Maxwell Food Centre was originally a wet market and during the Japanese Occupation it housed a community kitchen for those displaced after the war. Maxwell reopened in 1987 and is home to some of the most famous hawker stalls thanks to Anthony Bourdain and Gordon Ramsay.
Here’s what we ate
Chicken Rice at Tian Tian and Ah Tai
There’s even a doco about the war between Tian Tian and Ah Tai chicken rice stalls. Ah Tai was the head cook at Tian Tian for 20 years and set out on his own in 2012 (he couldn’t get along when the daughter took over). Thanks to Bourdain and its Michelin star, Tian Tian always has a long line. Ah Tai is four stalls away. Grab a green plate from Tian Tian ($5) and blue from Ah Tai ($3.50) and see for yourself.
Tian Tian Hainanese Chicken Rice #01-10/11
Ah-Tai Hainanese Chicken Rice #01-07
China Street Fritters #01-64
Famous for its ngoh hiang fritters, this second generation stall has been running for over 80 years. Sadly the third generation won’t be taking over and with plans to retire, they listed the famed recipe for S$1 million. Sadly no buyers, but the stall continues to operate. We tried ngor hiong, egg slice, guan chang and ter kwa roll (pork liver roll) with Hokkien-style bee hoon.
Jin Hua Fish Soup #01-77
This one’s on the list for next time. This stall has been running for over 20 years with people lining up for its signature Fried Fish Meat Noodles with a rich milky base.
Ren Min #01-33
Fun fact, the founder’s first name is Manbeer and Ren Min originally opened as 3rd Culture Brewing Co back in 2016. Now Ren Min has two locations, one here at Maxwell and Old Airport Road. Pouring craft beers from its 12 taps an plenty of tins in the fridge. Find the tap list on Untappd.
Ah Gong Minced Pork Noodle #01-02
This stall recently made headlines for its $2.50 Bak Chor Mee. Had the signature dish served in a bubbling claypot. Each element is cooked from scratch and the broth was tasty.
Xing Xing Ondeh-Ondeh Tapioca Cake #01-31
This second generation hawker has been running the stall for the past 40 years. Get down early to get a platter of different kuehs—Tapioca Cake with Coconut Flakes, Ondeh-Ondeh, Steamed Tapioca Cake with Coconut Sugar and Kueh Kosui.