10 stalls for the best food at Geylang Bahru Food Centre

An extensive selection of dishes await at Canton Delicacies. The stall was opened by ex-Marriott Tang Plaza Hotel chef Ericson Ng, whose specialities range from steamed pork with salted egg to nourishing double-boiled soups. Ng also does an excellent curry fish head, which is fragrant and generously portioned.

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Cheok Kee has been perfecting its braised duck for over 30 years. It begins with an aromatic gravy of spices and duck drippings, which is then used to cook the bird until the tender flesh grabs on to the same flavour. The broth is also added to the rice, whose richness is tempered by a tangy chilli sauce. The stall was awarded a Michelin Bib Gourmand in 2023.

(Image credit: CHEOK KEE 祝记 Braised Duck / Facebook)

Boasting no English name saved for the dishes’ descriptions, Ding Xiang is run by a couple from Shandong, China who serve handmade dumplings and noodles. The star is the red oil dumplings, which have a meaty interior, thin skin, and delicate folds that soak up the vinegary chilli sauce. Just as fantastic are the xiao long bao, and hot and spicy noodles.

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Both black and white carrot cake can be found at Heng Ong Huat, but the darker version is arguably better. There is a considerable amount of radish, which boasts crisp edges, a soft eggy centre, all led by rich soy sauce and a pungent sambal. Curiously, the stall also sells Teochew cold crab, which come packed with roe when in season.

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Hui Wei’s recent Bib Gourmand recognition will most likely result in a longer line, but the wait is worth it. The handmade noodles have a chewy texture, and the punchy chilli is reined in by a creamy egg yolk. For a lighter meal, the sliced abalone la mian offers a clean-tasting broth in between bouncy strips of abalone and meatballs.

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Ju Xing has screaming chicken toys hanging from their stall, but the real thing is far from rubbery. Each slice is tender and juicy, and contrasted against the crunchy beansprout and pickles that come with each order. The rice is not ignored too: slick, umami, and fluffy.

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To experience the best of Sheng Ji, go for the soya sauce chicken noodles. The savoury chicken has an alluring hint of spice, and both the meat and springy noodles are slathered in a thick, sweet-umami sauce. The dish is rivalled only by the dumpling soup, which contains crunchy bits of water chestnut.

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Most soon kueh sold today are factory-made, but this stall still does the traditional Hakka dish by hand. While the silky skin is rather thick, it makes for a hearty meal when combined with stuffings of dried shrimp, turnip, and mushroom. Other item to watch out for is the abacus seeds, which combine chewy mounds of dough with fried garlic and preserved vegetables.

(Image credit: Toa Payoh 93 Soon Kueh / Facebook)

Bigger is always better at Wen Wen. The stall serves its namesake dish with hefty portions of prawn, pork rib, and yellow noodles, while the big crayfish noodles contain thick examples. If size really does matter, order the crab steamboat, which has plenty of prawns, pork intestine, abalone, and cabbage in a tea-based broth.

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Can the humble spinach soup win awards? Michelin thinks so, giving Yuan Yang a Bib Gourmand for serving a version that is sweet and complex, with wisps of egg and heaps of crunchy spinach. The dish can be ordered with seafood, salted egg, or yong tau foo, as well as mee tai mak or Koka noodles.

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