Singapore's National Day is an annual celebration held on the 9th of August to commemorate the city-state's independence. This day is often marked with various festivities and patriotic activities such as The National Parade, fireworks, Singapore flags strewn all across buildings and housing developments, various cultural performances, and more.
This 2023, Singapore celebrates its 58th birthday, and the public holiday not only allows Singaporeans to reflect on the nation's achievements, but it also reinforces the sense of belonging and unity amongst the Lion City's multicultural population. It definitely is a time for the community to come together, express their patriotism, and celebrate the nation's progress and future aspirations.
And speaking of achievements, the MICHELIN Guide Singapore proudly sheds the spotlight on various Singaporean chefs who continue to make the country proud with their culinary accomplishments. We ask 11 Singaporean chefs, based locally and abroad, about their favourite hawker dishes and the memories attached to them. Here's what they have to say.
Aven Lau
Chef de Cuisine, Épure (Hong Kong)One MICHELIN Star
I don’t really have a favourite dish as I pretty much like all hawker food, but whenever I’m back in Singapore I always visit a Duck Rice stall near my apartment. It’s called Mr Duck, located at 29 Tai Thong Crescent. I like it because it’s slightly different from other Duck Rice you can easily find around Singapore. At Mr Duck, the duck tastes slightly more herbal, as well as the peanuts. They also serve a mean yam rice!
Barry Quek
Executive Chef, Whey (Hong Kong)One MICHELIN Star
My favorite Singapore hawker dish is Hokkien Mee! It’s my favourite because it is a dish that has a nice balance between seafood and pork, and also, wok hei. I'm looking for a new spot because the uncle at my favourite stall — Yong Huat at Alibaba Coffee — already retired.
Damian D'Silva
Advocator of Singapore heritage cuisine and Chef-Partner, Rempapa (Singapore)MICHELIN Selected Restaurant
For me, it's Laksa Siglap.
This rendition of laksa is somewhat similar to the Peranakan version; however, its base rempah is lighter and more curry-like. Also, it uses fish instead of prawns. The noodles are thicker, almost udon-like with a chewy texture. There's kerisik to give the dish an added flavour and texture, and it also contains assam to accentuate the acidity. This dish was sold in Kampong Siglap; and growing up in the surrounding area, this was one of my favourite dishes.
Today, Laksa Siglap can be found at the Geylang Serai Food Centre on the second floor of the building and at Bedok. The dish brings back memories of a time when Singapore was more a coastal town with white, sandy beaches shaded by coconut trees. The memory of walking to the beach with my friends and stopping to have Laksa Siglap is something I treasure.
Today, when I have Laksa Siglap, my mind drifts to a less stressful time when things were less complicated.
Han Jie Koh
Head Chef, Ce Soir (Singapore)MICHELIN Selected Restaurant
My favourite Singaporean hawker dish is Laksa. I am someone who loves spicy food, and I like how the spice complements the whole dish. As for my favourite spot, I usually get it from 328 Katong Laksa or Depot Road Zhen Shan Mei Laksa.
Jason Tan
Chef-Owner, Restaurant Euphoria (Singapore)One MICHELIN Star
My favourite Singaporean hawker food is Chicken Rice. I love the fragrance of the rice and the super-tender white poached chicken with sweet soy sauce. Not forgetting the tangy chilli sauce and ginger condiment! My go-to spot is Kampong Chicken Eating House along Outram Road — it simply is a must.
Jimmy Lim
Chef-Founder, JL Studio (Taichung, Taiwan)Two MICHELIN Stars
When it comes to choosing my favorite Singaporean hawker dish, it’s an incredibly difficult decision due to the mouthwatering variety available. However, if I had to pick just one, it would undoubtedly be Curry Fish Head.
Curry Fish Head is more than just a hawker dish; it’s a connection to my past, my late father, and the love he poured into his cooking. This dish holds a special place in my heart. Its flavours and aromas, etched in my memory, evoke deep emotions and treasured memories. I was raised on this delightful dish, savouring every bite as the memory of helping out and time spent with him at my father’s zi char stall.
Despite searching, I have yet to find a rendition that matches his authentic recipe. Curry Fish Head symbolises not only a culinary experience, but also the cherished moments and the love for cooking we shared. It’s a reminder of the extraordinary connection between food, memories, and the enduring passion my father had for his craft.
The Banana Leaf Apolo at Little India is the place my father often brought me to when I was young for Curry Fish Head. So whenever I go back to Singapore, I try my best to make a visit.
Kenneth Foong
Head Chef, noma (Copenhagen)Three MICHELIN Stars and MICHELIN Green Star
For me it would have to be San Lou Hor Fun, it remains one of my favourite zi char dishes till date.
It is deeply savoury without being heavy, and the best hawkers know how to get a good amount of wok hei into it without over-handling the dish — a very important aspect, considering you still want the texture of the beansprouts to be quite evident. Combine that with velvety slices of fish, and you have a true masterpiece.
LG Han
Chef-Owner, Labyrinth (Singapore)One MICHELIN Star
My favourite hawker dish amongst so many is Bak Chor Mee!
I simply adore the dry vinegary version, where the flavours of the minced fatty pork, pork balls, dried sole fish, chilli, wanton, and soup on the side harmonise in a very hearty, clean, yet umami-filled manner that keeps you wanting more. My favourite place to grab a bowl? MICHELIN-starred Hill Street Tai Hwa Pork Noodle!
Mathew Leong
Executive Chef, RE-NAA (Norway)Two MICHELIN Stars
Orh Lua (Oyster Omelette) — specifically Hup Kee at Newton Food Centre, only because I love eating eggs a lot, and orh lua is a dish that's so crispy and flavourful. It's best enjoyed when eaten hot and paired with the chilli sauce!
Ming Kiat Gan
Chef-Owner, Mustard Seed (Singapore)MICHELIN Selected Restaurant
Yong Tau Foo because it's healthy and delicious! My favourite place to get my fix is at Yong Xiang Xing Dou Fu at People's Park Food Centre!
Nicolas Tam
Head Chef, Willow (Singapore)One MICHELIN Star
My favourite hawker dish is Teochew Mutton Soup. I used to have mutton soup after swimming lessons as a child because it’s supposed to warm your body and provide good nutrition with the herbs inside the soup. The place I enjoyed going to when I was young was New World Soup in Tampines!
