Chili crab may be Singapore’s most famous dish. However, two hundred-plus hawker stalls and infinite restaurants offer a treasure trove of lesser-known Singapore specialties. During my latest ride to the Lion City, I went on a Next-Gen Hawker Tour with Wok ‘n’ Stroll to see what the city’s younger cooks are dishing out. We met our guide, Simon, at five p.m. On the Amoy Street Food Centre in the Central Business District. With dozens of stalls in the two-story area, we were glad Simon knew the quality spot to slurp noodles.
Our first forecast turned into A Noodle Story, based on Ben Tham and Gwern Khoo. Both have been chefs in high-end eating places until they decided to turn out to become “hawkerpreneurs” and start their stall, which has obtained Michelin’s Bib Gourmand designation for specialties together including Hong Kong egg noodles in Japanese-style ramen with sous vide red meat. Customers started to trickle in properly because the stall opened at five:30 p.m.; locals recognize A Noodle Story serves the most effective two hundred bowls in keeping with day.
After our hawker center, we walked down what is considered one of Singapore’s fascinating streets to another Bib Gourmand spot, the Coconut Club. This famous hangout is owned by Lee Eng Su, who focuses on nasi lemak, a rice dish made from coconut milk and a pandan leaf, with chicken, egg, sardines, peanuts, and chili served on the side. He perfected Malaysia’s national dish using coconut sourced from Malaysia for the rice, anchovies fried fresh, farm-raised chook, and a sunny-side-up egg.
For dessert, we had cendol: shaved ice crowned with purple beans, coconut milk, rice jelly, and palm sugar. Our stomachs were already full, so we waddled over to our last stop: Chinatown Complex. Here, we attempted our most adventurous dish at Jin Ji Teochew Braised Duck & Kway Chap. Simon advised us that the right way to consume this dish is to revel in every factor one by one or mix the chili with the fragrant rice.
The small stall has been around since 1983, with Melvin, formerly a mechanic, taking over after his father handed it away. He wakes up every day at 5 a.m. To start the duck and kway chap: flat noodle rolls with broth served with a side of pig liver, glutinous rice balls, and radish. Melvin’s rendition of this conventional Singaporean dish earned him a visit from Anthony Bourdain. We have been nearly bursting after our bowl of duck and kway chap. Still, before we parted ways with Simon, he shared the names of some of his favorite restaurants and hawkers, and we happily followed his guidelines over the next few days.
