Late-night Chinatown dim sum
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Popular late‑night Cantonese dim sum restaurant in Jalan Besar, best known for its liu sha bao (molten salted egg buns) ...
Hong Lim Food Centre: Curry Noodles and Crayfish Hor Fun
A local guide to Hong Lim Food Centre in Chinatown — what to order (must-try curry noodles and crayfish hor fun), when to go, and how to build a Chinatown makan trail.
Hong Lim is the kind of hawker centre where the bowls taste of memory — simple, smoky and reliably good.
Order the curry noodles if you want comfort; go for the crayfish hor fun when you’re in the mood for seafood theatre.
Why Hong Lim Food Centre matters in Singapore’s hawker scene
Tucked beside the busy streets of Chinatown, Hong Lim Food Centre is a compact but characterful hawker hub where old-school favourites sit alongside newer stalls experimenting with seafood and fusion tastes. For many Singaporeans it’s a convenient go-to for lunchtime comfort — think curry noodles, bak chor mee and hearty fish soup — without the tourist-level crowds of more famous centres.
This guide focuses on two standout reasons to visit: fragrant curry noodles for those who love a creamy, spicy laksa-adjacent bowl, and an increasingly popular crayfish hor fun — a wok-fried flat rice noodle dish that brings seafood theatre to the hawker table.
- Neighbourhood: central Chinatown, short walk from Chinatown MRT
- Vibe: local lunch crowd, late-night options at nearby kopitiams
- Why go: solid hawker cooking without the long queues of tourist hotspots
Finding the best stalls and reading the queues
Hong Lim is smaller than Newton or Lau Pa Sat, so the queues are a good indicator: a steady line usually means consistent quality. Locals often rotate between a handful of loyal favourites, so look for stalls with repeat customers and empty plates piling up on the table rails.
Don’t be shy to ask nearby diners what they recommend — hawker centre etiquette is relaxed and people love to point you to a favourite stall. If you’re coming for the crayfish hor fun, arrive early for dinner service since the seafood-centric stalls may sell out.
- Peak times: 12:00–14:00 (lunch), 18:30–20:30 (dinner) — expect queues
- Payment: many stalls accept cash and PayNow or QR, but bring some cash just in case
- Seating: communal tables, clear a table when you leave
Curry noodles: what to order and how locals eat it
Curry noodles at Hong Lim sits on the spectrum between common curry mee and Katong-style laksa — expect a rich coconut-based broth, yellow noodles and vermicelli, tau pok (fried tofu puffs), cockles or prawns, and a dollop of sambal for heat. Ask for 'less spicy' or 'extra sambal' depending on your tolerance.
For an authentic experience, mix the sambal into the broth rather than spooning it on top, and use the provided chilli and dark soy on the side to tweak sweetness and saltiness. Locals often finish the broth — it’s the best part.
- Must-try add-ins: cockles, sliced fish cake, and tau pok
- Pro tip: request a spoonful of kway poh (prawn paste) only if you know you like the funkier, savoury lift
- Pair with: kopi atau teh from a nearby kopitiam for a local finish
Crayfish hor fun: wok hei, sauce and seafood theatrics
Crayfish hor fun is an indulgent hawker plate where broad rice noodles are tossed in a glossy, savoury sauce with whole crayfish or large prawns. The dish leans on skillful wok work — you want smoky wok hei, slightly charred edges on the noodles, and a sauce that clings to each strand.
Portion sizes vary, so decide if you’re sharing as part of a makan trail. If the stall offers chilli or black pepper versions, go with what the crowd favours — black pepper tends to be more pepper-forward while chilli variants highlight a tangier, spicier profile.
- Order tip: ask for 'more sauce' if you like saucier hor fun for rice or mantou to mop up
- Sharing: great for two to three people as part of a seafood-focused meal
- Allergy note: contains shellfish — check before ordering
Plan your Chinatown makan trail and practical tips
Pair a Hong Lim visit with a stroll through Chinatown: pop into the Buddha Tooth Relic Temple, browse the shophouse cafés in Pagoda Street, or walk to Tanjong Pagar for late-night zi char. For a fuller hawker crawl, combine Hong Lim with Maxwell Food Centre (for Tian Tian chicken rice) or Smith Street for more Chinatown classics.
Practicalities: wear comfortable shoes, bring a foldable hand sanitizer, and if you’re with family, aim for an early weekday lunch to avoid the peak queues. If mobility is a concern, the food centre is at street level but seating can be crowded — consider takeaway to nearby benches or your hotel.
- Combine with: Maxwell Food Centre or Swee Choon Tim Sum for a full Chinatown food day
- Transport: 5–10 minute walk from Chinatown MRT; limited nearby parking
- Best times: weekday early lunch for minimal queues; dinner for a livelier seafood scene
