Tucked quietly between the city fringe and older housing estates, Pek Kio isn’t the kind of neighbourhood that screams for attention — and that’s precisely its charm. Beneath its laid-back, residential vibe lies a fascinating past. What was once swampland and jungle terrain slowly transformed into plantations growing nutmeg, pepper and sugar. The area later evolved into a sporting hub for horse racing, golf and even aviation — marking the spot where Singapore’s first aircraft landed.
Long before the HDB blocks arrived, a Malay kampong known as Tasek Utara (“north lake”) stood around present-day Shrewsbury, Norfolk and Owen Roads. The lake may have vanished, but Masjid Tasek Utara, established in 1907, remains a quiet reminder of those early days.
Today, Pek Kio’s heartbeat is its market and food centre — a humble space packed with old-school hawker flavours and loyal regulars who know exactly where to queue.
Lai Hiang Pork Rib Prawn Mee (来香肉骨虾面) #01-41
It’s almost nostalgic to hear that a regular bowl once cost just $3 — and even now, it remains one of the more affordable bowls around. The portion is surprisingly generous, filled with springy noodles, crunchy prawns and thinly sliced pork that’s tender and easy to bite.
Unlike some heavier prawn mee broths that go all-out on intensity, Lai Hiang’s version is lighter and more delicate. The prawn flavour is present but not overpowering, making it an easy, comforting bowl to finish. Their house-made chilli leans toward a light, savoury sauce rather than a fiery punch, enhancing rather than masking the natural sweetness of the soup.
Operating Hours: 5:30am – 2:30pm (Closed Tue)
Xin Heng Kee Chicken & Duck Rice (新兴记鸡鸭饭) #01-14
If you’re after simple, dependable hawker classics, Xin Heng Kee delivers. At $3.50 for chicken rice and $4 for braised duck rice, it’s wallet-friendly without skimping on portion.
The chicken is served in satisfying cuts, tender and moist, while the rice stays light and subtly fragrant. The braised duck carries a gentle savouriness that pairs well with the fluffy grains. A highlight here is the soup — rich with wholesome chicken flavour, clearly simmered with care. Their chilli packs a noticeable heat, adding a bold kick for those who like it spicy.
No gimmicks, just solid execution.
Operating Hours: 7:00am – 2:00pm (Closed Mon)
Good Spice Carrot Cake (好味萝卜糕) #01-20
Starting from $3 for a small plate, Good Spice offers both black and white carrot cake options. The black carrot cake ($4 medium) arrives soft and moist, leaning toward a mushier texture rather than the firmer cubes some prefer.
The flavour carries a gentle sweetness from the dark sauce, though a heavier hand with spring onions would have added more fragrance and bite. Still, it’s a comforting, fuss-free plate of chai tow kway that satisfies a craving for something warm and familiar.
Operating Hours: 6:00am – 1:00pm (Closed Wed)
From colonial roots to everyday hawker comfort, Pek Kio quietly tells a story — one that blends heritage, community and honest food. It may not be the loudest food destination in Singapore, but for those who appreciate neighbourhood gems, this market is well worth the detour.
