Singapore history: Hawker centres – Where did they come from?

Pictures below:

  • Top: Hawker Center at Lau Pa Sha (Shenton Way).
  • Left Bottom : Char Kway Teow 炒粿条
  • Right Bottom : Hainanese Chicken Rice 海南鸡饭

SG Hawkers

It is good to have more young & talented Singaporeans willing to continue the local hawker food culture, after the Pioneer Generation (1940s) & Merdeka Generation (1950s) hawkers retire in next few years.

It won’t take too long will one of the more entrepreneurial hawker start a global “Singapura Hawker” Food Empire, a-la KFC or McDonald’s, offering the world with 100 affordable best dishes of the “UNESCO-listed” Singapore hawker food.

Alderic Teo’s “Home-Cooked VS Outside-Cooked” Vblogs:

Curry Puff :


Typical Singaporean “Cheng Tng” 清汤

Singapore “Burrito”: Popiah 薄饼

Note: Do not look down on the tiny Popiah skin. Singapore “Popiah King” “Gwee” 魏 is a billionaire.

Singapore KFC Chicken:

The Lost Singapore 1950s Hokkien Mee Recipe

1950s – 1970s Soupy Clam Hokkien Mee (extinct)

我要找回这”阿公”的味道 — 是1950s南洋目不识丁的苦力先辈在新加坡河畔发明的美味佳肴: 1. 肉骨茶 2. 捞鱼生 3. 海南鸡饭 4. 炒粿条 5.潮州鱼丸面/ 肉脞面

可惜问了几位50岁以下年轻的大厨师师傅, 都不知我所云的”古早福建面”是”啥米碗糕 “(福建话, 即: 什么東西)。哀哉!

The closest below (but inferior) is the 2010s Prawn Soupy Hokkien Mee: 不比古早的福建面, 用upeh leaf包, 火炭煮的圆型福建面, 和香喷喷的汤汁。

1970s – Now: Fried Hokkien Sotong Mee:

This type of Hokkien Mee with Sotong (Malay word: squid) appeared quietly in early 1970s. It is fried, also wrapped in upeh leaf (now by brown paper).

Long Razor Clams (USA):
There is one similar type of long clam in Singapore during 1950s – 1970s, used in charcoal cooking the soupy Hokkien mee wrapped in upeh leaf. Now extinct together with this nostalgic soupy Hokkien mee.

新加坡名称: 啦啦 = 大头 = 蛤蜊 (Clam) (\ge-li)

现在只有圆而小的种类。长的”啦啦” (蛤蜊 \ge-li)本地绝种了。

Common clams found today :

Another version of Hokkien Mee: Malaysia KL style with thick black gravy.



New Hawkerpreneur


“Ah Geok Prawn Noodles” Hawker is opened in September 2013 by Keen Low, 30, a former Mechanical Engineering graduate.

Low says that he wanted to try his hand at being his own boss. The low start-up cost was also a draw. With hawker culture on the wane, he saw an opportunity in providing good food to diners who appreciate it.