10 best stalls at Toa Payoh Palm Spring Market for a spring in your step

When we talk about hawker food in Toa Payoh, the big names at Lorong 8, Lorong 1, and maybe even the buzzing HDB Hub are often brought up. With multiple powerhouse hawker centres in the area, it’s easy to overlook the quieter corners of this mature estate, like Toa Payoh Palm Spring Market at 93 Lorong 4 Toa Payoh.

Tucked under a cluster of HDB blocks, this under-the-radar gem rarely makes the foodie headlines. Guess that’s what I’m here for, then! With just 28 humble stalls, this cosy enclave is home to hawkers with loyal followings, from Singapore’s best-rated kway chap to popiah served at the Istana.

1. Cai Ji Fishball Noodle (#01-59)

Kicking this list off with a cult favourite amongst Toa Payoh residents, 58-year-old Cai Ji Fishball Noodle sees arguably the longest queues in the hawker centre throughout the day, from as early as their opening at 6am.

The menu is delightfully straightforward, offering just 2 versions of Teochew-style fishball noodles, Dry and Soup. Prices start at S$4.50 for Small, but after queuing, you might as well pay the S$6 for the Big bowl.

Regulars swear by the springy noodles, handmade fishballs and meatballs, tied together by that punchy chilli sauce. The dry version here is a real crowd-pleaser, featuring al dente mee pok tossed in a savoury, umami-laden sauce blend. Meanwhile, the soup version holds its own, with a cloudy, flavour-packed broth that hints at the long hours of simmering.

Each bowl is comforting and packed with that old-school flavour that makes for a soulful breakfast or lunch fix (if you can brave the wait).

Fri to Wed: 6am – 2pm
Closed on Thu
Facebook

2. Ping Xiang Wanton Mee (#01-46)

Following closely behind Cai Ji (in terms of queue length) is Ping Xiang Wanton Mee, another hot favourite at Palm Spring Market. Run by a friendly husband-and-wife duo from Ipoh, this humble stall serves up Malaysian-style wanton mee, where the noodles come dressed in a darker, richer soy-based sauce than the typical Singaporean version.

From just S$4 for Small and S$5 for a Big portion of Wanton Mee, you’ll get springy mee kia topped with lean char siew and a side of plump, juicy wantons in a light broth. The sauce is robust without being too salty, and the noodles soak it all up beautifully. You can choose to add on Dumplings or Chicken Feet, which will set you back anywhere between S$2 to S$4.

The lady boss is especially warm, greeting customers with a smile. That alone makes the queue feel a little less painful.

+65 9755 7741
Tue to Sun: 4.30am – 1pm
Closed on Mon

3. Kuey Chap 大佬粿汁 (#01-40)

Kway chap lovers might already be in the loop, but this quiet hawker centre is home to the best-rated kway chap in Singapore, with a 4.5/5 rating and 169 reviews on Google Reviews (at the time of writing).

Each bowl of Kway (S$0.70) comes with silky rice noodle sheets that soak up the herbal, not-too-savoury broth without turning mushy. Diners can customise their spread with a variety of braised picks, including Big Intestine (S$1.50), Pork Stomach (S$1.50), Pork skin (S$0.60), Tau Pok (S$0.60 for 2 pieces), and Fried Fish Cake (S$0.80).

Keep your eyes peeled for the hidden gem on the side menu — 粉肠 (fen chang) or Pig Powder Intestine (S$3), scribbled on a small piece of paper beside the main board.

This stall’s rating is reflected in its rich, herbal broth that doesn’t overpower, perfectly cleaned offal, and kway sheets that soak up flavour without falling apart. Just be sure to come early, as they sell out fast.

Tue & Wed, Fri to Sun: 5.30pm – 11pm
Closed on Mon & Thu

4. Western Boy (#01-58)

Western Boy isn’t just another hawker Western food stall. Well, technically it is, but here’s the kicker: not a single dish is priced above S$8. Opened in Mar 2025, this new stall is a value-for-money Western fix with mains like their Chicken Cutlet w/ Rice & Coleslaw starting from just S$4.

They’re turning heads with highlights like their Signature Chicken Chop (S$6.90) and Chicken Schnitzel w/ Spaghetti & Coleslaw (S$7.90), which look just like the menu photos, might I add.

The chicken schnitzel here is a STAR. This massive, well-seasoned fried cutlet is smothered in cheese sauce and mayo, delivering indulgent and comforting bites that taste like childhood. If you’re undecided on what to get, take my advice and just go for this.

Mon: 11am – 2.30pm
Tue to Sat: 11am – 2.30pm, 4pm – 8.30pm
Closed on Sun

5. Tea Inn Bak Kut Teh (#01-33)

If you’re longing for a Malaysian‑style herbal bak kut teh experience, look no further. Run by Jenere, a millennial hawker who has spent years honing his craft, Tea Inn Bak Kut Teh delivers aromatic claypot herbal BKT that stands out in a sea of Singapore’s peppery versions.

Their signature Claypot Herbal Bak Kut Teh (S$6.50) comes steaming with fork‑tender pork ribs, enoki mushrooms, and paper‑thin beancurd skin swimming in a dark, fragrant broth infused with a plethora of herbs.

Also on the menu are Braised Pork Trotters (S$6.50) and Braised Pork Rice (S$4). You’ll never have to worry about consistency here, as Jenere discards anything that doesn’t meet his standards, prepping fresh batches instead. With dedication this genuine to his craft, it’s no wonder locals return time and time again.

+65 9649 4175
Tue to Sun: 8am – 1.30pm
Closed on Mon
Facebook

11 hawker stalls at Blk 75 Lorong 5 Toa Payoh Food Centre to feast like a heartlander

6. Zhi Xiang Special Lor Mee 智翔特制滷麵 (#01-49)

Zhi Xiang’s lor mee sure lives up to its “special” name with a thick, gooey gravy that clings to every strand of noodle. It’s rich and deeply comforting, making it a consistent favourite among regulars of the hawker centre.

No MSG? No problem. This health-conscious stall stands out with its MSG-free bowls of Lor Mee (S$4/S$5/S$6) that still deliver a hearty and robust flavour. Instead of the typical fried fish, they use fried shredded yam (that only comes with the S$5 version and above), adding a crispy edge and creamy centre that brings a surprising texture to each bite.

This one’s a wholesome twist on a hawker classic, and a favourite among those who like their indulgence a little lighter.

+65 8233 0721
Tue to Sun: 5am – 2pm
Closed on Mon

7. ABC Popiah (#01-34)

ABC Popiah is a true Toa Payoh icon. Known for its S$2 Popiah and nostalgic charm, the stall helmed by 80-year-old hawker Tay Chen Boon has even been featured on Minister Ng Eng Hen’s socials and invited to serve at Istana events! Surely, not every hawker can boast that.

What sets their popiah apart is the surprise mix of textures and flavours. Alongside the usual juicy turnip, egg, and garlicky-sweet sauce, you’ll find crunchy fried fish crumbs and crabstick tucked inside, giving each bite a savoury boost. The skin is soft yet chewy, and the filling is light while still packed with just enough flavour, making this a satisfying snack for any time of the day.

Tue to Sun: 8am – 7pm
Closed on Mon

8. Hong Kong Style Kitchen (#01-44)

Hong Kong Style Kitchen 港式小炒 brings authentic Cantonese-style zi char to the hawker centre, courtesy of a Hong Kong couple led by the husband, who is an ex–5-star chef.

Fun Fact, the Bitter Gourd w/ Fish Slices (S$10) is my favourite cai fan/zi char dish to get no matter the stall, and this one does it stunningly. Crisp, lightly battered fish slices are stir-fried with crunchy gourd in a fermented black bean sauce for the perfect balance. Pair this with dishes like the Steamed Pork Patties w/ Salted Fish (S$10) and Garlic Fried Seasonal Vege (S$10) for a balanced variety.

Portions here are generous and prices remain wallet-friendly — all dishes fall between S$10 and S$15, except the HK Style Steamed fish that varies based on size. Service can get busy during its short opening hours, so be prepared to wait or head down for an earlier dinner.

P.S. They only accept cash!

Tue to Sun: 4.30pm – 8pm
Closed on Mon

9. Ren Ren Chicken Rice (#01-51)

It’s not a hawker centre without a chicken rice stall, is it? At Palm Spring Market, that title goes to Ren Ren Chicken Rice. Offering only steamed chicken, this stall delivers a solid plate of the beloved classic — no gimmicks, just ol’ good chicken rice.

Priced at just S$4, the Chicken Rice offers a generous portion of tender, juicy chicken served over fragrant, fluffy rice. For just S$0.50 more, you can upgrade to the Drumstick, a worthy splurge for more succulent bites. Each plate is best topped off with the essential sauce trio of chilli, ginger paste, and dark soy sauce, perfectly rounding out the experience.

They also serve Curry Chicken Noodles (S$4/S$5), featuring a rich, lemak broth that’s comforting and aromatic.

Daily: 730am – 2pm

10. New Ocean 新海 (#01-38)

If you’re craving a noodle dish but want to branch out from the usual suspects, look no further than New Ocean 新海.

They’re known for their KL-style Signature Pork Noodles (S$6.80). Think silky noodles drenched in dark sauce, topped with a generous mix of minced pork, pork slices, liver, intestines, and pork balls. Steeped in a rich, lardy broth that packs serious umami, it’s a dish that’ll linger in your mind even after weeks of trying it.

New Ocean also serves a clean-tasting Red Grouper Sliced Fish Soup (S$8), though the pork noodles remain the fan favourite.

+65 8758 5131
Daily: 8.30am – 2.30pm

11 best hawker stalls to visit at Toa Payoh Lorong 8 Market & Food Centre