While chicken rice, chili crab, satay, and bak kut teh often steal the spotlight as Singapore’s most iconic hawker dishes, the city’s food scene is brimming with much more. Beyond these familiar favorites, there lies a treasure trove of forgotten gems — dishes that once held a special place in the hearts of past generations but are now slowly disappearing from the hawker scene. These nostalgic foods, loved by our parents and grandparents, are worth celebrating once again. Here’s a closer look at some of these rare culinary treasures, and where you can still find them today.
1. Laksa Siglap
While Nyonya and Katong laksa are household names, there’s a lesser-known but equally delicious variation: Laksa Siglap. Originating from the Kampung Siglap area, this version features chunks of ikan parang (wolf herring) instead of the usual shrimp. The rich, aromatic gravy is made with tamarind, toasted grated coconut paste, ginger, and lemongrass, and traditionally served over thick tapioca noodles, known as laksa cap. The dish has all the signature flavors of laksa, but with a unique twist.
Where to try it:
Warong Solo at Geylang Serai Market & Food Centre serves an authentic version of this nostalgic dish.
Address: 1 Geylang Serai, #02-123 Geylang Serai Market and Food Centre
Opening hours: Tue-Sun 6am-4pm (Closed on Mondays)
2. Kacang Pool
Kacang pool might look unassuming, but this humble dish is a nostalgic treat beloved by many. Made from mashed fava beans seasoned with spices like cumin, fennel, and curry powder, it’s garnished with a sunny-side-up egg, green chili, and onions. Often served with a loaf of soft white bread, this dish is a delicious local take on the Middle Eastern dish ful medames. Though not the most Instagrammable, kacang pool has a dedicated following, especially at Kacang Pool Mustafa.
Where to try it:
Kacang Pool Mustafa at Geylang Serai Market & Food Centre, a place where the recipe has remained unchanged since the 1950s.
Address: 1 Geylang Serai, #02-142 Geylang Serai Market and Food Centre
Opening hours: 7am-1pm, Daily
3. Lor Mee with Shark Meat
Lor mee is a familiar dish, but one variation that’s becoming increasingly rare is Lor Mee with Shark Meat. Known for its rich, gravy-heavy noodles, this dish used to feature deep-fried batter-coated shark meat as its star ingredient. While shark meat has fallen out of favor due to environmental concerns, Lor Mee 178 at Tiong Bahru Market offers this traditional version, providing a taste of what many Singaporeans once enjoyed.
Where to try it:
Lor Mee 178 at Tiong Bahru Market, a place where you can still savor the dish with crispy shark meat.
Address: 30 Seng Poh Road, #02-23 Tiong Bahru Market
Opening hours: Thu-Tue 7am-1.45pm (Closed on Wednesdays)
4. Raw Fish Porridge
Before sushi and sashimi became mainstream, Raw Fish Porridge was a popular hawker dish in Singapore. Traditionally made with slices of freshwater fish like tilapia or snakehead, the raw fish was meant to be cooked in the steaming porridge, though some preferred it raw. While health concerns led to a ban on serving raw freshwater fish, the dish continues to live on with sashimi-grade fish.
Where to try it:
163 Fish & Chicken Porridge at Tiong Bahru Market still serves this nostalgic dish, offering slices of raw fish like salmon and tuna in porridge.
Address: 30 Seng Poh Road, #02-40, Tiong Bahru Market
Opening hours: Tue-Wed, Fri-Sun 5.30am-1pm (Closed on Mondays & Thursdays)
5. Abacus Seeds
Abacus seeds, or Suan Pan Zi, are a Hakka specialty often served during festive occasions like Chinese New Year. Made from yam paste and tapioca flour, the dough is shaped into small beads that resemble the counting beads of an abacus. These beads are stir-fried with garlic, dried shrimp, and mushrooms for a savory treat. While it’s a dish rarely seen outside of Hakka homes, Pang’s Hakka Noodles offers a traditional rendition.
Where to try it:
Pang’s Hakka Noodles at Bukit Merah offers delicious abacus seeds, alongside other traditional Hakka dishes.
Address: 2 Jalan Bukit Merah, Singapore
Opening hours: 8am-8pm, Daily
6. Putu Mayam
Putu Mayam, also known as string hoppers, is a Tamil dish made from rice flour dough pressed through a sieve to create thin strands, which are then steamed. The dish is often served with grated coconut and jaggery sugar for a sweet treat, though it can also be enjoyed with curry. This dish has fallen out of favor with many hawkers due to its time-consuming preparation.
Where to try it:
Heavens at Ghim Moh Hawker Centre offers homemade putu mayam, served simply with grated coconut and jaggery sugar.
Address: 20 Ghim Moh Road, #01-26 Ghim Moh Hawker Centre
Opening hours: Tue-Sun 6am-1pm (Closed on Mondays)
7. Roti Jala
Roti Jala, or lattice pancakes, are made from a batter of coconut milk and flour, with a touch of turmeric for color. These delicate pancakes are usually served with curry, making them a favorite at special occasions. While they’re not commonly found at hawker centers, you can still enjoy them at places like 12 Goreng Pisang King.
Where to try it:
12 Goreng Pisang King in Bedok serves a hearty plate of roti jala, accompanied by a generous serving of chicken curry.
Address: 1 Bedok Road, Stall 12, Bedok Food Centre
Opening hours: 11am-6pm, Daily
8. Wah Kueh
Wah Kueh is a larger, heartier cousin of the more commonly known chwee kueh. These steamed rice cakes are filled with shiitake mushrooms, dried shrimp, and pork, and are often topped with a sweet oyster-soy sauce gravy. It’s a savory, garlicky dish that’s rich in flavor but has become less common due to the labor-intensive preparation process.
Where to try it:
Ah Kong Wah Kuih, a stall at Chinatown Complex, specializes in this nostalgic treat, serving it hot and fresh each morning.
Address: 355 Smith Street, #02-116 Chinatown Complex Food Centre
Opening hours: Tue-Sun 7.45am till sold out (Closed on Mondays)
9. Tau Kwa Pau
Tau Kwa Pau is a stuffed beancurd pocket that originated in Katong in the 1950s. Filled with diced fishcakes, vegetables, and sometimes braised pork, and then drizzled with a flavorful duck gravy, it became a popular snack. However, it’s now a rare find, with only a few stalls still offering it, including Say Seng Tau Kwa Pau.
Where to try it:
Say Seng Tau Kwa Pau in Dunman Centre offers this dish, which remains faithful to the original recipe.
Address: 271 Onan Road, Dunman Centre
Opening hours: Tue-Sat 7.30am-4pm (Closed on Mondays)
10. Sup Tulang Merah
Sup Tulang Merah, or red bone marrow soup, is a mutton bone dish that’s hard to miss with its bright red gravy. It’s traditionally eaten by sucking the tender mutton off the bone and enjoying the marrow with slices of bread. The dish is popular for its hearty and flavorful nature, but its labor-intensive preparation has caused it to disappear from many hawker menus.
Where to try it:
Haji Kadir Food Chains at Golden Mile Food Centre offers this classic dish, which has even been featured on Anthony Bourdain’s No Reservations.
Address: 505 Beach Road, Golden Mile Food Centre
Opening hours: 11.30am-11pm, Daily
Conclusion
Nostalgic hawker foods are not just dishes; they’re a living testament to Singapore’s vibrant culinary heritage. While many of these traditional meals have faded from the mainstream, there are still a handful of hawkers dedicated to preserving their flavors. Whether you’re tasting them for the first time or reconnecting with the flavors your parents fondly recall from their childhood, these stalls offer a delicious journey into Singapore’s past. Make the effort to visit and savor the authentic tastes that shaped our food culture.