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Albert Hawker Centre
Bai Nian Niang Dou Fu serves variety of Chinese cuisine such as Yong Tau Fu, Bean Curd Soup, Bitter Gourd Yong Tau Fu and many more!
Rather than giving you a smorgasbord of mediocre items to choose from, you just pay one price and get 7 pieces of handmade, bite sized yong tau foo.
There’s prawn balls, pork balls, bittergourd, white, black and gold bean curd rolls which are made with from a combination of fish, prawn, squid and pork filling.

Tiong Bahru Market & Food Centre
-Tiong Bahru Lor Mee is the most popular hawker food around Singapore. Each bowl of lor mee is crowned with homemade ngoh hiang, lor bak, braised egg, fish cake, fried fish and fried dumplings and drowned with its special gravy.
-Chai Chee Noodle Village
Bak Chor Mee, which translates to minced meat noodles, is a Singaporean noodle dish popularly sold as street food in hawker centers and food courts.The noodles are tossed in vinegar, minced meat, pork slices, pork liver, stewed sliced mushrooms, meat balls and bits of deep-fried lard. Bak chor mee can be categorised into two variants, dry and soup version. Most dry versions come with slices of stewed mushroom, minced pork, slices of lean pork and sometimes, fried ikan bilis, atop noodles tossed in a punchy chilli-vinegar sauce, while soup versions are lauded for the depth of pork flavour in its broth.
-Juan Ji Fishball Noodle serves Singaporean and Chinese cuisine.
They offer Fishball Mee Hoon Soup, Fishball Noodles and more

-Koh Brother Pig's Organ Soup has a long history of serving pig offal soup since the 1950s. The stall serves pork balls, lean pork slices and the various intestines.
All the organs e.g. pig liver, belly, lean meat are tender and cooked to the right texture.
The broth is always the soul of a good pig organ soup, freshly brewed daily from pig bones and mustard vegetables; the soup comes with the natural sweetness from the pig bones and a tinge of saltiness from the mustard vegetables.

Golden Mile Hawker Centre
Hokkien Mee. One of the favorite local food in Singapore is Hokkien noodles. Egg noodles and rice noodles are stir-fried together with egg, sliced pork, prawns, and pieces of lard. It is garnished with sambal and lime for a spicy and tangy kick.
Geylang Bahru Hawker Centre, Singapore
Kueh are bite-sized snack or dessert foods originating from Malaysia. It is a term which may include items that would be called cakes, cookies, dumplings, pudding, biscuits, or pastries in English and are usually made from rice or glutinous rice. In Malaysia, Brunei, Singapore and Indonesia to refer to sweet or savoury desserts.
Kueh are more often steamed than baked, and are thus very different in texture, flavour and appearance from Western cakes or puff pastries.
In almost all Malay kueh, the most common flavouring ingredients are grated coconut (plain or flavoured), coconut cream (thick or thin), pandan (screwpine) leaves and gula melaka (palm sugar, fresh or aged). Their base and texture are built on a group of starches: rice flour, glutinous rice flour, glutinous rice and tapioca. Two other common ingredients are tapioca flour and green bean (mung bean) flour (sometimes called "green pea flour" in certain recipes).