17 Best Stalls You Should Try at Golden Mile Food Centre

Golden Mile Food Centre was opened in 1975 for the resettlement of street hawkers from Jalan Sultan. Now, it houses famous hawker stalls that offer a variety of local dishes such as char kway teow, hokkien mee and chicken rice. We’ve rounded up the some of our favourite stalls here that are worth putting on the calories for.

Ah Xiao Teochew Braised Duck

Nestled in the basement, Ah Xiao Teochew Braised Duck is one of the best food options in the Army Market. I love that their meats are uniformly cut.

The duck was doused with a braising sauce that had been boiled for a long time. The braising sauce is made according to a traditional recipe. The duck was incredibly tender, and would have been awesome on its own, but the braising sauce just made it even more delicious. Don’t be surprised if you find yourself ordering another plate of duck to go along with your unfinished rice.

Charlie’s Peranakan

Uncle Charlie’s mother is a Peranakan. He picked up his culinary skills from her, and started selling Peranakan cuisine in Bukit Merah since the 1980s. Their menu is quite impressive – it consists of Peranakan dishes such as Babi Assam, Beef Stew, Toh Hay, Itek Sio, Bakwan Kepiting, Chap Chye and Babi Pongteh.

Chef Choo Signature

Finding restaurant-worthy food in a hawker centre, at crazy affordable prices, seems unbelievable, but Chef Choo Signature has made the impossible a reality. Choo Siew Leong, the 32-year-old behind the newly opened Chef Choo Signature, used to cook in a 5-star hotel restaurant before striking it out on his own.

The Sizzling Seafood Spaghetti contained a good portion of prawns, mussels and clams. The seafood was cooked just right, and the spaghetti was al dente. I liked how the tomato sauce bound the spaghetti and seafood together beautifully.

Choon Kee Roasted Delights

Originating from Ang Mo Kio Industrial Park 2, Choon Kee Roasted Delights serves up all the roast meat classics. This includes Roasted Pork, Char Siu, and Roasted Duck meat. Of course, I had to try everything.

The Roasted Pork had a shatteringly crisp skin, while the Char Siu was coated in a delicious char siu marinade. Both meats were tender and moist as well. Paired with white rice and fresh cucumbers, this dish did not take long to be wiped clean by me! The Roasted Duck Drumstick Rice ($6) is definitely worth it for its superior flavour and tenderness. What stood out to me most was the duck skin, which was actually crispy!

Flourful Delight 知味面点

The father-and-son duo who runs Flourful Delight make their dumpling skin by hand. If that isn’t a sign of quality, I don’t know what is!

Subpar Xiao Long Baos often have a thick, chewy skin, which makes it hard to get to the delicious broth within. What makes Flourful Delight’s Xiao Long Bao ($5.50 for 6 pieces) stand out is how delicately thin the dumpling skin is, while still being strong enough to remain intact when you pick them up with your chopsticks. Pair these dumplings with some vinegar and ginger slices to cut through the richness of the pork broth!

Golden Mile Special Yong Tau Foo

Don’t set your expectations too high for this bowl of yong tau foo. It isn’t fantastic, but comforting enough, and gives one a homey feel. One of our dining partners commented that, “the yong tau foo 有妈妈煮饭的味道 (tastes like homecooked meals by his mum)”. At this stall, you have to select a minimum of 8 pieces, and only beehoon is served.

Hainan Hokkien Mee

This is perhaps the driest plate of hokkien mee you can find in Singapore! The owner leaves the stock to simmer till it has evaporated, ensuring that the flavours are locked into the yellow noodles and bee hoon. Therefore, you get a plate of hokkien mee that’s immensely rich in flavours, with a lingering smoky fragrance!

Hainanese Boneless Chicken Rice

Don’t be deceived if you don’t see a queue here, as customers are advised to sit down and wait for their meals to be served. The wait can be quite long, so be sure to check the waiting time before you order if you’re in a rush. The rice is fragrant, but a tad undercooked on that particular day. The chicken, on the other hand, is smooth and tender.

Keng Heng (Whampoa) Teochew Lor Mee

One of the best parts of Keng Heng (Whampoa) Teochew Lor Mee is its value. The dish is reasonably priced(from $3 – $5). I ordered a $5 portion and got a large serving of ingredients such as fried wantons, fish, fishcake, pork belly and crispy fish skin. With so many different ingredients, every bite of this Lor Mee will be a lovely surprise!

The thick, starchy sauce that makes Lor Mee so famous is either loved or hated by people. While I fall in the latter group, Keng Heng’s Lor Mee sauce is one of the best I have tried! I highly recommend adding all the sauces available at the stall, such as raw garlic, vinegar and chilli sauce. These sauces help lift the Lor Mee sauce, which can be quite heavy on its own. The auntie who takes your order adds in the sauces for you, so make sure to let her know if you want more or less of anything!

Kheng Fatt Hainanese Beef Noodles

Kheng Fatt is as authentic as it can be — their noodles are how Hainanese beef noodles are supposed to be. The translucent broth packed a strong beefy flavour, but was not overpowering. The smooth slippery tendon and chewy beef stomach (perfect with its chilli and lime) were evidently clean and did not have any stench at all.

I still prefer the dry Beef Mixed Noodles ($6) to the soup version. The thick gooey gravy that coated every strand of the thick beehoon makes every mouthful slurp-worthy! There is also a nutty aftertaste from the addition of peanuts. What a hearty bowl!

Kopi More

Owner Lawrence has a blend of Indonesian and Arabica beans and grinds it on the spot. What makes it so special is that Lawrence makes the coffee using an espresso machine, before adding sugar, evaporated milk and condensed milk to further enhance the aroma. Each cup is affordably priced at just $1.50! The stall serves home-baked chiffon cakes too.

Nasi Ambeng Nenek Leng

Nasi Ambeng Nenek Leng is a family-run business that just opened two months ago at Golden Mile Food Centre. Roanny’s mother starts her day as early as 2am to prepare the different dishes, which are all made from scratch daily.

Nasi ambeng is a beautiful ensemble of contrasting textures, colours and flavours. The huge platter was so eye-catching that everyone shifted their attention to our table. A mound of white rice was surrounded by a myriad of ingredients – beef rendang, curry chicken, salted Bombay fish, sambal goreng, begedil, winged beans, serunding, beef lungs, achar, and ikan bilis with peanuts.

Yong Kwang Yummy Seafood

Yong Kwang Yummy Seafood is helmed by 24-year-old Chris Eng. It is a personal venture that he started after a 14-year long apprenticeship under his father at Star Yong Kwang BBQ Seafood, Alexandra.

You must try their salted egg pork ribs! The very first mouthful of the ribs were so good that I made a pact with myself to never settle for less again! We also tried the san lou hor fun. There is nothing more comforting than the hot and silky gravy that accompanies hor fun!

YouFu Fried Hokkien Prawn Noodle

The owner, Andre Ong, is only 21 years old. Andre started helping out at his father’s hokkien mee stall in Toa Payoh when he was in secondary school. Now, his father and him run YouFu Fried Hokkien Prawn Noodle.

YouFu serves the dry version of Hokkien Mee. One thing worth noting is that you can choose to fry the noodles with thick or thin vermicelli. I would say go for the thin bee hoon and let it soak up the savoury prawn broth. Andre takes his time to fry the noodles and let the noodles capture the breath of the wok. You are guaranteed to get a rich and intense smoky flavour in every mouthful. For $5, the portion is substantial with squid and prawns buried underneath the noodles.

Zhao An Granny Grass Jelly

Grass Jelly is a refreshing treat in this hot weather. There are 4 toppings to choose from, so you can customise your bowl to your liking.

Each small bowl of grass jelly costs $1.50 while every additional topping costs 50 cents. I had to go with my favourite 2 toppings (longan and nata de coco) and I absolutely love the combination! The grass jelly had a consistent texture and was extraordinary smooth and slippery. The chunks are quite big so cut them into smaller pieces with the metal spoon if you like.

75 Ah Balling Tang Yuan

Despite having a few branches islandwide, 75 Ah Balling Tang Yuan still makes their great balls of love by hand, and stuffs them generously with 5 types of filling, including a unique green tea filling. The green tea glutinous rice balls are slightly chewy, yet firm. Feel the rich fillings disintegrate into a sweet mess in your mouth. Moreover, you can choose your desired soup from the classic peanut, longan, ginger, and almond soup bases.

91 Fried Kway Teow Mee

Ever heard of char kway teow with chye sim and ikan billis as toppings? Well, you can find it here! Owner, Mr. Tan, explained that his char kway teow is stir-fried with a special broth that takes about 10 hours to prepare. The wok hei is really gratifying. Adding ikan billis into each plate gives the dish a nice crunch, with an accentuated savouriness. This is a twist on the traditional char kway teow, and is certainly worth a try.

MissTamChiak.com made anonymous visits and paid its own meals at the stalls featured here.

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