17 Michelin Bib Gourmand Hawker Stalls In Singapore – Newer Entries Include Tai Seng Fish Soup, Kwee Heng Duck Rice, and Singapore Fried Hokkien Mee

Do you know that the Singapore Michelin Bib Gourmand lists 22 restaurants, 40 hawker centre stalls, and 5 street food establishments.

The Michelin Guide has highlighted restaurants offering “exceptionally good food at moderate prices,” a feature called “Bib Gourmand”.

These eateries must offer menu items priced below a maximum determined by local economic standards.

Of the 40 hawker centre stalls, quite a number has just entered the list (last year). Here’s 17 of them:

Noo Cheng Adam Road Big Prawn Noodle
Adam Road Food Centre #01-31, 2 Adam Road, Singapore 289876
Tel: +65 9693 7961
Opening Hours: 11:30am – 4:30pm, 6:30pm – 11:30pm (Tues – Sun), Closed Mon

After building up a loyal following of customers for over three decades, this eatery has finally gained some recognition – recently included in the Michelin Guide Singapore in 2023 with a Bib Gourmand.

The basic Pork rib noodles in dry or soup comes at $6. The rest, such as Pork Ribs Prawn Noodles, Sliced Pork Prawn Noodles, and Pork Belly Prawn Noodles, are priced at $7 or $8.

The soup is prepared using a mix of prawn shells, pork bones, and other aromatic herbs and spices that are simmered for hours.

I generally prefer the dry version here.

While the broth was mildly flavourful and had hints of sweetness from fresh prawns, I wished it could be more gao-gao and robust. Add some of the chilli powder for more taste.

Read that there are differing standards for the day and night shifts – nights are better, it seems.

Read more at: Noo Cheng Adam Road Big Prawn Noodle (Adam Road Food Centre)

Bahrakath Mutton Soup
Adam Road Food Centre #01-10, 2 Adam Road, Singapore 289876
Opening Hours: 11am – 12am (Mon – Sun)

Bahrakath Mutton Soup, which has been around since 1973, is known for its hearty Mutton Soup and Briyani, popular among locals and tourists alike.

Many variants of Mutton Soup are available, from Mutton Leg, Tripe, Ribs, Tongue, and Meat. Each bowl is priced at $7 or $8, with bread at an additional $1.

The soup was served relatively hot, with a generous portion of tender mutton leg that had been slow-cooked till soft.

The meat was considerably soft, almost falling off the bone, and had soaked up the flavours of the soup. One thing I liked was that the meat was not gamey and had no funky taste.

One of the unique features of the Bahrakath Mutton Soup is the use of a special spice blend, which gives the soup its distinctive flavour.

Compared to some stalls which are more robust, the gravy here was thick but somehow more muted (didn’t feel as ‘heaty’ – which some customers may prefer.

Read more at: Bahrakath Mutton Soup (Adam Road Food Centre)

Selamat Datang Warong Pak Sapari
Adam Road Food Centre #01-09, 2 Adam Road, Singapore 289876
Opening Hours: 8am – 4pm (Mon – Thurs, Sat – Sun), Closed Fri

It is not often you find a stall specialising in just Mee Soto and Mee Rebus, and Selamat Datang Warong Pak Sapari is probably where you need to head down if you love Mee Soto.

The stall was also recently included with a Michelin Bib Gourmand.

Items served include Mee Soto, Bee Hoon Soto, Mee Rebus, Sup Ayam or Chicken Soup, Sup Babat or Beef Tripe Soup, and Bubur Ayam Chicken Porridge.

Top up with a Bergedil (deep-fried potato cake) for $1.20.

The Mee Soto ($4 onwards) is not for the faint-hearted in terms of spice levels, but this is one that hits you on the palate with shiokness and satisfaction.

The robust broth is said to result from the brewing of whole chickens for a minimum of 3 hours.

The other recommended dish is the hearty bowl of Mee Rebus ($4) which came with cut green chilies, coriander, fried shallots, and a whole egg.

The thick gravy was also on the spicier side, and a dash of sambal kicap gave the flavours a whole new dimension.

Read more at: Selamat Datang Warong Pak Sapari (Adam Road Food Centre)

Beach Road Fish Head Bee Hoon 美芝路鱼头米粉
Whampoa Makan Place #01-46, 91 Whampoa Drive, Singapore 320091
Opening Hours: 9am – 2pm (Tues, Thurs, Sat – Sun), Closed Mon, Wed, Fri

Though this famous stall is named “Beach Road Fish Head Bee Hoon”, it is actually located at the morning market of Whampoa Food Centre (Whampoa Makan Place).

It has re-entered into the Bib Gourmand list in 2023.

Long queue is a typical scene here, where they specialise in fish dishes, different soups, and sliced fish bee hoon.

Unlike other fried fish bee hoon with an overwhelming amount of evaporated milk in the soup, Beach Road’s Fried Fish Bee Hoon Soup ($4.50) comes in a flavourful fish stock that retains its original taste even with the addition of milk.

The added light creaminess isn’t overpowering and you can still enjoy the inherent fish-flavoured broth.

The battered fried fish is masterfully prepared and you’ll be impressed by how it’s slightly crisp outside yet soft inside.

Read more at: Beach Road Fish Head Bee Hoon (Whampoa Food Centre)

Kwee Heng
Newton Food Centre #01-13, 500 Clemenceau Ave N, Singapore 229495
Opening Hours: 9am – 9pm (Mon – Sat), Closed Sun

Indulge in a variety of roasted and braised meat dishes at one of the hallmark stalls in Newton.

Kwee Heng is going strong for more than 50 years. The delicious recipes and flavours used for their dishes are passed down from generations and is one of the more well-received stalls here (in terms of reviews).

Their menu is pretty wide-ranging and confusing to first-timers though. Like wah, they sell everything.

These include Fried Rice, Hainanese Chicken Rice, Boneless Duck Rice, Duck Noodles, Chicken Noodles, Crispy Chicken, Duck Porridge, Kway Chap, Beah Sprouts, Wanton Noodle, Roasted Pork and Char Siew. Get what I mean?

What they are famous is probably the Duck Noodles in which you can choose from kway teow or Hokkien yellow thick noodles.

The plate was generously laden with sambal chili, pork lard, herbs, black vinegar and savoury braised soy sauce that brought out the tender and succulent flavours of the braised dusk. The gravy was quite rich and flavourful.

Read more at: Read more at: Kwee Heng (Newton Food Centre)

Singapore Fried Hokkien Mee 新加坡炒福建虾面
Whampoa Makan Place #01-32, 90/91 Whampoa Drive 91, Singapore 320091
Opening Hours: 3:30pm – 11.30pm (Mon – Wed, Fri), 2pm – 11.30pm (Sat – Sun), Closed Thurs

The Michelin Bib Gourmand inspectors described it as, ”Their famous Hokkien mee is made with rice vermicelli and yellow egg noodles, which are topped with prawns and squid for that umami flavour – even better with a helping of spicy homemade chilli sauce.”

For all the popularity of Singapore Fried Hokkien Mee, it gets to have two units for its hawker stall. Prices are in $5/$6/$8/$10/$12 or $15, a range covering individual portions to sharing sizes.

The Hokkien Mee comprises rice vermicelli and yellow egg noodles. It is usually decently wet and soft with gravy, but not soupy. Even so, the noodles had the nicely-packed flavour of prawn stock.

A good plate of Hokkien Mee has the hallmarks of wok hei – this remained hot, but some customers may prefer more of the mix of smokiness and charred taste.

Getting a dollop of their homemade sambal to pair is an absolute must. Its bright red hue encapsulates the acidic kick that it packs, perfect for cutting through the umami richness.

My main qualm about this stall is that half the time it is good – wok-hei, tasty broth, that touch of umami; while maybe a few times it may not be as impressive.

Read more at: Singapore Fried Hokkien Mee (Whampoa Food Market)

Heng Kee Curry Chicken Noodle 興記咖哩雞米粉麵
Hong Lim Market and Food Centre #01-58, Blk 531A Upper Cross Street, Singapore 051531
Opening Hours: 10am – 3:30pm (Mon – Sat), Closed Sun

Some prefer upstairs, other prefer downstairs. Ah Heng has a more predictable, mass friendly taste; while Heng Kee is really aromatic.

Heng Kee said to be the original here, serves up Curry Chicken Noodles in two sizes – standard bowl ($5.50), big bowl ($8).

Take note that the wait can get rather extended even the queue doesn’t seem THAT long. The hawker here chops up the chicken upon order, ensuring better freshness.

The curry tends to be rich and spicy, but not as coconuty. That sambal chilli sauce (take just one saucer) is the best accompaniment you can add to the gravy, as it enhances the flavours.

And the tau pok pieces which are cut up to bigger slices, soaking up all those curry gravy that they have been cooked in, are ultra-shiokness.

Read more at: Heng Kee (Hong Lim Food Centre)

Soon Huat Prawn Noodles
North Bridge Road Market & Food Centre #01-105, 861 North Bridge Road, Singapore 198783
Opening Hours: 10am – 3pm (Sun – Mon), 9am – 5pm (Tues – Sat)

Spotting the signboard “Soon Huat” from afar, it is a mystery of what they sell – until you are close enough to see the noodles, prawns, and a simmering pot of stock.

The signature prawn noodles come in at an extremely economical price of $3.50 or $4. Perhaps that is why the stall always attracts a long queue (of 45 minutes or more) of regulars.

Two versions of prawn noodles exist, dry and soup. The dry bowl came decked out with fish cake slices, whole peeled prawns, and pork slices. Fried pork lard and fried garlic add crunch and flavour.

It is also served with a bowl of prawn stock, which is moderately rich. It goes without saying that the pork bones and prawn shells have infused enough essence into the soup.

If you are looking for something more flavourful and intense, this bowl may not be it. There is still a bit simpler nostalgic flavour that would appeal more to a certain generation.

Otherwise, there is a Pork Ribs Noodles at $4.50 or $6 for those who prefer more meat over seafood.

Read more at: Soon Huat Prawn Noodles (North Bridge Road Food Centre)

Du Du Shou Shi 嘟嘟熟食
Jurong West Food Centre #01-19, 505 Jurong West Street 52, Singapore 640505
Opening Hours: 9am – 5pm (Tues – Sun), Closed Mon

Du Du Shou Shi 嘟嘟熟食, meaning Du Du Cooked Food, does Tutu Kueh with a little something special.

Rather than having a single size for all of the rice cakes, there is an large version only found at this very stall.

Located in 505 Jurong West and Havelock Road Food Centre, the stall had always been run by an uncle who has more than 50 years of selling Tutu Kueh under his belt.

I actually liked the larger one – the cake itself was soft, delicate, slightly moist, creating an almost cloud-like, melt-in-your-mouth feel.

Read more at: Du Du Shou Shi 嘟嘟熟食 (Jurong West Food Centre)

Cheok Kee Boneless Braised Duck 祝记无骨卤鸭
Geylang Bahru Market & Food Centre #01-35, 69 Geylang Bahru, Singapore 330069
Opening Hours: 11:45am – 6pm (Mon – Sun)

In the morning, fresh birds are put through Cheok Kee’s own blend of braising liquid (made of soy sauce and spices) and braised for two hours with more than 20 ingredients and aromatic spices.

By noon, a full row of braised ducks is ready in the display case. The number rapidly depletes through the lunch crowd and steadily for the rest of the day.

The hawker also emphasises the importance of understanding the varying fat content in different breeds of ducks to adjust the cooking process – some breeds have more fat, some less.

Items served include Braised Duck Rice ($3.50), Duck Drumstick Rice ($5), and Braised Duck Porridge ($3.50). A whole Braised Duck goes for $36.

The rice was considerably flavourful, though I thought the duck pieces were slightly on the dry side. Instead, I found the chilli sauce more of a standout.

On a colder day, perhaps the Braised Duck Porridge ($3.5) could be better. The bowl of gooey congee is, like its rice counterpart, topped with braised liquid and duck meat.

Read more at: Cheok Kee (Geylang Bahru Food Centre)

Hui Wei Chilli Ban Mian
Geylang Bahru Market & Food Centre #01-58, 69 Geylang Bahru, Singapore 330069
Opening Hours: 11am – 9:30pm (Mon – Thurs, Sat – Sun), Closed Fri

Before we settle the debate, let us agree that whichever your preference may be, there is no denying that any disagreements are born out of a love for Ban Mian.

The menu includes Ke Kou Mian ($4.50, $6), Seafood Ee Mian ($5, $7), Tom Yum La Mian ($5, $7), Sliced Fish Bee Hoon ($5, $7), Dry Chilli Ban Mian ($5), Ban Mian ($4), Sliced Fish Ban Mian ($5, $7), and Fried Fish Ban Mian ($5, $7)

The noodles in Dry Chilli Ban Mian are freshly made in steel, giving them a soft and pleasantly chewy texture. The sauce mixture had a distinctive fiery kick and an exhilarating spiciness.

The meat was marinated and cooked until tender, while the egg’s creamy yolk added a luscious richness that tied all the components.

I thought that the soup version was more ordinary (though still above average), and it was definitely the Dry Chilli Ban Mian that stands out more here.

Hui Wei Chilli Ban Mian is an all-rounder for days when you are craving good noodles.

Read more at: Hui Wei Chilli Ban Mian (Geylang Bahru Food Centre)

Yuan Yang Spinach Soup 鸳鸯苋菜汤
Geylang Bahru Market & Food Centre #01-12, 69 Geylang Bahru, Singapore 330069
Opening Hours: 11am – 8pm (Sun – Wed), Closed Sat

Spinach Soup has become a common sight at hawker centres, especially in recent years; this seemingly modest dish packs a punch with its nutrient-rich profile and comforting flavours.

In Yuan Yang Spinach Soup, every soup comes with a choice of carbs, including Thin Bee Hoon, Mee-Tai Mak, Koka Noodles, Macaroni and Rice.

The simplest and most popular version is the Spinach Seafood Soup ($4.50). The presentation is nothing to shout about, as it is a green-tinted bowl of soup with bits of egg floating around.

In the alternative, get the Spinach Century & Salted Egg Soup ($4.50), which I enjoyed better.

More savoury intensity arrives from the salted egg; while the century egg is truly an acquired taste only for those who enjoy it, it does make the soup more complex-tasting.

Lastly, there is also the Spinach Yong Tau Foo Soup ($4.50) for those who prefer more varieties of ingredients.

Read more at: Yuan Yang Spinach Soup 鸳鸯苋菜汤 (Geylang Bahru Market & Food Centre)

Ji De Lai Hainanese Chicken Rice
Chong Pang Market and Food Centre #01-152
Opening Hours: 8am – 8pm (Mon – Sun)

The stall is found right smack in the middle of a super-crowded food centre with narrow walking paths that would require some patience navigating around.

Accordingly, Ji De Lai procures chicken which weights at least 2 kg, fed with corn (so that it is richer tasting), cooked with a later of gelatine just below the skin.

The rice was a tad on the greasy side though I didn’t quite mind that, fragrant and fluffy.

Read more at: Ji De Lai Hainanese Chicken Rice (Chong Pang)

Nam Sing Hokkien Fried Mee
Old Airport Road Food Centre #01-32
Opening Hours: 10am – 6pm (Tues – Sun), Closed Mon

Of all the Hokkien Mee in Singapore, Nam Sing Hokkien Fried Mee probably has the most mixed reviews. Some enjoy its nostalgic taste; while others thought it used to be better (and service can be improved).

Their Hokkien Mee is cooked to the dry side using thin vermicelli rather than the thick bee hoon style, with strong seafood flavours coming from the prawn and ikan billis stock.

Of all the stock base, this came across as one of the sweetest.

Another thing to note is that eggs are fried till fluffy with separate pieces, rather than ‘clinging’ on to the noodles.

Also, they do not serve sambal chilli but instead with cut chillies. A decent plate with its own character, though I wished there was more wok-hei.

Read more at: Nam Sing Hokkien Fried Mee (Old Airport Road Food Centre)

Tai Seng Fish Soup 泰成魚湯
Taman Jurong Food Centre #03-145, 3 Yung Sheng Road, Singapore 618499
Opening Hours: 10:30am – 8pm (Mon – Sun)

There is a long way to go since it started over fifty years ago as a street stall, and the stall is said to maintain the practice of making everything from scratch.

Four types of fish soup are sold here: Sliced Fish Soup ($5), Fried Fish Soup ($5), Mixed Fish Soup ($6), and Fish Head Soup ($5). Economical, but note that price differs depending on the outlet.

The soup was considered flavourful, towards the sweet side. Dip the fish in a bit of that chilli sauce for more oomph.

For a more shiok and more unhealthy choice, ask for the Fried Fish soup. The batter, soaked with fish soup, gives a different kind of kick with every bite.

Between the two, I preferred the Sliced Fish to appreciate the natural flavours of the fish better, and the battered fish didn’t look golden-brown or taste crispy enough.

Of course, the Mixed Fish Soup is the best of both worlds. Overall, I thought that the winning element was the fried egg floss which gave the dish a different texture and dimension.

Read more at: Tai Seng Fish Soup 泰成魚湯 (Taman Jurong Food Centre)

Yong Chun Wanton Noodle
115 Bukit Merah View Market & Hawker Centre #01-56, Singapore 151115
Opening Hours: 5:30am – 12:30pm (Mon – Wed, Fri – Sun), Closed Thurs

Bukit Merah View Food Centre actually has quite a high proportion of wanton noodle stalls – Depot Road Wanton Mee, Kim Huat Wanton Mee, R&D, and Yong Chun.

I have tried all of them, and they all have varied styles which will appeal to different fans. Yong Chun probably has the longest queue for now due to the Michelin Bib Gourmand.

The stall serves up Wanton Noodles, Dumpling Noodles, Shredded Chicken Noodles or Horfun, and Chicken Feet Noodles.

What I enjoyed was the springiness of the noodles that had a good eggy (can say al dente) bite to it, matched with soft char siew that is cooked in a wok rather than roasted.

Special mention goes to the dumplings (I ordered on a separate occasion) that were plump and meaty with minced pork and water chestnuts.

Read more at: Yong Chun Wanton Noodle 永春云吞面 (Bukit Merah View Food Centre)

No. 18 Zion Road Fried Kway Teow
Zion Riverside Food Centre #01-17, 70 Zion Rd, Singapore 247792
Opening Hours: 12.30pm – 3pm, 3:30pm – 9pm (Mon, Wed, Fri – Sun), Closed Tues, Thurs

Easily the stall with the longest queue. The stall sells only Char Kway Teow fried-to-order in varying sizes. It has even been patronised by Prime Minister Lee Hsien Loong before.

Their Char Kway Teow is known packed with robust flavours and a hint of spiciness with pieces of crispy pork lard.

I found that the rice noodles were darker than usual, due to the substantial addition of the sweet sauce which also gave it a robust flavour.

The kway teow (flat rice and egg noodles) was springy and full of wok hei, mingling with a medley of fresh juicy cockles, fish cake, crunchy bean sprouts, egg, and lup cheong (Chinese sausage) blended in a black sauce and topped with gu chai (Chinese chives).

If you love cockles, you will love the many pieces that are in your plate.

Some love the wetness of the noodles (or should I say dryness), though others thought it could be moister overall (compared to say Outram Park Fried Kway Teow Mee).

Read more at: No. 18 Zion Road Fried Kway Teow (Zion Road Food Centre)

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