This flavorful dish has become a lunchtime favorite for many, offering a mix of textures and tastes in every bite. With roots in Hakka heritage, it has evolved into a versatile meal enjoyed across different neighborhoods.
From traditional hawker stalls to modern eateries, there are countless ways to enjoy this dish. Some prefer it with laksa gravy, while others opt for dry versions or classic Hakka-style preparations. Prices typically range from S$3.50 to S$9, making it an affordable yet satisfying choice.
Whether you’re grabbing a quick bite or exploring new flavors, this guide highlights top-rated spots to try. Discover late-night options like 109’s famous stall or stylish venues such as Fu Lin Bar & Kitchen.
Key Takeaways
- A popular office lunch choice with deep cultural roots
- Features diverse styles, including laksa gravy and dry versions
- Affordable prices ranging from S$3.50 to S$9
- Includes both traditional hawker centers and modern eateries
- Late-night options available for night owls
Introduction to Yong Tau Foo in Singapore
Originally a Hakka specialty, this dish now delights food lovers across the city. Known as “stuffed tofu,” it combines soft tofu with savory fillings like fish paste. Over the years, local chefs have added creative twists, making it a versatile meal.
Classic ingredients include bitter gourd, eggplant, and tofu, each stuffed with seasoned fish paste. Modern versions might feature bacon-wrapped enoki mushrooms or cheese-filled options. These updates keep the dish fresh while honoring its roots.
Lunchtime queues at hawker centers show its popularity. Locals often “chope” seats with tissue packets, a unique Singaporean tradition. Prices range from S$4 to S$7, making it an affordable choice.
Key districts like Chinatown and Tiong Bahru boast iconic stalls. Whether you prefer clear broth or spicy gravy, there’s a style for every taste.
Where to Find the Best Yong Tau Foo in Singapore
From busy CBD lunch spots to heritage hawker stalls, these eateries serve standout versions of the dish. Each location offers a distinct twist, whether it’s a creamy laksa gravy or a time-tested fish cake recipe.
109 Yong Tau Foo: A CBD Favorite
At 90 Circular Road, 109 Yong Tau Foo draws office workers with its crispy re-fried ingredients and garlicky bee hoon. Their laksa gravy (+S$1.20) adds a spicy kick, earning 4.4★ from 388 reviews.
Head to the air-conditioned second floor to escape the midday heat. A mix of six pieces costs S$6, with options like stuffed tofu and fish paste rolls.
Tiong Bahru Yong Tao Hu: A Heritage Stall
This 34-year-old stall is famed for its secret fish cake recipe and bouncy bee hoon. Choose between dry (S$5) or soup (S$7) versions, both served swiftly during peak hours.
Regulars swear by the fish balls, which stay springy even in hot broth. Arrive early to beat the lunchtime rush.
Orchard Yong Tau Foo: Hidden Gem in the Shopping Belt
Tucked in Cuppage Plaza and Ubi, Orchard’s MSG-free broth appeals to health-conscious diners. Their east-side expansion has eased crowds at the original outlet.
For S$6.30, get seven pieces with noodles. Try the stuffed bitter gourd—it soaks up the clear soup perfectly.
Unique Yong Tau Foo Variations to Try
Singapore’s culinary scene offers creative spins on traditional dishes, and stuffed tofu variations are no exception. Whether drenched in rich gravy or paired with heritage sauces, these renditions add excitement to every bite.
Laksa Gravy
Katong’s take blends spicy coconut broth with stuffed ingredients for a creamy, aromatic flavour. At S$5.60, their bowl balances heat and richness—perfect with chee cheong fun for extra texture.
Dry Version with Thick Brown Gravy
109’s signature dry version coats noodles in a sticky, garlicky sauce. Their tossing technique ensures each strand absorbs the umami-packed paste, while re-fried tofu adds crunch.
Hakka-Style with Black Bean Sauce
928 Ngee Fou honors tradition with a thick hakka yong bean sauce (S$6). Fermented black beans deepen the flavour, complementing stuffed bitter gourd and eggplant. For halal options, Jason Niang’s chye poh sauce is a must-try.
“Fu Lin’s meat gravy pairs brilliantly with crispy beancurd skin—a modern twist on the classic.”
Affordable Yong Tau Foo Spots
For those craving a wallet-friendly meal without skimping on flavor, these spots deliver. Whether you’re grabbing lunch or a late-afternoon bite, each offers generous portions at a price that won’t break the bank.
Xiu Ji Ikan Bilis stands out with its S$3.50 deal for six pieces, topped with crispy fried anchovies. Their 1960s heritage shines in their quick-service model—perfect for busy days.
At Hup Chong, S$4 gets you five pieces paired with ngoh hiang. Their dual cooking batches ensure fresh ingredients all day, avoiding long queues during peak time.
| Stall | Price | Specialty |
|---|---|---|
| Xiu Ji Ikan Bilis | S$3.50/6pc | Fried anchovies, heritage recipe |
| Hup Chong | S$4/5pc | Ngoh hiang, dual-batch freshness |
| Xi Xiang Feng | S$4.80/6pc | QQ noodles, Cantonese-style broth |
Chinatown Complex is a goldmine for budget-friendly options, while Toa Payoh’s morning batches guarantee peak freshness. AMK Central’s opaque broth, a Cantonese twist, rounds out the list.
“Xi Xiang Feng’s QQ noodles soak up the broth perfectly—a steal at under S$5.”
Yong Tau Foo with the Best Broth
The secret to a great bowl lies in its broth—each sip tells a story of tradition and innovation. Whether clear, creamy, or hearty, the liquid base defines the dish’s character.
Clear Ikan Bilis Broth
Orchard’s soy bean and fish stock blend delivers a light yet umami-packed soup. Topped with Xiu Ji’s crispy ikan bilis, it adds crunch to every spoonful.
Their 30-year simmering technique ensures depth without heaviness. Pair it with stuffed bitter gourd for a contrasting flavour profile.
Creamy Laksa Soup
Katong’s version balances spicy coconut milk with a touch of tamarind. The laksa avoids jelak (overly rich) fatigue thanks to a precise ingredients ratio.
Pro tip: Dip chee cheong fun into the soup for extra silkiness. At S$5.60, it’s a steal for the complexity it offers.
Hearty Meat Gravy
Fu Lin’s collagen-rich meat gravy simmers for hours, clinging to crispy beancurd skin. The slow-cooked broth shines in their dry-style bowls.
“Their gravy coats each ingredient evenly—no soggy noodles here.”
For a halal alternative, Jason Niang’s chye poh sauce mirrors this depth with fermented radish.
Must-Try Ingredients at Yong Tau Foo Stalls
The beauty of this dish lies in its diverse components, each bringing unique textures and flavors. From crisp vegetables to springy fish balls, the right combination makes every bite satisfying. These standout ingredients deserve special attention.
Stuffed Bitter Gourd and Eggplant
Look for bright green bitter gourd—it indicates freshness and mild bitterness. The eggplant should feel firm with smooth skin, perfect for holding fish paste stuffing.
Hup Chong adds a twist with pig intestine stuffing, while Fong Yong uses bacon-wrapped enoki mushrooms. Both balance the earthy notes of traditional vegetables.
Crispy Beancurd Skin
Tiong Bahru’s version stays crackly even in broth, while 109’s double-fried style adds extra crunch. The thickness affects texture—thinner sheets absorb more sauce.
Pair it with chee cheong fun for contrasting softness. Some stalls use Korean or Shimeiji mushrooms for deeper umami.
Otah Rolls and Fish Balls
Homemade otah rolls (like 109’s) have chunkier fish paste than commercial versions. For fish balls, do the bounce test—springy ones indicate quality.
Jason Niang’s halal version uses mackerel for extra firmness. Their chye poh dipping sauce adds tangy contrast.
| Ingredient | Top Stall | Specialty |
|---|---|---|
| Bitter gourd | Hup Chong | Pig intestine stuffing |
| Beancurd skin | Tiong Bahru | Broth-resistant crispness |
| Otah rolls | 109 YTF | Double-fried texture |
“The eggplant soaks up the broth like a sponge—ideal for sauce lovers.”
Tips for Enjoying Yong Tau Foo Like a Local
Locals have perfected their ordering routines for maximum satisfaction. From dodging crowds to customizing sauce blends, small tweaks enhance every bite.
Best Times to Avoid Crowds
Hit 109 YTF before 11:30am to skip the lunch rush. My Favourite Cafe’s meatballs sell out by noon, so early birds win.
Weekdays after 2pm offer shorter queues at CBD spots. For dinner, arrive before 6pm—Tiong Bahru’s sweet red sauce runs low by 7:30pm.
How to Choose the Right Noodles
Thick noodles like kway teow hold up in rich gravies. For clear broths, thin bee hoon absorbs flavors without overpowering.
Jason Niang’s halal version pairs chewy yellow noodles with spicy sambal. Ask for a mix if you can’t decide.
Pairing with Sambal and Sweet Sauce
Tiong Bahru’s signature sweet sauce balances spicy sambal. Dabble—don’t drown—your ingredients to preserve textures.
At self-serve stations, combine chili paste with dark soy for depth. Takeaway containers keep options fresh for later.
“Pro tip: Dip crispy beancurd skin in sambal first—it stays crunchier longer.”
Yong Tau Foo for Dinner: Late-Closing Spots
When the sun sets, the hunt for satisfying evening meals begins—and these late-closing spots deliver. Whether you’re working late or craving a warm bowl after dark, they keep their stoves fired up well beyond typical hours.
109 Yong Tau Foo stays open until 10pm, perfect for CBD diners. Their garlicky dry version and laksa gravy draw a post-work crowd. Arrive before 8:30pm to avoid the dinner rush.
For halal-certified options, Jason Niang wraps up at 8pm. Their mackerel fish balls and chye poh sauce pair well with yellow noodles. Pro tip: Order extra otah rolls—they sell out fast.
Fu Lin Bar & Kitchen blends tradition with modern flair. Try their collagen-rich meat gravy with a craft beer. It’s a rare night-time twist on the classic dish.
“Fu Lin’s late hours saved me after overtime—their crispy beancurd skin tastes even better with a cold pint.”
| Spot | Closing Time | Night Specialty |
|---|---|---|
| 109 Yong Tau Foo | 10pm | Laksa gravy, re-fried tofu |
| Jason Niang | 8pm | Halal otah rolls |
| Fu Lin Bar | 11pm | Beer-pairing combos |
Freshness matters after a long day. Stalls like 109 prepare broth in smaller batches for evening service. Ask if they’ve restocked fish paste—it’s a sign of quality.
Dinner combos often include free tea or discounted add-ons. At Fu Lin, S$12 gets you a bowl with a local brew. Perfect for unwinding after clocking out.
Conclusion
Exploring these flavorful dishes reveals a world of textures and tastes. From 109’s garlicky dry version to Tiong Bahru’s heritage fish cakes, each spot offers something special.
Budget-conscious diners can enjoy Xiu Ji’s crispy anchovies, while Fu Lin’s craft beer pairings elevate the experience. Don’t miss creative twists like laksa gravy or Hakka black bean sauce.
Trends like chee cheong fun pairings show how this dish keeps evolving. Whether you’re a first-timer or a longtime fan, there’s always something new to discover.
Step beyond hawker centers and try modern takes. Every bite tells a story of tradition and innovation.
