The newly opened Fernvale Hawker Centre & Market in Sengkang West has experienced quite a rollercoaster beginning with power outages.

Despite this, the food centre’s opening has drawn strong crowds. Perhaps this is due to its convenient location right next to The Seletar Mall and few minutes’ walk from the Layar LRT. The LRT stop lies on the West loop, accessible from Sengkang MRT.

My first impression of Fernvale Centre?

This three-storey building with glossy window panes with an integrated community centre is modern and clean.

The hawker centre is on the 3rd floor with a wet market, while the topmost floor houses a gym, dance studios, and a quiet study spot.

High ceilings, white tables and chairs, and wide-open spaces lend the entire place a modernist flair. There is also a section that sells chilled, ready-to-eat processed food.

At first glance, many of the 28 stalls in the hawker centre managed by Kopitiam are ‘legacy’ hawker stalls.

By which I mean that many stalls already enjoy huge popularity at their original outlets. For instance, there are Amoy St Lor Mee 厦门街卤面, Hong Hai (Hong Lim) Curry Chicken Noodle and the famous ban mian stall China Whampoa Home Made noodles.

However, if you are planning to head there, note that some stalls only open after 4:30pm, and others close when it sells out early.

Here are some stalls you can check out at Fernvale Hawker Centre:

Hong Hai (Hong Lim) Curry Chicken Noodle
Fernvale Hawker Centre #03-14
Opening Hours: 10am – 6pm (Mon – Sun)

Michelin-Recommended Curry Chicken Noodles From Bedok
Hong Hai (Hong Lim) Curry Chicken Noodle has its main outlet at Bedok Interchange, with the stall’s claim to fame after its Michelin Bid Gourmand award.

Over here, the menu remains the same as the Bedok stall. You can get Curry Chicken Bee Hoon Mee ($5.50, $6.50, $7.50) and Satay Bee Hoon starting ($5.50, $6.50, $7.50).

In the stall, a large pot of curry filled with ingredients will entice you even from afar with its fresh-cooked aroma.

The Curry Chicken Noodle was served in piping hot curry soup that was fragrant, medium-bodied and mildly spicy.

This version at the Fernvale Hawker Centre somehow lacked the full-bodied consistency and tasted more watery than expected. I was expecting the same signature curry soup and ingredients, but the new stall may need some time to refine its servings.

Seng Hiang Bak Chor Mee
Fernvale Hawker Centre #03-07
Opening Hours: 10am – 8:30pm (Mon – Sun)

“Bedok Bak Chor Mee” Known For Soup Version
Seng Hiang Bak Chor Mee has its original outlet at Bedok 85 Market (or Fengshan Food Centre). It has a strong reputation as one of Singapore’s best Bak Chor Mee, with many queuing as long as 30 minutes at the original stall just to have their noodles.

So Sengkang fans who travel to Bedok will be overjoyed that it finally has opened an outlet here. At the Bedok stall, it stands out for its delectably comforting soupy bowl of Bak Chor Mee.

Surprisingly, it was not too crowded in the early evening, even though many social media posts claimed long queues in front of the stall.

The menu is straightforward with soup ($4.50) and dry ($5) versions. I tried the dry noodles this time, which came with a couple of meatballs and minced meat bits. The dry noodles was also mixed with pork lard and chilli oil, making them gooey. Finally, the soup was mildly sweet.

The portion, however, is relatively small – you can finish the noodles in five big bites (which was strangely not as hot as expected); and the soup could have more of the tingly garlic flavour.

Amoy St Lor Mee
Fernvale Hawker Centre #03-24

Lor Mee From Whampoa With Jumbo Bowl
This Lor Mee recipe originated from the hawker’s father who used to sell behind Jit Poh Building (Keppel Road) during the 60s.

You can get lor mee starting from $3.20 onwards, and add other side dishes such as braised pork belly, dory fish nugget, curry prawn roll and batang steak for $2.

Else, get the jumbo meal for $5.50 with everything inside. Its Whampoa stall was famous for the well-cooked side dishes, which added layers of flavour to the soothing, thick gravy.

China Whampoa Home Made Noodles
Fernvale Hawker Centre #03-24

Soup & Dry Ban Mian With Different Toppings & Ingredients
China Whampoa Home Made Noodles is easily one of Singapore’s most popular Ban Mian stall, with the original main stall at Whampoa Food Centre.

The best-selling dishes include the Dry Jumbo Prawn Mee Hoon Kway, Dry Abalone Clams Home Made You Mee, and Dry Sliced Fish Home Made Ban Mee. The bowls are priced at $5 here.

The signature bowl is the Home-Made Noodles with Prawns, but if you are lazy to pluck off the shells, there are choices of abalone clams, sliced fish, fish maw, and pig’s kidneys.

The hawkers make their noodles within the stall in little batches, with a range of delicious ingredients like fish slices, clams, abalone or prawns.

It is then added to the light and clear broth with mani cai to give it a tangible sweetness.

The stock here is cooked with low fire, using dried ikan bilis and soybeans instead of pork bones that would otherwise make the soup too oily.

Feng Xiang Herbal Bak Kut Teh and Fried Porridge
Fernvale Hawker Centre #03-01

Authentic-Style Klang Bak Kut Teh and Fried Porridge
Feng Xiang is said to specialise in “authentic Klang Bak Kut Teh” and serves up herbal Pork Ribs Soup and Fried Porridge in claypot.

The menu is extensive. The signature is the Fried Porridge ($5.90) with options of various ingredients such as sliced pork, mixed pork organ, minced pork, sliced fish, and pork cubes.

The Fried Porridge was first simmered in a special broth before being fried in a wok to give you that wok hei smokiness, made more delectable with crispy pieces of lard.

Even if you take your time to eat, it would likely stay hot throughout, providing that satisfaction and bit of sweat in the afternoon.

Whitley Road Big Prawn Noodle
Fernvale Hawker Centre #03-09

Prawn Noodles With Spicy-Savoury Sauce
With their most famous outlet at Old Airport Road Food Centre, Whitley Road Big Prawn Noodles offers Hae Mee in both the dry and soup versions, with options which also comes with pork ribs and pork liver.

The stall also sells Fishball Noodles here, considered inexpensive with a basic bowl from $3.20.

Most people seem to go for the Big Prawn Pork Rib Noodles or the Three In One with pork ribs, liver and tail.

I preferred the dry version. The noodles were coated in a spicy-savoury and home-made chili paste with some zing.

Fried shallots and pork lard added provided that light crunch and aroma.

Xin Xin Claypot Rice
Fernvale Hawker Centre #03-13
Opening Hours: 1pm – 8pm (Mon, Wed – Sun), Closed Tues

Claypot Rice by Young Hawkerpreneurs
Xin Xin Claypot Rice first gained media attention as the owners are millennials who first started out operating a charcoal Claypot Rice stall at Kovan (That Kovan stall has ceased operations.)

Price starts from $7.50 per pax here, and customers can choose to add on salted fish, chicken, Chinese sausage (additional $2.50 per type of ingredient)

The Claypot Rice can be ordered with a Soup of the Day ($4.50) with rotating choices such as Watercress, Old Cucumber, Lotus Root and Salted Vegetable with Duck.

Song Zhou Fried Carrot Cake
Fernvale Hawker Centre #03-27

Famous for Black Carrot Cake From Bedok Interchange
Another hawker stall which originated from Bedok Interchange Food Centre, Song Zhou serves up White and Black Carrot Cake ($3.20, $4, $5, $6 with prawns).

Note that customers are not allowed to order a “mixed” white and black plate.

While they get their carrot cake from a supplier, apparently they have a secret which makes their carrot cake cubes softer and therefore delicious.

The pieces are fried with fresh chai poh and garlic, and later with egg batter, fish sauce and black sweet sauce.

Most people would order the Black version in which each piece would be coated with the sweetness from the sauce, and slightly charred eggs.

Other Related Entries
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10 Chong Pang Food Centre Stalls
10 Stalls At 724 Ang Mo Kio Central Food Centre
10 Kim Keat Palm Food Centre Stalls
10 Dunman Food Centre Stalls To Try

* Compiled by Juls H and Daniel Ang @DanielFoodDiary



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