hours
3. Bai Nian Niang Dou Fu
Comprehensive Review
Bai Nian Niang Dou Fu stands out in the crowded yong tau foo market by making everything by hand. Their handmade approach results in superior texture and flavor in every component. The long queues during meal times are justified – this isn’t your average yong tau foo stall throwing together pre-made items. The clear soup base is particularly noteworthy for its depth of flavor without relying on MSG.Their success stems entirely from an unwavering commitment to making every single component by hand, a labor-intensive process that results in components possessing superior texture and vibrant flavor, far surpassing the common ready-made alternatives found elsewhere. This dedication is the clear justification for the notoriously long queues that consistently form during meal times; patrons are waiting not for convenience, but for quality—a yong tau foo experience built on genuine effort. Crucially, the foundational element that binds these superior fillings together is the clear soup base. Remarkably pure and delicately flavored, this broth achieves a profound depth and natural savory quality that speaks volumes, proving that exceptional taste does not require artificial enhancement, relying instead on skill and fresh ingredients, entirely without the use of MSG.
Rating: 4.6/5
Ambience
Located in Albert Centre Market & Food Centre, one of Bugis’s main hawker centers. The food center underwent renovation and features a cleaner, more modern hawker environment while maintaining the authentic hawker atmosphere. High ceilings and good ventilation prevent the stuffiness common in older hawker centers. The stall’s prominent position means it’s easy to spot, usually by the queue forming in front.
Menu & Prices
- Yong Tau Foo Set Meal – $7.90 (includes bee hoon soup, handmade items, and fried chicken wing)
- A la carte items – $0.70-$1.50 per piece
- Soup or dry options available
- Rice or noodle base options
Signature Dish Analysis
Yong Tau Foo Set ($7.90) This set represents exceptional value. The bee hoon soup comes with a clear, aromatic broth that’s light yet flavorful, derived from simmering fish and pork bones. Handmade items include:
- Prawn balls: Bouncy and packed with whole prawn pieces
- Meat balls: Well-seasoned with a firm texture
- Stuffed tofu: Fish paste in firm tofu pockets
- Stuffed bitter gourd: A vegetable option
- Fried chicken wing: Crispy exterior with juicy meat
The combination of handmade items ensures each component has distinct texture and flavor rather than the homogeneous taste of commercial products.
Making Yong Tau Foo at Home
Fish Paste Recipe:
- Use 500g Spanish mackerel or threadfin fish
- Scrape meat from bones carefully
- Add 1 tsp salt, ½ tsp sugar, white pepper
- Add 2 tbsp tapioca starch
- Mix in one direction for 10 minutes until paste becomes sticky and elastic
- Test elasticity by dropping a small ball into water – it should float
Assembly:
- For stuffed tofu: Cut firm tofu diagonally, create a pocket, stuff with fish paste
- For fishballs: Form paste into balls with wet hands
- For stuffed vegetables: Hollow out bitter gourd or chilies, stuff with paste
Delivery Options
Available through delivery platforms, though quality is best enjoyed fresh at the stall.
Address: 270 Queen Street, #01-106, Albert Centre Market & Food Centre, Singapore 180270
Hours: Daily 7:30am to 9pm
Contact: 6802 5491
4. Eleven Finger Scissors Curry Rice
Comprehensive Review
Eleven Finger Scissors represents the beloved Singaporean tradition of curry rice – not Indian curry, but the Hainanese-style curry rice with multiple gravy options. The stall’s popularity stems from generous portions and the trinity of sauces that coat each component on your plate. The curry is rich and coconutty, the braising sauce adds savory depth, and the chili gravy brings heat to tie everything together.Distinctly different from its richer, spice-heavy Indian cousins, this dish is defined by its messy, customizable chaos and deep nostalgia. Its enduring popularity stems from a simple, irresistible formula: generous, heaped portions coupled with a “trinity of sauces” that floods the plate. The foundational layer is the Hainanese curry itself—a mild, golden, and profoundly coconutty gravy that coats the rice and proteins with creamy richness. This is immediately followed by a dark, savory braising sauce, often derived from slow-cooked meats or preserved vegetables, adding a crucial layer of umami depth. Finally, a ladle of fiery, vibrant chili gravy is added, acting as the essential binder; its heat cuts through the coconut fat and savory depth, tying every component on the plate together into one electrifying, satisfying whole. This generous, sauce-drenched creation is a perfect embodiment of practical and delicious Singaporean hawker heritage.
Rating: 4.4/5
Ambience
Sharing the same kopitiam as New Rong Liang Ge at 3838 Eating House, the setting is casual and utilitarian. The stall operates with efficient service during peak lunch hours. The open kitchen allows you to watch as your selections are plated and generously doused with the three signature sauces. The aroma of curry and braised meats permeates the air, making it impossible to walk past without considering a meal.
Menu & Prices
- Basic 2-item plate – $3.50
- 3-item plate – $4.50-$5
- 4-item plate – $5.50-$6
Popular Items:
- Fried pork chop
- Braised egg
- Chap chye (mixed vegetables)
- Curry chicken
- Fried fish
- Braised pork belly
- Cabbage
- Tau kwa
- Bitter gourd
Signature Dish Analysis
Classic Combination (Chap Chye + Fried Pork Chop + Egg) – $3.50
The chap chye is a stewed vegetable dish featuring cabbage, tofu, mushrooms, and glass noodles, braised until tender and absorbing the rich braising sauce. The fried pork chop is thin-cut, breaded, and fried until golden, providing a crispy contrast to the saucy components. The braised egg, simmered in soy sauce until the yolk is creamy, adds protein and richness.
When the three sauces are drizzled over:
- Curry sauce: Coconut milk-based with turmeric, curry powder, and aromatics
- Braising sauce: Dark soy-based with star anise, cinnamon, and rock sugar
- Chili gravy: Thickened sweet chili sauce with vinegar tang
The combination creates layers of flavor – sweet, savory, spicy, and rich all at once.
Home Cooking Guide
Hainanese Curry Sauce:
- Sauté curry powder (3 tbsp) in oil until fragrant
- Add chopped onions, garlic, and ginger
- Pour in coconut milk (400ml) and water (200ml)
- Add lemongrass, curry leaves
- Season with salt and sugar
- Simmer for 20 minutes until thickened
Braising Sauce:
- Combine dark soy sauce, light soy sauce, water
- Add rock sugar, star anise, cinnamon stick
- Bring to boil and simmer until slightly thickened
Delivery Options
Available through food delivery platforms during operating hours.
Address: 269B Queen Street, #01-235, 3838 Eating House, Singapore 180269
Hours: Mon-Fri 8am to 6pm, Sat-Sun 11am to 6:30pm
5. Bedok Chwee Kueh
Comprehensive Review
A branch of the famous Bedok outlet, this stall maintains the high standards that made the original so popular. Chwee kueh is a breakfast staple – simple, comforting, and when done right, absolutely satisfying. The key is in the texture of the rice cakes and the quality of the preserved radish topping. The secret to its enduring appeal lies, as always, in two critical components: the pristine texture of the steamed rice cakes and the exquisite quality of the preserved radish topping. Here, the rice cakes are perfectly wobbly yet firm, yielding gently without being gummy, while the vibrant chai poh is a symphony of savoury, subtly sweet, and aromatic notes, expertly fried to a perfect golden-brown, never greasy, and always delivering that crucial umami punch. It’s a harmonious balance that ensures every mouthful is a delightful echo of the original’s celebrated flavour.
Rating: 4.2/5
Ambience
Located in Albert Centre Market & Food Centre, the stall operates in a clean, organized corner of the hawker center. Morning hours see regular customers grabbing breakfast before work. The stall’s simplicity matches its product – no frills, just good execution of a classic dish.
Menu & Prices
- 2 pieces – $2.40
- 3 pieces – $3.60
- 4 pieces – $4.80
- Add chili – Free
Dish Analysis
Chwee Kueh Each rice cake sits in a small saucer-shaped mold, creating the characteristic shape. The texture should be soft but structured, with a slight bounce. The rice cakes are silky smooth and barely sweet. The preserved radish (chye poh) topping is the flavor hero – savory, slightly sweet, with a pleasant crunch. Quality chye poh makes or breaks chwee kueh, and this stall uses generous amounts of fragrant, well-fried preserved radish. The cakes themselves are a study in subtle sweetness and silken smoothness, a perfect canvas for the true star of the dish: the preserved radish, or chye poh. This savory, slightly sweet topping is the unquestionable flavor hero, delivering a delightful crunch that contrasts beautifully with the yielding rice cake. The quality of the chye poh is paramount, and at this stall, it shines through. Generous heaps of fragrant, perfectly fried preserved radish are piled high, ensuring that every bite is a harmonious explosion of taste and texture, making this chwee kueh a truly memorable experience.
The housemade chili adds a spicy kick that cuts through the mild rice cakes and complements the preserved radish beautifully.
Traditional Recipe
Chwee Kueh (Water Cake):
- Soak 200g rice flour with 500ml water overnight
- Blend until smooth
- Add 50g tapioca flour, pinch of salt
- Steam in small dishes for 8-10 minutes
- Let cool slightly before removing
Chye Poh Topping:
- Dice preserved radish finely
- Fry in oil with minced garlic
- Add a touch of sugar to balance
- Cook until fragrant and slightly caramelized
Delivery Options
Best consumed fresh. Limited delivery availability.
Address: 270 Queen Street, #01-79, Albert Centre Market & Food Centre, Singapore 180270
Hours: Daily 7am to 6:45pm
6. Guan Kee Carrot Cake
Comprehensive Review
Guan Kee has perfected the art of chai tow kway (fried carrot cake), particularly their black version. The generous portions and perfect texture keep customers returning. Unlike versions that can be greasy or mushy, Guan Kee achieves the ideal balance – crispy edges, soft interior, and well-caramelized without being burnt. The cakes themselves are a study in subtle sweetness and silken smoothness, a perfect canvas for the true star of the dish: the preserved radish, or chye poh. This savory, slightly sweet topping is the unquestionable flavor hero, delivering a delightful crunch that contrasts beautifully with the yielding rice cake. The quality of the chye poh is paramount, and at this stall, it shines through. Generous heaps of fragrant, perfectly fried preserved radish are piled high, ensuring that every bite is a harmonious explosion of taste and texture, making this chwee kueh a truly memorable experience.
Rating: 4.5/5
Ambience
Another Albert Centre Market & Food Centre tenant, Guan Kee operates during breakfast and lunch hours. The sizzle of the flat griddle and the sweet-savory aroma of caramelizing black sauce draws customers from across the hawker center. The cook works with practiced efficiency, managing multiple orders simultaneously on the large hot plate.
Menu & Prices
- White carrot cake – $4 (regular)
- Black carrot cake – $4 (regular)
- Both white and black – $6
Dish Analysis
Black Carrot Cake ($4) The black version gets its color and sweetness from thick sweet soy sauce. Chunks of steamed radish cake are broken up and fried with eggs, preserved radish, and the signature dark sauce. The best bites combine crispy, caramelized edges with softer, sauce-coated pieces. The egg adds richness and helps bind the ingredients. Preserved radish provides savory pops of flavor throughout.
White Carrot Cake The white version omits the sweet soy sauce, allowing the natural flavor of the radish cake to shine. It’s more savory, with pronounced fish sauce notes and the distinct taste of radish. Some prefer this version for its cleaner, less sweet profile.
Making Carrot Cake at Home
Radish Cake Base:
- Grate 1kg white radish
- Extract juice and reserve
- Mix 300g rice flour with 100g tapioca starch
- Combine with radish juice to form batter
- Add grated radish, diced preserved radish
- Steam in a lined pan for 45-60 minutes
- Cool completely, then refrigerate overnight
Frying Technique:
- Cut chilled cake into chunks
- Heat plenty of oil in wok or flat griddle
- Add cake chunks, breaking them up
- Fry until edges crisp
- Push to side, scramble eggs in center
- Mix together, add preserved radish
- For black: Add sweet soy sauce
- Toss until well-coated and caramelized
Delivery Options
Available through delivery platforms, though texture is best fresh off the griddle.
Address: 270 Queen Street, #01-59, Albert Centre Market & Food Centre, Singapore 180270
Hours: Daily 6am to 2pm
7. Ah Heng Curry Chicken Bee Hoon Mee
Comprehensive Review
Ah Heng specializes in the Singaporean comfort food classic – curry noodles. The coconut milk-rich curry broth is aromatic and warming, perfect for rainy days. The stall’s popularity peaks during lunch, when the fragrant curry lures customers seeking substantial, satisfying meals. The tau pok (fried tofu puffs) soaked in curry broth is particularly addictive.The cakes themselves are a study in subtle sweetness and silken smoothness, a perfect canvas for the true star of the dish: the preserved radish, or chye poh. This savory, slightly sweet topping is the unquestionable flavor hero, delivering a delightful crunch that contrasts beautifully with the yielding rice cake. The quality of the chye poh is paramount, and at this stall, it shines through. Generous heaps of fragrant, perfectly fried preserved radish are piled high, ensuring that every bite is a harmonious explosion of taste and texture, making this chwee kueh a truly memorable experience.
Rating: 4.4/5
Ambience
Located at QS269 Food House, another kopitiam in the Bugis cluster. The lunch rush sees every table filled with bowls of steaming curry noodles. The open kitchen releases clouds of aromatic curry-scented steam. It’s a cozy, local atmosphere where regulars exchange greetings with the friendly staff.
Menu & Prices
- Curry Bee Hoon – From $6
- Curry Mee – From $6
- Mixed Noodles – From $6
- Add-ons (extra tau pok, chicken, cockles) – $1-$2 each
Signature Dish Analysis
Curry Chicken Bee Hoon Mee ($6) The bowl arrives brimming with thick, coconutty curry broth in a vibrant orange-red hue. Thin rice vermicelli and yellow noodles provide textural variety. Toppings include:
- Curry chicken: Tender pieces in the rich gravy
- Tau pok: The star player, soaking up maximum curry
- Cockles: Briny freshness
- Long beans: Adding vegetable crunch
- Bean sprouts: Fresh contrast
The broth achieves the perfect balance of coconut richness, curry spice complexity, and a hint of dried shrimp umami. It’s full-bodied without being heavy, spicy without being punishing.
Curry Broth Recipe
Singaporean Curry Laksa Base:
Spice Paste:
- 10 dried chilies, soaked
- 5 shallots
- 3 cloves garlic
- 2 stalks lemongrass (white part only)
- 1-inch ginger
- 1-inch galangal
- Blend into fine paste
Cooking Method:
- Fry spice paste in oil until fragrant (10 minutes)
- Add 3 tbsp curry powder, stir
- Pour in 400ml coconut milk
- Add 800ml chicken or prawn stock
- Season with salt, sugar, fish sauce
- Add dried shrimp paste (belacan) for depth
- Simmer 20 minutes
- Adjust consistency with water or coconut milk
Delivery Options
Available through major delivery platforms. Broth travels well if consumed within reasonable time.
Address: 269B Queen Street, #01-236, QS269 Food House, Singapore 180269
Hours: Daily 9am to 3pm
8. Leong Yeow Famous Waterloo St. Hainanese Chicken Rice
Comprehensive Review
Leong Yeow brings quality chicken rice to the Bugis vicinity. While slightly further from the MRT than other stalls on this list, it’s worth the extra walking distance for those seeking authentic Hainanese chicken rice. The stall offers both traditional steamed chicken and roasted chicken options, catering to different preferences. Each delicate rice cake, nestled in its signature saucer-shaped mold, boasts a texture that is both remarkably soft and satisfyingly structured, yielding with a gentle bounce. The cakes themselves are a study in subtle sweetness and silken smoothness, a perfect canvas for the true star of the dish: the preserved radish, or chye poh. This savory, slightly sweet topping is the unquestionable flavor hero, delivering a delightful crunch that contrasts beautifully with the yielding rice cake. The quality of the chye poh is paramount, and at this stall, it shines through. Generous heaps of fragrant, perfectly fried preserved radish are piled high, ensuring that every bite is a harmonious explosion of taste and texture, making this chwee kueh a truly memorable experience.
Rating: 4.3/5
Ambience
Set in Nan Tai Eating House along Waterloo Street, this kopitiam maintains old-school charm. The area is less touristy than the main Bugis strip, attracting more locals and office workers. The stall proudly displays whole chickens – both poached and roasted – giving customers confidence in the product’s quality and freshness.
Menu & Prices
- Hainanese Chicken Rice – From $4
- Roasted Chicken Rice – From $4
- Hainanese & Roasted Chicken Rice – $5
- Char Siew Roasted Pork Rice – From $4
Signature Dish Analysis
Hainanese & Roasted Chicken Rice ($5) This combination plate offers the best of both preparations:
Hainanese Chicken: Poached to silky smoothness, the meat is tender and retains natural chicken flavor. The skin has a characteristic slippery, gelatinous texture that signals proper poaching temperature control. Light soy sauce glaze adds subtle seasoning.
Roasted Chicken: The roasted version provides textural contrast with slightly firmer meat and aromatic, lightly charred skin. Five-spice seasoning permeates the meat.
Fragrant Rice: The hallmark of good chicken rice is the rice itself. Cooked in chicken stock with garlic, ginger, and pandan, it’s aromatic and slightly oily, with each grain separate yet tender.
Accompaniments:
- Ginger-garlic sauce (fresh, punchy)
- Dark soy sauce (for richness)
- Chili sauce (spicy-tangy)
- Clear soup with vegetables
Hainanese Chicken Rice Recipe
Poaching the Chicken:
- Bring large pot of water to boil with ginger, spring onions
- Submerge whole chicken (about 1.5kg)
- Return to gentle boil, then immediately reduce to lowest heat
- Cover and poach for 30 minutes
- Turn off heat, leave covered for 10 more minutes
- Plunge into ice bath to stop cooking and tighten skin
- Rub with sesame oil
Cooking the Rice:
- Rinse 2 cups jasmine rice
- Blend 4 cloves garlic and 1-inch ginger
- Fry paste in chicken fat or oil until fragrant
- Add rice, coat well
- Pour in chicken stock (use poaching liquid)
- Add pandan leaf, salt
- Cook in rice cooker
- Fluff when done
Ginger-Garlic Sauce:
- Blend equal parts ginger and garlic
- Add salt, sesame oil, chicken stock to loosen
- Adjust seasoning
Delivery Options
Available through delivery platforms during operating hours.
Address: 261 Waterloo Street, #01-29, Nan Tai Eating House, Singapore 180261
Hours: Daily 11am to 8pm
Contact: 6334 3989
9. Hock Lee Fishball Noodles
Comprehensive Review
Hock Lee represents the classic fishball noodle experience with a focus on handmade fishballs. In a market flooded with commercial fishballs, Hock Lee’s handmade approach results in superior texture – bouncy, fresh-tasting, and never spongy. The stall’s specialization means they’ve perfected this singular dish over years of operation. Each delicate rice cake, nestled in its signature saucer-shaped mold, boasts a texture that is both remarkably soft and satisfyingly structured, yielding with a gentle bounce. The cakes themselves are a study in subtle sweetness and silken smoothness, a perfect canvas for the true star of the dish: the preserved radish, or chye poh. This savory, slightly sweet topping is the unquestionable flavor hero, delivering a delightful crunch that contrasts beautifully with the yielding rice cake. The quality of the chye poh is paramount, and at this stall, it shines through. Generous heaps of fragrant, perfectly fried preserved radish are piled high, ensuring that every bite is a harmonious explosion of taste and texture, making this chwee kueh a truly memorable experience.The Dry Version is a study in maximal flavor contrast; the noodles are slicked in a complex mix of rich lard, sharp vinegar, savory soy sauce, and potent chili. The fishballs are presented atop this intense seasoning, with the accompanying light soup served separately—a strategic move that ensures the pure taste and texture of the fishball are not diluted by broth, allowing its quality to shine through the robust sauces. In contrast, the Soup Version champions subtlety and purity. It features a light, crystal-clear broth, painstakingly derived from simmering fish bones and ikan bilis (anchovies). This clean-tasting foundation allows the inherent sweetness and delicate spring of the high-quality fishball to take center stage, offering a nuanced and refreshing culinary experience.
Rating: 4.2/5
Ambience
Located in Albert Centre Market & Food Centre, the stall operates during breakfast and lunch hours. The morning crowd consists largely of regular customers who’ve been coming for years. The setup is simple and efficient, with the cook managing noodle cooking and assembly with practiced rhythm.
Menu & Prices
- Fishball Noodles (Small) – $4
- Fishball Noodles (Large) – $5
- Dry or soup versions
- Noodle options: Mee pok, mee kia, kway teow
Dish Analysis
Fishball Noodles ($4/$5)
Making Fishballs
Handmade Fishball Recipe:
- Fish Selection: Use 500g Spanish mackerel or wolf herring
- Preparation:
- Fillet fish, remove all bones and skin
- Scrape meat with spoon (don’t blend)
- Mixing:
- Add 1 tsp salt
- Mix in one direction for 15 minutes
- The paste will become sticky and elastic
- Texture Enhancement:
- Add 2 tbsp ice water
- Continue mixing 5 minutes
- Add 1 tbsp tapioca starch
- Mix until very elastic
- Shaping:
- Squeeze paste through fist to form balls
- Drop into pot of cold water
- Cooking:
- Bring water to gentle boil
- Fishballs will float when done (3-4 minutes)
- Transfer to ice bath
Tips for Success:
- Keep everything cold to prevent the paste from breaking
- Mix in one direction only for proper protein binding
- Don’t overwork or the texture becomes tough
- Test one fishball first to check seasoning and texture
Delivery Options
Available through delivery platforms, though fishballs are best enjoyed fresh.
Address: 270 Queen Street, #01-102, Albert Centre Market and Food Centre, Singapore 180270
Hours: Tue-Sun 6:30am to 12pm
10. Angel Horse Teochew Fish Soup
Comprehensive Review
Angel Horse specializes in Teochew-style fish soup, characterized by its milky-white broth and focus on fresh fish. The Teochew preparation involves frying fish slices before adding to the soup, creating a different flavor profile from the clear, ginger-forward Cantonese style. The resulting broth is rich and comforting, perfect for a wholesome meal.The defining characteristic of this specialty is its milky-white complexion, a creamy visual testament to the flavor locked within. This opaqueness is not merely aesthetic; it is the result of a deliberate, time-honored preparation wherein fresh fish slices are lightly fried before being introduced to the simmering stock. This crucial technique allows the fish to release essential oils and proteins that naturally emulsify into the broth, yielding a consistency far richer and more textured than the ginger-forward clarity typical of Cantonese preparations. The final result is a bowl that is intensely savory, deeply comforting, and substantial—a wholesome, nourishing meal that perfectly showcases the robust elegance of Teochew fish soup tradition.
Rating: 4.3/5
Ambience
Another Albert Centre Market & Food Centre establishment, Angel Horse operates during lunch and dinner hours. The stall’s display shows fresh fish being sliced to order, providing visual confirmation of quality. During the CBD lunch rush, expect queues of office workers seeking a healthy, satisfying meal.
Menu & Prices
- Sliced Fish Bee Hoon – $5/$6
- Sliced Fish Mee Sua – $5/$6
- Sliced Fish Soup – $5.50/$6.50 (add rice +$0.50)
- 2 Pax Set – $8/$10
Signature Dish Analysis
Sliced Fish Bee Hoon ($5/$6)
The bowl arrives with milky-white broth characteristic of Teochew preparation. The broth achieves its color and richness from frying ginger and fish bones before adding water – this process extracts oils and creates emulsion.
Components:
- Fresh batang (Spanish mackerel) or other white fish slices
- Thin rice vermicelli
- Lettuce or other vegetables
- Tomatoes (adding subtle acidity)
- Fried garlic oil
- White pepper
The fish is silky and tender, never overcooked or tough. The broth, while rich-looking, is actually quite light and not heavy. It’s deeply comforting and makes you want to drink every drop.
Teochew Fish Soup Recipe
Preparing the Broth:
- Initial Frying:
- Heat oil, fry sliced ginger until golden
- Add fish bones and head
- Fry until bones slightly golden (5-7 minutes)
- Making Soup:
- Add boiling water (this is key – must be boiling)
- The hot water hitting hot oil creates emulsion
- Bring to rolling boil
- Boil vigorously for 10-15 minutes until milky white
- Season with salt and white pepper
- Assembly:
- Blanch bee hoon in boiling water
- Add vegetables
- Pour hot soup over
- Add fresh fish slices (they cook in residual heat)
- Drizzle with fried garlic oil
Fish Preparation:
- Slice fish against the grain at 45-degree angle
- Slices should be about 0.5cm thick
- Keep refrigerated until serving
- Marinate briefly with salt and white pepper
Delivery Options
Available through major delivery platforms. Soup quality maintained reasonably well during delivery.
Address: 270 Queen Street, #01-95, Albert Centre Market and Food Centre, Singapore 180270
Hours: Tue-Sun 11am to 8pm
11. Zheng Xing Mei Shi
Comprehensive Review
Zheng Xing Mei Shi offers traditional Chinese desserts that have become increasingly rare in modern Singapore. These old-school treats provide sweet comfort and nostalgia. The stall maintains traditional preparation methods, resulting in authentic flavors that transport customers back to simpler times. Here, time-honored Chinese desserts, once staples in every kampong home, find a warm and welcoming haven. These are not the flash-in-the-pan trends of today, but rather the sweet, comforting flavors of yesteryear – think delicate ang ku kueh with its sticky, sweet filling, or the fragrant, soothing embrace of a warm bowl of muah chee. Zheng Xing Mei Shi’s commitment to traditional preparation methods is palpable in every bite. Each dessert is meticulously crafted, the old ways respected, ensuring that the authentic tastes and textures are not lost to time. For many, a visit to Zheng Xing Mei Shi is more than just a treat; it’s a gentle journey back to simpler times, a sweet communion with memories long held dear.
Rating: 4.1/5
Ambience
Located in Albert Centre Market & Food Centre, this dessert stall operates limited hours and days. The small stall serves desserts in simple bowls, meant to be consumed immediately at the hawker center. The unpretentious presentation lets the desserts speak for themselves.
Menu & Prices
- Tau Suan – $1.90
- Bubur Terigu – $1.80
- Pulut Hitam – $1.90
- Various other traditional desserts
Dessert Analysis
Tau Suan ($1.90) A warm dessert featuring split mung beans in a sweet, slightly thick soup. The consistency should be smooth with tender beans that still hold their shape. Served with you tiao (Chinese cruller) for dipping. The contrast between the soft, sweet bean soup and the crispy you tiao is delightful. Best enjoyed warm, especially comforting on rainy days. These are suspended in a sweet, slightly thick soup, engineered for a smooth consistency that glides down effortlessly. The true magic, however, unfolds when paired with its traditional accompaniment: crispy you tiao, or Chinese crullers. Dipped into the warm, luscious bean soup, the you tiao softens just enough to absorb the sweet essence, creating a truly delightful contrast between its airy crunch and the velvety, sweet warmth. Best enjoyed just as it is served – warm – Tau Suan is more than just a dessert; it’s a nostalgic treat, especially comforting and inviting on a chilly or rainy day, promising a moment of pure, unadulterated bliss.
Bubur Terigu ($1.80) Similar to tau suan but made with wheat berries and enriched with coconut milk. The wheat has a pleasant chew, and the coconut milk adds richness. This dessert is less common than tau suan, making it worth trying. These berries are cooked until just tender, providing a satisfyingly distinct and pleasant chewiness that contrasts beautifully with the warm, viscous broth. Crucially, unlike the typically lighter tau suan, Bubur Terigu is heavily enriched with fragrant coconut milk, which melts into the base, adding a velvety richness and depth that transforms the humble grain into a deeply satisfying treat. The unique combination of textural bite and creamy sweetness makes Bubur Terigu a distinctive find for those looking to explore beyond the usual dessert repertoire.
Pulut Hitam ($1.90) Black glutinous rice dessert that’s a Southeast Asian favorite. The black rice is cooked until soft and tender, sweetened with palm sugar and rock sugar. Served with a generous pour of coconut milk on top. The combination of warm, slightly chewy rice with cool coconut milk creates a wonderful textural and temperature contrast.This rich, porridge-like base is traditionally sweetened with a careful balance of robust palm sugar, which imparts a deep, molasses flavor, and clear rock sugar, adding a delicate sweetness. However, the true magic of Pulut Hitam lies in the final presentation: a generous stream of cool, thick coconut milk is poured liberally over the warm, chewy rice. This final flourish provides a vital temperature and textural contrast, setting the comforting warmth of the sweetened rice against the refreshing coolness of the coconut milk, transforming this humble dish into a magnificent dessert experience.
Making Traditional Desserts
Tau Suan Recipe:
- Preparing Beans:
- Soak 200g split mung beans for 2 hours
- Steam until soft (about 20 minutes)
- Making Soup:
- Boil 1 liter water
- Add 100g sugar
- Add pandan leaves for aroma
- Thicken with sweet potato flour slurry
- Assembly:
- Add steamed beans to hot soup
- Serve with crispy you tiao
Pulut Hitam Recipe:
- Soak 200g black glutinous rice overnight
- Drain and add to pot with 1 liter water
- Add pandan leaves
- Cook for 45-60 minutes until rice is tender
- Add palm sugar and rock sugar to taste 6