8 Best Ngoh Hiang in Singapore (2026)

Ngoh hiang is the five-spice meat roll at the centre of a hawker platter that also runs to prawn fritters, sausage, fish cake and prawn crackers, dunked in a sweet flour-based sauce with chilli on the side. The mix varies by dialect: Hokkien versions skip the mashed yam and prawn fritters that define the more common Teochew style, and a few stalls guard rarer additions like pork liver rolls. This guide gathers eight hawker stalls across Singapore, from a Maxwell veteran with a pushcart lineage to a 24-hour Choa Chu Kang stall, each checked against food-press coverage, delivery listings or its own account. Treat it as a shortlist to explore, not a ranking.

Hup Kee Wu Xiang Guan Chang is described by food writers as one of the last stalls making Hokkien-style ngoh hiang, a leaner version that skips the mashed yam and prawn fritters found in the more common Teochew platters. Multiple accounts trace the business back more than ninety years to a pre-war pushcart that traded first on China Street, then moved several times before settling at Maxwell Food Centre, now run by the third generation of the founding family. Its five-spice meat rolls and Hokkien-style sausage are reportedly handmade and double-fried to order, a point several write-ups single out. The stall also offers a fried-bee-hoon set piled with its own fritters as toppings, treated by regulars as a full meal.

Maxwell
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China Street Fritters is a Hokkien-style ngoh hiang stall that food write-ups date back to 1942, named for its original pushcart pitch on China Street. It traded for years out of Maxwell Food Centre, building a loyal following, then closed that stall in mid-2023 before reopening months later in a Telok Blangah Heights coffeeshop, a move covered by several food outlets. Its own account describes its Hokkien-style sausage, or guan chang, as a house specialty alongside meat rolls, liver rolls, egg slices and bean curd, handmade in the traditional Hokkien style rather than the yam-and-fritter-heavy Teochew version. Regulars reportedly still queue for it at its new address, a sign of how closely its following tracked the move itself.

Telok Blangah
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Lao Zhong Zhong is a Teochew-style ngoh hiang specialist that multiple food write-ups describe as having traded for more than fifty years, working out of a coffeeshop near Potong Pasir. Unlike the leaner Hokkien platters found elsewhere on this list, its spread runs wide: reviewers point to a beancurd, or tau kwa, version alongside octopus, cuttlefish and prawn fritters, plus the standard five-spice meat roll, fried to order and served with a sweet dip and chilli. Food blogs have covered the stall for close to a decade, and reviews into 2026 still describe it as busy, suggesting an ongoing presence. It stands out here as one of the more variety-heavy stops, suited to diners keen to sample several textures in one visit.

Potong Pasir
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Hock Lian Huat runs an unusual double life inside a 24-hour Choa Chu Kang coffeeshop: mornings belong to an economical bee hoon stall, and from the afternoon into the small hours the same counter turns into a ngoh hiang and prawn cracker operation, multiple food outlets note. It is reported to have traded for more than two decades, and reviewers single out its handmade five-spice rolls, describing versions filled with yam and pork liver alongside the standard pork filling, served with a sweet-and-tangy dip. Its prawn crackers are also frequently praised for a pronounced crunch. Because the stall shares its counter with the bee hoon side of the business, the ngoh hiang selection is only really in full swing later in the day.

Choa Chu Kang
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Old Chong Pang Wu Xiang has traded from the Chong Pang food centre since 1986, and by most accounts is now run by a second-generation hawker carrying on recipes passed down from the founder. Its ngoh hiang and prawn crackers are handmade and fried to order once a customer has picked a selection from the display, a pick-and-choose format several reviewers describe as central to its appeal. The stall's own Instagram account, which posts regularly into 2026, describes the food as handmade and lists a split day-and-evening operating window. It has built a following strong enough that food guides to the Yishun food centre continue to flag it as a stop worth the wait, and its active page makes it easy to check current hours.

Yishun (Chong Pang)
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Wu Xiang Da Heng, a coffeeshop stall in Tampines, has built a niche around pig liver ngoh hiang, an old-school variation that several food write-ups note has become hard to find as fewer stalls bother to make it. Alongside the liver version it fries the standard pork five-spice roll, cured cuttlefish, a water chestnut cake and Chinese sausage, all cooked to order. Reviewers describe the fillings as fresh-tasting and point to the accompanying chilli sauce as a strong part of the draw, though opinions on individual fried items have varied across recent write-ups, so a first visit is better spent on a small mixed plate than a large order of one thing. It shares its coffeeshop with a satay stall and a noodle counter.

Tampines
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Xin Sheng Gor Hiong Prawn Cracker traces its history to a pushcart operation that food write-ups date back more than seventy years, since grown into a family business now run by its third generation at Taman Jurong, with a related outlet at Boon Lay Place run by an earlier generation of the same family. The stall keeps its ngoh hiang and prawn crackers handmade, and reviewers repeatedly describe the crackers as shatteringly crisp. Its wider fried spread reportedly covers items such as chicken wing, squid, century egg, beancurd and fish cake, ordered piece by piece rather than as a fixed set. It is also listed on Singapore's major food delivery platforms, a useful sign it is still trading.

Taman Jurong
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85 Ngor Hiang Hei Biar has worked out of the Bedok food centre known locally as 85 Fengshan since 1975, and food write-ups describe it as continuing a Hokkien ngoh hiang tradition brought to Singapore by earlier migrants from Fujian. Its ngoh hiang, fish cake and bean sprout cake are reportedly still made by hand, and the stall offers a notably wide spread, with write-ups counting close to twenty fritter types, well beyond the usual handful. A 2026 food guide to the centre singled out its prawn cracker for its texture and flavour and its fried items generally for staying light rather than greasy. It suits diners keen to build one large mixed platter in a single order rather than visiting several stalls.

Bedok (Fengshan)
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