Bedok 128 Foodhouse

Formerly at Bedok South, this stall is now in Bedok North, a street away from 85 Fengshan Food Centre. While the other stalls here (kway chap & curry fish head) are more well-known, I'm a fan of this stall.
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The 5 spice roll is moist and tender with balanced meaty savoury salty spice flavour, the tofu beancurd is wobbly soft with grainy sweet notes, while the water chestnut cake has crisp edges and a soft texture with nice earthy sweet savoury notes.
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The prawn cracker fritter is non-greasy with a crispy crunch and sweet savoury shrimpy flavour. I also like the snappy Taiwanese pork sausage with its meaty savoury sweet flavour.
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The fried bee hoon / vermicelli noodles is pretty good, and they're generous with the sliced cucumbers. The chili is spicy sweet with a light kick, and they serve the rare pink egg sauce with sticky sweet notes. Yum. Stall only opens for dinner.
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5 Spice Roll / Wu Xiang Xia Bing
Wang Lian Xiang Wu Xiang Xia Bing
@ 128 Bedok North Street 2 #01-02
Opening Hours: Daily 4pm – 9pm
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More details:
https://ivanteh-runningman.blogspot.com/2021/11/best-of-singapore-hawkers-5-spice-roll.html

From Teochew Braised Duck Kway Chap
卤猪脚
Tabao version for this period.
Like the texture of soft moist skin so divinely smooth from the slow cooked pig trotters.
Highly recommended!

The sudden downpour calls for a piping hot curry fish head claypot ($22). Not the Assam style, this curry fish head is the "lemak" style with more coconut milk. Inside the cauldron lies a huge fish head, cabbage, lady's fingers, brinjals, tau pok and tau kee. One plate of rice is never enough when you have such dishes in front of you.

Maybe it’s psychological but the kway chap just feels less tasty leh. Like something is off with the ingredients and the soup. Oh well. Must try it once more before I decide if I need to break up with them.
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Definitely best hawker fish soup

Not the Assam style, this curry fish head is the "lemak" style with more coconut milk. Inside the cauldron lies a huge fish head, cabbage, lady's fingers, brinjals, tau pok and tau kee. One plate of rice is never enough when you have such dishes in front of you.

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