Where to eat the best yong tau foo in Malaysia

Where to eat the best yong tau foo in Malaysia
PHOTO: The Star

Yong tau foo is popular among Malaysians. It can be eaten for breakfast, lunch, dinner or supper.

This Hakka dish is easily found in neighbourhood kopitiams in the Klang Valley.

There are many version of yong tau foo available which can be relished either fried, with soup or rice rolls (chee cheong fun) with sweet sauce and chilli sauce.

The dish features a variety of vegetables as well as tofu and beancurd skin stuffed with fish paste.

So where do you go for this dish in the Klang Valley?

Here are few recommended places:

The soft white tofu is the most sought-after item at OS Restaurant.

O&S Restaurant @ Taman Paramount, Petaling Jaya

This stall opens for breakfast and closes after lunch.

It serves over a dozen different varieties of yong tau foo ingredients but the favourite here is the soft white tofu and fried fu chuk.

If you want to eat the soft white tofu, you have to be early.

This stall runs a self-service operation and can be crowded during lunchtime.

The yong tau foo is not only tasty but crunchy, and not too oily.

What I like about the yong tau foo, here, is that they are freshly made and the stall owner is generous with the amount of fish paste used.

Wai Kei serves it differently with pounded salted fish mixed in the fish paste.

Restaurant Ipoh Road Yong Tow Foo @ Jalan Ipoh

Tucked at the corner of the Lorong Segambut Dalam and next to the Jalan Tuanku Abdul Halim flyover is an old double-storey bungalow, where many people head to during lunchtime.

Although it opens for breakfast, the place is very popular with the lunch crowd.

What I like about the food is that the yong tau foo filling is tasty. The deep-fried yong tau foo items are not too greasy.

This dish, which comes with light brown Hakka broth, is normally eaten with dark sweet sauce or chilli sauce.

My advise is to sit inside as it is much cooler compared to the outside area which has a zinc roof for shade.

Wai Kei serves it differently with pounded salted fish mixed in the fish paste.

Jenny Seck operates the OS Restaurant yong tau foo. She and her sister have been in the business for more than three decades.

Jenny Seck operates the OS Restaurant yong tau foo. She and her sister have been in the business for more than three decades.

Brickfield's yong tau foo nearby Restoran One Sentral

This push cart stall is located at the corner of Jalan Tun Sambanthan 4 and Jalan Thambipillay or opposite the Brickfield's YMCA.

It has been there for the past 40 years and is popular among pub goers.

What is unique about this place is that the yong tau foo is cooked in a large compartmentalised pot and boiled over charcoal fire.

Diners have a choice to have the dish with or without chee cheong fun.

What makes it so tasty is the home-cooked sweet sauce that is poured over the yong tau foo, then sprinkled with sesame seeds.

The charcoal fire adds an added taste and aroma to the broth served with your yong tau foo.

Oh yes, there are no tables here so customers have to stand to have their meal or sit down on plastic stools on the five-foot way nearby Restoran One Sentral.

Seong Kee yong tau foo is made fresh at the stall when customers place their order.

Gerai Seong Kee @ PJ Old Town Food Court

This stall is not only famous for its chicken wings but its yong tau foo.

This family-run stall operates from noon to 9pm, daily.

The Hakka yong tau foo, here, is made to order and served fresh from the wok.

The yong tau foo is mixed with pork and fish paste and is springy once cooked.

The broth, which is garnished with chopped scallion, is also tasty and appetising.

The fried sui kow is another must try item here.

Wai Kei Restaurant at Jalan Kelang Lama, Kuala Lumpur

This shop serves the authentic Hakka yong tau foo.

What makes the dish so different is that pounded salted fish is mixed with the fish paste.

The salted fish adds a delightful salty and sweet fragrance to the dish.

The yong tau foo here goes well with rice but on its own, it can be a tad bit salty.

This restaurant is run by a Hakka family. They also have a branch in Damansara Uptown, which is operated by one of the brothers.

The restaurant can be get packed at lunchtime. So the best time to visit the shop is before the lunch crowds arrives.

There is more good news! You also order other Hakka dishes to go with your yong tau foo.

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