I Tried 12 Dishes at Amoy Food Centre Here’s What You Shouldn’t Miss
- Monster Day Tours
- 2 minutes ago
- 5 min read
As a food enthusiast who's spent countless hours exploring Singapore's hawker scene, I recently embarked on an ambitious culinary adventure at Amoy Food Centre. What started as a casual lunch break turned into a week-long quest to sample as many dishes as possible from this legendary two-storey hawker centre in the heart of Singapore's CBD. If you're planning to explore Singapore's authentic hawker culture, joining a Michelin hawker food tour can provide invaluable insights into the stories behind these incredible dishes.
Located at the junction of Telok Ayer Street and Amoy Street, this hawker centre has been serving hungry office workers and food lovers since 1983. What makes Amoy Food Centre truly special is its impressive collection of Michelin Guide-recognized stalls, with several earning the coveted Bib Gourmand award. After trying 12 different dishes over multiple visits, I'm here to share the absolute must-tries that will make your visit unforgettable.
1. A Noodle Story - Singapore-Style Ramen Revolution
My first stop was the legendary A Noodle Story, which has earned seven consecutive Michelin Bib Gourmand accolades. The queue was intimidating, easily 30 people deep even at 11 AM, but the wait was absolutely worth it.
Their signature Singapore-style ramen ($10-$12.80) is a masterpiece that bridges Japanese technique with local flavors. The dish features elastic mee kia noodles topped with Hong Kong-style wontons, an onsen egg, sous vide cha shu, ngoh hiang, and crispy potato-wrapped prawns. What struck me most was how the thin noodles perfectly absorbed the umami-rich sauce made with sambal and dried shrimps. The cha shu was incredibly tender with the perfect fat-to-meat ratio, while the wontons burst with fresh prawns and seasoned pork.
2. J2 Famous Crispy Curry Puff - Flaky Perfection
Another Michelin Bib Gourmand winner, J2 Famous Crispy Curry Puff offers four varieties wrapped in impossibly flaky pastry. Beyond the classic chicken and potato curry, I tried their black pepper chicken and sweet taro versions. The pastry shattered at first bite, revealing perfectly spiced fillings that weren't overly greasy. Each curry puff costs around $2-3, making it one of the most affordable Michelin-recognized dishes in Singapore.
3. Ah Ter Teochew Fishball Noodles - A 65-Year Legacy
Established in 1958, this third-generation stall run by 77-year-old Uncle Lim and his son Gilbert serves some of the most authentic Teochew fishball noodles I've ever tasted. Their dry fishball noodles ($6) come with a choice of seven different noodle types. I opted for mee pok, which proved to be the perfect vehicle for their bold, lard-heavy sauce enhanced with fruity vinegar.
What sets them apart is their commitment to making everything from scratch, they fry their own lard, shallots, flatfish, and even prepare their sambal chili using seven ingredients that requires six hours of vigorous stirring. The accompanying soup was incredibly sweet and rich, packed with fishballs, meatballs, fishcake, sliced pork, prawns, and pork live.
4. Min Kee Hainanese Chicken Rice - Old-School Excellence
Hidden on the second floor, Min Kee has been serving Hainanese chicken rice since the 1960s10. Run by second-generation owners Johnny and Linda Chee since 1983, this stall moved to Amoy Street in 1998 after operating from various locations including Beach Road and Fraser Street10.
Their roast and poached chicken comes with incredibly spicy, garlicky chili sauce that packs a serious punch10. What makes this place special is their unique Chicken Macaroni soup, a comforting dish that perfectly represents Singapore's fusion food culture10. The stall operates Monday to Saturday from 11 AM to 2 PM, closing on Fridays and Saturdays10.
5. Han Kee Fish Soup - Worth Every Minute of the Wait
Despite queues stretching 50 people deep during lunch hours, Han Kee Fish Soup remains one of my absolute favorites. Their fresh, thick-cut mackerel fillets are the thickest I've ever encountered, yet each piece remains succulent and tender with clean, sweet flavors. The clear broth is enhanced with soft rice porridge and crisp garland chrysanthemum, creating layers of flavor without overwhelming the delicate fish.
6. Fried Kway Teow - Wok Hei Perfection
The corner stall on the ground floor has been serving char kway teow since the 1960s, originally from Boon Tat Street. The uncle behind the wok maintains consistent quality by frying in small batches, ensuring each plate achieves that coveted wok hei (breath of the wok). The generous portions include crisp bean sprouts, bouncy blood cockles, tender fishcake, wispy eggs, and chewy lap cheong, all tossed with flat rice noodles and yellow wheat noodles.
7. New Hong Kong Congee - Comfort in a Bowl
Madam Susan Wong's 20-year journey in the F&B industry has perfected her Hong Kong-style porridge. Her mixed organs porridge features smooth pig liver, pork slices, and perfectly cleaned small intestines in thick, creamy porridge. The century egg and pork porridge offers a different flavor profile with lingering ginger notes. Each bowl comes with complimentary youtiao (fried dough fritters).
8. Ah Seng Hainanese Coffee - Traditional Breakfast Done Right
For over 50 years, Ah Seng has been serving traditional Singaporean breakfast. Their kaya toast features homemade kaya that's neither too sweet nor greasy, paired with perfectly soft butter. The charcoal-roasted coffee has the ideal balance of sugar and milk with a distinct aroma that fills your senses. Their French toast, coated entirely in eggs and toasted over charcoal fire, is another must-try.
9. Fried Carrot Cake - Not What You'd Expect
Despite its name, Singapore's "carrot cake" contains no orange carrots, it's made from rice flour and white radish (chai tow). Cai Bao Fried Carrot Cake serves both white and black versions, with firm, springy radish cake cubes pan-fried with eggs and preserved radish. The black version features sweet dark soy sauce, while the white version showcases the ingredient's natural flavors.
10. Chef B Western Delight - Hawker-Style Pasta
This unique stall brings Italian flavors to the hawker setting, serving generous portions of carbonara and aglio olio with customizable pasta types and add-ons. It's a testament to how Amoy Food Centre continues evolving while maintaining its traditional roots.
11. 128 Amoy Laksa - Laksa Specialist
One of the newer additions to the center, 128 Amoy Laksa specializes exclusively in laksa, offering regular, prawn, and limited otah & lala versions. Their laksa comes with cockles, fishcake, beansprouts, eggs, and beancurd puffs in rich, coconut-laden broth.
12. Kin Men Seng Heng - Halal Hokkien Braised Duck
This third-generation stall offers one of Singapore's first halal versions of traditional Hokkien braised duck. Named after the owner's grandfather's birthplace in Taiwan, they've adapted their ancestral recipes while maintaining authentic flavors. Their Hokkien Braised Duck Set ($6.50) includes hours-braised duck with tau kwa, tau pok, and boiled eggs, served with your choice of rice, yellow noodles, or kway teow.
The Verdict
After trying 12 dishes across multiple visits, Amoy Food Centre has earned its reputation as one of Singapore's premier hawker destinations. The combination of Michelin-recognized excellence, traditional family recipes, and innovative modern adaptations creates a dining experience that captures Singapore's entire culinary evolution in one location.
I've learned some valuable tips for maximizing your visit. The center operates primarily during weekday lunch hours (11:30 AM to 1:30 PM) when office workers flood in. Most stalls are closed during evenings and weekends, so plan accordingly.
The two-storey layout can be overwhelming, but level one houses most traditional stalls while level two features newer, more modern options. For those interested in understanding the cultural significance behind these dishes, a guided food tour can provide fascinating insights into Singapore's multicultural heritage through its food.
