Fu Lin Niang Tofu

my family and i went for my favourite yong tau fu in siglap some time ago (when we got back from malacca) but the pictures have been idle in my camera... ooops! anyway, the stall used to be in the coffee shop next to the canal beside siglap centre but they grew so popular they opened their own shop a few doors down.

what makes the yong tau fu special is that they deep fry all the pieces you have chosen and poor a special sauce over it. this sauce is also what they serve their thick bee hoon with (it's a savoury sauce with pork mince) and their choice to serve only thick bee hoon (the laksa sort) means that the noodles soaks up this yummy gravy and goes extremely well with the yong tau fu.their chilli sauce is mixture of sweetness and chilli"kick". although a bit on the watery side, it goes well with the yong tau fu because it coats the pieces in sauce and when you eat them, the chilli sauce fills your mouth just before the yong tau fu does. mmmmmmmm... :)
by the way, i think this new "No Smoking" campaign is very effective because i walked into the shop and my eye caught the "LOOK HERE" posters stuck around on the walls. GOOD JOB!