Chinatown Complex Food Centre – Best Hawker Stalls to eat at

Lian He Ben Ji Claypot Rice truly meets high expectations and they have a long wait time to show for it. The made to order dish features duck liver sausages, lup cheong, chicken meat chunks, and well-portioned salted fish that enhances the overall flavour. The rice itself is plump and tender on top, with a well-charred, crusty bottom that boasts a smoky essence from the charcoal fire. The cooking process involves bringing the rice to a boil with gas before simmering it over charcoal. While the chicken could be more fragrant and juicy, with a more generous use of rice…

Fatty Ox HK Kitchen, nestled within Chinatown Complex Market Food Centre, boasts authentic Hong Kong-style Beef Brisket Noodles that is almost always sold outi before lunchtime. Situated amidst the lively bustle of Smiths Street Hawker Centre, it stands out among a row of Hong Kong-style eateries where Cantonese chatter fills the air. Diners praise the well-seasoned beef brisket, flavourful and tender, while noting the springy noodles as perfect HK style al dente style. Their chilli paste adds extra depth to the savoury dish.

On a sweltering day, nothing beats a bowl of authentic chendol. The rich gula melaka and smooth red bean paste are highlights. The pandan chendol features creamy coconut milk ice and thick, indulgent gula melaka that’s hard to resist. The addition of red bean offers a satisfying texture. It’s a perfect dessert for hot weather and stands out as one of the top choices for a sweet treat.

Pang’s Satay is the place to go if you’re into pork that’s both juicy and charred to perfection. The skewers are just the right amount of spicy—neither too salty nor too sweet. The peanut sauce with a splash of pineapple is a game-changer; it’s like your taste buds are at a tropical party. They even have pork belly on the menu, which is a fun twist. Everything glistens and tastes great, and trying a bit of everything was a win. Definitely a spot worth revisiting for another round of delicious satay!

The broth here is clean and light, with just the right amount of sweetness to balance the salty crunch of the fried ikan bilis. The niang dou fu pieces are hefty, and you can watch the staff handmake individual pieces. The ikan bilis soup? Perfect. It’s sweet enough that you won’t need to add anything else. The handmade yong tau foo is as springy and fresh as you could hope for. Expect a line that stretches from opening until they sell out—two lovely but slow-moving ladies are in charge. The wait is totally worth it, though, especially for the fried…

Zhong Guo La Mian Xiao Long Bao is a fantastic find for dim sum enthusiasts, offering great value with its handmade Xiao Long Bao, Szechuan Spicy Wanton, and hand-pulled noodles. The Xiao Long Bao, Sichuan Sauce Dumpling, and Pan Fried Dumplings were all delicious and budget-friendly, thanks to its location in a hawker center. Be sure to try the Pan Fried Dumplings and Szechuan Dumplings.

Jin Ji Braised Duck & Kway Chap’s rice is wonderfully fragrant, and the duck is tender and flavourful. The herbal soup that comes with it provides just the right amount of herbal notes without being overpowering. The quality of the ingredients here really stands out, and the chilli packs just the right punch for local palates. With reasonable prices and generous portions, this braised duck rice is worth checking out.

Hong Kong Mong Kok Tim Sum in Chinatown Complex is a spot that definitely deserves a visit. They offer just six dim sum dishes starting at 11am, and they sell out quickly, so it’s wise to get there early. The rice flour rolls with char siew are exceptionally soft, the black bean chicken feet are tender and flavourful, and the char siew buns are fluffy and packed with taste. With such great food at budget-friendly prices, it’s no surprise there’s often a line. Everything is handmade, giving it a cozy, home-cooked feel. For those looking to avoid a long wait,…

This is the OG hawker stall that won the title of the cheapest Michelin One Star back in 2016. If you’re lucky, you might catch the chef in action here. The chicken is super tender and juicy and the char siew? Perfectly charred and smoky. The portions are generous, the secret sauce is downright addictive, and the noodles are springy with a chili sauce that packs a spicy lime punch. Expect a line, but if it’s under 20 minutes, it’s worth the wait.

Aziz Jaffar Muslim Food stands out for its nasi padang and Mee Siam. The Mee Siam features springy vermicelli bathed in a sweet and spicy gravy. The dish offers a burst of flavours that’s hard to resist. The Nasi Lemak also impresses, with its sambal providing a bold and memorable kick.

Located within the bustling Chinatown Complex, Monan Pork Soup offers a refreshing take on traditional pork soup. This spot stands out from the usual peppery versions with a lighter broth subtly sweetened by daikon. Guests can customize their soup with unique additions like egg sausage, pork tongue, and meatballs. The offals—heart, stomach, liver, intestine, and skin—are cleaned well, allowing the clean broth to shine.

Chef Leung’s at Chinatown serves congee in portions so massive, it’s basically a family feast in a bowl. The tender pork slices are so soft, they practically dissolve in your mouth. The handmade pork balls are as fresh as they come—no sneaky fillers here. And the cheongfun? It’s so big, you might need to call for backup to help finish it. The flavor is spot-on—not too salty, not too bland. Perfect if you’re hungry or just love a good food challenge.

This dish is quite unique. The Wa Kueh has a smooth, soft texture that’s pretty close to chwee kueh. Inside, you’ll find little bits of dry shrimp and mushroom. It’s like chwee kueh and lor mee had a delicious baby—less gooey than lor mee but with a nice spice kick. Plus, the minced garlic is a game-changer. For the full experience, smother it with their brown sauce, chili paste, and minced garlic. It’s definitely worth a try if you’re adventurous with your food.

168 CMY Satay’s grilled meat boasts tender marination over charcoal, complemented by a flavourful gravy. While some stalls opt for a leaner meat, 168 CMY opts to leave the fat in. Notably, their inclusion of pineapple puree in the satay sauce adds a delightful tang to the rich peanut flavour, a touch appreciated by many patrons.

These guys make very good Satay. The pork and chicken satay are well-marinated, grilled perfectly, and are juicy and tender. The portions are generous, so you get a lot for your money. The service is fast, and the peanut sauce with a bit of pineapple is delicious. Also, try the rice cakes wrapped in pandan leaves—they taste great with the peanut sauce.

Weng Kiang Kee cooks each bowl fresh, so you won’t find any bland, pre-made stuff here. Their congee is thick and smooth, with a delightful mix of liver, fish, egg, ginger, pork, fish belly, century egg, and even small intestines if you’re feeling adventurous. The ingredients are top-notch, and the folks there are friendly. If you’re hungry, definitely check out their Three Egg Porridge, Premium Porridge, or Signature Porridge.

Ann Chin Popiah, loved and cherished since 1958, delights in presenting their freshly made traditional popiah, offering an authentic taste of Singapore. The flavours are carefully balanced to ensure each ingredient shines, complemented by a mildly spicy chili that enhances rather than overwhelms. The result is a delectable harmony of crunchy peanut bits, flavorful fillings, and crispy textures in every bite, making Ann Chin Popiah a standout among Singapore’s popiah stalls.

This often-overlooked chicken rice stall keeps it simple with just boiled chicken, spare parts, cucumber slices, and rice. A new crew, probably family, has taken over, and they’ve nailed the original taste and condiments.