Featured Local Stalls

Sergeant Hainanese Chicken Rice

Specialising in one of the most popular iconic dishes in Singapore, Sergeant Hainanese Chicken Rice stands out among its peers, adhering to a traditional secret recipe and winning the hearts of many all over the world. Each chicken is steamed to tender perfection, sealing in its natural flavours and juices, and complemented with glistening fragrant rice prepared following a unique method prior to cooking in rich chicken stock and spices. Tickle your taste buds with the tangy chilli sauce that adds a punch to this hearty dish, then finish off with some clear dang gui chicken broth for maximum satisfaction. Enjoy this globally-acclaimed dish at Sergeant Chicken Rice outlets islandwide!

Specialties: Sergeant Drumstick Rice, Thai Sauce Tofu, Chicken Curry Noodle, Lemon Chicken Rice, Sergeant Boneless Chicken

Outlets: Food Republic @ BreadTalk IHQ | Food Republic @ ION Orchard | Food Republic @ Suntec City | Food Republic @ Shaw House | Food Republic @ VivoCity

Thye Hong Hokkien Mee

Founder Mr Lau Thye Hong started his family business in 1970, specializing in local delights Fried Prawn Noodles, Char Kway Teow and Fried Oyster omelette. What he has been doing differently from the rest is he serves his fare on Opei leaves, strongly believing that the leaves have a unique ability to bring out the full flavour of the fried dishes. Opei leaves are from the bark of Palm Trees, specially imported from Malaysia and Indonesia.

“It’s best to wrap the food 15 minutes before savouring “shared Mr Lau himself and he must be right as an average of 500 portions of his signature dishes are sold every day!

What’s more, last year, Mr Lau was hand picked by the Singapore Tourism Board to showcase his Char Kway Teow as one of our nation’s most celebrated local specialities at the Culinary Institute of America in California!

Signature Dishes: Fried Prawn Noodles, Char Kway Teow and Fried Oyster Omelette

Outlets: Food Republic @ Nex | Food Republic @ 313@Somerset | Food Opera @ ION Orchard | Food Republic @ VivoCity

Li Xin 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 @ Parkway Parade | Food Republic @ Nex | Food Opera @ ION Orchard | Food Republic @ Suntec City

Ali Shan Curry Rice

Smothered in a rich, curry gravy, and paired with stewed cabbage and crispy breaded pork chop, Singapore Curry Rice is quite the unsung hero when it comes to Singapore’s list of iconic local delicacies. Elevating this dish to the next level, Ali Shan Curry Rice introduces its new signature Cheese Pork Chop curry rice. Oozing with melted cheese – and we all know that anything with cheese just tastes better – it is the perfect pairing to your regular curry rice that is guaranteed to make you 100% satisfied. Sloppy yet satisfying, patrons can also choose from Chicken, Pork, and Dory Fish.

Outlets: Food Republic @ Wisma Atria

Huat Huat BBQ

Huat Huat BBQ Chicken Wings has been serving up mouth-watering, Singaporean-style tender juicy chicken wings for more than two decades. Marinated with the fragrance of barbecue wings cooked over charcoal, Huat Huat’s BBQ chicken wings are sweet and crispy on the outside, and succulent on the inside.

Signature dish: Singapore-style BBQ chicken wings

Outlets: Food Republic @ VivoCity | Food Republic @ Wisma Atria | Food Republic @ 313@Somerset | Food Republic @ Capitol Piazza | Food Republic @ Causeway Point

Balestier Bak Kut Teh

With a 40-year legacy, Balestier Bak Kut Teh is one of the first few Teochew-style bak kut teh stalls to open along Balestier Road in Singapore. Following an original age-old recipe, quality pork ribs are used to create a rich stock infused with fragrant herbs and spices including garlic, star anise, cloves, and simmered for over 15 hours overnight to achieve a full-flavoured garlicky broth that warms the heart and soul with each spoonful. The tender, fall-off-the-bone pork ribs are a winning favourite among locals and foreigners alike, and remains warm throughout the meal, submerged in the addictive clear pork broth that is topped up upon request. Commonly paired with fried dough fritters (you tiao) to dip into the broth for a different textured experience, one can also complement their meal with slow-cooked braised pork belly and typical accompaniments such as salted vegetables and braised peanuts.

Outlets: Food Republic @ VivoCity