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Hawker kitchen at golden hour with steam rising over hot woks and bubbling curry
Shophouse Kitchen · Singapore

Fire.

Spice.

Soul.

Authentic Singapore hawker cuisine — the exact char, the real heat, the spice your body remembers.

Explore the Menu

Cuisine

Singaporean Hawker

Location

Tanjong Pagar, SGP

Hours

Tue–Sun · 6pm–11pm

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Hands grinding fresh rempah spice paste in a stone mortar with chilli, galangal, and lemongrass
"We grind the rempah by hand. Every morning. No exceptions."

— Head Chef, Hawker

Table crowded with empty plates, full glasses, and scattered chopsticks after a long Singapore dinner
"The best tables are the ones that look like a hurricane passed through."

— Dining Room, Saturday 9:47 PM

Hawker kitchen interior with warm lighting, carbon steel woks, and the cook at work over open flame
Close-up of mortar and pestle grinding fresh rempah spice paste with chilli and galangal

Our Story

A Shophouse Kitchen,
Three Generations Deep

Our grandmother sold laksa from a zinc-roofed stall in Tiong Bahru. Our father moved it indoors. We moved it here — same rempah, same carbon-steel wok, same argument about whether the prawn stock needs one more hour.

Every dish on this menu has a postcode. The cockles come from Lim Chu Kang, the crab from Sri Lanka via the Jurong wet market at 5 AM, the pandan from a plot in Sembawang. We don't use shortcuts. The wok is the shortcut.

40+

Years of family recipes

6

Signature wok dishes

400°

Wok temperature (Celsius)

36hr

Prawn stock simmer

Hand squeezing fresh calamansi lime over a plate of hokkien mee, juice catching the golden kitchen light
"A squeeze of calamansi. The acid hits. Everything opens up."

— On the Hokkien Mee

The Table Talks

Real diners. Real plates. Real opinions.

"The char kway teow had that exact wok hei you only get from someone who's been doing this for decades. I cried a little — I haven't tasted this since Bedok."

Mei Lin Koh

Homesick Singaporean

M
"Brought the whole team of 12 for our Q3 close. The chilli crab came out in waves. Nobody wanted to go home. Best team dinner in three years."

Rajan Pillai

Team Celebration

R
"We dress up for maybe four restaurants a year. Hawker is one of them. The laksa alone is worth the reservation."

Sophie & Daniel Ng

Date Night

S
"My grandmother used to make bak kut teh on Sunday mornings. Hawker's version is the closest thing I've found outside her kitchen."

Thomas Lim

Regular

T
"Ordered the hokkien mee for pickup. Ate it in the car before I even got home. No regrets. Zero."

Priya Nair

Pickup Order

P
"The satay is the best I've had in Singapore — and I grew up eating it at Newton Circus every Sunday."

Ahmad Farouk

First Visit

A
"The char kway teow had that exact wok hei you only get from someone who's been doing this for decades. I cried a little — I haven't tasted this since Bedok."

Mei Lin Koh

Homesick Singaporean

M
"Brought the whole team of 12 for our Q3 close. The chilli crab came out in waves. Nobody wanted to go home. Best team dinner in three years."

Rajan Pillai

Team Celebration

R
"We dress up for maybe four restaurants a year. Hawker is one of them. The laksa alone is worth the reservation."

Sophie & Daniel Ng

Date Night

S
"My grandmother used to make bak kut teh on Sunday mornings. Hawker's version is the closest thing I've found outside her kitchen."

Thomas Lim

Regular

T
"Ordered the hokkien mee for pickup. Ate it in the car before I even got home. No regrets. Zero."

Priya Nair

Pickup Order

P
"The satay is the best I've had in Singapore — and I grew up eating it at Newton Circus every Sunday."

Ahmad Farouk

First Visit

A

Reserve
Your Table

Saturday nights fill within hours. Book ahead — for the couple's dinner, the promotion celebration, the table worth dressing up for.

Date NightTeam CelebrationHomesick CureBirthday Dinner

Location

12 Tanjong Pagar Road, Singapore 088334

Hours

Tue–Sun · 6:00 PM – 11:00 PM

Make a Reservation

Free cancellation up to 24 hours before your reservation

Total

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