Old Airport Road Food Centre is a landmark for serious hawker food fans. With roots stretching back to the 1970s, it’s home to stalls that have been refining their craft for decades. Here’s a guide to 10 stalls worth your appetite and time—with detailed descriptions, stall units, and how to get there.
1. Nam Sing Hokkien Fried Mee
Unit: #01-32
Opening Hours: 10 AM – 6 PM (Closed on Mondays)
Nam Sing has built a loyal following since 1960 for its dry-style Hokkien Mee. The thin bee hoon soaks up a seafood-rich stock, and every bite carries a light smokiness from the wok. It’s served without sambal, just sliced red chilli in soy sauce, which amplifies the natural umami. Expect a queue that forms early and doesn’t let up until they sell out.
2. Roast Paradise
Unit: #01-121
Opening Hours: 10:30 AM – 6 PM
This KL-style roast meat stall is run by two young hawkers trained in Malaysia. Their char siew is thick-cut, slightly fatty, with a beautifully charred caramelised crust. Roast pork lovers will appreciate the crunchy crackling, and both meats are paired with either chicken rice or Hakka noodles. A side of cabbage soup, occasionally infused with Chinese herbs, rounds off the experience.
3. Western Barbeque
Unit: #01-53
Opening Hours: 11 AM – 11 PM
Serving since 1974, this stall serves large portions of Hainanese-style Western dishes. The chicken chop stands out, tender with a crispy edge and drenched in a house-made garlic sauce containing over 10 ingredients. Meals typically come with crinkle fries, coleslaw, and a cream bun—a nostalgic touch. It’s a dependable spot for those craving old-school Western fare.
4. Xin Mei Xiang Lor Mee
Unit: #01-116
Opening Hours: 7 AM – 3 PM, 5 PM – 10 PM
Awarded a Michelin mention, this lor mee stall draws long queues daily. The thick, starchy gravy is cut with black vinegar, garlic, sambal, and red chilli, hitting savoury, sour, and earthy notes. The bowl comes topped with fried mackerel, pork belly, bean sprouts, and braised egg. It’s a full-bodied dish layered with flavours and texture.
5. To-Ricos Kway Chap
Unit: #01-135
Opening Hours: 10 AM – 2 PM (Closed on Sundays and Mondays)
This Michelin Bib Gourmand stall serves Teochew-style kway chap with a reputation for cleanliness and balance. The kway is broad, thin, and smooth, floating in a light soy-based broth. Pork innards, particularly large intestines, are meticulously cleaned and tender. It’s an accessible intro to offal dishes, even for newcomers.
6. Dong Ji Fried Kway Teow
Unit: #01-138
Opening Hours: 11:30 AM – 7:30 PM (Closed on Thursdays)
Run by a veteran with over 40 years of experience, every plate is cooked to order, so expect to wait. This version is less sweet and oily than others, often compared to Penang-style char kway teow. It’s dry, smoky, and slightly spicy with generous toppings—prawns, cockles, and bean sprouts all shine through. Uncle Teng ensures each ingredient is well-cooked yet distinct.
7. Freshly Made Chee Cheong Fun
Unit: #01-155
Opening Hours: 7 AM – 2:30 PM (Tuesdays – Fridays), 7 AM – 7 PM (Saturdays and Sundays) (Closed on Mondays)
As the name suggests, everything is made fresh to order by a second-generation sister duo. The rice rolls are ultra-thin, smooth, and slightly fragrant, served with fried shallots and shrimp-enhanced chilli. Fillings range from classic BBQ pork and prawn to scallop, century egg, and pig liver. It’s a satisfying, delicate dish with a Cantonese edge.
8. Toa Payoh Rojak
Unit: #01-108
Opening Hours: 12 PM – 7 PM (Closed on Sundays)
This stall grills their you tiao and tau pok over charcoal before mixing, giving the dish a signature crunch. Ingredients like cucumber, pineapple, bean sprouts, and turnip are coated in a sticky, fermented prawn paste sauce. A heavy sprinkle of roasted peanuts finishes it off. You can even choose your spice level and queue up using a number system.
9. Nyonya Chendol
Unit: #01-115
Opening Hours: 9:30 AM – 9:30 PM
Cool down with a bowl of finely shaved ice, pandan jelly, coconut milk, and thick gula melaka. The stall has received Michelin recognition at another location, and this outlet lives up to the name. Add-ons like red bean, sweet corn, or durian (in the XO Chendol) are available. The palm sugar syrup is rich, smoky, and not overly sweet.
10. Lao Fu Zi Fried Kway Teow
Unit: #01-12
Opening Hours: 11:45 AM – 10 PM (Closed on Wednesdays and Saturdays)
Founded in 1973 and Bib Gourmand-awarded, Lao Fu Zi serves both black and white versions of char kway teow. Noodles are fried in chicken stock and vegetable oil for depth without greasiness. The dish includes sausage, cockles, fish cake, and vegetables, all enveloped in a sweet-savory sauce. Each plate is cooked upon order for consistency.
How to Get There
Address: 51 Old Airport Road, Singapore 390051
By MRT:
Take the East-West Line or Circle Line to Dakota MRT Station (CC8). From Exit A, it’s a 2-minute walk to the food centre.
By Bus:
Nearby bus stops include Old Airport Road (bus services 10, 16, 30, 31, 32, 33), all within walking distance.
This list isn’t exhaustive, but it’s a strong start for anyone serious about hawker dining. Whether you’re drawn by charcoal-grilled rojak or bowls of lor mee rich with vinegar and spice, Old Airport Road Food Centre offers a focused and rewarding eating experience.
