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Out with (some of) the old, and in with a new breed of hawker legends and masters guaranteed to steer the dining scene at Gluttons Bay heaven wards. Expect to be stirred by nothing less from the famous Wee Nam Kee Hainanese Chicken Rice; the most famous Pinoy BBQ restaurant Gerry’s Grill; Singapore’s favourite Chilli Crab and Sambal Stingray from Rong Guang BBQ Seafood; Godfather of Sum Lo Ho Fun and Prawn Paste Chicken from Old Hong Kong Street Chun Kee.

Apart from these newcomers, you can also expect to see returning familiar faces like Old Satay Club Mee Goreng, Alhambra Padang Satay, Huat Huat BBQ Chicken Wing and Fried Carrot Cake, Soon Lee Hokkien Mee, Sweet Spot and Gluttons Bar.

Stalls Listing

  • The Gluttons Bar

    Need a cool drink to quench your thirst in this breezy and balmy Makansutra Gluttons Bay, or to counter the ‘heatiness’ from the BBQ Stingray or oyster omelette? The last few of the fruit experts, Mr Loh Yoke Khuan here, recommends ‘liang’ (cooling) drinks like Sugarcane and Coconut Juice. If you’re having Coconut Juice, we recommend that you squeeze a little lemon juice in it for a refreshing twist. Coconut fact: Although Coconut Juice is ‘cooling’, the edible white coconut flesh is actually pretty ‘heaty’!

  • The Sweet Spot

    Two local favourite snacks have been specially created with a twist to tempt that ‘sweet spot’ of yours! Roti Kaya Fondue: Instead of the normal two pieces of toast with a slab of butter and kaya spread in between, the new recipe serves all three separately. Toasted crispy bread fingers are served with separate plates of smooth, creamy kaya (‘coconut egg jam’) and melted butter dip. Kaya Banana Tempura: Similarly, freshly fried Goreng Pisang (fried bananas) slices are served with a creamy kaya dip. Watch out for this one

  • Alhambra Padang Satay

    They hail from the Old Satay Club at Queen Elizabeth Walk and this former satay supplier of Singapore Airline’s business class in-flight cuisine offers you one of the best satay that you can find in the city. For over 40 years, this family-run business has been insistent in making satay the traditional handmade way. The satay marinade itself consists of a blend of 18 secret spices that is religiously made every night. Choices of chicken, beef, mutton, and even duck and prawns are available. Don’t forget to dunk it in the inseparable spicy peanut sauce.

  • Old Satay Cub Mee Goreng

    Previously co-owned with an Indian partner at the famous former Satay Club at Queen Elizabeth Walk, they naturally offer the best of local Malay and Indian street food favourites. The stall’s signature Mee Goreng (fried noodles) is prepared in both Indian and Malay ‘kampong’ style. The trick is in the art of frying and fried with sambal belacan while the Indian version is a tad moist and does away with belacan but instead uses a special chilli blend. Not a fan of yellow noodles? Choices of kway teow or bee hoon are also available.

  • Wee Name Kee Chicken Rice

    Wee Nam Kee is considered as Singapore’s Hainanese Chicken Rice legend, popular with both locals and foreigners. It was features in the Top Chef TV Show, and the contestants and crew kept coming back even after filming! To make this indisputable Singapore national dish, the chef skilfully prepares the entire chicken by boiling in a flavour-packed chicken broth that is seasoned with garlic and giner. What’s the secret to their fragrant rice? That same rich stock! Apart from the popular ‘ Bai Ji’ (poached chicken), they also serves ‘Shao Ji’ (roasted chicken).

  • Huat Huat Chicken Wings

    This is one stall that takes great pride and effort in making the best barbecued chicken wings for their customers. Both marinade and chilli sauce is made from scratch using the best ingredients. At Huat Huat, only chicken wings from Brazil make the cut as they are chunkier and juicier. For the marinade, more than 10 types of ingredients and 10 long hours of margination are required for each batch. And finally, to make a chilli sauce that stands out from their peers, they are especially particular in selecting the chilli. It is spicy and it wakes you up.

  • Soon Lee Fried Hokkien Prawn Mee

    They do a mean Singapore style Fried Hokkien Prawn Mee. They use an intense seafood stock and fries it with a lot of ‘wok hei’ (wok roastiness). ‘Or Luak’ or ‘Or Neng’? ‘Or’ which means oyster in Teochew in fried with eggs (‘neg’) for both dishes. Or luak, which is done with the addition of starch, is a traditional style that is well loved by Singaporeans. Go for Or Luak if you prefer a crispy yet gummy bite to your omelette. By popular demand from customers, Soon Lee is also offering a prawn version. Simply ask for ‘Hae Luak’ instead of ‘Or Luak’. Did we tell you their customers actually gush about their stinging chilli sauce?

  • Redhill Rong Guang B.B.Q Seafood

    Prep your taste buds for an exhilarating ride through Singapore’s favourite sambal and chilli seafood at Rong Guang. Signature dishes as well as old time favourites are their Sambal Stingray and Chilli Crab. A strong emphasis is placed in quality of their chilli sauces. The sambal chilli, sambal belacan and cincalok are made entirely from scratch. Hush…owner, Joe, reveals that two of the many secret ingredients of their savoury spicy and sour Chilli Crab sauce are buah keluak and lotus flower. And you thought Google tells you everything!

  • Thai Yummy Food

    This Thai kitchen has 20 years of heritage and is honest and sincerely Thai in so many ways- from their sweet and salty Pad Thai to spicy and sour Tom Yum. But their signature has to be their Thai Prawn Cake (Tod Mon Goong)- every piece is jam packed with fresh, succulent and crunchy prawns, sealed in a crpisy breaded batter done till golden brown. Dip it in their Thai style chilli sauce to complete the act. They also do a refreshingly mean Khao Niaw Mamuang (fresh mango with pandan sticky rice and coconut cream).

  • Majestic Peking Duck

    This may be a world’s first Peking Duck hawker stall. And no, it’s not some make shift dirt wood fire stove by some roadside where the cook is seen blowing into the neck crevice to inflate the duck just before they roast it. But it’s close though. The award-winning Chef Yong Bing Ngen and Chef Yang Lai Fatt from the Majestic Group of restaurants under the Unlisted Collection Group, have gone hawking. They still inflate the duck (to separate the skin from flesh) albeit with a mechanical inflator and technically it’s by the roadside (along Raffles Avenue by Marina Bay) and they use the classic Apollo oven (ubiquitous at char siew and roast duck stalls).

  • Gerry’s Grill

    In a short span of 15 years, this Filipino restaurant has grown into an astounding 52 branches in the Philippines and even gone international with outlets in Singapore and the United States. Clueless about what to order? We recommend you to try these popular Pinoy dishes: Crispy Pata (deep-fried pork knuckles); Sizzling Pork Sisig (crispy minced pork cheeks served in hotplate); and their ultimate signature Inihaw Na Pusit (BBQ Squid). Owner Gerry Apolinario is your regular guy who once hankered for good chow with beer after work. He couldn’t find a decent spot, so he set up Gerry’s, and the rest is history.

Dish of the Week
Peking Duck
Majestic Peking Duck
This is Singapore’s first Peking Duck Hawker stall and may be a world’s first.

Curated by award winning Chef Yong Bing Ngen and Chef Yang Lai Fatt from the Majestic Group of restaurants under the Unlisted Collection Group, they have gone hawking. Despite the smaller-than usual space, they still inflate the duck (to separate the skin from flesh) albeit with a mechanical inflator and roast it in a classic Apollo oven (ubiquitous at char siew and roast duck stalls).