Singaporeans have a national obsession with street food. Their love for their four distinct cultural cuisines is apparent: Malay, Chinese, Indian and Western fares are all readily available at hawker stalls and food courts all over the tiny city-state.
One of the most famous hawker centres is Lau Pa Sat Festival Market located in the downtown core, in Singapore’s central business district. Lau Pa Sat, meaning “old market” in the Hokkien dialect of Chinese, is also known as Telok Ayer Market, meaning “bay water” in Malay. It was Singapore’s first wet market built over 150 years ago to the time of Singapore’s founder, Sir Stamford Raffles.
Intricate Victorian era cast-iron archways and columns are features of this open-air market. With hundreds of stalls to choose from, it was difficult to decide what we wanted to eat.
We decided on a light lunch and both ordered fish soup. You know you’re going to get a good meal when each stall specializes in one dish.
Mixed Fish Soup ($4.00 SGD) – included deep fried & poached fish, lettuce, seaweed and fried onions. They definitely perfected their recipe a this stall, as the soup tasted homemade. Probably one of the lighter, healthier dishes at this centre.
Iced-Kopi with condensed milk. The coffee is freshly brewed in a muslin filter, foamed up by being poured in sweeping arcs between two mugs. Amazingly good!
So many dessert toppings to choose from.
Gary ordered the Almond Beancurd with Longan ($1.70 SGD) – longans, silken almond tofu over shaved ice. A perfect way to cool down in Singapore’s hot and humid climate.
Victorian-era building in the middle of contemporary skyscrapers in Singapore’s downtown core.
Lau Pa Sat Festival Market location: