Yong Tau Foo.

The yong tau foo soup shown above features an assortment of yong tau foo, served with mee hoon in a pleasantly flavoured soup, topped with chopped spring onions and fried garlic bits.

The teochew fish cake has smooth and springy fish paste containing tiny bits of spring onions and chilli. The tau pok has a smooth and springy fish paste filling, and has nice flavours of the soup. The flat fish cake is firm and flavourful, and the tau kee with fish paste is very smooth and soft. The fish ngo hiang is soft and nicely flavoured. An optional dried shrimp chilli paste and soya sauce is provided on the side.

This serving of yong tau foo soup with mee hoon tastes not bad.

Yong Tau Foo Laksa.

A laksa option is a also available. The mildly spicy laksa gravy is flavourful with dried shrimp bits and light coconut milk flavours. The fried yong tau foo pieces are deep-fried to a nice crisp and can be served separately.

The tau kee is crispy, while the tau pok with smooth and springy fish paste filling, is bursting the laksa flavours. The fish paste ball is flavourful and has a crispy coating. The fu chuk is crispy and has a subtle sweet tint. The tau kee dumpling has a crispy tofu skin with a soft meaty filling. The fried wanton has a crispy skin wrapping a soft and flavourful meaty filling.

The laksa option of yong tau foo with various fried pieces is tasty!