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.
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Highly recommended by various media and foodies.
We don't get to choose the items as they will serve according to the number of people. This platter of mixed Ampang Yong Tau Foo is good to serve 4. They only serve it dry and with rice.
928 Ngee Fou Restaurant (Hakka) Ampang Yong Tau Fou
928 Upper Thomson Road
Singapore 787121
Tel: 6452 1801
Open daily: 10am to 8pm
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Hakka Ampang Yong Tau Foo
Next to Ngee Fou is another Ampang Yong Tau Foo shop where we tried once before. I was wondering are they related? However I can't find any review on them at all so maybe they are the same? They sell kway chap and zi char dishes too. The yong tau foo is almost similar but the sauce more oily than Ngee Fou.
Visited on Jul/Aug 2011
1 comments :
Heard it was because of family friction. Can't rmb was it the sisters (or some family member) quarel or smt along the line and hence decided to start her own. End of day = they are related.
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