Danlao – Scrambled Egg Rice Stall With Interesting Toppings at Maxwell Food Centre

Scrambled eggs on toast might be a brunch staple, but these days, another egg dish has been drawing crowds. Danlao, a new hawker stall at Maxwell Food Centre, serves up rice bowls that are draped in a silky, eggy blanket and topped with various ingredients – char siew, chicken cutlet, and more. 

This scrambled egg rice specialty stall is the brainchild of four young hawkers. We even heard that two of them were former chefs at Eggslut Singapore, so they definitely know how to cook up a creamy scramble. Only now, the kitchen churns out comforting Hong Kong cha chaan teng-inspired bowls instead of American-style sandwiches. The stall’s name, in particular, Danlao, translates to ‘egg boss’ in Cantonese – a hint at their mastery of the silky egg dish. 

The concise menu features just five different options. An eggy mixture is first cooked in a wok till slightly runny, then draped carefully over a scoop of jasmine rice. We enjoyed the soft curdles and creamy texture of the scrambled egg, and especially when paired with a generous slab of red-hued, well-seasoned crispy chicken cutlet ($6).

Another popular choice: glistening char siew ($6) – with thin, tender slices finished with a sweet glaze and smoky char. 

Tomato ($4.50) is quite the sleeper hit. Unlike the usual Chinese stir-fry, the rendition features distinct layers of scrambled egg and tomato. The tangy jam-like texture, with blistered yet juicy tomatoes, was a delicious juxtaposition to the richness of the eggy scramble. 

Other less fancy toppings are also available, including shrimp ($7), and luncheon meat cubes ($5). The stall opens from 11am from Monday to Saturday, and we’d recommend swinging by early if you can to beat the office lunch crowd. When we dropped by on a Tuesday morning, there was already a small line that formed.  

MissTamChiak.com made an anonymous visit and paid its own meal at the stall featured here.