East Coast Lagoon Food Village

by | Dec 14, 2025 | Uncategorized | 0 comments

Overview

East Coast Lagoon Food Village is Singapore’s only seaside hawker centre, operating since the late 1970s along East Coast Parkway. With Balinese-style architecture and a breezy resort atmosphere, it’s the perfect spot after beach activities, water sports, or cycling.

Stall Reviews & Analysis

1. Geylang 29 Charcoal Fried Hokkien Mee (Stall 32)

Hours: Tue-Sun, 4pm-9pm

Review: A legendary stall with over 20 years of history, now run by the founder’s daughter Lilian using her father’s original recipe. The signature dish delivers exceptional wok hei thanks to traditional charcoal cooking methods.

Signature Dishes:

  • Hokkien Mee (from S$6) – prawns, squid rings, lard, with lime
  • Pork Belly Satay (S$1.50/stick, min 6)

Analysis: The charcoal method creates superior smoky flavor compared to gas stoves. Umami-rich with generous seafood portions. The lime squeeze is essential for balancing the richness.

2. Hwa Kee Barbeque Pork Noodle (Stall 45)

Hours: Thu-Sat, Mon-Tue 5pm-12am; Sun 12pm-12am

Review: Perfect for late-night cravings, this stall excels at tender, perfectly charred char siew. The housemade sauce strikes an ideal sweet-savory balance that complements the bouncy noodles.

Signature Dishes:

  • Wonton Noodles (from S$5)
  • Wonton Hor Fun (from S$5)
  • Fried Wontons (from S$3)

Analysis: The mysterious housemade sauce is the star here. Great supper option with midnight closing time.

3. Han Jia Bak Kut Teh and Pork Leg (Stall 42)

Hours: Daily, 11am-8:30pm

Review: Since 1963, this heritage stall has maintained loyal customers for over two decades. The comforting bak kut teh features herb-rich broth, and they’ve modernized with their own loyalty app.

Signature Dishes:

  • Bak Kut Teh (S$6.50)
  • Pork Leg – lean or fat version (S$6.90)
  • Pig’s stomach soup
  • Kidney soup

Analysis: Excellent value for money. The pork leg’s special herb-spice blend creates complex flavors. Both lean and fat versions offer extremely tender meat. Modern app integration shows smart business evolution.

4. Soon Huat Teochew Satay Beehoon (Stall 17)

Hours: Daily, 4pm-10pm

Review: Operating since 1960, this stall serves a unique dish that combines satay peanut sauce with rice vermicelli. The thick, flavorful sauce is mildly spicy, sweet, and nutty.

Signature Dishes:

  • Satay Beehoon (from S$6)
  • Satay Pork Rib Noodle
  • Cuttlefish Kang Kong Beehoon
  • Add-ons: prawns, lala, pork ribs, cuttlefish

Special: Satay beehoon paste available for purchase to recreate at home.

Analysis: A distinctive Teochew specialty rarely found elsewhere. The gloopy peanut sauce concept might seem unusual but delivers comfort food satisfaction. Fresh ingredients and tender proteins elevate the dish.

5. Song Kee Fried Oyster (Stall 15)

Hours: Thu-Tue, 4:30pm-9pm

Review: Worth the 30-minute wait during peak hours. This stall achieves the perfect oyster omelette texture – fluffy yet crispy with fresh, juicy oysters.

Signature Dishes:

  • Fried Oyster Omelette (from S$5) – with lime-infused chilli
  • Oyster Egg without starch (from S$7)

Analysis: The balance of egg-to-starch ratio is expertly executed. Not too starchy, with desirable crispy edges. The lime-infused chilli is a flavor game-changer. Option to request extra crispy preparation shows customer-focused approach.

6. Ah Hwee BBQ Chicken Wings & Spring Chicken (Stall 14)

Hours: Mon-Thu 3pm-10:45pm; Fri 3pm-11pm; Sat 12pm-11pm; Sun 12pm-10:45pm

Review: Family-run stall with a secret 20-ingredient marinade including five spice powder, Chinese wine, and ginger. The wings are perfectly grilled with crispy, golden skin.

Signature Dish:

  • Chicken Wings (S$1.30 each)

Analysis: Excellent value at S$1.30 per wing. The complex marinade creates depth of flavor. Crispy skin with tender meat inside. Enhanced by the accompanying chilli dip.

7. Stingray Forever BBQ Seafood (Stall 43)

Hours: Thu-Tue, 4:30pm-11:30pm

Review: Passes the stingray test with flying colors – soft, flaky fish that peels easily off the bone, paired with tangy sambal. Extensive seafood menu beyond stingray.

Signature Dishes:

  • Hottest Stingray (S$18)
  • Sweet & Sour Stingray T-bone (new)
  • Sambal Squid (S$13)
  • Calamari (S$15)
  • BBQ Sea Prawn (S$16)
  • Chilli Crab (market price)
  • Crayfish with Butter Garlic (market price)

Analysis: Strong across multiple seafood categories. The non-rubbery texture indicates fresh quality and proper cooking technique. Good range from spicy to mild options.

8. Lagoon Famous Carrot Cake (Stall 40)

Hours: Mon, Wed-Fri 12pm-10pm; Sat-Sun 8:30am-10pm

Review: Operating for over 50 years, now second-generation run. So well-known they added “Famous” to their name. Also serves award-winning popiah that won “Best of the Best” in City Hawker Food Hunt.

Signature Dishes:

  • Crispy Carrot Cake (from S$4)
  • Sweet Delicious Black Carrot Cake (from S$4)
  • Black & White Mixed (from S$6)
  • Popiah (S$2.20 per roll, 2 for S$4.20, 3 for S$6)

Analysis: The crispy version delivers on its name with soft interior and crunchy exterior. Black version incorporates prawns without excessive sweetness. The award-winning popiah features thin skin with fresh, balanced filling. Excellent value for sharing portions.

9. Choon Hiang (Stall 46)

Hours: Thu-Tue, 12pm-9pm

Review: Second-generation hawker operating for 40+ years. Only four dishes on menu, but all executed perfectly with charcoal fire creating signature smoky aroma.

Signature Dishes:

  • Fried Hokkien Prawn Mee (from S$4)
  • Fried Kway Teow (from S$4)
  • Fried Rice
  • Mee Goreng

Analysis: The focused menu allows mastery of each dish. Charcoal wok hei is consistent across offerings. Hokkien mee is more wet than dry but not gooey, with generous prawns. Mixing in the chilli is essential. Kway teow has good texture with cockles, bean sprouts, Chinese sausage, and fish cake.

10. Lagoon Leng Kee Beef Kway Teow (Stall 33)

Hours: Tue-Sun, 4pm-8:30pm

Review: Over 40 years old, now second-generation. Serves only traditional Teochew beef kway teow soup version. A lighter, less greasy option at the food village.

Signature Dish:

  • Beef Kway Teow soup (from S$6)

Analysis: The light, flavorful soup comes from hours of simmering beef bones. Tender beef cuts are the highlight. The tangy chilli accompaniment is essential. Regulars praise the consistent taste over decades. Freshly prepared per order ensures quality but may require waiting during peak times.

11. Zuo Ji Duck Rice (Stall 29)

Hours: Wed-Mon, 10am-6pm

Review: Listed among Singapore’s best duck rice stalls. Known for extremely tender meat and thick soy-based sauce flavored with star anise. Often sells out early.

Signature Dishes:

  • Duck Rice (S$3.50)
  • Duck Porridge (S$3.50)
  • Add-ons: braised beancurd, innards, hard boiled egg, peanuts

Analysis: Exceptional value at S$3.50. The soy-star anise sauce is aromatic and well-balanced. Duck breast slivers are consistently tender. Call-ahead ordering available. Early visit recommended to avoid disappointment.

12. Haron Satay (Stall 55)

Hours: Wed-Sun, 1pm-8pm

Review: Over 40 years old, serving generous portions of juicy chargrilled meat. Crispy exterior with tender interior, paired with fragrant peanut sauce.

Signature Dishes:

  • Chicken Satay (90 cents/stick, min 10)
  • Mutton Satay (90 cents/stick, min 10)
  • Ketupat/rice cakes (50 cents each)

Analysis: Excellent value at 90 cents per stick. The slight char adds flavor without dryness. The peanut sauce provides sweet-savory balance. Minimum order of 10 sticks is reasonable for sharing. Don’t skip the ketupat for textural contrast.

13. Leng Heng Chicken Rice (Stall 7)

Hours: Fri-Wed, 11am-7:30pm

Review: Serves Singapore’s quintessential dish at very affordable prices. Tender chicken with flavorful rice for just S$4.

Signature Dishes:

  • Steamed Chicken Rice (S$4)
  • Roasted Chicken Rice (S$4)
  • Lemon Chicken Rice (S$4)
  • Thai-style Chicken Rice (S$4)

Analysis: Unbeatable value. The variety of preparations (lemon, Thai-style) shows creativity while maintaining quality. Consistent tender chicken and well-seasoned rice across all variations.

14. High Kee BBQ Seafood (Stall 11)

Hours: Tue-Fri 3pm-11pm; Sat-Sun 1pm-11pm

Review: Essential seafood stop at East Coast. Serves zi char-style dishes alongside seafood specialties. Fresh seafood with “shiok” chilli paste. Be prepared to queue.

Signature Dishes:

  • Sambal Stingray (from S$12)
  • Chilli Crab (market price)
  • Fried Baby Squid (from S$15)
  • Sambal Kang Kong
  • Onion Omelette
  • BBQ Tiger Prawns

Bonus: Halal-certified

Analysis: The halal certification makes this accessible to more diners. Fresh seafood quality is consistent. The chilli paste is a standout. Good for group sharing with variety of dishes. Popularity means waiting, but worth it.

Recipe Recreation: Hokkien Mee (Home Version)

Ingredients (Serves 2-3)

  • 300g yellow noodles
  • 150g rice vermicelli (bee hoon)
  • 200g prawns, shelled and deveined
  • 150g squid, cut into rings
  • 2 eggs
  • 100g bean sprouts
  • 3 cloves garlic, minced
  • 2 tbsp pork lard (or vegetable oil)
  • 2 cups prawn/seafood stock
  • 2 tbsp dark soy sauce
  • 1 tbsp light soy sauce
  • White pepper to taste
  • Lime wedges
  • Sambal chilli

Cooking Instructions

Preparation:

  1. Soak bee hoon in water for 10 minutes, drain
  2. Blanch yellow noodles in boiling water for 30 seconds, drain
  3. Prepare prawn stock by boiling prawn shells and heads

Cooking:

  1. Heat wok on highest heat until smoking
  2. Add pork lard, let it sizzle
  3. Fry minced garlic until fragrant (15 seconds)
  4. Add prawns and squid, stir-fry for 1 minute
  5. Push seafood to the side, crack eggs into wok
  6. Scramble eggs briefly, then mix with seafood
  7. Add yellow noodles and bee hoon
  8. Pour in 1 cup stock, toss everything together
  9. Add dark soy sauce, light soy sauce, white pepper
  10. Add remaining stock gradually while tossing
  11. Add bean sprouts in the last minute
  12. Cook until noodles absorb sauce but still moist
  13. Plate and serve immediately with lime and sambal

Key Tips:

  • Wok must be extremely hot for wok hei
  • Don’t oversoak bee hoon or it becomes mushy
  • Keep noodles slightly wet, not dry
  • Squeeze lime just before eating

Sample Menu Planning

Light Meal (1-2 people, ~S$15-20)

  • Chicken Rice (S$4)
  • Fried Oyster Omelette (S$5)
  • Fresh coconut juice (S$3)

Hearty Meal (2-3 people, ~S$30-40)

  • Hokkien Mee (S$6)
  • Satay – 20 sticks (S$18)
  • Carrot Cake (S$5)
  • Sugarcane juice (S$3)

Seafood Feast (4-6 people, ~S$80-100)

  • Sambal Stingray (S$18)
  • Chilli Crab (market price ~S$40)
  • BBQ Chicken Wings – 10 pieces (S$13)
  • Sambal Kang Kong (S$8)
  • Fried Baby Squid (S$15)
  • Fried rice to share

Late Night Supper (2 people, ~S$25-30)

  • Wonton Noodles (S$10 for 2)
  • Chicken Wings – 8 pieces (S$10.40)
  • Beef Kway Teow soup (S$12 for 2)

Budget-Friendly (1 person, ~S$10)

  • Duck Rice (S$3.50)
  • Carrot Cake small (S$4)
  • Ketupat (S$0.50)

Dish Analysis by Category

Best for Wok Hei (Smoky Flavor)

  1. Geylang 29 Hokkien Mee – charcoal cooking
  2. Choon Hiang – all dishes with charcoal fire

Best Value for Money

  1. Zuo Ji Duck Rice – S$3.50
  2. Leng Heng Chicken Rice – S$4
  3. Choon Hiang Hokkien Mee – from S$4

Best for Sharing

  1. High Kee BBQ Seafood – variety of zi char
  2. Song Kee Fried Oyster – perfect sharing portion
  3. Lagoon Famous Carrot Cake – designed for groups

Best for Late Night

  1. Hwa Kee Barbeque Pork Noodle – until midnight
  2. Stingray Forever – until 11:30pm
  3. High Kee BBQ Seafood – until 11pm

Heritage Stalls (40+ years)

  1. Soon Huat Satay Beehoon (since 1960)
  2. Han Jia Bak Kut Teh (since 1963)
  3. Lagoon Famous Carrot Cake (50+ years)
  4. Choon Hiang (40+ years)
  5. Haron Satay (40+ years)

Best Unique/Specialty Dishes

  1. Soon Huat Teochew Satay Beehoon – rare Teochew specialty
  2. Lagoon Leng Kee – traditional Teochew soup version
  3. Stingray Forever Sweet & Sour T-bone – new innovation

Delivery Options via GrabFood

Available Stalls:

  • Geylang 29 Fried Hokkien Mee
  • Hwa Kee Barbecue Pork Noodle
  • Han Jia Bak Kut Teh
  • Soon Huat Satay Beehoon
  • Haron Satay (Bedok outlet)
  • Leng Heng Chicken Rice

Special Offer: Free delivery (up to S$3 off) with GrabUnlimited subscription

Also Available: GrabFood Dine-in service for deals when eating on-site

Transportation: Book GrabRide directly to East Coast Lagoon Food Village

Practical Tips

Best Times to Visit:

  • Early dinner (5-6pm) – avoid peak crowds
  • Late breakfast/early lunch (10-11am) – some stalls open
  • Weekday evenings – less crowded than weekends

What to Bring:

  • Wet wipes (essential for chicken wings, satay)
  • Mosquito repellent (outdoor setting)
  • Cash (some stalls may not accept cards)

Parking:

  • Ample parking at East Coast Park
  • Consider cycling or taking Grab to avoid parking hassle

Best Strategy:

  • Scout all stalls first before ordering
  • Share dishes among group for variety
  • Order popular items from busy stalls first (longer wait)
  • Save drinks and desserts for last

Dietary Considerations:

  • Halal: High Kee BBQ Seafood (certified)
  • Vegetarian options: limited, mainly at zi char stalls
  • Most stalls can adjust spice levels

Location & Contact

Address: 1220 East Coast Parkway, Singapore
Getting There: Bus, car, bicycle, or Grab
Nearby: East Coast Beach, water sports facilities, cycling paths

Post-Meal Activities:

  • Walk around the lagoon
  • Watch waves at the beach
  • Digest with a seaside stroll
  • Fresh coconut or sugarcane juice from drink stalls

Guide compiled from HungryGoWhere article dated September 20, 2023