A lot of those are simple homemade dishes. Might be a bit time consuming, but if the chef is prepared, shouldn't take too long (baking aside). For example, the most time consuming component of bee hoon/rice vermicelli dishes is usually the time it takes to soak in water to soften the noodles. The rice flour dumplings (chwee kway) is likely the most labour intensive one as you have to get the mixture and put in little cups to steam. Then the preserved topping is a lot of chopping and reducing...