East Sg

Tracked down the granddaddy of "tao kwa pau's" that used to be in the coffeeshop opposite Katong 112 when Katong 112 was but a ghost town-like shopping centre. It now occupies a corner stall in this small hawker centre with an indoor trampoline park upstairs. You can't miss the bright yellow signboard with "Tao Kwa Pau • Duck Rice" on it when you're there. For me, the most important thing to note is that their food still taste the same - yay!
If you haven't tried "tao kwa pau", it's actually a fried beancurd that's been slit open and stuffed with a mouthwatering mix of chopped fishball, fried yam, cucumber and hard-boiled egg. A thick "lu zhi" (the gravy from braising duck in dark sauce and other herbs) is poured over it, while coriander is used as garnishing. You also get a bowl of their homemade spicy chili sauce for dipping. This traditional dish isn't easily found these days, so it's best to enjoy the best version of it while you can.