Pasar 216 Bedok Central

Chee Cheong Fun freshly made to order using the cloth method. It comes in four flavours/fillings (plain, prawn, char siew and scallops). The thin and translucent white sheets of chee cheong fun are then coated in light soya sauce and garnished with roasted sesame seeds. Pair it with some mildly spicy chilli for some extra kick 》$5.50

📍 Pin Wei Hong Kong Style Chee Cheong Fun | #01-45

This stall has only four items on the menu but they are very popular for their freshly made pau. Other than the char siew pau and glutinous rice chicken (lo mai gai) that I have gotten for myself, they also have big (pork) pau and siew mai. The pau over here is freshly made and sells out like hot cakes fresh out from the steamer. Unlike the usual char siew with red sauce, the char siew buns here are Cantonese style with chunky pieces of bbq meat in brown sauce wrapped in a soft and fluffy bun. The lo mai gai is not overly greasy, infused with savoury sauces in the slightly sticky and tender-firm-to-the-bite rice.

Glutinous Chicken Rice 》$2
Char Siu Bao 》$1

📍 Hong Yun Bao 鸿运手工包 | #01-36

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

Low Seng Kim stall only sells 2 things on the menu, so you choose from either mee rebus or mee siam.

A perfect breakfast spot at this hawker centre, as they opened from early 6am till 2pm.

Many people come here for their Nyonya style of mee siam. A simple dish but packed with taste.

I love the gravy so much I finish the whole thing. A balance of sweetness and sourness as you mixed everything together, after you squeezing the lime.

I can’t even begin to describe how crowded 216 market is on a weekend, and when Chris Kway Chap is closed, the queue for Chai Chee Kway Chap gets even longer. Waited for around 1 hour just for my turn, and honest verdict - never again. Granted this was a decent bowl, with soft kway and herbal gravy, and actually very chew intestines. But that’s about it, nothing mind blowing nor worth fighting with the crowd. So queue at your own risk or choose a less crowded timing to try this!

Rate:🌟🌟

Generous portion of Lor Mee with fried fish that was crispy and complemented the entire bowl of noodles very well. And if you can’t get enough of their fried fish - you can order more on the side as well. While I enjoyed this, I thought that the gravy got watery pretty fast. Be prepared to queue for this, as the queue might get long especially during peak hours.

Rate:🌟🌟🌟