5 Must-Try Street Foods Born in Singapore 🇸🇬 | Hawker Legends with KF Seetoh
5 Must-Try Street Foods Born in Singapore 🇸🇬 | Hawker Legends with KF Seetoh Welcome to Singapore! Today is not just another food video—this is an extraordinary journey through the heart of Singapore’s street food culture, and I’m joined by none other than K.F. Seetoh, the legendary food guru, hawker advocate, restaurateur, journalist, and a walking encyclopedia of Singaporean flavors.
If you’re visiting Singapore and you don’t know where to eat—just follow Seetoh, or Mark’s videos. Otherwise, you’re missing out on what Singapore is all about!
📍 First Stop: Bukit Merah – Satay Bee Hoon
Our day begins in Bukit Merah, which literally translates to Red Hill. We’re headed into a local hawker center tucked under a red-colored apartment block.
The first dish? Satay Bee Hoon—a truly Singaporean invention you won’t find anywhere else. It’s made with rice vermicelli (bee hoon) drenched in a thick, creamy, nutty, slightly spicy satay peanut sauce and topped with pork liver, tofu, cuttlefish, prawns, and vegetables. It’s messy, bold, and absolutely delicious.
You want to scoop the noodles, drag them through the sauce, and let it all blend together. It’s hearty, rich, and the kind of dish that captures the spirit of fusion and local creativity.
Pair it with a cold soy milk—nutty, light, and refreshing—and you’re in for a perfect start.
📍 Where to Eat the Iconic Satay Bee Hoon in Singapore 🇸🇬
If you’re craving authentic Satay Bee Hoon, a uniquely Singaporean creation that blends rice vermicelli with a rich, spicy peanut sauce, head straight to Redhill or Bukit Merah for two of the best-known hawker stalls:
- Bak Kee Teochew Satay Bee Hoon
📍 85 Redhill Ln, #01-40, Redhill Food Centre
⭐ 4.3 (168 reviews) | 💰 $1–$10
🕒 Opens 7:30 AM (Tuesday) | Dine-in & Takeaway
🥢 A crowd-favorite known for generous toppings and creamy satay sauce. - Soon Huat Teochew Satay Beehoon (#01-47)
📍 6 Jalan Bukit Merah, #01-47
⭐ 3.4 (37 reviews) | 💰 $1–$10
🕒 Opens 4:00 PM | Dine-in & Takeaway
🥢 Known for its homestyle take and classic flavor profile.
🍛 Next Up: Hainanese Curry Rice
Our next taste of Singapore is Hainanese curry rice, a dish rooted in history. It came about when Hainanese Chinese chefs, influenced by British colonial presence, began experimenting with curry.
You get a plate of rice and load it with your choice of sides—crispy pork chops, fried prawns, braised cabbage, meatballs—and then drench it all in a thick, yellow curry sauce.
This dish is all about comfort. The flavor is part soy-braised, part British stew, part curry—and entirely satisfying. Each component has its own distinct flavor profile, but when you combine them all with the curry, it becomes even more glorious.
The highlight? The crispy chicken cutlet, creamy egg yolk, and popcorn shrimp—all swimming in that comforting curry gravy.
🥥 Sweet Surprise: Kueh Tutu
Just outside, in a temporary market, we discovered a uniquely Singaporean snack—Kueh Tutu, created by the Tan family.
Steamed fresh before your eyes, this delightful snack is made from rice flour and coconut, filled with peanuts or palm sugar (gula melaka). The texture is soft and sticky, slightly crumbly, and melts in your mouth with warm, nutty sweetness.
Another food gem born right here in Singapore.
🛒 Local Wet Market Tour
Before our next dish, we took a stroll through the local wet market, where fresh ingredients for hawker dishes are sold. We visited a family-run spice stall that’s been operating for three generations. From fresh garlic to custom-blended spice pastes, these stalls are the soul of Singaporean cooking.
You tell them what dish you’re making, and they’ll give you the perfect mix of dry and wet spices. These spice vendors are disappearing fast, but they’re cultural treasures—living recipe books.
🍜 Main Highlight: Hokkien Mee (Stir-Fried Prawn Noodles)
Now it’s time for one of Singapore’s national treasures—Hokkien Mee. Made using a mix of yellow noodles and rice vermicelli, stir-fried with eggs, garlic, bean sprouts, prawns, squid, and pork lard, all steeped in a rich prawn stock.
What makes it magical is the technique—the wok hei (wok heat), the timing, and the layering of flavor. Garlic is added last so it doesn’t burn. The lard croutons and shrimp are cooked to perfection. And then comes the sambal and a squeeze of lime.
This is comfort food turned gourmet. Moist, flavorful, and rich in umami. It’s one of those dishes you’ll remember forever.
🍤 Crispy Prawn Vadai with Green Chili
Onward to prawn vadai, a savory, spongy fritter made from a sticky batter and topped with prawns. Originating from Sri Lanka, this Singaporean version is light, crispy outside, soft inside, and paired with whole green chilies.
The prawn batter is flipped into the oil with precision—backflipping into hot oil until golden. One bite, and you’re met with spiced, savory, crispy goodness. Add a bite of chili to bring out the flavor—it’s tradition and flavor combined.
This family-run stall started from scratch, evicted once, and now runs seven outlets, selling nearly 10,000 pieces daily. Talk about legacy.
🥟 Final Bite: Giant Curry Puffs at the Curry Puff Factory
Our last stop was a curry puff haven. These giant curry puffs are famous across Singapore. With layers and layers of crispy, flaky pastry wrapping flavorful fillings like mutton, chicken, and potatoes, these aren’t just snacks—they’re full meals.
Baked, not fried, they’re light, crisp, and utterly satisfying. With roots in the local Indian Muslim community, these puffs evolved when a British client needed party snacks fast, and local ingenuity stepped in.
The result? A curry puff with 50 buttery layers and bold, spiced fillings—arguably one of the best snacks in Singapore.
🎥 Final Thoughts from Mark Wiens
This wasn’t just a food tour—it was a deep dive into the soul of Singapore’s hawker culture. Every dish was born and bred in Singapore, and every stall had a story.
Thanks to K.F. Seetoh, a champion of food heritage, for guiding this epic journey. If you’re in Singapore, seek out these dishes. And if you’re in New York, don’t miss Seetoh’s Hawker Center there.
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Goodbye from Singapore—see you in the next video!
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