Welcome to Old Airport Road.

This long-serving stall has been dishing out hearty Western fare since 1974, and is well known for their house secret garlic sauce which is sweet savoury spicy in flavour.
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The lamp loin was perfectly grilled, tender chewy succulent in texture, with pleasant smoky meaty savoury salty fatty flavour.
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The crunchy chilled coleslaw (cabbage, carrot) is light with vegetal sweet flavour, while the fluffy crisp English potato chips hold starchy salty flavour.
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The old-school cream bun is pillowy soft with a thin layer of cream within, carrying bready milky sweet flavour, decent.
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Lamb Chop
Western Barbeque
@ Old Airport Road Food Centre, 51 Old Airport Road #01-53
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More details:
https://ivanteh-runningman.blogspot.com/2024/12/best-of-singapore-hawkers-lamb-chop.html

portion was big and i liked that they gave a side soup! i still think King of Fried Rice does the best hawker fried rice, but this chain has many stalls so it's v accessible~

I hadn't eaten this in a few years but I regret getting it for dinner. Wanton mee is never suitable for dinner, even if it's decent.

We love our hawker food. And I couldn’t be happier with these umami-rich, grilled scallops topped with creamy mentaiko mayonnaise at hawker price!

#burpple #burpplesg #stfoodtrending #straitstimesfood #sgfood #sgeats #foodsg #wheretoeatsg #whattoeatsg #sghawker #hawkersg #oldairportroadfoodcentre

This legendary stall was established in 1973, and today is run by 2nd-generation owner Lim Chong Teck. An award-winning brand, they continually attract good queues across their 6 outlets islandwide.
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The thick gloopy starchy braising gravy has wisps of egg, enhanced with black vinegar, minced garlic, sambal belacan, red chili, and parsley. Carries robust savoury salty sour earthy herbal spice flavour.
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Garnished with chewy thick flat noodles, crisp bean sprouts, tender braised pork belly, bouncy braised chicken egg, soft 5 spice roll, and heaps of flaky fried mackerel fish. Has meaty eggy fishy savoury salty sweet herbal flavour, yum.
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Filling and satisfying, the kind of rendition you'll crave.
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Lor Mee
Xin Mei Xiang Zheng Zong Lor Mee
@ Old Airport Road Food Centre, 51 Old Airport Road #01-116
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More details:
https://ivanteh-runningman.blogspot.com/2024/09/best-of-singapore-hawkers-casual-dining-lor-mee.html

Having branched off from their legendary competitor over a decade ago, this stall commands a fast moving queue during peak periods.
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I like how generous they are with the ingredients, including the chewy thick flat noodles, crisp bean sprouts, bouncy braised chicken egg, tender braised pork belly, soft 5 spice roll, and heaps of flaky fried mackerel fish.
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The braising gravy starts out a thick gloopy stew, thinning out to a warm soup as you go.
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Added black vinegar, minced garlic, sambal belacan, bird's eye chili, and parsley. This has robust savoury salty herbal sour spice meaty eggy fishy sweet flavour. Nicely filling.
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Lor Mee
Xiang Ji Lor Mee
@ Old Airport Road Food Centre, 51 Old Airport Road #01-81
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More details:
https://ivanteh-runningman.blogspot.com/2024/09/best-of-singapore-hawkers-casual-dining-lor-mee.html

wah this damn good say srs the noodles were silky and the sauce had such a unique taste (idk i only can say it taste like those from a restaurant HAHAHA) and the char siew. the cAramelisAtIOn. the char. the fatty juiciness. okay cons: can be less oily & portion can be bigger but otherwise i love this🥰

- Mee pok was springy with a firm chewy bite 😋
- Fish dumpling, that’s bouncy chewy fish paste skin packed with meat, was my fav amongst the other ingredients — scallop, prawn, minced pork and pork slices.
- Ikura wasn’t the freshest, bursted easily while mixing the noodles, but I enjoyed the savoury fishy flavour.
- Personally preferred it less oily though the sauce was spicy yet vinegary and coated every noodle strand well!

Madam Oh Guat Keng has been serving her homely rendition since before January 2008.
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The soy braising stock imparts a light herbal salty savoury earthy flavour, to the chewy small intestines, tender large intestines, tender pork belly, soft peanuts, spongy dried tofu puffs, and springy chicken egg.
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Nicely clean-tasting, with the braised peanuts lending a lovely contrast.
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The stock pairs nicely with the slippery silky wide flat kway teow / rice noodles, carrying a mild grainy herbal salty sweet flavour. Bits of fried shallots complete.
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Kway Chap
Yi Fa Kway Chap
@ Old Airport Road Food Centre, 51 Old Airport Road #01-70
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More details:
https://ivanteh-runningman.blogspot.com/2024/05/best-of-singapore-hawkers-kway-chap.html

This Michelin Bib Gourmand stall has been serving delicious clean-tasting pig offals and rice noodle sheets since 1984, with founder Phua Gek Sia starting at 3am, and working 14 to 16 hours a day.
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Braised in a light soy and herb stock, the large intestine, pork belly, pig's stomach, and dried tofu puffs, have a tender light chew to texture, with pleasant earthy herbal salty sweet savoury flavour.
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Paired with a bowl of wide flat kway teow / rice noodles, the sheets thin and smooth with grainy sweet herbal salty flavour from the warm soup / broth.
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Generously portioned and filling, yum.
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Kway Chap
To-Ricos Guo Shi
@ Old Airport Road Food Centre, 51 Old Airport Road #01-135
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More details:
https://ivanteh-runningman.blogspot.com/2024/05/best-of-singapore-hawkers-kway-chap.html

Smaller than expected, not wet and not dark, but ticked many boxes and satisfying.

Now a chain but still very good.