“I just adore the sheer umami flavour that comes from a rich broth in a soothing bowl of prawn noodle soup, topped up sinfully crispy pork lard. One of my favourite modern hawker finds is from One Prawn & Co, which serves up bowls of deliciously decadent soup made from 48kg of prawn heads and pork bones, boiled over 20 hours daily. The recipe combines modern culinary techniques with traditional methods, and is devised by chef and founder Gwyneth Ang; Ang had formerly worked in the kitchens of Burnt Ends and Forlino in the past decade before setting up One Prawn & Co initially as a hawker stall in Golden Mile Food Centre. Now located in its own standalone outlet at Macpherson, the eatery also serves ngoh hiang, and is one of my regular go-tos for prawn noodle.”

—Hong Xinying, regional managing editor, Tatler Homes

One Prawn & Co, 458 MacPherson Road, S(368176), +65 9878 8897

“A warm and comforting bowl of hor fun always hits the spot. While this dish is typically found at tze char stalls, one of my favourites is at Hor Fun Premium, a hor fun specialty stall within Alexandra Village Food Centre. Its signature beef hor fun comprises gorgeously charred hor fun noodles and tender beef slices swimming in a silky egg gravy. Each bowl is full of wok hei, adding an umami kick in each bite. While it is a simple dish, it is by far one of the best I have had.”

—Amanda Goh, writer

Hor Fun Premium, 120 Bukit Merah Lane 1, 01-78, S(150120), +65 9325 9339

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“I first tried this ban mian place at Lorong 32 Geylang last year when my boyfriend moved to the East. Curious as to why there were people waiting for their ban mian at 3pm—which was way past normal lunch hours—I joined the 45-minute queue and ordered the pork soup ban mian. First thing I noticed was the variety of ingredients—the hot and tasty soup had a generous serving of handmade noodles (cooked just right that they weren’t soggy), as well as minced pork, egg and greens. Anchovies were used as a garnish to retain their crispness and give each bite a delicious crunchy texture. Since my first bowl, I have been addicted to the ban mian here and have tried almost every version on the menu.”

—Dudi Aureus, senior editor, Tatler Dining

L32 Handmade Noodles, 558 Geylang Road, Lor 32 Geylang, S(389509), +65 9770 2829 

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“A real challenge for me is resisting a mean plate of carrot cake. Black or white? I can never decide. I love both versions! Unfortunately for me, I can never find a plate of white carrot cake that tastes as good as the one I used to eat during my childhood. However, I was introduced to a hawker stall in Khatib that draws long lines from as early as it opens for business at 7am. 618 Sim Carrot Cake only serves white carrot cake but what makes it extra special is the generous dollop of chye poh (preserved radish) that accompanies each plate. It gives a sweet-salty kick that instantly elevates the dish and allows it to stand out from the rest.”

—Andrea Saadan, digital editor 

618 Sim Carrot Cake, 618 Yishun Ring Rd, S(760618) 

“I call it my favourite hawker food but, believe it or not, I’ve never savoured this dish at the hawker centre before. But it’s my preferred takeaway food if I’m around the Haig Road area. As the name suggests, the kentang ball is a huge mass of mashed potato—a little bigger that the size of a baseball—with a stewed minced beef surprise inside, before it is deep-fried to golden perfection. It is best had with the peppery broth, and topped with slivers of fresh cucumber, spring onions, and deep-fried shallots, for a meal that is both hearty and comforting at the same time, perfect for a rainy day.“

—Hashirin Nurin Hashimi, senior editor

Rosy & Nora, 14 Haig Road, S(430014), +65 9737 4794

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