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Indulge in the most 'sedaaap' Heritage Hawker foods from around Singapore as HungryGoWhere brings you 9 of the most beloved heritage hawkers for a one-day only BIG EAT OUT!
In between eating, feel free to browse through our more than 30 Flea Market Stalls or enjoy discovering Singapore's rich Peranakan's history at the Peranakan Museum while balloon artists and face painters stand ready to entertain your kids!
Best of all, proceeds from the food coupons you purchase will go towards supporting the Andrew and Grace Home, Operation Smile and Jamiyah Darul Ma'wa charities. So come, Eat and do something Big! You may even catch Singapore's famous funny man, Mark Lee, and Singapore's top food blogger, Dr Leslie Tay (ieatishootipost.sg) next to you!
Early birds could even get a special tour of the museum from Mark Lee himself! Registrations can be made at the front desk of the Peranakan Museum upon purchase of the $10 coupon pack. Limited capacity, on a first-come, first-served basis.
The HungryGoWhere Big Eat Out is held in conjunction with Explore Singapore, the National Heritage Board's annual campaign to create a museum-going culture. For more information on Explore Singapore, visit www.exploresingapore.com.sg.
Where: Peranakan Museum Carpark, 39 Armenian Street (next to Substation)
When: 22 November, Saturday, 12 noon – 5pm
Ticket Sales: To be purchased on event day. $5 food coupon pack (inclusive of ONE free entry to Peranakan Museum);
$10 food coupon pack (inclusive of TWO free entries to Peranakan Museum); Admission to the Peranakan Museum is only $2 (UP $6 adult or $3 concession)
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Our Heritage Hawkers
The National Heritage Board and HungryGoWhere recognise our rich history of heritage food with these 9 beloved Heritage Hawkers.
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HOCK LAM BEEF
Founded in 1911, this traditional Teochew Beef Noodles is a four-generational business that began at famous Hock Lam Street 97 years ago. Mr Tan, the great grandfather of current owner Ms Tina Tan, came from Swatow to Singapore and set up this famous stall with his newly created beef stock recipe and signature chilli sauce (with 16 ingredients) that remains secret till this day. Since then, Tina, her father and grandfather have preserved the heritage of traditional Teochew Beef Noodles at Hock Lam, with its beef still sliced by hand and no tenderizer used, its soup boiled from scratch for many hours, and its dry noodles coming with salted vegetables and plenty of ground nuts. |
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KWONG SATAY
Kwong's Satay traces its roots back to the 1960's when Mr Wong Chee Kwong's Grandfather started peddling satay from a Trishaw around the Katong area. The recipe was then passed down to his father, and then down to Mr Wong who in 1982 set up his stall in Geylang Lorong 29. Kwong's Satay preserves the Hainanese traditional family recipe of marinating its satay with cumin, fennel, cinnamon, star anise, nutmeg and the expensive spice, saffron, and lending a Nonya touch with its use of serai (lemon grass), kunyit (tumeric), buah keras (candle nut) and lengkwas (greater galangal). What makes them stand out as well is their continued use of the traditional Hainanese satay sauce, which is served with a generous dollop of mashed pineapple. Try their signature pork loin satay, a traditional favourite through the years! |
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PERAMAKAN
Although the restaurant started only in 2003, Peramakan faithfully preserves the Peranakan tradition that has been passed down for generations to Bibik Poh Neo, Mr Kelvin Lee's wife. Determined not to let these traditional recipes die out, Mr Lee started his restaurant in the Nonya district of Joo Chiat and recently moved to its new location at Keppel Club where their large number of regulars have followed them there. However, nostalgic Joo Chiat residents would not forget the memory of long queues of people at PeraMakan's original Joo Chiat stall craving for their authentic, signature Nonya dishes that include their Ayam Buah Keluak, Beef Rendang (made from Shin Beef and slow cooked over fire for hours) and Durian Chendol (with homemade chendol and using only freshly squeezed coconut). |
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HILL STREET CHAR KWAY TEOW
Truly a heritage hawker master, Mr Ng Chang Sing's Hillstreet Char Kway Teow is probably the most well known Char Kway Teow in Singapore, having fried this dish for 47 years since he started out as a 16 year old apprentice in 1961 at Wayang Street (Now called Eu Thong Sen Street). Taking over the store from the master hawker a few years later, he made his name when he moved to Hill Street in 1985 and finally settled to his present Bedok location in 2000. Mr Ng's secret in churning out his heritage char kway teow lies in his masterful frying technique, honed and improved over the years, use of a special recipe, secret black sauce, and sheer experience that has made him truly a legendary heritage hawker. |
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KWAY GUAN HUAT JOO CHIAT ORIGINAL POPIAH
Another heritage hawker with decades of history, Kway Guan Huat harks back to the mid-1930s when its late founder Quek Tren Wen left his hometown in Anxi from China's Fujian province to carve out a living in Singapore. Armed with dexterous popiah making skills bequeathed from his father, the frugal but enterprising Quek worked for two years before striking out on his own. In 1938, he rented a shophouse in Joo Chiat (from which the business still operates today) to hawk his fare and perfect his craft under the eponym. Their freshly home made popiah skin wonderfully tasty ingredients such as Sri Lankan crabs and homemade crispy fish crackers coupled with their consummate skill at rolling the popiah have made them a heritage master over the years. It is rumoured that the President's maid comes here regularly to buy and takeaway (tar pow) the popiah! |
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SAJIS INDIAN FOOD
Founded in the 1960s when current stallowner, Sabeek's grandfather started working for his great granduncle in the famous Sarabat stalls at Waterloo Street near the old SJI, Sajis has been preserving the heritage of Indian rojak and Indian Mee Siam through the years. Its rojak and sauces are freshly made every day (unlike the factory mass produced versions sold in most Indian rojak stalls today), faithfully following recipes passed down by Sabeek's grandfather who perfected them over the years. The humble but truly nostalgic Indian Mee Siam that has been preserved and served at Sajis is another fast disappearing heritage dish in Singapore, with many young people having no idea about this Indian variant from the more commonly found Malay version. Try it to believe it! |
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THYE HONG FRIED HOKKIEN MEE
Frying since 1970 at his original stall at Koek Road using a push cart, Mr Lau Thye Hong steadily built his name over the decades to become one of Singapore's leading Fried Hokkien Mee exponent. In between, he moved to the famous Orchard Road carpark hawker centre (next to the former Specialist Centre) that many people still remember today, before settling in 1977 at his present location at Newton Hawker Centre. With his superior frying technique, the use of fresh prawn stock and chilli, his Fried Hokkien Mee has kept regulars coming back again and again over the years. |
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OLD CHANG KEE
In 1986, Mr Han Keen Juan brought over the first curry puff stall in a Mackenzie Road coffee shop opposite Rex Cinema and built a curry puff empire called Old Chang Kee. Today, Old Chang Kee is the leading name in curry puffs and a variety of other hot savouries. |
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NASI PADANG SABAR MENANTI II
In the late 1920s, the late Haji Marlian Athar arrived in Singapore and started a humble small food stall, called Sabar Menanti, with his wife Hajjah Rosmah Mailu at the famous Kandahar street in Kampong Java. Sabar Menanti's famous Nasi Padang became so well known over time that long queues would form, and all the food would be sold out by lunchtime. In 1995, Sabar Mananti II was set up by Haji Marlian Athar's eldest daughter, Maryulis Bagindor Marlian, to continue her father's fine food tradition and showcase heritage Nasi Padang food. With such a rich heritage history behind them, it is no wonder that many regular patrons have been returning again and again for their popular beef rendang, chicken kalio, ikan bakar and sotong sambal. |
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* Photos courtesy of the hawkers, Dennis Goh (HungryGoWhere) and Dr Leslie Tay (ieatishootipost)
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