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In the heart of Bukit Batok, a vibrant residential area, lies Ru Yi Yuan Vegetarian Stall, a vegetarian stall that has been delighting residents and visitors with its delectable vegetarian offerings. Located in the bustling Mei De Coffeeshop, this vegetarian haven is known for its affordable, healthy, and flavourful dishes that cater to a wide range of tastes.
Established over a decade ago, Ru Yi Yuan Vegetarian Stall has built a loyal following thanks to its commitment to quality and flavour.
Over the years, Ru Yi Yuan has maintained its long queues despite controversies about the stingy auntie and even worse – a diner finding a bloodied plaster in his plate of bee hoon. More on the rude and stingy auntie later.
What I tried at Ru Yi Yuan
Ru Yi Yuan’s menu is a testament to the creativity and versatility of vegetarian cuisine. The stall offers a diverse range of dishes that appeal to both vegetarians and non-vegetarians alike. Diners have a couple choices of starch – Bee Hoon (S$5) or Noodles (S$5).
One of the most popular dishes is the Vegetarian Bee Hoon, a flavourful stir-fried rice noodle dish that is a staple for many regulars. It features an array of fresh vegetables, tofu, and a savoury sauce that makes for a satisfying meal.
Cubes of tofu are added to provide protein and a chewy texture that mimics the experience of eating meat.
Gooseneck is also added to the mix. Vegetarian gooseneck, also known as vegetarian goose or su ji in Chinese, is a popular meat substitute in Asian vegetarian cuisine. Despite its name, it does not contain any animal products and is crafted to mimic the taste and texture of real goose meat.
The texture of the vegetarian gooseneck is one of its most intriguing features. The outer layer is made from a thin sheet of beancurd skin (also known as yuba). When fried, this outer layer becomes slightly crispy, providing a delightful contrast to the softer interior.
Inside, the vegetarian goose neck consists of layers of soy protein or gluten, seasoned and processed to resemble the texture of meat closely.
Taste-wise, the vegetarian gooseneck is rich and savoury. The beancurd skin absorbs its seasonings well, contributing to the overall nutty and slightly sweet profile of the dish. I also really like the fact that it acts as a sponge that soaks up the gravy should you choose to have it on the bee hoon.
I should also mention this gravy is meant to mimic braised meat sauce. Made from mushroom which gives it a darker colour, this also gives it a subtle nutty and umami undertone to the overall bee hoon. People who prefer a dryer, non-saucey version can opt out of this.
The dish is also topped with crunchy long beans and my other crispy beancurd skin for that extra layer of texture.
Ru Yi Yuan Vegetarian Stall places a strong emphasis on health and sustainability. By focusing on plant-based meals, Ru Yi Yuan not only promotes a healthier lifestyle but also contributes to environmental sustainability by reducing the carbon footprint associated with meat production.
Final Thoughts
Ru Yi Yuan has received numerous accolades and positive reviews over the years, reflecting its status as a beloved fixture in Bukit Batok. It has been featured in community reviews, with many praising its delicious food and commitment to quality. The stall’s popularity is evident in the steady stream of customers it attracts, especially during peak meal times.
Despite that, I feel that the auntie is extremely stingy. She would pick up ingredients to put onto your plate and proceed to put them back. While I agree that hawkers have huge overheads to take care of, I feel that counting the strands of French beans can be a little too much.
Diners have also complained that the lady boss was “weighing the few strands of bee hoon” and “counting the number of strands of vegetables”. While the food admittedly amazes me, the service and hygiene can be a deal-breaker.
Expected damage: S$5 – S$8 per pax
