Hawkers' Street Opens At Ion Orchard - 6 Famed Hawkers In One Venue!



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Hawkers' Street opens at Ion Orchard from 3 June 2021! Diners can look forward to enjoying delectable dishes from six carefully-selected famed hawkers! 

Venue: 2 Orchard Turn, #B4-66 ION Orchard, Singapore 238801
Opening Hours: 10 am - 10 pm, Daily, inclusive of PH & PH Eve

Located at Ion Orchard Basement 4 is the newly opened Hawkers' Street where you can enjoy food from 6 famed hawkers, including Nam Sing Hokkien Mee, Beach Road Scissors-Cut Curry Rice, Ann Chia Popiah, Famous Eunos Bak Chor Mee, Jian Bo Shui Kueh, and King of Fried Rice! 

Nam Sing Hokkien Mee 南星福建炒虾面

A crowd-favourite at the renowned Old Airport Road Food Centre that often boasts long waiting hours, the highly-raved stall was started by two brothers, Ng Seng and Ng Tong, who arrived in Singapore from Xiamen as coolies in the 1940’s. Soon after, they started their first stall at Rochor Road. Ng Tong's son, Ng Hock Wah, who still swiftly and skillfully fries up plates of hokkien mee at the age of 73 – something he has been doing for over 50 years, will be handing the stall over to the 3rd generation. 

Its unique use of thin bee hoon alongside the classic yellow noodles allows the soaking up of top-notch stock made with seafood and other ingredients, slow cooked to taste. It is still traditionally served with red cut chillies without overpowering the original taste of the dish.

Beach Road Scissors-Cut Curry Rice 美芝律剪刀剪咖喱饭

A long-standing supper spot, the legendary and pioneering Hainanese curry rice stall in Jalan Besar is well-loved for its braised pork belly and crispy pork chop that is characteristically cut up with scissors which emit a distinctive snapping sound – hence its moniker. The highlight is undoubtably the curry gravy and braised pork sauce poured over steamed rice, accompanied with sides that include fried egg and cabbage.

Ann Chin Popiah 安珍

Founded by late Mr Lim Kam Chwee and now run by his children, the age-old brand has successfully expanded to ten outlets island-wide since its humble beginnings as a pushcart in 1958, and awarded the Michelin Plate in 2019 – which recognises eateries with affordable and quality food. The former coolie from the Fujian province in China has always been known for his handmade popiah wrapped with a silky-thin skin that is freshly made daily till today. Interestingly, each roll is wrapped with two popiah skins to prevent the popiah from tearing apart. 

The brand’s version of the quintessential local delicacy that is low-carb yet delicious is made even healthier without lard and pork. Other options offered include Handmade Fried Yam Roll ($2.00) and Kueh Pie Tee ($4 for 4 pieces).

Famous Eunos Bak Chor Mee 友诺士肉脞面

Using a time-honoured, 100-year-old recipe from way back in 1923 and transcending four generations, the family-run chain is said to be the first to introduce Bak Chor Mee (minced meat noodle) to Singapore by way of founder Chen Lian Fu when he migrated to the country from China. The hardworking pioneer built his legacy by selling his signature bak chor mee in Kampong Chai Chee from his makeshift ‘kitchen’ that he carried across his shoulders – a charcoal stove on a bamboo pole.

In 1980, his grandson set up a stall at Eunos Hawker Centre, which was thereafter inherited in the 90s by the parents of ex-banker Ler Jie Wei, fifth-generation hawker and great-great grandson of Lian Fu. Jie Wei now runs most of the business which he took over from his parents – who went on to perfect the recipe that was passed down to him, while remaining faithful to the ingredients, so that fans can relive memories through each bowl of the brand’s traditional bak chor mee, served just like how it was 100 years ago.

This widely-loved rendition of Singapore’s beloved minced pork noodles showcases springy mee kia in a flavourful and umami, garlic-based broth that is slow-braised with pork bones, presented with handmade, well-seasoned plump
pork dumplings as well as generous helpings of indulgent pork lard, fried garlic, vinegar and chilli. A dry version is also available, alongside other scrumptious offerings such as dumpling soup ($5), and meatball soup ($5).

Jian Bo Shui Kueh 楗柏水粿

Founded all the way back in 1958 by Mr Wang who earned his keep by selling shui kueh or chwee kueh (steamed flour cakes) from a pushcart at Tiong Bahru Market, after arriving in Singapore from China, the brand has now become an ubiquitous chain in Singapore with 20 outlets and earned a Michelin Plate
in 2019. It is adored for its aromatic shui kueh topped with the trademark addictive chye poh (pickled radishes) and chilli with hints of dried shrimp, labouriously handpicked by the owners. 

The typical local street snack was even tweaked to cater to the increasingly health-conscious population – with pork lard swapped out for vegetable oil by husband-and-wife team who took over in the 1990’s, and continued today by their son, current third-generation owner Eric Ang; who wishes to preserve shui kueh for future generations. The menu also includes yam cake ($3.20 for 2pcs) and chee cheong fun ($3.20 for 2pcs).

King of Fried Rice

While being a relatively new player among the six hawkers, having opened just in 2018, the immensely popular King of Fried Rice requires no introduction – its popularity evident from its rapid expansion to seven outlets in three years. Founded by former Jumbo Chef Lester Li, the brand is loved for its signature egg fried rice topped with grilled pork chop or shrimp, priced from just $6.90. Its Pork Chop Egg Fried Rice has in fact been voted as one of the best in Singapore by SethLui.com.

There are four decadent versions on the menu including Tom Yum, Mala, trademark Egg Fried Rice, as well as XO, all served with homemade chilli oil. Customers also have the option of adding on delightful tobiko, crabmeat or shrimp, with a small top-up.

 



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This article is prepared by

Jiarong Yu
Daddy to 2 adorable little ones. Misses them the moment they are not around, regrets missing them the moment they are around.

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