10 Best Singapore Street Food That Are Worth Travelling For

10 Best Singapore Street Food That Are Worth Travelling For

Singapore Street Food has achieved world-class recognition, making our city one of Asia’s biggest culinary destinations. Many of us spend a huge part of our lives eating and drinking at hawker centres. The enticing aroma of chicken rice, and captivating fragrance of grilled satay invade our senses and we know we need to get them. We don’t even mind travelling from the West to the East just for a plate of fluffy, crispy prata. With such a great variety of street food leaving you spoilt for choice, let us help you decide where to go, and what to order.

• Mr and Mrs Mohgan’s Super Crispy Roti Prata
• Sungei Road Laksa
• Haron Satay
• Xiao Di Fried Prawn Noodle
• Foong Kee Roasted Noodle
• Guan Hin Homemade Carrot Cake
• Hill Street Fried Kway Teow
• Yishun 925 Chicken Rice
• Hoover Rojak
• Seng Kee Mushroom Minced Meat Noodle

Mr and Mrs Mohgan’s Super Crispy Roti Prata

Good, artisanal pratas are hard to come by. So if you haven’t tried Mr and Mrs Moghan’s prata, you should. Mr Mohgan has been making prata for more than 30 years. He makes his own dough, cooks the curry, and flips the prata all by himself. The pratas here are fresh and super crispy.

They have 3 types of curry – mutton, fish and dhal. The curry goes really well with the prata, and we promise that you won’t be disappointed.

Sungei Road Laksa

Despite the long queue at Sungei Road Laksa, we always brave the queue to have a taste of what we think might be the best laksa in Singapore. The broth is cooked over a charcoal fire, which we believe is one of the leading contributors to its great taste.

The laksa rocks a beautiful orange hue and is topped with a generous amount of cockles and green laksa leaves. We finished every last bit of the gravy, which left us craving for a can of ice-cold Coke in the sweltering heat.

Haron Satay

There are plenty of stalls selling satay at East Coast Lagoon Food Village but this particular stall has been in the business for 38 years. Ms. Lynna is a 2nd generation hawker who took over the business about 6 years ago, when her father fell ill.

The satay, rice cakes and satay sauce here are all handmade, and they are not stingy with the portion. We enjoyed dipping the succulent meats into their homemade satay sauce, which contains a generous amount of peanuts. You should not miss out this particular Singapore street food!

Xiao Di Fried Prawn Noodle

This has to be my favourite Singapore street food. This plate of scrumptious Hokkien Mee comprises yellow noodles, bee hoon, eggs, bean sprouts, sliced pork belly, prawns, squids, garlic and pork lard. The noodles are well infused with prawn stock, and we particularly enjoyed the strong taste of ‘wok hei’. Also, the house-made chilli sauce will knock your socks off.

We like pairing this local fare with a cup of fizzy Coke to balance out the savouriness, giving our palates a feel of sugary sweet heaven.

Foong Kee Roasted Noodle

Chef-owner Derrick serves up gratifying plates of wanton mee with char siew. The springy noodles have a nice bite, while the glistening char siew is well caramelised and possesses a good amount of smokiness. The char siew contains a right mix of lean meat and fatty layers. We are always excited to sink our teeth into the juicy char siew.

Guan Hin Homemade Carrot Cake

At the mention of carrot cake, many tourists would think about the dessert, but our version features savoury radish cubes, a popular local fare that’s a must-try if you’re visiting Singapore. You will see huge round aluminium trays filled with homemade carrot cake here. It’s such a rare sight because most of the carrot cake stalls do not make their own carrot cake anymore, but simply get them from suppliers.

Every day, the old couple tending Guan Hin Homemade Carrot Cake makes the carrot cake at their stall, before cutting them up into huge chunks, and frying them upon order. You can have either the white or black version. We prefer the black version which is mixed with thick and rich black sweet sauce. Oh, they are generous with eggs too.

Hill Street Fried Kway Teow

The owner of Hill Street Fried Kway Teow whips up delectable noodles with a smoky aroma. If you take a closer look at his wok, he uses a very shallow wok which is probably only 5 inches deep. This is to ensure that the kway teow is fried uniformly.

A plate of fried kway teow has quite a number of ingredients in it. Think beansprouts, eggs, crispy pork lard and sweet dark sauce. Hill Street Fried Kway Teow also adds chives which is believed to enhance the flavour of the noodles.

Don’t forget to pair this delicacy with a refreshing glass of ice-cold Coke. There’s just something about the fizzy drink that goes exceptionally well with Fried Kway Teow.

Yishun 925 Chicken Rice

How can you miss out chicken rice when talking about Singapore street food? It started with just one stall in Yishun, but now, they have a few stalls around Singapore.

The chicken here is cooked just right and is smooth and palatable. We liked that it is served deboned, which makes it more convenient for consumption. The soya sauce which the chicken is drenched in is pretty well executed too.

Hoover Rojak

The freshness of the ingredients here and use of tip-top shrimp paste are just two of their selling points. The components in Hoover Rojak are blended to perfection, with the right amount of crunchy and zesty flavours. How can we not mention the generous amount of jellyfish strips, creamy century egg and torched ginger shreds included? Very few rojak stalls include these three ingredients in their creations these days. Remember to include the Hoover Rojak’s special chilli paste for an extra kick. If you crave an ice-cold drink to battle the spiciness, a can of coke might just do the trick.

Seng Kee Mushroom Minced Meat Noodle

This is another Singapore street food which you have to try! Nothing is more welcoming than a rich bowl of fish maw soup filled with generous servings of minced pork, pork liver and quality fish maw. Seng Kee has been in business for 36 years and their cloudy fish maw soup is a stunner. Boiled with pork bones for hours, dried sole fish (ti poh) is added for extra depth and umami.

As much as we enjoyed this piping hot bowl of rich and flavoursome broth, we broke out in perspiration in the scorching hot weather. We countered the heat with a can of ice-cold Coke and gulped it down within minutes.

Coca-Cola® is a popular beverage among both the young and old. Besides complementing Singapore Street Food, the soda helps cool us down on a hot day. Head over to Coca-Cola® SG’s Facebook and Instagram to find out more about other local favourites that can be enjoyed with Coke®.

This article is brought to you in partnership with Coca-Cola®, the opinions are of the writers’ own.

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