216 Bedok Food Centre and Market guide: 18 stalls we wholeheartedly recommend

1. Hong Heng Teochew Carrot Cake

Why visit? Hong Heng Teochew Carrot Cake is run by 216 Bedok Food Centre and Market’s very own chairman, 62-year-old veteran hawker Koh Lim Poh, who has been frying the dish for over 40 years. He previously peddled his fare in Joo Chiat in the late 1970s.

Unlike crisp-edged versions, Hong Heng’s carrot cake is soft with a gentle bounce, soaking up the egg and chye poh beautifully without turning mushy. Go early — the stall often sells out by early afternoon.

Crowd favourites: The white carrot cake (from S$3.50) is the more popular order over the black variation. The soft radish cake, which has a nice bounce, is fried with egg and generously topped with spring onions, which help cut through the richness.

Can’t decide between white or black? Get the yuan yang (from S$5), which gives you the best of both on one plate, no compromises needed.

2. Daoxiang Yummy

Why visit? This stall serves a classic Malaysian-style breakfast that’s surprisingly hard to find in Singapore, pairing chee cheong fun, yong tau foo and zai er (crispy beancurd skin) on one plate. 

We think this combination’s quite underrated in Singapore, and you shouldn’t knock it till you’ve tried it — it works beautifully, thanks to the contrast of textures and the sweet-spicy sauces.

The sweet sauce is well balanced, while the chilli adds just enough heat and depth without overpowering the other ingredients.

Crowd favourites: The combo sets are the way to go here. Set A (S$2.70) is very affordable and comes with chee cheong fun, zai er, and fish cake — which makes for a satisfying and affordable breakfast. 

If you are after something heartier, there are options with steamed cakes or dumplings, such as set D (S$4.80), which is a combination of yong tau foo, chee cheong fun, and a Nyonya dumpling.

3. Ah Goh Goh Traditional Satay Beehoon

Why visit? You can get proper old-school satay bee hoon at breakfast hours here, a rarity anywhere else in Singapore, since most places selling this dish open later in the day. 

The stall originally sold laksa and was helmed by another hawker. However, the current owner’s father took over the recipe and the running of the stall, though he had to switch to selling satay bee hoon eventually as the previous menu proved to be too demanding. 

Crowd favourites: The biggest draw here is the satay bee hoon (from S$5), generously coated in a Teochew-style peanut gravy, which is a smooth and savoury rendition, with just a touch of sweetness. 

Every plate comes topped with firm and chewy cuttlefish, tasty cockles, fresh kang kong, and flavourful slices of pork — if you love satay bee hoon, you wouldn’t want to miss trying this rendition. 

4. Prawn & Mee

Why visit? This stall serves up prawn noodles, done well with zero gimmicks, and is helmed by two culinary school grads, Raphael and Gladwin Yap. The duo used to run a fusion Japanese porridge stall but it didn’t quite land with the older Bedok crowd, so they switched things up entirely and went traditional — a move that seems to have worked in their favour.

The stock is boiled overnight with pork bones, with a noticeably higher ratio of prawn than most stalls bother with. This produces a cloudy and intensely flavoured soup. The prawns also come pre-peeled, a much-appreciated convenience, especially at lunchtime.

Crowd favourites: Things are kept simple here with just prawn noodle (from S$5.50) and pork ribs prawn noodle (from S$5.50). Both can be ordered dry or with soup, and each version is equally satisfying.

We love the dry version, which comes with chilli, pork lard, and fried shallots tossed through, with an accompanying bowl of that rich prawn-and-bone soup. The prawns are not overcooked, so they remain fresh and sweet, while the ribs are tender enough that you won’t need to work hard to get the meat off the bone. 

5. What the Puff! — 216 Bedok Food Centre and Market

Why visit? It’s not everyday that you find a curry puff stall manned by the younger generation, which already makes this one stand out before you’ve even tried anything. What the Puff! first came about at Changi Village in 2024 and has since expanded quickly across the island, with 216 Bedok Food Centre and Market outlet being one of its outposts. 

Two of the owners are siblings, and their parents were hawkers at 216 Bedok, so they grew up watching the trade closely.

Here, the fillings go well beyond the usual potato and sardine. You’ll find options such as cheese curry (S$2.50) and char siew chicken (S$2.50), giving the brand a unique edge over other more traditional curry puff stands.

Crowd favourites: The original puff (S$2), filled with curry potatoes, shredded chicken, and egg, remains the bestseller. The buttery pastry is light and not overly thick, breaking apart gently to reveal a generous, well-seasoned filling.

We also enjoyed the black pepper chicken puff (S$2.50), which is bold-tasting, with enough of a kick but yet doesn’t overwhelm. 

Aside from its flavours being a draw, the puffs are packed in little paper bags with a transparent window, adding to their old-school charm. They come served at just the right temperature, warm enough to enjoy immediately without burning your mouth.

In need of a midday snack? A puff from here goes perfectly with a cup of coffee from any of the nearby beverage stalls, such as Generation Coffee.

Discover the inspiring story behind What the Puff!

6. Generation Coffee — 216 Bedok Food Centre and Market

Why visit? What makes Generation Coffee great is that it does both traditional Nanyang-style kopi and speciality coffee well. If you’ve ever been torn between a local kopi and a flat white, this is one of the few places where you get to buy both!

Founded by former air force engineers Kenneth Lim and Zender Wong in late 2020, Generation Coffee has also introduced speciality coffee to a wider audience — including elderly patrons — by bringing it into a hawker centre setting. You can find it elsewhere on the island, at popular hawker centres such as Tekka Market and Hong Lim Market & Food Centre. 

Crowd favourites: The coffee here is brewed fresh to order using a full-sized espresso machine. In Singapore’s heat, the iced latte (S$4.40) is an easy favourite, and is smooth, creamy, and refreshing. If you prefer something sweeter, the iced Thai milk tea (S$2.60) is another popular choice.

The local kopi (from S$1.80) is made with a blend of Vietnamese robusta and Brazilian arabica beans, and unlike traditional stalls, they aren’t roasted with margarine or butter. The result is a healthier version with a cleaner finish that still maintains a robust flavour.

7. Omma Chicken Soup — 216 Bedok Food Centre and Market

Why visit? Opened by Kenneth Teo, Josiah Tan, and Toh Chyelong, Omma Chicken Soup serves up a localised take on Korean ginseng chicken soup, and has expanded rapidly to a few locations this year. Kenneth and Chyelong met while working at a Michelin-starred Korean restaurant, and that experience shows in the food. 

The samgyetang broth here is slow-simmered for eight hours, with no MSG, pork, or lard, yet remains deeply flavourful. 

Best of all, a bowl costs under S$10, a steal compared to the prices you’d typically fork out for samgyetang at a restaurant. Lest you wonder about its taste, we think its  queues that start to form by mid-morning — even though its location is quite tucked away — are testament enough to its taste.

Crowd favourites: The ginseng Omma (S$7.80) is the one to start with. It comes with a whole chicken leg that tears apart easily, and sits in a broth that’s mildly earthy from the ginseng rather than overpoweringly herbal. 

If you want a gentler version, the collagen Omma (S$6.80) is cleaner-tasting and a touch more approachable for first-timers since there’s no dang gui here. 

Do check out our latest feature on Omma Chicken Soup’s latest outlet at Yishun!

8. Hon Ni Kitchen

Why visit? Running at 216 Bedok Food Centre and Market since 1995, this Chinese-style nasi lemak stall has earned a reputation as one of the best in the east. The rice is cooked with the right balance of coconut milk and water, resulting in fragrant, fluffy grains with a creamy flavour that never turns clumpy.

Owner Jackie Tham is known for being extremely hands-on at the stall, from frying the stall’s much-loved golden, crispy chicken wings to making her own otah. Despite its popularity, the prices have remained remarkably affordable over the decades.

Crowd favourites: Prices vary depending on your selection of ingredients, with the coconut rice starting from S$0.70. We recommend the juicy chicken wing (S$1.50) or boneless chicken thigh (S$1.50), along with the thick-cut luncheon meat (S$0.70).

Don’t miss the homemade chicken otah (S$1), too — it’s one of the stall’s signatures. And don’t forget to add chilli to your plate. It packs a satisfying kick that complements the lightly flavoured coconut rice.

9. Cha Mulan — 216 Bedok Food Centre and Market

Why visit? Cha Mulan offers a refreshing alternative to the usual saccharine bubble tea beverages. Instead of relying on pearls, Cha Mulan’s menu is built around nourishing TCM ingredients such as peach gum, goji berry, snow fungus, and red dates, blending the appeal of bubble tea with the flavours of traditional Chinese ingredients. Everything is prepared fresh daily, and both the sugar and ice levels can be customised.

The brand was founded in 2024 by former fine-dining chef Kenneth Teo and his business partner Josiah Tan. (If you found their names familiar, yes, they’re also the ones behind Omma Chicken Soup a couple of listings up!) They’ve also since grown the concept into a chain, with outlets across Singapore.

Crowd favourites: You can choose from three tea bases — white peach oolong, lychee oolong, or osmanthus oolong. The Radiant Mulan (S$4.90) is Cha Mulan’s signature drink, combining peach gum, snow fungus, and goji berries with fragrant tea for a refreshing drink with a pleasantly chewy, jelly-like texture.

For something creamier, go for the Silk Mulan (S$4.90). Made with peach gum, goji berries, and fresh milk, it has a smoother finish while remaining light enough for an afternoon pick-me-up.

See more of our Cha Mulan favourites here.

10. Lim Hai Sheng Carrot Cake — 216 Bedok Food Centre and Market

Why visit? Popular carrot cake stall Lim Hai Sheng Carrot Cake, which has been around at Ang Mo Kio since the 1980s, is now at 216 Bedok Food Centre and Market.

It doesn’t serve up the ultra-crispy style of carrot cake. Instead, the version here is soft, moist, slightly crisp at the edges, and packed with egg and plenty of chye poh, without any spring onions for those who prefer to skip them. 

We’d recommend adding the shrimp-flavoured chilli if you can take spice — it brings a savoury, spicy kick that lifts the dish quite memorably.

Crowd favourites: The mixed carrot cake (from S$4), which gives you both white and black carrot side by side on a plate, is the easiest way to cover your bases. 

The black (from S$3) comes with a touch of sweetness from the dark sauce, while the white (from S$3) stays savoury and a little more delicate. Order whichever matches your mood.

11. You Zha Kueh

Why visit? Despite being open for only three days a week — or sometimes even fewer — this stall selling you tiao (also referred to as “you zha kueh” in Hokkien, hence its name) still draws long queues before most people have had their first coffee. This could be due to how everything is made by hand on-site, from kneading and shaping the dough of the you tiao — which translates literally to “fried dough stick” — right down to the frying.

The fritters’ light, fluffy texture is a result of owner Lee Teck Lee’s use of a special blend of flours for the dough stick, and refined coconut oil for frying, changing it every two hours to ensure every batch comes out fresh and cSo just do the sturisp.

Crowd favourites: The classic you tiao (S$1.50) is crisp and golden on the outside without being greasy, with a soft interior. 

If it’s sold out, the pandan you tiao (S$2), sesame ball (S$1.50), and salted buns in various flavours (S$1) are excellent alternatives. Expect the same freshly fried, crisp texture without the excess oil weighing these snacks down.

12. Bedok Soya Bean Drink

Why visit? Few breakfasts are as quintessentially Singaporean as a freshly fried you tiao paired with a cup of soya bean drink. While speciality soya bean shops are everywhere these days, there’s just something especially nostalgic about watching it being ladled from a giant container at a hawker centre — which is what you’ll get at Bedok Soya Bean Drink.

The soya bean drink here is smooth and freshly made, and you can customise the sugar level to suit your taste. 

Crowd favourites: The soya bean drink (from S$0.90) is about as cheap as breakfast gets in Singapore these days. The soya bean milk is thick and delicious. The soya beancurd (from S$0.70) has a firmer, more tofu-like texture than the usual silky versions you get at the bigger soya bean chains. 

You can also opt for grass jelly versions of the drinks and desserts, all at the same price.

13. Ah Li Ipoh Hor Fun Fish Dumpling

Why visit? If you love Malaysian fare, especially Ipoh hor fun, you’ll want to save this spot. This stall at 216 Bedok Market and Food Centre puts its own spin on Ipoh hor fun with a gravy that is lighter and clearer than the thick, starchy versions found elsewhere, resulting in a bowl that is flavourful but not heavy at all.

The freshly fried fish and prawn dumplings are the real highlight, cooked to order for a crisp, piping-hot finish. You can also customise your dish by mixing and matching different noodles and dumpling combinations.

Crowd favourites: The fish dumpling hor fun (from S$4) is the one to get. Smooth rice noodles soak up a light, savoury gravy, finished with vegetables and mushrooms. 

Add an extra side of the fried fish dumplings or fried prawn dumplings (from S$1 for two pieces) if you want extra crunch — they’re stuffed generously enough such that one or two on the side makes the meal quite substantial. 

14. Ondeh Kochi

Why visit? Run by a brother-and-sister team, this is the stall to head to if you’re after handmade Malay kueh and fried snacks that are fresh and authentic. The goreng pisang in particular has built a quiet but loyal following among regulars.

Crowd favourites: The goreng pisang (S$2.50 for three pieces) comes with a light batter and a custardy, almost creamy banana centre inside, a step up from the usual version you’d find elsewhere. 

The stall also offers a colourful spread of handmade kueh, priced at three pieces for S$5. Its kuih lopes (S$3), which features steamed glutinous rice tightly wrapped in banana leaves, is especially satisfying, pairing soft glutinous rice cakes with freshly grated coconut and smoky gula melaka syrup.

15. Chris Kway Chap

Why visit? Ask any kway chap fan in the east for a recommendation and Chris Kway Chap is bound to come up. Open only four days a week, it regularly draws long queues from diners who plan their visits around its opening days.

The secret lies in its clean, flavourful braise, where every ingredient, from pork belly to the various intestines, is carefully cleaned and braised separately. This extra effort keeps the offal free of unwanted odours while ensuring each item has the ideal texture.

Crowd favourites: There’s no time to overthink your order, the queue builds up fast (but also goes quite quickly)! The easiest choice is the one-pax set (S$6), while larger groups can choose up to the six-pax set (S$36).

Each set comes with pork belly, intestines, pig skin, tau pok, and a braised egg, served alongside silky-smooth kway chap in a dark, well-balanced broth.

16. Han Kee Fish Soup

Why visit? If you’re craving a bowl of fish soup for your soul, Han Kee Fish Soup is a definite go-to. Not to be confused with Han Kee at Amoy Street — which bears the same name and is also very popular — Han Kee at 216 Bedok is a completely separate operation, which has built its own loyal following in Bedok over the years.

The owner has reportedly been in the trade since 1979, and it shows in how dialled-in the broth tastes. The stall serves up Teochew-style fish soup, leaning light, clear, and subtly sweet, making for a wholesome bowl you could happily enjoy every day without getting tired of it.

Crowd favourites: The sliced fish soup (from S$5.50) comes with clean-tasting broth, fish slices, tofu, and vegetables. The fish slices are fresh and firm, with a bouncy texture. You can choose to pair the soup with either rice or your choice of noodles.

There’s also the seafood soup (from S$5.50) with prawns, or the fish head soup (from S$6.50), both equally comforting options.

17. Ah Boy Nasi Lemak

Why visit? Ah Boy Nasi Lemak, which used to be at Bedok 85 Market, has a simple yet modern look, with a clean white-and-red signboard and no flashy food photos — an aesthetic befitting of its two young owners.

Instead of the usual short-grain rice, Ah Boy uses basmati rice. It’s a small but distinctive touch that gives the rice a lighter, fluffier texture and a more subtle coconut flavour, allowing the ingredients and sambal to take centre stage.

Crowd favourites: The chicken rendang set (S$4) is the highlight. Here, rich, aromatic rendang gravy with just enough spice to add depth is generously ladled over tender chicken, and served with an overeasy egg. 

If you’re team fried chicken when it comes to your nasi lemak, its chicken wing set (S$3.50) won’t disappoint. The wing is marinated with lemongrass and spices before being fried till it is crisp and juicy. Don’t forget the sambal — it is so flavourful that it’s delicious even when eaten on its own with the rice.

18. Joo Chiat Chiap Kee

Why visit? This fishball noodle stall at 216 Bedok Food Centre and Market has more than six decades of history behind it, with its beginnings dating back to 1965. Now, Joo Chiat Chiap Kee is run by the third generation, though the second generation still drops by occasionally to lend a hand.

It’s not uncommon to spot long queues here, especially with elderly regulars who adore the stall’s tender, handmade yellowtail fishballs. Handmade fresh every morning, the fishballs are light, bouncy, and easy to eat, while the clear broth is delicately savoury with a natural sweetness.

Crowd favourites: The mee pok dry (from S$4) is the most popular order here, with noodles tossed in sambal chilli and topped with crispy pork lard and spring onion. Each bowl typically comes with a mix of handmade fishballs, a meatball, and a fish dumpling.

As the broth is clean and light, the soup options (from S$4) are just as popular. Everything here tastes pristine rather than briny, thanks to the use of fresh yellowtail instead of frozen fish.

For more places to eat around the east, check out Bored Tacos at Simpang Bedok, and Koffee Kollective, a quaint takeaway kiosk with matcha drinks.