20 hawkers at Old Airport Road Food Centre you cannot miss

In case you were wondering: Yes, there was indeed an old airport here — Kallang Airport — which closed in 1955 to make way for what was known as the Kallang estate. 

And as we all know, where there are people, there has to be food. Built in 1972, Old Airport Road Food Centre first housed many of the street hawkers that populated the estate back then. It was initially called Jalan Empat Market, then Kallang Estate Fresh Market & Food Centre but we can all agree that the current name has a better ring to it. 

Over the years, Old Airport Road Food Centre has gained a reputation for having some of Singapore’s best hawkers. Thanks to its proximity to the city centre, it sees locals and tourists alike, all hoping to fill up on as many delicacies as possible. However, with over 100 stores, Old Airport Road Food Centre can be quite the foodie marathon. 

With its recent renovation for most of 2024, along with elderly hawkers taking a backseat, this famed food centre has seen a bit of a refresh. If you’re planning a trip there soon, come join us on a delicious ride as we bring you through 20 hawkers at Old Airport Road Food Centre you simply cannot miss, in chronological stall order, too:

1. Rong Yi Handmade Local Pau

Old Airport Road Food Centre, 01-01, 51 Old Airport Road
Open: Monday to Saturday (7.30am to 4pm)

Why visit? Early visitors to Old Airport Road Food Centre can’t miss the rows of steamed buns and dim sum, courtesy of Rong Yi Handmade Local Pau, which opens at 7.30am. 

Despite having multiple branches across Singapore, Rong Yi continues to make its buns from scratch, from the marinate for the meats to the pillowy soft dough, followed by the arduous process of sealing each bun with ample fillings. Its buns come in savory and sweet options, alongside classic dim sum, such as siew mai and lo mai gai (glutinous rice with chicken).

Crowd favourites: A hearty breakfast staple is the big pau (S$1.60). Packed with chicken chunks and sliced hard-boiled egg, it is the simple marinade of soy sauce, Chinese wine and sesame oil that turns it into something special. 

Here’s a tip I learned from a Chinese chef — flip the bun upside down and wait for it to become cool to the touch. This allows the meat’s sauces to flow towards the tip, allowing the top portion of the bun (which is usually thicker and more plain) to soak it up. 

Many would recommend the coffee pau (S$1) but what you should really pay attention to is Rong Yi’s unique 3 in 1 bun (S$1.20). Sweet and savory, its filling is made of lotus paste, red bean paste and one salted egg yolk — a rich treat that’s best enjoyed with a cup of teh-C kosong. 

2. Freshly Made Chee Cheong Fun

Old Airport Road Food Centre, 01-155, 51 Old Airport Road
Open: Tuesday to Thursday (8am to 2.30pm), Friday to Sunday (8am to 7pm)

Why visit? Don’t be surprised by the line at Freshly Made Chee Cheong Fun — you’ll see why the moment you slurp up the steamy rice rolls, made upon order by second-generation owners and sisters, Yvonne and Ivy Lee. 

The duo’s mother opened the stall in 1985, armed with a recipe and skills she picked up from a Hong Kong chef. The sisters then picked up said skills, trained under mummy dearest and eventually took over in 2000, just as it moved over to Old Airport Road Food Centre.

What’s special is its variety of fillings — aside from barbecued pork and prawn, there’s also pig liver and otah. More than just chee cheong fun, the menu has also expanded to include breakfast and snack staples, such as congee, prawn rolls and dumplings. 

Crowd favourites: A surprising favourite is the otah (S$3.50 per roll) chee cheong fun. This version uses Muar-style otah, known for its fragrant spices and chunks of fish meat, which matches the silky, smooth rice rolls, well. 

Another unique chee cheong fun offering is the pork liver (S$3.50 per roll). The fresh pork liver slices are cooked just right — sweet and bouncy, with a bit of crunch. Remember to mix in its sweet sambal for a moreish bite. 

3. Xin Mei Xiang Zheng Zong Lor Mee

Old Airport Road Food Centre, 01-116, 51 Old Airport Road
Open: Monday to Sunday (7am to 3pm, 5pm to 10pm)

Why visit? Xin Mei Xiang Zheng Zong Lor Mee is more than just a good bowl of lor mee (Hokkien braised noodles); it is part of this iconic food centre’s delicious history. It was one of the original hawkers from Kallang estate that moved into Old Airport Road Food Centre when it first opened in 1972. 

Second-generation owner Lim Chong Teck helped his father at the store till the elder Lim’s passing in 1990, from which he took over. While Chong Teck still runs the store, his daughter June Lim handles most of the store’s and overall brand operations today.  The third-generation hawker has won many regulars over with her sprightly personality and an expanded menu.

It was also through June that the family-run business took a leap and expanded to multiple branches across Singapore. That said, the original store at the food centre still remains the most popular — it’s common to witness snaking queues here. 

Crowd favourites: Of course, it’s the signature lor mee (S$6). The aromatic five spice braise — a labour of love that spans four to five hours — forms the foundation for the thick cuts of braised pork belly, braised egg, fried cod fish nugget and the generous heap of shredded deep-fried batang fish. Opt for the flat yellow noodles and load up on the vinegar, chilli, minced garlic and coriander for a hearty, nostalgic bowl.  

Hakka fried pork (S$5) was part of the expanded menu that June introduced, and it has become a popular choice of side to its lor mee. Marinated with red fermented bean curd, the crisp-yet-tender pork morsels carry a distinct red colour and an addictive umami flavour. The dish also makes for a great accompaniment with local beers, particularly those from Hello Ren Min (01-144) within the same hawker centre. 

4. Albert Street Prawn Noodle

Old Airport Road Food Centre, 01-10, 51 Old Airport Road
Open: Monday to Tuesday, Thursday to Sunday (8am to 9pm)

Why visit? You’ll instantly spot Albert Street Prawn Noodle on the first floor of Old Airport Road Food Centre, facing the main road. Its crowded signboard, with photos of its prawn noodles in various combinations, its accolades and black-and-white photos, draws you right in.

The menu is simple, though it may seem complicated at first: Prawn noodles, dry or soup, and your choice of toppings. Options run the gamut from prawns and abalone to pork ribs and innards. 

Crowd favourites: You can’t go wrong with the pork rib prawn noodle (dry and soup versions available, from S$6,). Go for a mix of mee kia and kway teow for a play on textures, and opt for the stall’s white sauce that’s a fragrant and decadent mix of vinegar, soy sauce and lard. Sprinkle some chilli powder for a bit of heat and give the bowl a good toss. It comes with tender pork ribs that have been simmering in that sweet, umami-laden broth and bouncy prawns. 

Fans of pork belly, get the pig tail prawn noodle — soup (dry and soup version available, from S$6). The unctuous mix of cartilage, chewy fat and meat in a pig’s tail makes this cut one of the best. 

Slurp up prawn noodles at these 21 stores in Singapore.

5. Pho Me Vietnamese Beef Noodles

Old Airport Road Food Centre, 01-71, 51 Old Airport Road
Open: Monday to Friday (9am to 2.30pm, 4.30pm to 9pm), Saturday to Sunday (9am to 9pm)

Why visit? Pho Me Vietnamese Beef Noodles may have just opened in 2023 but it has already earned quite a following for its budget-friendly and authentic-tasting beef pho and stew. 

The key appears to be its dedication to fresh beef: Its display comprises a chiller box where customers can browse its variety of beef cuts, alongside tendons, organs and its popular, giant beef balls. 

Crowd favourites: To best acquaint yourself, order the smashed rare beef pho (S$7). The former features beef patty that’s smashed and cooked upon order, just slightly, with the heat of the broth. It’s a textural delight — you get well-done bits juxtaposed against the chew of medium-rare mince. The rare beef also imparts a whisker of gaminess that amps up the already flavoursome broth. 

Here’s a tip to spice up your broth further — add lime juice, chilli sauce and tuong den (a pickled soya bean sauce, that’s similar to hoisin sauce) to taste. 

Its chicken pho (S$6) is no wallflower either. The shredded chicken may be slightly dry but easily is revived in the aromatic broth that’s reminiscent of a summer day — refreshing, a little sweet and just enough pepper to make you sweat. 

Check out our list of places for Vietnamese food in Singapore. 

6. Hougang Jing Jia Mutton Soup

Old Airport Road Food Centre, 01-123, 51 Old Airport Road
Open: Monday to Tuesday, Thursday to Sunday (9am to 10pm)

Why visit? Look no further than Hougang Jing Jia Mutton Soup for a warming and nutritious bowl of mutton soup. The clear broth is packed with Chinese herbs to not only help negate the gaminess usually found in mutton, but is also said to help invigorate your body’s qi (which refers to the energy powering your body in traditional Chinese medicine). The older folks seem to believe its efficacy as you’ll often find the queue packed with them. 

What draws me back, though, is the bespectacled uncle that runs the store. The patient man is an oasis within the never-ending bustle of Old Airport Road Food Centre, calmly taking and preparing your order with ease, all with a sing-songy voice that’s part amusing and part calming. 

Crowd favourites: First-timers can go for the mutton ribs soup (from S$8) — the broth is light, delicate and a little sweet despite the hefty amount of herbs and mutton, making it easy on the palate. Uncle’s method of slow cooking on a low fire keeps the mutton ribs tender, to the point that it falls off the bone easily. Rice (S$0.50), the only carb option available, is optional but that zingy chilli sauce shouldn’t be. 

For the full experience, go for the mixed (from S$6) soup. It comes loaded with ribs, tendon, meat, tripe and, even a chunk of bone that houses buttery marrow within. You get a variety of textures — all great with that chilli, obviously — but the tendon and marrow, in particular, are soft, gelatinous and have soaked up the best of the broth.

7. Jun Yuan House Of Fish

Old Airport Road Food Centre, 01-69, 51 Old Airport Road
Open: Monday to Tuesday, Friday to Sunday (10.30am to 9.30pm)

Why visit?  Siblings Jason and Tsering Ng joke that there’s a lot of pressure naming their shop Jun Yuan House of Fish. The store, which opened at Old Airport Road Food Centre in 2014, has a name which combines the Chinese character “jun”, from Jason’s name, and “yuan”, which refers literally to “origin”. It is also a reference to a Chinese idiom about remembering your parents when you succeed. 

The brand is a family-run operation — Jason plays chef, taking charge of the food while Tsering, armed with corporate experience, handles the operations and marketing. Their mother sources and does quality checks, ensuring the best suppliers and ingredients; and their father assists with store design and setup for ease and efficiency. 

It is clear they’ve done the name (and their parents) proud with its XO fried fish soup and herbal seafood soup earning them a spot in the Michelin Guide Bib Gourmand Singapore list in 2021 and 2022. The brothers have even gone on to open multiple branches in Singapore. 

Crowd favourites: It is clear why its herbal seafood soup (from S$6) garnered the attention of the Michelin inspectors. A mix of pork, seafood, dried sole fish, tomatoes and Chinese herbs — angelica and polygonatum roots — are simmered to coax out its complex flavours, coming together with your choice of fish (dory, batang or black grouper) to make an addictively umami and sweet broth. The toppings are generous and make a hefty meal on its own but you can also add on your choice of rice or noodles.

For something lighter, go for the XO fried fish soup (from S$6). You have a choice of just fried fish or a mix of fried and sliced fish. The latter is recommended as you get to enjoy both the texture of crisp batter that has soaked up the aromatic XO-accentuated broth and the fresh batang fish slices. It’s a humble dish that’ll instantly warm you up on rainy days. 

Here are 14 other spots for your fish soup fix.

8. Nam Sing Hokkien Fried Mee

Old Airport Road Food Centre, 01-32, 51 Old Airport Road
Open: Tuesday to Sunday (10am to 6pm)

Why visit? Don’t be surprised by the line outside Nam Sing Hokkien Fried Mee — you’ll appreciate why as soon as you slurp up its perfectly charred stir-fried prawn noodles. 

Owner Ng Hock Wah has been serving up fragrant and loaded plates of old school Hokkien noodles for over 50 years. Previously a street stall outside Nam Sing Coffee House (where the stall’s name comes from), over at Florence Road, Ng only arrived at Old Airport Road Food Centre in the 1990s.  

Today, Hock Wah is joined by his son, Albert Ng, at the store, too. 

Crowd favourites: Its signature Hokkien mee comes in just two sizes — normal (S$5) and medium (S$8). What’s interesting is that, instead of lard and sambal, they use peanut oil and fresh cut chillies, allowing the robust seafood flavour of its prawn and anchovy broth to shine. 

There’s always a bit of a wait as the noodles, of which is always a mix of yellow noodles and thin vermicelli, are cooked over slow fire with the broth (much like you would with risotto). And, if you don’t mind waiting just a little more, order it in a to-go pack and let the noodles further simmer in that broth and you’ll get sweet and bold mouthfuls of noodles and seafood, kissed by a subtle smoke. 

Check out these 15 other spots for the best Hokkien mee in Singapore.

9. To-Ricos Guo Shi

Old Airport Road Food Centre, 01-135, 51 Old Airport Road
Open: Tuesday to Saturday (10am to 2pm)

Why visit?  Phua Gek Sia has been running his popular kway chap store, To-Ricos Guo Shi, for the last four decades. Despite being 71 years of age, Gek Sia doesn’t shy away from the process of cleaning and braising pork and pig offals, often toiling away for 14 to 15 hours a day. 

His hard work has not gone unnoticed — his stall at Old Airport Road Food Centre was awarded the Michelin Bib Gourmand in 2019. 

Fans of Gek Sia’s kway chap may want to clock in a few more bowls while he is still at it. The elderly hawker hopes to retire by 75, and there doesn’t seem to be a successor in sight at the time of writing this piece. 

Crowd favourites: The simplest and fuss-free way to enjoy its kway chap is to go for a mixed platter (from S$4 to S$18). You get served a plate of favourites, such as the pork belly, pig stomach, tofu puffs and, arguably its claim to fame, the large intestines, all of which have spent ample time simmering in a sweet, savoury and mildly herbal braise. Of course, the set is not complete without the kway (rice sheets, S$0.80) and their chilli sauce. 

Come with friends to share an additional plate of its pig trotters (from S$6). The flesh is tender while the coveted fat is unctuous, and the gravy is light, leaning into the savoury, pairing well with the chilli sauce. 

10. Roast Paradise

Old Airport Road Food Centre, 01-121, 51 Old Airport Road
Open: Monday to Sunday (10.30am to 4.45pm)

Why visit? Kai Koh and Randall Gan’s Roast Paradise, which opened in 2015, has become a favourite of Cantonese roast fans. With them selling out even before the lunch crowd clears, it’s evident that the two young hawkers hit the jackpot with their Kuala Lumpur-style char siew, crispy pork belly and Hakka noodles. 

What’s surprising is that neither Kai nor Randall has any F&B experience, but what they do have is dedication. The duo, who have nightlife and events experience between them, learnt the ins and outs of how to make good Cantonese roasts from Kai’s uncle, Bill Khoon’s renowned Famous Seremban Favourites in Kuala Lumpur. Their efforts have paid off — they’re now known for the caramelised, fatty char siew you find at Roast Paradise at Old Airport Road Food Centre.

Crowd favourites: Be patient. Its char siew is worth the wait (S$6.50 for 100g, S$12 for 200g and S$18 for 300g sharing plates; S$4.50 or S$5.50 with rice or noodles). Despite being in a space-constraint hawker store, the duo prepares their char siew in a traditional charcoal oven. This produces perfectly tender and juicy meats with a glistening, sticky marinade, some of which has charred to give it a smoky flavour. Tip: You can even choose your cut here, such as half-fat, fat and premium. Go for the latter, which is also known as bu jian tian (never seeing the sky in Mandarin), a sought-after cut due to the ideal ratio of lean meat to fat. 

It’s ideal alongside itsd Hakka noodles (S$3.20), which features silky yet springy mee pok tossed in a savoury, garlicky sauce and its house-made sambal chilli. You’ll instantly notice a distinct fragrance and chew to the noodles, owing to the high egg content that went into its recipe.

11. Minced Pork Bros

Old Airport Road Food Centre, 01-113, 51 Old Airport Road
Open: Monday to Sunday (9am to 5.30pm)

Why visit? It seems Kai and Randall of Roast Paradise are not resting on their Cantonese roast laurels. Leading the way for new-age hawkers, they’ve opened Minced Pork Bros a couple stores down to serve up their rendition of bak chor mee, in 2022. 

The store is an ode to their former years as nightlife veterans. The duo and three other friends — who eventually became part of the business — often found comfort in a bowl of mee pok tar after work. This spurred the quintet to present a version of bak chor mee that marries all the best parts of the dish, with some modern touches, obviously. 

Crowd favourites: It may have fancier ingredients, such as abalone and ikura, but nothing beats the dry classic minced pork noodles, which comes at an affordable price point of just S$4. The noodles are handmade every morning with additional egg yolk for that addictive fragrance and springy texture (that you’d also get at Roast Paradise). These are then tossed in a lard-forward sauce with a hint of dried shrimp from the chilli and vinegar. 

Ingredients include minced pork (with a good fat to meat ratio), a dumpling, fried fish sticks, sliced pork collar, prawn paste balls and the all-important ti poh (fried flat fish) for a sumptuous bowl.

The broth is just as impressive — made with pork bones, white clams and old hen (known for imparting sweetness and nourishment to broths), the mellow yet sweet soup is best enjoyed with a healthy serving of its hand-made herh giao (fish dumplings, S$1.50 a piece). The fish dumpling of Teochew origin may resemble a wanton, but its skin is made solely of minced fish, and envelops a savoury filling of minced pork and fish. 

Satisfy your bak chor mee cravings with our list of 15 stalls in Singapore.

12. J & J Special Beef Noodle

Old Airport Road Food Centre, 01-162, 51 Old Airport Road
Open: Tuesday to Sunday (10.30am to 4pm)

Why visit? J & J Special Beef Noodle started in 2008, when the now 74-year-old William Seah left his job in the logistics industry. The store, manned by him and his wife Wah, is named after their children, June and Justin.

Both husband and wife didn’t start off with prior F&B experience or any recipes — they enlisted the help of the whole family while experimenting with recipes. Their son even ended up taking photos for their final menu and you can still see those photos framed up at the store today. 

Their hard work paid off. The store eventually earned a reputation for their unique beef noodles that’s a marriage of Teochew and Hokkien (just like William and Wah) and affordable braised wagyu. 

Crowd favourite: If you’re coming to J & J Special Beef Noodle for the first time, order its signature braised beef noodle (available in dry or wet versions from S$6). Their very own creation — also a secret recipe — is anchored by a generous serving of large slices of beef that’s incredibly tender, thanks to hours of simmering in a savory sauce redolent with aromatics. 

The dry version uses thin kway teow, which is first cooked in a beef stock before it is loaded with the beef slices, scoops of the braise, coriander, fried shallots, sprinkle of white pepper and sliced raw onions. Give a good mix along with their tangy chilli sauce.

Its beef brisket noodles (S$7.50) is said to rival even those of famous cha chaan tengs in Hong Kong. It features a hefty serving of chopped up brisket that’s so soft, it simply slides off the bone, atop a bed of springy egg noodles. Add tendon (additional S$2.50) for an extra oomph of beefy flavour. 

13. Famous Old Airport Fried Oyster Omelette 

Old Airport Road Food Centre, 01-101, 51 Old Airport Road
Open: Tuesday to Friday (11am to 2pm, 5.30pm to 9pm), Saturday to Sunday (11am to 9pm) 

Why visit? Famous Old Airport Fried Oyster Omelette is one of many hawkers that serve up orh luak or fried oyster omelette at Old Airport Road Food Centre. However, what makes this stall stand out is that they were first to incorporate other seafood, namely squid and prawns, in this indulgent local dish. 

Helming the store is Madam Tan, who has been frying up oyster omelettes for 18 years. She is assisted by her husband, Mr. Lim, who takes and serves the orders, and sometimes takes on the fiery wok himself, too. 

Crowd favourite: They are best known for their 3-in-1 omelette (from S$10), which features prawns, squid and oysters. It starts off with ladles of starch and flour slurry hitting a hot flat pan, before Tan cracks in a couple of eggs. 

Here is where the magic happens: She lets the mixture cook, with control — the eggs are partly scrambled, retaining fluffy bits of white amongst the yolk and part of the starch crisps up while larger chunks retain its addictive chew. When satisfied, she sprinkles fish sauce, spring onions, and combines it with the fresh seafood. Don’t forget the tangy chilli sauce for the perfect bite. 

Traditionalists will adore the OG oyster omelette (from S$6). The husband-and-wife duo are stringent when it comes to their oysters. The sizes vary between days but they are always fresh, plump with a hint of brine.

Whether you like it starchy or crispy, here are 11 places for Singapore’s best fried oyster omelette.

14. Western Barbeque

Old Airport Road Food Centre, 01-53, 51 Old Airport Road
Open: Monday to Sunday (11am to 11pm)

Why visit? Fans of Hainanese-style western fares that populate our hawker centres and kopitiam will enjoy Western Barbeque. It served its first plate in 1974, and has since won over crowds with its fried and grilled meats as well as its calling card, the garlic sauce. 

There’s a bit of a queue regardless of the time but the waiting has been made convenient with the use of buzzers.  

Crowd favourites: Come hungry and go for the mixed grill set (S$13). Perfectly charred, tender and succulent pork chop, chicken chop and lamb chop are served up with its signature garlic sauce. The sauce is a secret recipe that uses over 10 ingredients, is sweet and salty interspersed with bites of finely chopped garlic. 

Each plate also comes with crinkle fries, coleslaw, a fried egg and an old-school butter bread (from Victoria Bakery & Confectionary) that comes with a thin spread of butter. The latter is best enjoyed either as a little burger with the grilled meats or, simply, dipped into the garlic sauce. 

There’s a good reason why its chicken chop (S$6.50) doesn’t come with the famous garlic sauce: It has already spent time in a marinade. The chop, which comes bone-in, is savory, sweet and smoky from the grill. It needs little else besides its usual accompaniments of the crinkle fries, coleslaw and the same butter bun.

Why visit? Another delicious piece of Old Airport Road Food Centre history is Cho Kee Noodle. It began in 1965 when the late Madam Lam Yuet Yeow was offered the chance to buy over a pushcart store. Being a Cantonese who migrated from Guangzhou at just 17 years old, she stuck to what she knew and loved — wanton noodles. 

Helped by her eldest son, Cho Kum Kung, she ran the pushcart along Old Airport Road and single-handedly raised five children. When she eventually took a backseat, Soh Siew Choo, her daughter-in-law, innovated and took Cho Kee Noodle to new heights with a central kitchen, producing their own vegetable-based noodles. Currently, Siew Choo’s daughter, Cho Ai Min, has joined the rank as a third-generation hawker and continues her grandmother’s legacy.

Crowd favourites: Its good ol’ wonton mee (S$4 or S$5) is a bowl of perfection. Al dente noodles, in whichever flavour you’ve decided on, is tossed with a spicy and savory sauce accentuated by ample lard (you can request for more, if you’re feeling decadent). The char siew is lean with bits of char and soaks up that sauce easily, while the wontons are plump. 

Throw in a side of fried wontons (S$1 for three pieces) for an extra crunch.

Enjoy its homemade dumplings in its dumpling noodle (from S$4). The same base of noodles is already a winner but, when paired with these large dumplings filled with a savory mix of pork and prawn? Even better.

16. Mama Recipe Biryani Rice

Old Airport Road Food Centre, 01-18, 51 Old Airport Road
Open: Monday to Friday, Sunday (11am to 8pm)

Why visit? Mama Recipe Biryani Rice is a Chinese-owned hawker doling out fragrant value-for-dollar biryani, with the option to mix-and-match additional vegetables and meats (think nasi padang or the Chinese economical rice). 

The store showcases its many dishes in a display window — there’s usually a variety of curried dishes, stir fries and fried meats. It’s quite overwhelming but the friendly stall uncle is always patient, and is happy to walk through your order with a smile. 

Crowd favourites: Uncle has done a great job with the mutton biryani (S$6.50). Sizable chunks of mutton and potatoes in a sweet curry are served with a perfect base — a mountain of fluffy biryani rice, wafting spice. Add on vegetables of your choice or top up an egg (S$0.50) which comes in a tomato-based sauce for contrast. 

The fried chicken biryani (S$5) is a source of happiness. A large chicken thigh is marinated and fried, making its skin extra crispy and its meat so succulent it would give KFC a run for its money. It is served with the same fragrant rice and drenched in an aromatic curry.

17. Toa Payoh Rojak

Old Airport Road Food Centre, 01-108, 51 Old Airport Road
Open: Monday to Saturday (12pm to 7pm) 

Why visit?: When Cheng Kong Sang opened his store in 1970, he named it Toa Payoh Rojak, after the heartland it was located in. His adherence to only cutting up ingredients upon order (keeping the fruits and vegetables fresh and juicy), as well as charcoal-grilling his you tiao and tau pok, has earned him quite a following. Hence it really wasn’t any surprise that he opted to retain its name even when the stall moved to Old Airport Road Food Centre more than two decades ago.

Today, the store is manned by his daughter and son-in-law, continuing his legacy. There’s always a wait, but for good reason — they still cut up the ingredients upon order, slow-grilling and mixing orders, one by one, just like their predecessor. 

Tip: Pick up a queue number from the store front. You can make your order once they call your number. 

Crowd favourites: There’s only one item on the menu, rojak (S$4 or S$6). Each plate offers great textural contrast and more in the way of flavour. Each serving comes with the usual fixings of  jicama, cucumber, pineapple, bean sprouts, kang kong, alongside the ultra crispy you tiao and tau pok puffs. They all come together thanks to its use of a prawn paste from Penang — mixed with fresh lime juice, sugar, chilli and young ginger flower, it’s a molassy and umami-laden sauce that will have you licking the plate clean. 

Add on a century egg (S$1) for a little more fun. The alkaline taste aside, it offers both a jelly-like crunch and a gooey yolk for additional textures. 

18. Hua Ji XO Fish Head Bee Hoon

Old Airport Road Food Centre, 01-118, 51 Old Airport Road
Open: Monday to Wednesday, Friday to Sunday (12.30pm to 9pm)

Why visit? Hua Ji XO Fish Head Bee Hoon is known for its Cantonese-style fish soup. As with many of its neighbours, it often sports a long queue. Only one uncle runs the store, from front to end, preparing each serving upon order.

The menu has since shrunk following the renovation in end-2024. Its menu now consists of just three fish soups with your choice of fish head, fried fish or sliced fish. Simple, confident and — as many regulars will attest to — absolutely delicious. 

Crowd favourites: The very definition of “ugly and delicious” is the Hua Ji XO fish head soup (S$6.50) — a daunting dish that’s well worth the effort. Chopped up into manageable chunks, the fried fish head is a gold mine of textures and flavours; gelatinous fish skin and cartilage and a mix of flaky and silky flesh, all of which have a deep and rich flavour. They all sit in a luxurious fish bone broth that has spent at least six hours boiling away to give us that milky-white broth punchy with ginger and XO. 

For those who want to skip the fish head and simply enjoy the broth, opt for the sliced fish soup (S$6) with thick bee hoon (additional S$0.50). There’s chunky fish slices, sans bones, of which there are many are served in that same heady broth, that’s thick enough to coat the thick bee hoon just slightly. 

Here are 14 spots for a comforting bowl of fish soup in Singapore.

19. Salt 

Old Airport Road Food Centre, 01-128, 51 Old Airport Road
Open: Monday to Thursday, Saturday (12pm to 2.30pm, 5pm to 8.30pm)

Why visit? 30-year-old Kenny Ngo is a shining hope for the next generation of hawkers with Salt, his family-run hawker churning out Korean-style fried chicken with fried rice or pasta as well as nutritious soups. 

The accounting and marketing major gamely took on the challenge of launching Salt with nary an F&B experience — and has not looked back. Today, his family is all hands on deck at the stall. Kenny can often be seen at Old Airport Road Food Centre along with his father, while his mother and sister work together at its CIMB plaza branch in the CBD. 

Crowd favourites: We have Kenny’s sister to thank for Salt’s signature fried chicken wings, soy garlic (S$7.80). It was because of her constant cravings for Korean fried chicken that made Kenny realise that he wanted to make something so great, people would be thinking about it all the time. The chicken is marinated for 24 hours before it is fried to a golden brown and tossed in your choice of flavour — soy garlic, Korean hot, Thai chilli lime and salt and pepper. The batter is light so it stays crispy without being too oily, while the flesh remains juicy. 

Fans of Taiwanese chicken chops will enjoy the signature chicken cutlet with soy garlic fried rice (from S$7.90). The large chicken cutlet sports a thicker batter that is just as crispy, and does well to keep the interior nice and juicy. The soy garlic fried rice could very well stand out on its own. Chock full of wok hei, the fried rice is well-tossed (eggs, rice and spring onions), and has depth.

Read more about Salt in our interview with new-gen hawker, Kenny Ngoo.

20. Tong Kee Charcoal BBQ

Old Airport Road Food Centre, 01-108, 51 Old Airport Road
Open: Tuesday, Thursday to Friday (4pm to 10pm), Saturday to Sunday (12pm to 10pm) 

Why visit? What keeps many coming back to Tong Kee BBQ chicken wings is simple — uncle has perfected the art of grilled chicken, whether its whole or wings. Uncle and his wife prepare every component themselves, from the marinade to the chilli sauce. 

Uncle takes his grilling seriously. From the moment the shutters open, he is seen skewering meats and using his trusty scissors to snip away overly charred bits. Sometimes you get lucky and can get your order almost immediately as he often has rows of chicken, ready to serve. On busier days, especially from evening onwards, you’ll have to wait about 10-15 minutes.

Crowd favourites: Its chicken wing (S$1.50 for a piece) and spring chicken (S$10) are an affordable luxury. 

The humble protein is meticulously grilled atop a roaring charcoal fire to give us seared outers, all while keeping the flesh soft and tender. The caramelised glaze is what hits you first, before leading into the savoury flesh. Don’t leave without getting more chilli — the tang cuts into the fatty crisp of the skin, and has just enough heat to keep going back for more. 

All hawker stalls, except Hougang Jing Jia Mutton Soup, Nam Sing Hokkien Fried Mee, J & J Special Beef Noodle, Famous Old Airport Road Oyster Omelette, Tong Kee Charcoal BBQ, Rong Yi Local Handmade Pau and Pho Me Vietnamese Beef Noodles, 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 Old Airport Road Food Centre.