Hawker FoodList

8 Best Otah in Singapore (2026)

Eight of the best otah in Singapore, from charcoal-grilled banana-leaf parcels at veteran hawker stalls to halal Nyonya and mackerel otah brands.

By: Amir Wahab
Edited by: Amir Wahab
Published: 26 Sep 2026
Reading time: 5 min read

Grilled Singapore otah in charred banana-leaf parcels, one unwrapped to show spiced fish paste

Otah - spiced fish paste wrapped in a leaf and grilled until smoky - is one of Singapore's favourite snacks, eaten on its own, with nasi lemak, or as a Peranakan side. This guide gathers eight places known for it, from charcoal hawker stalls that grill to order in banana and coconut leaves to homegrown brands selling boxed and frozen otah islandwide. Styles range from Malay kampung and Nyonya Muar recipes to firm mackerel otah, so treat it as a shortlist to explore and check current hours before heading down.

1. Lee Wee & Brothers

Lee Wee & Brothers is a homegrown name that grew from a single Old Airport Road stall, founded in 2000 on the founders' mother's recipes, into a chain of halal-certified kiosks in malls such as Raffles City, ION Orchard and NEX. Its otah comes in a wide spread - fish, fish head, fish roe, sotong and prawn - and in both banana-leaf and coconut-leaf wrappings. It is the easy, consistent option when you want otah without hunting down a hawker centre, and it also sells nasi lemak and other local dishes.

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2. Hougang Otah

Hougang Otah began in 1995 as a hawker stall near Old Airport Road, started by Mr Yeo Loo Hock and Mdm Ng Chew Hong, and now runs a production kitchen and outlets around Bedok North while delivering across the island. Alongside its fish otah it makes prawn, sotong and fish-head versions plus a non-spicy option aimed at children, and it sells otah buns and larger seafood otah. The brand describes itself as halal-certified and offers both grilled and raw parcels, so you can eat straight away or grill a batch at home.

Bedok North
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3. Tan Beng Otah Delights

Tan Beng Otah Delights is an old-school stall in Old Airport Road Food Centre run by a husband-and-wife team who, by their own account, have grilled otah here for more than three decades. The parcels are filled and wrapped by hand in banana and attap leaves, then charcoal-grilled to order so they arrive smoky and hot. The texture leans soft and minced rather than the springy, fish-cake style, and there are spicy and non-spicy versions. Go earlier in the day, as they grill fresh and can sell out.

Old Airport Road
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4. Otak-Otak Kampung (Wak Murset)

Otak-Otak Kampung, the halal stall of Wak Murset at Geylang Serai Market and Food Centre, makes otah in the old Malay kampung style. The recipe, which the stall traces back to the 1950s, leans on generous fresh grated coconut and lemongrass for a softer, more aromatic parcel than the smooth fish-paste versions, and it is usually sold in packs to take away. Grilled over charcoal for a smoky edge, it is a good introduction to the Malay, coconut-forward end of the otah spectrum rather than the firmer Chinese-style bite.

Geylang Serai
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5. Hiang Soon Otar

Hiang Soon, often called Jalan Kayu otah, is a no-frills stall that fires up the grill early in the morning and keeps going until it sells out. It offers both banana-leaf and coconut-leaf parcels in spicy and non-spicy versions, and the kitchen also caters and supplies otah wholesale, so the operation is built around volume and freshness off the charcoal. Regulars advise arriving in the morning for the full selection, since the choice thins out through the afternoon. It is a classic heartland otah stop along the Jalan Kayu stretch.

Jalan Kayu
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6. Nam San Mackerel Otah

Nam San Mackerel Otah, from a Muslim-owned, halal maker that says it started in 1999, is built around fresh mackerel, which gives a firmer, meatier bite that stands up to the charred banana leaf. Its outlets at Joo Chiat and Bedok North grill a range that runs from mackerel and fish roe to fish head, squid, prawn, a non-spicy white-fish version and a Thai-style parcel. Because grilling takes time, the shop suggests calling ahead for larger orders. It is a good pick if you like your otah leaf-wrapped and fish-forward.

Joo Chiat
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7. Otah Boy

Otah Boy is a Singapore brand specialising in chunky, Muar-style Nyonya otah, made from mackerel, coconut and spices and wrapped in coconut leaves. It describes its recipe as handed down through the family and its otah as halal-certified with no added MSG. Beyond the fresh parcels it sells frozen otah sticks, otah buns and other snacks, with pickup around Spottiswoode Park and delivery through its own store. The style is meatier and sweeter than the smoother local fish paste, so it suits anyone who likes big chunks of fish in every bite.

Spottiswoode Park
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8. Guan Hoe Soon

Guan Hoe Soon, which dates itself to 1953 and calls itself Singapore's oldest Peranakan restaurant, is a Joo Chiat institution where otah-otah is one of the signature dishes rather than a hawker takeaway. The kitchen serves a chunky Nyonya otah-otah as part of a wider spread of Peranakan classics, so it suits a sit-down meal rather than a grab-and-go snack. Choose it when you want to eat otah the Peranakan way, alongside dishes such as ayam buah keluak and ngoh hiang, in a heritage dining room rather than at a food centre.

Joo Chiat
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How to choose

Decide fish or seafood. The classic otah is smooth spiced fish paste, usually mackerel, but many stalls also do prawn, sotong (squid), fish roe, fish head and even crab. Fish versions are softer and more uniform; seafood ones give chunkier bites, so order a mix if you are trying a stall for the first time.
Charcoal-grilled to order versus pre-packed. Hawker stalls that grill fresh over charcoal, wrapped in banana or coconut leaf, give the smoky aroma otah is loved for and are best eaten hot. Homegrown brands and mall kiosks sell chilled or frozen otah that is convenient and travels well but is milder in char; both have their place.
Check the spice level. Otah ranges from gently sweet and coconut-rich to properly spicy, and several stalls offer a non-spicy version for children. If you are sensitive to heat, ask before buying, as recipes vary a lot between Malay kampung, Nyonya and Chinese-style makers.
Note the wrap and style. A thin parcel grilled in a leaf eats differently from a fatter slab or a stick of chunky Muar-style paste. Malay kampung otah leans on fresh coconut and is softer, mackerel-based otah is firmer and meatier, and Nyonya versions sit in between. None is more correct - it comes down to the texture you prefer.
Think about bulk, gifting and delivery. If you need otah for a party or as a gift, the branded makers sell boxed and frozen packs, otah buns and islandwide delivery, while hawker stalls are better for eating on the spot. For larger fresh orders, many stalls suggest calling ahead because grilling takes time.
Let location and timing guide you. Charcoal stalls often grill in the morning and sell out by afternoon, so go early for the full range. Pick a spot that fits your route - the east around Joo Chiat and Geylang Serai, the Old Airport Road area, or Jalan Kayu - rather than crossing the island for a snack.

Update history

Published 26 Sep 2026. No changes recorded since.

About the author

Amir Wahab

Founder and Editor

Amir Wahab is the founder and editor of LocalRank, an independent Singapore rankings and local guides publication.

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