27 must-try hawkers stalls at Amoy Street Food Centre

1. Ah Seng (Hai Nam) Coffee

Amoy Street Food Centre, 02-95, 7 Maxwell Road
Open: Monday, Wednesday and Saturday to Sunday (5.30am to 3pm), Tuesday (6am to 3pm)

Why visit? Hankering for charcoal-roasted toast and Hainanese kopi? Look no further than Ah Seng (Hai Nam) Coffee, an institution that has been doling out this traditional Singaporean breakfast for over 50 years. 

Owner Ah Seng, who came over from Hainan island in 1964, is assisted at the stall by his wife and son. The store is a sight to behold, cramped with tools of their trade — the stainless steel kopi pots, stained with its contents, soaked stockings and a slow burning charcoal fire. 

Crowd favourites: What better way to start your day than with a power combo of two french toasts and a kopi si (S$4.00 as a set meal). Toasts, of about an inch thick, are dipped into just beaten eggs, and roasted atop the charcoal fire — a method of cooking unique to the Hainanese. Once ready (evident by a slight char), the toast is sliced and stuffed generously with homemade kaya and butter. Ah Seng’s thick and bitter coffee tapered off by the condensed milk and sugar makes for the perfect pairing. 

There’s also the OG bread toast and your choice of drink (two toasts as part of a set meal at S$2.40). Equally kissed by charcoal smoke, the toasts are sliced and stuffed similarly with the same kaya and butter. It’s a combo that simply screams: “If it ain’t broke, don’t fix it.” 

Head over to these seven spots that still serve kopi or teh at S$1 and below.

2. Mad Roaster

Amoy Street Food Centre, 02-107, 7 Maxwell Road
Open: Monday to Friday (8am to 3pm), Saturday (9am to 3pm)

Why visit? For a modern take on the Singaporean breakfast with heart, head over to Mad Roaster. Owner Madeline Chan launched the hawker store in 2020, offering quality cuppas, bakes and as a way to create livelihoods for refugees. 

The coffee cups from Mad Roaster come with geometric rooster stickers, often in various colours. There’s a story behind all of this: Madeline offers work to refugees by entrusting them to colour these stickers. Some of the on-the-ground NGO partners they work with include Habibi International and People Serving People Foundation, which assist Rohingyas, Yezidis, Sudanese women and many others. 

Crowd favourites: Cafe quality brews at less than $5 aside, its most popular drink appears to be the matcha latte (S$4.40). Using first flush tencha from Nishio, an area known as the origin of premium matcha, the vibrant green drink is smooth with a distinct vegetal note that’s mellowed out by its natural sweetness and umami. There’s little bitterness which makes it a great base for a shot of espresso in the dirty matcha (S$5.40) if you’re looking for an extra caffeine boost.

For bites, there is the ever-popular chocolate babka (from S$2.30 per slice). Think of it as a brioche loaded with fudgey chocolate filling: soft, buttery and decadent.

3. Daylight Coffee

Amoy Street Food Centre, 02-126, 7 Maxwell Road
Open: Monday to Friday (7am to 3pm), Saturday to Sunday (10.30am to 2.30pm)

Why visit? Another coffee spot to keep an eye out at Amoy Street Food Centre is Daylight Coffee, similarly serving cafe-quality brews at affordable prices. Cousins Jass and Aaron, along with their friend Han opened the hawker-cafe in October 2023. 

What the trio lacks in F&B experience, they make up for in sheer hard work — they spent months honing their skills, and going through an insane amount of coffee (we hear it’s some 20 to 30 cups a day) just to find the ideal cup for their menu. 

Crowd favourites: You’ll notice that Daylight is a tad pricier than its neighbours, but the trio defends the choice as they use only Grade 1 Indonesian Robusta with Brazilian and Indonesian Arabica beans in their blend. The best way to enjoy it is as a simple white (from S$3.50 for hot). This full-bodied brew is aromatic, with hints of chocolate and nuts, and is best enjoyed hot with the creamy steamed milk. 

Sweet tooths will enjoy the spanish latte (iced only, from S$4.50 for a small cup), an espresso-based drink with milk and condensed milk. Think of it as a variation of Vietnamese-style coffee, and a creamier take on the normal latte. 

4. Coffee Break

Amoy Street Food Centre, 02-78, 7 Maxwell Road
Open: Monday to Friday (7.30am to 2.30pm)

Why visit? One of the earliest hawkers to take on the trend of serving up cafe-style drinks in a hawker centre is Coffee Break. Despite the appearance of its young stallowners, the brand isn’t a newbie to the scene. The original owner, Sua, opened a kopitiam, San Hai Hng Eating House, in a shophouse in the now-Keppel Road in 1942. 

In 1999, his son James Sai, moved to Amoy Street Food Centre with the storename Coffee Break and subsequently third-generation Faye Sai took over, bringing with her a new chapter. 

Along with traditional Nanyang-style kopi with dark robusta beans, she incorporated modern flavours, ranging from sea salt caramel to pistachio mocha lattes, tea lattes and non-diary options in its menu. In true hawker-preneur fashion, she also has a website offering instant mixes of her popular coffee flavours in the form of instant mixes. 

Crowd favourites: Its menu is extensive and handwritten on a whiteboard, with hearts next to its best sellers so you can easily decide on what to order. One of those is the black sesame latte (from S$4 for hot). It uses robusta beans, known for their bold yet smooth flavour with little acidity, which goes perfectly with the earthy and sweet black sesame. 

Another go-to is the sea salt caramel latte (from S$4 for hot). There’s no fault in this harmonious blend of roasty bitter notes with sweet and salty caramel, other than not being able to get enough of it. 

Check out Coffee Break’s latest outlet at Holland Drive. 

5. Good Day

Amoy Street Food Centre, 02-78, 7 Maxwell Road
Open: Monday to Friday (7am to 4pm)

Why visit? Looking for something more substantial than bread and coffee to start the day? There’s always Good Day, which doles out Cantonese-style hor fun, bee hoon and fried rice from 7am. 

Owner Wayne has over a decade worth of experience behind a wok, and runs the store alongside his aunt. Good Day is known for its generous portions and affordable prices — it’s not uncommon to see a queue there at all hours. 

Crowd favourites: Often popping up in rankings as some of the best in Singapore is its beef hor fun (from S$5). Here, luscious black bean sauce drapes silky ribbons of hor fun, all of which is topped off by many tender slices of beef. While it is lacking in wok hei, with the portion and price, one really can’t complain.

A personal favourite and oft-overlooked dish is the sin chow bee hoon (from S$4). This unassuming stirfry of bee hoon has everything you want — sweet, savory, aromatic and ample ingredients for texture. It’s also a “lighter” option if its famous beef hor fun is too much to handle in the mornings. 

6. James’ Quesadillas & Brunch

Amoy Street Food Centre, 02-79, 7 Maxwell Road
Open: Monday to Friday (7.30am to 3pm)

Why visit? Owner James Leok is no stranger to Mexican fare. His first brush with the fare was selling Mexican food at a canteen at Phoenix Park, before moving on to Google offices at Asia Square. Noticing a gap in the market for quality Mexican dishes at affordable hawker prices, particularly in the CBD where there’s a demand, James opened James’ Quesadillas & Brunch in 2018. 

Those who come by before 10.30am can enjoy his toasties and breakfast burritos, thereafter he focuses on Mexican rice bowls, quesadilla and burritos. It can get pretty busy so come early or be prepared for a wait — James is pretty much a one-man show so order via the machine for a fuss-free experience.

Crowd favourites: The  sous vide chicken breast quesadilla (S$7 a la carte) is great for those watching their macros without wanting to sacrifice on flavour. Think fresh crunchy vegetables, tender chicken chunks and melty cheese encased in a crisp tortilla shell. We recommend ordering the quesadilla as a set with chips and salsa (S$9) — the salsa is a homemade recipe and served as a puree. Punchy with loads of onions, it’s best enjoyed with the quesadilla.  

James’ pulled pork is also a hit. You can have it in a bowl, quesadilla or as a burrito. It is most commonly ordered as a pulled pork burrito (from S$6.50 a la carte) as the combination of vegetables, cheese and saucy pulled pork is an instant win.

7. Swan City Noodle House

Amoy Street Food Centre, 02-105, 7 Maxwell Road
Open: Monday to Friday (7.30am to 2.30pm), Saturday (8am to 1.30pm) 

Why visit? Skip the flight to Sarawak and make a beeline to Swan City Noodle House for an authentic taste of Sarawakian specialities. The owners hail from Sibu, a landlocked city known for its predominantly Chinese population of Fuzhou descent. 

Its menu focuses on Fuzhou dishes, such as kampua noodles (a type of egg noodle), bien nuik (minced pork dumplings) and kompia (bagel-like bread). But if you’re looking for something more familiar, there’s also the more popular kolo mee, another Sarawakian icon. 

Crowd favourites: You have to try the kampua noodles, white (S$5). If the glowing reviews from fellow Sarawakians doesn’t convince you, that first slurp most definitely will. Swan City is not shy with the pork lard in this dish — the lard forms a sticky base with the shallot oil and soy sauce, allowing the sauce to coat and drape over every strand of al dente kampua noodle. Each bowl also comes loaded with toppings — blanched xiao bao cai, char siew, fried wontons and the unique bien nuik, a salty minced meat dumpling with near translucent skin. 

Another traditional treat is the sibu kompia (S$5.50 for three pieces), sometimes referred to as a Chinese bagel. A dish bought over from Fuzhou, the dish was said to be created by a general who strung bread so that it could be conveniently carried and eaten by troops on the move. Today, it’s a culinary heritage rarely found outside of Sarawak and Fujian, with Swan City being one of the few places here that make them. The pastry is aromatic and chewy on its own, and stuffed with a sweet minced pork filling.

8. Wah Kee Noodle

Amoy Street Food Centre, 02-125, 7 Maxwell Road
Open: Monday to Friday (7am to 2.30pm)

Why visit? You’ll easily spot Wah Kee Noodle the moment you reach the second floor of Amoy Street Food Centre. It sports a long, long line — for good reason, of course. Its Cantonese-style noodles is said to be perhaps one of the best in Singapore. 

A couple runs the store with steely precision, expertly tossing noodles, mixing up a delectable sauce base, and scooping ingredients without one wasted movement. 

Crowd favourites: Wah Kee’s claim to fame is its wanton mee (from S$5) — here, perfectly blanched noodles are tossed in a simple soy sauce dressing, and served with juicy, smokey char siew chunks. It is accompanied by plump wontons in a savory ikan billis soup. 

Another favourite is the wanton mushroom noodle (from S$5). You get all the above plus an ample serving of braised mushrooms. The shiny, slippery morsels are braised till tender, barely needing much force to break apart. Upon biting into it, you get a blast of the luxurious braise that’s equal parts sweet and savory. 

9. Ah Ter Teochew Fishball Noodles

Amoy Street Food Centre, 01-14, 7 Maxwell Road
Open: Monday to Sunday (7am to 3pm)

Why visit? The acclaimed Ah Ter Teochew Fishball Noodles opened in 1958, under a different name at Maxwell Food Centre. In 2003, the store rebranded and relocated to Amoy Street Food Centre, now run by owner Lim Ter Nee and his son, Gilbert Lim.

The friendly father-and-son duo, sometimes assisted by Ter Nee’s wife, are always spotted working in tandem at the store, doing everything from scratch. They fry their own lard, shallots, flatfish and even their own sambal chilli, which requires seven ingredients and vigorous stirring for six hours. 

Crowd favourites: Its signature fishball noodle, dry (S$6) is the best dish to start with — there’s a choice of seven noodles, from mee kia to mee tai mak. Mee pok is a personal favourite as the flat yellow noodles are the ideal vehicle for the sauce that’s bold and lard-heavy sauce, with a splash of fruity vinegar. It comes with a bowl of deliciously sweet soup brimming with ingredients — fish balls, meatball, fishcake, sliced pork, prawn and pork liver —- owing to the pork ribs and chicken that goes into it. 

Those feeling boujee can go for the other fishball noodle, dry (S$10). The base is the same, albeit with more ingredients. Big head prawns are also used for this dish, in lieu of regular ones, with their heads intact for more flavour. 

Here are 15 places to get the best fishball noodles in Singapore.

10. J2 Famous Crispy Curry Puff

Amoy Street Food Centre, 01-21, 7 Maxwell Road
Open: Monday to Friday (8am to 3pm)

Why visit? Owner Lee Meng Li and his wife, Wu Jing hua, opened J2 Famous Crispy Curry Puff at Amoy Street Food Centre in 2007. The former bakery owners had picked up the base recipe from a relative in the restaurant industry, and expanded it.

Even after nearly two decades, the husband-and-wife duo continue to make each curry puff by hand from 5am every day, which means it does come in limited quantities. Being on the Bib Gourmand list for three years straight, between 2016 and 2018, has earned them a crowd that persists to this day. Make an early trip down if you want to catch a bite. 

Crowd favourites: A lot of care has been put into the crispy sardine puff (S$2 per piece). Meng Li only picks out the large sardines, which gives the curry puff a firmer bite overall. He seasons it with a special recipe before cooking, giving it a nice kick of spice. The puff that envelops the filling is perfect, too —  it is not only decadently buttery, and nicely fried to a golden-brown, but sports numerous hand-moulded layers that give it that satisfying crunch.

Lee’s other creation is the crispy yam paste puff (S$2 per piece) — fans of orh nee will adore this! You get a velvety yam paste, mixed with cubed yam for texture, and amplified by savoury notes, which also acts to whet your appetite. This puff is also super popular and tends to sell out quickly. 

11. Petite Krumbs

Amoy Street Food Centre, 02-133, 7 Maxwell Road
Open: Monday to Friday (8.30am to 2.30pm)

Why visit? Former Mandarin Hotel executive pastry chef Winnie Goh opened Petite Krumbs, a hawker that offers budget-friendly French pastries, in November 2024. While it wasn’t that long ago, she soon became incredibly popular thanks to social media. In fact, you’ll spot a queue before she even opens her shutters, and she easily sells out by noon.

The queues are for a good reason, though. Winnie is an experienced pastry chef, who graduated from Shatec in 1983, and further honed her skills with a master’s degree in a culinary school in Germany. Besides baking everything herself over at Petite Krumbs, you’ll also find her teaching bakers at Shatec and Creative Culinaire Academy.

Crowd favourites: Her caneles (S$3.50 each) ticks all the boxes — it comes with a sticky, crispy crust that leads into that chewy, thick custard reminiscent of kueh, and an aromatic hint of whichever liquor Winnie chooses that day. It is one of the cheapest in Singapore, and certainly one of the best. 

Fans of Hong Kong’s Tart Addict will love her bite-sized butter caramel nuts tarts (S$2.70). The buttery pastry — you can tell Winnie uses the good French butter — delicately falls apart. There’s even a surprising use of pineapple paste for that burst of citrus. 

12. Rayyan’s Waroeng Upnormal

Amoy Street Food Centre, 02-86, 7 Maxwell Road
Open: Monday to Friday (9am to 2.30pm)

Why visit? Rayyan Waroeng Upnormal offers a unique take on rice bowls at Amoy Street Food Centre. Marrying Balinese classics with Japanese elements, the store, owned by chef-owner Nazim and his wife, has earned a steady following in the CBD. 

The pair met as air stewards and connected over their love for food and travel. Their 20-year-long relationship was further cemented when they opened the store together.

Crowd favourites: Come hungry for its ayam penyet (S$5.50), which comes with a massive leg and thigh, marinated and fried to a golden brown. It’s crisp on the outside (don’t forget to have the skin), and juicy and redolent with aromas of turmeric, lemongrass and galangal on the inside. It goes amazingly with the piquant sambal, and you’ll definitely need the side salad to cool off with. The cherry on top is the sprinkling of serunding (grated coconut spiced and sauteed), giving the dish an overall toasty and nutty flavour. 

To fully embrace the Balinese-Japanese fusion vibes, go for the Balinese gyudon (S$6.50). Sliced beef and onions are sauteed as you would with a normal gyudon (sans the mirin to keep it halal) and served atop jasmine rice drizzled with kecap manis. It also comes with a fried egg with its quintessential gooey yolk, its signature sambal and a heavy sprinkling of crunchy crumbs — give it all a good mix and enjoy.

13. Spicelios

Amoy Street Food Centre, 01-69, 7 Maxwell Road
Open: Monday to Thursday (9am to 2pm)

Why visit? Former SAF major Lau Wei Yong, who runs Spicelios, is somewhat of a second-generation hawker. His parents ran a fruit juice store on the first floor, where he had helped out since he was just 10 years old. Today, the fruit juice store is managed by his wife, Low Siew Hui, while he runs a store two rows away to offer something different — Indian-inspired giant wraps and briyani. 

He did much research before starting the concept, which is based on a recipe he learned from a colleague, an Indian army officer. He created his own take after taking in some cooking tips from his father and mother-in-law, and it’s clearly one that has worked, garnering the adoration of office folks in the area. 

Crowd favourites: The curry chicken thigh briyani (S$6.50) will satisfy even the most ravenous. The huge thigh is simmered in a luscious curry, infusing every tender fibre with spices. We’d advise skipping the naan and opting for the fragrant rice instead. The plate also comes with a boiled egg, yoghurt salad with cucumbers, curried potatoes, and more of that curry sauce to drench your rice in. 

Another highlight is its giant wraps with the same curry chicken (S$6.90). The mammoth 12-inch wrap comes loaded with fresh vegetables, toppings and your choice of sauce. Here’s a tip: Add on extra curry sauce (S$0.50) to have your wrap with. 

14. Yew Kee Duck Rice

Amoy Street Food Centre, 01-32, 7 Maxwell Road
Open: Monday to Saturday (9am to 6.30pm)

Why visit? You cwould have probably seen this famous chain selling Teochew braised ducks around Singapore. Yew Kee Duck Rice started out as a humble pushcart in 1961, over at Nee Soon, and has since grown into a big F&B group that rigorously manages brands, such as Yew Kee Duck Rice, Chicha San Chen, and more.  

While I cannot attest to whether the recipe is exactly the same as yesteryear, the brand assures that they continue to use the same recipe as before, with over 10 different herbs, spices and ingredients to create its signature braised sauce. 

Crowd favourites: First-timers can go for the Yew Kee set (from S$7 for one diner). You have the option of its braised rice, kway or porridge, all of which are great. The braised duck slices are consistently tender and well-marinated with the spices, as well as the accompanying egg and tofu. Remember to grab its sweet sambal chilli, too.

Those who enjoy offals can look forward to its kway chap set (S$5.50). Yew Kee’s intestines are always clean and never gamey. Its pork belly has a slight chew from the skin and the tau pok delivers a burst of the braise with every bite. 

15. Hoo Kee Bak Chang

Amoy Street Food Centre, 01-18, 7 Maxwell Road
Open: Monday to Thursday (9am to 3pm)

Why visit? Chew Hai Chwee founded Hoo Kee Bak Chang as a means to survive when the war ended. Along with his wife, Lim Seok Loo, Hai Chwee would hawk his traditional Hokkien bak chang along Amoy Street. As business grew, he eventually brought his bak chang to various parts of Singapore, including megamall Yaohan in the 1970s. 

It was only in the 1980s did it move into Amoy Street Food Centre as part of Singapore’s urbanisation plans. Regardless of its location, Hoo Kee Bak Chang remained a stalwart for Hokkien rice dumplings through the years. Its position on the Michelin Bib Gourmand list for five years in a row further solidified its standing as one of the go-to spots for rice dumplings, and also amplified its demand. 

Crowd favourites: You just can’t beat the classics, which is why I’ll always go for the original (S$4 per piece). The sauced up glutinous rice is soft yet chewy, which goes great with the marinated pork pieces and the sweet, earthy chestnuts. 

Its bestseller is the decadent deluxe all-in (S$6) which comes with the above, plus a salted egg yolk and shiitake mushrooms. The rich umami flavour unique to salted egg is a nice contrast, while the fragrant mushrooms accentuates the shallot oil-fried glutinous rice.  

Here are 27 Michelin Bib Gourmand places in Singapore you can order delivery from.

16. Chun Feng Man Mian

Amoy Street Food Centre, 02-114, 7 Maxwell Road
Open: Monday to Friday (9.30am to 3pm)

Why visit? Trust the new generation of hawkers to usher in a new chapter for the beloved dish of wonton mee. Friends Tan Chun Rong and Adrian Chng are the ones behind Chun Feng Man Mian, churning out fancy wonton with not-so-usual ingredients on the second floor of Amoy Street Food Centre.

Both come with a fair amount of F&B experience: Chun Rong is the co-founder of Sourbombe Bakery, and is also a photographer (who obviously also handles the photos for the store). Adrian, on the other hand, was a F&B brand manager. Both decided to focus on their favourite staple, wonton mee, and created their own recipe for the store.  

Crowd favourites: Start with the signature char siu noodle (from S$5). Al dente mee kia is tossed in a lard-heavy soy sauce mix which comes with a dose of mirin, and is topped off with vegetables, Iberico pork char siew (smoked with oolong tea leaves), and its own fried pork wontons.

Living up to its “fancy wonton mee” reputation, it also serves a truffle char siu noodle (S$9). The truffle used here wholly justifies its price tag — the hawkers use a mix of Italian truffle paste and truffle powder to deliver a subtle earthy, umami flavour to complement the above combo.

17. TempuRamen

Amoy Street Food Centre, 02-124, 7 Maxwell Road
Open: Tuesday to Sunday (9.30am to 3pm)

Why visit? Ramen, tendons and mazesoba at less than S$10 in the middle of the CBD? This was unheard of till husband-and-wife duo Eric Tan and Foo Sher Loon opened up TempuRamen in 2024.

The pair may be first-time hawkers, but they are no stranger to the F&B industry — Eric had previously worked at the now-shuttered Farangse, while Sher Loon was at Duxton Reserve’s Yellow Pot. Interestingly, they decided to venture into Japanese fare as they saw the potential in the fare and what they had to offer.

Crowd favourites: What’s interesting here is that you get to DIY your ramen or udon at a fixed price of S$6.50. My go-to combo is the black garlic ramen with pork char siew and black fungus. The pork bone broth is rich and smoky from the addition of black garlic, matching the char on the char siew. Texture-wise, you get the al dente ramen, creamy ajitama and crunchy black fungus. 

For something lighter, there is the tonkotsu broth (also $6.50, with either ramen or udon and two toppings). It is impressive considering it was cooked up in a cramped hawker store. Rather than the heavy, creamy versions you’d usually get, the broth here is lighter and milky, giving you the perfect opportunity to go for heavier sides, particularly the tempura.

18. New Hong Kong Congee

Amoy Street Food Centre, 01-04, 7 Maxwell Road
Open: Monday to Friday (10am to 7pm)

Why visit? New Hong Kong Congee serves up well-executed Cantonese-style congee with a wide variety of toppings at budget-friendly prices. What ultimately keeps the crowd coming back is its friendly owner, Susan Wong, who flashes a smile at every customer that pops by. 

Malaysian-born Susan has always been in the food business. She started helping out at her family’s business when she was Primary 3. Despite not having much of an education, Susan simply leaned into what she grew up with, which is whipping up delicious meals — and that’s what you’ll get at New Hong Kong Congee.

Crowd favourites: There’s nothing quite as comforting and nostalgic as a bowl of century egg and lean meat congee (from S$4.50). The meat is cooked just right, tender with a slight bite, the century egg is creamy, and the base congee? Silky-smooth. A row of condiments, such as ginger slices, spring onions and sliced chilli padi, are available for you to spruce up your bowl and I recommend going for all. 

An old school combo that old folks would often order is the cuttlefish with peanut congee (from S$4.50). The peanut is what makes this congee so great — you get its fragrance from the get-go, and even more so as you chew on it. 

19. A Noodle Story

Amoy Street Food Centre, 01-39, 7 Maxwell Road
Open: Monday to Friday (10am to 8pm)

Why visit? If you’re looking for a place to have noodles at Amoy Street Food Centre, then this decorated noodle stall, which has been awarded the Michelin Bib Gourmand for seven consecutive years for its innovative Singapore-style ramen is it. 

A Noodle Story was started by longtime friends who first met as classmates at Shatec. Gwern Khoo and Ben Tham come from a prestigious culinary background, with experiences at fine dining spots such as Iggy’s, Jaan par Andre (now known as Jaan), Waku Ghin, and Saint Pierre. 

Some may even recognise Gwern from his blogging days on The Chef Story where he would delve into his kitchen experiments. 

Crowd favourites: A Noodle Story only has one item on the menu and it’s the Singapore-style ramen (S$10.80 for a regular bowl, or S$12.80 for a signature bowl). 

The duo’s take on Hong Kong-style wanton mee comes with a heavy Japanese ramen influence and a touch of Singapore flavours. Thin egg noodles are tossed in a savoury sauce and topped with ajitama, fried shrimp wrapped in noodles, wantons, and arguably one of the best char siew you can get in a hawker centre.  

The char siew is sous vide for 36 hours and then smoked, and boasts a delectable ratio of meat-to-fat. Other Singapore touches come in the form of its homemade sambal and hae bee (spicy dried shrimp). 

20. Lian Hup Heng

Amoy Street Food Centre, 02-128, 7 Maxwell Road
Open: Monday to Friday (10.30am to 3pm)

Why visit? Hankering for quality cafe-style bakes without breaking the bank? Head over to Lian Hup Heng, located on the second floor of Amoy Street Food Centre. Lian Hup Heng is easily spotted by its red signboard, and its display case of gorgeous bakes, most of which tend to sell out well before its closing time of 3pm. 

An amicable lady does it all — from baking to taking orders — and is always ready to give recommendations. You’ll also often spot new items on the menu, making each visit a surprise. Tip: Skip the queue and pre-order via WhatsApp at 93388114. 

Crowd favouritess: Its tarts are the most popular, with the orh nee tart (S$3.80 each) generally selling out first. It’s basically your favourite wedding dessert, layered atop a buttery crust. You’ll also find ample ginkgo nuts, adding a nutty, chewy note to the already indulgent tart.

Chocolate fiends will love Lian’s dark indulgence (S$3.80 each). This humble-looking tart is rich, elegant and irresistible. The ganache filling features a dark chocolate that sports just a high concentration of cacao, giving us a sliver of bitterness that leads to a fruity sweetness. 

21. Spicy Wife Nasi Lemak

Amoy Street Food Centre, 02-119, 7 Maxwell Road
Open: Monday to Friday (10.45am to 2pm)

Why visit? Yeak Hong Yi serves up some of the cheapest and best Malaysian-style nasi lemak in Singapore over at Spicy Wife Nasi Lemak.

The former car dealer was earning his chops at a friend’s western food hawker for two years, doing prep and frying, before deciding to venture out on his own. The nasi lemak recipe is one from his friend’s father, a former hotel chef, who would whip it up whenever he visited. 

Crowd favourites: You’ll easily spot plates of its aromatic fried chicken nasi lemak (S$6.50), scattered across the food centre, with diners enthusiastically digging in. Hong Yi’s version has got the hallmark of a perfect ayam goreng berempah — well-marinated with spices, a thin, crisp coating, and a steamy, juicy centre. 

Each portion comes with ikan billis, peanuts, cucumbers, sunny side up and its homemade sweet sambal. The lighter-than-usual coconut rice keeps the whole dish balanced, ensuring that nothing is too heavy on the palate.

Another favourite is its mutton rendang (S$7.50) this good — you’d be hard-pressed to find a dish this good, and at such an affordable price, too. Its bite-sized mutton chunks come with a good mix of meat and fat, and are cooked till tender in its homemade rempah and coconut milk. 

22. Doris’s Devilishly Delicious Curry

Amoy Street Food Centre, 02-92, 7 Maxwell Road
Open: Monday to Friday (11am to 3pm)

Why visit? Doris’s Devilishly Delicious Curry is where you’ll find well-executed Eurasian cuisine, without breaking the bank. The man behind the store is Justin Teh, a self-taught cook, who has clearly made his late Eurasian grandmother, Doris Rodger, proud. 

Justin specializes in curry devil (or Devil’s curry), a traditional dish from the Eurasian Kristang clan, of which Doris hails from. The former golf course manager confesses it was his favourite childhood dish and, while he wasn’t able to learn the recipe from Doris herself directly, he did so through his aunts and uncles. Some may even remember his early days at City Gate Mall till 2023, before he moved over to Amoy Street Food Centre in 2024. 

Crowd favourites: Having Justin’s chicken curry kapitan (S$7 as a set) feels like an intimate affair, as if you’ve been invited into an Eurasian family home during Christmas. For this dish, Justin doesn’t shy away from the tedious prep — he singlehandedly preps the rempah, using a variety of aromatics, and starts preparing his curry from scratch in the wee hours of the morning. 

The result is an incredibly fragrant and lemak (rich) curry swimming with tender chicken chunks. It’s not as spicy as it looks, but it is definitely bold. 

Justin also offers his grandmother’s unusual take on the traditional curry in the form of the smoked pork curry debal (S$9 as a set). Here, he uses Danish applewood-smoked pork belly for an addictive bite, thanks to its alternating layers of meat and fat. The curry, needless to say, is just as stellar — creamy, aromatic and with a hint of smoke.

23. Han Kee Fish Soup

Amoy Street Food Centre, 02-129, 7 Maxwell Road
Open: Monday to Friday (11am to 3pm)

Why visit? A strong contender for what could be one of the best-tasting fish soups in Singapore, Han Kee Fish Soup, which was awarded the Michelin Bib Gourmand in 2024, is no stranger to long queues Monday through Friday. 

Here, batang fish or spanish mackerel, is used to its full potential — the bones are used for the soup, which starts boiling away at 5am till it is ready at 10am, while the flesh is sliced and ready to be cooked a la minute, alongside its eyes, head, stomach and roe. 

Crowd favourites: The sliced fish soup can be enjoyed on its own, with bee hoon or as a porridge (from S$6). The soup, clear and unassuming, is sweet and full of umami, amped up by the addition of fried garlic bits and coriander. 

The star is, of course, the fish, which comes in thick slices, which are meaty and silky, and has its skin removed to minimise any fishy odours.

24. The Little Red Hen

Amoy Street Food Centre, 01-66, 7 Maxwell Road
Open: Monday to Friday (11am to 2pm)

Why visit? Redha Faikah Binte Abdul Wahid was a digital marketer, working from home, when she decided to take a leap of faith, opening The Little Red Hen next to her parents’ and sister’s store (Warung Parsanga) when a spot opened up in 2021.

Along with her sister, Redha offers “malay food with soul”, serving up nasi ulam, a jasmine rice dish tossed in a variety of chopped up herbs with a succinct selection of proteins.Today, Redha juggles the running of the hawker stall with her current role at Singapore Repertory Theatre, while her sister Nur Syakirah handles the day-to-day operations. 

Crowd favourites: The main dish here is the nasi ulam with ayam percik (S$8.50). The jasmine rice comes with a tinge of herby-green, well-tossed in fresh herbs such as torched ginger flower, shallots, kaffir lime leaves and so on. It stands on its own, but is even better when eaten with a serving of the ayam percik, which is cooked till tender and comes drenched in a bright yellow coconut gravy of turmeric, lemongrass and spices. A side of grilled Mediterranean vegetables keeps the dish balanced. 

Another rare find is the ikan pepes (S$10). Each serving here comes with a thick serving of mackerel that has been slathered in a coconuty rempah and steamed in banana leaf. The fish stays tender and juicy, and is lovely with its sambal. 

Read our detailed review on The Little Red Hen here.

25. Quan Ji 

Amoy Street Food Centre, 01-56/57, 7 Maxwell Road
Open: Wednesday to Friday (11am to 10.15pm), Saturday to Sunday (3.30pm to 9.30pm)

Why visit? Third-generation hawker Tony Liew runs Quan Ji, a zi char hawker at Amoy Street Food Centre, like a well-oiled machine. The store spans two shop lots, and services an unrelenting crowd from morning till night. Quan Ji was founded in 1955, and continues to churn out the same recipes perfected by Tony’s grandfather. 

It is very much a family business as you’ll sometimes spot Tony’s father helping out as well. The service is always friendly, much like you’re visiting a friend’s home for dinner.

Crowd favourites: Any foodie worth his or her salt will know that Quan Ji’s star dish is the wong po lou meen with prawn (“yellow cloth noodles”, from S$20). There’s only one size available and easily feeds three to four. Beneath a silky prawn omelette (the supposed “yellow cloth”) is a decadent base of thin egg noodles fried in oyster sauce and ample lard — it’s a simple dish that’s great simply because of the fresh ingredients and Tony’s control of the wok. 

Quan Ji’s sweet and sour pork ribs (from S$15) are also a bestseller. The pork ribs used have just the perfect ratio of meat to fat, but doesn’t taste too cloying thanks to Tony’s tangy sauce.

26. Pho Hanoi

Amoy Street Food Centre, 02-104, 7 Maxwell Road
Open: Monday to Friday (11am to 4pm)

Why visit? Authentic and affordable Vietnamese fare is what keeps many coming back to Pho Hanoi at Amoy Street Food Centre. A Vietnamese lady runs the place with her Singaporean husband, Jacky, offering a selection of pho, bun cha, salads and banh mi, with nothing above S$10.

There’s always a bit of wait (as with most of the hawker stalls at this food centre) but patrons happily wait and sweat it out for a taste of its broth. The owners are also always at the store, with Jacky ever ready to help with recommendations. 

Crowd favourite: The classic sliced beef pho (S$6.50) showcases exactly why this relatively new entrant has so quickly garnered its own solid following. The beef slices are fresh and tender, and gently poached by the flavourful broth, which is sweet and velvety, with just enough oil to coat each slurp of rice noodles. 

There’s also the grilled pork vermicelli (S$6.50), also known as bun cha. Rice noodles form the base with fresh vegetables and crushed peanuts, and are topped with grilled pork chop. The marinade is subtle, perhaps more to give the pork chop a more tender bite. The key is its sweet and spicy sauce — refreshing and perfect for a hot day.

27. Gan Lao Zai

Amoy Street Food Centre, 02-123, 7 Maxwell Road
Open: Monday to Friday (10am to 2.30pm) and Saturday (11am to 2.30pm)

Why visit? Helmed by a young chef who previously worked at a fine-dining Italian restaurant Monti, Gan Lao Zai is a new dry-tossed speciality noodle stall that has popped up on the second floor of Amoy Street Food Centre. 

Though it is surrounded by well-loved long-standing stalls — such as Han Kee Fish Soup and Ah Liang Ipoh Hor Fun — Gan Lao Zai holds its own, with a menu that boasts innovative yet hearty Chinese flavours that will easily entice any Chinese noodle lover.  

Crowd favourites: The honey-glazed pork noodles (S$5.50) which comes with juicy slices of well-marinated pork, is a comforting go-to. Thankfully, the pork slices aren’t too greasy, and ties well together with the slightly chewy noodles. Give it a good toss to thoroughly coat all the elements in the savoury dark soy sauce — it’s a dish that is simple yet satisfying.

Another dish to try is its chilli crab noodles (S$8), where you can expect the quintessential elements of a chilli crab dish, albeit with noodles. Besides the noodles drenched in a mildly sweet-and-spicy chilli sauce, there’s bits of fried mantou, crab meat, and tobiko to boot. A unique way of having chilli crabs, for sure! 

A Noodle Story, Ah Ter Teochew Fishball Noodles, TempuRamen, Swan City Noodle House, Mad Roaster, Hoo Kee Bak Chang, and New Hong Kong Congee are on the GrabFood delivery service and offer free delivery (up to S$3 off) with GrabUnlimited.   

Do explore the GrabFood Dine Out service for awesome deals.  

Alternatively, book a ride to Amoy Street Food Centre.