A half hour wait

People queue up to pick their ingredients and wait a good half hour for a good bowl of Yong Tau Foo here. It's not hard to understand why once you tasted their soup and their specialty items.

The soup is sweet, light almost refreshing thanks to the generous amount of soybeans and ikan bilis that is so essential for a good Yong Tau Foo soup base.

Most of the items are prepared by the stall owners with the deep fried ones being the most popular, much attributed to the additional punch from the marinates. The must tries are the deep fried meatball, ngoh hiang, deep fried tau kee, stuffed mushroom.

One last worthy mention is the strangely exceptional smoothness and soft but firm texture of the bee hoon and yellow egg noodles when you order it dry.

Yong Tau Foo and soup-based food lovers should at least give this place a try. But as for those seeking stronger flavours, you might want to give it a miss.