Redhill Food Centre: 10 Best Hawker Stalls To Try
Sample these delicious eats at this popular food centre
Founded in 1972, Redhill Food Centre is one of Singapore’s older hawker establishments, and has a cult following to match. Just under 100 stalls – that are largely housed by seasoned vendors who have been plying their trade for decades – call the large, single-storey and airy site home.
Whether you’re in the mood for Michelin-endorsed chicken rice; silky and slippery kway chap that’s been painstakingly made from scratch; or a messy serving of curry rice with all the fixings your heart could desire, you’re sure to find something that tickles your taste buds. And while it’s impossible to pick an objective top 10, these are some of our recommendations.
Redhill Food Centre | 85 Redhill Lane
For mixed rice zhooshed up with a thick and indulgent curry sauce, hit up Hong Seng Curry Rice. The outlet has been in business at the food centre since 1995, and is presently run by a third-generation owner. You’ll be treated to an array of tasty items – such as crispy pork chop, prawn fritters, char siew, fried eggs and various vegetables – and an addictive curry sauce that’s thick without being overwhelming. Expect to pay around $5.
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It may be one of the newer arrivals, but Shun Li Ah Ma Lor Mee has quickly gained a loyal fanbase for its signature dish (they also serve laksa). Pony up $4 and you’ll get a bowl filled to the brim with yellow noodles, ngo hiang, fried fish nuggets, half a braised egg, minced garlic and other assorted ingredients. The luscious gravy, which coats each noodle strand in a glistening sheen, has just the right amount of starchiness and isn’t too cloying, and the piquant sambal confers a spicy kick.
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If you’re here in the early hours of the day, we highly recommend taking your breakfast at Ali Fatimah Food Stall, which draws some of the food centre’s longest morning queues. The prata here (roughly $1 and up) manages to achieve that elusive crispy-chewy balance, with a fluffy, doughy interior and a lovely crackly exterior. You can’t go wrong with the standard plain version served with a side of curry, though those who want something heartier can opt for egg or onion.
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For Michelin Bib Gourmand-rated carrot cake, there’s Fu Ming Cooked Food. Here, the carrot cake is made entirely from scratch, unlike other spots that may choose to opt for a base that’s been commercially manufactured. It has a pleasant soft and springy texture, and you can get it either white or black. The former boasts crispy bits from the egg, while the latter – our personal preference – is a sweet-salty delight that pairs well with the spicy chilli sauce. Prices start from $3.
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Satay bee hoon can be a rare find these days, and this is reportedly one of the best in Singapore. For upwards of $4, you’ll get a plate of thin rice vermicelli topped with pork slices, pork liver, cockles, tau pok, beansprouts and kang kong, and that’s been totally smothered in a peanut-scented gravy. The latter has a mild spice and slightly sweet undertones that complement the earthiness of the sauce, making for a thoroughly satisfying meal.
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In the mood for fatty and unctuous cuts of roasted meats with springy egg noodles? That’s what you’ll find at this outfit. We suggest getting the wanton noodles ($3.50 and above) with an extra portion of char siew for good measure. The latter is moreish and beautifully caramelised with a smoky char, and the plump wantons certainly aren’t too shabby either. Alternatively, you can opt to pair your meats – they also do a decent roasted pork – with rice instead of noodles.
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For a homey plate of chicken rice, make a beeline for this popular establishment. But just be aware that you won’t be able to get any roasted chicken – rather, Hua Kee Chicken Rice specialises in poached chicken that’s incredibly tender and succulent. Besides the requisite helping of rice, you can order additional items such as liver and gizzard. Don’t forget to dunk each piece of chicken in the punchy chilli sauce before digging in. Prices start at $3.
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Sample mee siam, lontong and nasi lemak at Jia Xiang Mee Siam. It’s a historic joint that has been operating for over five decades, and is currently helmed by a second-generation owner. The must-try mee siam features spindly vermicelli noodles, tau kwa, eggs, spring onions, fried croutons and beansprouts in a hearty, tamarind-tinged broth that’s packed with flavour. The additions of sambal and ikan bilis take the complexity of this humble dish to the next level, making it well-worth shelling out $3 for.
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Those who want something sweet to cap off their dining experience know to visit Qing Tian Hot & Cold Dessert. After all, even Prime Minister Lee Hsien Loong was once spotted queueing up for a taste of their treats. Their value-for-money fare (roughly $2 and up) runs the gamut from crowd-favourite chendol and red ruby to vibrant ice kachang and tau suan – all served with a smile by an energetic hawker uncle shuffling to the sounds of Hokkien techno tunes.
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Warm your bones with some comforting kway chap on a cold and rainy day. At the Michelin Plate-awarded Shi Le Yuan, taut and glistening sheets of flat rice noodles come swimming in a light yet aromatic broth that has a strong whiff of shallots. A heaping plate of braised items – including slices of hard-boiled egg, pork belly and intestines – completes the experience. Expect to pay around $5 per person.
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