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Singapore Hawker Centers: A Practical Guide to the Best Food

How to eat the best hawker food in Singapore without missing the best

By Ketut Sari · 4 min read

Singapore Hawker Centers: A Practical Guide to the Best Food

Singapore's hawker centers are the most-photographed street food destinations in the world, the most-distinct in Asia, the most-affordable, and the home of the cheapest Michelin-starred meal on the planet. This is a practical guide to eating at them.

The 10 hawker centers you should visit

  1. Maxwell Centre (Chinatown): The most-photographed in Singapore, the Tian Tian Hainanese Chicken Rice.
  2. Lau Pa Sat (the CBD): The Victorian iron-cast architecture, the satay street at night.
  3. Chinatown Complex Food Centre: The largest, the Michelin-starred Hong Kong Soya Sauce Chicken Rice.
  4. Newton Food Centre: The seafood-focused, the most-photographed for the night.
  5. Tekka Centre (Little India): The Indian-focused, the most-distinct.
  6. Old Airport Road Food Centre: The most-loved by the locals.
  7. East Coast Lagoon Food Village: The seafood-focused, the most-photographed for the night.
  8. Tiong Bahru Market: The most-photographed in the heritage zone.
  9. Amoy Street Food Centre: The Michelin-starred A Noodle Story.
  10. Golden Mile Food Centre: The most-photographed in the Beach Road area.

The 20 must-try dishes

  1. Hainanese chicken rice: The national dish. The Tian Tian at the Maxwell Centre.
  2. Char kway teow: The Penang-origin stir-fried flat rice noodles.
  3. Laksa: The 328 Katong Laksa at Joo Chiat.
  4. Bak chor mee: The minced-pork noodle. The Tai Hwa at the Michelin star.
  5. Wantan mee: The noodle dish with dumplings. The Kam's Roast at the Michelin star.
  6. Char siu rice: The Chinese BBQ pork over rice. The Kam's Roast.
  7. Bak kut teh: The pork-bone tea. The Ng Ah Sio or the Founder.
  8. Hokkien mee: The prawn-based noodle. The Geylang Lor 29 Hokkien Mee.
  9. Fish ball noodles: The fish-ball noodle soup.
  10. Satay: The grilled meat skewers. The Lau Pa Sat satay street.
  11. Nasi lemak: The coconut rice. The Ponggol Nasi Lemak.
  12. Nasi padang: The Indonesian-influenced rice with curries. The Warong Nasi Pariaman.
  13. Mutton biryani: The Indian rice dish. The Banana Leaf Apolo.
  14. Roti prata: The Indian-influenced flatbread. The Mr. & Mrs. Mohgan's.
  15. Thosai (dosa): The South Indian rice pancake. The Komala Vilas.
  16. Fish head curry: The Indian-Chinese fusion.
  17. Murtabak: The stuffed pancake. The Zam Zam.
  18. Kaya toast: The Hainanese breakfast. The Ya Kun Kaya Toast or the Killiney Kopitiam.
  19. Chili crab: The Singapore-invented crab dish. The Jumbo Seafood.
  20. Ice kachang: The shaved ice with syrup.

How to spot a great stall

  • The queue of local people. The locals know the best stalls.
  • The vendor is in the same spot every day. The spot is the brand.
  • The Michelin Bib Gourmand or Michelin star. The most-photographed sign of quality.
  • The turnover is high. The fresh food sells out and gets restocked.

How to order

  • Look at what the locals are eating and order the same.
  • For noodles, the vendor usually has a few types. Point at the one you want.
  • For rice dishes, the "with rice" or "with extra vegetables" question is the main one.
  • For drinks, the kopi (the local coffee) and the teh (the local tea) are the standards.

How to pay

  • Most hawker food is S$3-8 per dish. The high-end is S$10-20. The Michelin-starred is S$2-15.
  • Cash is preferred, but most stalls now accept PayNow, NETS, and credit cards.
  • Tipping is not expected. The price is the price.

The "chope" system

The Singaporean tradition of reserving your seat with a tissue pack. Bring your own tissue pack, leave it on the table, and the seat is yours while you order. The "chope" is a Singaporean institution.

How to stay safe

  • Singapore hawker food is the safest in the world. The stalls are licensed, the food is cooked in front of you, the turnover is fast.
  • The tap water is safe to drink.

What to know about the etiquette

  • The plastic chairs are the standard. Don't expect a chair. The food is the point.
  • Return your tray and dishes to the cleaning station. The Singaporean standard.
  • Use the right hand for the food (the left is considered unclean in the Malay-Muslim tradition).
  • Don't point your finger at people. Use the whole hand, the chin, or the head.

What to skip

  • The "Singapore food" at the airport: The most-overpriced in the city.
  • The "fine dining" with the view of the Marina Bay Sands: The view is the point, the food is the secondary.
  • The "all-inclusive buffet" at the hotels: The food sits out, the quality suffers.