Six new Singapore Hawker Masters were lauded at the fifth edition of the annual hawker hunt by The Straits Times and Lianhe Zaobao. Find out where these dedicated hawkers are located and the verdict from the panel of judges.
HASS BAWA MEE STALL
Where: Block 84, Marine Parade Central Market and Food Centre, 01-150.
Open: Noon to 9.30pm, closed Wednesdays.
Mr Steven Yeong, chief operating officer and director of restaurant chain River Inn Group, says: "Traditional ingredients are used and the noodles are fried just nice - not too dry and not too oily. The presentation is appetising and the fragrance hits your nose once the plate is placed in front of you."
RIYAN HIDAYAT SATAY SOLO NO. 31
Where: Serangoon Garden Market and Food Centre, 01-31.
Open: 11am to 9pm, closed Mondays.
Food consultant and restaurateur Violet Oon says: "From the very first taste of the soup, you know that they have adhered to the true original authentic recipe - and did not stint on ingredients or time. The soup has the underlying taste of the spice paste and is overlaid with the correct whole spice flavours of cinnamon sticks and cloves, all lovingly braised in a rich chicken broth."
PIAO JI FISH PORRIDGE
Where: Amoy Street Food Centre, 02-100.
Open: 10.45am to 3.45pm, closed Thursdays. Amoy Street Food Centre is closed for renovation until Feb 28.
Straits Times food editor Tan Hsueh Yun says: "There is a reason why Piao Ji attracts such long queues. Its fish soup is superb. The slices of fish are thick and luxurious. The broth is robust, and the smart diner will drink it all up. But what makes this dish stellar is the secret ingredient: cubes of crisp lard buried under the fish. They make this hawker dish a little naughty, but they also make it mighty good."
MY COSY CORNER
Where: Coronation Shopping Plaza, 587 Bukit Timah Road, 02-02.
Open: 10am to 7.30pm daily. Popiah not available on Sundays.
Mr Dennis Wee, chairman of real estate agency Dennis Wee Group, says: "The skin is thin and soft, and the filling juicy and tasty. The turnip is cooked just right, while the chili and sweet sauce complement it well. Just one bite makes me yearn for more."
YUAN CHUN FAMOUS LOR MEE
Where: Amoy Street Food Centre, 7 Maxwell Road, 02-80.
Open: 7.30am to 2.30pm (Wednesdays to Sundays), closed Mondays and Tuesdays. Amoy Street Food Centre is closed for renovation until Feb 28.
Lianhe Zaobao zbNOW food correspondent Marcus Yeo says: "True-to-tradition ingredients and cooking methods - the gravy strikes a good balance in terms of texture and gives a lot of flavours to the noodles. The ngoh hiang is crunchy too."
ZHENG YI HAINANESE BEEF NOODLE
Where: Kin Seng Coffeeshop, 47 Tai Thong Crescent.
Open: 10am to 7pm (weekdays), 10am to 6pm (Saturdays), closed on Sundays and public holidays.
Straits Times food critic and executive sub-editor Wong Ah Yoke says: "A good beef noodle for me must have a robust broth and meat that is tender yet still has a bit of bite. Beef balls should have a slight springiness and not be dense. For the dry version, the gravy is thick and tasty but not gooey. And Zheng Yi ticks all those boxes."
For more stories on past years' winners, click here.