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Makansutra Guide Singapore 2017
It has been almost twenty years since the first edition of the Makansutra Singapore food guide book was inked. And in this tenth edition, expect are over 600 street food and heritage reviews, complete with new finds and updated listings. For online purchase, click on more... MORE
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My Forgotten Teochew Pleasure
I was shuffling about the very busy lunch hour crowd looking for another stall to try and feature and I stumbled upon this old legend in Teochew Muay (Teochew porridge). Amidst the fancy donburi bowls, truffles and bespoke noodles, roasted almond lattes and fancy new age chow this CBD hawker centre is famed for, Teo Heng still hold their own. It’s a 65 year old icon and I feel this...MORE
Chocolatey Glory
Everybody loves chocolate and I send my condolences if you have some allergies or aversion to it. Be it cakes, beverages, creams, pastries, desserts of all forms and even a good ol’ bar of milk chocolate, it is hard not to give in to the occasional temptation. We had always been fascinated with the perfect chocolate cake- everyone have their idea of what the perfect addiction is. Some say it’s...MORE
Fire, Fire, Pans on Fire
You hear it often, “I can taste the fire in the dish”. Whaaat, is that, you say. But most of us have been quietly and often unknowingly been enjoying this element of heat in many dishes and bites we’ve had at the hawkers. You taste the smoky aroma of chargrilled otah, embraced with fragrant coconut leaves, bbq chicken wings, kaya toast, bbq sambal fishes, wood fired oven roasted sio bak...MORE
Steamy Good
The first thing the curious aunty said as I was about to devour the steamed sea bass, was “is it fresh?”.  One usually get these kind of comment from fish experts- they know that only fresh fishes can be steamed. You deep fry or grill them if they have sat longer than comfortable in the fridge. It was my second time, and I had to tell her it was as...MORE
Hainanese Fun
Over a decade ago, I asked David Lim, grandson of the late Tan Chin Siah, founder of the Hock Lam Beef Noodle empire, why not offer a dry version at his Empress Place beef noodle stall. Proudly and loudly he delivered a “I am Teochew this is what we sold all along and my grandfather would never allow me to sell it nor did he!”, so it was off to...MORE
The Hawker’s Knife

You may marvel at how top Japanese sushi masters revere their knives and honour it with dedication and respect it with a mind bending handling skill honed over years of practice. But take a closer look at our humble hawkers, they practice and revere it too. From the way they dissect that one fowl into ten portions of chicken rice, slice a mackeral so gingerly against the grain...MORE
Wok Into a New Cze Cha Concept
They once offered it as side menu try-try-see-how items in their cze cha restaurant in Pandan Loop area and it met with mixed response. Their old school chief cook and father gave them a “no big deal” verdict then. But now, Wayne, Paul and Geraldine Liew, who were behind the cze cha burger idea at their defunct eatery in the west, are back again with a vengeance. They now have...MORE
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