Enjoy the best of Hawker Masters at The Fullerton Hotel
Are you a fan of Tian Tian Chicken Rice, Haron Satay, Roxy Laksa, Casuarina Prata? Do you always dread having to queue for all these famous hawker stalls? Now, you can enjoy all these dishes at your comfort at The Fullerton Hotel!
From 26 March to 6 April, 10 Hawker Masters will be showcasing their winning, lip-smacking dishes at Town Restaurant’s dinner buffet spread, The Fullerton Hotel. These hawkers are selected as the best hawkers in Singapore. Singapore Hawker Masters is the annual hunt for excellent hawkers is organised by The Straits Times and Lianhe Zaobao and started in 2010. Each year, six categories of hawker food are identified and the search begins for the master in each one. After public voting to shortlist three finalists in the categories each year, a panel of judges picks the winning stall after tasting sessions.
These 10 hawkers include Casuarina Curry Restaurant (Roti Prata), Haji Maksah Barkat Chahya Food (Nasi Lemak), Haron Satay (Satay), Nusa & Tara (Lontong), Original Serangoon Fried Hokkien Mee (Hokkien Mee), Rojak & Mee Siam (Indian Rojak), Roxy Laksa (Laksa), Tian Tian Hainanese Chicken Rice (Chicken rice), Whitley Road Prawn Noodles (Prawn noodles), and Ya Hua Bak Kut Teh (Pork ribs soup).
1. Casuarina Curry Restaurant
Unlike the original Indian version characterized by a chewy texture, 28 year-old Casuarina Curry Restaurant’s roti prata has secret ingredients added to ensure that every piece is crispy and fluffy right through the inside layers. The accompany fish, chicken and mutton curries just have the right taste and thickness.
2. Haron Satay
With over 30 years of experience, Haron has earn the reputation for grilling the best Malay-style satay. There is precision in the marinade, which consists of cumin, ginger, lemongrasss, turmeric and other spices, which adds flavour to the meat while complementing the peanut sauce.
3. Roxy Laksa
Roxy Laksa started in 1952 by the current and 3rd generation owner, Mr Lim’s grandfather, who peddled the noodles from a pushcart parked next to where Roxy Square is now. What I love about this stall is the yummy gravy made from freshly pressed coconut milk. Unfortunately, it was a tad too watery on that day.
4. Nusa & Tara
Handmade rice cakes that requires 3 hours is the reason why the longtong at 18-year-old Nusa & Tara stall sells out by about 11am on weekdays and 10am on weekends. Madam Mariani inherited the family recipe from her mother-in-law and although it has been modified to cater to the health conscious, the taste has not been compromised.
5. Tian Tian Hainanese Chicken Rice
Tian Tian’s fragrant and flavourful rice is so good that celebrity chef Anthony Bourdain thinks it can be eaten on its own. Not only does the rice stand out, their signature chilli sauce and tender chicken is the essence of the dish which keeps the queue long every day.
6. Ya Hua Bak Kut Teh
Ya Hua’s teochew founder, Madam Gwee Peck Hwa reveals that her bak kut teh was unrivaled in taste, because she uses only the best and freshest ingredients. The timing is also a key to the consistent taste.
7. Rojak & Mee Siam
Started by their father who began business more than a quarter of century ago, the two brothers now take over the stall and they start their day at 3am, to make most of the 20 plus food items themselves. They never save on the gravy ingredients regardless of cost, hence the quality is ensure and customers return for their rojak.
8. Whitley Road Big Prawn Noodles
This stall has a loyal following for their a winning recipe that the owner perfected 36 years ago. Apart from the fresh prawns, they also have good broth that is brewed from pork bones for 2 hours every morning.
9. Haji Maksah Berkat Chahya Food
White fluffy fragrant rice, crispy fried ikan bilis and chicken wing, signature spicy sambal… this is the power nasi lemak!
10. Original Serangoon Fried Hokkien Mee
The broth takes 4 hours to cook and this makes the fried hokkien mee special. But there are 3 other secrets to this old school hokkien mee flavour: no charcoal fire, no clams in stock and chilli sambal over cut red chillies.
Besides these hawker food, you can also enjoy fresh seafood and lovely local dessert prepared by the hotel. How can I not have a bowl of chendol which complemented so well with the hawker food!
The Singapore Hawker Masters at The Fullerton Hotel dinner buffet is available from 26 March to 6 April 2013 from 6.30pm to 10.30pm. Price: $52 per adult; $26 per child (aged 6-12 years old).
The Fullerton Hotel, Lobby
1 Fullerton Square
Tel: +65 68778128