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Regulars will know, though, that this stalls serves a mean char siew that has just the right amount of fat and meat, as well as a lovely caramelisation. The result is a roast meat that leaves us with a tender, juicy bite, and a taste of smokiness. The other wonderful thing is how generous the stall is — a bowl includes thick and tender braised pork belly slices, freshly fried fish and ngoh hiang as well as half a braised egg. Pile on its chilli, minced garlic and vinegar and this is truly something special. If that isn’t enough, you can even request for more noodles for free.

Bak Kee Teochew Satay Bee Hoon

The 28-year-old stall serves a thick curry gravy that has a tinge of sweetness to it and is not too spicy, reminiscent of a Japanese curry. Jia Xiang has been dishing out old-school Mee Siam and Lontong for over 50 years. The Mee Siam features bright orange bee hoon in a tangy, appetising gravy, topped with tau pok, boiled egg, and crispy croutons. Add-ons like fishcakes and ngor hiang take it further. The quality of the fishballs is apparent from the beautiful bounce you get from each bite. The texture of the noodles is great as well, and when coated with its sambal chilli sauce that packs a serious spice punch, along with a dash of vinegar, this is truly a tasty bowl of noodles.

The depth of flavour is notable, with optional egg for added richness. It’s a local breakfast classic worth waking early for. It is accompanied with an assortment of ingredients like pig’s intestine and skin, fish cake, hard-boiled eggs, tau pok, and tofu, all braised together in the sauce. I enjoyed that the intestines were soft and without that wonky after-taste. The portion size is quite generous with cuttlefish, liver, tender pork slices, tau pok, blood clams and strands of kang kong. Hainanese curry rice is always a plate of beautiful mess, and Hong Seng Curry Rice at Redhill Food Centre does not fail to deliver.

Now, what the stall is really known for is its duck. The meat is marinated and braised beautifully, such that the end result is a satisfying and tender bite alongside a hint of herbs. Gizzard lovers will be happy to know that they can order some as add-ons, too. One of four outlets in Singapore, Ru Ji Kitchen at 85 Redhill market is well-known for its handmade fishballs and fishcakes. This is what sets the stall apart from the many other fishball noodle stalls in Singapore. Its OG stall at Holland Drive received a Michelin recommendation, but the food at Redhill is comparable, too.

The Hokkien-style braised duck has a very authentic taste and flavor, with just the right blend of spices. Even though there is usually a short queue, the stall is quite fast and get your orders out quick. They serve up a variety of Hong Kong roast rice and noodle dishes, such as Char Siew Rice, Roasted Duck Rice, Roasted Meat Rice, Wanton Noodles and Dumpling Noodles.

Ali Fatimah Food Stall

Sam started learning how to prepare the dish from his grandfather when he was in his teens before taking over the stall recently.
The meat while slightly on the lean side with a bit of gaminess, still had tender texture and succulent flavor.
As for the soup, it had the essence of the duck bones and some herbals which gave it added richness.
Other varieties include with egg, onion, cheese, chocolate, strawberry, honey, tissue, mushroom and even milk prata.

At Rong Xing La Mian Xiao Long Bao, we find freshly made xiao long baos each with their delicate skin housing a generous dollop of pork soaking in a delectable broth. The stall also offers other classics such as guo tie (pan-fried dumplings) and chilli oil dumplings. Shun Li Ah Ma Lor Mee’s bowl of lor mee is not only hearty and flavourful, but also IG-worthy.

Redhill Food Centre food

Qing Tian Desserts is just that, selling nostalgic hot and cold desserts such as cheng tng, tau suan and pulut hitam, among many others. As the shop name suggests, wonton noodles is also one of its main offerings. Its version comes with springy and tasty egg noodles that are served with a savoury sauce, succulent char siew slices and plump, bouncy wontons. Run by a young hawker named Samuel Lee, the stall was started by his grandfather, who got his start as a street hawker in the 1950s. Sam started learning how to prepare the dish from his grandfather when he was in his teens before taking over the stall recently.

Shun Li Ah Ma Lor Mee

His wife Maria-Anna Reyntjens and his brother-in-law Joseph Versavel assisted him. Starting from their office in Kortrijk, the company started to grow and spread around 90 countries across the globe. Alternatively, you can book a ride to stalls in Redhill Food Centre. Redhill Food Centre is a great place to enjoy a wide variety of hidden gems at economical prices while not getting shortchanged on quality and flavours. For a sweet finish, Qing Tian offers Tau Suan made with mung beans and a light syrup—not overly sweet and nicely starchy. Their Mango Milk Ice, layered with creamy shaved ice and fresh mango chunks, is ideal for cooling down on a sweltering afternoon.

Also, this is one of the few Mee Siam stalls in which you can ‘upgrade’ your plate with other ingredients such as ngor hiang, fish cakes, fried omelette and tau kwa. Their Satay Bee Hoon ($3, $4, $5) peanut sauce was fresh and fragrant with the aroma of peanuts, sweetness not overpowering with just a tad of spiciness. While some of the other stalls have sauces that have that nuttier texture, this feels just right and coats the thin vermicelli evenly. The wide variety of Teochew dishes offered at Shi Le Yuan Teochew Porridge are simple yet fresh, and more importantly, tasty and authentic. It’s the perfect meal for anyone looking for something lighter and more balanced, and it’s great to be able to pick and choose specific dishes that you know you’d enjoy for sure.

Each ingredient is expertly and neatly laid atop a large portion of noodles and gravy, then beautifully garnished. Curry lovers will find satisfaction in Hock Shun’s claypot fish curry, where Assam gravy adds a punch to soft white fish. The curry chicken alternative is mellow with coconut cream and comforting in every way. Blk 85 Redhill Food Centre is a hawker gem located at Redhill Lane, just a short walk from Redhill MRT station.

This is really where how to trade inside bar you can find “cheap and good” stalls. I usually come here at night, where just a couple of stalls are opened and you would find uncles hanging around for supper and beer.

TDLR: About Redhill Food Centre

While standard may not be quite the same as before, these crisp and somewhat oily chicken wings ($1.20) are still worth it for an indulgent supper treat. This cheap and good food stall is run by 2nd gen hawker whose family has been in the same business for over 20 years. The Chicken Rice ($4, $5) was quite tasty with chunks of tender, succulent chicken with fragrant rice cooked in chicken stock. The poached chicken was not overly greasy or saucy, in fact still tasted slightly ‘cold’, but had this smoothness which was quite alluring.

His wife Maria-Anna Reyntjens and his brother-in-law Joseph Versavel assisted him.
I enjoyed that the intestines were soft and without that wonky after-taste.
While standard may not be quite the same as before, these crisp and somewhat oily chicken wings ($1.20) are still worth it for an indulgent supper treat.
Known for handmade fishballs and fishcakes, Ru Ji Kitchen’s noodles come alive with their signature sambal.
The balance of textures and bold, traditional flavour makes it unforgettable.

Hong Seng’s messy curry rice is unapologetically bold and satisfying. The thick Hainanese curry has a slightly sweet note and pairs beautifully with crispy pork chop, braised vegetables, and soft rice. Expect generous portions and a dish that delivers pure comfort.

The meat while slightly on the lean side with a bit of gaminess, still had tender texture and succulent flavor. The chili really spikes up the taste of noodles and compliments the whole dish quite well. This was the famous chicken wings that PM Lee Hsien Loong stood in queue for. However, do note that the previous owner has stopped selling some years back, and the stall has been taken over by Eng Kee Chicken Wings. The rice while fluffy, was not that greasy as well, and some people may find the need to drizzle more chilli sauce and dark sauce over. Okay, whenever I write such hawker food guides, I get ‘scolded’ for leaving out this and that stall.

This stall offers a rich and aromatic plate of Satay Bee Hoon, a rare dish that’s fading from many hawker centres. Their version features rice vermicelli drenched in a nutty peanut sauce, layered with tender pork slices, pig’s liver, cuttlefish, and vegetables. The balance of textures and bold, traditional flavour makes it unforgettable. The winner at this stall is its mee siam broth — it’s an explosion of sweet, savoury, sour and spice all combined into one mouthful.

Start your morning with thick and velvety smooth porridge here at Redhill Food Centre. Whether you’re starting your morning with silky pork porridge or ending your evening with bee hoon and fried wings, 85 Redhill Food Centre delivers the goods with a blend of nostalgia and flavour. Each stall has a story and a taste worth experiencing. Seng Heng serves up herbal-style braised duck, available with rice or noodles. The duck is rich in flavour, though slightly firm in texture, and comes with a sharp sambal chilli and herbal soup.

Enter Singapore

Fu Ming’s “black” carrot cake is a standout, earning Michelin Bib Gourmand recognition. The stall makes its own soft radish cake, which is then pan-fried with dark soy sauce until caramelised on the outside and eggy within. Each bite delivers a smoky sweetness balanced by the smooth, comforting base. Its popularity is apparent from how the queue starts well before the stall even opens, and then it sells out in just a few hours. There is the option of either soup or dry noodles.