Singapore’s hawker culture is globally renowned, and several heritage dishes have been thoughtfully brought into formal restaurant spaces—allowing diners to enjoy nostalgic flavours with comfort, air‑conditioning, and style. Here are five beloved classics reimagined as restaurant experiences.

1. Teochew Bak Kut Teh at Song Fa Bak Kut Teh

Song Fa began as a street-side Teochew-style pork rib soup pushcart in 1969 and has since grown into a trusted restaurant chain. The original herbal broth, simmered over hours with tender pork ribs and aromatics, retains its old‑school appeal. Now housed in clean, modern air-conditioned venues, Song Fa delivers that same peppery, comforting warmth in bowl form. Its Michelin Bib Gourmand status underscores both its heritage authenticity and consistent quality.

Website: songfa.com.sg
Address: 11 New Bridge Road, #01‑01, Singapore 059386 (Multiple outlets available)

2. Crab Bee Hoon at Sin Huat Eating House

More than just a seafood zi char joint in Geylang, Sin Huat is famed for its crab bee hoon—the rich medley of rice vermicelli soaked in milky, wok‑hei broth with generous chunks of Sri Lankan crab. Celebrity chefs like Anthony Bourdain named it one of Singapore’s most legendary dishes. Though casual and dimly lit, this no‑menu restaurant maintains the integrity and intensity of traditional hawker-style crab bee hoon with elevated execution.

Website: No official website
Address: 659/661 Geylang Lorong 35, Singapore 389589

3. Nasi Lemak Ayam Taliwang at Nasi Lemak Ayam Taliwang

Since 2017, Mohammed Noorman Bin Mubarak Ahmad’s stall elevated the humble Malay heritage nasi lemak with a fiery Indonesian‑style grilled chicken twist. Now a restaurant chain with over 30 outlets—some at shopping malls and even Marina Bay Sands—the dish features fragrant coconut rice, sambal, ikan bilis, egg, and crispy grilled ayam taliwang. This heritage version is now served in clean, modern spaces while staying true to its roots.

Website: No official website
Address: Multiple locations across Singapore including Marina Bay Sands

4. Soy Sauce Chicken Rice at Liao Fan Hawker Chan Restaurant

Originating as Liao Fan Hong Kong Soya Sauce Chicken Rice & Noodle hawker stall (the first Michelin-starred hawker), the brand has expanded into full-service restaurant format. Signature soy sauce chicken, delicate rice, and char siew are served freshly plated while retaining near-original prices. The restaurant format provides air-conditioning and menu expansion, yet preserves the humble origins of this heritage chicken rice classic.

Website: Liao Fan Hawker Chan
Address: Multiple outlets across Singapore

5. Hainanese Chicken Rice at Tian Tian Spin‑Offs

While still heavily associated with hawker centres, popular chicken rice stalls like Tian Tian have inspired restaurant versions and spin-offs in formal settings. These outlets serve poached or roasted chicken with seasoned rice, chilli, soy sauce, and broth—preserving the simplicity of the national dish. Though primarily still found in hawker venues like Maxwell, their popularity has led to upscale casual restaurant pop-ups around the island.

Website: No official restaurant website
Address: Spin-offs and branches linked to Maxwell Food Centre

Bready Good Says:

These five iconic dishes prove that Singapore’s hawker legacy thrives not only in food centres, but also in thoughtfully designed restaurant environments. Whether you’re craving herbal bak kut teh or fragrant coconut rice, the heritage flavour remains intact—but now you can enjoy it in comfort and style through 2025 and beyond.

— Bready Good