The Yong Tau Foo Story – its origins and evolution
When you think about Yong Tau Foo (YTF), what comes to mind is probably a smorgasboard of items stuffed with fish paste and served in soup or drenched in sweet sauce. Then there is Hakka YTF which is supposedly the original version which has minced meat stuffing instead of fish paste. But just how did […]
If you are Hakka, you would surely know about Plum Village restaurant. It is one of only a handful of specialty restaurants serving Hakka cuisine and certainly the oldest. Founded 52 years ago, by Mr Lai Fak Nian's father in partnership with a Hong Kong Hakka chef, it was originally located at Blk 94 Toa Payoh Lorong 4 before it moved to its present location in 1984.
The formula for success in hawkerpreneurship can be summarized thus: Good(taste + quality + price) = Success Bai Nian is a fine example of how this formula works. In just three short years, Andy Pang went from the timber business to running three busy yong tau foo stalls and an entire food court! How did […]
If you like Yong Xiang's style of yong tau foo but hate to queue, then an alternative would be this stall situated in a coffeeshop which has managed to escape being transformed into a hipster cafe in Tiong Bahru.
Ask any Hakka person and they will be quick to tell you that what we call Yong Tau Foo today is very different from the traditional Hakka Yong Tau Foo. There are a few points of difference. Firstly, traditional Hakka style Yong Tau Foo is supposed to have minced pork filling and secondly, it's a much simpler dish with mainly tofu items. After all, it is called "ngiong" tau foo, "ngiong" being the Hakka dialect word for "stuffed". So, the main ingredient of the dish is the tofu.
Time flies. The last time I wrote about Kok Sen restaurant was back in 2007 which was 8 years ago! At that time, I would never have imagined that I would still be blogging about food in 2015! Anyway, if you are one my readers who actually read the post on Kok Sen which was […]
928 Ngee Fou Ampang Yong Tau Foo: Older than some in Ampang!
Ampang Yong Tau Foo $9 I sometimes wonder why certain foods in Singapore never quite take off even though they can be quite popular. Aside from Satay Bee Hoon, Ampang Yong Tau Foo seems to fall into this category of dishes. This stall has been dishing out Ampang style Yong Tau Foo for over forty […]
Restoran Foong Foong: Ampang Yong Tau Foo is from Ampang
Ampang Yong Tau Foo In Singapore you generally find three different styles of Yong Tau Foo. The most popular style and subsequently the style found in most food courts is the type where the different ingredients are filled with only fish paste. Then there is Hakka Yong Tau Foo and what sets them apart is […]
Cantonese Delights: Laksa Yong Tau Foo – One word – Shiok!
Laksa is just the kind of thing you yearn for when you have been umami deprived. It’s the kind of thing that you would need to eat when you have just been on a raw vegetable diet for a week for whatever inconceivable reason. Yep, nothing quite hits the spot as a bowl of fragrant, […]
Rong Xing Yong Tau Foo: At first there was One, now there are Two!
Yong Tau Foo Soup: Younger Sister If you love Yong Tau Foo and work around the Tanjong Pagar area, you would probably have visited Rong Xing Yong Tau Foo. I first blogged about them back in 2007 and at that time you need to line up take a queue number and wait for your hot […]
Tong Chiang Claypot Restaurant: The Claypot Rice Is Just Bait
Review by Joao, Photos by ieat Sausage, Salted Fish and Chicken Claypot Rice ($6/$11/$16.50/$22) Before we begin,I want to caveat that I do not harbor some clandestine Hakka cuisine revival agenda. Hot on the heels of my last post on Mei Zhen Hakka Delicacies comes yet another post about Hakka food. Completely coincidental, as you […]
