Once again, The 50 Cents Fest returns to Chinatown for its third year as part of the 25th Singapore Food Festival. Taking you back in time to the 1930s — with dishes that either feature main ingredients from or have their roots in that era — the weekend pop-up food market will set up stalls at the 100m-long Chinatown Food Street, with over 40 vendors hawking 48 different types of local fare, street snacks, and desserts.
To rowdy up the nostalgic festivities, the line of shop houses will be adorned in multi-hued neon signs and retro decor, with dance performances by ’30s-style Taxi Girls and a cappella grooves by local group 1023, back-alley barbers offering haircuts for a mere $2, and free augmented reality experiences showcasing the daily lives of samsui women and opium smokers of the decade.
Like the vintage vibes, the price tags here are just as old school, with dishes starting from 50 cents and capping off at $3 — which is still considerably more affordable than what you pay at hawkers and food courts these days.
For those of you who might get overwhelmed by the variety of options — here’s our take. For us, must-try dishes include the oyster sauce shredded chicken hor fun ($0.50), which was originally created by Woh Hup Food Industries in the ’30s when it was a noodle kiosk in Chinatown; gula melaka ice ball ($0.50), and lontong ($0.50). Here are some of the festival’s other food highlights.
Kopi gu you and banana ball ($0.50 each)
This drink’s combination of butter and black coffee is rumored to be opium smokers’ go-to cup for a throat-soothing swig. As for the banana ball, it apparently has its origins in the breakfasts of early Portuguese immigrants, and the fritters subsequently made their way to street hawkers in the form of goreng pisang.
Kerabu bee hoon ($0.50) and black pepper crab ($2)
Kerabu bee hoon is a Peranakan version of Chinese rice vermicelli, tossed with a marinade of shallots, belacan, lime juice, ginger, and toasted grated coconut; while the classic black pepper crab finds its namesake spice as a significant source of income for Singapore way back when.
Uttapam ($0.50) and fish molee ($1)
Once an affordable meal for laborers, the dosa-like dish came to our shores from South India, brought in by Indian immigrants. The fish molee, a creamy fish curry creation that’s light on spice, has Indian and Portuguese origins, and was introduced to Singapore in the ’30s.
Besides these signatures, look out for homegrown brand Tong Heng Bakery and its walnut cookie, made with the same recipe it’s been using since it was established in 1935. One of Singapore’s oldest restaurants, Spring Court, will also whip up its original kong bak pau creation that’s been around since it opened in 1929. And if you’re looking to stock up your pantry, swing by the booth of Anthony The Spice Maker, who’s been selling spices for more than three decades.
FIND IT:
The 50 Cents Fest is on from July 28-29, 11am-11pm.
Chinatown Food Street, Smith St.
MRT: Chinatown
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