York Hotel Singapore’s iconic Penang Hawkers’ Fare hits 40 this year, all thanks to the kampung that keeps it going
- Started in 1986 by York Hotel Singapore, the Penang Hawkers’ Fare has been an ever-popular buffet for the past four decades.
- The event brings together a curated selection of Penang’s famed street eats, featuring 14 classic dishes in an all-you-can-eat buffet format.
- We catch up with the visiting Penang hawkers and long-time hotel staff to uncover the stories, passion, and people behind this iconic experience.
Woks crackle, fragrant broths simmer, and the unmistakable aroma of Penang street food fills the air as diners stream steadily into the dining hall.
At the Penang Hawkers’ Fare at York Hotel Singapore, the lively scene of families, friends, and even young children gathered around long tables, has become a familiar ritual.
Can you believe that this much-loved buffet marks its 40th anniversary this year?
Frankly, sustaining the event for four decades and building a loyal following along the way is an impressive achievement.
And of course, such a milestone wouldn’t have been possible without the kampung behind it all: The dedicated hawkers who have returned year after year to run the stalls, as well as the York Hotel’s F&B team working tirelessly behind the scenes.
How it works
The long-running food event is known for bringing authentic Penang street fare to Singapore, spotlighting 14 timeless favourites across 12 stalls in a buffet-style format — all made a la minute.
If you’ve visited, you’d know that each stall is helmed by the visiting Penang hawkers themselves. Yes, you read that right — each hawker has an established business back home, and have travelled all the way from the Malaysian state, so you can be sure you’re getting the real deal!
Dishes here are portioned in smaller servings, making it easy for diners to try a variety of bites across the spread and go back for the ones they enjoy most.
The buffet also comes with free-flow of coffee, tea, teh tarik, calamansi juice, and Bandung (rose syrup drink).
From Mondays to Thursdays, the buffet is priced at S$38 per adult and S$23 for children aged five to 11. On Fridays, weekends, and public holidays, it’s priced at S$42 per adult and S$27 per child.
It takes place three times a year at York Hotel Singapore — in March, September, and December — with each stint running for about two weeks.
The current March edition runs until the 29th, so catch it while you can, and reserve a table early, or you’ll have to wait for the next one later in the year.
Really, where else can you enjoy the best of Penang fare, all under one roof, sans the flight?
Straight from Penang to Singapore
First launched in 1986, the buffet began modestly, with just 10 stalls set up in one of the ballrooms at York Hotel Singapore.
Riding on Singaporeans’ huge enthusiasm for Penang street food, the event quickly gained traction.
In the 1990s, the Penang Hawkers’ Fare was moved to White Rose Cafe, the hotel’s buffet-restaurant space, which could hold up to 150 diners. The hotel also eventually settled on the 12-stall line-up that diners see today.
In 2016, an open-concept kitchen was introduced, allowing diners to watch the hawkers in action — particularly at the crowd-favourite stalls dishing out char kway teow, oyster omelette, and roti canai.
The curated spread also features items, including pasembur — a Malaysian salad with shredded cucumbers, beancurd, turnip, bean sprouts — alongside cuttlefish kang kong, ban chang kueh (a crispier take on min jiang kueh), plus kway teow soup.
Here, all of the Penang hawkers are carefully handpicked for their craft and culinary expertise.
Each unique dish is prepared just as it would be, at the hawkers’ own stall in Penang, using time-honoured recipes and cooking techniques.
The line-up of hawkers has also remained largely consistent over the years, to preserve both quality and familiarity for loyal York Hotel diners — something regulars have come to know and love.
Most ingredients are sourced locally, in compliance with regulations from the Agri-food & Veterinary Authority of Singapore, while certain herbs and sauces are flown in from Malaysia whenever needed.
Overseeing it all is York Hotel’s executive chef Ho Chan Fei, who conducts regular quality checks during service to ensure that hygiene standards and food quality are maintained.
The faces of Penang Hawkers’ Fare
Food aside, it’s the people that make or break a tradition, and it’s no different here.
We spoke to some familiar faces, who have since become fixtures at the buffet.
Coordinator and ice kachang man: Lee Eng Huat, 70
First up is the lao jiao (a Hokkien term for a seasoned veteran) of the group: 70-year-old Lee Eng Huat — the man behind the ice kachang (shaved ice) and chendol stall, serving up two of Penang’s most beloved desserts, piled high with colourful toppings.
Eng Huat and his brothers are the third-generation owners of his family’s ice kachang business in Penang.
These days, he considers himself semi-retired, with the fourth generation — his nephews — running the stall back home. Still, he continues to make the trip to Singapore for every edition of the Penang Hawkers’ Fare.
Among the regulars here, he is known as the “ice kachang man”, a nod to his speciality.
“I’ve been coming to York Hotel for the Penang Hawkers’ Fare for more than 30 years now, and I’ve participated more than 60 times,” he recalls.
The first-ever invitation from the York Hotel decades ago caught him off guard.
“In the 1980s, it was quite uncommon for hotels to invite hawkers like us to take part in a food promotion,” he says. “When York Hotel approached me to coordinate it, I felt honoured.”
Today, Eng Huat is the bridge between the York Hotel team and the Penang hawkers participating in the event.
“I’ve known many of the hawkers in Penang for a long time. Working together here has helped us build a stronger bond — we feel like one big family,” he adds.
Dancing char kway teow lady: Chew Ai Imm, 47
Buffet regulars will also know to make a beeline for the char kway teow stall, run by the spirited 47-year-old Chew Ai Imm.
On social media, she’s often dubbed as the “dancing char kway teow lady”, thanks to her distinctive technique of tossing noodles over the wok.
It’s no wonder the stall draws a crowd. Her char kway teow is rich in wok hei, delivering bold, smoky flavours that make it a hit with both first-timers and returning regulars.
The standard version carries a gentle heat, though diners can request a non-spicy plate when ordering.
“Due to an old injury, I have to rely more on my hips than my wrist, when frying the noodles. That’s why it might look like I’m dancing while cooking,” she explains.
While the “performance” wasn’t intentional, it has since become a signature moment at the buffet, with diners often stopping to snap photos and videos of Ai Imm in action.
The hotel even immortalised her on its 40th anniversary T-shirt, which features an illustration of Ai Imm frying char kway teow at her pushcart stall back home.
Good-vibes nasi lemak uncle: Daniel Soong, 55
Another Penang staple you can’t go wrong with is the ever-popular nasi lemak. The stall is helmed by the friendly Daniel Soong, 55.
Second-generation hawker Daniel believes in staying true to old-school flavours — honouring the way the dish was enjoyed by the earlier generations.
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His plate features all the requisite components: Coconut-infused rice, cucumber slices, a wedge of egg, and a Nyonya-style double-fried chicken wing (inche kabin). It’s also accompanied by a housemade sambal chilli with ikan bilis (anchovies).
The sambal, Daniel reveals, is a treasured recipe passed down from his mother. It has since earned plenty of compliments from diners and followers on social media.
“I always say the sambal is the ‘magic’ that completes the nasi lemak,” he says.
Unlike the fiery versions some may be used to, Daniel’s sambal leans slightly sweeter, armed with a subtle kick that brings the dish together without overpowering it.
It pairs beautifully with the pandan-scented rice — fluffy, fragrant and moist, without being too mushy.
For Daniel, it’s the relationships he has built over the years — with both the York Hotel team and returning diners — that keep him going.
“One of the most rewarding things for me is seeing diners return, year after year, just to enjoy our food,” he says. “Some would even keep in touch with me when they visit Penang. I’d also recommend places for them to eat and visit, and sometimes bring them to various eateries around the island.”
York Hotel Singapore’s long-serving F&B staff: Jennifer Long, 76
Besides the Penang hawkers themselves, another group works quietly behind the scenes to keep the event running smoothly — the F&B team at York Hotel Singapore.
One such person is the 76-year-old Jennifer Long, a service staff member whom diners may recognise at the front counter. For the past 40 years, she has been a constant presence at White Rose Cafe, and of course, at the Penang Hawkers’ Fare buffet.
Over the decades, she has found great fulfilment in seeing generations of diners return — often bringing along their children, and even grandchildren!
“I’m very proud to be part of an event that celebrates Penang’s hawker heritage and brings people together through good food,” she says.
For Jennifer and the team, the unwavering support from both the hawkers and diners is an immense source of pride.
The event’s 25th anniversary in 2011, which drew an overwhelming response, was a memorable moment for her. She recalls how the queue stretched all the way from the restaurant, through the hotel’s lobby and even to the open-air carpark outside, before the restaurant even opened!
Moments like these are a testament to how a simple call for earnest Penang fare has grown into a much-anticipated tradition — one that counts Jennifer’s own family among its loyal supporters as well!
What’s on offer
And of course, besides Eng Huat, Ai Imm and Daniel’s dishes, the other hawkers’ dishes are not to be missed out, either.
The oyster omelette is armed with a smoky aroma (as it should!) and that signature gooey-cripsy texture, generously studded with plump oysters in each serving.
There’s the very shiok Penang laksa as well. Its tamarind-based fish broth delivers a bright, tangy-spicy punch with every slurp, alongside thick, chewy rice noodles that hold up beautifully in the robust soup.
A personal favourite was the cuttlefish kang kong. Freshly blanched water spinach is paired with tender cuttlefish, then drenched in a thick sweet-and-spicy sauce and finished with crushed peanuts — an irresistible combination that’s hard to fault.
Not to be confused with our local roti prata, the roti canai is another crowd-pleaser. The flatbread variant is softer with a light crispiness on the outside, making it just as satisfying.
It’s best enjoyed dipped in dhal (lentil) curry or chicken curry, with a side of sambal chilli for those who enjoy a little extra heat.
March edition’s exclusive collectibles & prizes
To mark its 40th anniversary, the York Hotel has introduced a limited-time twist-and-turn instant draw at the entrance of White Rose Cafe, exclusively for the current edition, which runs until March 29.
Spend a minimum of S$200 in a single receipt, and diners can try their luck at winning enticing gifts.
Among the highlights are a one-night stay for two at York Hotel Singapore (inclusive of buffet breakfast, worth S$400), as well as a S$40 dining voucher for its upcoming Penang Peranakan a la carte buffet this June, in collaboration with Jason’s Nyonya House in George Town, Penang.
Other prizes include newly launched limited-edition merchandise, such as a commemorative Penang Hawkers’ Fare T-shirt, an anniversary Teddy Bear, chendol plushie bag charm, and a tote bag.
These are available for purchase, too, each priced at S$18, while stocks last.
For more ideas on what to read, check out McDonald’s viral Grimace Shake in Singapore and the new Bomul Gelato Bar by Bomul Samgyetang.
Mon 12pm - 2.30pm, 6.30pm - 10pm
Tue 12pm - 2.30pm, 6.30pm - 10pm
Wed 12pm - 2.30pm, 6.30pm - 10pm
Thu 12pm - 2.30pm, 6.30pm - 10pm
Fri 12pm - 2.30pm, 6.30pm - 10pm
Sat 12pm - 2.30pm, 6.30pm - 10pm
Sun 12pm - 2.30pm, 6.30pm - 10pm
- Orchard
Shannon has the taste buds of a grandmother and perpetually struggles with a food coma.
Read more stories from this writer.
