Category Archives: Yong Tau Foo

Lam Foong Cooked Food

Lam Foong Cooked Food
Blk 11 Telok Blangah Crescent (TBC) #01-587
TBC Market and Food Centre

The opening hours of this stall is very erratic, so good luck to you if you want to patronise at this stall.

When it stays open in the day, it sometimes sell yong tau foo or noodles or whatever the owner feels like to sell that day.  If she sells yong tau foo, it is highly recommended that you go for it as the soup of the yong tau foo is tasty and the yong tau foo is handmade with the fish paste that she makes.  If it’s the other stuff, don’t try.

At night, she’ll sell the standard “chap chye” rice.  What makes her stand out from the other stalls is that she cooks medium-sized dishes and you can see her constantly cooking one dish or another, so it’s a good mix of dishes and you can get them hot.  Plus, the prices she charge is quite reasonable.

A must try dish at her stall is the boiled soup.  For only S$1 a bowl, you get a bowl of soup chockful of ingredients.  The soup menu changes every day and it’s really dependent on what she feels like to have.  You can also get a free bowl of soup without any ingredients if you patronise her stall.

The Beef House

The Beef House Beef Ball Noodles
The Beef House
217 Syed Alwi Road
Tel: 9821 5463
Opening Hours: 8am to 6pm, closed on Fridays
97 Joo Chiat Road, closed on Mondays
218 Killiney Road, opens daily

What’s highly recommended here is their soon kueh (S$1 each) which is made the traditional way using mashed steamed yam and tapioca flour.  It is filled with a decent mix of mushrooms, black fungus, dried shrimp (hae bee), yellow tau kwa (beancurd) dices and minced meat.

You must also try the yam abacus seeds (suan pan zhi – S$2) which is basically small flattened yam balls.  It is not oily and have a springy texture that contrasts nicely with the crunchy black fungus strips, dried shrimp, minced meat and mushroom.

The other crowd-pullers are Hakka yong tau foo (S$3) and beef ball noodles (S$3).  Everything here is made from scratch by the owner including the bouncy beef balls, fishballs and fish meat for his yong tau foo.  He also makes the chilli sauce himself and takes pride in making stock with no MSG.

For example, the yong tau foo soup is made by brewing soya beans for several hours in the water that was used for soaking fishballs.  The tasty beef stock is also simmered for many hours using good quality meat and bones.

Note: This article was extracted from The Straits Times dated 23 Sep 2007.

Goldhill Hakka Restaurant

Goldhill Hakka Restaurant
Goldhill Hakka Restaurant
299A Changi Road (After the SPC station)
Tel: 6842 4283
Opening Hours: 11.30am to 4pm, closed on Mondays

This place is recommended to me by my colleague who swears by this restaurant’s la la (clams), which he says is just steamed with ginger, chilli and Chinese rice wine.  The la la dish is so heavily doused with the Chinese rice wine that you’ll end up with rosy cheeks after eating and drinking the stock from this dish.

The 2nd item that he swears by is the “Suan Pan Zi” (abacus).  It’s not the normal suan pan zi that you can get from other stalls.  This one is made out of yam and has dried prawns (“xia mi”), salted fish and dried squid as topping. 

The 3rd but not last item he says you must have at this restaurant is of course their hakka yong tau foo.  If you think this is an ordinary dish, think again.  This restaurant uses fresh fish paste in their fillings and the overall taste got a thumbs up!

Note: Thanks to Tiong for the recommendation!

Hakka Yong Tau Foo Home Recipe Stall

Hakka Yong Tau Foo Home Recipe Stall
#01-14 Ghim Moh Market & Food Centre
Opening Hours: 7.30am to 3pm; closed on Mondays

You can choose from over 30 items which are filled with either fish or meat paste. Owner Peter Leow says what sets his yong tau foo apart is the meat paste, which is made of fish and other secret ingredients. This stall is especially a must-try for fans of coriander, for every bowl comes with a generous topping of the pungent vegetable.  Price is also very reasonable:- 40 cents for items with fish filling and 50 cents for items with meat filling. You can also order your yong tau foo with noodles (soup or dry) or as a soup with rice. The yong tau foo also comes in sets if you’re too lazy to choose your own.

Xiu Ji Ikan Bilis Yong Tau Foo

Xiu Ji Yong Tau Foo Yong Tau Foo Soup Yong Tau Foo Bee Hoon Dry
Xiu Ji Ikan Bilis Yong Tau Foo
#01-220/221 Chinatown Complex Temp Market & Food Centre
Opening Hours: 5.45am to 3.30pm

This has to be one of the best yong tau foo stalls I have ever eaten.  Unfortunately, it’s one of those where you can’t choose what you want.  But at least this is one that comes with noodles, so you can order the kind of noodles you want and whether you want it with soup or dry. And it’s only S$2 per bowl!

The stall holder will also put his famous crispy ikan bilis on a spoon for you so that it doesn’t get soggy and remains crispy. A must try at their stall is also their hand made fish cake – only S$0.50 per piece. It’s freshly made each day on the spot – so what you’re getting is really fresh fish cake. It beats Tiong Bahru fish cake anytime!