Berseh Food Centre

by | Dec 10, 2025 | Uncategorized | 0 comments

Overall Review

Berseh Food Centre stands as a quintessential Singaporean hawker experience in the heart of Jalan Besar. This multi-level food centre brings together traditional hawker culture with diverse culinary offerings, making it a beloved destination for both locals and food enthusiasts seeking authentic flavors at reasonable prices.

Star Rating: ★★★★☆ (4/5)

Strengths: Authentic traditional recipes, affordable pricing, variety of cuisines, historical significance

Areas for Improvement: Can get crowded during peak hours, limited seating during lunch/dinner rushes, hot and humid environment typical of hawker centres

Ambience & Atmosphere

Setting

Berseh Food Centre embodies the classic Singaporean hawker centre aesthetic—unpretentious, bustling, and vibrantly local. The two-level structure features rows of stalls with open kitchens where you can watch hawkers prepare your food with practiced efficiency.

Environmental Characteristics

  • Temperature: Warm and humid, typical of open-air hawker centres. Ceiling fans provide some relief but expect to dine in tropical heat
  • Noise Level: Moderately high with the clatter of woks, sizzling sounds, conversations, and occasional calls from hawkers
  • Crowd Density: Busy during meal times (11:30am-2pm, 6pm-8pm). Quieter mid-afternoon
  • Seating: Shared communal tables with plastic stools. First-come, first-served basis
  • Cleanliness: Well-maintained by hawker centre standards with regular table cleaning

Best Times to Visit

  • Weekday mornings (7am-10am): Peaceful breakfast experience at Coffee Hut
  • Mid-afternoon (2:30pm-4:30pm): Avoid crowds, though some stalls may be closed
  • Early dinner (5pm-6pm): Beat the evening rush while most stalls are open

Featured Stalls: Detailed Analysis

1. Fu Zhou Poh Hwa Oyster Cake

Menu

  • Oyster Cake (Standard): $1.80
  • Oyster Cake (Premium with 2 prawns): $2.30

Dish Analysis: Oyster Cake

Dish Facets:

  • Texture Profile: Crispy exterior shell giving way to soft, fluffy interior with chewy oyster and prawn components
  • Flavor Complexity: Savory umami from oysters, sweet notes from prawns, nutty undertones from peanuts, fresh herbal brightness from Chinese parsley
  • Temperature: Served piping hot, best consumed immediately for optimal crispiness
  • Visual Appeal: Golden-brown crispy exterior with visible ingredients peeking through

Dish Traits:

  • Heritage Fuzhou snack dating back to the 1950s
  • Perfect street food portion—one or two pieces make an ideal snack
  • High satisfaction-to-price ratio
  • Best eaten fresh; texture deteriorates as it cools

Dish Features:

  • Handmade daily using traditional methods
  • Balanced ingredient distribution in every bite
  • The premium version offers better value for prawn lovers
  • No artificial preservatives or flavoring

Cooking Technique

The oyster cake uses a specialized deep-frying method where a metal ladle mold is heated in oil, then dipped in batter and filled with ingredients before being submerged again to create the sealed, crispy shell.

Home Recipe Inspiration (Simplified Version):

Note: Authentic oyster cakes require specialized equipment, but here’s an adapted method

Ingredients:

  • 150g rice flour
  • 50g wheat flour
  • 300ml water
  • 200g fresh oysters
  • 100g small prawns, peeled
  • 50g roasted peanuts, crushed
  • 3 stalks Chinese parsley, chopped
  • Salt and white pepper to taste
  • Oil for deep frying

Instructions:

  1. Mix rice flour, wheat flour, and water to create a smooth batter. Season with salt and white pepper. Rest for 30 minutes
  2. Clean oysters thoroughly and pat dry
  3. Heat oil to 180°C in a deep pot
  4. Using a small ladle, coat with batter, add oysters, prawns, peanuts, and parsley
  5. Carefully lower into hot oil and fry until golden brown and crispy (3-4 minutes)
  6. Drain on paper towels and serve immediately with sweet chili sauce

2. Lim’s Fried Oyster

Menu

  • Small Oyster Omelette: $5
  • Medium Oyster Omelette: $8
  • Large Oyster Omelette: $10

Dish Analysis: Oyster Omelette (Orh Luak)

Dish Facets:

  • Texture Contrast: Crispy fried edges, soft eggy center, chewy starch layer, plump oyster bursts
  • Flavor Profile: Rich egg flavor, briny oyster freshness, fiery chili kick, subtle sweetness from starch
  • Moisture Level: Moist interior with crispy outer edges—perfect execution requires high heat control
  • Spice Level: Notably spicy by default (request less chili if sensitive)

Dish Traits:

  • Classic Teochew-Hokkien hawker staple
  • Generous oyster portions across all sizes
  • Made-to-order freshness
  • Substantial enough as a main meal even in small size

Dish Features:

  • High heat wok cooking for the signature crispy-soft texture
  • Fresh oysters delivered daily
  • House-made chili sauce with complex heat and flavor
  • Evening-only operation ensures dinner crowd gets the freshest ingredients

Cooking Instructions (Orh Luak at Home):

Ingredients:

  • 300g fresh oysters
  • 4 eggs
  • 100g sweet potato starch
  • 150ml water
  • 2 cloves garlic, minced
  • 50g spring onions, chopped
  • Fish sauce, white pepper
  • Vegetable oil for frying
  • Chili sauce for serving

Instructions:

  1. Mix sweet potato starch with water until smooth
  2. Heat wok with generous oil on high heat
  3. Add garlic, then pour in starch mixture, spreading it thin
  4. Place oysters evenly across the starch
  5. Once starch begins to set, crack eggs over the top
  6. Break yolks and spread eggs across the surface
  7. Add spring onions
  8. Fry until bottom is crispy and golden (3-5 minutes)
  9. Flip portions to crisp the egg side
  10. Season with fish sauce and white pepper
  11. Serve immediately with chili sauce

3. Ping Ji Bo Bia

Menu

  • Standard Popiah: $1.50
  • Extra Filling: +$0.50

Dish Analysis: Popiah

Dish Facets:

  • Textural Balance: Soft, slightly chewy wrapper encasing crunchy vegetables and soft turnip
  • Flavor Harmony: Sweet from turnip and sauce, savory from lup cheong, umami from filling, fresh from vegetables
  • Wrapper Quality: Fresh, pliable, doesn’t tear easily—sign of quality craftsmanship
  • Filling Distribution: Well-balanced throughout each roll

Dish Traits:

  • Peranakan-influenced snack with Chinese roots
  • Single-item specialty allows for perfected execution
  • Signature ingredient: Lup cheong (Chinese sausage) adds unique sweet-savory dimension
  • Excellent value for a satisfying snack or light meal

Dish Features:

  • Made fresh to order—each roll assembled before your eyes
  • Option to customize filling quantity
  • Vegetarian-friendly if lup cheong is omitted (ask nicely)
  • Two serving periods allow for both lunch and dinner availability

Home Cooking Method:

Ingredients for Filling:

  • 400g jicama (bangkuang), julienned
  • 200g turnip, julienned
  • 3 Chinese sausages (lup cheong), diced
  • 100g dried shrimp, soaked and chopped
  • 4 cloves garlic, minced
  • 2 eggs, beaten and made into thin omelette, shredded
  • Lettuce leaves
  • Bean sprouts
  • Coriander
  • Roasted peanuts, crushed
  • Popiah wrappers (store-bought)

For Sweet Sauce:

  • 3 tbsp sweet bean sauce
  • 2 tbsp sugar
  • 1 tbsp water

Instructions:

  1. Stir-fry garlic until fragrant
  2. Add dried shrimp and lup cheong, cook until aromatic
  3. Add jicama and turnip, stir-fry for 20-30 minutes until soft and sweet
  4. Season with salt and white pepper, cool completely
  5. Mix sweet sauce ingredients together
  6. To assemble: lay wrapper flat, spread sweet sauce, add lettuce leaf
  7. Add filling, egg shreds, bean sprouts, coriander, and peanuts
  8. Fold sides inward, then roll tightly from bottom to top
  9. Slice diagonally and serve immediately

4. Mei Xiang Black & White Fish Soup

Menu

  • Black & White Fish Soup (Small): $6
  • Black & White Fish Soup (Large): $8
  • Served with rice

Dish Analysis: Black & White Fish Soup

Dish Facets:

  • Textural Variety: Crispy fried fish (black), silky boiled fish (white), tender rice
  • Flavor Depth: Robust ginger-forward broth, clean fish sweetness, umami depth from bones
  • Temperature Gradient: Piping hot soup contrasts with room-temperature rice
  • Aromatic Profile: Strong ginger presence, subtle fish essence, peppery notes

Dish Traits:

  • Comforting, homestyle cooking
  • Dual texture experience in one bowl
  • Simple menu reflects mastery of a single dish
  • Lunch-only operation suggests batch preparation for optimal flavor

Dish Features:

  • House-made chili sauce is the essential accompaniment—thick, zesty, intensely spicy
  • Ginger-heavy broth aids digestion and provides warming properties
  • Fresh fish sliced to order
  • Substantial meal that fills you up

Cooking Method:

Ingredients:

  • 500g fresh white fish (batang or threadfin), sliced
  • 1.5L fish or chicken stock
  • 100g ginger, sliced
  • 2 tomatoes, quartered
  • Cabbage, chopped
  • Spring onions
  • Salt, white pepper
  • Oil for frying
  • Cooked rice for serving

For Chili Sauce:

  • 10 red chilies
  • 3 cloves garlic
  • 2 tbsp lime juice
  • 1 tsp sugar
  • Salt to taste

Instructions:

  1. Marinate half the fish slices with salt and pepper
  2. Coat marinated fish with cornstarch and deep-fry until golden and crispy (these are the “black” fish)
  3. In a pot, bring stock to boil with ginger slices
  4. Add tomatoes and cabbage, simmer for 10 minutes
  5. Add remaining raw fish slices (these are the “white” fish), cook for 2-3 minutes until just done
  6. Season soup with salt and white pepper
  7. For chili sauce: blend all ingredients until smooth, adjust seasoning
  8. Serve soup with rice, fried fish on the side, and chili sauce

5. Sedap Thai (Halal Mookata)

Menu

  • Platter Set for 2: $20 (15 items including enoki mushrooms, vermicelli, beef balls, marinated meats)
  • A La Carte Buffet: $20 (excludes seafood)
  • Tom Yum Soup Upgrade: +$2
  • Standard Broth: Chicken broth (included)

Dish Analysis: Halal Mookata

Dish Facets:

  • Interactive Dining: DIY cooking experience at your table
  • Flavor Building: Layered taste development as ingredients cook and broth intensifies
  • Textural Variety: Crunchy vegetables, tender meats, chewy noodles, bouncy meatballs
  • Customization: Control over cooking time and ingredient combination

Dish Traits:

  • Communal dining experience ideal for groups
  • Halal-certified, expanding accessibility
  • Thai-inspired cooking method adapted for hawker setting
  • Excellent value—$10 per person for abundant food

Dish Features:

  • 15-item platter provides variety without overwhelming choice
  • Tom yum soup option adds authentic Thai spice
  • Marinated meats ensure flavor in every bite
  • Evening operation creates atmospheric dinner experience

Cooking Experience:

  • The mookata grill combines grilling (top dome) and hot pot (surrounding moat)
  • Place meats on top dome to grill; vegetables and noodles in the soup moat
  • Drippings from grilled meats flavor the soup below
  • Cook in stages: meats first, then vegetables, noodles last to absorb all flavors

Dining Tips:

  • Arrive early (4:30-5:30pm) to avoid long waits
  • Start with grilling marinated meats for immediate satisfaction
  • Allow soup to develop flavor before adding delicate ingredients
  • The buffet option is worthwhile if you have big appetites
  • Tom yum upgrade recommended for those who enjoy spicy-sour flavors

6. Northern Thai

Menu

  • Tom Yum Soup (Small): $4
  • Tom Yum Soup (Large): $5
  • Includes sliced fish, prawns, and tofu

Dish Analysis: Tomato-Based Tom Yum

Dish Facets:

  • Unique Twist: Tomato broth base distinguishes from traditional clear tom yum
  • Texture Highlight: Chunky fried fish pieces absorb thick broth
  • Flavor Profile: Sweet-tangy tomato base, sour lime notes, spicy chili heat, aromatic lemongrass
  • Consistency: Thick, hearty soup rather than light broth

Dish Traits:

  • Non-traditional approach to Thai classic
  • More substantial than typical tom yum
  • Comfort food quality with Thai flavors
  • Lunch-only availability

Dish Features:

  • Fried fish adds textural contrast and richness
  • Tomato base creates a more filling, meal-like soup
  • Balanced seafood-tofu protein combination
  • Value pricing makes it accessible as a daily lunch option

Simplified Home Recipe:

Ingredients:

  • 300g fish fillet, fried until crispy
  • 200g prawns
  • 100g firm tofu, cubed
  • 3 large tomatoes, quartered
  • 3 stalks lemongrass, bruised
  • 5 kaffir lime leaves
  • 3 Thai chilies
  • 3 cloves garlic
  • 2 shallots
  • 3 tbsp tom yum paste
  • 2 tbsp fish sauce
  • 2 tbsp lime juice
  • 1 tbsp sugar
  • 800ml water or stock
  • Evaporated milk (optional, for creamier version)
  • Coriander for garnish

Instructions:

  1. Pound garlic, shallots, and chilies into a paste
  2. Heat oil in pot, fry paste until fragrant
  3. Add tom yum paste, stir-fry briefly
  4. Add tomatoes, cook until they break down (5-7 minutes)
  5. Pour in water/stock, bring to boil
  6. Add lemongrass and kaffir lime leaves
  7. Add tofu and prawns, cook until prawns turn pink
  8. Season with fish sauce, sugar, and lime juice
  9. Add fried fish pieces just before serving (to maintain crispness)
  10. Optional: stir in 2-3 tbsp evaporated milk for creamier version
  11. Garnish with coriander

7. Coffee Hut

Menu

  • Set C: $3 (Baguette French Toast + Kopi/Teh)
  • Set D: $3.70 (2 pieces French Toast + Kopi/Teh)
  • Set F: $3.30 (Toasted Kaya Bread + Kopi/Teh)
  • Individual Kopi/Teh: $1.20-$1.60

Dish Analysis: Traditional Breakfast Sets

Dish Facets:

  • Comfort Factor: Classic Singaporean breakfast executed simply and well
  • Textural Elements: Crispy toast exterior, soft fluffy interior, creamy kaya spread
  • Flavor Balance: Sweet kaya richness cut by slightly bitter coffee
  • Nostalgic Appeal: Reminiscent of traditional kopitiam experience

Dish Traits:

  • Breakfast specialist operating during morning hours
  • Iconic red stall easily identifiable
  • Fast service for commuters and workers
  • Value-focused pricing

Dish Features:

  • Multiple toast options cater to different preferences:
    • French Toast (Set D): Egg-dipped, richer and more indulgent
    • Baguette French Toast (Set C): Crustier exterior, airier interior
    • Toasted Kaya Bread (Set F): Classic, straightforward, best showcases kaya quality
  • Traditional kopi/teh made with condensed milk
  • Morning-only operation ensures fresh coffee brewing

Kaya Toast at Home:

Homemade Kaya (Coconut Egg Jam):

Ingredients:

  • 8 eggs
  • 200g sugar
  • 400ml coconut milk
  • 5 pandan leaves, knotted

Instructions:

  1. Whisk eggs and sugar together
  2. Strain mixture for smoothness
  3. Heat coconut milk with pandan leaves until warm (don’t boil)
  4. Slowly whisk warm coconut milk into egg mixture
  5. Transfer to a heatproof bowl
  6. Steam over simmering water for 1-1.5 hours, stirring every 15 minutes
  7. Remove pandan leaves when kaya thickens and becomes glossy
  8. Cool completely before storing in fridge

To Prepare Toast:

  1. Toast bread slices until golden and crispy
  2. Spread thick layer of kaya on one slice
  3. Top with cold butter slices
  4. Cover with second toast slice
  5. Cut diagonally and serve with kopi/teh

Traditional Kopi/Teh:

  • Brew strong coffee or tea
  • Add 2-3 tbsp condensed milk
  • Stir well and serve hot

Practical Information

Delivery Options

Direct Delivery: Most stalls at Berseh Food Centre do not offer their own delivery services due to the traditional hawker model.

Third-Party Delivery Platforms:

  • GrabFood: Available for select stalls
  • Foodpanda: Limited availability
  • Deliveroo: Check app for current participating stalls

Delivery Considerations:

  • Oyster cakes and fried oyster omelettes don’t travel well—crispy textures become soggy
  • Soups may leak; ensure proper packaging
  • Popiah is best consumed fresh but acceptable for delivery
  • Coffee and toast sets are suitable for nearby deliveries only
  • Mookata is not available for delivery (requires table setup)

Recommendation: Visit in person for the best experience, especially for fried items and interactive dishes like mookata.

Getting There

Address: 166 Jalan Besar, Singapore 208877

By MRT:

  • Jalan Besar MRT (DT22) – 5-minute walk
  • Lavender MRT (EW11) – 10-minute walk

By Bus:

  • Bus numbers: 21, 130, 131, 139, 147, 851, 960, 980

Parking:

  • Limited street parking available
  • Nearby HDB carparks (charges apply)
  • Not recommended during peak hours

Final Verdict

Who Should Visit:

  • Local Food Enthusiasts: Authentic hawker fare with heritage value
  • Budget Travelers: Excellent food at extremely reasonable prices
  • Cultural Explorers: Experience genuine Singaporean food culture
  • Families: Variety ensures everyone finds something they like

Who Might Want to Skip:

  • Those seeking air-conditioned comfort
  • Visitors with very limited time (can get crowded)
  • Guests requiring extensive English menu explanations
  • Anyone averse to the casual, bustling hawker atmosphere

Best Combinations:

  1. The Traditional Tour: Oyster cake + Oyster omelette + Kaya toast set
  2. The Soup Lover: Black & white fish soup + Tom yum soup
  3. The Group Experience: Mookata dinner + Popiah snacks
  4. The Quick Lunch: Popiah + Kopi from Coffee Hut

Overall Assessment

Berseh Food Centre exemplifies why Singapore’s hawker culture deserves its UNESCO recognition. While it may lack the refinement of restaurant dining or the comfort of air-conditioning, it delivers where it matters most: authentic, delicious food at prices that respect the common diner. Each stall represents years—sometimes generations—of culinary dedication, and the food speaks for itself.

The centre rewards those willing to brave the heat, navigate crowds, and embrace the sometimes chaotic energy of hawker dining. For an authentic taste of Singapore’s food heritage, Berseh Food Centre remains an essential pilgrimage.

Would I return? Absolutely. This is the kind of place that becomes a regular haunt, where you develop favorite stalls and preferred visiting times. It’s not about spectacle—it’s about sustenance, tradition, and the simple pleasure of food done right.

Note: Prices and operating hours are subject to change. It’s always best to call ahead or check current information, especially for special dietary requirements or large group bookings.