93-year-old Ming Chung makes its food hall debut
Ming Chung White Lor Mee dates back to 1933, making it 93 years old in 2026. Now helmed by its fourth-generation owner, the brand makes its food hall debut at ION Orchard. Its signature Henghua-style white lor mee offers a different take from the familiar dark, thick-gravy version.
For longtime fans, this adds an Orchard Road stop for a familiar favourite. For newcomers, it is a chance to try a recipe that has outlasted several generations of Singapore’s dining scene.
Image from Food Opera
Michelin-recognised soups and Bib Gourmand Thai food
Two additions bring Michelin recognition to the line-up. Ah Er Herbal Soup has been recognised from 2017 to 2026, serving double-boiled soups brewed from scratch for four hours daily.
Meanwhile, family-run MP Thai has received the Michelin Bib Gourmand distinction for three consecutive years, from 2024 to 2026. Known for its homemade sauces and chicken-broth-based dishes, it gives diners another option when they want something beyond local hawker fare.
Image from Food Opera
The new stalls to look out for
Among the 18 new brands is Berempah Bros, founded by MasterChef Singapore Season 2 winner Derek Cheong. Its first food hall outlet serves aromatic berempah dishes, including Ayam Berempah. Joining it is Hillman Restaurant, the Cantonese institution established in 1963 and known for paper-wrapped chicken and traditional claypot cooking.
Noodle fans have two additions to consider. First Street Fried Prawn Noodles is helmed by the second-generation owner of First Street Teochew Fish Soup. Its fried Hokkien mee uses a prawn broth simmered for more than six hours. For a soupy alternative, Wang Ha Ha Big Prawn Noodle prepares its broth with pork ribs, prawn heads and clams over seven to eight hours.
The choices also stretch from Hakka Bond Express’s thunder tea rice and yong tau foo to Chef Lup Roasted’s herbal roasted duck and char siew. Parkson Bak Kut Teh offers both herbal and peppery versions, while Ye Lai Xiang Mixed & Curry Rice comes from the team behind the familiar Teochew porridge supper spot.
Other newcomers include Swee Choon Tim Sum Express, Wah Eng Beef Noodles, Ai Shan Claypot Express, Royal Haylam Western and Today Hainanese Chicken Rice. Sunny Island Bar adds traditional coffee and tea alongside mocktails and tropical slushies. For a takeaway bite, the new Treasure Bakery offers bakes such as Beef Shepherd’s Pie, Earl Grey Cranberry Roll and Sapphire Blueberry Tart.
Retro shopfronts, live coffee roasting and snacks to take home
The makeover extends beyond the menus. Stalls sit within shopfronts inspired by 1970s Orchard Road, borrowing the look of barber shops, beauty salons, bookstores and photo studios. It gives the basement food hall a nostalgic setting for its refreshed mix of businesses.
There is craft to watch, too. At LiXin Teochew Fishball Noodles, diners can see fishballs and fish dumplings, or hee kiao, being handmade at selected times. Ask at the stall if you want to catch a demonstration.
Toast Box also introduces its first outlet with live coffee roasting. Alongside it comes Nanyang Supremo, a new blend combining Colombian Supremo Arabica and Robusta beans. Slow-roasted with butter and sugar, it is developed as a milder alternative to the brand’s Signature Blend.
Before leaving, browse Orchid Gallery, a new retail corner featuring Thye Moh Chan, IRVINS, Tiap Tiap, Shun Dat and I Love SG. The selection brings together Teochew pastries, salted egg snacks, Peranakan food, durian treats and Singapore souvenirs for anyone picking up something to take home.
