The good thing about Singapore food is that there is always the option to have it without chilli. All the dishes I listed can be served without chili (just remind the staff when you place the order, as sometimes, the default option is with chili).

For prawn noodle soup, it looks spicy, because the prawn shells are fried until they are orange red in colour and then pressed to extract the flavour, hence the red color soup. It's not spicy on its own. There is chilli powder (similar to ichimi but finer powder and spicier) which you can add on the side.

You will find pho in some hawker centres and food courts and also in Vietnamese cuisines, but I haven't been to Vietnam to know if they are really authentic or have enough pho to know if they are good. There is a local Vietnamese chain called Nam Nam which serves pho. If you are keen, there is a branch located at the basement of Wheelock Place, just 2 buildings from the Hilton.

As mentioned by dsgtc0408, roti canai = roti prata in Singapore. You may even be able to find it on the buffet breakfast at Hilton.

Sauteed morning glory with garlic - This is a local staple. You will be able to find it in most hawker centres and food courts in the zi char stalls (Zi char is a Hokkien dialect used to describe the cooking method used in these stalls - wok fried home style dishes cooked upon order). The local name for morning glory is kang kong. So use the local name and everyone will know what you're talking about. This is typically cooked with spicy sambal chili, so make sure u emphasize the no chili.

Satay = again very common, but this is more of a evening appetiser than a day time one. Zion Road has satay (around 60 to 80 cent per stick - minimum 10 sticks). I wouldn't order satay in any food court, as the best satay needs to be charcoal grilled!

Pomelo Salad = more of a thai than local dish. Can be found, but not that common.