Singapore is a place where street food rules: it’s ubiquitous, delicious, and impressive in its diversity. At Chomp Chomp in the West Village, chef Simpson Wong cooks up the bold, pungent flavors of his hometown, where he says many locals stop at hawker stands for a quick morning meal on the way to work.
Popular breakfast dishes derive from the cuisines of different ethnic groups that live on the island. According to Wong, the Malays prefer Nasi Lemak ($14), a platter with rice cooked in coconut milk, alongside pieces of curry chicken, lamb rendang (a dish that involves stewing meat in a variety of Southeast Asian spices until it gains a smoky, herbal quality), anchovies, peanuts, and sambal—a funkalicious chili-shrimp paste. The different components are in small portions, so the dish isn’t too heavy.
Indians have brought their cuisine to Singapore too. Murtabak ($9), roti, filled with minced beef, is like a savory pancake, light and crispy.
Meanwhile, the Teochew Chinese population enjoy eating Chye Tao Kueh ($14), cubes of radish that are thrown in the wok with shrimp, Chinese sausages, chives, bean sprouts, and egg. The soft, melt-in-your-mouth bites absorb the smoky char from the wok, making them all too easy to devour one after another.
Chomp Chomp is currently only open at night, so go when you’re in the mood for breakfast for dinner.
7 Cornelia St.
Monday to Thursday, Sunday
5:30 p.m.–10:30 p.m.
Friday & Saturday
5:30 p.m.–11 p.m.