Food Republic invites you to journey back to the streets of Singapore’s hawker legends with its newest outlet that continues the brand’s efforts to preserve local hawker culture. This newest location, which launches on 20 March 2026, is a delicious addition to Mandai Wildlife Reserve – Singapore’s premier attraction, and the world’s first nature and wildlife destination.
Housing a conservatory of 23 carefully curated stalls of top heritage hawker favourites, legacy recipes, and well-loved local brands that not only appeal to tourists but locals as well, Food Republic Mandai brings Singapore’s vibrant street food nostalgia to life. This latest food atrium opening by Food Republic, like others, is also a thematic experience designed to transport diners back to the hawker culture of yesteryear, while expounding on Mandai Wildlife Reserve’s iconic features. Drawing inspiration from the site where the outlet is situated, the interior design as well as multiple photo spots recreate the charm of old-school street hawker scenes.
Offering a rich mix of comforting classics and time-honoured flavours, homegrown brands take centre stage. With multi-generational recipes and decades of experience behind their backs, they come together under one roof to celebrate and showcase Singapore’s rich and diverse culinary cultural legacy in a nostalgic, heritage-forward setting.
Food Republic Mandai also features the first Food Atrium outlets of Boon Tat BBQ Seafood, Tanjong Rhu Pau, Old Amoy Chendol and Mr Coconut, alongside Nya Nya Nonya Laksa, Huat Huat BBQ Chicken Wings, Shou Yi Fried Fritters, Chinatown Tutu Kueh, Yang Sayang Chicken and more.
Top heritage hawker favourites and well-loved local brands at Food Republic Mandai include:
Boon Tat BBQ Seafood (First stall in Food Republic): Beginning in 1985 as a hawker push cart along Boon Tat Street, it is known for its signature secret sambal sauce made of over 10 spices including candlenut, then gently sandwiched between fragrant banana leaves and grilled over fire. This award-winning BBQ seafood name in Singapore is best known for its grilled seafood and sambal dishes, including BBQ Sambal Stingray, BBQ Sambal Sotong, BBQ Lala, Chilli Crab, and Sambal KangKong.
Tanjong Rhu Pau (First stall in Food Republic): Delighting generations of Singaporeans for over 30 years with its traditional and authentically handmade pau, made from scratch daily in small batches using a signature yeast-free dough. Signatures include Da Pau, or “big bun” and Char Siew Pau, infused with a balanced sweet–savoury secret recipe sauce, homemade char siew, and distinct smoky flavour that long-time customers immediately recognise.
Old Amoy Chendol (First stall in Food Republic): Starting as a street stall along Amoy Street in the 1950s, Old Amoy Chendol was Singapore’s sole chendol specialist. Selling only one item, its founder fussed over the ingredients like a true artisan, obsessing over perfection – provenance, production, freshness, and consistency. Today, their insistence on perfection – provenance, production, freshness, and consistency remains, with three non-negotiables: freshly cold-pressed coconut milk, charcoal-brewed coconut palm sugar syrup or gula melaka, and natural pandan chendol with zero preservatives.
Shou Yi Fried Fritters: Shou Yi sparks a wave of nostalgia with its traditional street snacks that make many in the older generation reminisce about their childhood memories. The secret behind these simple yet flavourful bites lies in the treasury of family recipes passed down four generations to Shou Yi’s current brand owner, Adrian Koh. Only the finest flour goes into making the dough, which creates the distinct frosty and crispy texture of the fritters.
The flavoursome retrospective doesn’t end there. Other local favourites and tourist must-tries such as Nya Nya Nonya Laksa, Huat Huat BBQ Chicken Wings, Chinatown Tutu Kueh, Yang Sayang Chicken and more further round out this one-stop heritage-inspired destination for Singapore’s most beloved hawker classics.
