There is something charming about Kim Keat Palm Market & Food Centre at Toa Payoh Lor 7, with many familiar stalls still drawing their regulars, while a few newer names have joined the mix.
Most notably, Hai Nan Xing Zhou Beef Noodle and LiXin Teochew Fishball Noodles continue to be recognised with the MICHELIN Guide Singapore Bib Gourmand.
There is another reason to head down sooner rather than later.
Kim Keat Palm Market & Food Centre is scheduled to close from 14 September 2026 for three months till 13 December 2026 of Repairs and Redecoration works.
While the change is not reflected in the NEA website yet, stalls like Lai Heng Kitchen have announced the coming closure (Lai Heng will temporarily move to Blk 19 Coffeeshop nearby).
The food centre still has a very neighbourhood feel, with many of its well-known stalls starting from early morning and closing after lunch.
So if you have a particular stall in mind, coming earlier is generally safer.
Here are some stalls to check out at Kim Keat Palm Market & Food Centre in 2026, from Hainanese Beef Noodles and Teochew Fishball Noodles to Oyster Omelette, Epok Epok and Prawn Noodles.
Hai Nan Xing Zhou Beef Noodle 海南星洲牛肉粉
Kim Keat Palm Market & Food Centre #01-06, 22 Lor 7 Toa Payoh, Singapore 310022
Opening Hours: 8:30am – 3:30pm (Wed – Sun), Closed Mon, Tues
One of the most popular stalls here, Hai Nan Xing Zhou Beef Noodle 海南星洲牛肉粉 serves old-school Hainanese Beef Noodles in both dry and soup versions.
Before moving to Toa Payoh, the stall used to be located at Cuppage Centre, which may bring back memories for long-time customers.
It has since picked up a MICHELIN Bib Gourmand and retains the recognition.
There are combinations of sliced beef, beef balls, beef stomach and tendon, depending on how much you want in your bowl.
For the dry version, the noodles come with a generous amount of starchy dark gravy, finished with peanuts and kiam chye (salted vegetables).
The accompanying soup is prepared with beef, cattle bones and different Chinese herbs, based on a recipe from the owners’ father. It leans towards the sweeter side, so that may take a little getting used to.
Read more: Hai Nan Xing Zhou Beef Noodle (Toa Payoh Lor 7)
LiXin Teochew Fishball Noodles 立兴潮洲魚丸粿條面
Kim Keat Palm Market & Food Centre #01-20, 22 Lor 7 Toa Payoh, Singapore 310022
Opening Hours: 7am – 1pm (Thurs – Sun), Closed Mon – Wed
Chances are, you may have come across LiXin Teochew Fishball Noodles at a food court somewhere in Singapore.
This Toa Payoh Lor 7 stall, however, is where you would find its original hawker stall.
LiXin started as a pushcart stall in 1968. Owner Mr Lim and his wife later operated at Bendemeer Road Hawker Centre, before moving to Toa Payoh Lor 7 when the former food centre was demolished.
The family subsequently expanded the business to food courts and other locations around Singapore, while the original stall here continues to hold a MICHELIN Bib Gourmand.
Fishball Noodles are priced at $4.50 for either the dry or soup version, while an additional fishball costs $0.50.
I would usually go for the mee pok, tossed with the homemade chilli sauce which is on the spicier side and gives the noodles quite a kick.
Only pure yellowtail fish is used for the fishballs, without preservatives, fillers or surimi, resulting in that familiar springy bite.
Read more: LiXin Teochew Fishball Noodles (Toa Payoh Lor 7)
Hainan Cuisine & Snacks 海南小吃
Kim Keat Palm Market & Food Centre #01-35, 22 Lor 7 Toa Payoh, Singapore 310022
Opening Hours: 7am – 12pm (Wed – Sun), Closed Mon, Tues
For something less commonly found at Singapore hawker centres, Hainan Cuisine & Snacks specialises in traditional Hainanese food and handmade snacks.
One of its signatures is the Yi Buah, a Hainanese kueh made with glutinous rice flour and filled with ingredients such as coconut, sesame and peanut.
The word “Yi” represents memories, and the kueh has come to symbolise bliss, joy and harmony among families and friends.
The stall continues to make its Yi Buah by hand, together with other Hainanese food.
Another unusual item is ji shi geng, which literally translates to “chicken poop soup” because of how one of the ingredients looks.
Don’t worry. There is nothing of that sort inside. It is actually prepared using the root of a herb.
There is also Hainan Laksa if you are looking for something more substantial.
Yang’s Epok Epok
Kim Keat Palm Market & Food Centre #01-45, 22 Lor 7 Toa Payoh, Singapore 310022
Opening Hours: 7am – 4pm (Mon – Sun)
Yang’s Epok Epok traces its roots to Madam Yang Hassan’s kampong days, when she sold curry puffs, Goreng Pisang, Nasi Padang and other dishes using recipes passed down from her grandmother.
It is now run by the second generation of the family, and has expanded beyond its well-known Bedok stall.
The Epok Epok are prepared at a central kitchen and fried at the stall, so there is a good chance of catching a freshly fried batch.
Potato and Sardine are the familiar choices, with the crust providing that crisp bite against the savoury fillings.
Beyond its namesake snack, Yang’s also serves Nasi Lemak, Mee Soto, Bee Hoon Soto, Soto Ayam, Mee Rebus and Goreng Pisang.
Read more: Yang’s Epok Epok
Jia Wei 家味
Kim Keat Palm Market & Food Centre #01-55, 22 Lor 7 Toa Payoh, Singapore 310022
Opening Hours: 8am – 1pm (Mon – Sun)
Another under-the-radar stall is Jia Wei 家味, specialising in Hokkien-style Prawn Noodle Soup along with Lor Mee.
The menu is straightforward, with Prawn Noodles ($4.50, $5.50), Big Prawn Noodles ($8), Prawn with Pork Ribs Noodles ($10) and Lor Mee ($4.50, $5.50). You can also have the noodles dry, served separately from the prawn soup.
I went for the Big Prawn Noodles, which arrived with sizeable prawns in a dark-coloured broth.
The broth was flavourful, and the portion was generous for the price.
Dove Desserts
Kim Keat Palm Market & Food Centre #01-21, 22 Lor 7 Toa Payoh, Singapore 310022
Opening Hours: 11am – 5pm (Tues – Sat), Closed Sun, Mon
Dove Desserts remains one of the more recognisable dessert stalls here, with an extensive board covering traditional hot desserts, iced treats and fruit-based combinations.
There are familiar choices such as Bubur Hitam, Bubur Terigu, Green Bean Soup, Tau Suan and Ginkgo Barley, alongside desserts with mango, longan, nata de coco and grass jelly.
The Cheng Tng turned out better than expected, lightly and pleasantly sweet with ingredients such as fungus, dried persimmon and winter melon.
The owner had also made it a point not to bulk up the bowl with too many more “modern” ingredients such as agar agar.
Ah Chuan Fried Oyster Omelette
Kim Keat Palm Market & Food Centre #01-25, 22 Lor 7 Toa Payoh, Singapore 310022
Opening Hours: 6am – 4pm (Mon, Wed – Sun), Closed Tues
Ah Chuan remains one of the stalls for Fried Oyster Omelette at Kim Keat Palm Food Centre, together with Oyster Egg and both white and black Carrot Cake.
The original hawkers have retired, with “Chen Ji” now appearing on the signboard.
For the Fried Oyster Omelette, what worked for me was the contrast in textures.
There were crispier browned sections against the softer, slightly gooey centre, with plump oysters scattered through the egg and starch mixture.
Despite the takeover over the years, it remains a familiar sight at the food centre.
Min Kee Tanjong Rhu Wanton Noodle
Kim Keat Palm Market & Food Centre #01-49, 22 Lor 7 Toa Payoh, Singapore 310022
Opening Hours: 7:30am – 2:30pm (Mon, Wed – Sun), Closed Tues
While many Wanton Mee fans should be familiar with the Tanjong Rhu name, this stall has an additional “Min Kee” in front.
It also continues to attract one of the more noticeable queues at the food centre.
Wanton Noodles are currently priced at $3.50 and $4.50, while Dumpling Noodles are $4 and $5.
The mee kia here is noticeably thinner than the usual, almost thread-like with a light springiness.
There isn’t a heavy coating of sauce. Instead, there is a gentle pork lard fragrance with chilli sauce bringing the flavours together.
Perhaps that is part of its appeal. It isn’t particularly greasy or rich, making the bowl quite easy to finish.
You can also choose to have the noodles with black sauce, chilli and ketchup, or plain “white”.
Ah Huat Minced Meat Noodle 阿發肉脞麵
Kim Keat Palm Market & Food Centre #01-15, 22 Lor 7 Toa Payoh, Singapore 310022
Opening Hours: 7am – 3pm (Mon – Thurs, Sat – Sun), Closed Fri
Ah Huat Minced Meat Noodle has a surprisingly extensive menu beyond the usual Bak Chor Mee.
There are Minced Meat Noodles ($4, $5, $6), along with Fishball Noodles, Dumpling Noodles, Fish Maw Kway Teow Soup and Abalone Minced Meat Noodles.
What stood out to me previously was the generous serving, particularly the braised mushrooms which came with pieces of pig’s skin.
The mee kia was a little different from the usual texture and did not absorb the sauces as readily, though the braised ingredients gave the bowl more character.
Those after something more substantial can look towards the Fish Maw or Abalone combinations.
港式猪肠粉 粥
Kim Keat Palm Market & Food Centre #01-48, 22 Lor 7 Toa Payoh, Singapore 310022
This stall continues to serve made-to-order Hong Kong-style Chee Cheong Fun and porridge.
The menu has become rather extensive, with different fillings for the rice rolls alongside various porridge combinations.
One of the signatures is the 3 Taste Chee Cheong Fun ($6.50), which combines prawns, char siew and scallops in one plate.
The rice rolls are made on the spot, giving them a soft and slippery texture, with sauce and chilli to bring the flavours together.
If you are not in the mood for noodles or rice, this makes a relatively lighter option among the stalls here.
Lorong 7 Kway Chap & Braised Duck
Kim Keat Palm Market & Food Centre #01-38, 22 Lor 7 Toa Payoh, Singapore 310022
Opening Hours: 6am – 5pm (Sat – Wed), Closed Thurs, Fri
Lorong 7 Kway Chap & Braised Duck remains at #01-38, serving Kway Chap ($5.50 for 1 person, $11 for 2 persons, $15 for 3 persons) alongside Braised Duck Rice, Braised Duck Noodles and Braised Duck Porridge.
The Kway Chap platter brings together the familiar assortment of intestines, pork belly, tau pok and tofu, all soaking up the dark braising sauce.
There is an old-school savour to the braise, though I found it slightly on the saltier side.
My favourite previously happened to be the Braised Duck Noodles instead, with tender duck meat and noodles tossed in the savoury sauce.
Other Related Entries
Toa Payoh West Food Centre Food Guide
Berseh Food Centre Food Guide
Redhill Food Centre Hawker Guide
ABC Brickworks Food Centre Food Guide
Bedok 216 Food Centre Food Guide
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