10 Best Yong Tau Foo in Singapore
From handmade Hakka stuffed tofu to Teochew fish paste, laksa gravy and dry bowls, here are 10 of the best yong tau foo in Singapore worth trying.
- Edited by
- Amir Wahab
- Published
- Reading time
- 4 min read
AI image by LocalRankYong tau foo in Singapore runs from Hakka stalls stuffing beancurd and vegetables with handmade meat paste to Teochew shops piled with fish-paste items, eaten dry, in a clear soup, or drenched in laksa or curry gravy. This guide gathers ten real, currently-operating stalls and shops, each checked against its own website or listing. Treat it as a shortlist to match to your craving rather than a strict ranking.
1. Xiu Ji Ikan Bilis Yong Tau Fu
Xiu Ji is a long-running family stall in Chinatown Complex Market & Food Centre that makes its own fish paste by hand rather than using factory items. Its signature is a dry bowl of yong tau foo tossed in sauce and topped with house-fried ikan bilis (crispy anchovies), served with bee hoon or noodles and a light fish-based broth on the side. Expect a queue that forms well before lunch.
Chinatown
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2. Yong Xiang Xing Dou Fu
Yong Xiang Xing Dou Fu is a much-queued stall in People's Park Complex Food Centre known for making its fish paste in-house. It serves a single fixed bowl with no choice of ingredients, packed with handmade fish balls, stuffed silken and fried tofu and a beancurd-skin roll in a clear soup. Its opening hours are famously short and the day's food often sells out within a few hours.
People's Park (Chinatown)
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3. Poy Kee Yong Tau Foo
Poy Kee is one of several yong tau foo stalls in People's Park Complex Food Centre, serving a homely bowl of handmade items. Orders come as a set meal of yong tau foo with soup, vegetables and a bowl of noodles rather than a pick-your-own spread, which keeps its lunchtime queue moving quickly. It is a traditional stall favoured by the surrounding office crowd.
People's Park (Chinatown)
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4. 109 Yong Tau Foo
109 Yong Tau Foo is a busy shop on Circular Road in the CBD, where diners self-select from a wide spread of yong tau foo items to have dry, in soup, or with a laksa gravy. Alongside the tofu, fish-paste and vegetable pieces it is also known for its crispy fried chicken wings, drawing a heavy office-lunch crowd. It is an a la carte, choose-your-own setup rather than a fixed set.
Circular Road
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5. Orchard Yong Tau Fu
Orchard Yong Tau Fu is a family-run specialist, with outlets it lists at Cuppage Plaza near Somerset and at Ubi. It serves freshly stuffed vegetables and beancurd skin in a homey yellow soybean broth that the stall says is gently flavoured with soy beans and ikan bilis and made without added MSG. The focus is one comforting soup style rather than laksa or curry versions.
Somerset
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6. Ah Chew Yong Tau Foo
Ah Chew is a yong tau foo chain found in food courts across the island, including outlets it lists at Causeway Point, NEX, Westgate, Yew Tee, Tiong Bahru Plaza and ION Orchard. The brand says it grew out of a Hainanese beef-noodle business and applied that broth-making experience to its yong tau foo, and it also serves handcrafted chee cheong fun. Being mall-based, it is one of the more accessible options here.
7. Guan Huat Yong Tau Foo
Guan Huat is a decades-old handmade yong tau foo stall in Bukit Merah Central Food Centre, offering a large spread of ingredients that customers pick themselves. It is best known for a thick, coconut-rich laksa gravy, and also serves dry and clear-soup versions. As a self-select stall it lets you build a bowl from tofu, stuffed vegetables, fish-paste items and more.
Bukit Merah
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8. Meixi Yong Tau Foo
Meixi is a 24-hour yong tau foo stall in Toa Payoh, making it a rare option for a late-night or supper bowl. It offers Hakka-style handmade items with a wide choice of vegetables and proteins, and serves the fried pieces separately so they stay crisp before going into the bowl. You can have it dry or in soup, including laksa and tom yum bases, with mee pok, bee hoon or kway teow.
Toa Payoh
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9. Hup Chong Hakka Yong Dou Foo
Hup Chong is a long-standing Hakka yong tau foo stall in Toa Payoh where the items are handmade in-house each morning rather than bought in. In the Hakka tradition it centres on beancurd and vegetables stuffed with meat paste, and has added fish-paste options over time. It is a traditional breakfast-to-lunch stall rather than a chain.
Toa Payoh
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10. SanDai Yong Tau Foo
SanDai Yong Tau Foo, from the SanDai Fishball family, serves Teochew-style handmade items built around fish balls it describes as 100% yellowtail, which the brand traces to a long-running family fishball recipe. Expect springy fish balls, stuffed tofu and vegetables that you can have dry or in a clear soup. It runs outlets it lists at Anchorpoint and myVillage in Serangoon Garden.
How to choose
- Decide how you want it served. The same yong tau foo items can come dry and tossed in sauce, in a clear soup, or ladled with laksa or curry gravy, so pick a stall that does your preferred style well.
- Ask whether the items are handmade. Stalls that pound their own fish or meat paste tend to have springier, fresher-tasting tofu, fish balls and stuffed vegetables than those relying on factory-made items.
- Know the regional style. Hakka yong tau foo traditionally stuffs beancurd and vegetables with meat paste, while Teochew and many local stalls lean on fish paste and fish balls, which changes the flavour and texture.
- Check whether you can choose your own pieces. Some stalls let you self-select from a big spread, while a few famous specialists serve a fixed bowl with no customisation, so go with your appetite for choice.
- Plan around hours and queues. Several of the most-loved stalls open only for a few midday hours and sell out early, while a 24-hour or mall-based outlet is easier if you want yong tau foo late or without a wait.
. No changes recorded since.
Founder and Editor
Amir Wahab is the founder and editor of LocalRank, an independent Singapore rankings and local guides publication.
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