Yong Tau Foo – the perfect dish for a Low-Carb Diet
I’ve been on the hunt for good Yong Tau Foo ever since going on a low-carb diet. It’s one of the few hawker dishes I can enjoy without sacrificing taste or satisfaction!
So when my makan kaki told me he’d found his best Yong Tau Foo ever, I didn’t hesitate to make my way to Margaret Drive Food Centre to see if it lived up to the hype.
And boy, did the Yong Tau Foo deliver!
Every Piece Packed with Flavour
Each piece was packed with a rich, flavourful pork filling. Everyone bursting with umami from a perfect blend of salted fish and fried sole fish (ti poh).
The salted fish was subtle. It’s just enough to add depth without being overpowering. So if you’re not a fan of strong, funky flavors, you have nothing to worry about.
At $1.30 a piece, it was excellent value considering the generous size of each piece! 4.5/5
Hakka Yong Tau Foo’s Rising Popularity!
It’s great to see more stalls bringing back the Hakka-style Yong Tau Foo with its signature minced pork filling. There was a time, especially after the swine flu scare years ago, most stalls switched to serving just fish paste fillings.
But lately, the traditional Hakka Yong Tau Foo is making a strong comeback!
Beautician Turned Hawker
The stall is run by Sharon Lam, a beautician turned hawker, driven by her passion to preserve her Hakka heritage.
She began her journey at Tanglin Halt Food Centre in 2011. She relocated to her current location three years ago after the Food Centre was demolished for new developments. Her recipes are handed down through her family. She has been adapting and refining it over time based on customer feedback.
Judging from the perpetual queues at the stall, I’d say that her willingness to tweak her heirloom recipes has really paid off.
Thunder Tea Rice
Aside from Yong Tau Foo, they also serve another classic Hakka dish: Thunder Tea Rice.
Known as Lei Cha Fan, the term “lei” (擂) literally means to pound, grind, or crush! And it was mistakenly translated as “thunder.” This traditional Hakka dish reflects frugality, balance, and respect for nature.
It consists of rice topped with finely chopped vegetables, herbs, nuts, and tofu. This is accompanied by a distinctive green tea soup made by pounding tea leaves with aromatics such as basil, mint, and mugwort.
During Chinese New Year, it is eaten as a symbolic dish of cleansing and renewal. And often consumed after rich festive foods – representing harmony, good health, and a fresh start for the year ahead.
I have actually been quite ambivalent about Thunder Tea rice. I have had it several times before but had never developed a taste for it.
However, on this occasion, I think I finally realised what the fuss is all about.
What truly changed my perspective was the tea itself.
Every family has its own recipe, and so there will always be variations. I found Sharon’s rendition to be unexpectedly comforting.
She shared that her tea is made with basil, mint, nuts, and mugwort (Ai Ye 艾叶) – an ingredient that is more expensive and not commonly used. Beyond its other traditional medicinal qualities, mugwort is believed to warm the body, calm the stomach, and aid digestion.
So even if you’re enjoying Hakka Yong Tau Foo and don’t plan on ordering the Thunder Tea Rice, I would still recommend getting a bowl of the tea on its own.
I found that it really did help to wash down the meal! 4.25/5
Conclusion
Excellent Hakka Yong Tau Foo and Thunder Tea Rice that are well worth a trip to Margaret Drive. Each piece costs just $1.30 and is generously filled with a flavourful stuffing that will keep you coming back for more. Don’t forget to wash it all down with a bowl of thunder tea to ensure you leave with a happy belly!
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