Watch my video review of the stall: https://youtu.be/__kNCscOLvM

Bai Nian yong Yau foo | A stall with only two years of history and located at People's Park Food Centre, they do a version of yong tau foo that is distinctly different from what you get elsewhere. They only serve yong tau foo pieces with soup and bee hoon, and instead of the normal tofu items, their pieces are emphasised around fillings such as soft meatballs with crunchy black fungus, prawn balls made with pure prawn paste and deep-fried bittergourd stuffed with fish paste.

They have only one tofu item which is a non-fried tofu puff that is denser than the usual tofu puffs you get. The broth has a nice stock richness that is slightly sweeter than usual. Big eaters take note: bee hoon is free flow here. The sauces on the side are the standard sweet bean (similar to hoisin) sauce and a chilli sauce which is incredibly spicy. If you’re not used to chilli, use with restraint.

The original stall is in Albert Centre, and the branch here at People’s Park is their second outlet. They used to have a branch in Segambut, Kuala Lumpur called Century Bai Nian Niang Dou Fu, but that has since closed down. They also only offer a soup version, no dry offering and all the yong tau foo items in every order are set, no alterations. Still, that doesn’t deter the immense popularity of this stall as the lunchtime queues can be insanely long.

Check out my video review here: https://youtu.be/DWfbh4FqeMY

Teochew Bakso | The Indonesian word for "meatball" is bakso, and the immediate assumption is that this stall must be Indonesian in some way but you’d be sorely mistaken.

They just sell Teochew fishball noodles here.

According to the stallholders we spoke to, they decided to name their stall as such because they were getting a lot of Indonesian and Indian tourists at People’s Park Food Centre over the weekends.

They gave the dishes names like mi bakso kering (fishball noodles dry) as they thought tourists would immediately identify with what they were selling. 

Beyond the quirky history behind the name, the fishball noodles here ($3/4) are extremely well done with a robust sauce that's big on savoury flavour, nice accents of smoky chilli and a subtle sweetness. 

There is a definite oil richness, and you can taste the fried dried prawns and onions in the sauce.

The savoury fishballs are handmade, large and come with a dense, meaty bite that is not common in many handmade ones these days. 

The downside is the noodles having a slight alkali smell to them, indicating that they purchased a non-premium grade noodle.

An interesting side point: Indonesian bakso is typically beef balls but depending on the region, you can find all kinds of varieties like chicken bakso and of course, fish bakso (fishballs).

Watch my video review here: https://youtu.be/3N1qVlaBWBc

Opened in just October 2016 is this bak kut teh outlet which is seemingly new but is associated with arguably the biggest name when it comes to bak kut teh in Singapore: Founder Bak Kut Teh.

Legendary Bak Kut Teh is located along South Bridge Road and is run by Chua Chui Chui, the daughter of the original owner of Founder.

They changed the name from Founder to Legendary to differentiate both brands as Founder is now focused on expansion and franchising. At Legendary, they are opting to keep the operations small and family-run with a strong focus on the quality. Only Sarawak peppercorns and fresh (not frozen) Indonesian pork is used for their combo ($9.50). You can tell when you bite into the prime rib: the texture has a soft and bouncy texture. The soup robust with a distinct peppery character.

In addition to the usual sides like pork liver ($8), braised tau pok ($5/8/10) and kiam chye ($5/8/10), their signature braised pig’s trotter ($10/16/20) and ngoh hiang ($10/15) are must-tries. They have also introduced steamed fish head dishes in Hong Kong and Teochew styles to cater to large dinner family gatherings.