The $1 food carnival returns to Yishun with dishes like wagyu beef burger and mentaiko omelette rice

Photo: Yishun Park Hawker Centre
Photo: Yishun Park Hawker Centre

Who says good things don’t happen in the “siao lang” town of Yishun? For budget foodies, they do, ’cause the $1 Carnival is returning to Yishun Park Hawker Centre for its second edition. Taking place on the afternoon of June 29, the event will feature 26 veteran and young hawkers, with signature dishes from each stall going for the low price of $1.

It’s set to the earnest theme of Hawker Heroes, in a bid to appreciate those who labor for hours in the kitchen. Besides classics like chicken rice, roti prata, prawn noodles, and potato epok epok, the festival will also dole out creations like pork congee from Li Fang Congee, lala white bee hoon by XLX Modern Tze Char, Sino-Indo nasi lemak ayam taliwang from Nasi Lemak Ayam Taliwang, and even Smokin’ Joe’s wagyu beef burger.

Plus, look out for dishes by young hawkerpreneurs such as Seafood Pirates’ mentaiko omelette rice, Ah Lock Tofu’s hakka meatball rice bowl, and curry chee cheong fun from Yap’s Noodle. Other participating names include The Outslider, 51 Noodle House, Ah Tan Wings, and Tuck Shop.

Photo: Yishun Park Hawker Centre
Photo: Yishun Park Hawker Centre

Each time you get in line at a stall, you can purchase up to two portions of the $1 item. And since it’s the King of Fruits’ season now, the event is bringing in 1000kg worth of Mao Shan Wang, D13, D24, and Red Prawn varieties going for just $1 each. To get your hands on ’em, you’ll have to first show the durian booths your $1 food receipts.

Since it’s a family-friendly carnival, expect to see fringe activities like kids’ craft sessions, a face painting corner, a $1 weekend bazaar, a hawker stall photobooth, and a workshop on how to choose good durians.

 

FIND IT:
$1 Carnival – Hawker Heroes is on June 29, 11am-5pm at Yishun Park Hawker Centre, 51 Yishun Ave 11.

Free entry.
MRT: Yishun

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CITY: SINGAPORECATEGORY: FOOD & DRINKSUB-CATEGORIES: F&B NEWS

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