Goldhill Hakka Yong Tau Foo: At last, a YTF I yearn to eat!
Ever since I started getting serious about food, I have learnt that it pays to try anything that other people recommend even though you may not think you like it. If there are people eating it, then...
View ArticleHup Chong Hakka Yong Tau Fu: Why “Yong” Tau Fu?
Hakka Yong Tau Fu (40 cents per piece min 5 pcs) Ever wondered why Yong Tau Fu is called YONG Tau Fu? Tau Foo we all know is bean curd, but what’s teh meaning of “Yong”? Well as it turns out, the word...
View ArticleMei Zhen Hakka Delicacies: Texture Like No Other
Review and photos by Joao Suan Pan Zi (Abacus Beads) Remember that channel 8 drama from 1997,The Guest People(客家之歌)? The story revolved around four childhood friends of Hakka descent and their...
View ArticleTong 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...
View Article928 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...
View ArticlePlum Village: Origins of Hakka Yong Tau Foo
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...
View ArticlePang’s Hakka Noodles: Ex-Antoinette Chef turns Hawker
Remember Antoinette? I've always remembered them for their lovely French pastries but I could never get a seat there when it was still at Mandarin Gallery. So, it came as quite a surprise when...
View ArticleHup Chong Yong Tau Foo: Fried Pork Paradise!
There are two types of people who eat Yong Tau Foo. The first is the type who are looking for something healthy. They are the ones who would pick the tofu, chilli, bittergourd that are filled with fish...
View ArticleHakka Lei Po Po: Stealing the Thunder!
I'll be the first to admit that I have never gotten into Thunder Tea rice. The idea of pouring tea into a bowl of rice topped with various greens just isn't my idea of shiokness! The post Hakka Lei Po...
View ArticleAh Yen Traditional Fried Pork: From Sandakan to Singapore!
Introduction: Hakka Zhar Yoke Hakka Zhar Yoke (fried pork) is one of the best recipes ever created for pork! I have said it before, but every time I eat Hakka Zhar Yoke, I feel the need to say it...
View ArticlePang’s Hakka Yong Tau Foo: Minced Meat Stuffed Tofu
I have been following Chef Pang’s Yong Tau Foo shop closely since he first opened his Hakka Yong Tau Foo stall at the now-defunct Xin Tekka food court. After a short stint there, he relocated to the...
View ArticleHakka Taste SG: Third Generation Yong Tau Fu from Batu Pahat
I am sure you would agree that most Singaporeans think that food across the Causeway is tastier. It is really true, or is it just another manifestation of the “greener grass” phenomenon? When Hakka...
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