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Best Singapore Hawker Centres and a Little Bite of Singapore Hawker Centre History. Copyright © 2023 Terence Carter / Grantourismo. All Rights Reserved.

Best Singapore Hawker Centres and a Little Bite of Singapore Hawker Centre History

The best Singapore hawker centres are those that are home to stalls serving up the best renditions of Singaporean hawker food specialties, from Maxwell Food Centre’s famous chicken rice stall to Tiong Bahru Market’s beloved chwee kueh shop, and so many in between.

The best street food isn’t always served up on the street. Not in Singapore, one of Southeast Asia’s great eating destinations, where street food is found in the city’s hawker centres. The best Singapore hawker centres are hotly debated amongst Singaporean foodies so let’s get this straight: this is not a definitive list or even a comprehensive guide. These are simply our picks of the hawker centres where we love to eat when we’re in Singapore.

Singapore’s best hawker centres serve up the gamut of Singaporean street food specialties from the regional Chinese, Indian and Malay cuisines that distinguish Singapore’s culinary culture – from Hainanese to Cantonese, Tamil to Punjabi, and food from Java and Georgetown – all of which Singaporeans have made their own.

The best Singapore hawker centres also have some atmosphere: a soundtrack of sizzles and crashes of hard-working woks, smoke rising from stir-fries and char-grills, aromas wafting from simmering pots, and the hum of chatter as locals catch up with friends while they line up for their favourite dishes. Because hawker centres are not only about the food; they are rooted in community.

But be warned: visit any of the best Singapore hawker centres when they’re at their most atmospheric, i.e. when they’re busiest, and you’ll need to be prepared for long waits for tables and even longer waiting in lines at the most celebrated hawker stalls. If you’re on a schedule, best to eat during the ‘in-between’ times – between breakfast and lunch, in the late afternoon, and late in the evening.

These are our picks of the best Singapore hawker centres.

Best Singapore Hawker Centres – Our Picks of Singapore’s Famed Food Centres

Our picks of the best Singapore hawker centres – also called food centres – include a mix of hawker centres that are beloved by Singapore’s locals, as well as the hawker centres that are the favourites of food-loving tourists, and those can be one and the same. Even when hawker centres such as Lau Pa Sat and Maxwell Food Centre are on travellers’ itineraries, locals still remain their main customers, many eating at their favourite stalls every day.

Hawker centres are located in every neighbourhood all over Singapore, with food centres hidden within the heart of housing estates, tucked beneath towering apartment blocks, and secreted within suburban shopping centres. There will sometimes be a wet market or fresh food market within the same space, often in the basement, also worth a look.

Our picks of the best Singapore hawker centres have been made with our readers in mind, so most are easily accessible for travellers to the city and located in neighbourhoods they’re likely to visit for reasons other than to eat, as important as that is.

Local hawkers cook up Singaporean street food specialties that originated from across Southeast Asia, China and India that over the years Singaporeans have made their own. Hawker food is, after all, simply street food that was moved off the streets into more hygienic, organised and regulated conditions, but it very much began on the streets.

Singapore Hawker Food Centre History

Hawking food, drinks, snacks, and fresh produce was the main occupation of new unskilled, unemployed immigrants to Singapore from the 19th to mid-20th century when roaming hawkers were a common sight on Singapore streets. As their first customers were other working class immigrants, they offered the food of ‘home’, cooking dishes fast and selling them cheap.

In the 1930s, there were around 6,000 licensed hawkers and another 4,000 unlicensed Chinese, Malay and Indian vendors, according to historian Naidu Ratnala Thulaja’s research on Singapore hawker food history. The largest number of vendors were Chinese Hokkiens, found throughout the city, but mainly in Chinatown, selling coffee, cooked food and vegetables.

A quarter of the Chinese were Teochews who sold cooked food, as well as fresh fish, pork, fruit, and vegetables, while Cantonese hawkers sold food among other things around the People’s Park. Of the Malays, the largest population were Javanese, who grilled satay skewered meats, while Indian hawkers sold Indian rojak (fried fritters) and mee goreng (fried yellow noodles), among other things, as well as yoghurt and goats’ milk.

“North Indian Muslim hawkers were known for their tea, ginger water and buns that were transported in high tin cans,” writes Naidu Ratnala Thulaja. “The ice-water man, who sold syrup-coated ice balls, was especially popular with school children.”

After the Great Depression of the 1930s, the number of itinerant vendors increased as cooking and selling food offered an income that required little capital, and increased after World War II due to unemployment. With more hawkers came other issues, including public health threats. A water shortage and insufficient storage resulted in an increase in mosquitoes, cockroaches and rodents, fuelling diseases such as malaria, cholera and typhoid.

Other issues, such as general street chaos, obstruction of traffic and pedestrians, and tensions between hawkers and law enforcers, who demanded bribes, resulted in the governor establishing the Hawkers Inquiry Commission in 1950 to review the situation. The result was a report recommending hawkers be registered – which didn’t happen until the 1960s – and operate from designated locations, and that’s how Singapore’s hawker centres were born.

Hawkers continued to multiply and thrive as demand for cheap food increased after Singapore’s 1965 independence, and in 1971 the government began to build markets and hawker centres across the city-state. There are still Singapore hawker centres left from that period, along with hawker centres that had their roots in older wet markets, and modern new hawker centres that more like outdoor food courts.

Best Singapore Hawker Centres – Our Picks of Singapore’s Famed Food Centres

Lau Pa Sat Hawker Centre

Make Lau Pa Sat – ‘Old Market’ in Hokkien, as it’s the oldest Singapore market – the first hawker centre you visit. It’s undeniably touristy, but for good reason: its fascinating history, beautiful architecture, nightly satay stalls that set up outside, and its cendol. Established in 1823 as Telok Ayer Market on the waterfront, its timber structure fell into disrepair by 1830. A new building by George D. Coleman, who planned Singapore’s early colonial centre, was constructed – only to be demolished in 1879 due to land reclamation. The market was relocated to Collyer Quay, where the current building by James MacRitchie was completed in 1894. Lau Pa Sat was the first hawker centre we visited on our first trip to Singapore many years ago with my parents so I have a sentimental attachment to it, but it remains Singapore’s most handsome hawker centre with a splendid clock tower, slender Victorian columns, soaring arches, and intricate wrought-iron filigree work. It’s also one of the biggest of Singapore’s best hawker centres, seating some 2,500 people, with a staggering array of dishes – from curry laksa (slurp Seng Kee’s at shop #10) to fish ball soup (try The Fishball Story’s at #47). Locals love the cendol, a dessert of shaved ice with colourful syrups, coconut milk, red beans, pandan, and jelly. It tastes better than it sounds and is cooling in the sultry heat. Visit after dark when Boon Tat Street becomes satay central, catering mostly to the after-work crowd. Open 24 hours.
Lau Pa Sat, 18 Raffles Quay, corner Boon Tat Street and Robinson Road, near Raffles Place MRT station, Singapore.

Maxwell Food Centre

Voted by Singaporeans time and time again as one of the best Singapore hawker centres, but also popular with food-loving tourists, the Maxwell Food Centre in Chinatown should be your second stop. Of Maxwell’s 100 or so food stalls, the best known is Tian Tian Chicken Rice, thanks to some attention by chef Gordon Ramsay (who competed against Singapore’s best hawkers to cook classic hawker dishes in 2013), Anthony Bourdain (who ate here and wanted to take Tian Tian to his Bourdain Market in New York), and the French guidebook Michelin’s inspectors, who gave it a Bib-Gourmand listing in the Singapore guide. We sampled the stall’s legendary Hainanese chicken rice some years ago – well before the global attention – and while it was very good (the chicken was incredibly soft and tender), I’m not going to be responsible for you joining a queue for an hours-long wait when there are plenty of other dishes that locals love that you could try, including the Maxwell Fuzhou Oyster Cake and Zhen Zhen Porridge. Local foodies recommend Maxwell for breakfast and lunch and the in-between meal hours, as most of the best stalls close by 4pm. Weekday lunches are busiest. Open 8am-10pm.
Maxwell Food Centre, 1 Kadayanallur Street, Chinatown, Singapore.

Chinatown Complex Food Centre

Two of the best Singapore hawker centres for us are the Chinatown Complex Food Centre and the People’s Park Food Centre, a short walk away, which is our favourite Singapore hawker centre for Sichuan food. But the Chinatown Complex Food Centre in the heart of Chinatown should be your next stop for a few reasons: it’s the largest Singapore hawker centre with over 230 food stalls; there’s a fantastic wet market or fresh food market in the basement that’s worth a look; it’s home to local craft beer shop, Smith Street Taps; and while it’s in the heart of Chinatown and is teeming with souvenir stalls, it still has more of a local feel than Lau Pa Sat and Maxwell. While you’ll still see other food-loving travellers and expats here, the patrons are overwhelmingly Singaporean. Best of all, you’ll find the gamut of quintessentially Singaporean hawker dishes here, including chicken rice, Hokkien mee, char kway teow, bak kut teh, carrot cake, frog porridge, dim sum, satay, chilli crab, black pepper crab, and so much more. If you only visited one of the best Singapore hawker centres then this should be it. Tip: if you really want to try the Michelin-listed Liao Fan Hong Kong Soya Sauce Chicken Rice and Noodle, to avoid the queues go in those in-between hours; try late afternoon.
Chinatown Complex Food Centre, 335 Smith St, Chinatown Complex, Singapore.

Tiong Bahru Market and Food Centre

Hip Tiong Bahru is Singapore’s oldest public housing estate, built in the 1920s. Home to handsome apartment blocks in the Streamline Moderne style, with curved balconies and spiral staircases, and charming Straits Settlements shophouses, it’s a must-visit for architecture lovers. Alongside the traditional kopitiams and old-school Hainanese restaurants, the area is now peppered with cool cafés, boutiques, and galleries. Best of all: it’s also the address of Tiong Bahru Market and Food Centre, home to some 85 food stalls, a colourful market, and one of the best Singapore hawker centres for breakfast, brunch and lunch. While we went specifically on local advice to try Jian Bo Shui Kueh (stall #02-05) for the legendary chwee kueh – steamed soft, dense rice flour cakes topped with sweet and savoury preserved radish or chye poh and a dollop of chilli sauce – the Tiong Bahru hawker centre is heaven for noodle lovers. Highlights recommended to us include wanton mee at Zhong Yu Yuan Wei Wanton Noodle (stall #02-30), Hokkien mee at Hong Heng Fried Sotong Prawn Mee (#02-01), and the dry prawn mee and pork ribs at Min Nan Pork Ribs Prawn Noodles (#02-31). The oyster omelette at Chee Cheong Fun (#02-61) is also popular. I’m told several stalls here have received Michelin’s Bib-Gourmand, but haven’t identified which yet (they’ll be the stalls with the longest lines I guess), but will update this post when I do. When you go, use this delightful guide to the Tiong Bahru Market – if you can’t decide where to eat and what to order use the ‘Food Generator’. Open 7am-11pm.
Tiong Bahru Market and Food Centre, 30 Seng Poh Road, Tiong Bahru, Singapore.

Tekka Centre

Located in vibrant Little India, the Tekka Centre is on historic Serangoon Road, one of the city’s oldest streets. It’s also one of the best Singapore hawker centres for cheap and cheerful Indian food and is ahome to a superb wet market with wonderful seafood, fresh fruit and vegetables, and fragrant spices. While the cuisines of South and North India are well represented here – the spicy biryani is legendary – you’ll also find the ubiquitous Singapore hawker food staples. Start at 545 Whampoa Prawn Noodles (stall #01-326), where Li Ruifang, a young finance graduate turned third-generation hawker, is making a rich hae mee, a prawn and pork noodle soup, to her grandfather’s recipe, which dates back to the 1920s. (I love this charming little video that tells her story by the team at Our Grandfather Story.) For aromatic mutton biryani, typically served on banana leaves and eaten with your fingers (right hand only!), head to Yakader Muslim Food (#01-259) or Allaudin (#01-229), also in the Singapore Michelin guide. Also try Temasek Indian Rojak (stall #01-254) for their famous fried fritters and Sri Tiffin (#01-224) for the masala thosai, a crispy fermented rice pancake with a curried mash potato filling that you need to rip apart and dip into the fiery tomato chutney. Before you leave, pop upstairs to browse dazzling saris and sparkling shoes, and inhale the heady incense. Open: 6.30am-9pm.
Tekka Centre, 665 Buffalo and Serangoon, Little India, Singapore.

Golden Mile Food Centre

We stumbled across Golden Mile Food Centre, one of the best Singapore hawker centres, on a stroll from our Kampong Glam hotel to the Golden Mile Complex, opposite. The local vibe appealed. There wasn’t an expat or tourist in sight, only old blokes sitting around reading newspapers, drinking tea, and gossiping at empty tables. Established in 1975 to resettle hawkers from the market-cum-eat street of Jalan Sultan, stalls here sell everything from braised duck to hokkien mee (try Hainan Hokkein Mee at #B1-34). Pork lovers should make a beeline for Charlie’s Peranakan (#B1-30), where Uncle Charlie, who learnt to cook Nyonya cuisine from his mother, serves Peranakan specialties such as bakwan kepiting (minced pork and crab meat ball soup), babi assam (tamarind pork belly), babi pongteh (braised pork belly in fermented soy bean sauce) and toh hay (rich red pork belly stew with fermented shrimp paste). Not a pork-eater? At 91 Fried Kway Teow Mee (#B1-34), the sign assures customers there’s no pork or lard in the smoky char kway teow, stir-fried with a special home-made sauce that takes ten hours to make, and topped with stir-fried choy sum leaves and ikan billis (crispy anchovies). Upstairs, the Army Market has camping gear, fatigues, water bottles, and tiffin boxes. After, cross the road to the ‘Little Thailand’ that is Golden Mile Complex, a Brutalist-style building with a shopping centre and Thai expat enclave. Thai shops, restaurants and stalls selling Thai movies and music have Thai signage, while bus companies sell tickets to southern Thailand via Malaysia. The big Thai supermarket upstairs sells Thai products with shelf upon shelf weighed down by chilli sauces including the authentic Thai Sriracha sauce from Thailand’s east coast, not the American-Vietnamese Rooster brand. Open: 7am-1am.
Golden Mile Food Centre, 505 Beach Road, Singapore.

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About Lara Dunston

A travel and food writer who has experienced over 70 countries and written for The Guardian, Australian Gourmet Traveller, Feast, Delicious, National Geographic Traveller, Conde Nast Traveller, Travel+Leisure Southeast Asia, DestinAsian, TIME, CNN, The Independent, The Telegraph, Sunday Times Travel Magazine, AFAR, Wanderlust, International Traveller, Get Lost, Four Seasons Magazine, Fah Thai, Sawasdee, and more, as well as authored more than 40 guidebooks for Lonely Planet, DK, Footprint, Rough Guides, Fodors, Thomas Cook, and AA Guides.

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  1. Cathie says

    August 15, 2018 at 5:55 am

    [ ] I used to frequent Maxwell Food Centre when I lived in SG, but for China Street Fritters since we lived few blocks from my favourite chicken rice maker in East Coast. Lau Pa Sat’s very closed to work too; I ate countless of ayam penyet and thunder tea rice. The Old Airport Hawker has to be my favourite hawker centre though; it’s a bit far from the city centre, but since there’s efficient transportation everything seemed convenient at the time. I’m heading back to SG next year and hopefully I’ll get to see more developments. Heard there’s a chef doing a bit Cambodian and Filipino food in a fine dining setup.

  2. Nicholas says

    August 16, 2018 at 10:01 am

    Maxwell: If the queue for Tian Tian is too long, go to Ah Tai a few stalls away. It’s almost as good because the chef used to work at Tian Tian. The onde-onde from Xin Xin Tapioca Cake, though not as divine as it used to be, is delicious. If Smith Street Taps at Chinatown Market is closed, you can get craft beer here from 3rd Culture instead.

    Chinatown Market: Soup dumplings and pot stickers from Zhong Guo Xiao Long Bao are cheaper and better than a certain Taiwanese chain. I also like the duck rice from Jin Ji Teochew Braised Duck & Kway Chap.

    Tiong Bahru: The Bib Gourmand stalls are Hong Heng Fried Sotong Prawn Mee and Tiong Bahru Hainanese Boneless Chicken Rice

    Golden Mile: Good call on Charlie’s. The beef noodle soup from Kheng Fatt is a favourite of mine, as is the grass jelly from Zhao An Granny.

    Another hawker centre I’d recommend is Hong Lim Food Centre in Chinatown. I’d queue for Tai Wah Pork Noodle before the lunch crowd arrives – waiting times are shorter than at the one-Michelin-star Hill Street Tai Hwa Pork Noodles (the chefs are brothers), at least before this stall got a Bib Gourmand award. Outram Park Fried Kway Teow and Sungei Road Laksa are the other awardees here.

  3. Lara Dunston says

    August 16, 2018 at 7:02 pm

    Hi Cathie, thanks for the additional tips! I heard about the thunder rice at Lau Pa Sat – I’ll try it next time. We’re planning a catch-up trip too :)

  4. Lara Dunston says

    August 16, 2018 at 7:13 pm

    Hi Nicholas, thanks so much for all the extra tips for our readers!

    From what I know, Ah Tai is the owner’s brother – good advice heading people there if Tian Tian’s line is too long. We actually weren’t crazy about their chicken rice. As a local, what do you think? Do you have another you prefer?

    We really liked Golden Mile – I can’t even remember why we were heading across the road – we were racing to meet a deadline on a Singapore story and had been stuck in our hotel for a couple of days, so it was probably to stretch our legs and stock up on supplies at the Thai supermarket.

    Appreciate the add of the Bib Gourmand stalls at TB, too, so I don’t have to look them up. I know foodie travellers like to seek them out. Although I also know that Singaporeans get into fierce debates about Michelin’s choices :)

    Thanks for adding Hong Lim Food Centre – that’s a good tip. I do remember that one and it’s always good to have other options in Chinatown. I know there are so many hawker centres all over the city, but I’m always a bit reluctant to send people too far off the beaten track in case they’re disappointed.

    I’m tempted to add People’s Park… we love the Sichuan food there…

    We’ll have to meet up on our next trip… looking at dates at the moment. Thanks for dropping by!

  5. Nicholas says

    August 31, 2018 at 8:52 pm

    I find the chicken rice from both stalls decent – it’s not a dish I’m crazy about. If you have the time, head to the Sin Kee outlet at Block 40 Holland Drive. See if you can spot the Cantonese influences in their iteration.

    The Prime Minister announced that the government has submitted hawker culture to UNESCO’s list of intangible cultural heritage. I think it’s a cynical move to boost tourism rather than protect the said culture, given the way new government-built hawker centres are run by private companies. Also, we can’t be the only place in this that has housed street food vendors under one roof, so I don’t know if the move signals that we’re claiming it as our own. Have you any thoughts on this?

  6. Lara Dunston says

    September 10, 2018 at 7:19 pm

    I have to confess that I’m not crazy about chicken rice either. If I had to choose one version, it would be the Hoi An take on the dish.

    Singapore’s hawker culture may not be unique but it is probably the richest and remains special as it’s still such a vital part of everyday life. I think if they can get it UNESCO listed that’s a way of ensuring its longevity by protecting it from developers in the future.

    I think Thailand should do the same with Bangkok’s street food culture. We’ve just returned from ten days there and while the street food vendors have been better organised on main thoroughfare and areas where there was a lot of congestion, there’s still an abundance of street food stalls to be found in the back alleys in Chinatown, the Old Town and over on the Thonburi side of the river.

    Chinatown is rapidly changing and gentrifying and so many buildings are being abandoned (due to rent increases) and once abandoned they’re ripe for selling to developers. Whole blocks were knocked down to make way for the new MRT underground stations in Chinatown and the Old Town, a new Holiday Inn is being built in what was a particularly atmospheric part of Chinatown, and countless blocks of old buildings have been given makeovers, with parts of the city looking more Singapore-like every day. One local we spoke to yesterday said the change was inevitable, but from what we’ve heard and read most locals aren’t keen on the progress, particularly the transportation improvements, as it will result in more tourists and more congestion.

    We spent five days in Thonburi and it was bliss – I kept saying to myself “this is the real Bangkok!” – there were no tourists, friendly locals for whom we were a novelty, quiet neighbourhoods of traditional wooden houses, street food stalls galore and small local eateries selling cheap delicious food, and off the main thoroughfares very little congestion. When we did have to cross that part of town, it took 20-30 minutes to travel a distance that would take several hours on the Bangkok side. I’m going to post on it soon, but highly recommend you check it out on your next Bangkok trip.

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Still looking for Christmas cooking inspo? Check o Still looking for Christmas cooking inspo? Check out our seafood recipe collection, especially if you celebrate Christmas on Christmas Eve with a fish focused meal in the Southern Italian tradition, transformed by Italian-Americans into the Feast of the Seven Fishes, or like Australians, who celebrate Christmas in the sweltering summer, feast on seafood for Christmas Day lunch, we’ve got lots of easy seafood recipes for you.

Our recipes include a classic prawn cocktail, blini with smoked salmon, a ceviche-style appetiser, and devilled eggs with caviar. We’ve also got recipes for fish soup, seafood pies and pastas, salmon tray bake, and crispy salmon with creamy mashed potatoes.

You’ll find the recipes here: https://grantourismotravels.com/seafood-recipes-for-christmas-eve-and-christmas-day-menus/
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Merry Christmas if you’re celebrating!! 

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If you’re still looking for food inspo for Chris If you’re still looking for food inspo for Christmas Eve or Christmas Day meals, my smoked salmon ‘carpaccio’ recipe is one of dozens of recipes in this compilation of our best Christmas recipes (link below). 

The Christmas recipe compilation includes collections of our best Christmas breakfast recipes, best Christmas brunch recipes, best Christmas starter recipes, best Christmas cocktails, best Christmas dessert recipes, and homemade edible Christmas gifts and more.

My smoked salmon carpaccio recipe makes an easy elegant appetiser that’s made in minutes. If you’re having guests over, you can make the dish ahead by assembling the salmon, capers and pickled onions, and refrigerate it, then pour on the dressing just before serving. 

Provide toasted baguette slices and bowls of additional capers, pickles and dressing, so guests can customise their carpaccio. And open the bubbly!

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#xmas #merrychristmas #happychristmas
If you haven’t visited our site in a while, I sh If you haven’t visited our site in a while, I shared a collection of recipes for homemade edible Christmas gifts — for condiments, hot sauces, chilli oils, a whole array of pickles, spice blends, chilli salt, furakake seasoning, and spicy snacks, such as our Cambodian and Vietnamese roasted peanuts. 

I love giving homemade edibles as gifts as much as I love receiving them. Who wouldn’t appreciate jars filled with their favourite chilli oils, hot sauces, piquant pickles, and spicy peanuts that loved-ones have taken the time to make? 

Aside from the gesture and affordability of gifting homemade edibles, you’re minimising waste. You can use recycled jars or if buying new mason jars or clip-top Kilner jars, you know they’ll get repurposed.

No need for wrapping, just attach some Christmas baubles or tinsel to the lid. I used squares of Cambodian kramas (cotton scarves), which can be repurposed as napkins or drink coasters, and tied a ribbon or two around the lids, and attached last year’s Christmas tree decorations to some.

You’ll find the recipes here: https://grantourismotravels.com/homemade-edible-christmas-gifts/ (link in bio if you’re seeing this on IG)

Yes, that’s Pepper... every time there’s a camera around... 

#christmasgiftideas #ediblegifts ##christmasfoodgifts #foodgifts #giftideas #homemadegifts #christmasfood #ediblegiftideas #hotsauce #chillisauce #sriracha #pickles #homemadepickles #recipes #foodstagram #foodblogger #food #foodlover #igfood 
#blackcat #blackcatsofinstagram #picoftheday 
#christmas #christmastree #xmas #merrychristmas #happychristmas #cambodia #siemreap
This crab omelette is a decadent eggs dish that’ This crab omelette is a decadent eggs dish that’s perfect if you’re just back from the fish markets armed with luxurious fresh crab meat. It’s a little sweet, a little spicy, and very, very moreish.

Our crab omelette recipe was one of our 22 most popular egg recipes of 2022 on our website Grantourismo and it’s no surprise. It’s appeared more times than any other egg recipes on our annual round-ups of most popular recipes since Terence launched Weekend Eggs when we launched Grantourismo in 2010.

If you’re an eggs lover, do check out the recipe collection. It includes egg recipes from right around the world, from recipes for classic kopitiam eggs from Singapore and Malaysia and egg curries from India and Myanmar to all kinds of egg recipes from Thailand, Japan, Korea, China, Mexico, USA, Australia, UK, and Ireland.

And do browse our Weekend Eggs archives for further eggspiration (sorry). We have hundreds of egg recipes from the 13 year-old series of recipes for quintessential egg dishes from around the world, which we started on our 2010 year-long global grand tour focused on slow, local and experiential travel. 

We’re hoping 2023 will be the year we can finally publish the Weekend Eggs cookbook we’ve talked about for years based on that series. After we can find a publisher for the Cambodia cookbook of course... :( 

Recipe collection here (and proper link to Grantourismo in our bio):
https://grantourismotravels.com/22-most-popular-egg-recipes-of-2022-from-weekend-eggs/

If you cook the recipe and enjoy it please let us know — we love to hear from you — either in the comments at the end of the recipe or share a pic with us here.

#recipe #recipes #eggs #eggslover #breakfasteggs #WeekendEggs #egg #breakfast #brunch #igfood #igfoodie #cooking #foodblog #food #foodstagram #instafood  #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #lookingforapublisher #writingacookbook  #grantourismo #grantourismotravels
I’m late to share this, but a few days ago Angko I’m late to share this, but a few days ago Angkor Archaeological Park, home to stupendous Angkor Wat, pictured, celebrated 30 years of its UNESCO World Heritage listing. 

That’s as good an excuse as any to put this magnificent, sprawling archaeological site on your travel list this year.

While riverside Siem Reap, your base for exploring Angkor is bustling once more, there are still nowhere near the visitors of the last busy high season months of December-January 2018-2019 when there were 290,000 visitors. 

Last month there were just 55,000 visitors and December feels a little quieter. A tour guide friend said there were about 150 people at Angkor Wat for sunrise a few days ago.

If you’re looking for tips to visiting Angkor, Siem Reap and Cambodia, just ask us a question in the comments below or check Grantourismo as we’ve got loads of info on our site. Click through to the link in the bio and explore our Cambodia guide or search for ‘Angkor’. 

And please do let us know if you’re coming to Siem Reap. We’d love to see you here x

#siemreap #cambodia #asia #travel #instatravel #traveldeeper #slowtravel #localtravel #experientialtravel #exploremore #neverstopexploring #goexplore #igtravel #angkorwat #angkor #temple #temples #angkorwithoutcrowds #unesco #unescoworldheritagesite #unescoworldheritage #archaeology #archaeologicalsite #traveladdict #beautifuldestinations #beautifulplaces #travelgram #wanderlust #picoftheday📷 #grantourismotravels.
Our soy ginger chicken recipe will make you sticky Our soy ginger chicken recipe will make you sticky, flavourful and succulent chicken thighs that are fantastic with steamed rice, Chinese greens or a salad, such as a Southeast Asian slaw. 

The chicken can be marinated for up to 24 hours before cooking, which ensures it’s packed with flavour, then it can be cooked on a barbecue or in a pan.

Terence’s soy ginger chicken recipe is one of our favourite recipes for a quick and easy meal. I love the sound of the sizzling thighs in the pan, and the warming aromas wafting through the apartment. 

It’s amazing how such flavourful juicy chicken thighs come from such a quick and easy recipe.

Recipe here (and proper link to Grantourismo in our bio): https://grantourismotravels.com/soy-ginger-chicken-recipe/

If you cook it and enjoy it please let us know — we love to hear from you — either here or in the comments at the end of the recipe on the site or share a pic with us x 

#recipe #recipes #chicken #soygingerchicken #asianfood #southeastasianfood #igfood #igfoodie #cooking #cookingtime #recipe #recipes #comfortfood #foodblog #food #foodstagram #healthyfood #instafood #healthy #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #writingacookbook #grantourismo #grantourismotravels
Who can guess the ingredients and what we’re mak Who can guess the ingredients and what we’re making with my market haul from Psar Samaki in Siem Reap — all for a whopping 10,000 riel (US$2.50)?! 

Birds-eye chillies thrown in for free! They were on my list but the seller I spent most at (5,000 riel!) scooped up a handful and slipped them into my bag. She was my last stop and knew what I was making.

My Khmer is poor, even after all our years in Cambodia, as I don’t learn languages with the ease I did in my 20s, plus I’m mentally exhausted after researching and writing all day. I have a better vocabulary of Old and Middle Khmer than modern Khmer from studying the ancient inscriptions for the Cambodian culinary history component of our cookbook I’m writing.

So when one seller totalled my purchases I thought she said 5,000 riel but she handed back 4,500 riel! The sum total of two huge bunches of herbs and kaffir lime leaves was 500 riel.

Tip: if visiting Siem Reap, use Khmer riel for local shopping. We’ve mainly used riel since the pandemic started— rarely use US$ now as market sellers quote prices in riels, as do local shops and bakeries, and I tip tuk tuk drivers in riels. I find prices quoted in riels are lower.

Psar Samaki is cheaper than Psar Leu, which is cheaper than Psar Chas, as it’s a wholesale market, which means the produce is fresher. I see veggies arriving, piled high in the back of vehicles, with dirt still on them — as I did on this trip. 

The scent of a mountain of incredibly aromatic pineapples offloaded from the back of a dusty ute was so heady they smelt like they’d just been cut. More exotic European style veggies arrive by big trucks in boxes labelled in Vietnamese (from Dalat) and Mandarin (from China), such as beautiful snow-white cauliflower I spotted.

Note: the freshest produce is sold on the dirt road at the back of the market.

#cambodia #siemreap #foodwriter #foodblogger #foodphotography #igfood #foodstagram #instafood #instafoodie #foodie #instadaily #picoftheday #market #siemreapmarket #psarsamaki #marketfresh #vegetables #healthyfood #marketshopping #traveltips #foodtravel #culinarytravel #localtravel #cooking #cookingtime #curry #homemade #currypaste #grantourismotravels
My Vietnamese-ish meatballs and rice noodles recip My Vietnamese-ish meatballs and rice noodles recipe makes tender meatballs doused in a delightfully tangy-sweet sauce, sprinkled with crispy fried shallots, with carrot-daikon, crunchy cucumber and fragrant herbs. 

The dish is inspired by bún chả, a Hanoi specialty, but it’s not bún chả. No matter what Google or food bloggers tell you. Names are important, especially when cooking and writing about cuisines not our own.

This is an authentic bún chả recipe:  https://grantourismotravels.com/vietnamese-bun-cha-recipe/ You’ll need to get the outdoor BBQ/grill going to do proper smoky bún chả meat patties (not meatballs).

My meatball noodle bowl is perhaps more closely related to dishes such as a Central Vietnam cousin bún thịt nướng (pork skewers on rice noodles in a bowl) and a Southern relation bún bò Nam Bộ (beef atop rice noodles, sprinkled with fried shallots (Nam Bộ=Southern Vietnam) though neither include meatballs. 

Xíu mại= meatballs although they’re different in flavour to mine, which taste more like bún chả patties. Xíu mại remind me of Southern Italian meatballs in tomato sauce.

In Vietnam’s Mekong Delta, home to millions of Khmer, there’s bánh tằm xíu mại. Bánh tằm=silk worm noodles. They’re topped with meatballs, cucumber, daikon, carrot, fresh herbs, crispy fried onions. Difference: cold noodles doused in a sauce of coconut cream and fish sauce. 

Remove the meatballs, add chopped fried spring rolls and it’s Cambodia’s banh sung, which is a rice noodle salad similar to Vietnam’s bún chả giò :) 

Recipe here: (link in bio) https://grantourismotravels.com/vietnamese-meatballs-and-rice-noodles-recipe/

For more on these culinary connections you’ll have to wait for our Cambodian cookbook and culinary history. In a hurry to know? Come support the project on Patreon. (link in bio)

#recipe #recipes #vietnamesefood #cambodianfood #asianfood #southeastasianfood #ricenoodles #rice #noodlebowl #meatballs #igfood #igfoodie #foodblog #food #foodstagram #instafood  #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #writingacookbook #writingacambodiancookbook #patreon #patreoncreator #grantourismo
It is pure coincidence that Pepper’s eye colour It is pure coincidence that Pepper’s eye colour matches the furnishings of our rented apartment. So, no, I did not colour-coordinate the interiors to match our cat’s eyes. 

I keep getting DMs from pet clothing brands wanting to “partner” with Pepper and send her free cat clothes and cat accessories. Although she did wear a kerchief for a few years in her more adventurous fashion-forward teenage years, I cannot see this cat in clothes now, can you? 

#pepper #blackcat #blackcats #blackcatsofinstagram #blackcatsrule #blackcatsmatter #cat #cats #catsofinstagram #catstagram #catlover #catlovers #catlove #catoftheday #catphoto #catpic #catpics #cambodiancat #cambodiancatsofinstagram #catlife #catloversclub #catoftheday #catgram #catstagram #cats_of_instagram #catphotography #catsofig #catsoftheworld #catsofinsta #cats🐱 #siemreap #cambodia

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