Curry Yong Tau Foo ($9)!
Bugis curry yong tau foo (third visit). Coconut curry broth with stuffed beancurd skin, tofu, spinach, and side fried fish balls. $9.
Third visit to the Bugis curry YTF stall. $9 this time. 😋👍🏼
What was in the bowl:
- Curry broth bowl: red-orange spiced coconut, the same recipe across all visits
- Picks: chinese spinach (with leaves intact), stuffed beancurd skin (large flat pieces folded over), white tofu cubes
- Side dish of two fried fish balls: same as the earlier visits, deep-fried, served standalone
This stall hits the rotation a few times because the curry broth profile is consistent and the picks rotate based on what we feel like. The price varies $7.70 / $8.40 / $9 across visits depending on the picks chosen.
Why the curry YTF format keeps pulling repeat visits:
- Customisable picks: every visit you build a slightly different bowl
- Curry broth depth: coconut + spice paste at the lighter end of the laksa-curry mee spectrum, so it’s not overwhelming
- Vegetable + protein balance: easy to load up on greens, tofu for a lighter meal, or fish-paste items for the savoury hit
- Sides for variety: fried fish balls or other crispy items to break up the all-soup format
The chinese spinach this round was the standout pick. The leaves wilted into the curry just enough to take on the flavour while keeping the slight earthiness of the vegetable. The stuffed beancurd skin (large flat folded pieces) absorbed the coconut broth and got a satisfying chewy texture.
The white tofu cubes are the most neutral pick. They function as the bowl’s flavour blanks, soaking up whatever curry sits around them and giving you a clean palate moment between the spicier mouthfuls.
At $9 for this visit’s pick selection, the trade was extra portion or pricier picks. Still fair value for the broth quality and convenience.
Overall: 4.3 / 5. 😋👍🏼 Consistent curry YTF, the kind that earns a repeat slot. Would re-order.
