Uncle Dough – Handmade Youtiao with Unique Toppings

Uncle Dough might be new, but it has been warmly welcomed by the regulars of Yishun Park hawker centre. Owned by 3 close buddies who love to experiment with food, Uncle Dough offers more than just your typical you tiao (fried breadsticks).

Noorman (far right) who is already an owner of another stall in Yishun Park Hawker Centre, recommended Irsyad (middle) to set up a stall when Timbre and National Youth Council (NYC) introduced a 6-month incubation programme offering a $1,300 all-in rental fee per month with no service charge. They are brothers-in-law and Hairul came in as a co-founder of Uncle Dough as well.

Every dish on their menu is handmade daily. When I came at 3pm, some of the items have already been sold out. It was amazing watching the skinny dough expand into thick sticks of you tiao after being deep-fried! I managed to try an original you tiao and boy, the handmade dough really made all the difference! Fried to a perfect golden brown, the you tiao has a light crisp exterior and a fluffy core. I shared the rest with my colleagues and the you tiao was gone in minutes.

Here’s their latest creation, Nutella & Nuts You Tiao ($2.20)! Slathered generously with Nutella and topped with crunchy nutty bits, this new creation will drive your tastebuds crazy. It was both savoury and sweet — what an ingenious combination!

Next up is the MayoTako You Tiao ($2.20). The youtiao was meant to taste like tako balls. Fans of the popular Japanese street snack will enjoy this!

Finally, a you tiao stall that has you tiao for just anybody! Uncle Dough even has Cheesy You Tiao and Milo Dinosaur You Tiao ($2.20 each). The kid in me just screamed”Yippeeeee!”

Another popular dish is the You Tiao Rojak Semarang ($3 / $5). This dish took inspiration from a spicy sauce that originated in Semarang (southern part of Indonesia). When Uncle Dough first introduced this dish, many couldn’t take how spicy it was. Hence, the owners decided to reduce the level of spiciness.

If you’re not into spicy food, you may be interested in the You Tiao Rojak Satay Madura ($3/ $5; not in the picture) which is inspired by a sweet sauce with roots in Madura (eastern part of Indonesia). 

Seeing this dish reminds me of pasar malams in Malaysia. Do you know that appam originated in India? Just as I was ordering this, another patron requested for it too, but was politely rejected as my order was the last one of the day (how lucky!). Seeing his disappointed face, I knew this was going to be good!

The batter is made with rice, coconut and other secret ingredients before it is left to ferment for about a day. Noorman shared that the original recipe requires longer hours of fermentation but that equates to a stronger sour flavour which many of the customers could not accept. 

Indeed, there was a hint of sourness in the appam. The bright orange sugar and coconut shreds added some sweetness. As everything is made upon order, you should eat it immediately so that it’s still crisp and fluffy. So simple, but so good!

Uncle Dough has created an Onde Onde Appam ($2) too! Surprisingly, this is sourer than the traditional appam. My colleague actually preferred this to the traditional one because it was sourer!

These young owners used up 25kg of rice before successfully producing a decent appam. Kudos to them!

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.

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