A SINGAPORE PRESS HOLDINGS WEBSITE
by Chen Jingwen
Singapore, February 22, 2011 And with most of the stalls being helmed by the old hawker masters or their descendants, who are still dishing up their traditional favourites, you'd think you're savouring Singapore past. High ceilings shelter the stalls in the semi-open 'streets' and half of the seating area - the rest is outside. Although the cooking smoke can be quite strong on a busy night, it's still well ventilated as both sides are exposed to the open. The old ceiling fans seemed more like embellishments but they did work well together with the air coolers.
We've seen new food courts trying to recapture the look of the old Singapore street scene but none is so successful as the Singapore Food Trail at the Singapore Flyer.
It has literally built a gorgeous 1960s-themed food street complete with pushcart stalls and second-hand furniture on tarmac roads with painted traffic lines so you'd really think you're dining in a past era.
See pictures of the food and 'street' stalls at Singapore Food Trail
Like High Street Tai Wah Pork Noodles, Alhambra Satay Club Satay and Old Airport Satay Beehoon (from Hock Lam Street in the 60s). Old-world slurps like birdnest water and ice ball (actually ice kachang in a ball) are a welcome addition. So are the soft drinks in past-era bottles like Coke and Fanta.
The whole place can accommodate 700 to 800 diners.
Last weekend, thousands who heard about the new hawker haunt packed the place, especially on Saturday night.
Most of the food is very decent though the collection of stalls seems modest, when compared to Newton or big food centres like Old Airport Road. While many Singapore favourites are represented here, it's a pity there were no Wonton Mee and Char Kway Teow stalls.
The prices are about the same as the more sophisticated food courts, with prices of one dish meals at $3.50, $4 and $5. Remember, this is not a hawker centre, but a properly created food street with a modern kitchen for the stallholders to prepare some key ingredients.
The Singapore Food Trail will celebrate its official opening this Friday.
Below are our recommendations and ratings:
Alhambra Satay Club Satay / Alhambra Satay Club BBQ Chicken Wings
Owner: Mr Mohd Husin
Alhambra Satay Club, famous for its barbecued skewered meat and chicken wings, has been in business since 1967. It was first located at Beach Road near Alhambra Theatre. Staying true to its humble roots, the stall remains family-run even till today. Not surprisingly, this is also the reason their satay remains popular with the locals despite relocating several times.
What's good: Satay Padang style (mutton was popular - the beef and chicken were chunky too). Slightly sweetish, so they appeal to everyone. Satay sauce is like the traditional peanut sauce cooked well till the chilli oil floats on top. But on another visit, it was chunkier peanut sauce without the oil.
Mee Rebus is one of the better ones in Singapore. Thick tasty sauce flavourful with baby shrimps. A customer said the sauce wasn't fresh at one visit.
Rating 7/10 (Satay).
Rating: 7 - 8/10 (Mee Rebus)
Selera's Adam Road Nasi Lemak
Owner: Mr Ismail Yassin
Malay cuisine is diverse and Nasi Lemak (coconut rice) is one of the most popular items. The appeal of Nasi Lemak lies in the perfect combination of fragrant, tasty rice and spicy sambal chilli sauce.
Selera's Adam Road Nasi Lemak continually draws endless queues of hungry customers. A stall well-known among Singaporeans and Malaysians, it is not surprising that many visitors drive long distances across the Causeway to Singapore just to savour Selera's Adam Road Nasi Lemak.
It was also voted by Straits Times readers as their No. 1 Nasi Lemak in Singapore.
Description of stall by press release: "To make this dish healthier, the owner, who has over 15 years of experience, ingeniously reduced the use of fresh coconut milk in preparing the rice without compromising on the taste. To satisfy the taste buds of discerning Nasi Lemak lovers, new toppings like crispy deep-fried chicken wings and otah (grilled fish paste) have been added to the original mix of crispy ikan bilis (small dried ikan kuning or Yellow Band Scad), fried egg and fresh cucumber slices. Topped with the stall’s to-die-for sambal chilli paste, it is simply a delicious favourite that appeals to all ages and ethnic groups, making them come back for more."
The stall here is run by the younger brother of the owner of the stall in Adam Road Food Centre, together with his wife and son - all of them cook.
What's good: This stall needs no introduction. The nutty Basmati rice is tasty and aromatic. I could taste the coconut milk and pandan leaves. The chilli sauce is sweetish and not too hot, so it appeals to all. The wonderful kampong-style sauce has a good balance of sweet and salty, with powdered ikan bilis giving it a savoury, fishy edge. The side dishes are good - chicken rendang, cuttlefish sambal, bergedil: Rating: 7.5 to 8/10
High Street Tai Wah Pork Noodle
Owner: Mr Tang Chai Chye (the youngest of the 3 famous brothers; stall run by his 2 children while he manages his stall at Bestway)
Started in 1939, High Street Tai Wah Pork Noodle has a 70-year history in serving authentic Teochew minced meat noodles. Currently managed by the third generation who follows by the philosophy of their grandfather, High Street Tai Wah Pork Noodle still preserves its original taste. In the early years, its stall was located along the Singapore River at a street corner on High Street.
Using minced pork made from lean and fatty cuts of meat that is minced and mixed evenly by hand, the authentic Teochew minced meat noodles are flavoured with a special chilli sauce and a precise mix of vinegar which is crucial. Cooking the noodles perfectly requires skilled control and accurate timing. The noodles tossed with the special chilli sauce and vinegar concoction are famous for its chewy texture and delectable taste.
What's good: Traditional Teochew Bak Chor Mee or Mee Pok. It's not as robust and flavourful as the more famous version by the second brother at Crawford Lane. But there are fans who prefer its slightly lighter flavour which is less vinegary and less porky. But still, compared to other Bak Chor Mee, this version is still very flavourful. The soup has lots seaweed but not salty. Delicious dried plaice pieces. Dumpling was so-so: Rating: 7.5/10
Bugis Street Ah Huat Hainanese Chicken Rice
Owner: Mr Pua Chian Huat (son of the founder)
Bugis Street Ah Huat Hainanese Chicken Rice has been serving this authentic, well-loved local dish since the 1970s. First opened by Mr Pua's father at Bugis Street, Mr Pua has since taken over and has more than 30 years of experience cooking this dish.
What's good: Chicken rice of course (both steamed and roasted (deep-fried). The fragrant and tasty rice was softer (closer to traditional Hainanese chicken rice) rather than too firm. The 'roast' chicken was a good choice. The chilli sauce passed muster too. Rating: 7/10
Boon Tat Street BBQ Seafood
Owner: Mr Goh Choon Hua
Boon Tat Street BBQ Seafood first opened at Lau Pa Sat by Mr Goh Choon Hua 20 years ago. Since its opening, Mr Goh’s business has expanded and now has four stalls in total. Boon Tat Street BBQ Seafood is also located at the Esplanade's Gluttons Bay, Chomp Chomp Food Centre and Smith Street in Chin'atown.
What's good: The famous stingray's sauce was lacklustre - didn't taste freshly made. But the the flavour improves if you mix it with the shallots and lime juice. Rating: 6.5/10. Delicious Pepper Crab - peppery-and-chilli-hot with a smooth, greasy sauce that was both pleasant and fiery. Rating: 8/10
Changi Village Mei Xiang Goreng Pisang
Owner: Mdm Mary Teo
Not known to many, Goreng Pisang is actually a Portuguese dish that dates back to 1511. Usually consumed as a savoury snack, Changi Village Mei Xiang Goreng Pisang has been serving up this deep-fried treat since its opening in Lau Pa Sat in 1993.
What's good: Chempedak - ripe, sweet but the batter could be crispier. Rating: 6.9/10
Chinatown Ann Chin Popiah
Owner: Mr Lim Boon Tat
Chinatown Ann Chin Popiah was founded in 1958 by Mr Lim Kam Chwee, who travelled from Fujian Province to Singapore in the 1940s.
In his early days, Mr Lim struggled as he juggled odd jobs to support himself and his family. He always strongly believed that as long as one is willing to work hard and learn, it is only a matter of time before one becomes successful.
It was only in the late 1950s that Mr Lim finally had his break in life. Having worked as a coolie at the docks and helping out as a hawker assistant at the night markets, Mr Lim realised he could use his handmade Popiah skin-making skill that he mastered in China to carve a name for himself.
With this idea in mind, he took out all his savings and invested it in a pushcart and named it “Ann Chin Popiahâ€. To cut cost, many of the parts on his pushcart were recycled from old pushcarts.
In 1958, Mr Lim finally set up shop in Orh Kio, which was later renamed as Upper Thomson Road. The thin and chewy texture of Mr Lim's handmade Popiah skin was well-known among his neighbours and customers. Since then, his unique handmade Popiah skin-making skill has been passed down to his children. Although Mr Lim has already passed on, his legacy still lives on.
What's good: Tasty popiah made with fresh skins. The taste is balanced, rather than over galicky and sweet. It's not too dry nor too wet. Rating: 7 to 7.5/10 (from two tastings)
Hong Kong Zhai House of Dim Sum
Owner: Mr Tom Tan
Hong Kong Zhai House of Dim Sum had a humble beginning with its owner, Mr Tom Tan, starting out with only ten thousand dollars. He was only 37 years old when he decided to venture into the Dim Sum business and become his own boss.
With the help of his wife, who was awarded the first runner-up in the first San Francisco International Festival of Chinese Cuisine in 1997, Mr Tan's business began to thrive. Mr Tan also set up the first Dim Sum catering in Singapore in the 1980s, which serves a wide variety of Dim Sum such as Beijing, Sichuan, He Nan, Su Zhou and even Halal Dim Sum.
What's good: Har Kow. Rating: 6/10. Century Egg Porridge - Rating: 6.5. Big Bao: Rating: 7/10
Katong Keah Kee Fried Oysters
Owner: Mr Law Jock Keah
Katong Keah Kee Fried Oysters was founded by Mr Law Jock Keah family in 1976. In the beginning, Mr Law spent nearly 10 years following his relatives at their old Odeon Katong stall (open-air stalls at Marshall Lane) to pick up the necessary cooking skills before finally deciding to venture out on his own.
Notes from press release: His specialty is fried oyster omelette, or commonly known in Singapore as Orh Luak. It is a Chinese dish of Teochew origin which consists of a deliciously-fried omelette filled with small oysters. With more than 50 years of experience, it is no wonder that Mr Law's Orh Luak is considered to be one of the best in Singapore.
The stall was one of the busiest (as the dish needs more cooking time) on busy weekends. On the weekend of Feb 26 and 27, the stall apparently made sales totalling about $7,000.
What's good: Oyster Omelette - one of the best in Singapore. Crispy, flavourful with the taste of oyster, egg, lard and fish sauce. There's more egg than starch compared to other places. Eat it when it's hot. I prefer the cooking by the older man. Rating: 8/10 (At two other tastings when it was cooked by a younger brother of the old man, it wasn't as good but still good or luak compared to many other stalls. Rating on a busy Sunday: 7/10 (the oysters were cold!). Rating on a quiet Monday afternoon: 7.5/10)
Read longer review of this stall -> HERE
Lagoon Kampong Rojak
Owner: Mr Raymond Lim
Started in 1995, Lagoon Kampong Rojak has been in business for more than 15 years. In its early days, the stall was located at the Pasir Ris Fisherman Village. As business thrived, its owner, Mr Raymond Lim, opened the second outlet at the East Coast Lagoon Food Centre. Famous for his Rojak, customers from across the island flock to his stall just to have a taste of it.
What's good: Rojak - not among the top stalls but decent enough if you're craving for rojak. Above average. Rating: 6.5/10. (At another tasting, the rojak sauce was thicker and more flavourful. Rating: 7.5/10.)
Newton Lim Kee Hokkien Noodles
Owner: Mr Lim Jit Cheng
Newton Lim Kee Hokkien Noodles has been around since the 1970s. Owner Mr Lim picked up his culinary skills from his mentor when he was just 17 years old. He then decided to venture out and start his own business in Newton Circus.
What's good: Hokkien Mee. Not among the top stalls but decent if you're craving for Hokkien Mee. Rating: 6.5/10
Old Airport Road Satay Beehoon & Satay Celup
Owner: Mr John Hay
Originally started in 1950 along Hock Lam Street by his relatives, Mr John Hay has since taken over the family business and brought it greater success. Old Airport Road Satay Beehoon & Satay Celup serves a fusion of Malay and Chinese as well as Peranakan food commonly seen on the streets of Singapore in the 1950s but rarely found today. Satay Celup (Steamboat Satay) is a dish where an assortment of seafood, meat and vegetables on skewers are cooked in a boiling pot of water and dipped into a delicious selection of sauces similar to the flavourful satay sauce.
The stall’s Satay Beehoon is also famous for its unique gravy which is a hot favourite among its customers. Old Aiport Road Satay Beehoon & Satay Celup is now expanding, opening their second stall at the Singapore Food Trail.
What's good: Satay Beehoon. The sauce is made with about 15 ingredients and the recipe has not changed at all, except that lard is no longer used. Although it's not as chunky as the famous Lagoon Satay Beehoon's, the sauce has a more refined character and very tasty. The meat slices could be freshly cooked rather than in advance. Rating: 8/10. You can order a Celop Celop steamboat meal which has with better ingredients. Stall owner makes his own fish balls.
Selera's Adam Road Nasi Lemak
Owner: Mr Ismail Yassin
Malay cuisine is diverse and Nasi Lemak (coconut rice) is one of the most popular items. The appeal of Nasi Lemak lies in the perfect combination of fragrant, tasty rice and spicy sambal chilli sauce.
Selera's Adam Road Nasi Lemak continually draws endless queues of hungry customers. A stall well-known among Singaporeans and Malaysians, it is not surprising that many visitors drive long distances across the Causeway to Singapore just to savour Selera's Adam Road Nasi Lemak.
To make this dish healthier, the owner, who has over 15 years of experience, ingeniously reduced the use of fresh coconut milk in preparing the rice without compromising on the taste. To satisfy the taste buds of discerning Nasi Lemak lovers, new toppings like crispy deep-fried chicken wings and otah (grilled fish paste) have been added to the original mix of crispy ikan bilis (small dried ikan kuning or Yellow Band Scad), fried egg and fresh cucumber slices. Topped with the stall’s to-die-for sambal chilli paste, it is simply a delicious favourite that appeals to all ages and ethnic groups, making them come back for more.
What's good: This stall needs no introduction. The rice is tasty and aromatic. The chilli sauce is sweetish and not too hot, so it appeals to all. Rating: 7.5/10
Sin Ming Road Rong Chen Bak Kut Teh
Owner: Mr Lim Hai Chay
Bak Kut Teh or Pork Bone Tea is a well-loved local dish considered by some as a man's food. There is a Singapore and Malaysian version and the difference lies in the broth which has distinctly different tastes. The Singapore version of Bak Kut Teh usually refers to the Teochew-style version which has a clear broth and a delicate taste flavoured by garlic and white pepper.
Having been around for 30 years, the owner of Sin Ming Road Rong Chen Bak Kut Teh keeps a low profile. Mr Lim Hai Chay claims that there is no secret recipe in preparing Bak Kut Teh but he does have high expectations for this dish and is very precise in the cooking process. The pork ribs are boiled in water to remove the gamy smell of the meat and with his skilful control of time in the cooking process, the pork ribs soak up all the flavours of the broth. He also stands out from other stalls with his use of 7-inch long rib loins, which his customers love.
What's good: Bak Kut Teh. This is the lighter Teochew version with a peppery kick. Somewhat similar to the famous one at Rangoon Road but slightly lighter in taste. Quite pleasant. Rating: 7/10
Top 73+1 Handmade Fishball Noodles
Owner: Mr Tang Kwan Chye & Mr Tang Hak Kin
Top 73+1 Handmade Fishball Noodles has been around for more than 20 years. Although the business has been handed down to the second generation, its heritage is still being preserved. The current owner, Mr Tang Kwan Chye, still believes in making the fishballs by hand in order to retain its freshness. As a result of his many years of experience and dedication, his fishball noodles have become so sought-after that it is usually sold out within hours of the stall's opening.
What's good: Big bouncy fish balls. Rating for fish balls: 7/10. Mee Pok sauce is unique rather than traditional.
Whampoa Ngoh Hiang Prawn Cracker
Owner: Mr Tan Tah Min
Ngoh Hiang is a unique Hokkien dish and means five spices, referring to the five-spice powder used to season ingredients. In Singapore, Ngoh Hiang is usually served with bee hoon and a house special of sweet chilli sauce.
Whampoa Ngoh Hiang Prawn Cracker is a joint venture by husband and wife team, Mr Tan Tah Min and his wife, Chew Ai. Despite facing a rough start when they first started in 1999, they overcame the odds and ventured into the Ngoh Hiang business. Its signature dishes of ngoh hiang and prawn rolls draw many customers, creating endless queues. Today, their daughter has taken over the operations as the family business moves into its second generation.
What's good: Assorted items and tasty beehoon. Rating: 6/10
Drink stall by Universal Dining, the operator of Singapore Food Trail
The stalls offers traditional tea and coffee made by an experienced beverage maker. Also sells bottled soft drinks in old designs. And birdnest drink.
What's good: Ice ball (ice kachang in ball shape and stuffed with ingredients. Freshly cooked red beans and syrups are not too sweet. And not too much milk is used. Perfect ending to a meal. Rating: 7 to 7.5/10 (from four tastings). Ask the main stall assistant to make the coffee - he's good at it. Rating for coffee: 7.5/10.
Singapore Food Trail
Level 1, Singapore Flyer
30 Raffles Avenue
Singapore 039803
Opening hours:
Sunday to Thursday: Open from 10.30am to 10.30pm
Friday & Saturday: Open from 10.30am to 11.30pm
Nearest MRT: Promenade (about 5 to 7-minute walk). You can also walk there from Millenia Walk or Marina Square.
About Universal Dining Pte Ltd
Universal Dining is the conceptual dining business arm under Select Group. It develops and manages themed food courts, at Changi Airport’s Terminal 2, the Singapore Expo and its latest development, Singapore Food Trail, to offer food-lovers a uniquely Singapore dining experience. Universal Dining aims to showcase the rich variety of Singapore cuisines by providing an easily accessible, one-stop destination to a gastronomic spread of famous hawker fare such as Bak Kut Teh, Nasi Lemak, Fried Kway Teow, Chicken Rice and more.
About Select Group Limited
Listed on the SGX-Catalist, Select® has been the leading food service provider to people from all walks of life in Singapore for 20 years. The Group, led by Managing Director Mr Vincent Tan and his team of professionals, manages thousands of dedicated staff trained in all aspects of the food service industry. With our extensive experience in the F & B industry, the Group has established a substantial brand presence in events catering and institutional catering, as well as Thai casual dining & food court in Singapore.
To stay competitive in the market, the Group has ventured into offshore catering, Chinese fine dining as well as themed food court. The latest projects under the Group are quick service restaurant and dessert chain business. As a reliable and professionally managed organisation, we adopt a pro-active stance in our relationship with clients. We respond to requests and enquiries promptly, and deliver a premium level of service backed by excellent infrastructure investment.
See pictures of the food and 'street' stalls at Singapore Food Trail
