This is another popular lunch spot along Upper Thomson. Ampang Yong Tau Foo originated from KL but has become popular in Singapore too. However, my colleague from KL told me the version here is very different from her hometown. Singapore version uses pure fish paste instead of a mixture of fish and minced pork and the sauce is much more starchy and sweet.
Hidden beneath the pile of fried beancurd, fried dumplings and kangkong are fish balls, fried pressed tofu, fried pig skin, bittergourd, eggplant, lady fingers, silken tofu and chilli with fish paste laden generously with the tasty starchy braised sauce which goes very well with the rice. Among all my favourite is the bittergourd with fish paste.








