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  • Writer's pictureAlan Ho

Golden Mile Food Centre is a treasure trove of hawker gems

SINGAPORE: This blog will be updated over time because there are many excellent stalls in this hawker centre. I will start with a few and keep adding to the list for others as I go back there.

Golden Mile Food Centre
Golden Mile Food Centre

The Golden Mile Food Centre was completed in 1975 to house resettled hawkers from the Jalan Sultan street market. The food centre is also known for its "Army Market" on its third floor due to the overwhelming majority of army supply shops. All the army boys used to go to get their extra uniform, badges and other personal equipment. Over the past four decades, this has turned into gastronomic heaven.

Yong Fu Hokkien Mee

This is my preferred choice of Fried Hokkien Mee at the hawker centre. It was opened in 2020 by Andre Ong, a 21-year-old who runs the stall with his father. He used to help out at his dad's stall in Changi Village when he was 14, and that's where he learned how to cook the Fried Hokkien Mee.

I am very impressed that such a young chef cooks this plate of noodles. It is neither too wet nor too dry, and it goes really well with the chilli. This young hawker does have the potential to be making one of the best Hokkien Mee out there. With prices starting at S$4, the ROI is high.

91 Fried Kway Teow Mee (Char Kway Teow)

I was sceptical about this, and I am proven wrong. Healthy Char Kway Teow is oxymoronic. The look is very deceiving. With the green on top, you might wonder how good it will taste. The last thing I wanted was to have the raw green taste in my char kway teow.

91 Fried Kway Teow Mee
91 Fried Kway Teow Mee

The noodles and the vegetables are cooked separately. The green is only placed on top of the noodles when they serve, and hence, the green does not affect the taste of the kway teow. This is a good plate of Char Kway Teow, and the queue tells me others think so too.

Chung Cheng Chilli Mee

Chung Cheng Chilli Mee
Chung Cheng Chilli Mee

As the name implies, it is all about the chilli and Chung Cheng has been serving this for ages. Without the signature chilli, it is just an ordinary bowl of noodles. Currently helmed by 3rd generation hawker, the Chilli Mee consists of yellow noodles or bee hoon combined with ingredients, such as prawns, pork ribs, bean sprouts and fish cakes and covered in chilli when served. It is just a nostalgic combination that Michelin Guide even lists. A bowl of this will let you know how the 70s tasted like.

Keng Heng Whampoa Teochew Lor Mee

I am a big fan of lor mee, and I usually go for the biggest bowl. With prices from S$4 to S$5, it is very affordable. This is one of the rare few lor mee with lots of different ingredients. Usually, you will get some wu xiang (ngoh hiang), some type of fish and half an egg. However, at Keng Heng, they don't stinge. In a bowl, not only you will get all sorts of fish, from fried fish, fried fish skin to fried fish cake, you will also get fried wanton, fried WuXiang and braised pork. It sure feels like a united nation of lor mee that deserves the wait in the queue.

Shen Bakmi Noodle

Shen Bakmie Noodle
Shen Bakmie Noodle

How many times do you get to see a hawker stall selling bakmie (bakmi) in Singapore? Firstly, it is not a common sight, not to mention whether they can have an authentic taste. Shen Bakmie Noodle is not the common street bakmie you get from the city streets of Jakarta. Think about this as a fusion bakmie with some not-so-usual topping.

Therefore, when I first found out about Shen Bakmie Noodle, I just had to bring along an Indonesian friend, LavWithMe, to give it a try. We have tried two of their noodles, Firecracker Chilli Noodles comes with meatballs, and minced pork served with a very spicy chilli and Sweet Yamin Noodles with minced pork, tamago egg with kecap manis, both with a slice of pumpkin for garnish. This is an Indonesian approved bakmie.

The Original Vadai

Selling all sorts of vadai such as prawn vadai, ikan bilis vadai, or you might like vegetarian vadai such as dhal vadai, veg vadai, chilli vadai and onion vadai etc... Boy... aren't you spoiled for choice.

If you are overwhelmed by vadai or all the options are giving you a headache. You can also get chicken on a stick, such as chicken skin, liver, or gizzard.

A hot and crispy savoury Indian doughnut is a perfect way to end a meal!

Thailand Chicken Rice

Chicken Rice is a national dish of Singapore. It is one of those dishes which we can eat every day and not get sick of it. However, once in a while, we will discover a gem above average, and we just have to give a shout-out. Thailand Chicken Rice at Golden Mile Food Centre is one of those which we love. The rice is in a yummy yellow hue, flavourful and yet not mushy, as you can clearly see each grain of rice. We simply love the chew. The chicken is moist, and the aroma is fantastic. For S$4, it is a serving for one with a portion of chicken liver. The chilli sauce is obviously Thai, spicy and sweet. It goes beautifully with the rice. We can see ourselves ordering a whole chicken and just gorge ourselves away.

Address: 505 Beach Rd, Singapore 199583


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