Ask about the key element of local heritage in Singapore and you're likely to hear one resounding answer: hawker culture. Singapore hawker centers are large food markets ringed by stalls that serve everything from full meals to snacks and drinks.
You'll usually find a selection of local dishes as well as flavors from across the world, including China, Malaysia, and India. The culinary artisans at Singapore’s hawker centers have nourished generations across diverse backgrounds. Hawker food goes beyond satiating hunger: It stands as a legacy that unites all Singaporeans.
Singaporean chef Danny Ng Wei Jun (formerly of Jiwa Singapura in Tysons Galleria) takes over the kitchen of Michelin-starred Cranes for a four-course dinner developed specially for Smithsonian Associates that features a menu that reflects the history of Singaporean hawkers. He offers an overview of hawker culture and each course’s connection to it. For instance, a rojak dish, a kind of sweet and sour fruit salad and one of the oldest dated items, was once sold illegally on bicycles but over time it has found a legitimate home in most hawker centers.
Note that the menu (available to download on this page) is subject to change.
This program is also available from 5 to 7 p.m.
Know Before You Go
- Please note: The price includes meal and gratuities; drinks are not included and may be purchased separately at the restaurant.
General Information
