Zhen Jie Hakka Yong Dou Fu 真姐客家酿豆腐

At yong tau foo stalls, rice or noodles are typically offered as the carbo filler. But chee cheong fun? Now that’s something we don’t often see! This stall at Amoy Street Food Centre is one of the rare few that offers the extra option of chee cheong fun.

Yong tau foo (hidden below) with chee cheong fun

If your order is for dry yong tau foo, they will blanch the yong tau foo and place it together with chee cheong fun and sweet sauce and/or chilli in the same bowl (above pic).

Chee cheong fun 猪肠粉

If you order the soup version, they’ll serve the chee cheong fun and yong tau foo in soup separately.

The chee cheong fun is the factory-supplied variety. Very ordinary on its own, but somehow, it tastes extra special with yong tau foo!

Yong tau foo in soup

For their yong tau foo, it’s the generic variety offered by other yong tau foo stalls, eg. stuffed tau kwa, tau pok, eggplant, bittergourd, ladies finger, chilli, fishball, et al. The range is rather extensive as there’s both fried and boiled items.

What makes their yong tau foo unique is their fish paste stuffing, which is mixed with carrot strips. There’s certainly a very homely feel about their yong tau foo. Our only grouse is that they could be more generous with the amount of stuffing.

Expect long queues at lunchtime!

This stall is immensely popular with the lunch crowd, with their chee cheong fun being the bestseller. Sometimes, they even run out of chee cheong fun by 1pm, so make sure you come early!

Their prices are as follows (accurate as of 11 May 2011):

  • 6 pieces + rice/noodles – S$3.00
  • 6 pieces + chee cheong fun – S$3.20
  • Add-on yong tau foo – S$0.40 per piece
  • Chee cheong fun – S$0.80 per roll
  • Takeaway surcharge – S$0.20

Zhen Jie Hakka Yong Dou Fu
7 Maxwell Road
#02-112 Amoy Street Food Centre
Singapore 069111

Mon to Fri: 10am till sold out, usually around 2pm
Closed on Sat, Sun, and public holidays



  1. says

    This should work well cos both chee siong fun and yong twa foo uses the same kind of sauce. Where did the sauce originate from anyway? Hmm..

  2. says

    Now that you mentioned … I’m surprised chee cheong fun has not been widely used as the carbs filler with yong tau foo… they would go very well together,especially with lotsa sesame seeds and sesame oil ( haha, my version). 🙂

    Could it be the slightly softer texture of the former that makes it less easy to handle during the cooking process? I understand that it comes in oiled rolls and not in dry heaps, unlike bee hoon and noodles.

    • says

      Hmm, you have a good point there. Chee cheong fun might be relatively harder to handle than noodles. However, I wasn’t able to see how the cook handled the rice rolls. My initial guess was the chee cheong fun was kept warm separately, then snipped and added to the yong tau foo. Next time, I’ll try to observe and see how they do it.