As part of Shangri-La Hotel, Singapore’s commitment towards preserving Singapore’s hawker heritage, the hotel stages a special promotion, “Hawker Heritage – The Next Chapter” at The Line on 21 and 28 September 2013.
Nine young hawkers from six famous eateries will present local hawker dishes at The Line. They are the new generation of hawkers who are either taking over the reigns from their successful seniors, or dauntlessly striking out a career path in the hawker industry with relentless hard work, determination and passion.
The inaugural “Hawker Heritage – The Next Chapter” at The Line embraces Singapore’s food culture, adding variety to the restaurant’s 16 theatre kitchens, showcasing traditional hawker dishes in addition to the array of crustacean favourites, freshly shucked oysters, sashimi and a variety of cuisines.
Fun things –guests can revisit the good old days of kacang puteh sold from a pushcart commonly seen outside cinemas, schools or along the streets. The Line replicates this experience with its own blend of kacang puteh wrapped in paper cones.
The endless array of local delights include Chilli Crab, Pork Cutlet, Indian Rojak, Satay, Roti John, Dim Sum, and much more.
Braised Pork Belly served with Mantou
Roasted Suckling Pig
The Roasted Suckling Pig is a highlight! The crispy unctuous skin so addictive one would be tempted to munch on incessantly as though they are crackers.
A specialist in handmade fish ball noodles and giant fish cackes, Ru Ji Kitchen is a popular stall in Holland Drive set up 10 years ago by Mr. Ng Hock Loo, who is currently 60 years old. His daughter, Ms. Joanne Ng, and son-in-law, Mr. Daniel Lee (both 31 years old), decided to continue his legacy and fulfil their entrepreneurial quest of setting up their own stall at Old Airport Road Food Centre in May 2012.
Ru Ji Kitchen
Address: Opening hours: 7.30am to 1.30pm daily (closed on Mondays)
Mr. Lional Lim, the second generation of the well-known Rong Cheng Bak Kut Teh will be serving up clear peppery Teochew-style Pork Rib Soup, accompanied by crispy chunks of dough fritters.
Rong Cheng Bak Kut Teh
Address: Opening hours: 7am to 9pm daily. Tel:
Mr. Terrence Chee of the Xiao Di Fried Prawn Noodle stall will be woking up flavourful yellow noodles and rice noodles seeped in rich prawn broth, tossed with eggs, beansprouts, squids, prawns, pork belly strips, pork lard and chives.
Youngest of all the hawkers featured in this promotion, 23-year-old Terrence Chee has amassed eight years of experience in preparing many types of local dishes from working at various hawker stalls. His diligence earned him the opportunity to learn the art of fried prawn noodles from a master hawker in Serangoon Garden. He discloses that master hawkers are willing to impart their skills to the younger generation who have the right attitude to learn.
After four years of perfecting his skills at various well-known fried prawn noodles stalls, Mr. Chee eventually set up his own stall in May 2012. He inherited the true skills of a master hawker and his fried prawn noodles have a slightly gooey consistency.
Xiao Di Fried Prawn Noodle
Address: Opening hours: 11am to 8pm daily (closed on Mondays)
Fans of Popiah and Kueh Pie Tee form a snaking queue at the buffet station, watching the entire preparation process by second and third generation hawkers from the famous Kway Guan Huat Joo Chiat Original Popiah & Kueh Pie Tee shop while waiting their turn.
Mr. Michael, third-generation hawker, demonstrates the art of popiah-making. He tosses the dough continuously with his bare hands, before dapping the lump of starchy dough on a flat heated pan, forming a thin layer that eventually forms a sheet of popiah skin –all in one swift motion.
Mr. Michael’s aunts, second-generation hawkers, Ms. Zita Quek and Ms. Victoria Queck, complete the job by filling the popiah with generous amount of ingredients.
The Kueh Pie Tee and Popiah are filled with shredded turnip, carrots, beansprouts, homemade exotic fruit sauce, eggs, minced garlic and prawns.
The dainty Kueh Pie Tee cup, made using the same popiah dough, is a specialty of this shop, which started in 1938.
Their rich history is well documented in local newspaper clippings and magazines, proudly hung in the shop.
Kway Guan Huat Joo Chiat Original Popiah & Kueh Pie Tee
Popular local beverages are available to complement the dinner buffet.
Signature hawker drinks such as Milo Dinosaur, Teh Tarik, Kopi Tarik, Bandung and Grass Jelly with Soya Bean Milk will be distributed in glass mugs or takeaway clear plastic bags skin to those found in local beverage stalls.
Do you still remember the days where mobile ice cream vendors park themselves outside schools, waiting for the bells to ring before expecting multitudes of school kids dashing out of the gates… You can find the similar ‘ice cream wrapped in bread’, except the quality of ice cream at The Line is of a higher grade.
Local desserts include chendol, ice kachang and more.
In addition to the local fare, The Line’s amazing spread of desserts is also available, including Cheesecake, Carrot Cake, Chocolate Cake and more. I especially adore the soft-serve ice cream machine.
In conjunction with the “Hawker Heritage – The Next Chapter” promotion, there will be a photo exhibition of old hawkers in Singapore. This photo exhibition is an extract of the book “Not For Sale – Singapore’s Remaining Heritage Street Food Vendors,” which is a compilation of stories and photos from more than 300 old hawkers from 105 hawker centres in Singapore.
To bring guests on an educational journey on the evolution of Singapore’s hawker history, a special guest speaker, Mr. Daniel Wang, Singapore’s former Commissioner of Public Health/ Director-General of Public Health who oversaw the establishment of hawker centres in the 1980s to improve hygiene standards, will share his personal experience at The Line. The public is welcome to join the session at The Line on 21 and 28 September 2013 from 6 to 6.30pm.
“Hawker Heritage – The Next Chapter” is available during dinner buffet at The Line on 21 and 28 September 2013 only. Dinner buffet starts from 6pm till 10.30pm, and is priced at $78 per adult and $36 per child.
For reservations and enquiries, please call Dining Reservations at or email .