Welcome to Bedok.

These puffs are seriously packed with generous fillings wrapped in golden, flaky pastry for a hearty, flavourful bite.

The original curry puff is comforting and rich, with fragrant curry potatoes, tender shredded chicken and egg bursting through every bite.

The sardine puff delivers a bold, savoury punch with its mildly spicy sardine filling, all tucked into that same buttery crust.

Filling, flavourful and downright satisfying. Perfect for a quick, tasty snack 》$2 Each

Apparently one of the OGs, going back a century. It's fine, better than some of the soup bcm I ate recently, especially the wantons.

Established in September 2008, this place was recommended by a colleague-influencer when our office was nearby, and I've been returning since then.
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Their rendition has a mild orange visual, with soft yellow noodles tossed with crunchy cabbage, tender beef slices, wispy chicken egg, and crisp green chili. Topped with juicy cucumber slices and a wobbly fried sunny-side-up egg.
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Has lovely smoky grainy salty meaty savoury eggy sweet spice flavour, a straightforward rendition.
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Mee Goreng
New Rezki Restaurant
@ 203 Bedok North Street 1 #01-469
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More details:
https://ivanteh-runningman.blogspot.com/2025/04/best-of-singapore-hawkers-mee-goreng.html

Coffee was more on the bitter side but the place is a nice spot to hangout and chill during the afternoon!

Chengdu-style hotpot chain that originated in China with interiors and deco making you feel as if you have stepped back into ancient China.

Spice lovers will relish their signature traditional spicy broth (牛油红锅), a robust blend of beef fats, Sichuan chilli, and pepper that’s perfect for cooking ingredients, though too oily for drinking. Those preferring gentler flavours can opt for comforting non-spicy broths like pork bone, tomato, or mushroom.

The selection is nothing short of outstanding, featuring premium cuts of meat, fresh seafood, exotic offal, and a vibrant variety of vegetables. Unlike typical hotpot spots, Xiao Long Kan does not have a self-service sauce station; instead, condiments are thoughtfully arranged at the table. Expect a well-balanced spread, including spring onion, parsley, coriander, garlic, chilli padi, oyster sauce, vinegar, soy sauce, and their signature sesame and chilli oil blend.

A Taiwanese classic that brings bold flavours and irresistible aroma to the table. The chicken is simmered and braised in a fragrant trio of soy sauce, rice wine, and sesame oil, then served bubbling hot in a claypot.

Every element of this dish captivates, from its deep, glossy sheen to its tender bite and rich, savoury depth. The slightly salty, umami-packed gravy makes it a perfect companion for a bowl of rice, soaking into every grain for an indulgent, well-rounded pairing 》$15 / Small

Known for its comforting fish head steamboat, this spot is often bustling during peak meal hours. Rather than braving the long wait with a rumbling stomach, I opted for their claypot noodles.

Served piping hot, the claypot noodles arrived bathed in a rich, velvety gravy, generously packed with pork, prawns, a medley of vegetables and egg. I requested a swap to mee tai bak, giving each bite a smooth, delightfully chewy texture. The hearty warmth of the dish was perfect for the chilly weather, offering a soothing, homely feel. Its lighter, more delicate flavours make it a comforting option that older folks would especially appreciate 》$11 / Medium + $1 Mee Tai Bak

Ice cream and freshly baked hot lava cookie is just a wonderful post-dinner dessert / sweet treat. The delightful warm cookie with rich and oozing lava ganache pairs perfectly with the dairy-free and oat-based dirty matcha ice cream. I like their matcha ice cream which leans more bitter than sweet. The only downside is they do not allow flavour tasting.

Dirty Matcha Scoop 》$4.80 + $2 (Oat-Based)
Chocolate Lava Cookie 》$7.50

Freshly made, steamed hot, and packed with flavour — the lo mai gai (糯米雞) from Hong Yun Bao is a rare old-school gem. The rice is fragrant and perfectly sticky without being mushy, generously stuffed with tender, juicy chicken. It’s the kind of comforting bite that’s getting harder to find these days.

And while you’re there, don’t miss out on their siew mai. Soft and impeccably marinated, these little bites are free of that overpowering alkaline taste you sometimes encounter elsewhere.

But here’s the catch: it runs out fast. Once the bao and rice are ready, the queue starts snaking and everything flies off the shelves as quickly as the steam disappears. Come early, or be prepared to wait.

Char Siew Bao 》$1
Glutinous Chicken Rice 》$2
Siew Mai 》$0.70

📍Hong Yun Bao 鸿运手工包 | #01-36

Craving something warm and comforting after a tough HIIT session, I headed over to Joo Chiat Chiap Kee for their fishball noodles.

The mee tai bak, tossed in chilli and crispy lard, packed a rich, spicy punch that was seriously addictive. Simple yet satisfying, every bite hit the spot. The soup was clean and light, with fresh handmade yellowtail fishballs, a meatball, and herh keow (fish dumpling).

Weekends can mean long queues, but it’s absolutely worth the wait. Compared to the Bedok 538 market outlet, this one just hits differently—the flavour and texture here just feel more on point. A comforting bowl that never lets me down 》$4

I had a delicious bowl of mee sua that was well-soaked in a flavourful broth filled with herbal goodness. The pork slices were generous and lean, and the texture of the mee sua was silky smooth without being too mushy even after sitting in the soup for some time. It was a satisfying and hearty meal with every bite being full of meaty and herbal flavours 》$4.50

Pork Ribs Fried Rice (排骨炒饭)

($6.70) Need to wait at least 15 minutes for food buzzer to be v i b r a t e and finally managed to order recommended dish (Pork Ribs Fried Rice). I really like their pork ribs to be tender and chewy and that not hard. I felt that their fried rice was not much taste except a bit of egg flavour. It's quite dry aftertaste tbh for fried rice.

Beijing Dumpling

($5.50) I felt that their dumpling skin was quite thick but the filling was not that bad and pair with vinegar.