My favourite abacus seeds (算盘子) stall is really hard to catch, leaving my cravings for it hanging since last year! 😭 Unlike the usual pure yam abacus seeds, the ones here are made with both pumpkin and yam - though more soft textured, still retained a lovely springy chew without being too oily. SO GOOD. The stir fry of the seeds in minced meat, black fungus, mushrooms and hae bi (dried shrimps), also helped to bring out a really nice fragrance. I'm not Hakka, but these are probably one of the best ones I've had!

The soon kueh (笋粄) on the other hand, was plump and filled to its brim with ingredients. Instead of just a mouthful of bang kuang (turnip), the fillings here are generously mixed in with mushrooms, black fungus, hae bi, etc., giving the bite you take a greater variety of textures compared to others out there. The best part of it all was the skin made with yam, don't know how it's done but it's so chewy!

This is just humble good food right here. Go early to catch them as they usually sell out by 1pm. Thank you for sharing this gem with us Ni Zhen! 🙆🏻 Can't wait to go back to try the Hakka YTF! #BurppleJalanBesar

📍客家大埔酿豆腐 Hakka Yong Tau Foo
The Beef House/Gar Lok Eating House
217 Syed Alwi Road Singapore 207776
8am to 5pm Daily, Closed on Fridays