Save this guide to ABC Brickworks Market & Food Centre at Bukit Merah

1. The Bowl Story

Why visit? Husband-and-wife duo Calvin Lee and Elena Ngian had long wanted to start a business together. Once their children grew up, they finally had the time to pursue their shared love for Japanese food — leading to The Bowl Story, a hawker stall dishing out affordable Japanese rice bowls, which opened in 2020.

With help from their nephew, who previously interned at fine-dining restaurant Zen, they built a menu that’s both thoughtful, wallet-friendly, and most importantly so satisfying that it’s kept customers coming back even after all these years. 

Crowd favourites: Many come for the chicken katsu don (S$5.50, with miso soup). The chicken is brined overnight to keep it juicy, then tenderised, coated in panko and fried till golden. Finished with Japanese mayo and a sweet-savoury brown sauce, it’s seriously addictive. Each bowl comes with Japanese rice, a soft-boiled egg and pickles.

At the same price, the ebi fry don (S$5.50, with miso soup) is another hit, with crisp batter giving way to a fresh prawn bite. You can also opt for the curry version, topped with a mild, slightly sweet Japanese curry that complements without being too cloying.

2. Fatty Cheong — Roast Meat Rice

Why visit? Founded in 1992 by the late Chan Tuck Cheong, Fatty Cheong remains a legand to this day, for its char siew. The stall is now run by his wife and two sons, Lachlan and Lachron, who have been honing their craft since their teenage years.

The late Tuck Cheong grew up in Chinatown, where frequent meals of roast meats inspired his ambition to become a “roast meat king”. What he lacked in academics, he more than made up for with culinary talent — he had an uncanny ability to memorise recipes, simple or complex, by heart. He also once apprenticed at the equally famous Fatty Ox Hong Kong BBQ in Chinatown Complex.

Crowd favourites: If I were ever invited to popular YouTube series Mythical Kitchen’s Last Meals, Fatty Cheong’s char siew (from S$4.50 with rice) would be on my list. Health-conscious diners can opt for leaner cuts, but the marbled “armpit” cut (bu jian tian) is the real star. Roasted in a charcoal oven and simply marinated with soy sauce, sugar, oyster sauce, and salted bean paste, it turns out smoky, tender, juicy, with lightly charred edges.

The same charcoal oven works its magic on the roasted pork belly (S$4.50 with rice), with its crisp skin, and a well-balanced ratio of meat and fat. Faultless — except that one serving is never quite enough.

Make your very own extra crispy roast pork at home with this recipe.

3. Jason Penang Cuisine

Why visit? For authentic Penang cuisine, head to Jason Penang Cuisine. Jason Khaw and his wife run the stall together, serving up classic dishes priced between S$4 and S$6.

Being the former resident chef for the British High Commissioner, Jason’s culinary chops have always been popular. The stall’s popularity got another boost when it landed on the Michelin Bib Gourmand Singapore 2024 list (and stayed on for 2025, too)! As with any stall worth its salt, queues are inevitable — but they move quickly. 

Crowd favourites: While Jason doesn’t use duck egg — which is not allowed in Singapore — his Penang fried kway teow (from S$4) still hits the spot. Expect good wok hei, with noodles, prawns, and lap cheong picking up a light char.

Another highlight is the Penang assam laksa (from S$4) — a punchy mix of sour, sweet, and spicy flavours, lifted by fermented prawn paste (add to taste). The gravy is rich with tamarind, spices, and fish, brightened by preserved vegetables, chilli padi, and mint.

Check out the Michelin Bib Gourmand Singapore 2025 list.

4. Thunder Bowl — ABC Brickworks

Why visit? This Hakka classic is a labour of love, and finding a worthy one is as good as winning the lottery. Thunder Bowl, which also has another outlet at Ghim Moh, offers thunder tea rice (or “lei cha” as it is also commonly known), a southern Chinese tea-based dish that features a bowl full of vegetables, sometimes with or without meat, but always with a “tea soup”.

It doesn’t just look, but is incredibly nutritious, with fresh vegetables, tofu and proteins, all prepared separately before assembly. In particular, Thunder Bowl stands out with its offering of various homemade Hakka yong tau fu and ngoh hiang. 

Crowd favourites: Typically served with rice, the dish is also available at Thunder Bowl as white bee hoon lei cha (S$5.50). It comes with a mix of vegetables — radish, carrots, leek, choi sum, cabbage, and French beans — cooked to retain their crunch, alongside fried tofu, peanuts, and ikan bilis. 

The herbaceous tea broth, made from a hometown recipe, ties it all together. It is earthy, savoury, and lightly bitter, but gentler than most other versions elsewhere, making it a good entry point if you’ve never tried lei cha. 

Lei cha may be vegetarian, but you can opt to add Hakka yong tau fu (from S$1.20 to S$1.50) pieces. Here, savoury meat paste is stuffed into vegetables such as chilli, lady’s finger, bitter gourd, eggplant, and tofu for added texture.

5. Dong Ji La Mian Xiao Long Bao — ABC Brickworks

Why visit? Dong Ji La Mian Xiao Long Bao makes its dough fresh daily for its extensive menu of dumplings, pancakes, and noodles. Expect savoury staples such as xiao long bao and beef brisket noodles, alongside a dessert option of red bean pancakes, too.

A Chinese couple runs the stall, preparing each dish to order: the husband helms the wok, while the wife handles everything else and is always ready to guide you through the menu.

Crowd favourites: An oldie but a goodie is the wontons in chilli oil (S$6 for 10 pieces) — you get plump dumplings packed with a fragrant pork-and-chive filling, coated in a savoury, sweet, and spicy sauce. The slightly thicker skin adds a chewy bite and clings well to the sauce.

For something heartier, go for the braised sliced beef noodles (S$5.50). The bowl comes loaded with tender beef slices in an aromatic broth, spiced with star anise, and noodles with a satisfying chew. It’s generous and best shared if you want to try more dishes.

6. Shiekh Indian Pakistani Food

Why visit? No list of ABC Brickworks Market & Food Centre is complete without Shiekh Indian Pakistani Food. It dishes out hearty, satisfying carbs — from briyani to naan — paired with a wide selection of curries, meats, and sides.

Open daily, it keeps prices affordable, with nothing above S$10, even if you’re feeling ravenous. Dishes are topped up regularly, so you’re unlikely to be disappointed no matter the time of day.

Crowd favourites: Come hungry for the Pakistani-style chicken briyani (S$6.50). You get a generous serving of fragrant rice — long-grain basmati in shades of yellow from the spices — fluffy, lightly sweet, and not cloying. It pairs well with the piquant chicken curry, with bone-in pieces that stay tender.

Also not to be missed is the garlic naan (S$2). Made to order, it’s fluffy, chewy, packed with garlic, and goes perfect with any of the curries.

Check out these 20 Indian restaurants in Singapore to spice up your next meal.

7. Wow Wow West — ABC Brickworks

Why visit? A haven for hearty Western fare, Wow Wow West at ABC Brickworks serves comfort food in generous portions. You’ll definitely have to line up during meal times, but whatever comes, comes piping hot, large and well worth your time.

Eric Ng and Kathy Yu started Wow Wow West first at Raffles Institution in 1999 before moving to ABC Brickworks Market & Food Centre. They’ve since passed the reins to their daughter, Elizabeth Ng, who now runs it with her husband, Jayden Cheong — a former regular who eventually became part of the family and its hawker legacy.

Crowd favourites: Start with the best-selling fish & chips (S$9). Portions are massive — almost spilling off the plate — with flaky fish fried to a crisp golden exterior, while staying juicy inside. It comes with a slice of lemon, its pink tartar sauce, and classic sides of fries, homemade coleslaw, and baked beans.

The grilled items hold their own, too. The chicken chop (S$8) is another popular pick, topped with its robust black pepper sauce. The massive chicken is pan-grilled till the skin is crisp, while the meat stays tender and juicy, and tastes even better when drenched in that sauce.

8. Yuan Yuan Claypot Rice — ABC Brickworks

Why visit? Yuan Yuan Claypot Rice began by chance in 1982, when uncle Seah — who was working with dim sum and roast meats at that time — met a Hong Kong chef who specialised in claypot rice and learned his recipes. Initially meant as a side offering at his roast meal stall, uncle Seah’s version of claypot rice, which was adjusted for local tastebuds, eventually became the stall’s main draw.

In 2019, he passed the reins to his son, Raymond Seah. Having helped out since he was 12, Raymond grew from serving to mastering the recipes, even winning over regulars while supporting his father in later years. Today, he continues the legacy and has trained apprentices who have opened their own outlets under the same name.

Crowd favourites: Everything is cooked to order over a roaring charcoal flame. There’s just one option — the chicken claypot rice (from S$15 for a two-person potion). Here, rice grains are cooked with marinated chicken (marinated for at least six hours) and Chinese sausage for 15 to 20 minutes. 

Pair it with its double-boiled soups, such as the old cucumber pork ribs soup, a light, subtly sweet broth that’s both nourishing and comforting.

Love claypot dishes? Check out our detailed review on Claypot Daddy at Changi Airport Terminal 2. 

9. Nusa & Tara

Why visit? If there’s any reason at all to come by ABC Brickworks Market & Food Centre early, Nusa & Tara, which opens at the crack of dawn at 5.30am, would be a big one. Having been around for decades, this hawker is known for well-executed Malay classics such as lontong and nasi lemak.

Second-generation owner Madam Mariani inherited the stall and its heirloom recipes from her mother-in-law, making only slight tweaks for a more health-conscious crowd while keeping the flavours homely and intact. You’ll want to come before 10am at least for the best chances of securing a meal.

Crowd favourites: Nusa & Tara delivers what is arguably one of the best lontong (S$3.30) in Singapore. The broth combines lemongrass, ginger, and galangal for aroma, coconut milk for creaminess, and serunding (fried coconut) for an earthy note. They pile on stewed vegetables and tofu, while its housemade rice cakes — which take up to three hours to prepare — add a satisfying chew.

The mee siam (S$2.80), on the other hand, is a bit of a sleeper hit. It packs a spicy, slightly sweet, tangy punch that keeps your appetite going, with a generous serving of vermicelli, hard-boiled egg, and beancurd.

10. Soon Huat Teochew Satay Beehoon

Why visit? The popular Soon Huat Teochew Satay Beehoon has been perfecting this cultural fusion of a dish for decades. Said to be a mix of Malay and Teochew origins, satay beehoon comes drenched in satay gravy, and is a sweet-savoury dish that is slowly disappearing from Singapore’s food scene.

You might know the name “Soon Huat” from its more popular branch at East Coast Lagoon Food Village, but the ABC Brickworks outlet is where you’ll find the elderly couple who have been preparing the dish from scratch every day.  

Crowd favourite: Order the traditional satay bee hoon (from S$4), loaded generously with pork slices, cuttlefish, tau pok, kang kong, bean sprouts, and cockles. The real star is its signature satay sauce — a rich mix of desiccated coconut, peanuts, dried shrimp, belachan, chilli, and spices that keeps you coming back.

You can also get that same sauce with the cuttlefish kang kong (from S$4), where you get a dose of nutty gravy coats, firm cuttlefish, and crunchy kang kong, all of which come together for a satisfying bite. Best paired with a beer from the nearby drinks stall.

11. Swee Kee Wanton Noodles

Why visit? Another stall on the list that opens at 5.30am, Swee Kee Wanton Noodles has been serving up nostalgia-inducing bowls of wanton mee for the past three to four decades. It is run by a smiley elderly couple and their equally friendly sister. 

It was most famous for its cheap wanton noodles, which used to go for S$2, but it has since adjusted its price to S$3.50, which is thankfully still relatively affordable. The portions remain the same, too. 

Crowd favourite: One bite of its titular wanton noodles (from S$3.50) is sure to take you down memory lane — al dente egg noodles are tossed in a dark sauce that’s both sweet and savoury, spiced to your liking. It also comes with plump, handmade wantons that are plump and lean yet flavourful char siew. 

Top up every order of noodles with its braised chicken feet (S$2). We’re not sure how long these chicken feet are usually braised, but they always come out incredibly soft, tender and chock full of slurpable collagen. 

12. Cha Mulan — ABC Brickworks

Why visit? We’ve talked about many decade-old hawker stalls, but if you’re looking for a breath of fresh hawker air at ABC Brickworks Market & Food Centre, you’ll want to check out Cha Mulan by Kenneth Teo. It’s a traditional Chinese medicine-inspired bubble tea hawker store that’s slowly but surely opening up in many hawker centres around Singapore. 

Inspired by his trip to China, where desserts and drinks had a TCM focus, the entrepreneurial Kenneth began brainstorming the brand and its concept, leading to the Cha Mulan we see today. His drinks use quality ingredients, such as snow fungus, wolfberries and peach gum, and are all prepared and cleaned by hand — a laborious task the Kenneth would not skip to ensure each order is as nourishing as it is guilt-free. 

Crowd favourites: You can customise your drink to your liking here, choosing a TCM-inspired base, artisanal tea, sugar level, and ice level. The Radiant Mulan (S$4.90), made with osmanthus oolong, is a popular pick. It comes loaded with peach gum, snow fungus, and ruby goji berries — ingredients said to benefit the skin — and feels more like a dessert than a drink. Kenneth doesn’t skim on ingredients at all, with each cup generously packed with ingredients.

There’s also the Cleanse Mulan (S$4.50), featuring snow fungus and a premium poached pear. For this, pear is poached whole with lemon and ginger, a combination believed to aid digestion.

Read more about Kenneth and his growing TCM bubble tea empire.

13. Jin Jin Dessert

Why visit? Want to be spoilt for choice as a sweet tooth? Then you’ll want to check out Jin Jin Dessert and its over 40 varieties of hot and cold desserts. The store has been a fixture for residents nearby, but became even more popular when F&B newbies, Calvin Ho and Ewan Tang, took over. 

The former insurance agent and DJ respectively revived the hawker stall by introducing its signature liu mang bing (ganster ice, and a pun combining the “liu” in the Chinese word for durian and “mang” in the Chinese word mango) and also dishing up a really good rendition of chendol.

Crowd favourite: Aptly named, the Power chendol (S$2.50) is simply divine. The key is its gula Melaka. It has that iconic burnt caramel flavour, accentuated further by the creamy coconut milk. Jin Jin serves up a decent portion, loaded with aromatic pandan jelly and red beans that still have a bite to them. 

Its other claim to fame is the Gangster ice (S$3.50), which features shaved ice stacked high, accompanied by fresh mango cubes and a scoop of durian puree. The finishing touch is the lashing of condensed milk that marries the sweet, tangy mango with the unique flavour of durian. 

For more eats around the area, check out Redhill Food Centre, or Postboy Coffee at the Enabling Village.