Built back in 1894, Lau Pa Sat is no doubt a cultural icon to many and has become an inextricable part of Singapore’s heritage. But with the Lion City’s ever-evolving culinary landscape, the market-turned-food-centre cannot rest on its laurels. And as part of its rejuvenation plans, the 52,000 square feet space welcomes over 20 brand new hawker stalls, adding to its already-massive repertoire of existing vendors to attract local gourmands and tourists.
Foodies can expect a familiar showing of Michelin-decorated hawkers such as Nasi Lemak Ayam Taliwang, Old Airport Road’s Lao Fu Zi Fried Kway Teow and LiXin Teochew Fishball Noodles. The saucy lineup includes well-established hawkers like Kallang Airport Wanton Noodle, known for their thick-cut char siew, and the ultra-popular mala haven Ri Ri Hong Mala Xiang Guo.
There are also new and exciting hawkerpreneurs making their debut in the hawker scene. Those looking for the viral Chinese grilled fish, head to Lu Bian Grilled Fish. The stall dishes out oceanic delights paired with a plethora of flavours and toppings. Think numbing Sichuan chillies, piquant Chinese sauerkraut, and of course, aromatic garlic.
Flames, another newcomer, is helmed by a local chef who has worked in Michelin-starred restaurants. Aside from the customisable bowls and small bites, it dishes out seafood platters featuring heaps of smoke-kissed King prawns, mussels and lobster. There are also Italian wines curated by an in-house sommelier available to pair – a rarity in hawker settings.
There are also regional cuisines on display. The Warung Bali surfs up Balinese signatures like the ayam betutu, a spiced slow-cooked chicken, and sate lilit which is a grilled chicken satay with lemongrass native to the Indonesian island. Instead of Pho, The Viet Kitchen stirs up a pot of Ban Ho Hue, a spicy savoury beef noodle made from a 30-year-old family recipe hailing from Hue.
Satay Street comes alive when the clock strikes at 7pm, making way for charcoal-grilled meat and seafood skewers – the perfect spot for after-work nosh in the CBD.
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