In multi-racial, multi-cultural Singapore, you can choose chicken, pork, beef or mutton! Often cooked in a variety of ways, from simmering, frying, braising to barbecuing. Try some Satay, Har Cheong Gai, Char Siu, Bak Kut Teh, Briyani, and more! For our Muslim friends, there are Halal-certified hawker stalls to choose from, including stalls at the famous Golden Mile Food Centre and more!
Unmistaken aroma where you can smell even before you see the stall. Satay is an Indonesian dish where cubes of meat ranging from pork, lamb, beef, chicken is skewered and barbeque over a charcoal fire. Oil dripping from the skewers and dipped into signature peanut sauce for a nutty and smoked meat taste. Don’t forget to try the sides chopped raw onion and rice cake too.
Chicken wings marinated and grilled over a charcoal fire until crispy golden brown skin on the outside and succulent on the inside. Served with either balachan chili with chopped onions and a side of fresh lime to squeeze over the wings.
It is a particularly flavourful fried chicken wing dish whereas the wings are dipped in fermented shrimp paste batter before frying.
Also called Bone Pork Soup or 肉骨茶 in mandarin which means meat bone tea. It was a dish brought over from Fu Jian in China and uses pork ribs simmered in spicy broth over many hours. Additional ingredients may include offal, mushroom and pieces of dried tofu or fried tofu puffs. Lastly, topped with chopped coriander or green onions and a sprinkling of fried shallots and served with either white rice or mee-sua (thin salted noodles made from wheat flour).
Known as Zhu Zha Tang (猪什汤) in Mandarin which is a thick broth boiled from a mix of pig offal including liver, heart, intestines, stomach, tongue, blood cubes, as well as pork meat slices over many hours. Generally served with white rice or Kway-Chup (flat rice kway tiao) and with a special chili sauce or soy sauce with chopped hot chili. Side dish also includes Side dishes include braised tofu puffs, and eggs and salted vegetables.
Ayam Penyet is a traditional Indonesian dish originating from East Java. It consists of smashing fried chicken till tender and soft with a pestle. Served along a plate of tempeh, tofu, rice and spicy sambal.
