Bedok Kampong Hawker Memories That Bind Us

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When it comes to memories of hawker food sold around our Bedok Corner, these flavours transcend time - bringing us together across generations.

Our former neighbours Ron Ho and his siblings can still taste those culinary delights of the 1960’s even now.

“Under the tree at the corner across from Bedok Rest House, there were five famous hawkers,” Ron recalls. “Top of mind was Aman, who sold rojak, tahu goreng, jaganan and some Malay kueh. Then there was Yusof with his mee rebus, the daging soup version. And another mee rebus seller, Ahmad, offered a dried prawn soup version. There was also a very popular sarabat stall selling all sorts of hot drinks - coffee, tea, milo - kosong, with sugar, condensed milk, or ginger (alia). Not forgetting their mamak triangular curry puffs, bread, and sugee cookies. And finally, that Chinese man with his push‑wheel stall of cut fruits and buah lai chwee, starting his sales promptly at 5pm every day.”

The Hos also reminded us of Bachik, who sold pineapple drinks, ice kachang, chendol and those unforgettable ice balls – “fabulous for sucking!) as they fondly put it - under the same tree. His son, Edwin Soh, one of our followers, mentioned that they lived near Swee Aun Provision Shop by the bus stop, shared that his father plied his three-wheeler stall at the market in the mornings before pedaling to the large tree in the afternoons – cooling many a thirst-trapped kampong folk.

A chat with Abu Bakar, our neighbour revealed yet another delight - Roti John sold by Ibrahim.

Our own family’s memory drifts to that famous wantan mee sold in the corner coffee shop opposite the tree. Ron remembers, “Three wantans, pale char siew on simple noodles for just twenty cents yet tasting unforgettable - and the stallholder was Ah Kim.”

And of course, the appam stall that came alive each morning near Swee Aun, the bus stop, and the main road. A row of mini woks would churn out freshly made appam after appam - warm, fragrant, and deliciously simple and perfect for our breakfast.

These collective recollections aren’t just about food; they’re about the gastronomical soul of a kampong that still lingers in our hearts - and minds.



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