After an entry on the Michelin-recommended hawker stalls in the WEST of Singapore, I thought of continuing this series featuring the NORTH.
In the very technical aspect, Thomson and Toa Payoh are considered “Central-North”, while “North” is Yio Chu Kang onwards. There are more here belonging to the “Central-North”. Don’t need to get angry with me lah.
Note that this list contains a combination of those with Bib Gourmand and Michelin Plate – both categories are very different, though there are businesses which simply use the term “Michelin-recommended”. Whichever works!
Kwang Kee Teochew Fish Porridge
Newton Food Centre #01-20, 500 Clemenceau Ave N,Singapore 229495
Opening Hours: 11am – 8pm (Tues – Sun), Closed Mon
Fresh Tasty Sliced Fish Soup At Newton Food Centre
This is the 3rd sliced fish soup hawker stall to be listed with a Bib Gourmand in Singapore, along with Beach Road Fish Head Bee Hoon at Whampoa Food Centre and Jun Yuan House Of Fish at Old Airport Road Food Centre.
On the menu are Sliced Fish Porridge, Sliced Fish Soup, Fried Fish Soup, Fish Head Soup and Dual Fish Soup.
Each bowl cost $6, $8, $10, or $12 (with the Dual Fish Soup starting from $7).
The batang fish (Spanish mackerel) was first blanched in water to minimise the fishy smell, then cooked very fast in the fish broth.
The fish broth is cooked from slow-cooking of fish bones, with no pork or lard included at all. Jason revealed it was to cater to customers who do not eat pork.
The first thing that left an impression was that the soup was clear and clean-tasting, mildly-sweet and yet flavourful. I loved that, along with the freshness of the thick-cut fish slices. Kwang Kee Teochew Fish Porridge (Newton Food Centre)
Chey Sua Carrot Cake
127 Toa Payoh West Market & Food Centre Lor 1 #02-30 Singapore 310127
Opening Hours: 6:30am – 1pm (Wed – Sun), Closed Mon, Tues
Old-School Fried Carrot Cake at Toa Payoh Lor 1
Sisters Grace and Shirley man the stall, staying true to how their parents have done the dish over the years.
The prices are still very reasonable, and there is only a ‘white’ version, not the sweeter black kind. there may not be a line per se, but everyone around the stall are just waiting.
After a 30-minutes wait (or more), the ‘chai tow kway’ looking like a pancake arrived.
Unlike some of the other variants, Chey Sua’s version was fried like rectangular blocks, crisp brown on the outside, spread with a thin layer of chilli, looking thinner and flatter than usual.
Beneath the outer layer contains soft, small pieces, and I liked the texture which was moist and soft (unlike factory-made ones which have a certain firmness). Though some may find this version very oily.
There was something nostalgic about this, like the Carrot Cake of my growing up years. Chey Sua Carrot Cake (Toa Payoh Lor 1)
Come Daily Fried Hokkien Prawn Mee 天天来炒福建虾面
127 Toa Payoh West Market & Food Centre Lor 1 #02-27 Singapore 310127
Tel: +65 9671 7071
Opening Hours: 8am – 2:30pm (Wed – Sun), Closed Mon, Tues
Popular Hokkien Mee at Toa Payoh Lor 1
Operating since 1968, Come Daily 天天来炒福建虾面 is one of the popular stalls at Toa Payoh Lor 1 that serve up Fried Hokkien Mee. This stall has a Michelin Plate (instead of a Bib Gourmand).
If you come during peak-hour weekends, the waiting time can be from 45 minutes to an hour or more. However, you will be given a buzzer so you can spend the time eating at other stalls. (Tip: You can also make a call +65 9671 7071 to pre-order.)
Their Hokkien Prawn Mee is fried with a combination of rice noodles and egg noodles with prawns as the main ingredient, topped with bits of pork crackling.
It is worth nothing the fresh pork lard is cooked every day, as some people really go after this.
I remember that in the past, the texture was a lot ‘creamier’ and stickier, while the current plate seems to be soupier / wetter, and could do with slightly more wok-hei
At least the noodles itself is infused with the prawn and pork broth, imparting a rich and mildly-sweet flavour. Come Daily Fried Hokkien Prawn Mee (Toa Payoh)
Chef Kang’s Noodle House
Block A, Jackson Square, 11 Toa Payoh Lorong 3 Singapore 319579
Opening Hours: 8am – 4pm (Tues – Fri), 8am – 2pm (Sat – Sun), Closed Mon
Michelin Starred Chef Sells Wanton Noodles At Toa Payoh Lor 3
Jackson Square is not the most convenient place to find food. It comprises of light industrial complexes, with a canteen at Block A where Chef Kang’s Noodle House is located.
Chef Kang’s Noodle House serves up 3 items – Noodle with Char Siew and Wanton ($6), Noodle with Shredded Abalone, Char Siew, and Wanton ($11), and Pork Belly Char Siew ($11).
The noodles used are specially imported bamboo pole ”jook sing” type, similar to those used in many eateries in Hong Kong, without the strong alkaline taste.
Pork belly roasted in a charcoal oven is used for the char siew, and naturally brewed soy sauce makes up the main part of the base. Chef Kang’s Noodle House (Toa Payoh)
Hup Hup Minced Meat Noodle
724 Ang Mo Kio Ave 6 #01-39, Singapore 560724
Opening Hours: 11:30am – 8pm (Mon – Sun)
Bak Chor Mee With Ketchup At Ang Mo Kio
Hup Hup Minced Meat Noodle is known for its old-school Bak Chor Mee topped with round-shaped crackers. There were a couple of online reviews which mentioned this used to taste much better in the paste.
If you are expecting the usual Bak Chor Mee with vinegar and all that, this is not quite the norm.
There was that strong ketchup taste beneath, which reminded me of noodles I had when I was still schooling. For purists who love your vinegar, then you are likely to frown upon this.
Noodles were slightly starchier and thicker than the usual mee kia, but that probably worked well with the sauces.
The savoury braised sliced mushrooms and four pieces of round crackers which added some crisp (somewhat like wanton skin) were the highlight. Hup Hup Minced Meat Noodle (Ang Mo Kio)
Ah Hock Fried Hokkien Mee 亚福炒福建虾面
20 Kensington Park Road, #01-27 Chomp Chomp Food Centre, Singapore 557269
Opening Hours: 5:30pm – 12am (Wed – Sun), Closed Mon, Tues
Hokkien Mee At Chomp Chomp Food Centre
Ah Hock Fried Hokkien Mee 亚福炒福建虾面 is considered the champ among many regulars in Serangoon; while there are also supporters for Chia Keng Fried Hokkien Mee (Stall #11 at Chomp Chomp) or Xiao Di Fried Prawn Noodle 小弟炒虾面 (at 153 Serangoon North Ave 1).
Their Fried Hokkien Mee is a mixture of thick yellow noodles and thin bee hoon noodles combined with prawns and squid and simmered in a rich prawn-flavoured broth.
Served with sambal chili (very delicious) and calamansi.
Compared to other Hokkien Mee stalls, this rendition is not too watery – considered one of the drier ones I tried, and the sauce clings to the noodles.
What I liked about the plate: The base was rich; the prawns fresh and you could still taste its natural sweetness. Ah Hock Fried Hokkien Mee (Serangoon Garden)
Hainan Zi 海南仔
Chong Pang Market and Food Centre #01-129, 105 Yishun Ring Road, Singapore 760105
Opening Hours: 8:30am – 9pm (Mon – Sun)
Char Kway Teow At Yishun Chong Pang Food Centre
At the bustling Chong Pang filled with popular stalls such as Chuan Kee Boneless Braised Duck Rice, Wan Xing Nasi Lemak, Super Penyet, Tian Ji Shu Shi and Ho Heng Kway Chap, Hainan Zi serves up a variety of fried local food.
These include Fried Kway Teow ($3.50, $4.50), Fried Hokkien Prawn Mee ($4, $5, $6), Carrot Cake ($3, $4, $5), Fried Egg with Oyster or Prawn ($6, $8, $10), Fried Oyster ($5, $8, $10) and Fried Prawns ($5, $8, $10).
Hainan Zi serves up a not-bad rendition of Fried Kway Teow ($3.50, $4.50) which was rather sweet-saucy, semi-wet style, well coated with sauces, with ingredients of cockles and lup cheong (Chinese sausages).
There was a touch of wok-hei but won’t say it was overly strong.
Compared to some of the other famous Char Kway Teow, this version may lack some unique characteristic; but it is decent choice if you happen to have cravings in Yishun. Hainan Zi 海南仔 (Chong Pang Food Centre)
Nasi Lemak Ayam Taliwang
51 Yishun Ave 11, Yishun Park Food Centre #01-33, Singapore 768867
Opening Hours: 7am – 6:30pm (Tues – Fri), 7am – 6pm (Sat), 7am – 4:30pm (Sun), Closed Mon
Yishun Hawker Dish with Cross-Cultural Flavours
This Nasi Lemak Ayam Taliwang is created by two young hawkers of different cultural backgrounds – Mohammed Noorman from Singapore and his wife Puti from Padang, Indonesia.
They wanted to combine the humble Indonesian dish of Ayam Taliwang and the well-loved Nasi Lemak.
What’s special is their chicken which is coated with their home-made marinated, steamed before grilling so that it would be more tender and flavours would be sealed in.
This is paired with rice cooked in creamy coconut milk.
JIAO CAI Seafood
51 Yishun Ave 11, Yishun Park Hawker Centre #01-39, Singapore 768867
Opening Hours: 12pm – 9pm (Mon – Sun)
Barbecue Stingray On Hotplate and Zi Char Dishes
Rebranded by 2nd generation hawker Chew Zhi Jie, Jiao Cai first started as Woodlands BBQ at Woodlands Food Centre some 30 plus years ago.
The stall specialised in Malaysian style zi char dishes and Sambal BBQ Stingray on hotplates.
Hearty dishes you can find include Curry Fish Head ($22) , Nyonya Fish Head (£22), Sambal Sotong ($12), Salted Egg Yolk Prawn ($18), Superior Pot ($22), Black Pepper Beef ($22) and more.
The item to get is the Sambal BBQ Stingray on hotplates – one of the few hawker stalls doing so, topped with sambal chilli and chichalok which are made in-house based on a 40 year old recipe. in
Springleaf Prata Place
1 Thong Soon Avenue, Singapore 787431
Tel: +65 6459 5670, 8119 2297
Opening Hours: 8am – 11pm (Mon – Sun), Closed every first Mon of the month
Creative Prata Flavours, With Michelin Plate
Springleaf Prata Place at Thong Soon Avenue is a one-stop air-conditioned family restaurant that is popular with families, with a number of branches all over Singapore.
The eatery at Thong Soon Avenue is also listed in the Michelin Guide Singapore with a Michelin Plate, offering a variety of dishes including roti and specialty prata, murtabak, thosai, and goreng dishes such as Nasi Goreng, Mee Goreng, to even… yes, Prata Goreng.
Each order comes with a plate of chicken curry, but you can request for a fish or lentil-based curry instead. First-timers are recommended to try their famous “Chicken Floss Prata” ($3.80).
These pieces are fried on a hot griddle with ghee for a crisp toasted outer layer and fluffy centre.
I would usually get the Egg Prata for the basic choice ($2.30). Comparing to the average prata, theirs seem more rectangular in shape, with a nice thin crisp on the outside.
This is best complemented with two types of curry: Dhal Cha, a thick yellowish curry made from split pulses; and Fish Curry – slightly spicy with tasty, tangy flavours.
Other specialty prata include Mozzarella Cheese with Egg ($4.70), Portobello Mushroom with Mozzarella ($5.90), or go for the Combo of mushroom, egg, and tomato ($4.20). Springleaf Prata Place (Thong Soon Avenue)
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10 Best Michelin-Recommended Hawker Stalls In The WEST Of Singapore