The clear, sweet soup has been cooked with lots of "ikan bilis" and soya beans, making it one the reasons why I like theirs. The other reason is that they have quite a variety of "yong tau foo" and even offer the less common ones like the dark green "kiam chye", boiled pork belly and intestine (though not on Mondays for the latter two because pork sellers are closed then). If you like fried shallots and fresh coriander, you're in luck because every bowl gets a nice helping. Unless you let the lady manning the stall know otherwise, and don't worry, she always checks with the customers first. Which brings me to the workflow between her and the guy who cooks. Their clockwork precision is commendable.
By the way, they've been featured in the "Our Makan Places: Lost & Found" list by Mediacorp. Guess they have been around for a while :)