SINGAPORE \u2013 Yong He Eating House, the long-running Geylang eatery known for its Taiwanese fare of soya milk and you tiao, may close on Nov 30 if it cannot secure an investor. Its third-generation owner, Mr Dong Han Zhong, 46, has set a $300,000 fee to hand over the business. <\/p>\n
Looking visibly tired from months of running the business with a skeletal team, he says the decision will have to be made soon. Until last week, he had not been able to find an investor. But after recent media reports, nearly 20 parties have approached him. He expects to confirm a decision by early next week.<\/p>\n Mr Dong Han Zhong is hoping to secure an investor who can help continue operating Yong He Eating House.<\/p>\n ST PHOTO: HEDY KHOO<\/p>\n<\/figcaption><\/figure>\n The eatery at 458 Geylang Road operates 24 hours from Tuesdays to Sundays. <\/p>\n You Tiao, Taiwan Noodle and Saltish Soya Bean Drink at Yong He Eating House.<\/p>\n \nST PHOTO: HEDY KHOO<\/p>\n<\/figcaption><\/figure>\n Since it opened in 1986, the eatery has been known for its Taiwanese staples, including Sweet Soya Bean Drink ($2), Saltish Soya Bean Drink ($2.50), Saltish Bean Curd ($3), You Tiao ($2), Taiwan Noodle ($6) and Toasted Bun With Meat Floss Egg ($4.20).<\/p>\n Saltish Bean Curd at Yong He Eating House.<\/p>\n \nST PHOTO: HEDY KHOO<\/p>\n<\/figcaption><\/figure>\n The Yong He brand has roots in Taiwan dating back about 60 years. Mr Dong\u2019s grandfather, born in Qingdao before settling in Taiwan, worked at Yong He Dou Jiang You Tiao Da Wang, a well-known soya milk and you tiao business, and later took over the eatery from its founder.<\/p>\n Sweet Soya Bean Drink and Toasted Bun With Meat Floss Egg at Yong He Eating House.<\/p>\n \n ST PHOTO: HEDY KHOO<\/p>\n<\/figcaption><\/figure>\n In 1985, Mr Dong\u2019s father, Mr Dong Rong, was invited to Singapore by investors to start a branch. The first Yong He Eating House opened in 1986 at 241 Geylang Road with Mr Dong Rong as head chef. Business was brisk, with queues forming nightly and cars double-parked along the road.<\/p>\n Mr Dong Han Zhong, a Singapore citizen who was born in Taiwan, moved to Singapore in 1988. He attended primary and secondary schools here and lived with his parents and two younger sisters above the shop. <\/p>\n At 17, he was hospitalised for depression after a period of self-harm and a suicide attempt. His parents, worried about the well-being of their only son, shielded him from pressure, even when he was an adult.<\/p>\n He was never pushed to find a job and his mother allowed him to take money from the till \u2013 between $3,000 and occasionally up to $10,000 a month. He spent his time clubbing, chasing after girlfriends, travelling and playing computer games.<\/p>\n \u201cI was a spoilt brat,\u201d he says. Friends called him Dong Shao (young master Dong) and Dong Qian Qian, a reference to his wealth.\u00a0<\/p>\n However, in 2008, the family\u2019s fortunes began to dip when the business moved to a larger coffeeshop at 517 Geylang Road after 20 years at its original location. The new unit was 3,600 sq ft with a monthly rental of $28,000 \u2013 significantly higher \u2013 and customer footfall weakened as regulars struggled to locate the shop. The move cost $300,000. Staffing costs remained high, with more than 30 employees.<\/p>\n Shortly after, the global financial crisis hit his father\u2019s trading business. Despite the strain, Mr Dong\u2019s parents shielded him from their financial difficulties.<\/p>\n Everything changed in 2015 when the eatery had to move again due to rental issues. Mr Dong\u2019s grandfather suffered a stroke and his father rushed back to Taiwan. Mr Dong tried to help secure a new location but found himself dismissed by landlords who preferred to deal with his parents. \u201cThey treated me like an immature young man,\u201d he says. \u201cI felt like a failure.\u201d<\/p>\n The experience marked a turning point for him. For the first time, he felt he needed to step up.<\/p>\n Yong He Eating House moved to its current location in 2015.<\/p>\n \nST PHOTO: HEDY KHOO<\/p>\n<\/figcaption><\/figure>\n The move to 458 Geylang Road was done on a tight budget of around $20,000. The unit was shabby and grubby. Mr Dong scrubbed floors, washed the toilet and learnt to prepare soya milk, bean curd and you tiao from his father. All these signatures were prepared from scratch in-house. <\/p>\n \u201cI wasn\u2019t afraid of hard work,\u201d he says. \u201cI felt I was finally doing something to help my parents.\u201d<\/p>\n Mr Dong Han Zhong at Yong He Eating House.<\/p>\n \nST PHOTO: HEDY KHOO<\/p>\n<\/figcaption><\/figure>\n His father took a back seat and left the running of the business to him, advising him when needed, while his mother worked alongside him.\u00a0In 2024, ownership was officially transferred to him.<\/p>\n The eatery now runs with three full-time workers, down from 18 when they first moved into the current premises. When two employees resigned in 2024, he had to take on more duties. He works from 7pm to around 4am, taking a nap in his car before returning to work again at 7am until 1pm.<\/p>\n His 68-year-old mother, Madam Fang Chyi, still helps at night despite being hospitalised in October for a knee infection. From 5pm to 4am, she takes orders, mans the cash register, cleans tables, washes the crockery and handles accounts.<\/p>\n Morning footfall on weekdays is weak, while nights and weekends see more activity. Some long-time customers have returned recently after hearing the shop might close. \u201cMany came back and scolded me for wanting to close,\u201d he says.<\/p>\n He says he regrets not contributing sooner. <\/p>\n \u201cI wasted my youth and time,\u201d he says. \u201cI feel like I have failed my parents and customers. I mismanaged the business. As a boss, I should strategise about the business direction, but I got too caught up with the daily tasks and was always too tired to plan for the business. But I am not giving up.\u201d<\/p>\n He describes the search for an investor as a chance to make things right \u2013 both financially and personally. The $300,000 he seeks will go towards clearing debts accumulated over the past three years running the business.<\/p>\n \u201cIf the investor needs me to continue helping run the shop, I am open to it,\u201d he says. \u201cI just want the Yong He name to carry on.\u201d <\/p>\n<\/div>\n<\/picture><\/div>
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