This stall has space for 50 tables and is always filled witj potrons who are willing to stand and wait for a seat. Suprisingly this stall sells only Yong Tau Foo.
Owner Wong Yew Choon is a Hakka who inherited the business from his father. He continously improves on the production of this traditional offering and forms his unique style in the process. Eight types of ingredients are home-made using fresh mackerel, and the taste is enhanced with salted fish.
The eatery is also known for its dumplings made from mackerel, bangkuang and carrots that's tasty and refershing.
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