Places to Eat

With less than 30 stalls, Dunman Food Centre is one of the smallest hawker centres in Singapore but it has a surprising number of notable hawker stalls under its roof.

Many of the street hawkers from the Joo Chiat and Katong area were housed here between 1974 and 1976 and the hawker centre recently underwent a major renovation and officially reopened on February 2015.

Timing is key if you're after a certain hawker, half of its stalls open from the morning to the afternoon and the other half from the evening until late at night.
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Werner's Oven offers some of the best Western Cuisine serving a tantalising collection of dishes that are suitable for family, large groups, catching up with friends and colleagues. From Fritierter Camembert Kase to Knusperiege Schweinehaxe its extensive menu is reflective of the restaurant’s efforts to cater to every palate.

This restaurant is located in Joo Chiat along Joo Chiat Place. A German restaurant and traditional bakery, Werner's Oven combine great food and warm service for its customers. The tradition of using the best and the right ingredients- many of which are from Germany- and using traditional German methods of baking and cooking began from the day they started in 1988 and remains to this day. Come savour it all at reasonable prices and no service charge!
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This is a famous Peranakan business, it is currently a third-generation business that specialises in rice dumplings and Peranakan snacks, but also does customisations of sarong kebaya and batik, wholesaling of Peranakan porcelain, and holds guided tours, talks, and workshops to promote their Nanyang-Peranakan heritage. Every time before and during the Chinese Dragon Boat / Dumpling Festival, you will be able to see long queues of people who want to buy their famous rice dumplings.
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Although I see this stall on the way home, I have never tried this wanton mee before. The story behind it is that there was once a grandfather who gave his Wonton Mee stall to his two grandsons. They both shared it by taking weekly turns to run the stall. This went on for a while until the elder brother decided to open a 24 hour stall right next to the old stall. Now the older brother operates the 24 hour stall, but still retains his alternate weekly routine at the old stall. The older brother then starts making his noodles in a factory instead, while the younger one persists in making his in the same manner as his grandfather. This place is really open 24 hours so you can come down anytime to give it a try.
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This stall is located directly behind my house so it is very convenient for me to go there and eat. I like this place’s duck rice a lot because of their chilli. They have 2 different types of chilli there, one sweet and one spicy, I love the sweet one.

The Yu Kee flagship outlet is located in Kim San Leng Food Court, along Bishan. At present, Yu Kee House Of Braised Duck has five outlets spread across Bishan, Joo Chiat, Ang Mo Kio, Adam Road, and Lavender. There are plans to open their sixth outlet along Beach Road early next year.

The story behind this popular stall dates way back to 1954, when first generation founder Seah Teck Yew started hawking braised duck from a push-cart along old Yishun road. The Yu Kee brand, along with its recipe, was then passed on to his son and daughter-in-law, who opened their first stall in the now-shuttered Lakeview Food Centre.
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In 1960, it was at Jalan Kayu where Mr Tan under the watchful eye of his elder cousin, masterminded the fine art of frying Hokkien Mee. Five years later, he set up his own stall and in 1971 he moved to Changi Road.

Having good business, he then went on to establish his very own Eating House in 1984, engaging a number of chefs to assist him in seafood Zi-Char but business was not brisk. It was then that Mr Tan decided to take over kitchen duties and revolutionize his business. Besides his traditional Hokkien Mee, he also introduced Sambal Kang Kong, Black Pepper Crab, in Hotpot, Claypot Abalone Hokkien Mee, Fish Maw Soup, Spicy Bean Sauce Steamed Tilapia and a host of other detectable items. Since 1988 Mr Tan Hock Yong (son of senior Tan) started to assist & learn his trade while the business took off.
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Although this place is near my house I have never once eaten here, but I do see many people there during dinner time.
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Long Phung Vietnamese Restaurant at Joo Chiat Road is established in 2009, almost a decade ago. It’s a casual restaurant with plastic chairs and veneer tables.

The service is atrocious. If you try to speak to one of them and they might turn away abruptly like they didn’t hear you. But I think the staff aren’t intentionally rude. It’s because there are only three of them handling a very busy restaurant, and many of them don’t speak English; they are Vietnamese.
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This is a famous fishball noodle stall and my family likes to come here to eat dinner sometimes. What I find different is that they not only give fishballs in their noodles, but also a tau pok and a fish dumpling. There used to be an ice cream stall there as well but now it’s not there anymore.
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Joo Hing Restaurant offers some of the best Chinese cuisine in Singapore, serving a tantalising collection of dishes that are suitable for family gatherings, large groups, catching up with friends and colleagues. From Black Pepper Beef to Fried Fish Slices with Bittergourd its extensive menu is reflective of the restaurant’s efforts to cater to every palate.

This restaurant is located at Joo Chiat Road. This classic zi char place is an institution in the Joo Chiat neighbourhood. Their house specialities are drawn from family recipes.
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The owner of this restaurant had a restaurant in Pulau Ubin before coming back to the mainland to open this restaurant in 2009. As a kid, have only been here 2 times. This was the place that I first tried crab.
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