15 Heartwarming Yong Tau Foo for a Tofu-licious Meal

Yong Tau Foo, a traditional Hakka Chinese dish, can be eaten dry with a sweet sauce or as a soup dish. Customers are usually attracted by the colourful and mouthwatering display of ingredients lined up or stacked up in rows at the front of a yong tau foo stall. Ingredients usually consist of minced-meat-stuffed tofu or fish-paste-stuffed tofu, as well as, stuffed vegetables, mushrooms, and fried items. You get to pick your choice of noodles (eg. yellow noodles, vermicelli or kway teow etc) to accompany the ingredients that you’ve chosen. With that, we bring you 15 of the best yong tau foo stalls in Singapore!

Xi Xiang Feng Yong Tau Foo

Anyone who has lived in Ang Mo Kio long enough will know about this famous Yong Tau Foo stall, which always has a long queue! Ikan bilis and soy beans are added into its soup, making it very sweet and tasty. Doesn’t matter if you slurp down the entire bowl of soup, as no MSG is added. There are close to 40 food items for you to pick from. Xi Xiang Feng’s bee hoon is slightly different from the bee hoon at other noodle stalls. It is thicker and firmer, which gives it a nice bite. 

Ngee Fou Restaurant – Ampang Yong Tau Foo

At Ngee Fou, a portion of Yong Tau Foo ($4) consists of standard ingredients – kangkong, fried bean sticks, fishballs, tau kwa, tau pok, fried quail eggs, fried wanton, tofu, brinjal, bittergourd and lady’s finger. The ingredients are made fresh daily. There is only the dry version available here and the ingredients are served with rice. 

Yentafo Kruengsonge

Yentafo, our equivalent of Yong Tau Foo, is a Thai noodle dish comprising rice noodles crowned with a myriad of ingredients in a light broth tinted pink with a mildly-sweet ‘yentafo’ sauce. Both the flat rice noodles and pink broth are imported directly from Thailand. There isn’t any soya bean in the broth. Instead, it is prepared by simmering pork bones, radish and coriander root, then tinged with a pink sauce that the owner, Madam Mallika, makes. She uses natural ingredients such as fermented red tofu and cooked Thai red rice in her recipe.

The Beef House (Hakka Food)

Although this eatery is famous for their ping-pong sized beef balls, which is served in a clear soup with thin bee hoon, kway teow or mee kia, the Hakka Yong Tau Foo here is also worth a try. The ingredients for each bowl of yong tau foo are fixed and very fresh. Paired with minced pork and mee pok, which is thinner than those we get elsewhere, every mouthful is full of texture and flavour.

Fu Lin Bar & Kitchen

The dry Yong Tau Foo comprises items of our choice generously drenched in a gooey brown minced chicken gravy(the chef’s secret recipe) and Fu Lin’s signature thick bee hoon in a starchy sauce. The deep fried items absorbed the gravy very well, especially the deep fried beancurd skin. 

Siew Lin Yong Tau Foo

The hawker uncle arrives at his stall at 4.30am every morning, and painstakingly hand-makes the yong tau foo items. With a gradually disappearing traditional hawker scene in Singapore, it’s hard to come across hawkers still hand-making their own yong tau foo ingredients nowadays. There are 3 sets to choose from, with the most expensive being $4.80. 

Goldhill Hakka Yong Tau Foo

The hakka yong tau foo served at this unpretentious eatery took us by surprise! Instead of tau kwa, they use silken tofu with a velvety smooth texture. The fish paste is prepared fresh daily, and used as a filing for the chilli, bittergourd, tau pok and ngor hiang. The sweet sauce is fantastic. Thick, sweet and very shiok! Individual portion costs $5-$6 while sharing portion starts from $8.

Yong Xiang Xing Tau Foo

We’re pretty sure that this stall has many loyal supporters. Every time we pass by People’s Park Food Centre, we spot a long queue here. The hawkers are very efficient, and the queue moves fast. The number of yong tau foo ingredients are pre-set and isn’t accompanied by rice or noodles. You just need to choose the small or big portion. The simple and light broth is very addictive! 

Bagus Yong Tau Fu

This halal-certified yong tau foo eatery serves many variations of yong tau foo broth, ranging from tom yum to laksa. The fiery tom yum yong tau foo ($7) allows you to select 6 pieces of items, which are then accompanied by la mian. 

Bai Nian Yong Tau Foo

Don’t expect a wide selection of ingredients here. The standard yong tau foo ($4) comes with bee hoon, tau kee, minced shrimp balls, mushroom-minced meatball, and more, in a light savoury soup. The items are quite well-prepared and fresh. They will ask if you want the stuffed bittergourd, or have it replaced with other items if you aren’t a fan. The best part? Extra bee hoon is free!

109 Teochew Yong Tau Foo

Those working around Clarke Quay can head here for your yong tau foo fix. 109 Teochew Yong Tau Foo started off 35 years ago manufacturing and selling fishball and yong tau foo items, before they finally opened a two-storey eatery. There are many items for you to choose from, and each bowl of yong tau foo (soup or dry) costs around $6, with a minimum of 6 ingredients.

Cambridge Road Yong Tau Foo

The elderly hawker behind the stall prepares individual items freshly on a daily basis. The ingredients are unique and are mostly steamed, not deep fried. The ingredients go very well with the clear and tasty yong tau foo broth. We prefer the dry version which comes with a sweet sauce that gives the dish an extra oomph. The chilli sauce here is also homemade. It’s not too spicy, and possesses just the right amount of punch.

Koo Kee (Gao Ji) Yong Tow Foo Mee

This ‘brand’ of yong tau foo can be found islandwide. There’s always a line even before lunch time at People’s Park Food Centre. Despite being a chain, the standard of their yong tau foo is good. The star of their stall is actually the noodles that have been drizzled with a mixture of their secret sauces.

Xiu Ji Ikan Bilis Yong Tau Fu

Placing your order is very simple at Xiu Ji, as you just need to inform the hawkers whether you want 6 or 8 pieces, with or without noodles, and whether you want additional ingredients such as fishcake, bittergourd, brinjal, and more. The clear soup is light and tasty, perfect for days when you’re seeking some solace. 

Soon Li Yong Tau Foo

Everyone staying around Bukit Merah or Henderson would be familiar with this stall that operates only after midnight. The broth served here has a peppery kick to it, and you get to choose from a large variety of ingredients. There were even pork belly, pork intestines, and other pork innards for selection. The cuttlefish slices are generously portioned as well. Do expect a queue and be prepared for the stall owners’ grumpiness, though we thought they were in a particularly good mood when we popped by on a Wednesday night. 

After trying so many yong tau foo, we’ve come to realise that there are indeed different variations and different soup bases. Also, you can really taste the difference in standard between handmade ingredients, and those manufactured by factories. Our favourite is Yong Xiang Xing Tau Foo at People’s Park Food Centre. What’s yours?

MissTamChiak.com made anonymous visits and paid its own meals at the stalls featured here.

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to the stalls listed above. We will verify and update from our side. Thanks in advance!