Red Sea Homemade Yong Tau Foo – Don’t Miss Their Handmade Fish Paste and Sambal Chilli!

Nestled in the heartlands of Singapore, Bukit Merah View Market continues to be a popular destination, particularly for the older generation. Among the myriad of food stalls, one stands out: Red Sea Homemade Yong Tau Foo. This second-generation hawker stall prides itself on serving delectable yong tau foo, characterized by its handmade fish paste and tantalizing sambal chili.

For the past eight years, Mr Peh has been the driving force behind Red Sea Homemade Yong Tau Foo. With an inherent love for the culinary arts, he embarked on a journey to learn the art of making yong tau foo from his mother-in-law. In 2015, armed with her treasured recipe, Mr Peh established his stall, upholding the tradition of home-style yong tau foo by meticulously crafting his own fish paste and sourcing high-quality ingredients.

As soon as I arrived at the stall, I was greeted by an impressive display of more than 30 different yong tau foo ingredients, all handcrafted with fresh ingredients. The beauty of yong tau foo lies in the freedom to curate your own lunch/dinner. With countless options to choose from, I was definitely spoilt for choice!
While I was tempted to load up my bowl with all the ingredients on offer, I finally settled on the Yong Tau Foo Soup ($4.20), which included a medley of fishball, stuffed beancurd, tofu, and more. The handmade fish paste was soft and silky, and the fried items were re-fried to a crisp, golden brown before being served.

What sets Red Sea Homemade Yong Tau Foo apart from its competitors is their dedication to the craft. At the crack of dawn, Mr Peh and his wife dive headfirst into their daily routine. From 5 am, they set the stage by boiling the soup, blending the fish paste, and preparing over 30 different yong tau foo ingredients. Mr Peh is especially proud of his house-made sambal chilli as well. The addictive sambal is made from scratch with ingredients such as bird’s eye chillies, shallots, and dried shrimp.

The broth used for the yong tau foo is predominantly made by simmering soy beans and pork bones for about 3 hours. The clear broth is light, and carries a lovely savouriness and a tinge of sweetness, while maintaining a clean aftertaste. Imagine savoring this heartwarming dish on a chilly day!

The Premium Egg Noodles ($4.50) take center stage here. These premium wheat flour noodles, reminiscent of mee kia, are lovingly dressed with house-made sambal chili, dark sauce, and topped with a generous sprinkle of crispy lard. The savoury and delightful sambal chili perfectly complements the al dente noodles.

Another standout at Red Sea is their laksa. The owners make their own rempah for the laksa, and the piquant broth packs a rich coconut flavour. It is rich and creamy. Needless to say, I paired it with the fried wantons and King of Beancurd, and it was a match made in heaven.

With their fresh ingredients, light yet flavourful soup, and delicious laksa gravy, Red Sea Homemade Yong Tau Foo is definitely worth a visit. It’s clear that Mr Peh’s dedication to the art of home-style yong tau foo shines through in every bowl.