Feeding You Every Day: In support of #OurHawkerCulture

Roti prata for breakfast, nasi padang for lunch and Hokkien mee for dinner. We meet, feast and bond over a diverse offering of food dishes, all under one roof. For Singaporeans, Hawker Culture is an integral part of our way of life.

Together with Our Grandfather Story, we curated a series of videos showcasing the overlooked stories of our beloved hawkers, beyond the delicious food they cook.

As GrabFood introduces more Hawker Picks, we hope to bring these meals closer to you.

Good Ol’ Prawn Mee

Some things are best kept simple. Like a good bowl of prawn noodles.

Armed with her grandfather’s humble recipe from the 1920s – featuring a rich broth topped with sliced prawns and lean pork – Ruifang serves up a bite that will take you back in time.

Love in A Bowl of Noodles

Hailed as one of Singapore’s best Wanton Mee, what makes Ji Ji Wanton Noodle Specialist so special? The sauce, the wanton, the noodles and the heart of three generations.

Gourmet Guts

Fancy some Gourmet *Guts*?

The Teochew ‘nuo mi chang’ (glutinous rice intestines) has its lovers and haters. Two things for sure though — the Teochew glutinous rice intestine is a tedious dish to prepare, and definitely not an easy one to find. But here’s one family that has been serving this dish for 63 years.

OG Kaya Butter Toast

Few places still use charcoal fire for their kaya butter toasts, but Uncle Ah Seng stands by it.

P.S. He made kaya toast and kopi for Lee Kuan Yew’s father before hor!

Midnight Secrets of Tau Huay

While you were asleep, Uncle Low cooked 13 buckets of tau huay fresh from soya beans.

Ever had fresh soya bean milk and soya beancurd?

Chendol From Scratch

Chendol. Singapore or Malaysia?

This is a can of (green) worms we’re not ready to re-open. Meet this ex-model turned chendol maker — and he’s here to impress.

Komsan Chiyadis

GrabFood delivery-partner, Thailand

Komsan Chiyadis

GrabFood delivery-partner, Thailand

COVID-19 has dealt an unprecedented blow to the tourism industry, affecting the livelihoods of millions of workers. One of them was Komsan, an assistant chef in a luxury hotel based in the Srinakarin area.

As the number of tourists at the hotel plunged, he decided to sign up as a GrabFood delivery-partner to earn an alternative income. Soon after, the hotel ceased operations.

Komsan has viewed this change through an optimistic lens, calling it the perfect opportunity for him to embark on a fresh journey after his previous job. Aside from GrabFood deliveries, he now also picks up GrabExpress jobs. It can get tiring, having to shuttle between different locations, but Komsan finds it exciting. And mostly, he’s glad to get his income back on track.