Thursday, December 07, 2006

Fry Me Not



Ampang Yong Tau Foo created quite a stir a couple of years back and Singaporeans who take to this style of Yong Tau Foo, in which all the items are deep-fried, swear that the deep-frying makes the food more pang (fragrant).

I can see the Health Promotion Board people shaking their heads in unison. This is one stall that certainly won't get their stamp, or pyramid in this case, of approval. Although I've got to agree to the saying that 'everything fried tends to taste good', I feel that there are some food in life that are not meant to be fried or at least not everything fried. Yong Tau Foo is one such food.

The place is set along the long stretch of road that starts from East Coast Road to Upper East Coast Road, passing through Siglap and Katong. This stretch is my favourite foodie road as there are countless grazing grounds for me. Vietnamese, Local, Thai, British, Italian, Japanese, German, Indian etc food can all be found here. With cafes, bars, kopitiams, restaurants, bakeries, coffee houses and specialty shops all littering this road, it is one of the gems that make the East stand out.

Okay so back to the Ampang Yong Tau Foo. The place is simple and kopitiam-like. For those who haven't been here before, the sequence is you walk right in to the Yong Tau Foo counter, grab whatever pieces of food you want (each costs 60 cents), pass it to the auntie and smile.


The Yong Tau Foo here is standard in the sense that there isn't a choice of having it in soup or dry, with kway tiao or bee hoon. All picked items are deep-fried served with a sauce and accompanied by a bowl of chor bee hoon. The selection of Yong Tau Foo was quite good. There were stuffed tau pok, tau foo, red and green chilies, brinjal, yam, fishballs, fried wanton, ngoh hiang and the works. I was quite shocked to see that they even deep-fried the bittergourd! Only the xiao bai cai was spared. Thank you for sparing the poor leafy green. The pieces of deep-fried Yong Tau Foo were oily as expected but at least the oil didn't have that rancid taste.

While I found the Yong Tau Foo so-so, I seemed to enjoy the bowl of chor bee hoon more. The thick strands were smooth and springy, delightful to each bite. A light broth with minced chicken gently flavoured the chor bee hoon. A bowl of this made a simple and light breakfast. In fact, I went for another.


Fu Lin Ampang Yong Tau Foo
721 East Coast Road

Chew On This: This place is not certified Halal but it does not serve pork. Good to know for those piggy-friendly folks.

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