Because the claypot "yong tau fu" at Kok Sen is such an elusive thing, the Burpple team decided to order it to take away since it was available when they were in the area. I tried a bit and yup, I can understand the fuss.
The assorted pieces of "yong tau fu" were cut large and stuffed/spread with a good amount of fresh-tasting fish paste. These were then cooked in a slightly goopy gravy that's sweet, savoury and sneakily spicy all at once. Very appetising indeed. I'd have liked a bowl of steaming hot white rice to allow the gravy to run riot but alas, that day's schedule couldn't fit that in.