Yong He's signature—a broth of braised pork ribs infused with Sichuan peppercorn (mala), dried chilli, and aromatic spices. The numbing sensation hits first, followed by heat. The pork ribs are tender after hours of braising. Reviewers note this is comfort food for Geylang's late-night crowd and insomniacs.
Tips from diners
This is genuinely spicy—not just numbing. Ask them to reduce chilli if you're sensitive. The mala is non-negotiable.
Hot or iced soy milk, the classic beverage served alongside you tiao. When fresh, it has a strong soya flavour and silky mouthfeel. Reviewers note quality has varied in recent years—some batches are noticeably thinner than others.
Tips from diners
Hot soy milk is the best pairing with you tiao. Cold versions are less flavourful but refreshing on warm days.
Long, golden fried dough sticks with a light, airy interior and crispy exterior. Traditionally served alongside soy milk or beancurd for dunking. Fresh versions are light and crackle when bitten. Quality varies—fresh batches are noticeably better.
Tips from diners
Eat these immediately—they harden after 10 minutes. The best you tiao are ordered and eaten within seconds of frying.
You tiao prepared with a beaten egg wrapper or dipped in egg batter before frying, creating extra richness and a different texture. Some vendors make this fresh, others prepare it in advance. The best versions are made to order.
Tips from diners
This is heavier than plain you tiao but more satisfying. Good as a standalone breakfast or snack.
The salty version of tau huey—chilled beancurd in a savoury soy sauce mixture, topped with minced meat, spring onions, preserved vegetables, and dried shrimp. The texture should be silky and delicate. Reviews are mixed on recent quality, with some noting the beancurd has become less dense.
Tips from diners
Order this with you tiao for dunking. The combination is the classic Taiwanese breakfast.
Yong He Eating House opened in Geylang in 1986 as a traditional Taiwanese breakfast spot. When locals think of tau huey (beancurd), you tiao (fried dough sticks), and soy milk, many think of Yong He first—especially the 24-hour Geylang location. The restaurant is known for its mala bak kut teh, a numbing, spiced braised pork rib broth that keeps night owls and insomniacs fueled.
Open 24 hours Wednesday-Sunday. Tuesday closes at midnight. Come after 2am when the supper rush has passed.
The mala bak kut teh is what locals come for. Start with that as your main, pair with rice or noodles.
Seating is crowded but casual. Tables turn quickly. Don't linger if there's a queue.
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