[Sponsored] If your feed is full of truffle fries, eggs benedict and high-faluting degustations, you're really missing out. Not only are Singapore's best-loved hawker stalls delicious and highly photographable, they come with some amazing stories going back several decades. And sadly, many of them are in danger of closing due to rising prices and a lack of interest from the younger generation. So do your part for Singapore's hawker culture (and your Instagram feed!) by heading out to some of our favorites.

 

A photo posted by Ian Low (@thesilverchef) on

Nov 20, 2015 at 12:47am PST

The heritage: Who doesn't know the perpetual morning queues at Tiong Bahru's Loo's Hainanese Curry Rice? Around in the neighborhood for over 20 years, the history of the place goes back to the 1940s, when Loo's father began the business on Tanjong Pagar.
The food: Everything is good, from the seafood to the veggies, but people go ga-ga for the pork chop, so go extra early to avoid disappointment.

 

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Nov 14, 2015 at 5:07am PST

The heritage: Started by husband-wife team Lim Kim Noi and Neo Poh Cheu, Poh Cheu began in the 1940s as a roving hawker cart out west in Boon Lay, back when those were still legal. It moved to Jalan Kayu and Bedok before getting to its current home on Bukit Merah Lane, though the recipes remain unchanged and the kueh are still made by hand. The third generation is currently planning to open a new branch and carry the work forward.
The food: You have to get there pretty early to get the hot-favorite and very Instagrammable ang ku kueh, though the savory soon kueh are unmissable too.

 

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Dec 25, 2015 at 8:17pm PST

The heritage: A perpetually packed casual restaurant on Dempsey Hill, Samy's Curry began life in the 1950s at a much more modest spot on Tank Road, with patriarch M. Veerasamy dishing out specialties like Mysore mutton and fish cutlet served on banana leaves. Since it moved to Dempsey Hill in the '80s, it's been run by his son Maheyndran.
The food: Other than the dishes mentioned above, they do a mean fish head curry and masala chicken, which taste extra delicious when eaten with your hands.

 

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Aug 8, 2015 at 1:07am PDT

The heritage: Started by a couple at East Coast Park Lagoon, Ah Hwee BBQ Chicken Wings draws serious crowds. It was also heartening when the second generation took over with a second stall at Changi Village. Alas, recent news has been bittersweet: Ah Hwee just announced on their Facebook that they will cease operations at the latter branch. This just goes to show you can't take even the most popular hawkers for granted.
The food: The BBQ chicken wings here are sublime, well-charred and crispy with the juices sealed in. Just be prepared to queue. 

 

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Apr 6, 2016 at 4:40am PDT

The place: Easily one of Singapore's oldest hawker centres, Lau Pa Sat was erected in the 19th century, and has recently undergone a revamp, where many new and hip hawkers have replaced tradititional ones. But the old tradition of the nighttime satay street remains, with close to 10 stalls setting up shop after 7pm until late.
The food: There are a number of hawkers selling everything from chicken, pork and beef satay. Try stalls 7, 8 and 10.

 

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May 18, 2015 at 7:59am PDT

The heritage: The tale of HarriAnn's started back in the 1940s when matriarch Chia Nga Eng, recently moved from Malaysia, lost her husband in an accident. She began peddling her delicious kueh and glutinous rice in Tiong Bahru, moving into the Seng Poh Road Market when pushcarts were outlawed. The name HarriAnn's is actually portmanteau for her son Harry and his wife Ann, who carried the business forward, keeping the original recipes and techniques, of course. In 2014, their son Alan turned the kiosk into a brick and mortar Nyonya cafe in Bugis.
The food: The cafe specializes in cakes and kueh, so you'd be well advised to get the beautiful kueh lapis (which makes for pretty pictures, too) and the traditional ondeh, which also comes in yam and chocolate variations.

 

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Mar 27, 2016 at 5:39am PDT

The heritage: An inspiring story of business acumen,Tiong Bahru Market's famous shui kueh stall Jian Bo Shui Kueh first started as a standalone here back in the 1960s. Judging by the crazy lines here in the mornings for their plump and juicy kueh and sweet and savory chai po, you'd never believe they've actually expanded into over a dozen hawker centers across the island and have plans to hit some malls soon.
The food: They've expanded their menu to include other snacks like chee cheong fun and buns, but it's really the original dish that's to die for.

 

A photo posted by Eileen Ong (@eileenongxt) on

Feb 19, 2016 at 5:54am PST

The heritage: Geylang may be quickly gentrifying with the arrival of new condominiums, but places like the Hainanese Keng Wah Sung Coffeeshop on Lorong 41, one of Singapore's oldest kopitiams, is still going strong after over 70 years, remaining a go-to spot for breakfast, thanks to their homemade kaya.  
The food: It doesn't get more traditional Singaporean than buttery kaya toast and soft-boiled eggs. The extra-hungry should get the economy bee hoon.

 

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Apr 6, 2016 at 10:02am PDT

The heritage: Notorious for its long queues (as long as 45 minutes during rush hour) and its epic, springy noodles, L32 Kopitiam Ban Mian has been around for over 25 years, and is currently run by a young couple. 
The food: Your foodie friends will recommend the dry version, for full enjoyment of the seasoning and the handmade noodles.

 

A photo posted by Shermaine C. (@shermaiine.c) on

Jul 1, 2015 at 6:49am PDT

The heritage: It's hard to imagine that Singapore's most famous nasi lemak shop, Chong Pang, which supplies thousands of nasi lemak meals islandwide from its shop in Sembawang, once was a little stall at the old Chong Pang Hawker Centre back in 1973.
The food: Their selection has expanded way beyond the bare-bones egg, fish and sambal spread, now including savory dishes like brinjal sambal and spicy long beans.

 

A photo posted by Denise Khan Tan (@dktan) on

Apr 6, 2016 at 9:53am PDT

The heritage: The people behind Keng Eng Kee Seafood first came to Singapore from Hainan in the 1950s, setting up a humble chicken rice shop at Havelock Road. The business expanded to include the next generation and a new zichar restaurant in Alexandra Village. 
The food: You can't go wrong with the star dish, the crab bee hoon, done nice and dry here.

The heritage: The 73 year-old Chia Soon Kai has been a hawker for over 50 years, taking over his father's business when he was just a teenager. He runs the beloved Havelock Road Hokkien Prawn Mee stall at ABC Brickworks Food Centre on Bukit Merah. A video about the long hours and hard work that comprise his day recently went viral, reminding people that, despite being the backbone of our daily lives, Singapore's hawkers are an underrappreciated lot.
The food: The signature dish, of course. And check out the video in the meantime.

Got a long-favorite hawker dish you can't live without? Sadly, aging hawkers, changing trends and a lack of interest among children of veteran hawkers mean it might not be around forever. Show your appreciation by heading down and taking a picture. Don't forget to #UNCAGESTREETFOOD and share the love.

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