SanDai Yong Tau Foo has opened a new outlet at Anchorpoint, bringing its heritage Teochew fishball and yong tau foo recipes to the west of Singapore. The expansion follows the success of its Serangoon Garden outlet and continues a family legacy that dates back to the 1960s. Now led by third-generation owner Delonix Tan, the brand remains committed to traditional craftsmanship, using handcrafted ingredients made from 100% yellowtail fish to preserve the authentic texture and flavour that first earned SanDai Fishball its loyal following.
The self-selection menu offers a wide variety of yong tau foo ingredients, with the standout being the signature yellowtail fishballs, prized for their naturally springy bite and fresh fish flavour. Other favourites include Teochew meatballs, tau pok, fishcake, tau kee and eggplant, served with a choice of noodles or rice in either a light, savoury clear broth or a richer curry soup. Every morning, fresh ingredients are delivered from the family’s production facility to maintain quality and avoid the starchy texture often associated with mass-produced fishballs.
With its focus on handmade ingredients and time-honoured recipes, SanDai Yong Tau Foo offers a comforting take on a beloved local classic in a modern, air-conditioned setting. Whether stopping by for a hearty lunch or a nostalgic bowl of Teochew-style yong tau foo, diners can expect a meal rooted in decades of tradition, craftsmanship and quality.
