{"id":91809,"date":"2025-05-02T15:00:33","date_gmt":"2025-05-02T07:00:33","guid":{"rendered":"https:\/\/shopee.sg\/blog\/?p=91809"},"modified":"2025-10-22T16:28:16","modified_gmt":"2025-10-22T08:28:16","slug":"old-airport-road-food-centre","status":"publish","type":"post","link":"https:\/\/shopee.sg\/blog\/old-airport-road-food-centre\/","title":{"rendered":"Old Airport Road Food Centre: 10 Stalls We Tried"},"content":{"rendered":"

Sometimes, work stress demands a little rebellion \u2014 and what better way to rebel than sneaking off for a food trip? Last week, a few of us whispered plans, grabbed our wallets and made a secret dash for Old Airport Road Food Centre. No formal agenda \u2013 just empty tummies and dreams of <\/span>char kway teow, hokkien mee <\/span><\/i>and Western food. We braved the heat, the queues and the lunchtime crowd \u2013 here\u2019s a full breakdown of what we ate.\u00a0<\/span><\/p>\n

TDLR: We will be back for more!\u00a0<\/span><\/h2>\n

\"Old<\/p>\n

With a time limit for our lunch break (and our tummies), we could only try 10 out of the 168 stalls at Old Airport Road Food Centre. Despite the crunch, every dish we had hit the right notes \u2014 from the smoky <\/span>Char Kway Teow<\/span><\/i> to the tender Chicken Chop. To finish, we treated ourselves to crispy Taro Puffs and sweet Goreng Pisang<\/em> that felt like a dessert after a savoury feast. A bottle of herbal tea helped wash it all down, leaving us refreshed. Although we barely scratched the surface, we\u2019re already planning our return to try more good food in Old Airport Road!<\/span><\/p>\n

Stalls we conquered at Old Airport Road Food Centre<\/span><\/h2>\n

1. Nam Sing Hokkien Mee<\/span><\/h3>\n

\"best<\/p>\n

Price:<\/b> $5 (Small) \/ $8 (Medium) \u2013 \u2605\u2605\u2605\u2605\u2605
\n<\/span>Service: \u2605\u2605\u2605\u2605\u2605 <\/b>(Friendly and efficient ordering process)
\n<\/span>Taste: \u2605\u2605\u2605\u2605\u2605<\/b> (Worth the 30-min queue)<\/span><\/p>\n

Nam Sing<\/b> is a heritage stall that traces its roots back to the 1940s, founded by the Ng brothers. Now helmed by Ng Hock Wah, the stall shifted to Old Airport Road Food Centre in the 1990s and has since become one of its most iconic mainstays. With decades of loyal fans, it remains true to its dry-style roots \u2014 a nostalgic favourite for many.<\/span><\/p>\n

\"best<\/p>\n

The noodles \u2014 a mix of thin bee hoon and yellow mee \u2014 looked unassuming but carried serious flavour. Unlike the wet-style Hokkien mee popular elsewhere, Nam Sing\u2019s version is drier, where the broth is fully absorbed by the noodles during the fry. Bits of fresh prawn and sliced squid added natural sweetness, while lime on the side cut through the richness with zingy brightness. The absence of sambal might raise eyebrows, but honestly, it wasn\u2019t needed. This was comfort food with character \u2014 clean, light, yet deeply satisfying.<\/span><\/p>\n

Stall unit number: <\/b>#01-32<\/span>
\n<\/span>Opening hours:<\/b> 10am \u2013 6pm (Tues \u2013 Sun), Closed Mon<\/span><\/p>\n

2. Cho Kee Noodle<\/span><\/h3>\n

\"old<\/p>\n

Price:<\/b> Starting from $5.50 \u2014 \u2605\u2605\u2605\u2605\u2605
\n<\/span>Service: \u2605\u2605\u2605\u2605\u2605 <\/b>(Nearly zero wait time)
\n<\/span>Taste: \u2605\u2605\u2605\u2605\u2605<\/b> (Sizable portion with well-seasoned ingredients)<\/span><\/p>\n

Cho Kee<\/b> started as a humble pushcart business in 1965. Over the years, it grew into a household name, with multiple generations of the family still running the operations. They\u2019re known for making their own egg noodles in-house and have been labelled as one of the best foods at Old Airport Road since 1973.<\/span><\/p>\n

\"good<\/p>\n

The plate arrived looking gorgeously balanced. There were springy noodles tossed in a glistening dark sauce, slices of caramelised <\/span>char siew<\/span><\/i><\/a> on top with plump wantons by the side. One bite into the noodles and we knew this was something special. The texture was spot-on: firm with a satisfying bite, coated evenly in the umami-rich sauce. The <\/span>char siew<\/span><\/i> had that ideal sweet-salty char, and the <\/span>wantons<\/span><\/a> were meaty, well-seasoned, and didn\u2019t fall apart.<\/span><\/p>\n

Stall unit number: <\/b>#01-04<\/span>
\n<\/span>Opening hours:<\/b> 11am \u2013 2.30pm, 6.30pm \u2013 9.30pm (Mon \u2013 Fri), Closed Sat, Sun<\/span><\/p>\n

3. Hong Lim Curry Puff\u00a0<\/span><\/h3>\n

\"good<\/p>\n

Price:<\/b> Starting from $2 \u2014 \u2605\u2605\u2605\u2605\u2605
\n<\/span>Service: \u2605\u2605\u2605\u2605\u2605 <\/b>(Nearly zero wait time)
\n<\/span>Taste: \u2605\u2605\u2605\u2605<\/b> (Slightly sweet but overall satisfying)=<\/span><\/p>\n

Though relatively younger than its neighbours, this stall has quickly earned a loyal following thanks to its focused menu. It’s actually the halal offshoot of the well-known <\/span>Tanglin Crispy Curry Puff Since 1952<\/span><\/i>. At Hong Lim Curry Puff, you’ll find a tempting lineup of handmade, crispy puffs with a variety of fillings. Highlights include Curry Chicken Potato with Egg, Sardine Potato, Taro Orh-Nee Puff, and Spicy Otah Paste Puff.<\/span><\/p>\n

\"Hong<\/p>\n

We only tried the Orh-Nee Puff. The puff had a beautiful golden crust \u2014 not greasy, but delightfully flaky with distinct layers. It was slightly on the sweeter side (not our usual preference), but undeniably well-made with a smooth filling.<\/span><\/p>\n

Stall unit number: <\/b>#01-071
\n<\/span>Opening hours: <\/b>Daily, 8am – 7pm<\/span><\/p>\n

4. Tiong Bahru Lor Mee<\/span><\/h3>\n

\"Old<\/p>\n

Price:<\/b> $4 – $8 \u2014 \u2605\u2605\u2605\u2605\u2605
\n<\/span>Service: \u2605\u2605\u2605\u2605\u2605 <\/b>(Smooth service flow)
\nTaste: \u2605\u2605\u2605\u2605<\/b> (Generous portion with good flavour)<\/span><\/p>\n

Tiong Bahru Lor Mee<\/b> at Old Airport Road Food Centre has its roots in the renowned <\/span>Beng Tin Lor Mee <\/span><\/i>from Tiong Bahru. Owner Andrew Khoo, who once rented a stall from the matriarch of Beng Tin, learned the traditional recipe from her. Approximately 15 years ago, he established his stall at Old Airport Road, bringing the authentic flavours of Tiong Bahru Lor Mee to a new location.<\/span><\/p>\n

\"good<\/p>\n

This bowl was hefty and hearty \u2014 full of dark, starchy gravy clinging onto thick flat noodles. We ordered the medium portion, and the ingredients were well-portioned and carefully arranged. The taste is classic Singaporean-style<\/span> lor mee<\/span><\/i> \u2014 slightly herbal, thick but not gloopy, and packed with familiar comfort. The vinegar and garlic on the side brought a much-needed acidity and kick, cutting through the rich gravy. For <\/span>lor mee<\/span><\/i> fans, this version will definitely hit the spot.<\/span><\/p>\n

Stall unit number: <\/b>#01-124
\n<\/span>Opening hours: <\/b>9am – 3pm, Closed Wed, Thurs<\/span><\/p>\n

5. Holy Grill<\/span><\/h3>\n

\"old<\/p>\n

Price:<\/b> From $8.50 \u2014 \u2605\u2605\u2605\u2605\u2605
\n<\/span>Service: \u2605 <\/b>(Service fell far short of the food\u2019s standard)
\n<\/span>Taste: <\/b>\u2605\u2605\u2605\u2605 (Super flavourful without being overpowering)<\/span><\/p>\n

Holy Grill <\/b>is one of the newer Western food entrants at Old Airport Road, aimed at offering restaurant-style grilled plates at affordable hawker prices. They\u2019re known for their generous portions, and often draw a younger crowd looking for filling yet flavourful Western fare.\u00a0<\/span><\/p>\n

\"best<\/p>\n

The chicken chop arrived with a beautifully charred crust and carried that smoky, grilled aroma you\u2019d expect. While the meat leaned slightly dry (possibly because our food had been sitting for a while), the thick mushroom sauce came to the rescue. It was creamy, loaded with earthy umami, and generously filled with actual sliced mushrooms. On its own, the chicken would be a 3.5\/5, but with the sauce, the dish lifted to a solid 4.<\/span><\/p>\n

But what truly stole the show were the sides. The Tasty Rice was no ordinary carb filler \u2014 it was <\/span>divine<\/span><\/i>. Fragrant, buttery, savoury \u2014 it could have been a main dish on its own. The Garden Veggies, a humble mix of carrots and broccoli, were unexpectedly addictive. Topped with crispy fried garlic, they added a nice crunch and depth that made them more than just a token side.<\/span><\/p>\n

Unfortunately, the service fell far short of the food\u2019s standard. After waiting 30 minutes without the buzzer going off, we returned to the stall to check. Instead of a quick apology or explanation, our colleague was sharply scolded for \u201csitting too far away.\u201d There were no signs or verbal instructions about buzzer range, so the whole encounter felt uncalled for, especially since we weren\u2019t even seated at the other end of the hawker centre. It was an unnecessary blemish on an otherwise excellent meal.<\/span><\/p>\n

Stall unit number: <\/b>#01-27
\n<\/span>Opening hours: <\/b>11.30am \u2013 2pm, 4.30pm – 8pm, Closed Wed<\/span><\/p>\n

6. Lao Fu Zi Fried Kway Teow<\/span><\/h3>\n

\"Best<\/p>\n

Price:<\/b> $6 (Small), $8 (Large) \u2014 \u2605\u2605\u2605
\n<\/span>Service: <\/b>\u2605\u2605\u2605\u2605<\/span> (15-minute waiting time with an interesting description tagged to your plate)
\n<\/span>Taste: <\/b>\u2605\u2605\u2605 (Nothing mindblowing but might cater to the health-conscious)<\/span><\/p>\n

Lao Fu Zi Fried Kway Teow <\/b>is a decorated name in Singapore\u2019s hawker scene, boasting a Michelin Bib Gourmand accolade from 2018 to 2025. The stall also gained recognition as one of Singapore\u2019s Top Rated Foods in 2017. It\u2019s named after the iconic cartoon character Old Master Q (\u8001\u592b\u5b50), symbolising both nostalgia and quality. Their signature approach is to serve freshly fried kway teow in controlled portions, aiming for quality over quantity.<\/span><\/p>\n

\"good<\/p>\n

There\u2019s no buzzer or queue number system, but that\u2019s where things get interesting. The stall aunty will personally label your plate with a hilariously detailed description of what you\u2019re wearing or how you look. Don\u2019t be offended if it reads something like \u201cBlack shirt, specs, ponytail\u201d \u2014 it\u2019s just their way of keeping track.<\/span><\/p>\n

After waiting nearly 15 minutes during peak lunch hour, we received our plate of black<\/span> char kway teow. <\/span><\/i>The first thought that came to mind?<\/span> It looked good! Taste-wise, it delivers the essentials. There\u2019s <\/span>wok hei<\/span><\/i>, a mildly savoury base, and a balanced amount of oil that doesn\u2019t overwhelm the dish. The noodles were silky and well-coated, with enough bite to hold interest. We especially appreciated the addition of leafy greens \u2014 not just the usual Chinese chives, but full green vegetables that added texture and freshness.<\/span><\/p>\n

That said, it could\u2019ve used a stronger charred taste, and we were slightly disappointed not to find any shrimp \u2014 only cockles (<\/span>aka<\/span><\/i> blood clams). If you’re not a fan of cockles, it’s best to inform the stall aunty while ordering.<\/span><\/p>\n

Stall unit number: <\/b>#01-12
\n<\/span>Opening hours: <\/b>11.45am \u2013 10pm, Closed Wed, Sun<\/span><\/p>\n

7. Minced Pork Bros<\/span><\/h3>\n

\"Old<\/p>\n

Price:<\/b> $6 \u2014 \u2605\u2605\u2605
\n<\/span>Service: <\/b>\u2605\u2605\u2605\u2605\u2605<\/span> (Clear clarification for your preferences with little waiting time)
\n<\/span>Taste: <\/b>\u2605\u2605\u2605 (A nice touch with modern ingredients, though the noodles were rather ordinary)<\/span><\/p>\n

Minced Pork Bros<\/b> is the brainchild of the same team behind the popular Roast Paradise at Old Airport Road Food Centre. Known for putting modern spins on local classics, this concept takes Singapore\u2019s beloved minced pork noodles and fuses them with premium ingredients. It\u2019s an ambitious move, appealing to both traditionalists and those looking for a gourmet twist. However, the experience can be hit or miss depending on ingredient availability.<\/span><\/p>\n

\"good<\/p>\n

At first glance, we were slightly underwhelmed. The bowl looked quite different from the photos \u2014 less vibrant, and lacking the ikura, which was unfortunately unavailable that day. It still came with two prawns, a hanjuku egg, minced pork, and tossed noodles. Flavour-wise, the dish was decent but didn\u2019t particularly stand out. The prawns were fresh, and the hanjuku egg was perfectly gooey in the centre. However, the base taste leaned closer to a standard version of a <\/span>bak chor mee<\/span><\/i>. The lack of the ikura, which is supposed to provide briny pops of umami, left the overall flavour feeling incomplete.\u00a0<\/span><\/p>\n

Service, however, was top-notch. There was no queue when we visited, and the stall aunty was quick, attentive, and friendly. She clarified our preferences clearly \u2014 dry or soup, noodle type, level of spice \u2014 and our bowl was ready in under five minutes.<\/span><\/p>\n

Stall unit number: <\/b>#01-113
\n<\/span>Opening hours: <\/b>Daily, 9am \u2013 5.30pm<\/span><\/p>\n

8. Whitley Road Big Prawn Noodle<\/span><\/h3>\n

\"old<\/p>\n

Price:<\/b> $5.50 (Small), $8.50 (Medium), $10.50 (Large) \u2014 \u2605\u2605\u2605\u2605\u2605
\n<\/span>Service: <\/b>\u2605\u2605\u2605\u2605\u2605<\/span> (Straightforward ordering process)
\n<\/span>Taste: <\/b>\u2605\u2605\u2605\u2605 (Flavourful and aromatic soup broth with big prawns)<\/span><\/p>\n

Whitley Road Big Prawn Noodle<\/b> is a long-standing name in Singapore\u2019s prawn noodle scene, dating back to its roots under the Whitley flyover in the 1970s. Over the years, it\u2019s built a loyal following for its rich prawn stock and consistent quality. This outlet continues that legacy, drawing both old fans and curious newcomers with its bold, nostalgic flavours.<\/span><\/p>\n

\"good<\/p>\n

From the moment we joined the queue to the moment we received our piping hot bowl, the entire process took under 15 minutes. The auntie at the counter was warm and welcoming, greeting regulars with familiar ease. She jotted our order on a slip of paper, confirmed our preferences, and off we went to wait.<\/span><\/p>\n

Only gripe? No chilli powder was available \u2014 just chilli padi, which isn\u2019t quite the same if you love a bit of that smoky dry heat. Still, this was a hearty bowl we\u2019d happily return for \u2014 especially to try the dry version next, which is served tossed in sauce with soup on the side.<\/span><\/p>\n

Stall unit number: <\/b>#01-98
\n<\/span>Opening hours: <\/b>9.30am – 3pm, Closed Mon<\/span><\/p>\n

9. Geylang Lor 20 Banana Fritters<\/span><\/h3>\n

\"Geylang<\/p>\n

Price:<\/b> $2.20 \u2014 \u2605\u2605\u2605\u2605
\n<\/span>Service: <\/b>\u2605\u2605\u2605\u2605<\/span> (Ordering was quick, though it would\u2019ve been better if each fritter was packed separately)
\n<\/span>Taste: <\/b>\u2605\u2605\u2605 (Decent and as expected, but the banana could\u2019ve been riper)<\/span><\/p>\n

Geylang Lor 20 Banana Fritters<\/b> has been a beloved name for traditional fried snacks in Singapore, often touted as one of the go-to stalls for nostalgic banana fritters. It gets its name from its original outlet along Geylang Lorong 20, and continues to expand its reach through food centres. Known for consistency, this stall keeps the old-school style alive with minimal tweaks \u2014 just golden, crunchy goodness.<\/span><\/p>\n

\"Old<\/p>\n

The stall setup is simple and fuss-free, with rows of golden fritters stacked neatly behind the glass. Within a minute, our order was handed over, still warm and crisp. However, a small downside was the packaging: all fritters were placed together, which made it difficult for us to share among ourselves.<\/span><\/p>\n

As for the taste, it was a solid rendition of the classic<\/span> goreng pisang <\/span><\/i>\u2014 crispy on the outside with a light, golden batter. The inside was soft, warm, and slightly gooey, but we did find ourselves wishing for a riper banana to bring out a deeper caramelised sweetness.\u00a0<\/span><\/p>\n

Stall unit number:<\/b> #01-57<\/span>
\n<\/span>Opening hours:<\/b> 11.30am \u2013 8pm, Closed Mon<\/span><\/p>\n

10. Ng Tong San Herb Tea<\/span><\/h3>\n

\"Ng<\/p>\n

Price:<\/b> $3 – $3.50 \u2014 \u2605\u2605\u2605\u2605<\/span>
\n<\/span>Service:<\/b> \u2605\u2605\u2605\u2605 (Ordering is straightforward, but do note that the aunty primarily speaks Hokkien and may not be fluent in Mandarin)<\/span>
\n<\/span>Taste: <\/b>\u2605\u2605\u2605\u2605 (Authentic herbal flavour \u2014 though it might be overwhelmingly bitter)<\/span><\/p>\n

Ng Tong San<\/b> is one of those under-the-radar gems, quietly serving herbal remedies and teas the traditional way. No fancy branding, no gimmicks \u2014 just recipes passed down generations. This stall has stayed true to its herbal roots, resisting the modern urge to over-sweeten or water down its brews.\u00a0<\/span><\/p>\n

We tried the Chrysanthemum, Water Chestnut, and Original Herbal Tea. Just one sip brought back memories of the kind of brews our <\/span>ah ma <\/span><\/i>or mum would make at home. The Chrysanthemum and Water Chestnut teas were gently sweetened, reminiscent of rock sugar \u2014 light, soothing, and perfect for cleansing the palate. But the Original Herbal Tea? That\u2019s a different beast. It’s not for the faint-hearted \u2014 no sugar, no dilution, just pure, unfiltered bitterness. One of us even joked that it tasted like 10,294,872,094 bitter gourds compressed into a single bottle. You’ve been warned.<\/span><\/p>\n

Stall unit number:<\/b> #01-50<\/span>
\n<\/span>Opening hours:<\/b> Daily, 7.30am \u2013 11pm\u00a0<\/span><\/p>\n

Concluding our <\/span>foodie <\/span><\/i>adventure at Old Airport Road Food Centre<\/span><\/h2>\n

Old Airport Road Food Centre is one of those places that feels like a hidden treasure, and we\u2019re glad we finally experienced the newly revamped spot. It\u2019s got that perfect mix of nostalgia and fresh energy, with so many mouthwatering options to choose from. If you\u2019re craving more food adventures, be sure to check out our guides on <\/span>what to eat in Bugis<\/span><\/a> and <\/span>what to eat in Tanjong Pagar<\/span><\/a> \u2014 you won\u2019t be disappointed!<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Not so \u2018hidden\u2019 gem.<\/p>\n","protected":false},"author":58,"featured_media":95927,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jnews-multi-image_gallery":[],"jnews_single_post":{"format":"standard","override":[{"template":"2","parallax":"1","layout":"right-sidebar","sidebar":"default-sidebar","second_sidebar":"default-sidebar","sticky_sidebar":"1","share_position":"bottom","share_float_style":"share-monocrhome","show_featured":"1","show_post_meta":"1","show_post_author":"1","show_post_author_image":"1","show_post_date":"1","post_date_format":"default","post_date_format_custom":"Y\/m\/d","show_post_category":"1","show_post_reading_time":"1","post_reading_time_wpm":"300","post_calculate_word_method":"str_word_count","show_zoom_button":"0","zoom_button_out_step":"2","zoom_button_in_step":"3","show_post_tag":"1","show_prev_next_post":"1","show_popup_post":"1","number_popup_post":"3","show_author_box":"1","show_post_related":"1","show_inline_post_related":"0"}],"image_override":[{"single_post_thumbnail_size":"no-crop","single_post_gallery_size":"crop-715"}],"trending_post_position":"meta","trending_post_label":"Trending","sponsored_post_label":"Sponsored 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Our bowl arrived with four big, juicy <\/span>prawns<\/span><\/a> \u2014 true to the stall\u2019s name \u2014 all sliced open for easy peeling. The broth was the real showstopper: rich, robust, and umami-packed with a natural prawn sweetness that lingers at the back of the throat. Each spoonful was aromatic, deep, and soul-warming. On the other hand, the noodles had a good bounce.<\/span><\/p>\n