The Crossroads Of Southeast Asian Flavors Leads You To Makan Makan Singapore Hawker at Century City Mall

Drawing on childhood memories, H.K. Tan recreates the flavors of his youth with his newest restaurant Makan Makan Singapore Hawker at Century City Mall with classic dishes like Hainanese Chicken Rice paired with soothing Teh Tarik for a familiar and nostalgic dining experience. Long known as a culinary hub for global cuisine, Singapore has been the stage for the best Southeast Asian cuisine from Malaysian, Indonesian, Vietnamese and Chinese staples. At Makan Makan Singapore Hawker, you'll find specialties like Laksa, Beef Rendang, Bahn Mi and even Old Town Coffee as H.K. Tan returns to the local restaurant scene...

"If you can't do your best, don't do it." Singaporean restaurateur H.K. Tan has a simple philosophy, and it's been his mantra ever since he opened his first restaurant back in 2013. You may remember Singapore Food Republic in BGC or Nasi Lemak in Robinsons Galleria and that should give you a better idea on his uncompromising commitment to quality and the use of authentic ingredients (for more on H.K. Tan, see my post Singapore Food Republic: Cool Singaporean Flavors At The Fort from 2013). H.K. Tan personally hand carries many of the ingredients for his new restaurant to recreate the flavors of his Singapore down to the condiments, sauce mixes, spices, teas and even the popular Old Town Coffee served at Makan Makan Singapore Hawker. And after thirteen years, it's good to see H.K. Tan again back in his familiar element sharing the flavors he's always loved. 

That day, H.K. Tan announced his return to the local restaurant scene with the tableside presentation of Makan Makan Singapore Hawker's rendition of Teh Tarik (P 160 Solo/P 240 for two). Using tea leaves imported from Malaysia's Cameron Highlands and tediously "pulled" in several smooth motions to create the properly aerated and mandatory froth for that velvety finish, the Teh Tarik by Makan Makan Singapore Hawker is the perfect introduction to H.K. Tan's newest concept. 

The engaging tableside performance sets the mood and tone for the lavish feast ahead by Makan Makan Singapore Hawker...

...with the indulgent sweetness of condensed milk tempered by the deep and bold notes of premium Malaysian tea for that delicately balanced and frothy finish. 

H.K. Tan begins the feast at Makan Makan Singapore Hawker with savory dimsum starters like the collagen-rich Chicken Feet (P 180-4 pcs) steamed with a sweet and tangy, thick flavorful sauce...

...and the Siomai (P 200-4 pcs) with each tasty bite delivering a juicy flavorful burst. 

Then, H.K. Tan presented the massive 12" Banh Mi (P 380) that's perfect for sharing. The secret to any perfect Banh Mi begins with the bread, and Makan Makan Singapore Hawker proofs and bakes their own baguette in-house for that light and delicately crisp crunch and airy texture. 

Completing the delectable play on contrasting flavors and textures are the medley of savory ingredients from the crisp pork and tender asado layered with the fresh crunch of assorted pickled vegetables. The sharp notes of the pickled vegetables cuts through the savory richness of the pork and the 12" Banh Mi by Makan Makan Singapore Hawker is gone in no time. Size matters, and the foot-long Banh Mi is an absolute must-try. 

I remember the first time I tried H.K. Tan's rendition of the popular Singaporean dish back in 2013 and I knew then it was a stand-out (more on my previous post from thirteen years ago here). At Makan Makan Singapore, the specialty Hainanese Chicken Rice Set (P 550) still hits the spot. 

From the fresh and springy texture of the juicy chicken down to its subtle yet refined savory richness, each bite lingers long on the palate taken up a notch with the trio of traditional condiments. A dab of ginger and chili sauce kicks up the flavors, best paired with...

...a bowl of soft and moist Hainanese Chicken Rice cooked and simmered in flavorful chicken stock. 

The light yet flavorful "pork rib tea" of Malaysia is another pick at Makan Makan Singapore Hawker. The Singaporean version of Bak Kut Teh (P 480) with fork-tender pork ribs simmered in Chinese herbs and spices is much lighter with its play on subtle and delicate notes. And the best way to enjoy it? H.K. Tan recommends dipping the pork rib in their imported soy sauce mixture plus some fresh chilies for just a whisper of soothing heat for clean, fresh and uncluttered flavors followed by a refreshing sip of the light broth. 

The Yard Long Bean Omelette (P 288) is another tasty surprise from the kitchen of Makan Makan Singapore Hawker drawing inspiration from the popular street food scene and dining tables of countless households in Malaysia. The fresh crunch from the long beans and soft, velvety smooth and fluffy finish of the eggs combine for another savory number that's deceptively simple yet satisfying. 

The celebrated noodle staple is also featured on the menu at Makan Makan Singapore Hawker with the Singapore Laksa (P 320) topped with hard-boiled eggs, fish cakes and succulent shrimps in a comfortingly rich and creamy broth. 

Available in mild or spicy, the Singapore Laksa is just what you need to warm the palate with its fresh flavors and ingredients. The briny sweetness of the plump shrimps comes through followed by the indulgent creamy finish of the broth, all made with the freshest premium ingredients for bold flavors following H.K. Tan's philosophy.  

More noods? Makan Makan Singapore Hawker's got you covered with the Bali Mee Goreng (P 380), a Malaysian stir-fried noodle dish with egg noodles draped in a mildly thick, sweet and savory sauce topped with shrimps, fried tofu and bok choy. 

Coated in the rich sauce, each chewy noodle delivers bold flavors for another hearty meal in itself at Makan Makan Singapore Hawker. 

The Indonesian Beef Rendang (P 540) at Makan Makan Singapore Hawker is H.K. Tan's homage to memorable lunches with his father by the park, with fork-tender slabs of beef simmered and slow-cooked for hours in thick coconut cream, lemongrass, galangal, garlic and a toasted blend of spices. The sauce itself becomes a meal paired with steamed white rice while the tender beef completes the savory richness. Traditional, nostalgic and slow-cooked, H.K. Tan faithfully shares his fond memories with this dish at Makan Makan Singapore Hawker. 

Then, there's the Dong Po Braised Pork Belly (P 520). The origins of the celebrated dish can be traced back to an "accident" as the famed scholar and poet Su Shi (also known as Dong Bo) prepared to cook pork belly. A chess game with a friend so engrossed Dong Bo that the pork cooked for hours. Suddenly remembering his pot slowly cooking for hours, he rushed back to the kitchen expecting a ruined dish burnt to a crisp. But to his surprise, the Dong Po Braised Pork Belly we know today is a pure pork lover's feast. 

Infused with the bright red notes of the sauce braised for hours, the Dong Po Braised Pork Belly is a masterfully executed dish highlighted by the buttery texture of the pork. You can slice a portion with a spoon and top it on rice along with a generous dab of the rich sauce and just sit back and enjoy the result of an "accident" from so many centuries ago. 

In between lavish bites of the Dong Po Braised Pork Belly, H.K. Tan served a familiar dish that's been a favorite of families with kids at Makan Makan Singapore Hawker. The Lumpiang Shanghai (420) densely packed with pork is just too good to pass up. But H.K. Tan adds his own creative twist served with a creamy mustard sauce for that subtle sweet and tangy finish to complement the crisp spring rolls. And it works. The mustard brings that gentle bite and sharpness to the savory spring rolls for another winner at Makan Makan Singapore Hawker. 

Of course, no Singaporean hawker fare is complete without some sweet & sour pork, and Makan Makan Singapore Hawker completes the feast with its version of Sweet & Sour Pork (P )420). Lightly crisp on the outside and moist and juicy inside, Makan Makan Singapore Hawker nails this all-time fave with their rendition. 

The Malay Assam Fish Curry (P 888) with whole pompano slathered in a rich sauce topped with okra, tomatoes and fresh chilies caps the sumptuous feast at Makan Makan Singapore Hawker. The play on layers of delicately sweet, sour, and spicy hints teases the palate enhancing the fresh and notes of the fresh fish for that elegant ending to a sumptuous lunch of Asian flavors inspired by countless fond memories of H.K. Tan. Extra rice? Yes, please...

A soothing cup of Malaysian Ipoh Coffee (P 160) caps the feast on a high note...

...paired with even more indulgent surprises from the kitchen like the soft Cinnamon Bun (P 130) drizzled with sweet caramel...

...and the Australian Famous Lamington (P 180) with moist sponge cake draped in chocolate and sprinkled with coconut, each one baked fresh in the kitchen. Now based in Australia as his second home, H.K. Tan is making new memories with the varied flavors of his travels.  

You can also opt for their decadent homemade Signature Thai Coconut Ice Cream (P 90 per scoop) made with double cream and absolutely no water for that luscious and silky smooth finish. The desserts may seem an odd fit to the Singaporean hawker theme, but one bite of the Cinnamon Bun, Australian Famous Lamington and the Signature Thai Coconut Ice Cream just settles the issue. It works. 

From starters to mains and desserts, H.K. Tan weaves the flavorful memories of his childhood and travels for another chapter in his restaurant journey. For H.K. Tan, these are the flavors of home, served everyday at Makan Makan Singapore Hawker.