What Is a Plancha | Spanish-Style Grilling at Old Airport Road Food Centre

In the world of cooking, a plancha is a Spanish style flat metal grill that operates at high heat ideal for searing meats, seafood, and vegetables quickly while locking in flavour. The word plancha literally means “metal plate” in Spanish, and the method is increasingly popular worldwide, from European fine dining to hawker centres in Singapore.

At Old Airport Road Food Centre, where diversity in cooking techniques shines, plancha-style cooking finds its own space among sizzling hotplates and expertly grilled local favourites.

Plancha Cooking in Singapore: The Hawker Twist

While the term plancha is Spanish, the cooking method shares DNA with many Asian techniques — especially those used in stalls across Singapore’s hawker culture. Some vendors at Old Airport Road Food Centre use a similar approach: cooking on super-heated metal plates to caramelize meat, seafood, and even tofu for that irresistible smoky char.

For example, the Western Barbeque stall often uses a searing metal griddle to achieve a crispy surface on its signature chicken chop very similar to plancha-style grilling.

How Does a Plancha Work?

A plancha typically heats to 550–700°F (290–370°C) — higher than a standard grill. This intense heat instantly sears the food’s surface, forming a flavourful crust while keeping the inside moist. In hawker terms? Think of it like the flat iron plates you see at teppanyaki or Western fusion stalls, but with an emphasis on speed and minimal oil.

Plancha vs. Local Grill Plates: What’s the Difference?

Plancha-Like Flavours at Old Airport Road Food Centre

While you may not find a signboard that says “Plancha Stall”, several stalls at Old Airport Road Food Centre replicate this style:

Western Barbeque (Stall #B1-53)

• Their sizzling chicken chop and pork chops are grilled on a flat metal plate until they develop a smoky crust — a key trait of plancha cooking.

Hua Kee Hougang Famous Wanton Mee

• While not grilled, their use of high heat to “flash-cook” ingredients in broth and oil mimics the fast-cooking benefits of a plancha.

Zi Char Stalls

• Many zi char stalls use superheated flat woks or plates to cook dishes like Sambal Stingray or Hotplate Tofu — which gives them a crusty, caramelised finish just like a plancha.

Pro Tip: Ask the hawkers about their cooking method many are happy to explain how their tools and techniques work

Benefits of Plancha-Style Cooking (And Why Hawker Stalls Love It)

• Fast service: Heat is instant and intense — perfect for long queues!
• Smoky flavour: That grilled edge you love in local BBQ dishes comes from plancha-style searing.
• Healthier food: Minimal oil, maximum taste.
• Retains moisture: Perfect for seafood like prawns, squid, and stingray.

The Plancha Trend Meets Singapore’s Food Culture

As global food trends merge with Singapore’s rich hawker heritage, plancha-style techniques are becoming more visible. From sizzling meats at Western stalls to pan-seared tofu and sambal seafood at zi char outlets, the spirit of plancha is alive at Old Airport Road Food Centre. So next time you bite into a perfectly grilled pork chop or smoky grilled squid at Old Airport, know this: you’ve just enjoyed a local twist on plancha cooking.

Final Words

Plancha might be a Spanish word, but the technique is universal — and it’s already a part of Singapore’s hawker DNA. At Old Airport Road Food Centre, you don’t need to search far to find sizzling meats, smoky seafood, and caramelised veggies grilled on blazing hotplates.

So if you’re a food explorer or a curious foodie searching for plancha-style cooking in Singapore Old Airport Road Food Centre is your hidden gem.