YTF curry + CCF + barley gingko beancurd ($8.90)!
Curry YTF bowl with fried items, chee cheong fun side, plus shaved-ice barley gingko beancurd dessert. $8.90 lunch + dessert combo at Bugis.
Lunch + dessert combo — curry yong tau foo + chee cheong fun + barley gingko beancurd at $8.90. The full set. 😋
What was on the tray ($8.90):
- Curry YTF (top-left bowl) — blue-rim ceramic bowl of deep red-orange curry gravy loaded with fried beancurd skin pieces, stuffed beancurd squares, fried fishball, fried wonton skin chunks, topped with fried shallots + sesame seeds.
- Chee cheong fun (bottom plate) — chopped soft rice noodle rolls dressed in chilli paste + sweet sauce + fried shallots + sesame seeds.
- Barley gingko beancurd (right bowl) — shaved-ice topped dessert with soft beancurd skin pieces + barley + gingko nuts hidden under the snow-like shaved ice mountain.
- A dessert menu card on the side showing the stall’s other dessert options (sesame paste, cheng tng, grass jelly mango, etc.).
This is a dessert stall combo — the stall is primarily famous for the bean curd + barley + gingko dessert lineup but also serves the YTF + CCF lunch items. You get the savoury main + dessert in one tray.
The curry YTF is the spicier alternative to the soup version — same fried YTF items (beancurd skin, stuffed tofu, fishball, fried wonton skin), but in rich coconut curry gravy instead of clear soup. The wonton skin pieces are the underrated highlight — they soak up the curry like a sponge and turn into a flavour bomb.
Chee cheong fun as the side noodle is the bonus — soft rice rolls dressed minimally (chilli + sweet sauce + fried shallots), the kind that fills the gap between YTF + dessert.
The barley gingko beancurd dessert is the stall’s specialty — shaved ice on top of smooth tofu pudding (dou hua-style) + boiled barley + bittersweet gingko nuts + sometimes soft beancurd skin. Cold + slightly sweet + lightly bitter from gingko. The proper SG Chinese dessert.
Total: $8.90 for lunch + dessert.
Overall: 4.2 / 5. Curry YTF had proper coconut depth, fried wonton skin was the texture standout, barley gingko beancurd was the cooling dessert closer. Will reorder for the dessert. 😍👍🏼
