Old Airport Road Food Guide

(Note: I will continue to update this as I add stalls and update stalls to this page, most recent updates first.)

Update: September 5, 2017 – Added Changi Seafood, Chuan Loo Bee, Khee Hong, Hong Yun, Thai Street Noodles, Kemiri Nasi Bakar, Mama Recipe Briyani, Nonya Chendol, Ali Shan Curry Fish Head, Guan Kee, Curry Rice, Yi Pin, Chong Pang Old-Time Flavor, Penang Signatures and Tai Seng Herbal Soup. Closures of Hong Kong Soya Sauce Chicken, Koo Kee Yong Tau Foo, Sin Thor, Fatman Satay, Quan 5

Update: August 1, 2017 – Moved all closed stalls to a new page, Old Airport Road Legacy Stalls (click to go there)

Update: July 30, 2017 – Added Wang Wang Crispy Curry Puff, Genie Foods

Update: June 20, 2017 -Closures of Yong Tau Foo, Tuck Kee Congee, Fazil Muslim Food, change of name to Golden Horse Thai Food, addition of Thai Tea and Coffee.

Update:  May 1, 2017 – Added Yan Ji Seafood Soup, noted closures of Maiden Mee Goreng, update of Foon’s Thai Wanton Noodles to Thai Street Noodles, updated stall types.

Update: March 12, 2017 – Added Jia Mei, Ban Mian . Noted closure of Delicious Chicken Rice and Warung Pak Wahub.

Update: February 1, 2017 – Added Hock Lam Popular Beef Kway Teow, Hong Kong Soy Sauce Chicken, Delicious Chicken Rice, Warung Pak Wahub.  Noted closures of Home Thai, Boon Fang Wanton Mee, Dodo, House of Soup.

Update: December 19, 2016 – Added Wen Wen Pork Rib Big Prawn Mee, Naha Nahkon Thai, pictures of Momo’s Mini Bao, Local Handmade Bao, Unkai and Johanna Porridge and Braised Duck.

Update: November 14, 2016 – Added Xin Kee Chicken Rice, photos of Hin Fried Hor Fun and an update on Toa Payoh Rojak

Update: October 25, 2016 – Added Meng Kee Teochew Fishball, Yi Ji Hokkien Mee, Tong Kee Charcoal BBQ, Lau Par Sat Taiwan Porridge, Rice Garden, Wonderfull Nasi Lemak, Wang Lai Yong Tau Foo, Koo Kee Tong Tau Foo, Xin Xin Yong Tau Foo, Spicy Hot Pot, Pasta Manna, Past Risotto, Sheng De Kung Fu, 01-26, 156, Homemade Popiah, Sin Thor (Shing Du) Bak Kut Teh, 168 Curry Chicken, Lao Da Tong, House of Soup, Choo Zai Zhai Vegetarian

Update: August 31, 2016 – Added Western BBQ, JB Mian Fen Kueh, Hua Ji XO Fish Head Bee Hoon

Update: July 27, 2016 – Updated Lucky Char Kway Teow as closed, adding Xin Yi Dai Hokkien Mee in its place. Added Jack’s Kitchen and Quận 5.  Added pictures of London, Holy Grill, Western BBQ, DNS, Momo and Maideen Mee Goreng

Update: June 30, 2016 – Updated the count of types of stalls at Old Airport Road

Update: June 28, 2016 – Added Home Thai, Lau Pa Sat Cooked Food, updated Waan Waan Coconut Ice Cream 😦

Update: June 10, 2016 – Added Boon Fang Wanton Mee

Update: May 26, 2016 – Added new Roast Paradise photos, Ah Yee HK Roasted and Unkai Japanese

Update:  April 6, 2016 – Added Waan Waan Coconut Ice Cream, edited Jin Hua Fish Head Bee Hoon, added Jun Yuan House of Fish, Wu Xiang Xia Bing, Chef Hong HK Bakery

Update:  Feb. 11, 2016 – Added Roast Paradise

Update:  Feb. 3, 2016 on some of the stalls that I have listed below that are no longer in operation at Old Airport Road and added Foon’s Thai Recipe Wanton Noodles

Old Airport Road Food Centre is arguably the best of the hawker centres in all of Singapore. Opened in 1973, it is comprised of 168 stalls, providing one with a cornucopia of delectable Singaporean Hawker fare.

If you want to truly know what Singaporean hawker food is all about, this is a great place to start your journey.

Old Airport 1

Old Airport 2

Let’s break down what’s at Old Airport Road first.

As of May 1, 2017, of the 168 stalls, here is what they sell (this is based on their main product, there may also be others, e.g., , Lau Pa Sat Cooked Food sells Cuttlefish You Tiao and Rojak, but I have put it in the Cuttlefish You Tiao category)(To go directly to the section that spotlights these stalls click on the name):

Vacant – 6
Drink Stalls – 14
Biscuits/Cakes/Bakery/Fried Puffs – 9
Satay – 7
Porridge – 5
Fish Soup – 5
Malay/Indian Food – 6
Grilled/BBQ/Cooked Seafood – 4
Soups/Pig Organ/Mutton Soup – 4
Juice/Tea/Homemade Drinks – 5
Cold and Hot Chinese Desserts – 4
Tze Char – 4
Fishball Noodles – 4
Rojak/You Tiao/Cuttlefish – 4
Econ Rice/Curry Rice – 4
Prawn Noodles – 5
Wanton Mee – 2
Western BBQ/Grill – 4
Yong Tau Foo – 4
Hokkien Mee – 3
Kway Chap – 3 (but only 2 operators, Blanco Court has 2 stalls)
Lor Mee – 3
Roast Meats – 4
Fried Oysters – 3
Japanese – 3 (but only 2 operators, Unkai has 2 stalls)
Soya Bean – 3 (but only 2 operators, Lao Ban has 2 stalls)
Carrot Cake – 3
Char Kway Teow – 3
Chicken Rice – 3
Thai – 3
Bak Chor Mee – 2
Otah – 2
Popiah – 2
Chicken Wings – 2
Bao – 2
Kopi – 2
Pasta – 2
Steamboat – 2
Wu Xiang – 2
Beef Noodles – 2
Bak Kut Teh – 1
Braised Duck – 1
Claypot Rice – 1
Beef Hor Fun – 1
Laksa – 1
Chee Chong Fun– 1
White Bee Hoon- 1
Vegetarian – 1
Xiao Long Bao – 1
Goreng Pisang – 1
Nasi Bakar- 1
Ma La Hot Pot – 1
Curry Chicken – 1
Nasi Lemak – 1

It’s quite the variety of foods, this is why I say that Old Airport Road is a great introduction to the Singapore hawker food scene.

Here’s a guide through the maze of smells and delicacies.

First off, here is a map of Old Airport Road with the stall numbers. This is the top view, with the bottom being Old Airport Road itself, or what I refer to as the front of the hawker centre.

Old Airport Road Map WholeThis is a little difficult to see because it is so big, but you can click on it and it will bring you a bigger image size.

I like to split Old Airport Road into four (4) sections.  Left, Middle Left, Middle Right and Right.

Left = 1-49.  This section contains a lot of famous stalls including Nam Sing Hokkien Mee (32), Lao Fu Zhi Char Kway Teow (12), Cho Kee (4) and Hua Kee (2) Wanton Noodles, Albert Street Prawn Noodles (10) and Ru Ji Fishball Noodles (37).

Old Airport Road Map Left

Middle Left = 50-103.  This section has Mattar Road Seafood BBQ (63), Chuan Kee Satay (85), Whitley Road Prawn Noodles (98), Meilock Soursop (82) and Xiang Ji Lor Mee (81).

Old Airport Road Map Middle Left

Middle Right = 109-131.  This section contains such greats as Blanco Court Kway Chap(135-136), Tiong Bahru (124), Roast Paradise (122), Xin Mei Xiang Lor Mee (116), Toa Payoh Rojak (108), Lao Ban Soya Bean (107) and Aunty Oats Pancake (110).

Old Airport Road Map Middle Right

Right = 132-168.  I affectionately call this portion the “sleepy” portion of Old Airport Road, as there is not a lot of action here. Stalls here are Lau Pa Sat Taiwan Porridge (167), Yummy Thai (161), Freshly Made Chee Cheong Fun (155) and Tong Xing Roasted Meats (158).

Old Airport Road Map RightI’m going to focus on the most popular stalls and types of food.  I won’t mention all of the stalls here, only a good representation of what one can get at Old Airport Road.


Shall we start our tour? (To go directly to a particular dish, food or section that spotlights these stalls click on the name above in the listings)

Old Airport Road is home to some Singapore Hawker Legends, including Nam Sing Hokkien Mee (32, left). The delicate rice vermicelli and noodles soak up the delicious pork and prawn broth giving rise to a dish which sings of flavor with every bite. These brothers have been at it for a long time and it shows in their craft.

032 Nam Sing 2

Recently, they’ve made their Hokkien Mee quite soupy, thus my suggestion is to get it to takeaway.  Even if you want to eat it there, wait for it to be packed, and then just let the noodles soak in the broth in the package.  Be a little patient and wait for about 5-10 minutes, then open it up.  You will see the difference.

The first picture is that ordered to eat there.  They will bring it to your table if it’s close to their stall.

032 Nam Sing 4Notice the broth is still there, and not as dry as I like it.

Now, take a look at the takeaway package, waiting 15 minutes and then eating it.

032 Nam Sing 3You can see there is quite a difference. In fact, if you order it to takeaway, they usually have a few sitting around that have already been made. Thus, the broth is fully soaked in already. One note here though, if you order takeaway, you can usually only get the $5 portion, which is premade. If you want the $3 portion, it’s really only for eating there.

One more note, since they are located in the “back”, but on a corner, they have put a light bulb on the side of their stall.  When it’s lit, they’re open.  When it’s not, they are closed.  Thus once you walk in the front and glance down the aisle, you can immediately tell if they are open or closed.

Here is the light bulb, off to the right, off, thus meaning the stall is closed.

032 Nam Sing 5

Here it is on, meaning, let’s eat!

032 Nam Sing 1

The logo is that of the uncle that does most of the cooking.  He puts on those glasses when he is frying his Hokkien Mee.

Nam Sing is open from the mid-morning until the mid-afternoon.

If you want nice dry Hokkien Mee at night, then I suggest going to Yi Ji Hokkien Mee (102, middle left). They make a real nice drier style Hokkien Mee.

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Notice the signboard says “Super Spicy” Chili! It packs quite a wallop, so be careful with it.

IMG_2595This is it, right out of the pan. Nice and dry, not too soupy. The taste is real good, and the chili, wow!

There is another Yi Ji a few stalls down at 99.  Same signage, but open at different times.  Are they the same or not? And apparently, they have many locations around Singapore.  Who knew it was a chain?  Not me.

IMG_8755But apparently, the stall at 99 and at 102 are different!

99 Yi Ji 1Now, they say it’s different.  Is it?

IMG_8755aJust a little different.  Most notably in the name underneath on the left.  But that’s the only difference I see.

Now take a look at the actual Mee itself.

img_9195Hard to tell isn’t it?  There is egg in this one, and it looks a little more wet.  But other than that…

Taste both yourself and see if you can taste a difference.  I honestly can’t.

A new option that opened up is at 165 (right), Xin De Shi.  They serve Hokkien Mee, Carrot Cake and Oysters.I prefer more Rice Vermicelli (Mee Fun, Bee Hoon) in my Hokkien Mee, not so much the thick yellow noodles.  That kind is more soupy and more like your typical hawker fare.


You’ll find that I won’t have many Oyster places here, as I don’t eat Oysters.  I have heard that Xing Li (28, left) has a good Fried Oyster.

028 Xing Li 1There is also a nice little side-by-side competition in the back middle left at 54 and 55 between Old Airport Fried Oyster and Kallang Fried Oyster (which is also paired with Chicken Wings, see later on).img_9141 img_9139

But try it for yourself, I can’t personally tell you which one is good or not.


Another Legend is Toa Payoh Rojak (108, middle right), where you queue just to get a queue number. Each dish is made to order and the way you want it. If you want more You Tiao, Cucumber, or extra peanut rojak sauce, you get it.

108 Toa Payoh Rojak 1

You see the old uncle here, he and his son run the place. When you get your queue number, some people believe that the old uncle is the one that they want making their rojak.  So they wait. I think they’re both equally as good.

For us, we don’t really like the pineapple in it. We like You Tiao, Tau Bok and Cucumbers. So that’s how we order it.

108 Toa Payoh Rojak 3I love that the ingredients are fresh, the You Tiao is still crunchy, the sauce itself sticks so nicely and it is sweet and a little bit stinging. You really enjoy yourself eating these.

The experienced Rojak eater will not use those little sticks you get, you use chopsticks. Easier and faster to eat!

Here is a photo of the normal Rojak.  The last time we went, in October, they told us we can’t pick and choose anymore!  Not sure if this was just the case on that day or not.  Either way, no uncle, and it wasn’t the best that I’ve had from there, it was a bit watery and tasteless.  Will have to try it again just to make sure the quality has not gone down.

img_9640Another option for Rojak when you don’t feel like queuing so long, or just want something else is Lau Pa Sat Cooked Food (151, right).IMG_8736

The uncle here says that in order to have good Rojak, you must grill the You Tiao, thus it takes a little longer to make from his stall.

The sauce is a little sweet here, but the taste is pretty good.

IMG_8417There is also Kah Ping Ri Ye Xiang (87, mid left) which sells Rojak, Cuttlefish Kang Kong, etc.img_0004
When people ask where to get BBQ or Grilled or regular Seafood, not many people will say, “Go to Old Airport Road.” But I counter that and say to you that you can find real good seafood here.

Some say the best Chili and Pepper Crabs come from Mattar Road Seafood BBQ (63, middle left). Open each evening, except Tuesday and Wednesday, it gives you a crab cooked perfectly, complemented with a subtly spicy and sweet sauce that oozes all over the lovely crab.

IMG_2558

The queue here can get pretty long, so I usually order it, and then go order other things. They will serve it to your table, or  you can always take it away.

I love to takeaway here, because I can order it and come back after doing other things to get it.

One thing that they do here is serve you female crab. Definitely make sure you order the female crab.  Aside from the crab roe, the meat is a little sweeter in my opinion. And the price is not bad. It will be about $35 for one crab.

IMG_2559The sauce here is really nice. Not too thick and floury, not too spicy and not too sweet.  It strikes a nice balance that you can lick off the crab before diving in.  The uncle cooks it just to the point of doneness and let’s the sauce do the rest of the cooking.  It truly is a magnificent and well done crab.

The Salted Egg Crab is a little different here, it’s not crumby and all over the sauce and crab, instead you find it mixed into the frying process.  From the picture below you really can’t see the Salted Egg, you would think it’s normal scallion and ginger crab.  Nothing to write home about, stick with the chili crab.

Another stall which has been here for awhile is Changi Seafood.  It’s located at the same row as Mattar Road (58, middle left).  It is not a bad alternative to Mattar Road.

One of the newer kids on the block, BJ Seafood (118, middle right) (They have now shifted to 101, middle left, with a new sign)  also has some good seafood. Here is the old sign.

118 BJ 1

And here is the new:img_9134The Sambal Stingray is pretty good.  The price is right, and the sambal is actually a little sweeter than spicy. A nice bit of eating here.

IMG_1976There is also Mr. Wok, (40, left).  It’s at the end of the section across from the Malay/Indian stalls.  They offer your seafood and tze char.Another Tze Char stall with seafood is Chuan Loo Bee (111, middle right).  They offer a variety of dishes here.

Other Tze Char style places include dishes with rice and other items.  These include Khee Hong(67, middle left) and Hong Yun (61, middle left).Both of these stalls will give you Fried Rice, Tze Char dishes that do well.

With every hawker centre/coffee shop you will almost always find Economic Ric or Cai Png.  Here it’s no different.  Ali Shan Curry Fish Head (154, right), though named this way, is actually a Cai Png stall. 2 Veg and 1 Meat, 2 Meat and 1 Veg, etc.Then you also have your economic bee hoon stalls in almost every centre.  Guan Kee (66, middle left) and Curry Rice (64, middle left) are here.  Usually open in the morning until early afternoon, it’s your typical economic bee hoon stall.


“Who’s the best” debates arise from the Lor Mee stalls.

The queues form at Xin Mei Xiang(116, middle right). This stall regularly draws people from everywhere and the queues start to form early. They used to sell prawn noodles, but why bother? People come from the Lor Mee.

IMG_2526

The queue takes about 20 minutes usually, but it’s run pretty efficiently (or you can go at 6 or 7am and there is no queue).  One auntie comes out and takes your preliminary order, which gets the preparer ready with the noodles, etc. And when you get to the front of the line, you finalize with chili padi, garlic, vinegar, etc.

And this is what you get.

IMG_2528The gravy is nice and thick, the shredded fish is quite well done. The meat inside is also nicely done. But for me, a little too much fish. Mix it all together and you understand why people queue.

But for me, I like Xiang Ji (81, middle left).

081 Xiang Ji 1

All Lor Mee looks the same, but the taste is different. This one is a little more tasty. I can’t quite describe it, but the ingredients I think are what makes it.  The meat and less fish make it tastes much better.

081 Xiang Ji 2

One key for me, I always go for the yellow noodles and bee hoon mix, not just one of them.

The other selection for Lor Mee is Tiong Bahru(129, middle right) (They have now shifted a few stalls down to 124).

IMG_1357

The queues form here as well.

Here are the ingredients before adding the gravy. Notice that this one does not have as much fish as Xin Mei Xiang or Xiang Ji.  But more Wu Xiang and Braised Pork Belly.

IMG_1355

Add the gravy and here you go!

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Here is a picture from February, 2016.  Notice the chunks of fish! To me, it tastes much better now than it did before.

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This Lor Mee, to me, lacks a little bit of a punch that the other two give.

Again, to each their own when it comes to eating.


Another raging debate is regarding Char Kway Teow.

Lao Fu Zhi(12, left) draws reviews and queues, and gets most of the attention.

012 Lao Fu Zhi 1

At Lao Fu Zhi, there is a difference in the way it is made, depending upon who is doing the cooking.  If it’s the old uncle with the glasses that dances while he cooks, you have yourself a good plate.  If it’s the old auntie that’s cooking, I don’t find it quite as good.

IMG_1326Lao Fu Zhi offers quite a bit of ingredients and the taste is quite nice.  A little oily, but not bad at all. But as I mentioned, I like it when the uncle cooks it.

 

A lot of people also rave about Dong Ji (138, middle right).

IMG_1785

The uncle here cooks a little slowly, but the product is supposed to be worth it.

IMG_1786For me, it’s not worth it. I find it a little lacking in taste. While it has a lot of ingredients, it just doesn’t do it for me. But it got passed on to a younger generation, so it was worth another shot. It looks a little different, but salty as anything.  I will still pass.


Right along the lines of this is Carrot Cake.  There is Black and White, me, I prefer the Black style.  A little sweeter and more of that wok hei taste as it’s put together.  I urge you to try both and see.

Sheng De Kung Fu (100, middle left) has been around awhile.  It make good quality Carrot Cake, both versions.  I don’t know about the Oysters though. They are usually open only at night.

img_9133Their Black Carrot Cake is moist and quite nice.

The simple store called 01-26 (26, left) offers a variety of items, but the Carrot Cake is definitely the most known.

img_9184 The aunty fries a HUGE plate of Carrot Cake for $3.  The taste is right on.  This is probably my favorite at Old Airport.img_9185Another stall is located at 156.  Not much for names, but they are known for Carrot Cake and Popiah.img_8923 And aside from a nice Carrot Cake, the flower plates.  Which makes their food distinguishable.img_8926


The Popiah is not half bad either.  Fresh, with a nice kick of chili.img_8925Another stall that gives you Popiah is one that is franchised around the city (94, middle left).

img_8793This one is a little bigger and honestly, a little better tasting. img_8795Just opened in October 2016, Hock Guan (93, middle left), it sits right next to the Popiah stall above.  It also sells Rojak among other things.img_9797The Popiah is a little smaller than next door, the taste is there and the auntie that makes it is a nice old auntie.img_9803They also sell the Kueh Pie Tee.

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Let’s talk about Wanton Mee for awhile. One stall separates the two famous stalls in this food centre.

Hua Kee(2, left) and Cho Kee(4, left) Wanton Noodles separated by a drinks stall and each has its own supporters.

People joke that they don’t know what the names of the stalls are, just that there is a red/pink signboard and a blue one, so they go to either the red or blue stall. But, Cho Kee just changed their signage!  No longer are they a blue signboard, but it is now beige.

The red stall is Hua Kee. They are a little more old fashioned, as you queue, order and wait for your bowl of noodles.  The blue stall is Cho Kee.  This is their old stall, then it’s followed by their new one.  Here, it’s the modern era.  You get your receipt with your queue number.  And then you watch the digital signboard for your number to flash on the screen.

IMG_1259

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004 Cho Kee 6Let’s compare the noodles now.

Here is Hua Kee, or the red stall.

002 Hua Kee 2The noodle here is nice, but the story here is the wanton. They are nice and juicy, not a bad size. The Fried ones are also quite nice. The Char Siew is a little lean and dry for me though.

As for Cho Kee, or the blue stall…

004 Cho Kee 2The Char Siew here, also lean and a little dry. More veggies here for sure. The wanton are not bad, a little juicy, I can’t complain.  But the noodles are excellent! Springy, chewy and a great taste.  It really makes the dish for me.  The Fried Wanton here are also nice.

What a choice.  For me, I usually go with Cho Kee, or the blue stall.  I like the noodles more.

But there is a new contender for the crown!  In 2016 when I returned I saw a new Thai Wanton Noodle place, Foon’s Thai Recipe (65, middle right), that is one stall away from Mattar Road.  This used to be Hougang Otah’s stall.

IMG_7351Now what makes it Thai Wanton Noodles?  Honestly, I am not sure.  The noodles here are springy, the wantons are giants compared to Cho Kee and Hua Kee.  But the portion seems a little small when you compare the $4 bowls to each other.

But I am still not sure what makes it Thai style…

IMG_7352In April 2017, they left and another store popped up, also selling Thai Wanton Noodles.This Wanton Noodle is more “Thai”, as it has more of the herbs and sauce.  And you know what?  It’s even better than Foon’s.  This is a winner and my go to at Old Airport for Wanton Mee.


Do you want to know about more debates?  How about the one for Prawn Noodles?

Albert Street(10, left) and Whitley Road(98, middle left) offer Big Prawn Mee and are just one section apart, with queues equally long. Now remember that Big Prawn Mee contains prawns which are larger than normal prawns.  They are bigger and they are sweeter.

The one I prefer is Albert Street, because I like the broth a little bit more, and I find the prawns much better.

IMG_1302The Prawn Mee stalls always offer different combinations, like spare ribs or pig tail or regular prawn.  But I only go for Big Prawn Mee.  At $5, you expect a good bowl of noodles with nice prawns.  To me, this has to be had as soup, not dry.  To have it dry, it’s just not the same for me.

IMG_1303As I mentioned, the broth here is so fragrant and the taste sticks with you.  The noodles here, I recommend the Mee/Bee Hoon mix, spring nicely.  The prawns are the star here though.  Fresh, full of crunch, and delicious.

Whitley Road also does a nice job.

IMG_1969They offer the same items, but the difference is in the broth and prawns.

IMG_1968For the same $5, the prawns are not as big, and to me, the broth is not as fragrant.

Another interesting choice is Kallang Cantonese Prawn Noodle (83, middle left). This stall has a tank containing live prawns.

IMG_1970They will fish them out for you when you order.  One big difference is that they do not cut the prawns.  And they add vegetables.

The broth is also different.  It’s more mild and even.

IMG_1971It is less salty than the other two stalls, and it’s a bit different.  It is not an apples to apples comparison, but this is not a bad version at all.  Worth a shot.

There is also Wen Wen Pork Rib Big Prawn Mee (147, right).  They just opened up recently after moving from Geylang Bahru.img_9637I tried their simple Pork Prawn Mee.  Decent taste, not that bad. img_9996What they are also known for is their Steamboat and how you can bring your own ingredients, and their free flow of noodles.  I’ll have to give that a try sometime.


Another stall that people come from all over to grab is when one feels like having spare parts.

Blanco Court(135, middle ) is a place where people from all over the island come for Kway Chap. Intestines, Tofu, Pork Belly, Braised Eggs, you get it all in a sinfully rich broth and Kway Teow noodles.

IMG_1787This stall stakes up two stall numbers and they do all the cooking right there.  The queues start early, and they officially open for business at 11am.  But if you get there early, and you’re lucky and nice to the auntie, you can preorder and have your stuff ready when they open.

I’ll be honest, I don’t really eat most of the offerings in Kway Chap.  In fact, it has a smell which I don’t quite enjoy, but I can tolerate.  I will take the pork belly and the egg and tau bak, but other than that, it’s not for me.

Here is Blanco’s version.

IMG_1354Yes, it’s usually on a plate and spread out, but this is the takeaway version put into our own bowl.

But wait, here is the plated version for eating at Old Airport:

IMG_7798You can customize, tell them what parts you want and what you don’t want.

The taste is okay, my wife and sister-in-law say it’s the best Kway Chap out there.  So I will trust them and recommend it to you.

The other Kway Chap stall in the hawker centre is Yi Fa (70, middle left).  It has a following as well, but  you won’t see queues like at Blanco.

070 Yi Fa 1Here are the options for you to choose from here.

IMG_2985Looks good, but Lena says it’s pretty tasteless.  Go for Blanco Court every time she says.


If you like intestines, you could try Xin Dong Fong (112, middle right).  They specialize in two things, Fried Intestines and Ngoh Hiang, the Hokkien style spring roll.  The Ngoh Hiang here is very big and a nice eat, while the Fried Intestines are also nicely done.

112 Xin Dong Fong 1If you like Ngoh Hiang, you have to like it when there is a stall that specializes in Ngoh Hiang and all other lovely fried delicacies.  There are now some more shops in Old Airport Road, as there used to be only one.

Seng Kee (29, left) looks good when you approach and delivers when you get your food. This was the only stall around for a bit, but now there are more.

IMG_2557It’s pretty simple here.  Each piece costs a certain amount of money.  You choose what you want, give it to them, and they will fry it up for you and give you a sweet and a chili sauce to dip your items in.  Sounds great doesn’t it?  Spring Rolls, Ngoh Hiang, Prawn Crackers, Tofu, Fish Cakes, etc., all fried up.  You have to love it.  Just be careful because it can be a lot of food, and the price will add up.

IMG_2560You see here a lovely thin fish cake, some fried tofu, the reddish sausage, some prawn roll and of course, wu xiang, or ngoh hiang.

A lot of people eat it with some Fried Bee Hoon, but for me I don’t eat it that way.  But they will offer it to you.  You can give it a shot and see if it’s for you.

There is also Wu Xiang Xia Bing (56, back middle left). I haven’t tried it yet, but I will at some point in time.

IMG_7610Speaking of Fried Items, there is always Goreng Pisang (57, mid left).And also Chi Shuang Shuang (129, mid right).


Do you have a hankering for Indian Biryani? Try Selera Rasa (42, left), which makes a chicken and mutton biryani that tingles your tastebuds.

IMG_2507They open in the morning, and soon after you can see everyone around clamoring to get the Biryani.  You can get combinations, but basically it’s chicken, either in curry sauce or fried, or curried mutton.  You can add a fish, or other things as well, but that’s only if you really, really want it.  I don’t recommend it, I recommend getting the biryani and the chicken or mutton and savoring it.

Here is the chicken curry biryani.

IMG_2508The curried meat sings and then mixed on the biryani rice make it a combination that’s out of this world. The chicken is very tender and the curry is so nice on the rice.  To me, the curry makes half of the dish, so why go for the fried chicken instead of the curried chicken?

Here is the mutton version.

IMG_2589The mutton is a little drier than the chicken.  Perhaps you just have to get the right piece.

There aren’t many stalls at Old Airport that sell Indian food.  There used to be a stall that sold things like Bee Hoon Goreng and Prata, but not anymore.

But if there is one thing that Old Airport needs, it’s a stall that sells Prata and Murtabak, etc.

There is a stall that sells Briyani and Rendang though – Mama Recipe Briyani (18 left).Interesting flavors.  Here is the Chicken Rendang with Briyani Rice and some of the Sour Gravy in the left.  The flavor is quite good and the aunty is really helpful when describing the differences in everything. There are a few Malay and Indian food stalls, Safura (48) and Fazil (49).   Safura is more Nasi Padang while Fazil offers the only Indian Rojak here. (Fazil is NO LONGER IN OPERATION)img_0773Now you have a Nasi Bakar stall (46, left).  He has Rendang every day now.

The choice of Chicken, Mutton or Beef is there.  I went for the Beef here, and for $6.50 I have to say I am little disappointed in what you get.  The taste is pretty good though on the Rendang.There is also Curry Api (41, left) which doesn’t seem to open much anymore.


When you talk about Singapore Hawker Masters and Legends, you have to talk about Fishball Noodles, and here in particular, Ru Ji.

Ru Ji(37, left) is my choice of the four Fishball Noodle stalls at Old Airport Road. Ru Ji is a branch of the stall at Holland Drive, and it is just as good.  Invited to take part in Singapore Day in New York City, this stall does not disappoint.

IMG_1358The uncle works hard behind the stall, pinching off noodles, boiling fishballs, putting it all together.  The others are cutting fish cakes and preparing the bowls.  The queues are quite long, it’s about a 15-20 minute wait usually, 30-40 on weekends.  But what you get is a great bowl of noodles, well worth the wait.

IMG_1359The handmade fishballs are springy, and yes, they do bounce. The fish cakes are also handmade and when you take fresh Mee Pok, mix it with vinegar and chili, and then put it altogether, you get heaven in a bowl.

There is debate out there about what kind of noodles work best with Fishball Noodles.  Some say Mee Pok, some say Mee Kia.  Others say it must be soup and with Kway Teow noodles.  For me, it has to be Mee Pok and it has to be dry, not soup.  I just find the wider noodle gets coated much better with the vinegar and chili.  I don’t get that with the Mee Kia.  And as for the soup style, it’s nice, but I like the chili and vinegar bite from the dry version.

My second choice at Old Airport is Soo Kee (76, middle left).  They also serve Bak Chor Mee, but the Fishball Noodle is much better.

IMG_1329Now, this dish looks deceiving and different.  First off, the fishball and fishcake are not in soup, they are put right on the noodle itself.  And then some pork slices are also added.  But the major difference here is that the noodle is not mixed beforehand for you, the chili and vinegar sit at the bottom.  But what is more deceiving is that the chili does not look too red or potent.  But, I tell  you, mix it up, and you will taste the chili for sure!

IMG_1330The first time I ate this, it was not the red/orange color you expect from chili.  But, you could definitely feel and taste the chili in there!

 


How about something to drink?  There are a lot of regular drink stalls at Old Airport, and a few juice stalls too.  But the one that is to be remembered is the one that has been there for a long time.

Plying their trade, they used to just sell Soursop juice.  Now they’ve expanded with some machinery and equipment and offer a lot of other fruits, juices, freezes, etc.  But the Soursop is still the main reason you keep coming back to Meilock Soursop (Now renamed Just Juice…) (82, middle left).

IMG_2502As I said, it used to be just pure Soursop juice, which is great in it’s own right.  The amount of soursop is generous and the juice is nice and sweet. But, I have grown to love the Soursop freeze.  And if you add a little bit of sour plum in there – whoa! It tastes awesome and cools you down on a hot day, and in the hot hawker centre.

IMG_2503They also offer a card which gets stamped each time you buy one cup.  After five cups, you get a free one.

Another interesting place that just opened up is Soi 55 Thai Tea & Coffee (144, back right).  Located all the way in the back, it should be interesting to see if they have what it takes.Here is their Thai Milk Tea

 


Speaking of cooling down and perhaps having a dessert after your meal, Old Airport Road is where Lao Ban (107, 127 middle right) started.

107 Lao Ban 1Lao Ban had one location a few years back, and it was right here at Old Airport Road.  After being featured, the queues started and kept going. It was a madhouse. People would queue for two hours before the stall opened at 11am.  There used to be two shifts, one morning and one evening shift, because they would make a batch and it would sell out, so they would close and make more.

But then, they opened up another outlet.  Soon, they got partners and franchised, and it opened up stalls everywhere.  Now, there are no more queues, only stacks and stacks of Soya Beancurd in the cooler.

107 Lao Ban 2If you ask me, they expanded too fast and too soon.  It was a novelty, people came from miles around to get this. There was buzz, there was an atmosphere.  Now, it is found everywhere and it’s nothing special anymore.

But, the taste is still the best soya beancurd that I have found in Singapore.

107 Lao Ban 3There’s a slight skin on top, but once you dig in, it is silky smooth.

107 Lao Ban 4I have heard that the secret ingredient is similar to powdered carnation milk, but am not sure.  Either way, it tastes good.

When Lao Ban took off, everyone wanted to get in on the act.  Old Airport Road got two stalls of 51 Soya Bean Curd.  Now, they only have one stall left (72, middle left) and business is slow for them.

072 51 Soya Bean 2When the craze started there were at least three more soya bean stalls at Old Airport.  Now, there’s just the two Lao Ban stalls and the one 51.


Fancy pancakes for dessert?  Give Aunty Oats Pancake (110, middle right) a try.

110 Aunty Oats 1They have your normal pancakes, round, stuffed with peanuts, or coconut or cheese or red bean paste, then cut into pie shapes.  But they also make the enclosed pancake with you filling.  The danish, taco, enchilada, etc. style.  I like that style, easy to eat, easy to taste.  And I like the coconut, like below.

110 Aunty Oats 2The coconut is nice, not too sweet, and the pancake itself is nice and soft, not too wet.  It’s a good eat.

If you want hot desserts, you should try Dessert Hut (115, middle right).  This is located right next to Xin Mei Xiang Lor Mee. You can get all the good hot desserts here, Sesame Paste, Almond Cream, Tau Suan, Green Bean Soup and Chng Tng.  It really is a nice end to a meal if you like the sweet soups for dessert.

115 Dessert Hut 1Traditional Nonya Chendol is what you want? Taking over the Bak Kut Teh stall is this gorgeous and delicious way to cool down in the hot hawker centre.This is the corn version.  They also have Plain, Red Bean and XO Durian.

And there are also now Hong Kong desserts.  Chef Hong HK Bakery (relocated to 131, middle right) has opened and serves HK style buns and egg tarts.

The egg tarts are not bad, but it’s a good eat.

Another stall that sells these types of goodies is Jia Mei (43, left).  It’s in the back near the Briyani stall.Then there is newly (August 2017) opened Chong Pang (79, middle left (where HK Bakery used to be)).


I don’t know whether you associate Baos with dessert or not, but they are still baked goods and at Old Airport Road, you can get Local Handmade Bao (1, left)img_9693Or you can get Momo’s Mini Bao (44, left).img_9012

Here is their Da Bao.img_8965Lots of interesting things inside. img_8966They also have a Kong Bak Bao, which is interesting.  And a low-fat version of it.

And then there is Wang Wang Curry Puff (126, middle right).img_9137Famous for the crispy puffs, they certainly look it.They definitely flake and the curry and potatoes inside are nice and flavorful.Let’s not forget about Genie (157, right).  They just opened with Puffs and Kueh.This one is interesting for sure. Especially when you open it up.  There is chicken and egg inside.  Almost like a Curry Da Bao Puff.There are also a few bakeries at Old Airport. Bakes n Bites (164, right) is one of them.


You would think that a great hawker centre like Old Airport Road would have great Chicken Rice.  After all, it’s the national dish of Singapore.  But, the selection is not that big and to be honest, it’s average.

Kheng Hai Hui (25, left) Boneless Chicken Rice does a decent job. It is pretty much a standard Chicken Rice for a hawker centre, but that doesn’t mean it’s not great.

IMG_2482The normal order here is $2.50, but go for the extra dollar and get the $3.50, you won’t regret it.  You get a little more meat and it sticks to your bones a little more.

IMG_2478You get quite a good deal for $3.50, it works out real well.  Now remember, everyone likes their Chicken Rice differently.  Me, I don’t do the ginger, but I do the black sauce on the rice, add a bit of chili to the rice as well.  Then I put chili on each piece of chicken as I eat it.  That is what works for me.  For some, they combine, add this, add that, it’s all good.  Whatever you decide to do, if you like it, then enjoy!

Take a look at the chicken, it is quite tender and nice. The quality is ok, so this is a good choice if you want Chicken Rice at Old Airport Road.

IMG_2479Another choice is Xin Kee (105, middle right).

img_9798It is a nice portion, decent tasting for sure.  It does the job.

img_9632There is also Weng Hua Yuan (119, middle right). Like above, it is quite average and does the job.

119 Weng Hua Yuan 1They serve a pretty standard Chicken Rice.  Not great, not bad.  For $3, you can’t ask for much more.  The rice is midly fragrant and the Chicken, while tender, lacks any big flavors.

119 Weng Hua Yuan 2

There has opened up Hong Kong Soy Sauce Chicken (130, middle right)(CLOSED July 2017). I walked by real quick and said to myself, “Wow! The Michelin Star stall has opened a branch here!” It is not that same owner, but I think they’ll draw people to it thinking just that.img_0523

Here is their Soy Sauce Chicken Noodle.  Fragrant and tender chicken on top of some nice noodles.  This one will be stick and be pretty good I think.img_0531


Another good Chicken staple found in Singapore is Curry Chicken.  168 Curry Chicken (134, middle right) gives you this option.

img_8788Pretty simple really.  Curry Chicken with noodles, rice or bread.  Your choice.  Here are the noodles.  I remember when I first came to Singapore and I was taken to Bedok Interchange for the Curry Chicken Noodles.  My love affair for Singaporean food was further engrained into me after that.  This Curry is pretty good also. img_8789


Do you like Fish Soup or Sliced Fish Bee Hoon?  Old Airport Road has two stalls that will satisfy that craving.

Jin Hua Sliced Fish Bee Hoon (121, middle right) is at the corner on the same row as Xin Mei Xiang Lor Mee and at busy times, the queue here is very, very long. (UPDATE:  This stall has moved one over to 120.)

Here is the old stall.

IMG_2463And now the new stall:

IMG_7791They look the same.

The broth here is flavorful, the fish fried right, the noodles perfect.  I go for Fried Fish with Thick Bee Hoon and I do not add milk.  I don’t quite understand the obsession with putting milk in this dish, but people do it.  It’s not for me though.  Then I add a few pieces of chili padi to spice up the broth, but I take them out before they make it too spicy.  Man, does that work for me!

IMG_2462It just looks simple and hearty, and it is.  It fills you up and leaves you satisfied.

This year, I decided to try it with the milk.  And you know what?  It really does give it a deeper taste.  I quite like it.

IMG_7797Still looks so good to eat.

 

But there is also another one that is one stall away from Jin Hua too!  Now Hua Ji XO Fish Head Been Hoon has other items, and in fact, I see Hor Fun, which looks interesting to try.

IMG_7603

So one day I did try the Fish Slice Hor Fun. There’s a good amount of fish, and the slices are quite thick.  The Hor Fun has a good Wok Hei as well.  Unexpectedly good if you ask me.IMG_9122

One stall I have also tried is Jun Yuan House of Fish (69, middle left).

IMG_7789No milk to this version, but the soup is nice and the fish is also nicely done.  You can’t go wrong here.

IMG_6356And we almost forgot (92, middle left).IMG_8750Simplicity. This is the special of Sliced Fish, Fried Fish and Fish Ball.  Only if you need to eat.


If you want more noodles, another Singaporean standard is Bak Chor Mee.  At Old Airport Road, you have a few to choose from.

Bedok Minced Mixed Noodles (125, middle right) is the best of the bunch to me.

IMG_1351What is interesting about this stall is that the noodles are put in one bowl with the minced meat.  Then dumplings are also given to you in soup. They also have the normal Bak Chor Mee, but I like this one from them.

IMG_1352Tucked away, near Fatman and Ru Ji Fishball is JB Mian Fen Kueh (39, left).  They specialize in Mee Hoon Kway and Ban Mian, both wet and dry.IMG_9011The best seller is the Mee Hoon Kway and you can tell that the Kway is homemade.  It’s in quick thicker sheets, but the taste is there.  And there are some fishballs in the mix, which is not the norm.  A nice bowl of noodles.IMG_9013This newly opened stall in Feb. 2017 features Ban Mian and Mee Hoon Kway (30, left).The Ban Mian is typical quality that you will find most anywhere.  My biggest complaint here is that the auntie cracked the egg so hard it scrambled in my Ban Mian!  It should be kept whole so you can eat the yolk!

Then there is also Meng Kee (102, middle left), right on the corner in the front.  This draws a nice crowd as well too, and it only opens at 6:15pm.img_9135Here is their Teochew Fishball and Meat Dumpling with Mee Pok (in this case).

img_9188 As with Teochew Fishballs, there is a meaty center.  I am not quite sure on this for me, but there are people whole love it.  Me, I’m on the fence.  But, the taste is nice.img_9190Then there is Laksa.  In this case we have Penang Signature which sells Assam Laksa.  They have ready made containers with all the ingredients and then just scoop the gravy in.  And there you go. Then you have this stall which sells Laksa among other things.


Another staple of Singapore hawker centres is Yong Tau Foo, or some other variation on the spelling.  You have Choose-Your-Own style and Set styles.  Both are represented at Old Airport Road.

Wang Lai (68, middle left) is the old school traditional style.  They open around 12-1 in the afternoon and offer a real good deal on the Choose-Your-Own style. Items are still relatively cheap.

img_7861Koo Kee (71 middle left)(CLOSED JULY 2017), just a few stalls down, is one of the branches found from Chinatown.  There are very long queues in Chinatown, and here there is also good demand.  Sets are offered here, and the consistency from branch to branch is there.  You know what you’ll get here.

img_7600This is their most popular set.  Noodles with the very lardy minced meat mixture and some yong tau foo pieces. img_8770Xin Xin (7, right) also offers sets in the Yong Tau Foo fashion.

img_7604Here I go for the dry version, where it’s all in one bowl with their red sweet sauce which has a kick of chili.  The taste is ok for me. img_7605Then there is Yong Tau Foo (165, right).  That’s the name of the stall.  I don’t think I’ve ever seen it open. Is it a stall that is a prep stall (Albert St Prawn Noodle has a prep stall at 149)?  A place to make it for other stalls around the city?  I am not sure at all.

img_9192But wait, I saw it open!  Mark this date, November 17, 2016 at 12:45pm.  It was open!

img_9801But, now they are NO LONGER IN OPERATION as of May 2017.


If you want to mix thing up, you too can join the Ma La HotPot craze that has swept Singapore, as in 2016 Spicy Hotpot opened at 13 (left).  I can’t say that it’s me, but a lot of people sure love it.

img_8740


How about Beef?  Or more specifically Beef Noodles.  You don’t find a lot of beef in hawker centres, except for these kind of stalls.

Just opened on January 31, 2017 is a branch of Hock Lam Popular Beef Kway Teow. (22, right).  The original stall was set up in 1921 and passed down to two brothers, who are at war with each other.  They each have a Hock Lam stall (Far East Square and then on Canal Road).  This stall is set up by Francis Tan, who set up the Canal Road stall, for his son. There were a lot of people queuing who remember eating there since they were young.img_0527

The menu is the same.  This is number 6, the mix.  Flavorful and nice.  It’s a nice bowl of Beef Soup.img_0534There is also J&J (162, right).

IMG_3138What’s special? Well they specialize in Braised Beef Noodles.  The Beef is braised and is so tender and soft.  Unlike normal Beef Noodle stalls where they use fresh flank or meatballs or tendons.  This is slices of braised beef.

IMG_3137Stir it up and you will find Pho type noodles in there.  The sauce is quite nice and the beef is so tender.

IMG_3136Quite a different Beef Noodle experience.

Then they also have another specialty, their Hong Kong style Beef Brisket Noodles.

IMG_3412This one is awesome.  The brisket is tender, the noodles are the HK style egg noodles and the gravy is delicious.  A real good representation of HK style Beef Brisket Noodles.


Right next to J&J is Hin Fried Hor Fun (163, right).  This stall specializes in Fried Hor Fun with Beef or Fish or Prawns.

IMG_2745The uncle here takes once fried Hor Fun, and then fries it again in a wok.  He then tops it with tender slices of beef and a beef broth with egg sauce giving one a very fragrant and tasty meal.

IMG_2746

They also make a nice Seafood Hor Fun.

img_9638


Roasted Meats are usually a big part of any hawker centre, but Old Airport Road used to only have one stall that specializes in it.  Now there are a few.

The only one for awhile was Tong Xing (158, right) and is what you would call your typical Roast Meats stall.

IMG_2481What’s the criteria for good Roast Meats?  A little bit of fat and keeping the meats juicy.  Tong Xing does a decent job of that.  The Siew Bak is quite nice here, and the Char Siew is a little more fatty than normal Singapore roast meat stalls.

IMG_2480My typical Roast Meats Stall meal.  Char Siew and Siew Bak.  I was not disappointed with this dish.

I haven’t tried the Roast Duck, but it looks nice and juicy.  I think it would also be a decent choice here.

Then there is Roast Paradise, which opened in 2015.  They are located at 121.

IMG_7430Look at the Char Siew hanging in the stall.  Roast Paradise says that their Char Siew is KL style, they have the oven right in the back.  It is lean, fatty, savory and sweet all at the same time.  They sell it on Rice, or on Hakka Noodles, and you can order it by the kg.

Here is their Char Siew Hakka Noodles.

IMG_7433The Char Siew is lean and has some fat, you are asked if you want lean or fatty Char Siew when you order.  The noodles here are Mee Pok instead of the normal Mee Kia, and it plays nicely with the minced pork and sauce that goes with it to make Hakka Noodles.

But the star is definitely the Char Siew, which is pretty awesome.  They also offer Siew Bak, which is also awesome.

It’s also plated with rice, here is the Char Siew with the Siew Bak on rice.

122 Roast Paradise 6It is just as good on rice as in the noodles.

It’s so good, you have to eat it again!The price list, definitely get there. These guys do it right, they’re the part of the rising young Hawker stars in Singapore and deservedly so.

There is also Ah Yee Hong Kong Roasted (left center, 77).  In the afternoons when it’s quiet you can see the uncle preparing the meats for roasting.  Quite interesting.

077 Ah Yee HK Roasted 1The taste is your normal style.  It seems a little higher in quality than some other food courts or coffee shops.  It will definitely wet your whistle for Roasted Meats.

077 Ah Yee HK Roasted 3


Teochew style Braised Duck is also represented at Old Airport Road with Hock Kee (17, left)(CLOSED NO LONGER IN OPERATION, or is it? Another Duck stall is here in its place).

Story that goes along with this, this is a picture of the old stall.

017 Hock KeeThen it closed and up came a White Bee Hoon stall.

img_9151This stall was open for a grand total of 3 days.  Then this came along.  No name, but still a Braised Duck stall. And they also have Kway Chap.img_9994The Rice Set is not bad, some Duck, Tofu and half an egg for $3.80 versus $3.00 for just Duck Rice.


There is also Hougang Jing Jia Mutton Soup (123, middle right).  This is located back towards the Blanco Court Kway Chap.  And, as is the case with Mutton Soup, is quite fragrant once you get near.  This is not for me, but there are good queues for it every day.

img_9147


The other “meaty” meal that people look forward to is Bak Kut Teh and Pig Trotters.  Just opened in 2016, Sin Thor (Xin Du) (31, left) offers this when you go to Old Airport Road. (CLOSED AUGUST 2017)

img_8742 You can go a la carte here, meaning you can get the Bak Kut Teh, or the Pig Trotter and add rice, or You Tiao or Beancurd or Veggie.  But you can also get a set, where you choose from 3 categories and make a set.img_9269You can choose 2 from the side dish menu, so above I went for the Bean Curd and You Tiao (you can get veggies, peanuts, etc).  And then you can choose a Soup Meat.  Meaning Ribs, Kidneys, etc.  Here are the ribs.  The soup is not so deep and rich like other places, but it works.  And the Rib is tender and not a bad portion. img_9270 And you can also add a Pork Trotter as one of the categories.  Fat or lean, just ask.img_9271A decent deal for $7.90.


If you’re into Chicken Wings, there are a few stalls here that also can satisfy your craving for that.

Chong Pang Huat (69, middle left) is a great choice for that craving. (MOVED ACROSS TO 90, old home of Long House Seafood)

069 Chong Pang 1They also do Satay, but the Chicken Wings here are pretty good.  I think they could be a little bigger, but they are roasted nicely and the marination is just right.  They come out fresh, hot and crispy on the outside from the roasting. Sprinkle some lime and dip it in chili, yum!

IMG_2905There is also Tong Kee Charcoal BBQ (24, left), which has been around for a long time.

img_9193They also make a nice Chicken Wing which is done just right. img_9363Jia Long Mei Shi (55, middle left) also serves up the chicken wings and oysters as we mentioned above.


Satay is also prevalent here, with Chuan Kee (85, middle left) being the master.

IMG_3196The couple that run it have been around for a long time, providing succulent bits of meat on a stick. But be prepared to wait a long time for your order. And I do mean a long time, especially during peak hours.  Order your satay first, then go around and take your time ordering other things.  You can come back in about an hour to get your satay during these times.

085 Chuan Kee 2The Satay is juicy, a succulent.  But to me, I don’t know that it’s worth the wait.  The other stalls that serve satay are also quite good at what they do.

Kim Satay (6, left)

img_9194Toa Payoh Satay (78, middle left)IMG_8753Fu Dao (97, middle left)img_9131 and Chye Seng (146, right)IMG_8754all serve decent Satay, so you can’t go wrong.

These are all the “Chinese” style satays, but if you want a “Malay” style, then you head to Fatman Satay (45, left).  They make their satay by making it in a minced meat style.  Originally from the Satay Club, they are open on select nights (But not anymore, closed as of July 2017).045 Fatman 1If you want to try Satay Lok Lok, there’s a little stall in the back on the right side that provides this.  Hock Leng (141, right) serves this special style, where skewers of items are dipping in hot Satay sauce and then eaten.  Worth the experience.


You also have a selection of ethnic foods at Old Airport Road.  There are a number of Western stalls that serve Grilled Chops and Fish & Chips, etc.  I usually don’t go to these stalls myself, as I think I can do it better, but people do love them.

I was recently recommended the Pork Cutlet Curry Rice from Jack’s Kitchen (19, left) by Mitsueki, a reader (see comments below).  I had to try, since it was recommended.IMG_8738At $3.50, it seems like a bargain.  Here it is:IMG_8745

The pork was a little thin, but it was so crispy and the curry just nice.  Very Japanese, more than Western.  Thanks Mitsueki!

Other Western stalls are London Grill (8, left)IMG_8737Holy Grill (27, left)IMG_8739Western BBQ (53, middle left, which is EXTREMELY popular).  Here the Chicken Chop is recommended.IMG_8746So what of the Chicken Chop?  I don’t know, it’s western food, which I don’t really do.  The taste was nice.  I got it without the Garlic Sauce, which people say is amazing.  Try it for yourself.IMG_8948There is also Momo (129, middle right), which is in the back by Blanco Court.  They serve KFC and pasta and other Western items.  The KFC looks good, will have to try!IMG_8769


There are also a two pasta shops that do great business.  I personally don’t understand it, but people love it.

The one that has been around the longest is Pasta Manna (84, middle left).

img_9145And Pasta Risotto (9, left) is also there and both have long queues of business.

img_9146


Japanese is represented by Victor’s (5, left) and Unkai (88 & 89, middle left).  Both have set bento boxes and are priced decently.

Victor’s is pretty standard, nothing special.

IMG_3429Here is their Tonkatsu, served with rice.  The Katsu itself is too thin, and pretty standard.  Only really hit this if you’re in the mood and can’t get to a Japanese restaurant.

IMG_3430Here is Unkai’s stall, which has now expanded to two stalls.  I have yet to try it though.

088 Unkai Japanese 1The side stall has a chiller of cooked seafood, so they do a different style, but same name.img_0002


Yummy Thai (161, right) represents Thai food, and it provides one with a nice meal.161-yummy-thai-1

You will get the simple items, but they are done quite nicely.

Pad Thai is very fragrant and nicely done.  Fried fresh, the tastes are pretty authentic.

IMG_1867The Mango salad is also quite nice.  A good zip and zing, some good spices come out of it as well.

IMG_1868Their Green Curry Chicken could use a little more chicken, but the tastes don’t disappoint.

Then in November 2016, another Thai stall opened, Maha Nakhon (113, center right), where there used to be Golden Happiness (as an aside, they have the cards of the uncle who used to have Golden Happiness in case you want him to cater for you).

img_9800They have quite a few Thai dishes from high end (Fried Fish with Chili Sauce) to your standard Pad Thai.  At $5.50, it’s not cheap and I’m not sure the price is justified.  2 small prawns and that’s really it. The taste is sweet, sour and salty, so it’s not bad though. img_9973Now this stall has been replaced by Golden Horse Thai Food in June 2017, but I am not sure if it’s the same owner and rebranded or not.  I’ll have to go and see. And it is not, it is a different group.  Still Thai owned, but not the same.Here is their Pad ThaiDifferent, less ingredients, but the taste is there.  Not bad for a quick noodle.


The first Vietnamese stall that I can remember at Old Airport Road, Quận 5, has opened up since July 2016 at 143 (back right).  Not a great location, really back there, but I encourage you to seek it out and eat there. It’s too bad they are now closed (August 2017).IMG_8735Went for the Phở Bò Tái because if you have a stall and you talk about Vietnamese food, you must try the Pho! The nice herbs, beef and noodles.  But the soup is the kicker here, fragrant with a hint of sweetness and beef.  Yup, that’s good Pho.

IMG_8762


Speaking of an all day dish, Porridge or Congee, fills the stomach no matter the time.  The best porridge here is from Seng Mei (91, middle left).  While they are a chain, they have a few outlets, the porridge is quite nicely done.

091 Seng Mei 1What I like about this stall is that the congee is creamy, tasty and it comes with half a stick of You Tiao.

091 Seng Mei 2But the other thing I like is that they are not stingy with the ingredients.  There are plenty of Century Egg and Pork Slices in this congee.  And it’s thick, Hong Kong style, that’s what is great congee or porridge.  Not the watery kind.

091 Seng Mei 3Here is the plated version to eat there.

IMG_8390Taiwanese porridge is basically Rice Soup and Lau Pa Sat Taiwan Porridge (167, right) is a very popular stall at Old Airport Road.  You can order you porridge and all the side dishes you want here.  But if you can’t read Chinese, you might not be able to see what they have.  But they will help you out though if you ask.  They are only open in the evening.

img_9191Joanna (73, center left) offers Frog Porridge, for those inclined for this.  I haven’t tried it, but it could be worth a shot.  Frog Porridge is hugely popular in Singapore.img_0003

Soup can be gotten all day too, from two different adjoining stalls, Lao Da and House of Soup (21, 22 left) (House of Soup is NO LONGER IN OPERATION).

img_9144They both offer a wide selection of soups (well, only one now).

Then you have Turtle Soup, which is really traditional  Tai Seng Herbal Soup (139, middle right) is now available

While this is the traditional soups, there is Seafood Soup also.  Yan Ji (121, back middle right) has a branch here.  The original stall is in Woodlands.

They have three main style of soups – Seafood, Fish and Crayfish.  They come in a variety of sizes for you to choose from.

This one is the Crayfish Soup, the smallest bowl is below, and costs $10.  It contains Prawns, Fish Filet, 2 small crayfish (it’s usually one larger one) and meat patty. Rice is extra at $0.50.I have to say the soup is awesome.  The taste just hits you and gives is a great taste.  And the next best thing?  Not the seafood, but the meat patty that is broken up in the soup.  That is awesome tasting!  This is a good option to get while here, as long as you don’t mind hot soup in a hot hawker centre!

Another soup stall is Yi Pin (71, middle left).  They sell a soup with some balls and meat with either rice of noodles.This is with noodles.  Can’t say it’s a good tray of food.  Good enough to eat.


If you want Vegetarian Food, right next door is Choo Zai Zhai (20, right).  They offer a nice selection.  But be warned, on the first and fifteenth of the month, they are packed and the queues and wait times are very, very long, as they are the only vegetarian stall at Old Airport Road.

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There is a dumpling stall which is simply called Shanghai Xiao Long Bao (130). (MOVED TO 109, middle right)

Here is the old stall:

IMG_3356

And the new stall:

IMG_7602So of course, there is the Xiao Long Bao. Not a lot of soup for me, and the meat is ok.  Pretty standard.

IMG_3355But the Guo Tie is pretty good.  Nicely fried on the bottom and not too oily, this one has a nicer flavor than the Xiao Long Bao.

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A hidden find, Freshly Made Chee Cheong Fun (155, right) has porridge, but provides delicate rice flour rolls that wrap itself around prawns and char siew. The silky texture with the soy sauce makes for a heavenly eating experience. (THEY HAVE NEW SIGNAGE)

IMG_2500Here is the new signage:IMG_8763

Watching them work is pretty cool.  They make everything to order.  So you can watch the lady pour the rice flour mixture, add in the meat or veggies that you want and then watch her scrape it onto the mat and roll it together.  The finished product just looks awesome.

IMG_2501Delicate sheets of rice flour, the meats are nice and fresh and the sauce is wonderfully addictive.  You’ll wish you had more rolls to dip it in.  Definitely a hidden gem here.


What do I wish Old Airport Road had, but doesn’t right now?  A real good Nasi Lemak stall for one.  You can get the simple ones with Otah, and a Nasi Padang, but a Chinese-style Nasi Lemak would be nice.  Maybe there is one now, as of 2016?

You do have Rice Garden (150, right) which is an NTUC Cooperative that has a stall, that serves a Nasi set and choices that has been around for awhile.

150-rice-garden-1And you have a new stall, Wonderful Nasi Lemak (96, center left)

img_9620A lot of choices here and a few sets to start.  It’s a little more expensive than those Econ Bee Hoon places, but, this is good stuff.  They offer a Drumstick set.  Of which the Drumstick is nicely fried, hot, juicy and flavorful.  The chili is pretty good too.   img_9619I hope they make it, because this is a nice Nasi Lemak stall that I would go to for sure!

But, as I mentioned before, a Prata stall would be excellent to have here.

There is so much here, you just have to make return trips to find out. Just be prepared to queue, but you will find it’s worth it. Take the Circle Line MRT and alight at Dakota to find the path to deliciousness.

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42 thoughts on “Old Airport Road Food Guide

  1. Wow!!! Such a comprehensive write up! Just went here tonight and randomly chose a few places to try. Wish I had checked this out beforehand but many of the more popular stalls were closed for CNY anyway

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  2. As a regular visitor to Singapore we always eat at this hawker market, I have just come across your website – and excellent review, well done.

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  3. Very well done. You bothered to draw a schematic plan of the place to detail out the food stall locations. This is rare in food blogs.

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  4. Hello,
    You information is very useful. 🙂
    The official closing time for this food centre is 2am, however, do all the store really open until 2am. What is the average time they close?

    Lavender

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    1. I’m not that much of a late night owl, so I don’t have a lot of late night experience there. But most of the stalls start to close by 9:30-10pm. You’ll be hard pressed to find most stalls open after 10pm.

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  5. Hi, just to have a check. Is the Chinese Vegetarian food stall still open? I planned to bring a group of my friends over and one of them are vegetarian. Thanks!

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      1. Hi thanks for the info, but from the information provided above is Lao Fu Zhi Char Kway Teow pure vegetarian? Sorry if I did not get your point. Thanks again 🙂

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      2. Sorry, what I meant is that the vegetarian stall is in the same grouping/area/block of stalls as Lao Fu Zhi, just in case you were wondering where the vegetarian stall was located.

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  6. fantastic list, definitely bookmarking it(:

    also, do give the western bbq a chance! try their grilled chicken chop and ask for their special garlic sauce. it’s pretty good!
    the pork cutlet curry rice at Jack’s Kitchen (Western) is not bad too (noticed it’s not mentioned in your list!)

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  7. The bbq chicken wings at 01-24 is juicy n delicious.. has been around for 20+ years n still doing a roaring trade ..quite surprised it was not featured in ur post.

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