Welcome to Simpang Bedok.

Incorporated in October 2007, this stall boasts a good variety and range of dishes, being known as having 'something for everyone'.
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Their rendition of Kampung style has loose fluffy seasoned rice, crunchy string beans, juicy cucumber, wispy whisked chicken egg, and crisp fried ikan bilis / anchovies. Carries smoky grainy fishy salty vegetal sweet eggy savoury spice flavour.
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Completed with firm crunchy kerupuk ikan tenggiri / mackerel fish crackers with fishy savoury salty flavour, and a soft fried sunny side up chicken egg with eggy sweet savoury flavour.
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Nasi Goreng
Spize
@ 338 Bedok Road
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More details:
https://ivanteh-runningman.blogspot.com/2026/01/best-of-singapore-hawkers-nasi-goreng.html

From New Mahamoodiya Restaurant
Masala Dosa with the usual sides.
Could be a regular to this.

Was scrolling around social media and got to learn about the existence of Ritch’s Lechon at The Bedok Marketplace — these folks had taken over the original spot where The Naughty Chef had first set up stall within The Bedok Marketplace that is right beside The Burning Oak. A newly-opened stall at The Bedok Marketplace, these folks should be quite easy to locate considering how it sports a rather simple signboard, while illustration of the various items that they serve up can be found hung around the entire stall that helps to catch the eyeballs of those whom are passing by. There is also a pretty prominent menu board that is located right beside the counter that showcases what they have to offer. Based on the namesake of the stall, it is already fairly obvious that Ritch’s Lechon is an establishment that specialises in serving up Filipino fare — Lechon in particular. It is interesting to note that Ritch’s Lechon serves up both chicken and pork versions of Lechon; namely Lechon Manok and Lechon Banoy respectively. There are also some other non-Lechon dishes that are being served up at Ritch’s Lechon which includes Lumpiang and even Leche Flan that is being served up at Ritch’s Lechon as well.

One thing that piqued our interest with Ritch’s Lechon is the availability of the Lechon Manok — the Lechon Manok is actually the chicken rendition of the pork version of the Lechon that some might already know about and does seem to be quite an uncommon dish around the island; Ritch’s Lechon also does serve up the usual Lechon that we already come to know as the Lechon Baboy. Whilst most establishments serving up Lechon either serves the item as-is or with white rice, Ritch’s Lechon does serve up their Lechon offerings featuring quite a number of carb options — this would include mashed potatoes, Aglio Olio pasta, Seafood Pasta, Green Salad and Rice. For our order of the Lechon Manok, we went for the Lechon Manok with Aglio Olio. Digging into the Lechon Manok itself, the Lechon Manok is served in a format that is rather similar to the Lechon Baboy with the chicken thigh being chopped up — considering how this is a spit fire-roasted chicken, there is some similarities that one can find with the Lechon Manok with roasted chicken commonly found at stalls serving up Hainanese Chicken Rice, though the Lechon Manok would be the more flavoursome one of the two. The skin is less greasy and carried a roasty note as compared to the roasted chicken from Hainanese Chicken Rice stalls, while the meat is much more tender and juicy as well with a more full and plump bite. In comparison to the standard pork-rendition of the Lechon however, the Lechon Manok carries a much milder flavour partially due to the use of white meat — the difference in the meat already causing the slight difference in the flavour profile with the herbs used such as the bay leaf, garlic, onion and pepper also felt milder as what we would typically find in the pork-rendition of the Lechon. The Aglio Olio features standard spaghetti that is tossed with chili padi, garlic, herbs, cherry tomatoes and pepper — we do feel that there is a lack of olive oil fragrance with the Aglio Olio and it could also definitely make do with a bit more oil to lacquer around the noodles, though it does hint of a slight hint of pepper and garlic, with the cherry tomatoes carrying a refreshing burst of tanginess; the chili padi also giving it a good kick of spiciness as one bites on them. Do opt for the soup that they offer complimentary on the side; this does seem to be a Lechon Sinigang which is a savoury and sour soup that is pretty hearty — almost akin to that of salted vegetables soup that comes with a slight sweetness from the addition of corn, and features scraps of Lechon Baboy within as well.

Giving their Leche Flan a go, these are initially stored in plastic containers but the folks at Ritch’s Lechon would plate them up for dine-in patrons. The Leche Flan can be described as a Creme Caramel dish, though we did find that this would still be a little different from the usual caramel pudding dish that we have come to know. For one, the Leche Flan does come a lot more dense instead of pudding-like, though it is especially smooth whilst at it. Whilst typical caramel pudding carries a slightly more eggy note with a hint of sweetness from the caramel drizzled above, the Leche Flan itself does carry a rich sweetness that suggests the use of condensed milk, whilst drizzled in sugar syrup — this does make the Leche Flan feel a little bit on the sweeter side, though should be expected considering how it is a Filipino dessert. Filipino cuisine has started to become a little bit more easier to find in the past number of years, with stalls serving up Filipino cuisine being situated in food courts, coffeeshops and hawker centres having sprouted up quite a fair bit in recent times. Ritch’s Lechon is one of the few establishments that chooses to specialise on Lechon, though the availability of Lechon Manok does remain fairly rare even within such establishments. Considering how little exposure we do have on Lechon Manok, we wouldn’t be able to comment on how authentic the Lechon Manok at Ritch’s Lechon is. Ritch’s Lechon does keep its offerings pretty wallet-friendly; the prices of its Lechon offerings range from $7 to $12, with the lowest priced item being the Lechon Manok with Rice whilst the priciest item will be the Lechon Baboy with Seafood Pasta and Lechon Baboy with Green Salad. For those whom are curious on what Lechon Manok is all about (or even looking to expand their knowledge on Filipino cuisine in general), Ritch’s Lechon is a spot to be added to the list to check out.

Very popular eatery with apparently a long history. Saw that almost every table had the wonton mee, so of course I had to try it myself. Noodles were thicker than typical which gave it a more satisfying bite, and I thought the sauce they were mixed in was delicious. Charsiew leaned on the meatier side which was not my preference but it was good too. Overall, not the best I've had but a pretty delicious bowl all the same! We also had a damn good plate of sambal sweet potato leaves, as well as the hokkien mee and claypot chicken rice which were good. A satisfying comfort meal!

($10) I felt that the sauce for tater tots was quite strong taste in term of smokiness and sourness. We didn't managed to eat finish as we just overordered too much a bit.

($15) consisted of signature fatty beef (didn't tried), honey mustard crispy chicken (I felt that it's quite spicy flavour for me and also crispy chicken was slightly hard to cut) and bourbon bbq pulled pork (exclusive) (I felt that it's was quite smoky and creamy at same time at least pulled pork was soft and easier to cut through).

The must-have item on Botak Jones menu has to be the double baked cheese potato. Creamy mashed potato mixed with cheese and topped with even more cheese. This is just sinfully delicious 》$5

"Craving some mouthwatering kebabs? Look no further than EPIKebabs (East Village), where you can indulge in some seriously delicious options that are sure to satisfy! And that’s not all—they also offer vegetarian-friendly choices, so there’s something for everyone to enjoy.

To make things even more exciting, with #BurppleBeyond, you can grab their tempting $15 set deal (save ~$7). Don’t miss out—head down today for a satisfying feast!"

There is usually quite a bit of a shift in the tenants operating out of The Bedok Marketplace every now and then, and it does seem that some of the stall units there had recently seen yet another change of tenants that are occupying a stall space there. We got to learn about the opening of Hello Jello through social media — these folks had taken over the the shop unit that is located right beside the outlet of Chocolate Origin there; the same stall unit had once operated as a stall serving up Penang Assam Laksa as well as one that was serving up Thai l-style shaved ice desserts and some point of time. Still being designated as a stall that served up desserts, Hello Jello is a stall that specialises in shaved ice desserts — Hello Jello proclaims their offerings to be pretty much “Ice Kachang with a modern twist”, and also mentions that their shaved ice desserts are “made with lots of TLC”. The menu at Hello Jello is segregated into two (2) sections; one dedicated to Jello Dessert Bowls, while the other category focuses on Juices and Shakes.

One thing worth noting about Hello Jello is how they serve up their shaved ice desserts with toppings that seem to be mostly made in-house; whilst there is no option that allows patrons to choose between their desired toppings to form a bowl according to their patrons, patrons are still able to add their desired toppings to the various shaved ice desserts with pre-defined elements anyway. Skimming through the various offerings that they have listed down in the Jello Dessert Bowls section of the menu, the Yuan Yang Bowl was an item that stood out in particular for us — the Yuan Yang Bowl is described to come with elements such as Coffee Jello, Earl Grey Jello, Brown Sugar Konjac Pearls, Coconut Jelly Soba, Gula Melaka, Vanilla Cream and Coconut Milk. We were also advised by the folks from the stall that the item is best to be had after giving all of the elements in the bowl a good mix. With all that being said, perhaps the purists in us preferred to have the different elements of the Yuan Yang Bowl separately on its own — each component is definitely well made here with the Coffee Jello, Earl Grey Jello and Coconut Jelly Soba being the clear standouts here; we have definitely not have local-style shaved ice desserts with jelly components where the jelly carries such a profound note of the element that it is flavoured with.

The Coffee Jello came with a good caffeinated kick, while the Earl Grey Jello came with that aromatic fragrance of earl grey tea which felt way less artificial and more intense in flavours than that of the red tea jelly that we are used to getting from dessert stalls at hawker centres, food courts and coffeeshops. Even the Coconut Jelly Soba also pretty much hit the spot for us with the how it carried that slight saltishness that one would typically detect from that of coconut water — we also note that the coconut jelly strips also came with a thinner width as opposed to the same that is served by other establishments as well. Considering how the shaved ice comes with other elements such as Gula Melaka, Vanilla Cream and Coconut Milk and that the only elements of coffee and tea are with the jelly, the notes of the combination of coffee and tea doesn’t come together like how Yuan Yang as a beverage would. That being said, kudos to the folks of Hello Jello for managing the level of sweetness of the Yuan Yang Bowl well considering the use of other elements like Brown Sugar Konjac Pearls, Gula Melaka and Vanilla Cream.

During our visit to Hello Jello, we had also given their Avocado Sago & Coconut Soba a go as well; the Avocado Sago & Coconut Soba feature elements such as Sweetened Sago, Brown Sugar Konjac Pearls, Gula Melaka, Vanilla Cream and Coconut Milk. We did feel that the Avocado Sago & Coconut Soba was the better of the two Jello Dessert Bowls that we have had when consumed with all of the elements mixed us. Whilst featuring a similar base note considering the use of Gula Melaka, Vanilla Cream and Coconut Milk with the shaved ice, this was a particularly refreshing bowl considering the use of avocado mousse that was fresh almost to the likes of avocado milkshake that’s thick, buttery and rich without being too creamy nor jelak; the sago providing a dimension of chew at the same time. Overall, it does seem that Hello Jello is an establishment that delivers on what they claim themselves to be — its offerings does seem to see a modern fusion of Taiwanese-style desserts that had been incorporated to the local shaved ice desserts that we are familiar with and had grown to love. Where their Jello Dessert Bowls are of concern, it is very evident that these folks had taken a lot of care and effort in those offerings that allows their jello-based items to shine and distinguish themselves from what others have been serving up. Sure; the price point of its Jello Dessert Bowls are on the steeper side with prices ranging from $5.90 to $7.50 a bowl, though we would still recommend giving these folks a go at least once just to see what they are all about!

The fish ball soup from Jalan Tua Kong Lau Lim at Simpang Bedok offers a delightful experience with its very soft yet slightly bouncy texture, striking a perfect balance that enhances the overall enjoyment of this traditional dish.

The 10-inch Five Italian Cheese Pizza from The Naughty Chef at The Bedok Market Place is a delightful indulgence for cheese lovers.
This white pizza features a rich and creamy blend of Pecorino, Romano, Taleggio, Gorgonzola, Fontina, and Mozzarella cheeses.
Each bite offers a harmonious balance of flavours—from the sharpness of Pecorino to the tangy notes of Gorgonzola—complemented by the gooey texture of melted mozzarella.
It's an exquisite choice for those seeking a sophisticated twist on traditional pizza with authentic Italian flair.
Only $17

The battered chicken cutlet from The Naughty Chef at The Bedok Market Place offers a satisfying bite with its thinly coated, deep-fried boneless chicken thigh.
The marination with salt enhances the flavour without overpowering it.
Accompanied by a generous portion of straight fries and a side of fresh green salad, the dish is well-complemented by a creamy mushroom sauce that adds richness.
Overall, it's a delightful combination of textures and flavours that makes for a hearty meal.
Only $14