Fu Ming’s “black” carrot cake is a standout, earning Michelin Bib Gourmand recognition. The stall makes its own soft radish cake, which is then pan-fried with dark soy sauce until caramelised on the outside and eggy within. Each bite delivers a smoky sweetness balanced by the smooth, comforting base. Its popularity is apparent from how the queue starts well before the stall even opens, and then it sells out in just a few hours. There is the option of either soup or dry noodles.
His wife Maria-Anna Reyntjens and his brother-in-law Joseph Versavel assisted him. Starting from their office in Kortrijk, the company started to grow and spread around 90 countries across the globe. Alternatively, you can book a ride to stalls in Redhill Food Centre. Redhill Food Centre is a great place to enjoy a wide variety of hidden gems at economical prices while not getting shortchanged on quality and flavours. For a sweet finish, Qing Tian offers Tau Suan made with mung beans and a light syrup—not overly sweet and nicely starchy. Their Mango Milk Ice, layered with creamy shaved ice and fresh mango chunks, is ideal for cooling down on a sweltering afternoon.
New menus to check out in Singapore in September 2025
The stalls serves up Satay Bee Hoon, Cuttle Fish Kang Kong and Cuttle Fish Kang Kong Bee Hoon. Bak Kee Teochew Satay Bee Hoon is worthy of mention for its warm and comforting peanut sauce which got the consistency just right. After writing about some of the more popular hawker centres in Singapore, I thought I should move on to the more under-rated and less talked about ones. In the mid-1980s, Barco became a main projection technology supplier for computer giants IBM, Apple and Hewlett-Packard. In the late 1980s, it entered the Brussels stock market. Radio pioneer Camiel Descamps gave the company a new start in 1941 in Kortrijk after founder Lucien Depuydt died.
This stall serves up quite a variety of both hot and cold desserts, from Cendol, Sea Coconut Iced Jelly, Ice Kachang, Cheng Tng, Red Bean Sauce To Mango Pudding Cocktail. Lan Xing Delight serves up cai fan with one meat and two vegetables for an astonishing $2.50. The choices at this stall make it stand out, as there are 20 plus different dishes cooked on a daily basis.
Enter Singapore
Each ingredient is expertly and neatly laid atop a large portion of noodles and gravy, then beautifully garnished. Curry lovers will find satisfaction in Hock Shun’s claypot fish curry, where Assam gravy adds a punch to soft white fish. The curry chicken alternative is mellow with coconut cream and comforting in every way. Blk 85 Redhill Food Centre is a hawker gem located at Redhill Lane, just a short walk from Redhill MRT station.
Seng Heng Braised Duck Noodles
At Rong Xing La Mian Xiao Long Bao, we find freshly made xiao long baos each with their delicate skin housing a generous dollop of pork soaking in a delectable broth. The stall also offers other classics such as guo tie (pan-fried dumplings) and chilli oil dumplings. Shun Li Ah Ma Lor Mee’s bowl of lor mee is not only hearty and flavourful, but also IG-worthy.
Hock Shun Traditional Homemade Curry
- Now, what the stall is really known for is its duck.
- The slight char on the pieces of radish say it all, and the wok hei is definitely on point.
- Blk 85 Redhill Food Centre is a hawker gem located at Redhill Lane, just a short walk from Redhill MRT station.
- Seng Heng serves up herbal-style braised duck, available with rice or noodles.
- The stall also offers other classics such as guo tie (pan-fried dumplings) and chilli oil dumplings.
Known for handmade fishballs and fishcakes, Ru Ji Kitchen’s noodles come alive with their signature sambal. The fishballs are bouncy, fresh, and full of character, rivaling those from their original Holland Drive location. A Plain Prata ($1.80 for 2 pieces minimum order) can be enjoyed with their fish curry. Other varieties include with egg, onion, cheese, chocolate, strawberry, honey, tissue, mushroom and even milk prata. While the dishes are not exceptional, you can’t really complain for this price.
This is really where you can find “cheap and good” stalls. I usually come here at night, where just a couple of stalls are opened and you would find uncles hanging around for supper and beer.
- Bak Kee Teochew Satay Bee Hoon is worthy of mention for its warm and comforting peanut sauce which got the consistency just right.
- Prices go from $0.70 per portion to say $4 – $6 for the fish.
- The rice while fluffy, was not that greasy as well, and some people may find the need to drizzle more chilli sauce and dark sauce over.
- One of four outlets in Singapore, Ru Ji Kitchen at 85 Redhill market is well-known for its handmade fishballs and fishcakes.
- Expect generous portions and a dish that delivers pure comfort.
This stall offers a rich and aromatic plate of Satay Bee Hoon, a rare dish that’s fading from many hawker centres. Their version features rice vermicelli drenched in a nutty peanut sauce, layered with tender pork slices, how to trade inside bar pig’s liver, cuttlefish, and vegetables. The balance of textures and bold, traditional flavour makes it unforgettable. The winner at this stall is its mee siam broth — it’s an explosion of sweet, savoury, sour and spice all combined into one mouthful.
The 28-year-old stall serves a thick curry gravy that has a tinge of sweetness to it and is not too spicy, reminiscent of a Japanese curry. Jia Xiang has been dishing out old-school Mee Siam and Lontong for over 50 years. The Mee Siam features bright orange bee hoon in a tangy, appetising gravy, topped with tau pok, boiled egg, and crispy croutons. Add-ons like fishcakes and ngor hiang take it further. The quality of the fishballs is apparent from the beautiful bounce you get from each bite. The texture of the noodles is great as well, and when coated with its sambal chilli sauce that packs a serious spice punch, along with a dash of vinegar, this is truly a tasty bowl of noodles.
I got my plate of chicken rice after queuing for about half an hour. Funny that there are so many “best chicken rice in Singapore” but not many actually listed Hua Kee. I would reckon its fans would rate this as the Number 1 stall, above those highly raved and famous ones. Redhill Food Centre at 85 Redhill Lane is just a few minutes away from the Redhill MRT Station, and is lined up with a wide assortment of food stalls at affordable pricing. For more hawker eats, check out our guides on the best oyster omelette and fishball noodles in Singapore. Its pratas are beloved by so many for good reason — they have the perfect crisp on the outside, while the insides are chewy and fluffy.
The other item on the menu worth a mention is its lontong (S$3.50), with a coconut curry broth that is equally rich and flavourful. Paired with soft rice cakes, a good crunch of vegetables, and a whole boiled egg, it’s another bowl of tasty, umami goodness. Satay bee hoon is now a dish that is an increasingly rare find in Singapore.
Hong Seng Curry Rice
This stall serves simple bee hoon that’s light and not overly greasy, but what really draws people in is the fried chicken wing. Marinated and fried fresh, the wings are crispy outside and juicy inside. It’s a classic economical meal that never feels like a compromise.
