Old Airport Road Food Centre, home to a legion of skilled hawkers, has been delighting our hearts and palates with delectable dishes since 1973. With its diverse selection of stalls, it remains the ultimate destination for exceptional local eats, bustling with activity during lunch and dinner hours.
While we can’t help you with chope-ing parking spots and seats with packets of tissues, we’ve come up with a guide of go-to favourites that will help you decide what to eat amidst all the fantastic food.
In my opinion, Old Airport Road food centre is probably one of the best hawker centres in Singapore— here are 24 best stalls at Old Airport Road Food Centre.
1. Western Barbeque 西餐 (#01-53)
Established in 1974 by Mr. Lim Yu Pei and his 2 friends, Western Barbeque is an old-school Western stall known for serving delectable plates of fried and grilled delights that make your gym day truly rewarding. At present, Mr. Lim’s 2 children are actively involved in assisting him with the daily operations.
If you observe the signboard, you’ll notice a one-liner, ‘Original Creator of The Garlic Sauce’. This fragrant, garlicky gravy is slathered on the Pork Chop (S$7), Lamb Chop (S$12), Sirloin Steak (S$12), and Mixed Grill (S$12).
One of their best-selling items, the Pork Chop, features a generous butterflied charred pork chop with a delightful buttered bun. With a good portion of fries and winning garlic sauce, it’s well worth your time.
If you miss having all-day breakfast platters at your favourite cafe, Western Barbeque also has an English Breakfast (S$6.50). It features classic breakfast bacon, sausage, and sunny side-up.
The Chicken Wings Set (S$7 for 4 pieces) has juicy wings which are marinated with a home-grown recipe. The wings are then deep-fried to juicy perfection— a pity if you do not give them a try.
2. Xiang Ji Lor Mee (#01-81)
It’s a never-ending debate on whose version of lor mee is better over the other: Xiang Ji Lor Mee or its rival, Xin Mei Xiang Zheng Zhong Lor Mee. This stall is reputed to be one of the more popular stalls in Old Airport Road Food Centre with its never-ending queues.
The Lor Mee (S$4/S$5) boasts a delightful array of toppings, including generous portions of fried fish flakes and fish chunks, pork belly slices, ngoh hiang, a half of a hard-boiled egg, bean sprouts, chopped red chillies, and sambal, which adds a perfect amount of heat to the dish.
The small-sized portion at S$3 may not include fish, but it still boasts a variety of other delightful ingredients.
The gravy is thick, gooey, and packed with flavour. For those who prefer a tangier and spicier taste, you can easily achieve it by adding more vinegar and minced garlic to the mix.
Wed to Mon: 7am – 3pm
Closed on Tue
3. Qiu Rong Ban Mian (#01-64)
Previously, Qiu Rong Ban Mian operated at Roxy Square II for around 11 years before relocating to their current spot at Old Airport Road Food Centre. While many stalls no longer make their own noodles, this stall stands out by using a noodle machine to create their noodles.
Interestingly, the couple behind the stall is not Singaporean; they hail from Fuzhou and have been in Singapore for 21 years. Before starting their humble ban mian stall, they gained culinary skills from working in various restaurants, which they now showcase in their dishes.
Tuck into a bowl of You Mian (S$3.50), which comes with handmade noodles, soup, minced meat, an egg, vegetables, ikan bilis and fried shallots. Other variations include Sliced Fish Ban Mian (S$5) and Mee Hoon Kueh + Prawn (S$3.50/S4.50).
They also serve an item which can be rarely found in hawker stalls around Singapore: Chicken Mee Suah in Red Wine (S$4.50). It features chunky chicken chunks served with flour vermicelli noodles together with a red wine vinegar-like broth.
Order Delivery: Deliveroo
+65 9739 8618
Daily: 11.30am – 11.30pm
4. Whitley Rd Big Prawn Noodle (#01-98)
For an awesome bowl of prawn noodles, head straight to Whitley Rd Big Prawn Noodle. Every morning, the kitchen staff commits themselves to meticulously preparing the broth by simmering pork bones, prawn heads, and rock sugar for a duration of 2 hours. Rest assured that as they cook the prawns upon order, you’ll savour the freshest prawns possible in every bowl.
I opted for the Big Prawn Pig’s Tail Noodle (S$6.80) with a mixture of rice noodles and kway teow. The chefs possess an innate gift for creating the broth, which I could immediately taste. The prawn soup on the side was pure liquid velvet, bursting with robust and intense prawn essence.
The crustacean meat had a pleasing firmness and was of excellent quality. The chilli provided a delightful depth of flavour, and when combined with the noodles, created a truly satisfying experience!
Even if you’re not a seafood person, there are also other choices like the Pig Liver Noodle (S$5.50/S$8.50), Pig’s Tail Noodle (S$5.50/S$8.50) and Pork Rib Noodle (S$5.50/S$8.50).
Order Delivery: foodpanda
+65 9830 1557
Tue to Sun: 9.30am – 8pm
Closed on Mon
5. Freshly Made Chee Cheong Fun (#01-155)
Freshly Made Chee Cheong Fun has garnered countless reviews, praising it as one of the finest chee cheong fun places around. This second-generation hawker stall, now run by a pair of sisters, has flourished for 24 years and continues to captivate its customers.
The skeptic in me does wonder whether these rice noodle rolls with varied fillings like BBQ Pork (S$2.50), Chicken (S$2.50), Scallop (S$4) and Prawn (S$2.50) are all they’re cracked up to be.
I was also surprised to spot unique flavours like Otah (S$3.50), Century Egg (S$3.50) and even Pig Liver (S$3.50).
The Century Egg, filled with black fermented egg pieces, was created out of the owner’s love for it. Imagine the creamy texture and mild umami essence perfectly complementing the plain rice rolls.
The Otah, made with specially-sourced varieties from Muar, known as the otah haven of Malaysia, adds a spicy kick that will blow you away. The menu also has Pork Liver Mee Sua (S$4.50/S$5.50), Slice Fish Congee (S$4.50/S$5.50) and Prawn Roll (S$6 – S$20).
Order Delivery: foodpanda
Tue to Thu: 8am – 2.30pm
Fri to Sun: 8am – 7pm
Closed on Mon
6. Nam Sing Hokkien Fried Mee 南星福建炒虾面 (#01-32)
You can’t say you’ve been to Old Airport Road Food Centre without a visit to the famous Nam Sing Hokkien Fried Mee 南星福建炒虾面 to try the Hokkien mee fried with prawns, squid, and eggs.
Skillfully managed by 75-year-old Mr Ng Hock Wah, the stall continues to serve up plates of Hokkien mee in remarkable speed. With a family background steeped in culinary expertise, Mr. Ng took over the stall from the late owner, Mr Ng Tong.
Having assisted his father at the stall since the age of 18, it’s no surprise he possesses an abundance of knowledge of the craft.
Be prepared to wait for 30 to 45 minutes to feast on the Hokkien Fried Mee (S$5/S$8) which comes piled with a mix of bee hoon and yellow noodles, fresh seafood, and pieces of eggs soaked in a seafood stock. It’s a hit because of the subtle smokiness of the wok hei and savoury seafood flavours slathered on the al dente noodles.
Do note that in addition to every Monday, this stall is closed on every 1st and 15th day of the lunar calendar.
7. To-Ricos Guo Shi (多丽哥粿汁)/Blanco Court Food Centre (3rd Storey) (#01-135/136)
To-Ricos Guo Shi (多丽哥粿汁), also known as ‘Blanco Court Kway Chap‘ or ‘Blanco Court Food Centre (3rd Storey),’ is a renowned eatery. Regardless of its various names, the taste remains exceptional.
Occupying 2 stalls at Old Airport Road Food Centre, it enjoys immense popularity, evident from the long snaking queue of eager patrons. Notably, the stall received the prestigious Michelin Bib Gourmand award consecutively from 2019 to 2022.
A mark of a kway chap stall worth their salt is how the offals and innards taste. What you want your offals to be is clean-tasting and have a good bouncy texture to them—which is exactly what you’ll find at To-Ricos Guo Shi (多丽哥粿汁).
Complement your bowls of Kway Chap (S$0.90) with Pig’s Large Intestine (S$5), Pig’s Stomach (S$5), Pork Skin (S$1.20), Pork Belly (S$5) and Lean Pork (S$5). Remember to get some Braised Peanuts (S$2), Tau Kwa (S$1.20) and Salted Veg (S$1.20/S$2.40) to help cut down the richness of the meat.
Cho Kee Noodle has been around since 1965 and is currently run by the 3rd generation. Besides making their own noodles, they also produce their own char siew, wanton, and dumplings— now that’s impressive!
When I mention noodles, I’m not talking about the ordinary ones, my friends. Imagine beetroot noodles, spinach noodles, whole grain noodles, and more. By the way, they’re made of actual vegetables and not with colouring. Just add an extra S$0.50 to give them a try.
The Fried Wanton Noodle (S$5/S$6) has slices of char siew, 3 pieces of fried wanton, a couple of steamed wanton, green veggies and a serving of pickled green chilli.
For something light, try the Mushroom Noodle (S$4/S$5) which gives you a combination of enoki and shimeiji mushrooms, green vegetables and green chilli. You can also order a bowl of Dumpling Soup (S$4/S$5.50) to share if you’re having a meal with your family.
+65 9455 0963
Mon to Fri: 11am – 3pm & 6.30pm – 9pm
Closed on Sat & Sun
9. Wang Wang Crispy Curry Puff 旺旺脆皮咖喱卜专卖店 (#01-126)
At Wang Wang Crispy Curry Puff 旺旺脆皮咖喱卜专卖店, their small baked puffs achieve the perfect harmony of flavour and texture. Unlike other curry puffs that may get too jelak, here you’ll find a delightful balance with a creamy filling and a crispy pastry shell.
The stall owners are an elderly couple, with the husband being an ex-chef from a hotel. Their son is currently learning the ropes and will be taking over the stall in the near future. Kudos to you, sir, for carrying on your father’s business!
Freshly baked on-site daily, the Crispy Curry Puff (S$1.60) wasn’t oily to the touch and had a beautiful golden-brown surface interlaced with layers; just look at it!
Not only was the pastry shell flaky and surprisingly light, the curry filling of diced chicken and potato chunks was also moist, savoury, and sweet with a hint of spiciness.
If you want to try something different, there are other varieties like Crispy Sardine Puff (S1.60) and Crispy Black Pepper Puff (S$1.80). If you’re looking for something sweet, get the dessert-like Crispy Yam Paste Puff (S$1.60), which gives you the feeling of eating an orh nee-filled pastry.
10. Roast Paradise 烧味天堂 (#01-121)
If you want to settle your roasted meat cravings, you need to stop by Roast Paradise. Established in August 2016, this spot at Old Airport Road Food Centre is the OG stall with a couple more outlets around Singapore.
Roast Paradise takes immense pride in their roasted gourmet pork which is cooked in a drum under charcoal for 3 hours, then basted with a sweet sauce for a shimmery layer of caramelisation.
The stall specialises in 3 types of meats: char siew, roast pork and roast duck.
Indulge in their incredible smoky Char Siew Noodle (S$4.50/S$5.50) or Roast Duck Rice (S$4.80/S$5.80). My favourite is their Roast Pork (S$6.50 for 100g) and I usually order it as an extra side dish to share amongst friends.
It comes with a serving of honey mustard and I’m a fan of it. The sweet tanginess of the dip cuts down the richness of the incredibly crispy and delicious meat. You must also order the Hakka Noodle (S$3.20).
It’s a humble bowl of mee kia with a topping of minced pork, Japanese cucumbers and a dollop of sambal. Don’t be deceived by its unassuming appearance— wait until you try it!
+65 9786 7396
Tue to Sun: 10.30am – 6.30pm
Closed on Mon
11. J. & J. Special Beef Noodle (#01-162)
J. & J. Special Beef Noodle (J.J. 牛肉面) serves up beef noodles with high-quality beef at an affordable price, and the melt-in-your-mouth servings of braised beef slices and tendon were drool-worthy. Plus they even serve wagyu beef with noodles or rice as well. Yes, WAGYU!
There are a total of 10 options ranging from Beef & Rice Bowl (S$7.50), Oxtail Soup (S$9), Wagyu Beef Rice (S$13) and Sliced Beef Noodle (S$7).
There are photos of Ang Peng Siong (Singapore’s swimming national head coach) and Yip Pin Xiu (Singaporean swimmer) pasted on the store, sharing their positive thoughts on the beef noodles and praising how good they were.
The Braised Beef Noodle (S$6/S$8) features flat noodles lightly soaked in savoury sauce, braised beef chunks and a side of fresh onion slices. The well-marinated beef was tender and creamy with collagen, and the slices of onion gave a nice kick to the overall dish.
+65 9862 7592
Tue to Sun: 10.30am – 4pm
Closed on Mon
12. Xin Mei Xiang Zheng Zong Lor Mee 新美香正宗卤面 (#01-116)
Xin Mei Xiang Zheng Zong Lor Mee 新美香正宗卤面 started out in Kallang Estate before moving to its current location in 1972. It’s now run by second-gen hawkers. If you love fried foods, don’t miss out on the Chicken Cutlet Lor Mee (S$5/S$7) and Cod Nugget Lor Mee (S$5/S$7) which will hit the spot.
Their Signature Lor Mee (S$6/S$8) consists of braised pork, fried fish, and braised egg, all served with thick yellow noodles and bean sprouts. The ingredients are drenched in a tantalisingly-flavourful braised sauce infused with 5-spice and herbs.
Not a fan of yellow noodles? Fret not, at Xin Mei Xiang Zheng Zong Lor Mee 新美香正宗卤面, you’ll have the option to switch to kway teow or bee hoon instead.
Order Delivery: foodpanda
13. Toa Payoh Rojak 大巴窑罗惹 (#01-108)
Toa Payoh Rojak 大巴窑罗惹 is one of the rare hawker stalls with a system of queue numbers to make sure hungry customers get their share of the sweet and spicy rojak with flexible customisation of certain ingredients and level of spiciness.
Despite its name, there isn’t another branch in Toa Payoh itself, sadly. This stall was established back in 1970 and made the move to Old Airport Road Food Centre about 20 years ago.
I’ve had my fair share of this dish from Old Airport Road, and I have to give their version of Rojak (S$4) a thumbs-up. It was an eclectic and delicious mixture of fresh bean sprouts, spinach, tau pok, and you tiao speckled with crushed peanuts, all drenched in the sweet and tangy shrimp paste dressing.
If you want a more lavish rendition, you can opt to top it up with additional ingredients like Cuttlefish (+S$2) or Century Egg (+S$1) to change up the whole combination of flavours.
+65 6958 9380
Mon to Sat: 10am – 7pm
Closed on Sun
14. Rong Yi Local Handmade Pau 榮意本地手工包點 (#01-01)
Tucked away in the corner of the hawker centre, Rong Yi Local Handmade Pau 榮意本地手工包點 serves up handmade dim sum. Rong Yi Local Handmade Pau has 5 outlets islandwide with their flagship stall located in Bedok.
With an assortment of 10 paus and 7 types of dim sum, you’ll honestly be spoiled for choice. One pau you can’t miss is their award-winning Big Pau 大包 (S$1.80).
They weren’t kidding when they called this a big pau. This hefty bun is chockful of glistening chunks of chicken meat inside. Not to mention, there was a luscious coat of gravy oozing from the edges. A thin and delicate skin coupled with that signature hard-boiled egg, you’ll know why this pau is so famous.
For a more exciting pau, pick the Coffee Pau 咖啡包 (S$0.90) which is sure to take your tastebuds for a spin. I’ve only scratched the surface of what Rong Yi Local Handmade Pau has to offer so head down and we’ll pau (Chinese for “guarantee”) you’ll find something.
+65 8823 9696
Daily: 7.30am – 4pm
15. Famous Old Airport Road Oyster Omelette 驰名旧机场炒蚝煎 (#01-101)
Gone are the days of rivalry when Famous Old Airport Road Oyster Omelette 驰名旧机场炒蚝煎 had to compete with its next-door neighbour selling the exact same thing, both putting up signages at their stall fronts, urging customers to buy the original. The stall moved a few units down in Apr 2023.
The Oyster Omelette (S$6/S$8/S$10) is crispier than those found outside as the younger generation prefers it that way. I enjoyed seeing the hearty eggs and flour chunks, unlike the loose and scattered renditions.
Each chunk of the fried oyster had a perfect proportion of egg and flour, along with decent saltiness. The flour pieces were not overly starchy and carried a chewy texture. Though small, the oysters were fresh and fragrant. They did not have the dreaded rancid taste that many poorly-cooked oysters carry.
In addition, the stall offers Sotong Omelette (S$6/S$8/S$10) and Prawn Omelette (S$6/S$8/S$10) options. For those looking to indulge, you can go all out and order the 3 In 1 Omelette (S$10/S$12/S$14), which includes all 3 seafood choices.
Tue to Fri: 11am – 2pm & 5.30pm – 9.30pm
Sat & Sun: 11am – 9.30pm
Closed on Mon
16. Salt (#01-128)
Salt is operated by a sister and brother team, 36-year-old Naomi and 28-year-old Kenny. If they sound familiar to you, that’s because they wowed audiences on Mediacorp Channel 5’s Buzzing Hawker back in 2018, impressively earning 28 plates out of 30.
The stall offers Special Lunch Rice Box sets during the rush hour, where you can get options like Sous Vide Grilled Chicken and Signature Chicken Cutlet (both at S$6.90 for Soy Garlic, S$7.50 for Aburi Mayo, S$7.90 for Aburi Mentaiko) or 3 Pcs Chicken Wings (S$7.50) with a choice between soy garlic, Korean hot, salt & pepper and Thai chilli lime.
These boxes include Japanese furikake rice, onsen egg, nori flakes, housemade kimslaw, and Romaine lettuce— a great deal, if you ask me!
When the evening arrives, try their Fried Salmon Steak w/ Soy Garlic Fried Rice (S$9.90) or Signature chicken Cutlet w/ Soy Garlic Fried Rice (S$7.50/S$8.90) using premium Japanese Akita rice.
Pasta fans can relish in their assortment of 6 styles including Mushroom Carbonara (S$6) and Sous Vide Grilled Chicken w/ Aglio Olio (S$6.50/S$7.90).
17. Yan Ji Seafood Soup (#01-152)
Having been around since 1983, Yan Ji Seafood Soup enjoys a prestigious reputation among seafood enthusiasts. The secret to their delectable seafood broth lies in the abundance of shrimp, fish bones, and crayfish, meticulously simmered to extract all the rich seafood goodness.
Bursting with flavour, yet wonderfully light, the soup delights with its savoury seafood notes, making it an irresistible treat for all seafood aficionados.
Fortunately, Yan Ji Seafood Soup stands out by generously offering more seafood than the average soup, providing a truly satisfying meal.
With 5 enticing combinations of ingredients to choose from, diners can select from options such as the classic Seafood Soup (S$7.50/S$9.50) to the more indulgent and substantial Crayfish Seafood Soup (S$13.50/S$15.50/S$17.50).
The price of the Premium Seafood Soup (S$32/S$42) may surprise some, but the ingredients it boasts are truly exquisite. With an opulent selection including crayfish, abalone, scallops, fish maw, sea prawns, and red grouper, it offers a luxurious and indulgent seafood feast.
18. Sky Jb Mian Fen Kueh (#01-39)
Sky JB Mian Fen Kueh is a 12-year-old stall owned by Louisa and her husband, who hail from Johor Bahru. They serve normal, pumpkin and spinach mee hoon kueh (all are handmade). Besides the usual soup version, Sky JB Mian Fen Kueh also offers the option of tom yum and curry broth.
I tried the dry Spicy Pumpkin Mian Fen Kueh (S$5) with an additional Egg (+S$0.60). It was a lovely mess which consisted of pumpkin mee hoon kueh, minced pork clusters, ikan bilis, fishballs, pork lard bits, and ma ni cai (something rarely seen in Singapore).
The dry options at Sky JB Mian Fen Kueh are served with separate bowls of soup, which contain more ma ni cai.
I also gave the Yuanbao Dumplings (S$6 for 10 pcs) a go. They were placed on a simple disposable plate with a side of ginger strips soaked in black vinegar. The filling was a delightful trio of minced pork, chives and sliced cabbage.
+65 8700 5938
Sat to Thu: 10am – 10pm
Closed on Fri
19. Lao Fu Zi Fried Kway Teow 老夫子炒粿条 (#01-12)
Lao Fu Zi Fried Kway Teow (老夫子炒粿条) is where you’ll get the quintessential plate of char kway teow. With long queues and an entry in the Michelin Bib Gourmand (2021-2023), you won’t be disappointed with this plate.
On Wednesdays and Sundays, the stall is run by a couple who previously owned a CKT stall at Crawford Lane, which recently closed. The husband, formerly an apprentice at Lao Fu Zi Fried Kway Teow, now oversees the stall, while his wife assists. To determine whose rendition tastes better, you’ll have to drop by and make the comparison yourself.
Here each plate of Fried Kway Teow (S$5/S$8/S$10) is fried to order so do expect a little wait time for your plate. There are both White or Black versions depending on how you like your char kway teow. With a good amount of wok hei and a surprisingly well-balanced sauce, this Michelin Bib Gourmand selection is well worth your time.
Daily: 11.45am – 10pm
20. Nyonya Chendol (#01-115)
Chendol enthusiasts are likely well-acquainted with Nyonya Chendol, a popular chain that has rapidly expanded across hawker centres throughout Singapore. However, the original and most authentic branch can be found at the Old Airport Road Food Centre stall.
What sets Nyonya Chendol apart and contributes to its widespread popularity is the use of freshly-made ingredients daily. The pandan jelly, made from rice flour, boasts a delightful softness. The gula melaka, a special 3-blend concoction, imparts a fragrant punch, while the premium coconut milk utilised is on par with what Michelin-starred kitchens like Candlenut employ.
It’s a steal to get these quality ingredients at just S$2 for an Original Chendol, S$2.50 for Red Bean Chendol or Sweet Corn Chendol. Or if you want to amp up on the decadence, pile on some D24 Durian for a S$3.50 bowl of rich indulgence.
Tue to Sun: 9.30am – 9.30pm
Closed on Mon
21. Hougang Otah (#01-166)
For the past 28 years, Hougang Otah has been delighting customers with their mouth-watering otah, crafted using their exclusive secret recipe fish paste. Every time my dad visits Old Airport Road Food Centre, he brings home these delectable morsels of goodness, wrapped in fragrant banana and coconut leaves.
If you have a hearty appetite, go for the Banana Leaf Otah (S$1.20), which is twice the size of the Chilli Fish Otah (S$0.70). The spice level is just right, providing a tantalising kick. However, if you prefer milder flavours, opt for the Non-Chilli Fish Otah (S$0.70) instead.
For those looking to try more unique flavours, there are slightly higher-priced options like Sotong Otah (S$1.90), Prawn Otah (S$1.90), and Fish Head Otah (S$1.90). And if you want a more satisfying meal, they also offer packets of Nasi Lemak (S$1.50) that perfectly complement these delightful otah choices.
22. Bai Nian 百年 (#01-154)
Bai Nian 百年 niang dou fu stands out as a pioneer in Singapore, introducing the concept of bite-sized Hakka yong tau foo ingredients. This innovative idea emerged during a challenging period when the boss’s craving for tender, meat-stuffed tofu in bite-sized portions sparked inspiration.
The Yong Tau Foo (S$5.90) features a delectable assortment of pork, fish, prawn, bitter gourd, and tofu pieces, all immersed in a flavourful soybean and ikan bilis broth.
The tender and flavourful pork and prawn meat stand out, complemented by a delightful chilli and sweet sauce combo on the side. A bowl of bee hoon completes this mouthwatering experience, garnished generously with chopped spring onions.
You can also get the value-for-money Yong Tau Foo Set (S$7.90) which gives you an additional chicken wing and golden roll.
Other items on offer include Golden Fried Trotter (S$4.90), Golden Prawn (S$9) and Chicken Wing 6pcs (S$5).
23. Shi Nian 石年 (#01-63)
Shi Nian 石年 is famous for its melt-in-your-mouth Pig Trotter Rice (S$5.90), but not everyone enjoys the gelatinous and fatty meat. Thankfully, they also offer Pig Leg Rice (S$5.90), with a more balanced meat-to-fat ratio.
Whether you’re on team fat or team lean, both options come with salted vegetables which provide some appetising sourness and crunch which prevents you from getting too jelak with it. There’s also a delicious piece of springy prawn cake thrown in the mix.
If you crave a spicy kick, be sure to douse your meat pieces in their homemade chilli, known for its citrusy flavour.
Those who are devotees of innards should try their Pig Intestine (S$5) and Large Intestine (S$5). If you’re feeling adventurous, order the Swirly Intestine (S$9) which are hand-folded braised intestines with their secret recipe. It’s guaranteed to be chewy and crunchy in every bite!
Don’t forget to top up with an extra plate of Prawn Cake (S$4.90) to share with your family or friends.
Daily: 10.30am – 9pm
24. Dong Ji Fried Kway Teow (#01-138)
Dong Ji Fried Kway Teow was first launched by the late father of Mr Teng on a pushcart at the carpark in Kallang estate. Mr Teng quit school at the age of 12 to run the char kway teow stall alongside his dad in order to support their huge family of 8 siblings in furthering their studies.
They moved to Old Airport Road Food Centre in 1972, and since then, Mr Teng’s dedication to frying plate after plate of flat rice noodles was unmatched. For over 40 years, he tirelessly worked 7 days a week, 365 days a year, with just 1 off day on the first day of Chinese New Year, earning my utmost respect for his commitment.
Sadly, due to his weak legs and several falls at the stall, he can no longer cook. As a result, the business is now managed by his wife and daughter, who have taken over the reins. Working together and alternating shifts, they continue to run the stall.
I tried the Fried Kway Teow with Prawn (S$5 for medium), and it was a delightful mix of sweet cockles, tau geh, egg, Chinese sausage, peeled prawns, sotong, and green veggies. You might wonder, why seafood in char kway teow?
Well, unlike Singapore’s version with its black sweet sauce, Dong Ji’s rendition is more savoury, smoky, and spicy, resembling Penang-style char kway teow. If you’re not someone who enjoys prawns and squid, you can try the small serving without prawns for S$4.
Mon to Sat: 11am – 8pm
Closed on Sun
Old Airport Road Food Centre
51 Old Airport Road, Singapore 390051
Old Airport Road Food Centre
51 Old Airport Road, Singapore 390051