We too have a plan for East Coast! And that is eating tasty hawker food together at East Coast. The areas of East Coast GRC consists of Bedok, Changi-Simei, Fengshan, Kampong Chai Chee and Siglap. Let’s check out the various food hunt available in East Coast GRC. Here are some of my personal favourite hawker food. There are still good foods around the East Coast GRC waiting to be explored!

Bedok 85 (Fengshan Market & Food Centre)

Do you know that there are 3 bak chor mee stalls at Fengshan Market & Food Centre? They are namely Xing Ji Rou Cuo Mian, Seng Hiang Bak Chor Mee, Ah Poh Minced Meat Noodle. Featuring my favourite bak chor mee stall from Xing Ji Rou Cuo Mian. Unfortunately, Xing Ji Rou Cuo Mian sells only soup bak chor mee. If you’re craving for dry bak chor mee, head over to Seng Hiang Bak Chor Mee which is located literally next door. What I like about Xing Ji Rou Cuo Mian, the soup is flavourful with fried garlic fragrance yet not too oily. Amidst the cloudy broth, you also spot bits and pieces of minced meat floating. The noodles are springy with no yucky yellow wax taste. The meatballs are firm to bite.


Bedok Corner

There is only 1 Hokkien mee stall at Bedok Corner with only a simple Chinese character, 麵 meaning noodle. It has been my favourite Hokkien mee stall for many years. A delicious plate of stir-fried Hokkien mee simmered over traditional broth, served with fried prawns, slices of squid and bean sprouts. The moist thin bee hoon and yellow noodles have soaked up all the umami flavours from the traditional broth. The chilli sauce acts a gentle spiciness to this Hokkien mee, it also has a sweetness that complements.


Bedok Interchange Hawker Centre

Jit Sing Satay

Never get enough of tasty satay. You might not see queues at this stall but there are many who have already ordered. Wanted to order mutton satay but already sold out. We’ve ordered pork and chicken satay. These satays are charcoal-grilled leaving juicy, succulent meat with lovely charred bits. The peanut sauce is of thicker consistency and adds a unique fragrance to the satay.


Song Zhou Fried Carrot Cake

Soft and moist carrot cake with lots of garlic and preserved radish. What I like is the caramelised edges of the carrot cake that brought back many childhood memories. This plate of carrot cake has a nice balance of savoury preserved radish and sweetness from the dark soy sauce. Don’t say I didn’t share my personal tips. I will only buy when the uncle is frying. The taste is just different when if it’s fried by his son or another person. You can identify him from the stall banner.


Teo’s Noodles

The old school fishball noodle with minced meat is available in both dry and soup version. I like both equally. The dry version is slightly sourish with vinegar added. The soup is light but packed with sweetness. Generous ingredients such as fishballs, meatballs, minced meat, white and orange fishcake. Smooth noodles with QQ fishballs that kept you craving for it! There is also an option for you to upgrade this bowl of fishball noodles with razor clams.

Blk 216 Bedok Food Centre and Market

Lao Er Teochew Porridge

The dishes available are on rotation such that you will never sick of patronising them again and again. Comfort Teochew porridge with sweet potato alongside with these side dishes. Some of the must-order dishes, handmade fish cakes, handmade ngoh hiong, steamed pork belly, stir-fried fish, braised meat with tau pok. Not sure about you but I feel these dishes are cooked with love, just like homecooked food.


Hong Yun Handmade Buns & Bedok Soya Bean Drink

These soft fluffy buns are handmade in-store daily and come in a variety of fillings such as char siew, minced meat, lotus paste and more! My favourite will be char siew bun. Be sure to reach early as the buns get sold out very quickly. If you’re hanging around Bedok 216 market in the afternoon, also spot the busy uncle marinating and mincing meat for the next day.

There are around five soya bean stalls found at Blk 216 Bedok Food Centre and Market. I will always buy from Bedok Soya Bean Drink. The soya beancurd is pillowy smooth yet firm in texture with the right amount of sugar syrup. While the soya bean drink comes with a rich, beany flavour and doesn’t have the grainy or diluted taste.


216 Prawn Pork Rib Noodles

Along the same row as Bedok Soya Bean Drink, this prawn pork rib noodle stall is run by two grannies. Not the type of prawn noodle soup that makes your mouth exploded with flavours. But homely, light and old school style of prawn pork rib soup. I will always drink till the last drop without worrying that I will get thirsty later.

Chai Chee Cai Tou Guo

The legendary old school carrot cake sticks might be new if you stay in the West. They are deep-fried in a huge wok of oil and served piping hot. It gets pretty addictive that you can’t stop eating these! However, I have to admit that they’re pretty greasy!


418 Bedok North Ave 2 Roasted Delights

Had roasted duck noodles for brunch. Simply love this tender charcoal roasted duck with herbal sauce. You may spot Chinese angelica root and wolfberry in the herbal sauce too! And some crispy pork lards if you love it. Occasionally, they also give complimentary soup with cabbage, chicken feet, anchovies, soybeans.


Changi Village Hawker Centre

A hearty bowl of beef noodles in thick, rich and sticky darkly satisfying gravy. The beef shank pieces are flavourful and grow more tender with each bite.


Simpang Bedok

The Art of Mee Pok – Jalan Tua Kong Lau Lim Mee Pok

Unfortunately, we’re not a fan of their mee pok but their meatball and fish ball. The meatball and fish ball are springy with ‘doink’ factor. Moreover, the fishball does not come with a fishy odour which makes every bite a pleasant one.


Ya Wang Chuan Qi – T&D 136 Coffeeshop

Ya Wang Chuan Qi, located along the same stretch of shophouses as Nakhon Kitchen (Bedok). They serve charcoal-grilled roast ducks, char siew and roast pork belly. Their roast duck is savoury, the meat have thoroughly impregnated with the marinated sauces. These dark char siew is caramelly with a layer of decadently fats and slightly charred at the edges.


Share with us your favourite food from East Coast GRC at the comment box below!

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