Hawker centres are a core component of the food scene in Singapore. There are so many hawker centres scattered around the country with each one having its own style, flair and speciality. Wherever you may be, there’s probably a hawker centre near you. Some of the most famous and popular ones include Maxwell, Chinatown Complex, Tekka Centre and Old Airport Road. The issue with these is that a lot of the food (that aren’t, in origin, Malay or Indian) will not be halal. So, I’m nominating the Bedok Food Centre as being the best hawker centre in the country because a) you can find a lot of the traditional Singaporean dishes all under one roof and b) most if not all of the food here is halal (which is rarer than you’d imagine). And the biggest sign of how good it is? Not a tourist in sight! Couple that with the feedback I received when posting about this on Instagram and TikTok – evidently locals love this place. In this post I’m going to identify some of the dishes you need to try here.
The only halal Hokkien Mee in the country
Hokkien Mee traces its roots to the Hokkien Chinese community, known for their distinct culinary traditions. Over the years, this dish has evolved and adapted, becoming a cherished part of Singapore’s hawker food culture. It’s a testament to the island’s multicultural identity. At its heart, Hokkien Mee is a noodle dish, but what sets it apart is the dance of flavours created by its unique mix of ingredients. Thick yellow noodles and thin rice vermicelli are stir-fried with a medley of ingredients that typically include prawns, squid, eggs, and a symphony of aromatic spices. And the stall here in Bedok is the only halal one I found in the country. Since then I have been told that there are others in the country, but I couldn’t find any info on them from outside the country.
Hainanese Chicken Rice: the national dish of the country
Originating from the Chinese province of Hainan, this dish made its way to Singapore through immigrants who brought with them a culinary tradition that would soon become a defining part of the nation’s food culture. Over the years, Hainanese Chicken Rice has evolved, with Singapore adding its own unique twist to this timeless classic. At its core, Hainanese Chicken Rice is a dish of elegant simplicity. Poached chicken, perfectly cooked to retain its tenderness, is served atop fragrant rice cooked in chicken broth. The magic lies in the subtly flavoured rice, which absorbs the essence of the chicken broth, creating a delicate canvas for the star of the dish.
Carrot Cake, but not what you think
Singapore’s culinary scene is a vibrant tapestry woven with diverse flavours, and among the myriad of delights, one dish stands out, surprising the taste buds with its unique name and even more unique taste – Carrot Cake. However, unlike its Western dessert counterpart, Singapore’s Carrot Cake is not sweet, nor does it contain any carrots. Prepare to be delighted as we dive into the intriguing world of Singaporean Carrot Cake. Let’s unravel the mystery first – Singaporean Carrot Cake doesn’t contain carrots. Instead, it’s a dish made from radish, or what locals call “white carrot.” The dish comes in two variations: black and white. The black version is stir-fried with sweet soy sauce, while the white one remains unseasoned. Carrot Cake is a staple in Singapore’s bustling hawker centres, where local culinary treasures are served at affordable prices. Hawker stalls, with their woks ablaze, expertly churn out plates of this delectable dish, offering locals and tourists alike a taste of Singaporean comfort food.
Putu Piring: the snack that broke the internet
Putu Piring is a traditional Malay steamed rice cake, a delectable marriage of gula melaka (palm sugar) and finely grated coconut encased in a soft, pillowy exterior. This sweet treat has deep roots in Malay culture and has found its way into the culinary fabric of Singapore. Crafting Putu Piring is an art, and the skilled hands of hawkers play a crucial role. The process involves creating a mixture of rice flour and water, forming it into delicate cones, and then filling them with a burst of liquid palm sugar. These gems are then steamed to perfection, creating a mouthwatering symphony of textures.
Sambal Stingray
Nestled within the heart of Singaporean cuisine is a dish that perfectly encapsulates the city-state’s culinary prowess and diverse flavours — Sambal Stingray. This mouth-watering delight is a testament to the nation’s love affair with seafood and bold, spicy flavours. Let’s embark on a culinary journey to discover the allure of Sambal Stingray. At its core, Sambal Stingray is a grilled stingray wing generously slathered in a rich and robust sambal sauce. The stingray, a meaty and succulent fish, is elevated to new heights by the complex and aromatic sambal, creating a harmonious dance of flavours. While high-end restaurants might offer their take on this classic, the true essence of Sambal Stingray is found in the heart of Singapore’s hawker centres. Hawker culture adds a layer of authenticity and communal dining that enhances the overall experience. Sambal Stingray isn’t just a dish; it’s a representation of Singapore’s rich culinary heritage. It reflects the nation’s multicultural identity, blending Malay, Chinese, and Indian influences into a single, harmonious bite. Unfortunately, the stall (Noi Kassim BBQ) that does this was closed on the day we visited and they are closed on Mondays and Tuesdays.
Salted Egg Chicken Rice
At the heart of this gastronomic delight is the velvety salted egg sauce. A harmonious blend of creamy, savoury, and slightly sweet notes, the sauce is crafted from salted duck eggs, curry leaves, chilli, and a dash of magic. This luscious concoction transforms a simple dish into a decadent feast for the senses. The star of the show is undoubtedly the crispy fried chicken. The chicken is expertly marinated, ensuring each bite is a symphony of flavours. The golden-brown exterior crackles with every bite, revealing succulent and tender meat within. This perfect marriage of texture is what elevates Salted Egg Chicken Rice to a league of its own. This can also be found at Noi Kassim (closed on the day we visited), but we were fortunate enough to try it elsewhere.
Pisang Goreng and Ondeh Ondeh
Here you’ll also find a kuih stall; a stall that sells sweet snacks as well some savoury snacks. From the snacks the most popular being pisang goreng, which is a banana fritter. A very popular sweet snack in this part of the world. Crispy on the outside and sweet and creamy on the inside. Can’t go wrong. Another popular snack here is the Ondeh Ondeh, also known as Klepon. This is a sweet snack of sweet rice cake balls that are filled with molten palm sugar and then coated in grated coconut. Green and inviting in colour and once bitten the palm sugar syrup fills your mouth with goodness.
Bamboo Nasi Rendang
Rendang, a slow-cooked coconut and spice-infused dish, holds a special place in Indonesian cuisine. Traditionally prepared with beef, the rendang sauce is a rich blend of coconut milk, lemongrass, galangal, turmeric, and a medley of spices. The slow-cooking process allows the meat to absorb the complex flavours, resulting in a tender and flavour-packed dish. What sets Bamboo Nasi Rendang apart is the ingenious use of bamboo tubes for cooking the rice. This traditional method imparts a distinctive aroma and flavour to the rice, elevating it to a level of sophistication that perfectly complements the boldness of rendang.
Drinks
In this part of the world, no food trip is complete without a refreshing drink or two. And when here why settle for boring drinks you’re used to elsewhere. Spice it up and try something new. We tried three drinks here. The first one is something we noticed all the locals were getting and that is the sugar cane juice (now I can’t remember if I got the + lemon version or not). As expected this hit the spot and this wasn’t anything new for us either, we’d tried this before. The second drink was star fruit juice. Star fruit is a notoriously sour fruit, quite possibly one of the most sourest fruits in the world. Was the drink drinkable? It was more than drinkable! It was actually super refreshing and then I wondered of course it would be. I mean lemon juice works so why can’t star fruit. And the final drink we got was something unique and popular to Singapore: barley juice. You can get a hot or cold version. We obviously got the cold one. We were a bit apprehensive, but you know what? It was actually really delicious. It was sweet and it had a nice subtle rice flavour to it.
Getting there:
Google Maps location link
