Char siew (Chinese barbecued pork) glazed red from honey and soy is sliced and served over rice. Multiple family stalls at Tiong Bahru compete for who makes the best version. The pork should be tender and sliced, balanced between sweet and savoury.
Tips from diners
Tiong Bahru is famous for char siew. Multiple stalls have been here for decades. Ask locals which stall is their family's favourite.
The char siew should be tender, not tough. Fresh char siew glisten slightly; avoid dry-looking pieces.
Michelin-recognized stall #178. Lor mee is an underrated noodle dish where soft egg noodles sit in a glossy, savoury gravy made from pork bone broth and starch. Toppings include sliced meat, eggs, and vegetables. The consistency should be neither too thick nor too thin.
Tips from diners
Lor Mee 178 has Michelin Plate recognition (equivalent to stars in other guides). This validates the quality — check it out.
The gravy is the soul of lor mee. Ask for extra if you like more sauce.
A comforting dish where pork is braised for hours until the meat falls apart tender. Served over rice with the braising sauce spooned over.
Tips from diners
This is a warming, satisfying dish. Order if you want something hearty and slow-cooked.
A wok-heavy noodle dish where hand-tossed egg noodles get high heat treatment to achieve wok hei (breath of the wok). Large prawns add sweetness and protein. This dish requires skill and hot wok temperatures — quality stalls produce noticeably better results.
Tips from diners
Watch the stall while they cook. The best prawn noodles have obvious wok hei — a charred aroma from high-heat cooking.
A simple but satisfying preparation where large oysters are coated in a thin batter and deep-fried until the exterior crisps while the inside stays tender. Served plain or with chilli sauce.
Tips from diners
Fried oyster should be crispy on the outside, creamy inside. If they're soggy, the stall either made them ahead or used old oil.
Built in 1951 and originally called Seng Poh Market, Tiong Bahru Market is Singapore's first modern market built in a housing area. Many stalls have been operated by the same families for generations. Anthony Bourdain and Phil Rosenthal have featured the centre in their shows. After July 2025 renovations, the two-storey market now serves a revitalized neighbourhood while preserving hawker heritage through family-run stalls offering char siew rice, stir-fried prawn noodles, and other local classics.
Tiong Bahru Market opened in 1951 — it's a living piece of Singapore's hawker history. Many stallholders are the second or third generation of their families operating here.
The market was renovated in July 2025. Improvements include new tables, new tiles, larger fans, better awnings, and upgraded toilets — while preserving the authentic hawker character.
This market has appeared in Anthony Bourdain and Phil Rosenthal's food shows. It's legendary in Singapore and internationally recognized.
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