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Popular Taiwanese eatery Yong He Eating House opened a new takeout kiosk at Toa Payoh Central last Saturday on 20 November. The outlet, named Yong He Toast, marks the first expansion for the 35-year-old institution, which has been operating at a nondescript 24-hour kopitiam at Geylang.

Third-generation owner Dong Han Zhong, 42, brings two of the supper spot’s signatures – house-made soy milk and shao bing (Chinese flatbread referred to as “toast bun” at Yong He) to the new Toa Payoh shop.

Located a few blocks away from HDB Hub, the modest outlet is a no-frills setup. There’s a counter displaying the different fillings and an oven in the back where the shao bing is baked. Apart from its retro tiles, an homage to Yong He’s history, the otherwise modern, bright shop is vastly different from the old-school, rather dingy vibes of its Geylang branch.

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