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Looking for an omakase experience that doesn’t cost over S$100 per person? You’re in luck. Makansutra and Maybank will soon launch part 2 of their Hawkers Omakase experience, running from 17 Aug to 31 Oct 2026.
The first part of Hawkers Omakase ran from Apr to Jun 2026.
In the second part of this campaign, diners will be able to experience off-menu items from 2 stalls, including Doris’s Devilish Delicious Curry at Laguna National Golf Club and Hong Kong Street Old Chun Kee at Makansutra Gluttons Bay.
I visited the latter stall, which offers a S$40+ per pax meal, with a minimum of 6 pax. It is offered from 5.30pm to 11pm daily, but an advance booking of at least 3 days is required, and payment must be made via Maybank Cards or the Maybank2u SG app.
I visited for a food preview with Makansutra founder and food critic KF Seetoh, who introduced some dishes prepared by chef Chan Chong Yau. Let me share a few highlights.
The first dish to arrive was the Kangkong Tempura. As I’m a fan of both kang kong and tempura, this naturally became my favourite dish. I took my first bite and heard a shattering crunch from the tempura.
Although the stem of kang kong is usually crunchy, the crunch here came mainly from the tempura. It reminded me of my favourite vegetable chips, except that this was hot and freshly cooked. There was also a mild sweetness to the dish, and after eating, I glossed my tongue over the thin layer of fragrant oil on my lips.
The next dish was the Tofu-Lapis, which came in fried rectangular pieces topped with mayonnaise and floss. Looking at its exterior, I couldn’t tell that this was tofu! I only noticed the tofu when I took a bite and saw the multiple layers, which included charcoal tofu and spinach.
I particularly enjoyed how the crispy batter on the outside created a contrasting texture with the silky tofu on the inside. The mayonnaise and floss also added flavour to the dish.
Next up, the Golden Crust Seafood Beehoon. Before tucking in, first pour the gravy over the ingredients, then cut the crispy bee hoon and use it to cover the seafood. Finally, grab your chopsticks and eat!
With the prawns cooked to a mouthwatering orange hue, I couldn’t wait to devour them. Fortunately, the prawns were cooperative and very easy to deshell. The bee hoon was crispy as the gravy was only poured in right before we started eating.
The Stir-Fried Oyster was presented in huge shells and a pool of thick gravy. Before eating, I wondered: would this oyster burst with juice, or would it come with a melt-in-the-mouth creaminess?
Instead, I was pleasantly surprised by the sweetness of the oyster and its crisp sides. The body was smooth, and the flesh was plump and tender.
After we ended the meal, we took turns selecting our favourite dishes. Surprisingly, everyone had a different favourite. Each of the dishes was done well, and the diverse spread caters to a range of tastes. I strongly recommend you try it!
I tried Takahashi Singapore omakase which has an 8-month waiting list in Ginza, Japan
