Yong He Eating House

Prices have gone up and the staff are mostly PRCs. The standard of the hot tauhuey has really gone down. Instead of a smooth soft texture, the tauhuey is like a cake or a pudding where when you dig in with the spoon, it sticks to the spoon and doesn’t fall off easily. The sugar syrup also doesn’t blend into the dessert well and is left at the bottom of the bowl. Another disappointment is the soya milk which is quite watery. You can get better soy beancurd at Selegie soya bean at two other places — near the entrance of Geylang road after Paya Lebar MRT (which is a long walk from Yong He. Look for the blue sign), or the opposite side at Sims Ave after Aljunied Station at the lower numbered Lorongs.
The redeeming factor here is that you can choose another option, which is to get the meesua/​mianxian or the nice floss bun with egg.
Really hope they can get their act together as I’ve opted for prata for dessert at Tasvee next door many a times.
Nevertheless, this is the most convenient location near the coffeeshop near Lor 29 where you can watch BPL soccer matches and smoke open air.

Yong He used to be so much better. The quality had dropped which is a pity because this place held so many memories of late night suppers and much laughter & mirth. The bean curd and soya bean drinks are still good but unfortunately the pancakes with pork floss and egg are no longer good. Not crusty or crispy — in fact, hard and cold. Sad, really. The red bean pancake had too little red bean as well. I would stick to their bean curd and soya bean drinks. And perhaps dough fritters (my friends appeared to like it. I didn’t try it).

Oh what will we ever do without all these fantastic supper options. Yong He, I believe, originated from Taiwan and serves up a variety of typical Taiwanese-​styled breakfasts like dough fritters, crêpe rolls and soybean options.
I came here for supper after a day out. I liked the soybean milk and beancurd enough though it was not as amazing as I would’ve expected. (Yong He is known in Taiwan for its soybean options!). I also got to try the crêpe rolls which were not too bad, crispy with sweet pork floss within.
I’m glad to have options for Taiwanese style breakfasts when I need them in SG. Not going to be too picky about it. But I’ve read that their braised meat rice is lacking in flavour compared to its Taiwanese counterpart, so you might want to skip that one.

Formerly known as the dough fritter king, Yong He has suffered a major decline ever since it shifted to its current premises. While it is bigger and can seat more, the crowds are no longer packing it and the standards have fallen quite a bit. That said, there are glimpses of hope on certain days when the dough fritters and soya bean are up to standard. That’s what probably keeps me coming back time after time though it has not been particularly enjoyable. The ‘taiwanese’ dishes are available till 11pm, and while some would say it is terrible, the standards are pretty decent. I wouldn’t say its 100% authentic, but neither is it far from the truth as well. All in all, it’s really sad to see such a good place falling to its current state and I hope things can only get better for them.