What is Singapore without hawker food? But do we think about the origin of our favourite hawker dishes and how they came to be? In this Ownself Make Chef Hawker Origins Lynch – we will take a hawker dish and present it in a way which is slightly different while staying true to the flavours. I will be exploring an old hawker favourite that is slowly disappearing and putting my own spin on it.

138 per pax

Sunday, 20 September 2026

1pm

email ownselfmakechef@gmail.com to chope your seats or WA 89499102

Menu

Pork Satay Pizza
Using our awesome high heat pizza ovens and slow fermented pizza dough, we create a pizza using grilled pork satay, topped with satay sauce and smoked pineapple

Ba Chor No mee
The best parts of Ba Chor Mee, sans noodles
Fried Meatballs
Hokkaido Pork Loin
Ownself Mince Pork
Chilli, Lard, Lardons, a soupçon of pork broth and vinegar

Dry aged yusheng
Dry aged fish with cucumber
Special dipping sauce of plum sauce, chilli and peanut brittle

Satay beehoon
A old hawker favourite which is slowly disappearing from our culinary scene. Beehoon smothered with satay sauce and topped with seafood, tau pok, pork, kang kong, beansprouts, cockles, and pork liver.

Soto Ayam deconstructed, fried chicken with soup
The best chicken is fried chicken and what is better than spiced chicken soup? The best of two worlds.

Nasi lemak with fried pork
Our signature twice steamed nasi lemak with sambal belachan with deep fried pork belly 

Fish soup
Extra rich and collagen filled fish soup made with fresh fish with Ah Hua Kelong
Sliced seabass
Ownself Make Giam Chye (salted mustard Greens)
Fried garlic and shallots

Orh-Nee You (Sweet Wu Kok)
Deep fried beehoon wrapped wu kok +gula melaka centre, shallots, gula melaka butterscotch and coconut ice cream