Our generations-old recipe keeps things simple and honest. Minimally processed with zero starch and zero fillers—just real flavor, the way it was meant to be 🐟 #sandaifishball #sandaiyongtaufoo

I used to think running restaurants were easier #sandaifishball #sandaiyongtaufoo

What hawker life didn’t teach me #sandaifishball #sandaiyongtaufoo

Teochew Series: Machine made fishballs vs Handmade fishballs #sandaifishball #sandaiyongtaufoo

What Should We Add to Our Next Shop? #sandaifishball #sandaiyongtaufoo

Handmade vs machine — where do we stand? #sandaifishball #sandaiyongtaufoo

Teochew Series: Why are more and more heritage brands closing down? #sandaifishball

Can you really taste the difference in our fishballs? #sandaifishball #sandaiyongtaufoo

Will our quality drop after moving to a central kitchen? #sandaifishball #sandaiyongtaufoo

We started our first retail shop at Serangoon Gardens back in September. Since then, we’ve moved into a small central kitchen earlier this month, and now we’re slowly preparing for our next shop. These past 6 months really exposed all my weaknesses and forced me to confront them head-on. A lo

Our Toa Payoh stall will be closed for the month of March #sandaifishball

F&B is no longer just about good food 😭 #sandaifishball #sandaiyongtaufoo

Work Life in F&B #sandaifishball

Why We Sold Out So Early (And We’re Sorry) #sandaifishball

Why do I do content in Teochew? #sandaiyongtaufoo

Does social media really help? #sandaifishball #sandaiyongtaufoo SanDai Fishball (Heng Kee Fishball & Yong Tau Fu)

F&B vs Hawker. Why hawkers stick with one shop? #sandaifishball #sandaiyongtaufoo

Why are there fewer fishball makers today? #sandaifishball #sandaiyongtaufoo

Teochew Series: Teochew Yong Tau Foo vs Hakka Yong Tau Foo #sandaifishball #sandaiyongtaufoo

Misconception: “You must be making a lot of money” #sandaifishball #sandaiyongtaufoo