85 Bedok North Street 4
85 Fengshan Centre
Singapore 460085

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Friday:
Open 24 hours

Saturday:
Open 24 hours

Sunday:
Open 24 hours

Monday:
Open 24 hours

Tuesday:
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Wednesday:
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Thursday:
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Reviews

From the Burpple community

BATTLE OF THE BEDOK 85 BAKCHORMEE!๐ŸฅŠ

Bedok 85 hawker is always my first hawker choice for dinner, because the bak chor mee soup stalls there are only mostly open at night! I used to eat Ah Poh Minced Meat Noodle during my schooling days (back when there were no food review platforms). It was only when I read more food reviews did I make the switch to XIng Ji Rou Cuo Mian. Having been a loyal fan of Xing Ji Rou Cuo Mian for the past 10 years, at every visit to bedok 85 hawker, the same qns will pop up - whether to eat from the left (Xing Ji Rou Cuo Mian) or to give the right stall (Seng Hiang Bak Chor Mee) a try. So anyway, during this particular visit, the aim was to try Seng Hiang. But upon reaching the hawker centre, I saw a lot more people ordering and eating from Xing Ji Rou Cuo Mian and almost wanted to back out. But decided to stick to the intended plan to try Seng Hiang (purple bowl pictured here)

So this is my verdict: Overall, Xing Ji Rou Cuo Mian (white bowl) still wins my heart!๐Ÿ’—

-Seng Hiang Bak Chor Meeโ€™s noodle seemed more soggy and were clumping up just a few seconds after the bowls were served.
-Seng Hiang Bak Chor Mee has alot more visible minced meat chunks! As compared to Xing Ji Rou Cuo Mianโ€™s where the minced meat is all disintegrated everywhere and I cant really have a mouthful of minced meat at one go to taste it by itself.
-Seng Hiang gave alot more cut chillies than Xing Ji!
-The soup portion given by Seng Hiang seemed a little too little? I finished my soup even before I finished the noodles and pork ball
-Lastly (this point may matter for lazy ppl haha): For Seng Hiang, you are given a buzzer and you will need to self collect the food and balance the tray of hot noodle soup to your table. For Xing Ji Rou Cuo Mian, they will deliver the hot noodles right to you!

Price wise, both are the same. Small bowls for $3. For Seng Hiangโ€™s $4 bowl, you get 9 pork balls instead of 5 pork balls. Noodle portions for $3 and $4 bowls seemed pretty much the same.

1 Like

Enjoy both white and black carrot cake at the same time! The carrot cake was soft but not mushy. White version was served in eggy chunky blocks and piled on top of the other, whereas the black version was more scrambled style.

Overall I preferred the black carrot cake as it was more moist, had a nice amount of sweetness, and was nicely charred.

๐Ÿ“Location:
85 Bedok North Fried Oyster (01-63)
Fengshan Market & Food Centre
Blk 85 Bedok North Street 4
Singapore 460085

1 Like

๐Ÿฆ๐Ÿœ Yummy prawn noodles (S$5). Ordered the dry version which comes with a bowl of soup. Mix of yellow noodles and thin bee hoon with a few prawns and topped with fried shallots. The soup is flavourful rich in taste. Would definitely eat this again ๐Ÿ˜‹.

๐Ÿ“Location:
Loyang Way Big Prawn Noodles (01-26)
85 Fengshan Market & Food Centre
Blk 85 Bedok North Street 4
Singapore 460085

Thai Style Steamed Sea Bass using Frozen Sea bass from ๐—”๐—–๐—˜ ๐—™๐—ถ๐˜€๐—ต๐—บ๐—ฎ๐—ฟ๐—ธ๐—ฒ๐˜ ๐ŸŸ๐ŸŸ

โœ…Sustainable Eco-friendly farm cleaned & filtered seawater . Their farm raised naturally with no antibotic and no hormone with pure ocean fresh.

Ingredients:
1 x 600 โ€“ 800 g sea bass โ€“ cleaned and gutted
2 stalks lemongrass โ€“ pound gently with back of knife to release aroma

Sauce:
8 cloves garlic โ€“ minced
1 to 2 red bird eye chilli โ€“ chopped (seed removed for lesser heat)
2 stalks lemongrass โ€“ remove outer layer, slice thinly
3 stalks coriander stems โ€“ chopped
Juice from 3 to 4 large limes
3 tbsp fish sauce
1 tbsp sugar
Few dashes white pepper
200 ml chicken stock

Garnish:
Large pinch of torn coriander leaves โ€“ chopped
1 stalk green onion โ€“ chopped

Instructions

โ€ข Use a knife and make 3 to 4 shallow cuts on the flesh of the fish. This will allow the meat to cook evenly.

โ€ข Place fish on a large heatproof plate and stuff the lemongrass into the belly of the fish.

โ€ข Bring water to boil in a large steamer and carefully the fish into it. Steam over high heat for 8 to 10 mins depending on the size of the fish. Mine was done is 9 mins.

โ€ข In a medium pot, add all the ingredients for the sauce and bring to boil. Taste and adjust with more seasoning if needed. The flavor profile should be tart, spicy and umami-rich.

โ€ข When the fish is ready, remove the lemongrass transfer the fish onto a large serving plate.

โ€ข Pour the sauce all over the fish, garnish with coriander and spring onions. Serve immediately.

For my followers, do enter the promo code "Mogu05" for 5% off their product ๐Ÿ˜Š๐Ÿ˜Š

Shop at their website below.
๐ŸŒ: www.ace-fishmarket.com

๐Ÿ˜ Prawn & pork fried oyster cake (S$3.50). No oyster inside though as I chose the prawn and pork option. Got it just freshly fried, so it was crispy on the outside. Lots of meat stuffed inside with a few prawns. It was slightly oily though.

๐Ÿ“Location:
Fu Zhou Oyster Cake (01-39)
Fengshan Market & Food Centre
85 Bedok North Street 4
Singapore 460085

This bowl of hot tang yuan from Ah Balling Peanut shop at Fengshan Market really hits the spot in the cold and rainy weather. You get to choose from various flavours of tang yuan, including green bean and yam which is more uncommon, as well as a choice of the soup (ginger, peanut or almond milk). Prices vary depending on number of tang yuan but generally affordable ranging from 2-3 dollars for 3-5 tang yuan per bowl! Their sesame tang yuan was particularly good and fragrant.

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