The Hokkien-style braised duck has a very authentic taste and flavor, with just the right blend of spices. Even though there is usually a short queue, the stall is quite fast and get your orders out quick. They serve up a variety of Hong Kong roast rice and noodle dishes, such as Char Siew Rice, Roasted Duck Rice, Roasted Meat Rice, Wanton Noodles and Dumpling Noodles.
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.
Redhill Pork Porridge
- I got my plate of chicken rice after queuing for about half an hour.
- They serve up a variety of Hong Kong roast rice and noodle dishes, such as Char Siew Rice, Roasted Duck Rice, Roasted Meat Rice, Wanton Noodles and Dumpling Noodles.
- In the late 1980s, it entered the Brussels stock market.
Redhill Food Centre is a bustling hawker centre located in Singapore. It first started serving hungry locals and tourists alike in the late 1970s. The centre is home to various famous food stalls such as the mouthwatering char kway teow from Outram Park Fried Kway Teow Mee and the delicious chwee kueh from Jian Bo Shui Kueh. For those planning a trip, it’s worth noting that nearby attractions include the Alexandra Canal Linear Park and the vibrant Tiong Bahru neighborhood.
Blk 85 Redhill Food Centre: 10 Must-Try Stalls for Authentic Singaporean Flavours
If you are hungry for more, there are also the Pork Meatballs, Ikan Billis, Cabbage, Stir-Fried Long Bean, and Chye Poh Omelette. Prices go from $0.70 per portion to say $4 – $6 for the fish. Even if you are not a big fan of this dish, you may be a convert after trying their version, with many customers queuing up to 15 to 20 minutes to get their hands on a plate.
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.
Seng Heng Braised Duck Noodles
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.
Also, this is one of the few Mee Siam stalls in which you can ‘upgrade’ your plate with other ingredients such as ngor hiang, fish cakes, fried omelette and tau kwa. Their Satay Bee Hoon ($3, $4, $5) peanut sauce was fresh and fragrant with the aroma of peanuts, sweetness not overpowering with just a tad of spiciness. While some of the other stalls have sauces that have that nuttier texture, this feels just right and coats the thin vermicelli evenly. The wide variety of Teochew dishes offered at Shi Le Yuan Teochew Porridge are simple yet fresh, and more importantly, tasty and authentic. It’s the perfect meal for anyone looking for something lighter and more balanced, and it’s great to be able to pick and choose specific dishes that you know you’d enjoy for sure.
Specialising in fried carrot cake, the radish is handmade onsite and steamed from scratch, such that it’s extremely flavourful and soft — so soft that it melts in your mouth. Each plate of carrot cake is fried upon order, and topped with a glorious egg fried to perfection before it is served. The slight char on the pieces of radish say it all, and the wok hei is definitely on point. As a bonus, this stall also sells rice dumplings (bak zhangs) at S$2 a piece that will give any other bak zhang a run for its money.
Fei Zai Xiang Shao La Wanton Mee
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.
The depth of flavour is notable, with optional egg for added richness. It’s a local breakfast classic worth waking early for. It is accompanied with an assortment of ingredients like pig’s intestine and skin, fish cake, hard-boiled eggs, tau pok, and tofu, all braised together in the sauce. I enjoyed that the intestines were soft and without that wonky after-taste. The portion size is quite generous with cuttlefish, liver, tender pork slices, tau pok, blood clams and strands of kang kong. Hainanese curry rice is always a plate of beautiful mess, and Hong Seng Curry Rice at Redhill Food Centre does not fail to deliver.
- For those who prefer more flavour in their porridge, soya sauce and sesame oil may be added to your liking.
- Start your morning with thick and velvety smooth porridge here at Redhill Food Centre.
- A Plain Prata ($1.80 for 2 pieces minimum order) can be enjoyed with their fish curry.
- In the mid-1980s, Barco became a main projection technology supplier for computer giants IBM, Apple and Hewlett-Packard.
This is really where you can find “cheap and good” stalls. I usually come here at night, where just how to trade inside bar a couple of stalls are opened and you would find uncles hanging around for supper and beer.
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.
Start your morning with thick and velvety smooth porridge here at Redhill Food Centre. Whether you’re starting your morning with silky pork porridge or ending your evening with bee hoon and fried wings, 85 Redhill Food Centre delivers the goods with a blend of nostalgia and flavour. Each stall has a story and a taste worth experiencing. Seng Heng serves up herbal-style braised duck, available with rice or noodles. The duck is rich in flavour, though slightly firm in texture, and comes with a sharp sambal chilli and herbal soup.
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Regulars will know, though, that this stalls serves a mean char siew that has just the right amount of fat and meat, as well as a lovely caramelisation. The result is a roast meat that leaves us with a tender, juicy bite, and a taste of smokiness. The other wonderful thing is how generous the stall is — a bowl includes thick and tender braised pork belly slices, freshly fried fish and ngoh hiang as well as half a braised egg. Pile on its chilli, minced garlic and vinegar and this is truly something special. If that isn’t enough, you can even request for more noodles for free.