Wen's Delight: Dining out

Oct 25, 2012

928 Ngee Fou (Hakka) Ampang Yong Tau Fou

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.

Nov 25, 2010

Goldhill Hakka Restaurant

27th Oct 2010

Lunch with colleagues at this very authentic Hakka Restaurant located along Changi Road and it has been around for more than 10 years. They serve Hakka cuisine in a more healthy version. Most of the signature dishes are blanched and steamed. The interior of the restaurant is quite old and run down but it doesn't really bother the customers. Most of the tables are taken up during lunch time by the regulars. Please bear with the blur photos as it was taken with iPhone. We ordered the following popular dishes.

Yong Tau Foo

Each of us had a set of these yong tau foo. Why it's healthier than the usual Hakka YTF because the fillings are made of fish paste only without adding any pork. No soup was given, the YTF was blanched and served dry with the chilli and sweet dipping sauce. There are 2 pcs of each types in each serving (meat ball, tofu, Ngoh Xiang, bittergourd and chilli). My favourites are the bittergourd and chilli. It was quite nice when you were on the first few pieces but felt bored after that. Most of us have difficulty finishing our portion.

Raw Fish

Oh my all times favourite! Very fresh and love the fragrant sesame oil and generous serving of the spring onion.

Steamed Clam

Clams steamed with Chinese cooking wine and ginger. So simple and yet refreshingly yummy with a taste of the sea.

Yam Abacus

Not the usual yam abacus that we are familiar with that was stir fry with pork, mushroom and dried shrimp. This was too plain and dry for our liking, just served with some kind of dried shrimp topping.