I went to Geylang Bahru hawker centre with a simple goal in mind, find something healthy and wallet-friendly, and Cheng Ji answered that wish with a steaming bowl of Yong Tau Foo. I have eaten so many versions of this dish, but when I need comfort, I always circle back to the most classic one, the clear soup base. It is straightforward, gentle, and somehow still full of character, exactly what I want when I feel a sneeze coming and need a bowl that will make me feel better.
Part of the fun is the pick-your-own items at the stall. Trays of greens, mushrooms, tofu, and fish paste goodies sit in neat rows under bright lights while the staff keep everything tidy and moving. I reached for what I call the “feel-good combo,” enoki mushrooms for that delicate snap, leafy greens for freshness, okra for a soft crunch, plus a couple of beancurd and fish paste pieces for protein and bounce. Nothing fancy or deep-fried this round, I wanted the cleanest flavors to let the soup do its magic.
The bowl arrived looks so green LOL. And then there is also bee hoon on top, glossy and white. The first sip of broth told me I had chosen right, light yet savory, with the sort of clarity that makes you slow down between spoonfuls. It is not the kind of soup that's too heavy, it has the right balance, a little sweetness from the vegetables, a little umami from the stock too.
Texture is where Yong Tau Foo excels. The bee hoon was soft but still separate, not mushy at all. Enoki added those playful little strands that slip between your chopsticks, each bite springy and clean. The okra kept its shape and brought that subtle, green creaminess without turning slimy, which I really appreciate. The tofu pieces soaked up the broth like sponges, releasing it again with every bite, and the fish paste items were firm with a light bounce, not rubbery. Everything felt intentionally light yet satisfying, the opposite of heavy supper food.
Cheng Ji keeps the experience friendly, fast, and fuss-free. Even with the constant flow of customers, the aunties and uncles behind the counter are calm and efficient, and the queue moves quickly. That is the Geylang Bahru rhythm I love, the centre buzzes from dinner to late evening, a steady tide of families, office folks, and night-owls, but it never tips into chaos. You hear metal ladles tapping the side of pots, trays sliding, and the occasional “next order!” It is lively in the best way, the kind of background hum that makes a simple meal feel like part of a bigger city story.
I know Yong Tau Foo can wear many outfits, spicy laksa broth, rich curry, dry with sweet sauce, even the sweet-savory chili combo, and I enjoy those on indulgent days. But the basic soup version remains my go-to because it is the one that refreshes me. When I feel a little run-down, this is my bowl of relief. I leave the table lighter, not sleepy, and ready to walk off the evening breeze around the estate.
Overall, Cheng Ji delivered exactly what I came for, a clean, honest bowl that tastes like it is good for you. I will be back to build another mix, maybe add tomatoes or seaweed next time, but the clear soup will stay my base. Sometimes the simplest choice is also the smartest, and tonight’s dinner proved it again.
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