Scotts Hwa Heng Beef Noodles
Scotts Beef Noodles has been around for more than 60 years, since Kiang Kin Nam’s father started selling the unique beef noodles from a tiny stall on Bain Street in the 1940s. Kiang subsequently moved the operation to a coffee shop across Odeon Cinema (currently the National Library), and then to Scotts Shopping Center Food Court. The Center was closed at the end of 2006 for development. Now Scotts Beef Noodles is back at FOOD OPERA and the wait is finally over for fans of this delicious dish.
Signature Dishes: Beef Noodles (Dry / Soup), Beef Ball Noodles (Dry / Soup), Mixed Beef Noodles (Dry / Soup), Pan-Fried Beef Kway Teow
Outlets: Food Opera @ ION Orchard
Lixin Teochew Fishball Noodles
Made twice daily, Li Xin’s fishballs are made with yellowtail only and kept chilled in cold water but never frozen. Owner Eddie Lim, son of founder Lim Lee Seng, says that this method has been used since his father’s time to keep the fishball soft and bouncy. Not only do they make their own fishballs, they make their own chilli sauce and crispy lard pieces as well. Based on the same recipe that has been used since they started in 1968, you will definitely appreciate the effort taken to make this traditionally delicious taste.
Specialties: Fishball noodles (Dry and soup with a selection of noodles)
Outlets: Food Republic @ BreadTalk iHQ | Food Republic @ Causeway Point | Food Opera @ ION Orchard | Food Republic @ Nex | Food Republic @ Parkway Parade | Food Republic @ Suntec City
Thye Hong Hokkien Mee
If you are a fan of Fried Prawn Noodles, Char Kway Teow and Fried Oyster Omelette, then this stall is touted to have the best. With over 40 years of history, Thye Hong insisted on serving its fare on Opei leaves specially imported from Malaysia and Indonesia. The leaf infuses a subtle, woody fragrance to enhance the taste of the noodles. What’s more, Thye Hong was hand-picked by the Singapore Tourism Board to showcase his Char Kway Teow as one of our nation’s most celebrated local specialties at the Culinary Institute of America in California. Selling a daily average of 500 portions of his signature dishes, be prepared for a long queue to savour this local delicacy.
Specialties: Fried Prawn Noodles, Char Kway Teow, Fried Oyster Omelette
Outlets: Food Opera @ ION Orchard | Food Republic @ Nex@Serangoon | Food Republic @ 313@Somerset | Food Republic @ VivoCity
Shou Yi has been specialising in making You tiao (fried dough sticks) and other traditional dough products since the 1920s. It has been 4 generations of love devoted into a traditional dough business. To make their products relevant to the modern consumer, Shou Yi has invested in an R&D team who are always working to create new recipes and flavours.
Signature dish: 3-in-1 cake (made of 3 layers of goodness - 1 layer of Nian Gao; 1 layer of sweet potato and 1 layer of yam.)
Outlets: Food Republic @ ION Orchard | Food Republic @ Parkway Parade | Food Republic @ VivoCity
Lam’s Abalone Noodles
Mr Yap Eng Lam, also known affectionately as Ah Lam, started out as a mere apprentice at his uncle’s minced meat noodles store in the 60’s. After many years of learning the secrets of the trade, he proceeded to open his very first stall in Lavender Street in his early 20’s. Over the years, Ah Lam maintained the quality of his food, while innovating new flavours to suit tastebuds which have changed with time. He is the first person to introduce abalone dishes into coffee shops, and the abalone noodles is now the best-selling dish.
Specialties: Abalone Noodles, Handmade Traditional Dumplings, Chicken Thigh with Rice
Outlets: Food Opera @ ION Orchard | Food Republic @ Parkway Parade
Chinatown Tan’s TuTu Kueh
The original Kueh Tutu was called “san” or light cake which came in the form of a large cake of rice flour without any filling and was steamed in trays. These were sold in slices some 70 years ago by the late Mr Tan Yong Fa, who came from Fujian province in China. The modern ‘Tutu Kuehs’, onomatopoeia for the sound of the steam piping from the steamer, now come in small bite-sizes which are more convenient for hawking. The kuehs consist of roasted ground peanuts or grated coconut with brown palm sugar fillings unique to Singapore.
Outlets: Food Republic @ Parkway Parade | Food Republic @ VivoCity | Food Republic @ Wisma Atria | Food Republic @ Westgate
The Original Katong Laksa
Did you know that the very first “Katong Laksa” stall is actually Janggut Laksa (Janggut means beard in Malay, which the original owner was known for)? Started by Mr Ng Juat Swee in Singapore in the 1940s, Janggut Laksa was well-known for its iconic trademark short hand-cut noodles doused in rich spicy-curried fresh coconut milk. It was made this way so that Mr Ng’s customers could conveniently slurp up these bowls of joy by the side of the road with just a spoon.
Relive this unique pocket of Singapore’s culinary history as the famous Janggut Laksa – or popularly known now as the “Original Katong Laksa” – can now be enjoyed at Food Republic Wisma. Having evolved through time to suit each generation’s taste buds, Janggut Laksa retains its iconic old-Singapore flavour with added portions of fresh prawns, fish cake, cockles – and that optional dollop of sambal belacan (spicy shrimp paste chilli) if you’re looking for that added oomph.
Outlets: Food Republic @ Wisma Atria
Koo Kee Yong Tau Foo
Koo Kee Yong Tow Foo Mee serves up bowls of homemade Yong Tow Foo. Paired together with their specialty dry noodles topped with minced meat, Koo Kee’s Yong Tow Foo is simple, yet satisfying. Koo Kee has been a Hakka pride and tradition since the 1960s when they first started in Chinatown.
Signature dishes: Hakka Yong Tow Foo, Specialty dry noodles topped with minced meat
Outlets: Food Republic @ Wisma Atria
Ding Ding candy
Ding Ding Candy is a type of traditional candy that was popular in the 60’s – 70’s. It is a hard maltose candy with sesame and ginger flavours. Many will relish their childhood when they hear the “Ding Ding” sound by the Ding Ding Candy seller