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Old-school Taiwanese-style soy milk and snack outfit Yong He Eating House in Geylang is expanding for the first time since it opened in Singapore circa 1986. Besides its famed sweet and salty beancurd, the popular 24-hour joint housed in a no-frills kopitiam serves up other snacks like housemade you tiao (dough fritters), Taiwanese lu rou fan, dim sum and shao bing (Taiwanese-style crispy, layered flatbread called “toast bun” at Yong He, with various fillings). 

It’s the shao bing that takes centrestage in the condensed menu at Yong He Toast, the brand’s casual, takeaway-only offshoot opening in Toa Payoh Central “mid-November”, the 42-year-old third-gen Singaporean owner Dong Han Zhong tells us. Like at the Geylang headquarters, the shao bing are stuffed with classic fillings like pork floss and red bean paste, though you can also expect all-new combos like minced beef, braised pork and otah at the Toa Payoh shop.  

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