Stall Profiles

Alhambra Satay Club Satay / Alhambra Satay Club BBQ Chicken Wings
Owner: Mr Mohd Husin

Alhambra Satay Club, famous for its barbecued skewered meat and chicken wings, has been in business since 1967. Staying true to its humble roots, the stall remains family-run, and not surprisingly, this is also the reason why their satay remains popular till today.

Boon Tat Street BBQ Seafood
文达烧烤海鲜
Owner: Mr Goh Choon Hua (吴春华)

Boon Tat Street BBQ Seafood first opened at Lau Pa Sat 20 years ago. Known for the authenticity of their dishes, the quality and freshness of the seafood together with their special sambal sauce is what keeps customers coming back for more.

Bugis Street Ah Huat Hainanese Chicken Rice
白沙浮阿发海南鸡饭
Owner: Mr Pua Chian Huat (潘正发)

Bugis Street Ah Huat Hainanese Chicken Rice has been serving this authentic, well-loved local dish since the 1970s. First opened by Mr Pua’s father at Bugis Street, Mr Pua has since taken over the business. He has more than 30 years of experience cooking this dish.

Changi Village Mei Xiang Goreng Pisang
樟椬尾美香炸香蕉
Owner: Mdm Mary Teo (张招弟)

Goreng Pisang (banana fritters), usually consumed as a savoury snack, is a Portuguese dish that dates back to 1511. Changi Village Mei Xiang Goreng Pisang has been serving up this deep-fried treat since 1993. Each banana fritter is cooked evenly to a light, crispy golden brown and every bite leaves customers craving for more.

Chinatown Ann Chin Popiah
牛车水安珍薄饼
Owner: Mr Lim Boon Tat (林文达)

Chinatown Ann Chin Popiah was founded in 1958 by Mr Lim Kam Chwee, who first set up Ann Chin Popiah as a pushcart, and then in 1958, finally established a shop. The thin and chewy texture of Mr Lim’s handmade Popiah skin then became well-known to all, and since then, his skills had been passed down to his children.

High Street Tai Wah Pork Noodle
水仙门大华肉脞面
Owner: Mr Tang Chai Chye (董再材)

Started in 1939, High Street Tai Wah Pork Noodle uses lean and fatty meats that are minced and mixed evenly by hand. The authentic Teochew minced meat noodles are flavoured with a special chilli sauce and a precise mix of vinegar. This stall’s handmade wontons are also a customer favourite.

Hong Kong Zhai House of Dim Sum
牛车水稥港仔点心之家
Owner: Mr Tom Tan (陈欣荣)

Hong Kong Zhai House of Dim Sum’s owner Mr Tom Tan started out with an initial investment of only $10,000. With the help of his wife, who was an award-winning chef, he set up the first Dim Sum catering business in Singapore in the 1980s, serving a wide variety of Dim Sum such as Beijing, Sichuan, He Nan, Su Zhou and even Halal Dim Sum.

Katong Keah Kee Fried Oysters
加東加记蚝煎
Owner: Mr Law Jock Keah (刘悦加)

Katong Keah Kee Fried Oysters was founded in 1976, and its owner, Mr Law Jock Keah spent 10 years learning from his relatives before finally deciding to venture out on his own.

His specialty is fried oyster omelette, or commonly known in Singapore as “Orh Lua”, a Chinese dish of Teochew origin which consists of a deliciously-fried omelette filled with small oysters.

Lagoon Kampong Rojak / Cuttlefish Kangkong
人工湖甘榜罗惹 / 鱿鱼蕹菜
Owner: Mr Raymond Lim (林文杰)

Lagoon Kampong Rojak has been in business for more than 15 years. In its early days, the stall was located at the Pasir Ris Fisherman Village. As business thrived, its second outlet opened at the East Coast Lagoon Food Centre. Famous for his Rojak, customers from across the island flock to his stall just to have a taste of it.

Newton Lim Kee Hokkien Noodles
牛顿林记福建面
Owner: Mr Lim Jit Cheng (林日精)

Newton Lim Kee Hokkien Noodles has been around since the 1970s. Owner Mr Lim picked up his culinary skills from his mentor when he was just 17 years old. After perfecting them, he decided to venture out and start his own business in Newton Circus. Now, with more than 50 years of experience, his Hokkien Noodles are considered one of the best in Singapore.

Old Airport Road Satay Beehoon & Satay Celup
旧机场路沙爹米粉 & 沙爹火锅
Owner: Mr John Hay (夏世)

Started in 1950, Old Airport Road Satay Beehoon & Satay Celup serves a fusion of Malay, Chinese and Peranakan food commonly seen on the streets of Singapore in the 1950s but rarely found today. Its Satay Beehoon and Satay Celup (Steamboat Satay) are hot favourites among its customers today.

Selera’s Adam Road Nasi Lemak
亚当路椰浆饭
Owner: Mr Ismail Yassin

Selera’s Adam Road Nasi Lemak (coconut rice) reduced the use of fresh coconut milk when preparing its Nasi Lemak, without compromising on the taste, in an attempt to make the dish healthier. With the stall’s to-die-for sambal chilli paste, it is not surprising that many visitors drive long distances across the Causeway to Singapore just to have a taste of it.

Sin Ming Road Rong Chen Bak Kut Teh
新明路榕城肉骨茶
Owner: Mr Lim Hai Chay (林海新)

Sin Ming Road Rong Chen Bak Kut Teh, a 30-year-old stall of the famous local dish, is very precise in its cooking process. Owner Mr Lim boils the pork ribs in water to remove the smell of the meat every day, allowing them to soak up all the flavours of the broth. He also uses 7-inch long rib loins, which his customers love.

Top 73+1 Handmade Fishball Noodles
Top 73+1 手工鱼圆面
Owner: Mr Tang Kwan Chye (陈冠材) & Mr Tang Hak Kin (陈今勤)

Top 73+1 Handmade Fishball Noodles has been around for more than 20 years, although the current owner, Mr Tang Kwan Chye, still makes the fish balls by hand in order to retain its freshness. His fish ball noodles are so sought-after that it is usually sold out within hours of the stall’s opening.

Whampoa Ngoh Hiang Prawn Cracker
黄埔五香虾饼
Owner: Mr Tan Tah Min (陈大明)

Ngoh Hiang is a unique Hokkien dish which means “five spices”, referring to the five-spice powder used to season ingredients. Started in 1999 and currently helmed by the owner’s daughter, Whampoa Ngoh Hiang Prawn Cracker’s signature dishes of Ngoh Hiang, prawn rolls, bee hoon and special sweet chilli sauce draw many customers.