This yong tau foo (ytf) stall has been in existence since the food centre began operations in the 1970s and at the exact same spot.
You’ll know which stall it is by the long snaking queue of people that queue up for it before its opening at 1pm. You don’t get to pick and choose the ytf items, but they are all excellently well-made as the fish paste is wonderfully smooth and springy. Tofu items have a certain smoothness, and the soup has a nice blend of pork and soybean stock flavours.
They also serve their ytf as a set with no changes and with soup and with no rice or noodles ($4.50). A tip: if you want a second bowl, you don’t have to re-queue. Just ask one of the staff (usually a lady) who will take your order and money.
The other interesting fact here is that chopped fermented beans are added into the spicy-and-sour chilli sauce which explains its complex savouriness.
A big thing to note is that every item — the taste of the soup and the fish paste — comes more savoury as compared to the other ytf stalls here, so if you’re a bit sensitive towards saltiness, you might want to stay clear. When you look at the average age of their clientele, you’ll understand why. The majority of patrons are in their 50s, 60s and older (biologically speaking, food tastes blander the older you get). So Yong Xiang Xing Dou Fu is not upping the savouriness on purpose, they are simply catering to their clientele.