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Located at the junction between Ang Mo Kio Avenue 10 and Ang Mo Kio Street 52 is Cheng San Market & Food Centre, a large, bustling place that stocks a large variety of both fresh produce and delicious hawker fare. The market and food centre was built in 1979, and underwent a makeover in 2004.
With 100 market stalls and 50 cooked food stalls, there’s plenty to choose from. We’ve picked out the 11 best stalls that you should try while you’re there!
1. Tian Yi Vegetarian Food 天一素食 (#01-143)
One of the oldest vegetarian stalls in Cheng San, be prepared to stand in line at Tian Yi Vegetarian Food 天一素食. The first thing you notice when you approach the stall is that there are 2 queues: one side focuses on serving their rotating specials, and the other is for vegetarian bee hoon.
The specials change regularly, and include options such as Laksa, Dry Noodles, and one of their most popular items, Kway Chap. It’s regarded as one of the best renditions of vegetarian kway chap on the island, and is a hit with the community – some have said it’s better than non-vegetarian versions.
For S$3, you get a generous portion of steaming hot bee hoon, mock char siew, mock goose and a spring roll. The mock goose is ear-shatteringly crispy, and not greasy. The mock char siew is flavourful with a good texture, and the spring roll’s only sin is that I wished it was bigger so I could have more of its goodness.
Tue to Sat: 5.30am – 1.30pm
Closed on Sun & Mon
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2. Mei Ji Niang Dou Foo 梅記釀豆腐 (#01-149)
Yong tau foo is often touted as a “healthy” option, but it’s far from boring and tasteless. At Mei Ji Niang Dou Foo 梅記釀豆腐, you can have it in soup, slathered with sauce, or with rich laksa gravy. Each piece is S$0.70, and a minimum of 6 pieces plus a noodle is required per order. Laksa gravy is an additional S$1. The stallholders are efficient and work fast, so the queue moves quickly.
One great thing about Mei Ji is that fried items will be given a dunk in the deep fryer to crisp them up again before being placed on top of the rest of your order. This is an extra step that not many yong tau foo stalls do, and it really ups the enjoyment of each bowl. The yong tau foo is fresh and not fishy, while the soup here is clean and light. Make sure you get both the chilli and sweet sauce to round out your experience.
Mon to Wed, Fri & Sat: 9.30am – 7pm
Closed on Thu & Sun
3. Fu Hua Soya Bean (#01-108)
If you need your fix of soya bean goodies, look no further than Fu Hua Soya Bean. This small, family-run business is another popular choice among residents for its fresh soya milk. They also have various desserts, and the price point is pretty affordable. Their offerings are freshly made in-store, and they also have a second outlet located at 38A Beo Crescent. (They used to be at Bukit Merah View but have since moved.)
The Soya Milk with Gula Malacca Syrup (S$1.80) is a yummy twist on regular soya milk, with an added nutty layer of flavour and sweetness from the gula malacca syrup. Make sure you shake it well before drinking, and get it cold for maximum enjoyment. The Red Bean Beancurd (S$1.80) adds tasty red beans on top of soft, silky beancurd and is also available hot or cold. We recommend getting this one hot for a comforting treat.
Daily: 6.30am – 10.30pm
4. Shui Guo 水粿 (#01-136)
This is probably one of the most plain signboards in the food centre. No brand name, no “year established” – just the words 水粿 (shuǐ guǒ) in bold, red letters. It would be completely unremarkable save for the neverending queue that snakes around the corner. The interior is just as austere as the signboard, with minimal equipment. This stall sells one thing only: chwee kueh (S$2 for 4, S$3 for 6, S$4 for 8), a popular steamed rice cake dish topped with chopped preserved radish (chai poh).
One bite of the chwee kueh, and the reason for the queue is immediately understandable. Each piping hot rice cake is so soft and light that it almost melts in the mouth. The chai poh is finely chopped and well-balanced, neither too salty nor too sweet, and not oily. The chilli adds a welcome heat and keeps things interesting. Plus, the price – at S$2 for 4 pieces, this is probably some of the most affordable chwee kueh in the area. I can’t think of a better way to start the morning.
Wed to Mon: 7am – 2pm or until sold out
Closed on Tue
5. Ann Hoo Teochew Porridge (#01-126/127)
For the last 20 years, Ann Hoo Teochew Porridge has been dishing out its beloved Teochew-style mueh and side dishes to many loyal patrons. Even before the stall’s signboard is turned on, people can be seen starting to form a line. With over 30 different items available, there’s plenty to choose from. The food here also tastes very much like home cooking, and as a bonus, won’t cost you an arm and a leg (although at times, portion sizes have been reported to be a little meagre).
A mark of any decent Teochew porridge stall is good quality fresh fish, and the fish here at Ann Hoo Teochew Porridge certainly delivers. There are also fried meatballs, whose craggy exteriors seem at odds with the well-seasoned, moist meat within. Don’t sleep on the braised pork belly either – each piece is soft and extremely flavourful. Other classic options include chai poh omelette, hae bi hiam, and chai buey.
Wed to Sun: 11am – 9pm
Closed on Mon & Tue
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6. Xiang Kee Yu Yuan Mian Tang (#01-130)
There are 2 fishball noodle stalls in Cheng San, both with their own loyal following. Xiang Kee Yu Yuan Mian Tang, run by a husband and wife team for the last 30 years, is one of them. Even in the morning from 7am, you can expect a line of hungry early birds eager for their fishball noodle fix. Don’t worry, though – the queue moves quickly. Prices are wallet-friendly starting from S$4, and ingredients are generous.
The chilli paste is made in-house using dried chillies and shallots, and has a hearty, fiery and lard-heavy kick. The stall uses only fresh liver and pork, which is delivered every morning. The fishballs don’t appear to be handmade, but are bouncy and flavourful enough. Those who enjoy robust and strongly flavoured broths may find the soup here on the milder side, but there is a gentle sweetness that comes from the big pork bones used in its making.
Tue to Sun: 6.30am – 12.30pm
Closed on Mon
7. Song Kee Fish Ball Noodle (#01-123)
The other popular fishball noodle in Cheng San that also sees long queues, Song Kee Fish Ball Noodle is said to be manned by a relative from the original Song Kee pedigree, and the taste of their fishballs and noodles is quite similar. They tend to run out of ingredients such as their fish dumplings and stuffed tau pok before lunch, so come as early as possible if you want to enjoy a bowl with all the fixings.
Each bowl starts from S$5, and comes with a heap of noodles, regular fishballs and tau pok stuffed with fish paste. There is also one more included ingredient that tastes like a cross between a sotong ball and a fishball. The star at Song Kee is their fishballs – large, springy and tender. The lard-spiked chilli sauce has enough fire without being overwhelmingly spicy, and goes great with the al dente noodles.
Tue to Thu, Sat & Sun: 4.30am – 1pm
Closed on Mon & Fri
8. Chye Kee Cooked Food (#01-122)
Established in the 1970s, Chye Kee Cooked Food has a history that spans more than 50 years. The stall is currently run by the second generation, and they’re open as early as 6.30am. As with all great eats, be prepared to stand in line. Their signature dish is Mushroom Shredded Chicken Noodles (S$4), and their Wantons are so beloved that Chye Kee occasionally sells them raw in packs of 25 for customers to enjoy at home.
Each bowl of Mushroom Shredded Chicken Noodles comes with a choice of either mee pok, mee kia or kway teow, a hearty helping of homemade chilli sauce, braised mushrooms, shredded chicken and plump wantons. The wantons are generously filled with a delicious pork mince that’s studded with bits of ti poh (dried sole fish) for a big umami boost that is addictive. Ordering extra is recommended.
Sat to Thu: 6.30am – 12.30pm
Closed on Fri
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9. Gik Gik Heng Prawn Noodle & Lor Mee (#01-129)
Before moving to Cheng San Market & Food Centre, Gik Gik Heng Prawn Noodle & Lor Mee used to be located in Queenstown. This crowd favourite is beloved for their prawn noodles and lor mee with generous servings and very reasonable prices. The stall is now run by the third generation, still using the recipes handed down from their grandmother. They open as early as 3.30am, so in case you ever had a craving for prawn mee or lor mee in the wee hours, you know where to go.
Starting from just S$4, each bowl of either Prawn Mee or Lor Mee comes filled with ingredients and noodles. The Prawn Mee has large, plump prawns and pig skin in a savoury, slightly sweet broth. Other variations including pork ribs, abalone and pig tail are also available, with the option to add on pig intestines. The Lor Mee is loaded with pork belly, ngoh hiang, fish cakes and egg and blanketed in a thick, smooth gravy scented with five-spice powder and other herbs.
+65 8768 2448
Thu to Tue: 3.30am – 12.30pm
Closed on Wed
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10. Mun Fu Chicken Rice (#01-110)
Thu to Tue: 11am – 7.30pm
Closed on Wed
11. Ying Yi Kway Chap Braised Duck Rice Noodles (#01-145)
Seeing a long snaking line that goes to the edge of the food centre from Ying Yi Kway Chap Braised Duck Rice Noodles is fairly normal – it’s a testament to how beloved the food here is. Ying Yi has over 30 years of history, with the current owner having taken over the business from her father. As the stall name suggests, they specialise in kway chap, braised duck rice and noodles.
The kway here is silky smooth, and the broth is made with orange peel, star anise and galangal. Its herbal note also isn’t overpowering, and a drizzle of garlic oil ties it all together. The pig intestines here are cleaned well with no trace of funkiness, and braised till they’re velvety and tender. The braised duck isn’t gamey, and the braising sauce is on the subtle side with light sweetness.
Fri to Wed: 6am – 3.30pm
Closed on Thu
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