Special Yong Tau Foo (Golden Mile)

Ahhh, I’m going to miss the wonderfully cool weather we’re having, but not before I have a steamy hot bowl of soup from Special Yong Tau Foo! Expect long queues during the office lunch hours, but the soup is well worth the wait. Clear but packed with flavour, you can taste the clarity of ikan billies that went into making this broth. There’s less variety of ingredients as compared to other YTF stalls, but the soft, bouncy fish paste used in many of their items make up for it. 🍲

I was looking for something soupy for a rainy weather and what better than a bowl of steamy hot yong tau foo with vermicelli .

I have walked past this stall many times and there's always a queue but I often wonder why because the food looks pretty ordinary to me .

I liked that the fishballs and the fish paste were fresh and bouncy and that the vegetables were cooked just right - especially the lady fingers and the bittergourd. The selection was few but good enough to make up a hearty meal .

The only issue was the soup which didn't taste like it was boiled with ikan billis or fish bones or Soy beans. It was just a clear soup and garnished with some fried shallots.

For the health conscious, this might be a good lunch option but it is too ordinary to be given much attention.

Saw this impressive YTF at golden mile and it's one of the few long queue ones that I have yet to try. Wasn't having thoughts of YTF that day, but after wondering a while, I came back to this place.
At minimum of $4 per order, it's practically taking one of each YTF pieces from the display stand. The queue was fairly long and with a number system, it actually was much longer with the people 'queueing' to collect.
I went with the dry option, a typical habit of mine, and it was quite tasty. The chee chiong fun sauce and chilli reminded me of the times back in school. Their YTF pieces were fresh and cooked evenly. Surprisingly, out of the stuff I took from the table, I really liked the blanched kang kong in this sauce combination. Lastly the small bowl of soup which kinda ruins my choice for dry. The soup was the best thing about the Yong Tau Foo and it's a clear reason why it's being featured. Perhaps next time when I'm back here again, the soup option will be one of the reasons to queue again.

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 :)

Fishballs was soft but bouncy! Sauce of sweet and spicy!

A long-time favourite of many, this stall dishes out steaming bowls of traditional Yong Tau Fu that's made with fresh yellowtail fish. Their choices are not as extensive as other places but sometimes, simple is best.