Cooking Mama Yong Tau Foo – Reviving the Iconic Peppery Soup of Soon Li Yong Tau Foo

If you ever found yourself in Bukit Merah View Market & Hawker Centre past midnight, chances are you were drawn to the rich aroma of Soon Li Yong Tau Foo. This iconic supper spot had a special place in many hearts, known for its simple but comforting bowls of yong tau foo served in a peppery ikan bilis soup that added warmth to many a late-night wanderer’s soul.

For years, the stall’s unusual hours—opening only after midnight and closing around 3 AM—made it a legendary destination for clubbers like Zhou Hui. After a night out, Zhou and her friends would always gather at Soon Li, enjoying the soothing bowls that helped them wind down from the revelry. But one day, just like that, the stall closed forever. The beloved owner had passed away suddenly, leaving a void in the hearts (and stomachs) of many.

For Zhou Hui, Soon Li’s closing marked the end of a favourite supper spot. After spending over a decade in the retail industry (her last role at Louis Vuitton), Zhou found herself missing those familiar flavours so much that she decided to recreate them herself. She took a bold leap, hanging up her retail hat and opening her own yong tau foo stall called Cooking Mama Yong Tau Foo 食你豆腐, aiming to bring back the essence of Soon Li for everyone who missed it as much as she did.

At Zhou Hui’s stall, you won’t find the usual yellow bean broth that most yong tau foo stalls offer. Instead, she has stayed true to Soon Li’s signature peppery soup, boiling pork bones, yellow beans, and peppercorns to create that same depth and warmth. And yes, you can take your yong tau foo ingredients using a metal bowl, just like in the old days. When asked if I wanted green chilli padi and ikan bilis in my soup, I eagerly nodded—this was a small but essential part of Soon Li’s charm. The green chilli padi adds a kick that somehow elevates the slightly peppery broth, instantly bringing back memories of slurping up that flavorful soup in the cool of night.

Of course, no bowl of yong tau foo is complete without noodles, and Zhou Hui has taken it up a notch with Hakka noodles—a rare find. Tossed in her homemade minced meat sauce and crispy pork lard, the noodles are savory, rich, and a perfect match for the peppery soup. Don’t miss out on her homemade chili sauce either, which is a fantastic blend of spicy, tangy, and savoury flavours that add a powerful punch to every bite.

It’s only been a week since Zhou Hui opened her stall, and while there are still areas she wants to improve, the potential is clear. For now, she sources her yong tau foo ingredients from suppliers, but once she builds a stable team, she’s eager to hand-stuff her own yong tau foo pieces, adding more variety and personal flair to her offerings. She also plans to open a second outlet in Frontier Ubi soon, bringing her take on Soon Li’s legacy to even more people.

Eating at Zhou Hui’s stall feels like a little journey back in time—a delicious reminder of what made Soon Li so beloved. It’s heartwarming to see someone so passionate about keeping these flavors alive, and I can’t wait to see where her journey takes her.