Hawker Culture by Maybank is the first of a series of regional culinary events showcasing the best of each country’s hawker cuisine. The inaugural edition held in Singapore features specially-curated signature hawker dishes by 12 hawkers from both Singapore and Malaysia, from 05 October to 06 October 2019.
This year’s culinary display is centred around the heartwarming stories of family and tradition behind each dish that the hawkers presented. Hawker Culture by Maybank not only evokes the convivial atmosphere of our beloved street food culture, but also pays tribute to family and heritage - the passing on of time-honoured culinary traditions from one generation to the next.
Dine amongst replicas of heritage shophouses and be transported back through time to a scene from yesteryear, where hawkers plied the streets and customers from all walks of life gathered for affordable bowls of hawker delights...
Kaw Kaw Burger (Kuala Lumpur)
What began as a little street stall in the residential Wangsa Maju district has become wildly popular in burger-loving circles, with waiting times purportedly stretching to 3 hours. Fans obsess over their homemade patties and sauces, of which they will be presenting their take on the chicken Ramly burger and Kaw Kaw’s first ever Impossible Burger.
Kwong Wah Cendol (Petaling Jaya)
These third-generation hawkers have taken over a business which has been in the family since 1958. Almost everything, even the ice, is made inhouse. They will even be bringing their secret blend of gula melaka to Singapore for Hawker Culture.
(Photo Source : Maybank)
Nasi Lemak Ong (Alor Setar)
(Photo Source : Maybank)
Not your regular nasi lemak, this rendition resembles what is more commonly known as nasi kandar. Hailing from Alor Setar, Uncle Ong’s journey first started as a passion for curries over 35 years ago, when he learned how to make curries from his Indian friends.
His legacy has now passed on to his son, who has expanded to the restaurant in Kuala Lumpur. He will be dishing up fried chicken on a bed of his signature nasi kunyit, infused with fragrant ginger.
(Photo Source : Maybank)
Roasted Chef House (Subang)
(Photo Source : Maybank)
Famed for their roast meats, the other star of Roasted Chef House is their signature sauce blend of green chilli and other secret ingredients, which perfectly complements and cuts through the unctuousness of their char siew and siew yok.
Robert’s Char Kway Teow (Petaling Jaya)
Uncle Robert has been dancing behind the wok for 35 years, churning out plate after plate of hearty, intensely flavourful char kway teow in what’s closer to the Penang style than the dark dish Singaporeans are used to. Full of wok hei and laden with slivers of preserved Chinese sausage and prawns, and topped with a sunny side-up egg, this is a plate not to be missed.
Samy & Min Bak Kut Teh (Kuala Lumpur)
With over 25 years of bak kut teh braising under their belts, Samy & Min will be presenting their aromatic, herbal rendition of this hawker classic with tender, fall-off-the-bone ribs and melting pork belly, paired with a dip of chopped fresh garlic and chilli padi in light soya sauce for an extra punch.
(Photo Source : Maybank)
Fu Zhou Poh Hwa Oyster Cake (Singapore)
Oyster cakes are fast disappearing from Singapore’s food scene, and Fu Zhou Poh Hwa is one of the last hawkers selling this traditional delight. Having helped her grandmother sell oyster cakes for over 20 years, Jenny decided to open her own stall in 1986 in honour of her late grandmother.
(Photo Source : Maybank)
Hawker Chan (Singapore)
The cheapest Michelin-starred meal in the world since 2016, Hawker Chan’s succulent soya sauce chicken and lightly herbal gravy need no further introduction. Assisting in his family’s kitchen from a young age sparked Chef Chan’s passion for cooking, and today this is evident in the throngs of hungry crowds that flock to his local and regional outlets as well as pop-ups around the world.
(Photo Source : Maybank)
Haig Road Putu Piring (Singapore)
If they weren’t famous enough, being featured on Netflix’s Street Food has further propelled this family-owned business to fame. In staying true to tradition, their steamed rice cakes are still made by hand, filled with luscious gula melaka and topped with freshly-shredded coconut.
Pandan Gardens Fishball Noodles (Singapore)
Founded in 1982, this stall has now been taken over by a new generation of enterprising young folk who have expanded their parents' humble business into three more outlets. Known for their springy yet firm fishballs, their offerings for Hawker Culture include their namesake fishball mee pok and utterly rich laksa.
(Photo Source : Maybank)
Tuan Yuan Bak Kut Teh (Singapore)
(Photo Source : Maybank)
Rong Guang BBQ
The second-generation Botak Joe took over the reins of his family’s business in 2000, and made a name for barbecued seafood. Their signature rendition of stingray is barbecued with an exclusive sambal which is like no other.
Drinks
The event was held last weekend at the Flower Field, Gardens By The Bay. Dishes were priced at $4, $6, $8, $10 and $12.
