Yong Tau Foo, never quite make it onto our top listing of food that comes to mind when we have any rankings of Singapore street food, but yet it’s quite a common and popular item to be omitted all together. What’s tough about this is because you will find it difficult to describe the dish - for a start the dry and soup version are already having a completely different complexion and appeal. And it is how differentiated the dish is that gives it the character and appeal. However there is an increasing threat that hawkers who sell food like YTF that offers a great variety of ingredients are succumbing to supplier sources rather than continuing the hand made trade; eventually diluting the appeal and losing this all together. I wish that more foodie can appreciate and are willing to pay a differentiation for handmade delicacies than factory made - like oden for Japanese which bears some similarity to the soup version of YTF. A big majority of He Ji’s YTF are handmade and are deliciously combining ingredients of soy bean skin wrapped minced pork, fish paste, vegetables, toufu, mushroom and a whole lot of other creativities. I also like the fact that pork lard is used here which gives it the authenticity (yes, YTF originated from using only pork on toufu and vegetables like bitter gourd) and extra umami!

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