Apologize in advance for lack of stall details, like number and names. Approximate locations given with landmarks where possible.
Crystal dumplings at Tiong Bahru
Shiny translucent skin, an excellent chewiness, neither too thin to be ephermeral, nor too thick to be an obstacle. The bang kuan (unofficially known as jicama) filling is awesome -- that nice balance of sharp and soft, a deep and robust fragrant dried shrimp flavour permeating one's mouthful. Extra dried shrimp in the aromatic ground red chilli sauce and extra pleaasure. (Too bad the NYT guy missed this when he was at Tiong Bahru, it's possibly one of the most famous stalls there, and for good reason.)
Char Kway Teow at Bedok Central
one of the stalls in the middle section, there's a guy doing serious stir frying on the right side of teh stall. Can't be missed. The real thing. Soft but not mushy. Good aromas and savoury lardiness, with gentle cockle flavour. Note the use of both kway teow (flat rice noodles) and mee (yellow round noodles the dimensions of spaghetti) for textural complexity.
Ice jelly at Bedok Central
This is the stall with the long line located at a corner. Simple cheap, non-artisan ingredients put together magically. firm gelatiny jelly, shaved ice, canned fruit cocktail and syrup from therein. Be sure to get a squeeze of calamansi lime.
Mee pok at Changi Village
Mee pok's a flat fettucine like noodle of Hokkien origin, IIRC. This stall's the one manned by a hunchedback woman. I went on a night where there was another women manning the stoves and it wasn't as good as I last remembered when the man cooking (it's a husband and wife team I believe). Been going to this stall for 15 years or so. It's in the last row, furthest from the Malay and Indian stalls.
Teh Tarek at Changi Village
Also got a great Indian teh tarek ("pulled" tea, where a spiced Indian milk tea is pour several times from some metal container to another for a frothy feel) at the sarabat stall in the first row, which is the Malay and Indian section. It's the first stall from the corner Nasi Lemak stall (long lines, very popular, but only ok nasi lemak).
Char siew bao at Bedok North/Chai Chee
Run by an old Hong Kong man. Get there before 11am. Excellent handmade before your eyes bao.
Prawn noodles at Bedok South (near Temasek Junior College)
Get the dry variety with the soup on the side (the soup based ones get diluted by the water from the noodles). Great dark prawn stock in the soup.
Teochew style char siew rice at Bedok South
Like the Cantonese roasted pork rice one find in many US Chinatowns, but sauced with a richer, darker braising sauce. Ask for a side of braised peanuts.
Both places in the middle section of the hawker centre.