Keng Eng Kee Seafood, commonly known as KEK, is recognizable by the heavy, smoky aroma of wok hei drifting through the air of Alexandra Village. This open-air eatery specializes in zi char, a style of home-cooked Chinese cuisine. It…
Anthony Bourdain's Footsteps
I traced the late culinary icon's journeys through Singapore's vibrant food scene to bring you this taste-testing tour of his favorite hawker stalls and local restaurants. From fiery street food in Geylang to traditional Peranakan dishes in Joo Chiat, we're eating exactly what Tony loved.
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1. Keng Eng Kee Seafood @ Alexandra Village
2. Hong Lim Market & Food Centre
Hong Lim Market and Food Centre is a two-story complex defined by its brown facade and its history as one of Singapore's earliest hawker centers. Built in nineteen seventy-eight on Upper Cross Street, it was designed to relocate street…
3. 545 Whampoa Prawn Noodles
Five Forty-Five Whampoa Prawn Noodles is a stall defined by a persistent, long queue and the scent of a broth simmered from pork bones and sea-caught prawns. Located in Tekka Centre, the stall serves prawn mee in both soup and dry…
4. Nasi Padang Sabar Menanti
Sabar Menanti serves traditional Minangkabau cuisine, a style of cooking from West Sumatra characterized by rich, spicy gravies. The business originated a century ago as a humble pushcart operated by the founders, Haji Marlian Athar and…
5. Sin Huat Eating House
Sin Huat Eating House sits on the corner of Geylang Lorong thirty-five, distinguished by its humble, weathered storefront and rows of plastic chairs on the pavement. Inside, the fluorescent lighting and open-air atmosphere suggest a…
6. Guan Hoe Soon Restaurant
Guan Hoe Soon Restaurant is recognized as the oldest Peranakan restaurant in Singapore, having served traditional Nyonya cuisine since nineteen fifty-three. You can identify the restaurant by its signboard, which displays the name chosen…
7. Geylang Lorong 29 Charcoal Fried Hokkien Mee
Geylang Lorong Twenty-Nine Charcoal Fried Hokkien Mee is distinguished by the scent of wood smoke and the sight of a roaring charcoal stove, a traditional method that infuses the noodles with a distinct smoky flavor known as wok hei.…