Chomp Chomp: Nostalgic best food center
Chomp Chomp can be considered as the best of the hawker centres in Singapore! Whatever local delicacy you can think of, they have it! Don't wait any longer head down to Chomp Chomp today!
 Chomp Chomp Food Center was built in the 1950s; to the old faithful it is also known as Serangoon Garden Food Centre.
It was said that the word Chomp Chomp was originated from the days of the Paramount Theatre. Because the audience was hungry and in search for a place to gather after watching the movies, this hawker centre was born. Proven over time, the barbecue seafood and the satay rice flour are very special; up to today the customers still go for these two nostalgic dishes.
The building here is a quaint village atmosphere. It is not big and has about 20 vendors. It commences after 5 pm and it is ideal to have dinner at the Chomp Chomp. There is no shortage of celebrity figures patronizing this place. As a matter of fact the vendors have proudly displayed pictures of celebrities who have frequented their stalls. These picture frames can also be found hanging on the walls of the entrance. And one of them was mega celebrity Mr. Jackie Chan; both famous in Asia and Hollywood.
Among the 20 stalls, the delicacies include barbecue stingray, wonton noodles, fried radish cake, laksa, satay and even the lovely sugar cane juice, just to name a few. Most of the stalls have been around for many years, kept busy with their own loyal diners and even new ones which are growing in handfuls. Recently in the “City Hawker Food Hunt”, the Chomp Chomp Food Centre has come up tops again for the second year running as Singaporeans' favourite hawker centre.
The Recommended: You yi fish porridge
The stall owner has strict food requirements, adhering to use only Batang fish to cook the porridge. So if he doesn’t buy fresh fish on that day, then he will not open stall for business. There are many diners who still do not know the reason when they show up at a closed stall. Not only the fish is fresh, the ingredients used in the preparation of the soup also must be impeccable; which include soybeans, garlic, blue ginger, fish bones and anchovies. The soup will be boiled from 10am in the morning till night, no monosodium glutamate (MSG) is added resulting in sweet and delicious soup.
The hot porridge is sprinkled with a layer of shrimps, flat fish and onion and it is so tasty to eat. In addition to fish porridge, there is also fish soup, fillet noodles, fillet thick rice flour, fish fillets spaghetti and seafood soup. （■Singapore360°ï¼‰
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 About us：
- Address: 20 Kensington Road, Singapore 557269
- Opening Hours: 5pm to Midnight, some stalls are closed on Monday
- Nearest MRT Station: Kovan MRT Station NE13, Serangoon MRT Station CC13, NE12
Six “best hawkers” found in Singapore
The Singapore Hawker Masters, now in its third year, is an annual search for the best hawker stalls in six dish categories. It is organised by The Straits Times and Lianhe Zaobao. In this year award, there are new categories such as lontong and Indian rojak.
Professor Tommy Koh, the Ambassador of Ministry of Foreign Affairs has been the jury chief for the Hawker Extreme Competition assessment for the last three consecutive years. He said that hawker cuisine is part of Singapore's valuable cultural heritage and national identity which although has been handed from one generation to the next, its authentic taste must also be preserved.
Singapore hawker contest consists of three rounds of public nominations, the public vote and then the jury selection. Under each food category, the first three are selected from the public nomination and another top three will be selected by the nominated jury. They will jointly enter the public vote round. Subsequently the first three of each category with the most votes will qualify for the Grand Finals. The jury will visit the hawker stalls during the Grand Finals and will determine decided the Hawkers Extreme from each category. The committee has received a total of more than 10,000 public nominations this year which is more than 14,000; from readers who are voting to support their favourite hawker.
|||||BAK KUT TEH
Ya Hua Bak Kut Teh
Ya Hua Bak Kut Teh is brewed for a few hours with pepper, large bones and keel. A lot of celebrities have come to savour this popular dish; such as Mr Donald Tsang, Patrick Tse Yin and the late Lydia Shum. Ya Hua Bak Kut Teh is authentic Chiu Chow style. The soup is comprised of garlic tablets, pepper, soy sauce and other ingredients boiled with large bones and keel, for more than four or five hours. After it has been cooked, the ribs with meat bones in thick broth are released into the sweet soup.
- Address: 593 Havelock Road #01-01/02 Isetan Office Building
- Open: 11am to 2am daily
- Price: $7 a serving
|||||LONTONG
Nusa & Tara
"Longdong" is Malay food, soup with white curry and lots of vegetables such as cabbages, kidney beans, shredded carrots and cucumber. A few white rice cakes are also added complete with sweet chilli paste. The lontong here is really good. The gravy is just about right. Not too spicy or too rich such that you can really drink it all up. The best part is the way the soft rice blends with the gravy and the kerisik (fried grated coconut) is tasty. Apart from the lontong, the stall also sells a variety of homemade traditional kuihs which are quite good. They have tapioca cakes, kuih kosui, doughnuts and many others.
- Address: ABC Brickworks Market & Food Centre, Block 6 Jalan Bukit Merah, 01-22
- Open: 5.30am to about 1.30pm daily
- Price: $2.50 a serving
|||||INDIAN ROJAK
Rojak & Mee Siam
The Rojak here is famous for offering tasty well fried items made from flour comprised of eggs, prawns, vegetables, potatoes, dried beans and sometimes even squids. They served these items with onion, green chilli and lettuce. Dip these tasty items their bowls of slightly sweet gravy and the meal is a memorable one.
- Address: Geylang Serai Market & Food Centre, 1 Geylang Serai, 02-126
- Open: 8am to 4pm Tuesday to Sunday
- Price: Rojak items are 50 cents to $1.20 apiece
|||||CARROT CAKE (BLACK)
Song Zhou Luo Bo Gao
There are two ways to fry carrot cakes; the traditional and the modern style. The traditional way is to fry a small rectangular block of carrot cake while the modern style is fry chunk by chunk. The Song Zhou Luo Bo Gao belongs to the traditional type. The evenly fried carrot cake with its seductive fragrance covered with the golden egg surface, is simply irresistible. The carrot cake skin is crispy and it’s underlying is soft. Rich taste but not greasy.
- Address: Bedok Interchange Food Centre, Block 207 New Upper Changi Road, 01-18
- Open: 6.30am to 8pm (Monday to Saturday)
- Price: From $2.50 a plate
|||||YONG TAU FOO
Xiu Ji Ikan Bilis Yong Tau Foo
Stuffed tofu fillings are made entirely by hand hence all items are fresh and tasty. The soup is slowly boiled with anchovies and fish bone resulting in the sweet and aromatic taste. Crispy anchovies are added for better flavouring.
- Address: Chinatown Complex Food Centre, Block 335 Smith Street, 02-87/88
- Open: 5.45am to 3pm daily
- Price: From $3 a bowl
|||||PRAWN NOODLE SOUP
Whitley Road Big Prawn Noodle
Willie prawn noodles have both soup and dry. It has a range of prices for their prawn noodles; from $3 to $15 a bowl. They also offer pig’s tail, pig’s livers or ribs to go along with the prawns. The soup w=has a delicious taste of light sweet prawn. There are also large prawns too.
- Address: Old Airport Road Food Centre, 01-98
- Open: 9am to 8pm (Tuesday to Friday), 9am to 9pm (Saturday and Sunday)
- Price: From $3 to $15 a bowl
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