Everyone! Meet our new chef!
Hahaha, we’re kidding. Howard just loves cooking and is always cooking an extra portion for us (and his girlfriend of course).
The dish he whipped up: Yong Tau Foo.
Yong Tau Foo is a Chinese soup dish with Hakka origins commonly found in China, Singapore, Thailand and Malaysia. This dish originated in the 1960s as tofu stuffed with a meat or fish paste. Since then all variety of vegetables and even fried fritters have been similarly stuffed.
Yong tau foo is essentially a clear consomme soup containing a varied selection of food items, including fish balls, crab sticks, bittergourds, cuttlefish, lettuce, ladies fingers, as well as chilis, and various forms of fresh produce, seafood and meats common in Chinese cuisine. Some of these items, such as bittergourd and chili, are usually filled with fish paste (surimi). The foods are then sliced into bite-size pieces, cooked briefly in boiling broth and then served either in the broth as soup or with the broth in a separate bowl. Other variations of soup base include laksa or curry sauce.
Bunc take this opportunity to recommend you our favourite! – The People’s Park Hakka Yong Tau Fu. (It’s a 5 mins walk from the hostel!!)
The People’s Park Yong Tau Fu displays an impressive array of Hakka Yong Tau Fu. Equally exorbitant are its prices which range from 40 cents to $2 for each piece of yong tau fu. You can choose to have it in the broth (“tang”) or the broth outside (“gan”). For those looking for a spicy treat, try the Laksa broth! We promise you won’t regret!!
The People’s Park Yong Tau Fu (along Jalan Besar Road)
290 Jalan Besar