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Join our very own home team of makansutras in hunting down healthier hawker stalls in different parts of Singapore.

I have been eating the Lor Bee Hoon from this stall for years and never noticed that it had been given a healthier choice symbol till now! This stall uses fibre-enriched bee hoon, which gives it that extra goodness. The sauce is flavourful without being salty, and is not gooey. And there is a generous amount of ingredients given too. The chilli paste is extra hot, so be careful when asking for more!

This stall uses healthier oil for cooking. It is open 24 hours and is a hot favourite with taxi drivers. The noodles are cooked to just tender and not mushy. The wontons contain lean meat and this stall gives extra vegetables when asked. However, the char siew was a bit on the dry side as the pork used was very lean. Overall, this wonton mee is tasty and worth a try.

The watercress and pork rib soup was tasty even though they used less salt. However, there was a layer of oil floating on top of the soup. I thought it might have been from the ribs but as it turned out, the ribs were rather lean and very tender. The meat literally fell off the bone! The watercress was somewhat limp, though. Perhaps the result of being steamed in the soup for too long.

Fried Carrot Cake Tiong Bahru Food Centre (Stall 53) By Grace Seah

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This plate of black carrot cake did not look any more impressive than other ordinary black carrot cakes you would find in hawker centres and food courts until you have tasted it. For a plate of black carrot cake, it has the right combination of dark sweet sauce together with the radish and the egg that makes it a winning recipe.

This stall uses healthier oil and the right amount for the portion of the food they are serving such that the carrot cake was tasty and flavourful without leaving a greasy coat on your lips after you have eaten it.

Lor Mee Lor Mee 178 Tiong Bahru Food Centre By Grace Seah

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I queued with eager anticipation at this popular Lor Mee stall which uses fibre-enriched bee hoon. One important ingredient that makes good Lor Mee is the sauce and I must say the consistency and taste of the sauce is just right! It is neither too thick nor too salty and the ingredients that came with the Lor Mee also enhances its flavour. The only gripe I have is its battered fish slices - the batter is too thick so much so that I tasted more flour than fish. The thick batter made this dish a tad too greasy and this somehow affected the taste of this otherwise popular dish.