From 4 to 13 April 2014, you can taste the food from these 11 featured Hawkers Masters in addition to the international buffet items at Town Restaurant at The Fullerton Hotel.
Here are some of hawkers whom I got a glance, holding proudly their masterpieces.
The 11 featured Hawker Masters at the dinner buffet are:
- Casuarina Curry Restaurant’s Roti Prata (Casuarina Road)
- Haron Satay (East Coast Lagoon Food Village)
- Hoover Rojak (Whampoa Drive Food Centre)
- Nusa and Tara’s Lontong (ABC Brickworks Food Centre)
- Rojak and Mee Siam’s Indian Rojak (Geyland Serai Food Centre)
- Roxy Laksa (East Coast Lagoon Food Village)
- Song Zhou Carrot Cake (Bedok Interchange Food Centre)
- Tiong Bahru Tau Suan (Tiong Bahru Hawker Centre)
- Xiu Ji Ikan Bilis Yong Tau Foo (Chinatown Complex Food Centre)
- Ya Hua Bak Kut Teh (Havelock Road)
- Ye Lai Xiang Hot and Cold Cheng Tng (Bedok Food Centre)
Here is a few photos of the hawker master’s specialty that I tried. You get to read a bit about them if you are interested in their stories. Some of us do like reading about people’s stories. Here are some of the dishes that I really liked.
Mr Lim Ngah Chew started selling Chinese Rojak from a pushcart more than 50 years ago in Toa Payoh. He later relocated to sites near the former Hoover Theatre and Mandalay Road before ending up at the current Whampoa Food Centre in 1978.
If you are British, no, this is not the vacuum cleaner rojak. No, there’s no Dyson Rojak in Singapore as well.
The 3rd generation owner Lee Siew Kim and her husband took over from her father who moved into Chinatown Complex Food Centre 27 years ago. Only ikan bilis and fish bones are used to boil their soup and her husband makes more than 1000 fish balls by hand every day using yellowtail and parang fish.
The fishballs and fishcakes are really delicious. I usually take 1 portion at buffets, but I did eat more than 1 portion for their fishcakes. If you want to try fishballs made by hand, go to their stall at Chinatown or just visit Town Restaurant and try as much as you want in air-con comfort.
Some pratas are chewy (some of you like it this way), some are really crispy (some of you also like it this way). Casuarina’s version has secret ingredients added to ensure every piece is crispy and fluffy through the layers of prata.
This guy is quite skilled and he’s not afraid to show off too. I took up my iPhone and he started to perform the flips! Quite good eh?
Haron Satay has earned her reputation as one of the best Malay-style satay around. It has been around for over 30 years and the marinade mix really adds flavour to the meat.
Madam Mukini’s father in law started selling Tau Suan down the road from Tiong Bahru Market 40 years ago. Today, Madam Mukini and her son stay true to tradition where their Tau Suan has a genuine old-time Teochew flavour. The beans were soaked till softened, steamed till just al dante and then boiled in a pandan flavoured, lighty-sugared broth, then thickened with potato flour.
If you are visiting Singapore or if you are a local and feel like having all the different hawker food all in a comfortable setting, this can be a choice for your dinner these coming week.
The Singapore Hawker Masters at The Fullerton Hotel
Date: 4 to 13 April 2014
Time: 6.30 pm to 10.30 pm
Price: $56* per adult and $28* per child (6-12 years old)
Address: 1 Fullerton Square, Singapore 049178
For reservation call: +65 6877 8128 or email town @ fullertonhotel.com