Hawker centres are intrinsic to Singapore’s identity, representing far more than just a place to eat—they are cultural institutions, social equalizers, and custodians of the nation’s culinary heritage. They have evolved over the years, offering a culinary experience that doesn’t pinch the pocket.
Hawker centres (food court in open spaces) began in the 1950s in Singapore, Hong Kong, Malaysia and Indonesia. They were supposed to be addressing the issue of unhygienic food preparation by unlicensed street hawkers. That they have done splendidly and gone on to offer more cuisine-wise and culturally. They are popular as they offer ‘good food’ and some have beer (bottled or canned) at reasonable costs, away from all the fine dining. The hawker centres have a character of their own and they are unique to this region.
UNESCO recognition
So much so, in 2016, two food stalls – Hong Kong Soya Sauce Chicken Rice and Noodle and Hill Street Tai Hwa Pork Noodle – in Singapore hawker centres, became the first street food vendors to be awarded a Michelin Star for excellence in eating. Four years later, Singapore’s hawker culture was inscribed on the UNESCO Representative List of the Intangible Cultural Heritage of Humanity. This international recognition highlights the social and cultural importance of hawker centres beyond food. It celebrates their role in fostering community bonding; preserving culinary heritage; and offering accessible, affordable meals to all. The recognition is also a testament to how local places have deep cultural significance. UNESCO described the hawker centre as “‘community dining rooms’ where people from diverse backgrounds gather and share the experience of dining over breakfast, lunch and dinner”.
Highly Instagrammable
The hawker centres have had lasting influence on some of the best chefs in the world. In 2013, American chef Anthony Bourdain after visiting Singapore mooted the concept in New York City. After Bourdain’s death in 2018, his partner and chef K.F. Seetoh opened ‘Urban Hawker’, a hawker centre in Manhattan in 2022, offering traditional Singaporean dishes.
And very recently, pop icon Lady Gaga surprised diners at Maxwell Food Centre in Chinatown while on her Mayhem Ball tour. She was spotted enjoying local favourites like popiah. Last year, Dua Lipa dropped by Maxwell’s to enjoy a meal, while Drew Barrymore also made an impromptu stop at the centre, indulging in popiah. These visits have enhanced Maxwell’s reputation as the most Instagrammed hawker hub.
Celebrity chef Gordon Ramsay famously participated in the 2013 SingTel Hawker Heroes Challenge at Newton Food Centre. Although his chilli crab won praise from the crowd, he lost on chicken rice and laksa to local hawkers. He’s also been photographed casually enjoying hawker fare at Maxwell centre.
With such visits, the evolution of hawker centres has added to Singapore’s history and culture, having had their origins in the early 1950s. They soon mushroomed in the wake of rapid urbanisation in the island nation. Today, these hawker centres are flourishing and some evolved to become indoor food courts, getting tagged as ‘air- conditioned version of hawker centres’.
Multicultural Offerings
At the heart of every hawker centre is a culinary mosaic that reflects Singapore’s multicultural society. Dishes from Chinese, Malay, Indian, and Peranakan traditions coexist under one roof, offering locals and tourists alike a flavourful education in diversity. Whether it’s a steaming bowl of laksa, fragrant nasi lemak, or freshly pulled teh tarik, every meal tells a story.
Many of these dishes are prepared by hawkers who have inherited their craft from previous generations. Some stalls have been in the same family for decades, preserving traditional recipes and techniques while adding their own unique flair.
Hygiene standards
As Singapore is known for cleanliness and hygiene, the government has introduced standards. This includes the implementation of licensing requirements, where a sufficient standard of hygiene is required for the stall to operate, and rewarding exceptionally good hygiene. A score of 85% or higher results in an A, and the lowest grade is a D, which ranges from 40 to 49% passing standards. These grades are required to be displayed on hawker stands. Upgrading or reconstruction of hawker centres was initiated in the 1990s in Singapore.
With effect from 1 September 2021, it is an offence to leave behind food trays, crockery, used tissues, wet wipes, drink straws, food wrappers, drink cans, plastic water bottles, food remnants and any other litter at hawker centres. First-time offenders will be issued a written warning. Second-time offenders will face a composition fine of SGD 300 and subsequent offenders may face court fines under the Environmental Public Health Act.
The hawker centres in Singapore are owned by three government bodies, namely the National Environment Agency (NEA) under the parent Ministry of Sustainability and the Environment (MSE), Housing and Development Board (HDB) and JTC Corporation. All the centres owned by HDB and NEA, in turn, are regulated by NEA with the individual Town Councils managing the HDB owned centres. JTC owned centres are self-managed.
Notable Hawker Centres
The notable hawker centres in Singapore are the Maxwell Food Centre (located near Chinatown, home to the iconic Tian Tian Hainanese Chicken Rice); Old Airport Road Food Centre, one of the oldest, (famous for Char Kway Teow and Lor Mee); Tekka Centre (located in Little India and known for Indian-Muslim cuisine); Tiong Bahru Market (blend of traditional charm and modern cleanliness, popular with both locals and expats); Chomp Chomp Food Centre (lively spot for satay, BBQ stingray, and late-night dining, especially among younger crowds, popular for beer); Lau Pa Sat (Satay street with many beer stalls); Newton Circus Food Centre (tourist spot, beer widely served) and so many more. It’s common to enjoy Tiger Beer or Heineken with hawker fare like BBQ stingray, satay, or sambal seafood. Locals often gather in the evening for food and a cold drink.
Beer It
You can buy and drink beer or other alcoholic beverages at licensed stalls within many hawker centres. You may also bring your own alcohol (e.g. canned beer, bottled wine), but this depends on the individual hawker centre’s rules or management policies. However, public drinking is banned from 10:30 PM to 7:00 AM under the Liquor Control (Supply and Consumption) Act (since April 2015), unless, of course, the stall has got a license to vend liquor. The time restriction applies to all public places, including hawker centres, parks, void decks, and common corridors. Some designated Liquor Control Zones (e.g. Little India, Geylang) have stricter enforcement. Drinking in restricted hours or causing public nuisance under influence may lead to fines up to SGD 1,000 and repeat offenders: Up to SGD 2,000 and three months in jail.
Despite their cultural significance, hawker centres face modern challenges—including an aging generation of hawkers, manpower shortages, and evolving consumer habits. In response, a new wave of young hawkerpreneurs is stepping in, innovating with updated takes on traditional dishes and modernising operations. Many centres are also adopting digital payment systems, sustainable practices like reusable trays, and even eco-friendly waste management—all while preserving the heart of hawker culture.
Hawker centres are more than food courts; they are living museums of Singaporean heritage. With every dish served and every table shared, they remind us of the power of food to connect people, preserve tradition, and celebrate identity. As they continue to evolve with the times, hawker centres remain one of Singapore’s most authentic cultural treasures.
Highlights
Iconic Hawker Beer Spots
- Maxwell Food Centre
Home to Ren Min brewery, offering local craft beers on tap—e.g., Pomelo Haze and Lo‑Fi Pils—alongside hawker classics. - Old Airport Road Food Centre
The second outlet of Ren Min also pours its award‑winning craft beers on tap. - Chinatown Complex Food Centre
Features Smith Street Taps, the first hawker‑stall‑style bar with craft beer on tap. Nearby is Good Beer Company, another craft stall pouring international and local bottles.
- Alexandra Village Food Centre
Houses Danger Close Beverage, a stall serving artisanal craft beers. - Newton Circus Food Centre
Features Newton Craft Beer, offering a range of craft styles (e.g., porters, brown ales) by the glass or jug. Also, On Tap, a local brewery stall, pours wheat beer and IPA. - Changi Village Hawker Centre
Home to Charlie’s Corner, a longstanding beer stall with 125+ beers and ciders, plus popular fish‑and‑chips pairing.