Dough Culture Pte Ltd has established itself as Singapore's largest manufacturer of You Tiao (Chinese fried dough sticks), revolutionizing traditional Chinese breakfast culture through modern automation and stringent food safety standards while maintaining HACCP and Halal certifications. Founded by Alex Ong after witnessing elderly women working tirelessly through the night to manually knead, roll, and fry dough at traditional stalls, the company was born from a vision to honor their hard work by developing automated dough-making processes that preserve authentic flavors while ensuring consistent quality and food safety. This innovative approach has transformed a labor-intensive traditional craft into a scalable operation that serves multiple outlets across Singapore, from White Sands Shopping Centre in Pasir Ris to major shopping centers like AMK Hub, Causeway Point, and City Square Mall, making authentic You Tiao accessible to modern consumers seeking traditional breakfast experiences.
The core product offering at Dough Culture centers around their signature You Tiao, prepared using automated systems that maintain the traditional taste and texture that Singaporeans expect from this beloved Chinese breakfast staple. Their manufacturing process adheres to the most stringent food safety and hygiene standards, ensuring that each batch meets both HACCP international food safety requirements and local halal certification standards, making their products suitable for Singapore's diverse religious communities. The company's commitment to quality consistency across all retail locations means customers can expect the same authentic You Tiao experience whether they visit their Admiralty Place outlet, Changi City Point location, or any of their other strategically positioned stores throughout Singapore, maintaining the delicate balance of crispy exterior and soft, chewy interior that defines perfect You Tiao.
Dough Culture's success represents a broader trend in Singapore's food industry where traditional recipes meet modern technology to create scalable businesses that preserve cultural heritage while meeting contemporary food safety and accessibility standards. Their expansion to multiple prime retail locations, including major shopping centers and transportation hubs, demonstrates how traditional Chinese breakfast culture can be successfully integrated into Singapore's modern retail landscape. The company's story resonates with Singapore's entrepreneurial spirit, showing how observation of traditional practices can inspire innovative solutions that honor cultural heritage while creating sustainable business models, positioning Dough Culture as both a food manufacturer and a cultural bridge that connects traditional Chinese culinary traditions with modern Singaporean lifestyle demands.
The service was horrible at this place. I think it was the same Indian lady that everyone was talkin
The service at this place was horrible. I believe it was the same lady that everyone was talking about. I was behind another customer, and when they left, I expected to be next. However, when a Caucasian man and a young lady entered after me, the staff tried to serve them instead. Was I invisible? When I tried to tell her that I was there first, she still ignored me and proceeded to serve them. What an experience! I will never go back there again. Go eat healthier food elsewhere!
Heng Wei Tan
Do not buy after breakfast hours, they refry their youtiao and it isn’t very appetising. I find the
Do not buy after breakfast hours; they refry their youtiao and it isn’t very appetising. I find the dough lacking in quality.
Aaliyah Ali
I did not buy food from here but I’d like to file a complaint. This worker working on Wednesday 28 J
I did not buy food from here, but I would like to file a complaint. A worker at this stall on Wednesday, 28 June 2023, at 1:05 PM, was being disgusting and disrespectful. As I walked past the stall, he called out to me, saying 'excuse me.' When I turned to him, thinking I had dropped something, he gestured to my drink and asked if he could have some, smiling creepily. I walked away quickly, feeling disgusted and appalled by this behavior. He started laughing, and so did his colleague. As I made my way to Old Chang Kee, which was behind this stall, he continued smiling at me creepily, making me feel very uncomfortable and disrespected. I went back to take a picture of him because there should be consequences, but I felt unsafe and scared that it would happen again, so I couldn't get a clear picture of his face. I hope there will be consequences, as this is just WRONG. Working in the F&B industry includes serving customers; it is NOT making them feel violated or uncomfortable. I wasn't even a customer, just a passerby, and yet I was made to feel uncomfortable and disgusted. I hope there will be consequences. Shame on him for acting that way at his age, and shame on his colleague for just laughing along. Disgusting and inappropriate!
Tan Li Wei
Poor service, attitude staff. Saw me wanting to buy, but chose to ignore. From afar, saw the same st
Poor service and staff attitude. They saw me wanting to buy, but chose to ignore me. From afar, I saw the same staff ignoring other customers and getting reprimanded by a customer, but they chose to ignore that customer as well.
Siew Ling Ng
Went to Changi City Point dough culture to buy 3 Tao Suan on 18/12/2024 and the texture of it is wat
Went to Dough Culture at Changi City Point on 18/12/2024 to buy 3 bowls of Tao Suan, and the texture was watery.
Positive Reviews
Siew Ling Tan
Great fried items available as the morning breakfast.
Lots of selections. Ranging from the local del
Great fried items available for morning breakfast. Lots of selections, ranging from local delights to new menu items such as taro.
Jia Li Poh
Visit on: 18 Sep 2024
First time try tau suan, that is green bean (no skin) soup that great match wi
Visited on: 18 Sep 2024. First time trying tau suan, which is a green bean (skinless) soup that pairs wonderfully with you tiao. This soup is very delicious and not too sweet.
Ethan Wong
Visited on 8 and 9 Jul 2025. Not too bad but still have rooms for improvement
Visited on 8 and 9 Jul 2025. Not too bad, but there's still room for improvement.
