Singapore Street Food Stalls Serve A Few Of The Nation’s Best Fare

SINGAPORE–Marvin Lowe lines upward at Hill Street Tai Hwa Pork Noodle at 10:30 a.m. to get a dinner of bak chor mee.

The bowl of noodles topped with minced pork, pork dumplings and meatballs and is chucked in chili paste and vinegar. Liver slices and dried sole fish are also in the mix.

If he’s lucky, Lowe might have the ability to receive his meal in 90 minutes. Hill Street Tai Hwa Pork Noodles became one of two street food stalls on the world to earn a star in the Michelin Guide. Now, diners cue up for at least an hour for the hearty bowls.

Lowe doesn’t mind the wait. He’s been eating at Hill Street for ages.

“Growing up, it becomes part of your thoughts,” he says. “That is why you keep coming back here.”

Singapore has its share of fine dining, but locals and people prefer to go facilities to taste dishes that are inexpensive yet well-prepared.

There are more than 100 hawker facilities in Singapore, and the number keeps growing. Some have 10 or fewer stalls in them. Some have more.

At every one, you can find a variety of cuisines because of Singapore’s proximity to so many other foodie destinations — Malaysian, Indian, Thai, Chinese, Middle Eastern. The large immigrant population has left its own mark.

“The hawker centre in Singapore is a service to the individuals,” says Tang Chay Seng, chef and owner of Hill Nevertheless Tai Hwa Pork Noodles, which his family started in the 1930s.

Seng has been cooking since he was a kid. He is currently in his 60s.

Along with a new wave of younger chefs is now putting its spin on dishes.

In Amoy Street Food Centre, two culinary College classmates, Ben Tham and Gwern Khoo, started A Noodle Story, That has Got a Bib Gourmand in the Michelin Guide.

Bib Gourmands are chosen by Michelin food inspectors, and cost diners $40 or less.

“Without doubt, there will be some critics because of our era,” Khoo states. “We prefer to let our food do the talking.”

A Noodle Story markets itself as the place for “the first and just Singapore-style ramen.”

Hong Kong-style wontons, a spring egg and a crispy prawn accompany the noodles. This is  topped with pork then  garnished with red pepper and sliced scallions. A little bowl, that isn’t so little, costs $5. A monster bowl is  9.25.

“Singapore’s hawker facilities are something quite unique in this part of earth,” Khoo states. “it is a melting pot of different cuisines at inexpensive prices. Most Singaporeans have the majority of their outdoor food in hawker centers because it’s cheap, tasty with huge varieties.”

One of the most popular hawker center dishes is chicken rice. It is a dish — boneless chicken, rice cooked with chicken fat and bones, ginger, peppermint vegetables and broth. Straightforward, yet various food stalls vie for the title of greatest chicken rice producer.

In the Tiong Bahru Market Hawker Center, Tiong Bahru Hainanese Boneless Chicken Rice has received a Bib Gourmand designation in the Michelin guide.

“It is comfort food actually,” says Naseem Huseni, a tour guide who specializes in food. “When I travel and return to Singapore, this is actually the very first thing I want to eat.”

Read the gallery above for a number of Singapore’s many street food options.

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