Kacang Pool Mustafa represents three generations of culinary heritage at Geylang Serai Market & Food Centre, serving the Middle Eastern-inspired breakfast dish since the stall's founding in 1952. Now operated by Mustafa, who has helmed the business for over 30 years after taking over from his father, with his own sons joining on weekends, the stall exemplifies family-run hawker traditions passed across generations.
The kacang pool – a porridge-like preparation of stewed fava beans in tomato broth – traces its origins to Egyptian foul medames but has become firmly embedded in Singapore's Malay culinary landscape. The simple yet satisfying dish comes adorned with diced onions and sunny-side up eggs, offered as single (.50) or double egg (.50) versions. French bread on the side provides the perfect vehicle for soaking up the flavourful broth.
Operating daily from 6:30am to 2pm, Kacang Pool Mustafa caters primarily to breakfast and brunch crowds. The early morning hours suit the dish's nature as a substantial breakfast that powers people through their day, much like its Egyptian origins.
For those seeking authentic kacang pool from masters who have perfected the recipe over seven decades, Kacang Pool Mustafa remains the definitive destination at Geylang Serai.