Golden Mile Special Yong Tau Foo, a heritage hawker stall since 1958, has closed

Golden Mile Special Yong Tau Foo, a revered hawker stall with a century-long history, abruptly ceased operations at the Golden Mile Food Centre on July 31, leaving customers in shock. The news came via a Facebook post from neighboring stall Ah Xiao Teochew Braised Duck, who noted, "My neighboring stall, Golden Mile Special Yong Tau Foo, has officially ceased operation."

Given the stall's lack of an online presence, its sudden closure caught many off guard, sparking disappointment among customers. Online reactions ranged from expressions of sorrow to inquiries about the stall's whereabouts after the closure.

Established in 1958 by Chng Siew Hern, the stall began as a pushcart on Jalan Sultan before relocating to Golden Mile Food Centre in 1975 when the hawker centre was built. The business remained there for over five decades until its unexpected closure. Chng Fang Khiang, one of Chng Siew Hern's children and a second-generation hawker, and his sister took over the helm. The family's specialty lay in their unique Teochew-style yong tau foo, crafted from fresh yellowtail fish – a departure from the commonly seen Hakka variant.

What set Golden Mile Special Yong Tau Foo apart was its meticulous preparation process. The stall's proprietor, Mr. Chng, routinely visited the market each morning to procure the finest yellowtail fish. He then minced and finely whipped the flesh into a springy paste, which formed the base for the stall's iconic fishballs and stuffed ingredients.

The menu featured a traditional selection of stuffed tofu, bitter gourd, pig's skin, vegetables, and fried wontons teeming with minced meat. Customers would peruse these ingredients, selecting their choices from trays before they were cooked in a clear fish broth. This broth, imbued with the subtle flavor of the soaking water, allowed the natural sweetness of the yellowtail to shine through.

Even as recently as February, the stall maintained a steady flow of customers, with dishes often selling out by midday. Each yong tau foo was priced at 60 cents, with a minimum order of eight pieces for S$4.80. Despite the lack of an official announcement from the stall, long-standing patrons expressed hope that the closure was temporary, leaving them in anticipation of the family's future endeavors.

The reasons behind the closure, including whether it was a permanent decision or a temporary one leading to a future reopening elsewhere, remain unknown.