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Finally got around to trying the insanely popular and consistently crowded, The Hakka Yong Tau Fu Stall [01-25], located at Ghim Moh Market & Food Centre. I had to wait close to 45 minutes but I’d say it was well worth it.

For fear of overindulging so early in the day, I selected a range of vegetable items such as fish paste-stuffed eggplant (aubergines), bitter gourd, green chili, crispy bean curd skin and green capsicum but on display, you can also find items such as deep-fried pig intestines, squid and a myriad of bean curd-based yummies.

I chose to have mine dry with bee hoon (rice vermicelli) as opposed to white rice because I felt it would soak up their chili sauce a little bit better. Their homemade chili sauce really made it for me. It was spicy, surprisingly tangy with a heady note of garlic. Coupled with a spoonful of their sweet hoisin-ish sauce, it was a medley of lip-smacking flavors that went exceptionally well with each and every component of the dish.