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Digest The Fullerton Hotel Singapore Debuts Its New Hawker Pop-Up, Past Meets Future

The Fullerton Hotel Singapore Debuts Its New Hawker Pop-Up, Past Meets Future

Authentic Hock Lam Street Popular Beef Kway Teow (Image: The Fullerton Hotel Singapore
Authentic Hock Lam Street Popular Beef Kway Teow (Image: The Fullerton Hotel Singapore
By Dudi Aureus
By Dudi Aureus
March 09, 2021
The monthly showcase puts the spotlight on young hawker chefs, whose signature dishes will be included in Town Restaurant’s weekend dinner feast

Singapore’s hawker culture, which has now been added to the Unesco Representative List of the Intangible Cultural Heritage of Humanity, is always worth celebrating. That is why The Fullerton Hotel Singapore has debuted ‘Past Meets Future’, a series of monthly pop-ups which puts the spotlight on some of the island’s most notable young hawkers.

The pop-up collaboration, which runs until August, kicks off with four participating hawkers—Eat 3 Cuts, Authentic Hock Lam Street Popular Beef Kway Teow, Kway Guan Huat Joo Chiat Popiah and Tree Coconut Nasi Lemak. Their signature dishes will be part of the restaurant’s freeflow Dinner Feast on Fridays and  Saturdays; it’s an á la carte buffet that also includes an array of fresh seafood, Asian and Western fare and freshly-cooked dishes served directly to the table.

Here’s what you can expect at the pop-up event:

Eat 3 Cuts
Eat 3 Cuts

Eat 3 Cuts

Chef-owner Sharon Poon specialises in Pipa Duck that is prepared using a traditional recipe passed down to her by a former mentor. To make her dish, the poultry is marinated in a secret blend of spices and cooked in a traditional charcoal oven to render the skin incredibly crisp and the meat juicy and smoky.

(Related: The Best Peking Ducks in Singapore

Authentic Hock Lam Street Popular Beef Kway Teow
Authentic Hock Lam Street Popular Beef Kway Teow

Authentic Hock Lam Street Popular Beef Kway Teow

Edwin Tan is the fourth-generation owner of the century-old business started by his Chinese immigrant great-grandfather, Tan Chee Kok. He has been cooking the signature beef noodles for over two decades following the family’s classic recipe. It’s served with crushed peanuts and pickled vegetables.

(Related: The Future Of Singapore Cuisine Defined)

Kway Guan Huat Joo Chiat Popiah
Kway Guan Huat Joo Chiat Popiah
Kway Guan Huat Joo Chiat Popiah's kueh pie tee
Kway Guan Huat Joo Chiat Popiah's kueh pie tee

Kway Guan Huat Joo Chiat Popiah

Third-generation owner Michael Ker continues to run the famed stall founded by his grandfather in 1938. He serves the popiah with a variety of fillings wrapped in freshly-made delicate skin he took years to master.

(Related: Combining Our Love For Singapore’s Hawker Food With Champagne)

Tree Coconut Nasi Lemak
Tree Coconut Nasi Lemak

Tree Coconut Nasi Lemak

The pop-up won’t be complete without nasi lemak. Charlene Ong, who runs the Chinese-style nasi lemak stall in Jalan Berseh Food Centre, serves a rich and fragrant coconut rice that pairs extremely well with the fried chicken wings and sweet sambal chilli.


The ‘Past Meets Future’ hawker pop-up runs from March 5 to 27. Book here.

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Digest The Fullerton Hotel Singapore hawker food hawker pop-up local food

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