Got this from my email... For you food lovers..
MEET THE LEGENDS
Haji Kadir & M Baharudeen Sup Tulang
#B1-13/15 Golden Mile Food Centre
Opens: 12.30pm to 1.30am, closed on alternate Wednesdays
The father of 44-year-old Mohd Iqbal is said to have invented sup tulang - mutton bone with marrow stewed in an explosive sauce of chillies, tomatoes and mutton stock - in the early 1950s.
In those days, his father threw in a free mutton bone with every order of mee kuah (spicy noodles). Slowly, customers started asking for only the mutton bone - and the dish was born.
This Indian-Muslim stall stands out from other tulang vendors for serving big bones packed with marrow and meat.
Shukor Stall
Stall 30, Serangoon Garden Market
Opens: 9.30am to 9.30pm, closed once a month on Thursday
Norhayati Shukor's father invented roti john in 1975 when the stall was located in Taman Serasi hawker centre, opposite the Botanic Gardens.
The idea was to attract expatriates who lived in the nearby Cluny Road area, by pan-frying slices of French loaf with eggs and onions. But locals grew to love it instead.
Since then, Norhayati, 37, and her brother have introduced chicken, beef and cheese to the dish to make it a more satisfying bite.
Inspirasi Stall
Block 207 New Upper Changi Road, #01-11
Opens: 12.30 to 9pm daily
Sermi Karjiwalawi, 75, has been selling soto ayam for several decades, using her late husband's Indonesian-style recipe.
There is no stinting of ingredients. The deliciously rich soup is made with bones, coconut milk and secret spices. The chicken pieces are hand-shredded - not cut - to retain their juicy texture. And the sambal chilli is made fresh at the stall.
Every day, a queue forms at her stall even before she raises the shutters at 12.30pm.
Warong Sudir Mampir
Block 14 Haig Road, #01-19
Opens: 10am to 7pm (weekdays), 10am to 5pm (weekends); closed on Wednesdays and Thursdays
Gunawan Baajoan, 49, and his four siblings uphold a family recipe that has been passed down from their grandfather, a street hawker in the 1940s.
Their satay follows the Indonesian style, which has bigger chunks of meat than the average variety.
The meats are carefully chosen, which contributes to their juicy texture. They are grilled over charcoal to a perfect charred-ness.
Their peanut gravy is robust, nutty and wonderfully thick. When you dig a stick in, the sauce stays on top of the meat and doesn't drip.
Garden Street Kway Chap
Stall 21, Serangoon Garden Market
Opens: 8am to 3pm, closed on Mondays
After arching over his chopping board for half a century, 67-year-old Koh Ah Soon is now hunchbacked.
He started selling kway chap with his father when he was just 12, in the now non-existent Garden Street in the Beach Road area. After he moved the stall to Blanco Court in 1980, it became commonly, but erroneously, called 'Blanco Court kway chap'. It attracted 30-minute queues and spawned copycat stalls.
Many have tried, but few have achieved, his cleaning and stewing techniques. Pork innards are stripped of their offensive odour and coaxed into a super smooth and tender consistency.
He took a short hiatus in 2002 and re-opened in Serangoon Gardens food centre in 2003. His son, Jason, 32, helps out.