Travelling around Singapore to sample different hawker cuisines takes up a lot of your time. But you can now sample the food cooked by next-generation hawkers of well-known stalls under one roof.

The Fullerton Hotel’s buffet-style Town Restaurant is launching a pop-up called Past Meets Future, Next-Generation Hawkers, where diners can enjoy free-flow hawker nosh at its dinner buffet on top of its regular spread.

The pop-up will featuring a new lineup of hawkers every month till August 2021, and is priced at $69++ per adult and $35++ per child.

Due to Covid-19 regulations, the buffet is not self-service. Instead, you can order unlimited helpings of the dishes you fancy and have them cooked a la minute and delivered to your table.

The first lineup of young hawkers will run from Mar 5 to 27. Here’s a look at the menu:

Cantonese roast meat specialist Eat 3 Cuts is run by 32-year-old hawker Sharon Poon, a NUS economics graduate who trained under a roast meat master making charcoal-roasted meats before venturing out on her own. She will be serving her signature Pipa Duck (named after the Chinese musical instrument it resembles). The meat is marinated for six hours before it is sliced opened, flattened and roasted to a crispy finish. You can also enjoy her Soy Chicken at the pop-up.

Charlene's father used to run another popular nasi lemak stall - Simpang Bedok Nasi Lemak. A Biomedical Science graduate from the University of Queensland, the 26-year-old hawker decided to open her own nasi lemak stall to carry on her father's hawker legacy. At the pop-up, get a taste of her version of her family nasi lemak recipe. It's served with fried egg, otah, chicken wings and topped with ikan bilis, cucumbers and peanuts.

Longtime hawker eatery Authentic Hock Lam Street Popular Beef Kway Teow at North Canal Road is now under fourth-gen ownership. It's known for its herbal, rich and thick beef bone gravy draped over beef slices, brisket, tendon and preserved vegetable. Hawker Edwin Tan, 38, has been learning the ropes from his father since he was 18, and has worked at his family's beef kway teow shop for 20 years. You can try his beef kway teow in either soup or gravy here.

Kway Guan Huat is known for hand-making its famously silky popiah skins for over 70 years using a closely-guarded family recipe. Third-gen hawker Michael Ker, 45, is a former pharmacist who took over his grandfather's business in 2013. He has done previous pop-ups at Town Restaurant, returns to offer more of his family's well-loved popiahs and kueh pie tees.

The March edition of this pop-up runs from Mar 5 to 27. Available only for dinner on Fridays and Saturdays at Town Restaurant, The Fullerton Hotel Singapore, 1 Fullerton Square, S049178. For reservations, call 6877 8911/ 8912 or email dining-rsvp [at] fullertonhotels.com.

Photos: The Fullerton Hotel Singapore