Makansutra Gluttons Bay
It has been 13 years that the aroma heritage deliciousness has been wafting in and around the Marina Bay area from our Gluttons Bay. We enjoy your support tremendously. A little face lift and engineering renovation has been recently introduced. Five new exciting stalls have come on-board to excite you with even more great flavours and authentic culinary experience. Welcome to Makansutra Gluttons Bay. (Circa 2018)
The Gluttons Bar
Your balmy and breezy evening here is not complete without freshments. Think cold beers, fruit juices, locally brewed drinks , soft drinks, freshly squeezed sugarcane and fresh coconut with lemon. They pair so well with the comforting local fare here. The kids will love the chocolatey Milo Dinosaur.
The Sweet Spot
This station caters to your second stomach, reserved for desserts and snacks. Cool off with nuts, beans and jelly laden Ice Kachang with ice cream, our famous Banana Tempura with Kaya (coconut custard dip), Cendol ice cream, a Cola Float, Criss Cut Fries with Salted Egg Yolk Sauce and other moreish snacks to go with your cold beer, drinks or hot beverage in this lovely Marina Bay location.
Satay is arguably the most famous snack in Singapore. This Indonesia inspired meat skewers come richly marinated with 12 spices and slowly grilled over charcoal fire for that distinct smokiness. The complex peanut dip, with cool cucumbers, rice cakes and onions, complete this sensation. They also offer BBQ prawns, Soto Ayam, Mee Rebus and Tahu Goreng. Owner Sheila trained under previous stallholder the late Sam Hussin and has been helming the stall for over a decade.
Old Satay Cub Mee Goreng
Their signature Mee Goreng is a must try, - noodles fried in sambal and tomato sauce flecked with meats and greens. This Indian Muslim stall offers the locally loved icons - from Roti Prata (with chicken curry), Murtabak (meat and vegetarian version) to Tahu Telor (egg and tofu tower with sweet spicy sauce). Try not to miss their superb Kampung Nasi Goreng (spicy anchovies fried rice).
Ran Ran BBQ Chicken Wings
Stall owner Wang Ying entered the F&B industry due to her passion for cooking. She is offering two of Singapore’s all-time favorite snacks - BBQ Chicken Wings (done with a marinade of her own secret recipes. Dip it into limey, spicy and garlicky chilli dip and it is the perfect foil to this great street food snack!) and the classic Fried Carrot Cake or radish cakes (Asian carrot cake which is made by frying radish cake with eggs, soy sauce, garlic, spring onions, pickled daikon or chai po)
Sokhathai Thai Food
Have a taste of authentic Thailand without the hassle of needing to book an airplane ticket and packing of bags. Unsure of what to get, go for the well-loved Pad Thai, Yum Woon Sen (Vermicelli seafood salad) and Tom Yum Soup (spicy and sour seafood soup). To round off your dinner, get the must-have Thai representative dessert, the Mango Sticky Rice.
Kebab & Karahi
Chef Anis Born and raised in Karachi Pakistan, he starts from a humble beginnings .Being a foodie himself. He is determined to explore different spices to a variety of food which made him more creative, during his learning journey, he neither had a mentor nor trained by famous chef. Chef Anis commits himself to produce cuisine that give customers the experience of eating authentic Pakistani food.his Pakistani receipes are scrumptious, from beef dhaga kebab to Karahi and mash daal fry..he keeps it real. And there’s also crowd favourites like a roasty cheese naan and the good ol’ butter chicken too
Hong Kong Street Old Chun Kee
Chef Ah Yau hails from the street kitchens of Malaysia and Singapore. His style is "no rules", and his Singapore Chinese inspired dishes has influences of Indian, Muslim, Western and of course, Chinese Flavours- a truly local kitchen offering firm favourites. Don't miss his Chili Crabs, Fried Prawn Paste Chicken, Salted Egg Yolk Prawns and Ribs and Pineapple Fried Rice and also the Yang Zhou Fried Rice.
One of their signature BBKia Crab dish was inspired by owner Sumay's trip to Bangkok Chinatown in Thailand. They utilize the natural ocean sweetness of the crabs, improvised and pumped it up with black pepper sauce and grilled it to perfection. If you like fresh seafood fired over the grill, you will love what they do with prawns, skate (stingray), fish, clams and squid.
Do Rae Mee
Mee or noodles is an integral part of Singapore’s food scene. It’s a snack, a meal or an addiction, if you are inclined. The chefs here have over 40 years of experience between them and are master of street style noodles. Their Nonya Laksa is a must-eat, and the deliciously ugly Cha Kway Teow is considered a national favorite. The uniquely Singapore created Fried Hokkien Prawn Mee is crazy moreish, plus their bold plate of Oyster Omelette is a true blue meal here. They are intensely well fried and wok tossed and great with your cold beers or beverage.
Saporita is the first halal Italian restaurant bringing authentic flavors of Italy to the Singapore’s hawker centre heritage. Saporita is proud to serve fresh food prepared from freshly brought quality ingredients that will not only nourish the body but also please all your senses. Our dishes are curated in such a way that every ingredient has something to add to the flavour and enhance the experience of enjoying an authentic Italian meal. Buon appetito!
Balestier Bak Kut Teh
Balestier Road. A historic area where it was a sugarcane plantation and heard to be where the first tiger in Singapore was spotted. Now, Balestier Road has become a brightly litted Street with all the lighting shops and aromatic with scent of freshly baked bread, coffee powder, hainanese chicken rice, tau par piah, gui ling gao and Bak Kut Teh. Balestier Bak Kut Teh, staying true to our forefathers' passion, uses sugarcane to prepare our soup, creating the Balestier Bak Kut Teh soup.