The Weekend Line · Dishes that have left the station
Every Sunday we run one hawker special from across Singapore, Malaysia and China, and we almost never repeat the same one. This is where those dishes earn their place: a hall of fame of the vegetarian Sunday specials that have already rolled through Fremont. Take a look at what you might have missed.
See This Week on the Menu
The Hall of Fame
Each of these ran as a one-off Sunday hawker special. Their service is retired for now, but every one of them is 100% vegetarian, and every one of them could come back.
Fragrant coconut-milk rice with a smoky-sweet chilli sambal, roasted peanuts, and cool cucumber. Our fully vegetarian take on the dish Singapore and Malaysia wake up to.
Malay
No. DE·NL — SUN
Indian-Muslim style fried yellow noodles, wok-tossed with tomato, potato, tofu and a sweet-spicy sambal, finished with a squeeze of lime. A mamak-stall favourite, kept fully vegetarian.
Malay
No. DE·MG — SUN
Flaky, hand-thrown flatbread griddled until crisp and pulled apart at the table, served with a bowl of warm dhal curry for dipping. The Malaysian mamak breakfast, good any time of day.
Malay
No. DE·RC — SUN
Layered paratha cooked on the griddle until golden and shatteringly crisp, paired with our vegetarian curry for dunking. Singapore's beloved kopitiam flatbread.
Singapore
No. DE·RP — SUN
Instant Maggi noodles fried mamak-style with a bright sambal, tofu, cabbage and tomato. The late-night Malaysian comfort dish, done meat-free.
Malay
No. DE·MI — SUN
Rice noodles in a rich coconut-curry broth with tofu puffs, beansprouts and long beans, finished with a spoon of chilli. A warming bowl of Nyonya-style comfort.
Singapore
No. DE·CL — SUN
A tangy tumble of crunchy fruit and vegetables — cucumber, pineapple, jicama and beansprouts — tossed in a sweet-sour tamarind and toasted-peanut dressing. Our fully vegetarian take on the hawker classic.
Malay
No. DE·RJ — SUN
Springy wheat noodles stir-fried over high heat with crisp vegetables and a savoury soy glaze. The wok-hei classic, kept fully vegetarian.
Chinese
No. DE·CM — SUN
Pillowy steamed buns stuffed with a savoury filling of mushroom, cabbage and tofu. A dim-sum staple, soft and warm from the steamer.
Chinese
No. DE·BZ — SUN
Golden, crisp-fried rolls packed with shredded vegetables and glass noodles, served with a sweet-and-sour dip. Shatteringly crunchy, and always vegetarian.
Chinese
No. DE·SR — SUN
Silky tofu cloaked in a glossy Sichuan sauce — chilli, garlic and a tingle of peppercorn. Bold, numbing-hot mapo-style comfort, fully meat-free.
Chinese
No. DE·TS — SUN
Iced chocolate-malt Milo, then buried under a "dinosaur" heap of extra undissolved Milo powder. Pure kopitiam nostalgia, and a Singapore childhood in a cup.
Singapore
No. DE·MD — SUN
Strong black tea and creamy milk "pulled" back and forth from pot to cup until it's frothy and smooth. The mamak stall's signature, poured tall.
Malay
No. DE·TT — SUN
A mountain of shaved ice over green pandan jelly and sweet red beans, drowned in coconut milk and a dark pour of gula melaka palm sugar. The hawker centre's answer to a hot afternoon.
Singapore
No. DE·CD — SUN
A thick, fluffy folded pancake with crisp edges, filled with crushed peanuts, sweet corn and a melt of sugar. The griddle-side street snack of Malaysia.
Malay
No. DE·AB — SUN
Crisp toast layered with a cool slab of butter and our own coconut-pandan kaya jam. The kopitiam classic, made the way Singapore mornings are meant to taste.
Singapore
No. DE·KT — SUN
