Hong Lim Food Centre has no shortage of famous stalls.
Eddy’s is a little different: bringing restaurant-level Western fusion into a hawker centre.
Chef Eddy Wan is also the hawker hero who spotted smoke in the recent Hong Lim fire, ran from his stall and pulled an elderly fellow hawker to safety from the fire before emergency crews arrived.
A little background: he has worked on yachts and in restaurants before bringing his Western fusion ideas into this setting.
That background explains why the menu reads differently from the usual hawker board.
Instead of noodles or rice with gravy, you see duck confit, laksa spaghetti and even a version of mala pasta.
The menu stretches from spaghetti dishes like Chicken Pomodoro ($10.50), Mala Shrimp Spaghetti ($10.50) and Chicken Alfredo ($10.50), to rice bowls featuring Unagi Teriyaki ($12), Chicken Chop ($9.50) and Duck Confit ($12).
For the gym goers who need some “Protein Power”, you find Chicken Chop with Laksa, Aglio Olio or Mashed Potato ($9.50), Duck Confit with Aglio Olio or Mashed Potato ($12) and Grilled Salmon with Aglio Olio or Mashed Potato ($12).
Prices hover in the $8 to $12 range, which is higher than most hawker food, but for what arrives on the plate, it still feels fair.
The Duck Confit and Mashed Potatoes is really what they are famous for.
On another visit I went for the Chicken Chop Laksa Spaghetti ($9.50), and the flavours worked better than I expected.
The chicken had a char (slightly more than the usual) and remained juicy, while the laksa sauce was creamy and carried the familiar coconut and spice aroma.
The sauce was more lemak, and tasted like that it had its own character (rather than those familiar pre-made ones).
I also tried the Grilled Salmon with Aglio Olio ($12), which arrived as a fillet with a light char on the outside while keeping the flesh moist and flaky inside.
The seasoning was simple, letting the natural sweetness of the salmon come through, though a touch more crisp on the skin would have made it stand out further.
The aglio olio was tossed with garlic and chilli, carrying a gentle heat and enough oil to coat the pasta without turning it greasy. A more straightforward plate.
Eddy often cooks and plates the food himself, which means things move at his pace.
Waiting times can stretch when orders pile up, and occasionally certain dishes run out before the afternoon.
Still, there is something endearing about watching a single stall try to juggle bistro-style food in a hawker setting. And I really liked the Laksa Spaghetti.
Eddy’s
Hong Lim Food Centre #02-13, 531A Upper Cross St, Singapore 051531
Opening Hours: 10:30am – 2pm (Mon – Fri), Closed Sat, Sun
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