Founded in February 2006 by Madam Rabiah and supported by assistant Jamilah Latiff, this hawker stall is also known as Whampoa Nasi Melayu, offering a range of about 20 dishes daily, all made with fresh ingredients. Their portion sizes are huge and generous, and together with their wallet-friendly affordable prices, attract long queues daily.
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Purists may argue that their dishes are more Malay than Indonesian Javanese, but are no less tasty or delicious as evidenced by their many loyal and regular customers. Each dish is tasty and well-executed, with flavours being contributed through rich curries rather than dry spices. A recent fire in June 2026 originating from a neighbouring stall has damaged their kitchen equipment, resulting in a temporary closure.
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Nasi Padang
Rabiah Muslim Food
@ Whampoa Makan Place, 90 Whampoa Drive #01-34
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More details:
https://ivanteh-runningman.blogspot.com/2026/07/best-of-singapore-hawkers-nasi-padang.html

Established in January 2021, this humble casual eatery offers the best of Minangkabau cuisine, with a range of about 40 dishes available daily. Despite the understated ambience, the robust tasting dishes and generous portions at affordable prices regularly attract crowds.
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Their long and slow-cooked dishes, built around aromatic spice bases, feature a balance of textures and deep flavours. Gently layered, dishes feel hearty and comforting, the kind that entices you to reach for more. They also offer uncommon dishes, including Kikil Gulai / Beef Tendon Curry or Kikil Sambal Ijo / Beef Tendon In Stir-Fried Green Chili Paste.
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Nasi Padang
Putra Minang
@ Somerset Bencoolen, 51 Bencoolen Street #01-05
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More details:
https://ivanteh-runningman.blogspot.com/2026/07/best-of-singapore-hawkers-nasi-padang.html

Incorporated in May 2009 by Madam Indah but originally founded as a canteen in the Indonesian embassy of Singapore in 2006, this casual restaurant brand specialises in East Javanese cuisine. The philosophy involves the use of fresh ingredients and spices to create complex and layered flavours in dishes.
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Their signature platters are a showcase of culinary flavours and textures, each component being consistently well-executed. Built around fragrant rice infused with turmeric, the freshness of the accompaniments and the richness of ingredients are a filling spread, although their variety is the smallest, with about 7 dishes available daily for their signature rice platters. Of particular note, they make 3 different peanut gravies here.
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Nasi Padang
Pondok Jawa Timur
@ Far East Plaza, 14 Scotts Road #05-22
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More details:
https://ivanteh-runningman.blogspot.com/2026/07/best-of-singapore-hawkers-nasi-padang.html

Founded in February 2007 by Madam Silin Wahyuningsih, this casual eatery concept of the group offers about 30 varieties of dishes daily, blending traditional and modern, balancing premium with cost-effectiveness.
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Their hearty and spice‑forward dishes are built around robust slow-cooked and layered flavours, with contrasting textures and aromatic herbs and spices. The style reflects a comforting richness that that prioritises taste and warmth.
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Nasi Padang
Padang Lezat By Java Kitchen
@ Northpoint City, 930 Yishun Avenue 2 #B2-12
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More details:
https://ivanteh-runningman.blogspot.com/2026/07/best-of-singapore-hawkers-nasi-padang.html

Founded in 1920 as a pushcart by Haji Marlian Bin Athar "Bagindo Marlian" and his wife Hajjah Rosemah Binte Mailu, the name of this stall translates to 'wait patiently'. The family-run casual eatery is overseen by daughter Madam Maryulis Bagindor Binte Marlian and grandson Iszahar Tambunan, and still attracts crowds for their consistently tasty and authentic dishes, with a range of about 27 dishes available daily.
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Under the strict supervision of matriarch Madam Maryulis Bagindor, dishes are painstakingly prepared according to the family's heritage recipes. She ensures taste remains the same, noting that loyal and regular customers will detect changes in flavours or textures. Generous use of herbs and spices are the norm, and portions are large and hearty.
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Nasi Padang
Nasi Padang Sabar Menanti
@ 719 North Bridge Road
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More details:
https://ivanteh-runningman.blogspot.com/2026/07/best-of-singapore-hawkers-nasi-padang.html

Established in 1979 by Madam Maimon, this stall is well-regarded for their authentic flavours made using traditional recipes, and their wide variety of about 30 dishes available daily.
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Their richly seasoned home‑style dishes are rooted in classic Malay culinary techniques, featuring robust spice profiles and comforting textures. The eye-catching range, consistent quality of taste, and wallet-friendly prices create many returning customers.
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Nasi Padang
Maimon Nasi Padang
@ Serangoon Garden Market & Food Centre, 49A Serangoon Garden Way #01-29
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More details:
https://ivanteh-runningman.blogspot.com/2026/07/best-of-singapore-hawkers-nasi-padang.html

Established in 1967 by Madam Hajjah Sharifah, this humble eatery has consistently served the same range of about 30 dishes since its inception, maintaining their nostalgic flavours through time-tested recipes.
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Their dishes are deeply traditional, emphasising slow home‑style preparation and richly layered flavours, with a good balance of aromatic herbs. Dishes lean towards warmth, depth, and gentle heat, without sharp intensity of taste. Their labour‑intensive methods mean only a small batch can be prepared daily, and they quickly sell out around lunch.
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Nasi Padang
Hajjah Ratna Nasi Padang
@ 17 Beach Road #01-4709
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More details:
https://ivanteh-runningman.blogspot.com/2026/07/best-of-singapore-hawkers-nasi-padang.html

Established in August 1997 by Madam Mahiran Binte Abdul Rahman and named after her mother, this family-owned casual dining restaurant has placed on the 2023 Michelin Bib Gourmand list, and offers about 50 varieties of dishes daily from a master list of about 100 dishes.
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Their dishes are characterised by warm full-bodied flavours, built from slow-cooked bases and richly seasoned gravies, with an emphasis on traditional kampung-style preparation that highlights depth rather than heat. Their generous use of spices and aromatic complexity evoke memories of rustic homely cooking.
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Nasi Padang
Hajah Maimunah (HJH) Restaurant & Catering Private Limited
@ 11 Jalan Pisang
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More details:
https://ivanteh-runningman.blogspot.com/2026/07/best-of-singapore-hawkers-nasi-padang.html

For 2 decades or more, this pakcik often sells out after lunch.
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He fries each order individually, so there's usually a queue waiting patiently.
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The soft chewy yellow noodles carry a smoky savoury salty spice flavour, contrasted by crisp bean sprouts and juicy cucumbers, both lending a vegetal sweet flavour. Bits of wispy whisked chicken egg lend a slight eggy sweet savoury note.
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You can opt to add several ingredients, which most do - from springy fish cake, tender boiled potatoes, soft overeasy chicken egg, to crispy battered chicken cutlet.
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Mee Goreng
Abdul Latiff Food Stall
@ Airline House, 25 Airline Road #B1-18
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More details:
https://ivanteh-runningman.blogspot.com/2025/04/best-of-singapore-hawkers-mee-goreng.html

Opened in April 2026, this stall is praised for their strong wok hei / breath of the wok imparted into their dishes.
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Their rendition has silky thin bee hoon / rice vermicelli noodles and chewy long cylindrical yellow egg noodles, tossed with a rich stock of pork bones and prawn shells, wispy chicken egg, crunchy deshelled prawns, bouncy squid rings, tender pork belly, crisp bean sprouts, crunchy spring onions, and a splash of lime juice. Served with bits of crunchy pork lard.
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Tending towards the wet gravy version, this carries addictive smoky grainy eggy sweet savoury salty shrimpy vegetal herbal zesty sour tangy flavour. Despite looking fiery, the chili is pretty mild.
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Hokkien Mee
Zai Jian Mian
@ Krislite, 9 Loyang Way #01-01
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More details:
https://ivanteh-runningman.blogspot.com/2023/08/best-of-singapore-hawkers-hokkien-mee.html

Established in 1998 by couple Hassan Abdul Kadir and Aminah Binte K. Omar, this legacy brand is amongst the most well-regarded in Singapore, counting Southeast Asian royalty, dignitaries, and heads of government amongst their customers. Today, it remains family-run by their descendants, including founder of Crave Nasi Lemak and their eldest son, Doctor Abdul Malik Hassan.
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Their rendition features a bed of long-grain basmati rice infused with coconut milk, lemongrass, and pandan / screwpine leaves, resulting in a fluffy loose soft moist texture with beautiful grainy earthy floral sweet herbal milky flavour. The deep-fried ikan bilis / anchovies with roasted peanuts are crispy crunchy firm in texture, shattering with fishy salty savoury earthy nutty flavour. The thin cucumber slices are crisp and juicy in texture with vegetal sweet flavour, while the fried chicken egg is soft and wobbly in texture with eggy savoury sweet flavour.
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The otak-otak / otah / spiced mackerel fish paste is pliant and soft in texture, carrying fishy savoury spice flavour. The turmeric marinated and battered chicken wing has a lovely crunch to the exterior, a warm tender juicy chew to the interior, and lovely meaty savoury salty spice flavour. Their grainy sambal tumis / stir-fried chili paste has a bigger sweet salty spice flavour kick compared to elsewhere. Additional crispy bits of batter lend an addictive crunch.
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Nasi Lemak
Selera Rasa Nasi Lemak
@ Adam Food Centre, 2 Adam Road #01-02
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More details:
https://ivanteh-runningman.blogspot.com/2026/02/best-of-singapore-hawkers-nasi-lemak.html

Founded in 1979 by husband-and-wife team of Ang Chye Choon and Madam Koh Ah Tan, the latter being the 1st sister (and eldest) of the Koh Family behind the equally famous Mount Faber Nasi Lemak and Bali Nasi Lemak brands. Known for being the most accessible yet commercial entity amongst the 3 brands, with crowd-pleasing dishes.
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Their short-grain jasmine white rice is gently infused with coconut milk and pandan / screwpine leaf essence, fragrant and fluffy with mild grainy earthy milky floral sweet flavour. The tiny deep-fried ikan bilis / anchovies are crispy crunchy in texture with mild salty savoury fishy flavour, while the cucumber slices are juicy and burst with vegetal sweet flavour. The sunny side up chicken egg is wobbly soft and carries eggy savoury sweet flavour, the lovely runny yolk just beautiful.
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The sotong / squid balls are bouncy with savoury sweet flavour, while the signature achar / Peranakan pickled salad (comprising cucumber, pineapple, shallots, garlic, ginger, lemongrass, turmeric, white vinegar, white sugar, salt, red chili, and crushed peanuts) is crunchy juicy crispy in texture with vegetal sour sweet spice nutty flavour. The highlight is the large chunky battered chicken drumstick, crisp outside tender inside, with robust meaty savoury salty flavour. The chunky sambal tumis / stir-fried chili paste carries deep savoury salty spice flavour.
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Nasi Lemak
Ponggol Nasi Lemak
@ 965 Upper Serangoon Road
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More details:
https://ivanteh-runningman.blogspot.com/2026/02/best-of-singapore-hawkers-nasi-lemak.html