Keat Chiew
If these stalls are what Singapore has to offer to showcase the unique Singapore food, then visitors and locals alike are better off going to the nearby foodcourts within the vicinity. They will offer very competitive food in terms of taste, price points and definitely comfort. CKT is bland and the two frozen prawn barely passed the legal cooked temperature for consumption. No kick. Satay is no better. Stiff and overly thick gravy makes it hard to coat the meat. Not sure why there are an equal number of non-Singapore stalls around. Is it that hard to find a bak chor mee or a prawn noodle vendor to helm the stall? Maybe the prohibitive rent is a deal breaker. Dumplings, kebabs and carbonara certainly don’t represent Singapore as far as I am concerned. And no wonder the Thai stall lady has a worried look on her face when most patrons just walk past her stall. I don’t expect the level of authenticity you find in Hougang, Seletar Hills or Chong Pang, but at least have a decent level of decent quality food representation on what Singapore food is all about; and tourists can be a word of mouth to this unique Singapore culinary culture called the hawker food.