Fo Lai Ping: Changi Airport’s Famous Vegetarian Stall Returns in Hougang

After becoming a coffeeshop operator for two years, I’ve learnt that having a well-balanced stall mix is key to a thriving space — and a vegetarian stall is always a must-have. But finding the right partner? That’s often the hardest part.

That’s why I’m especially excited — and honestly, quite emotional — to finally share that Fo Lai Ping Vegetarian has made its comeback at Tam Chiak Kopitiam in Hougang.

If you’ve worked at Changi Airport anytime in the last few decades, the name Fo Lai Ping will probably ring a bell. Uncle Jimmy used to run a humble yet extremely popular vegetarian stall at Changi Airport Terminal 1’s staff canteen, starting in 1986. For solid 23 years, his stall was a go-to for hearty, affordable, and flavourful vegetarian food. But after retiring, Uncle Jimmy took a step back from the F&B scene. Now in his 70s, he only made his signature vegetarian yusheng at home every Chinese New Year — something his loyal fans (including me!) would always preorder without fail.

Year after year, as I tucked into his yusheng, I’d wonder aloud: Will we ever get to eat Uncle Jimmy’s vegetarian food again?

After over a year of conversations — and gentle persuasion — Uncle Jimmy finally agreed to step back into the kitchen. Not at the airport this time, but at Blk 212 Hougang Street 21, inside our Tam Chiak Kopitiam.

It took me a while to announce this because I wanted to give him time to get comfortable. After all, it’s not easy to return to the hustle of running a stall, especially after a long break. Uncle Jimmy took things slowly — settling in, adjusting his recipes for larger-scale service again, and gradually rolling out more dishes to ensure everything was just right.

Now that things have stabilised, I’m so proud (and relieved!) to say: He’s back and better than ever.

Start your day with his vegetarian bee hoon — perfectly stir-fried with a light wok hei, and topped with all your favourites: soft braised cabbage, sweet vegetarian char siew slices, and crispy mock goose. It’s the kind of breakfast that reminds you of the good old days, when food was made with heart.

The vegetarian kway chap is honestly one of the highlights at Fo Lai Ping, and you’d be surprised how many regulars swing by just for this. The herbal broth is light yet aromatic — not overpowering, but just enough to perfume the silky smooth kway with comforting flavours. Each bowl comes with a satisfying mix of mock intestines (with a delightfully chewy texture), braised tofu, soft tau pok, and of course, braised egg — firm, flavourful and soaking up all that sauce like a sponge. It’s hearty, yet doesn’t leave you feeling heavy. If you’re new to the stall and not sure what to order, this is the dish that’ll convert you into a regular.

If you’re craving something richer, try his vegetarian laksa — creamy, fragrant and just the right amount of spice. The broth is comforting, not too heavy, and packed with that signature lemak flavour we all love. I also highly recommend the lontong, which features soft rice cakes drenched in a light, aromatic coconut curry with tender vegetables — a dish that tastes like it came straight from someone’s home kitchen.

And it doesn’t stop at breakfast.

From the afternoon onwards, you can go for their satisfying vegetarian zichar menu. The vegetarian assam fish blew me away — the tangy, spicy gravy clings to the “fish” slices and reminds me of the hawker centre versions, except this one is completely plant-based. You’d never miss the meat. The Buddha’s Delight (Luo Han Zhai) is also beautifully done — loaded with black fungus, mushrooms, and cabbage, braised until everything soaks up the umami-rich sauce.

It’s such a joy to welcome Fo Lai Ping back into the scene — and I’m so proud that Uncle Jimmy chose to restart his journey with us. If you’re in the Hougang area, come by, have a meal, and say hello to Uncle Jimmy. He might be shy, but he’ll be happy to know his food is still bringing comfort to so many of us.