Review: Mei Ji Yong Tau Foo (Singapore)

★ Good

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Cheng San Food Centre

Review.

Mei Ji Yong Tau Foo

is a popular stall offering a range of yong tau foo pieces served with a choice of noodles. The laksa version tastes good!

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Yong Tau Foo.

Mei Ji Yong Tau Foo serves various yong tau foo pieces with a choice of noodles. As show above are an assortment of fried yong tau foo pieces, served with a bowl of mee hoon soup.

Both the fried wanton and fried tau kee has crispy skin with a soft and flavourful meaty filling. The fried flat fish cake has a crispy skin with a firm, springy and flavourful fish paste. The fried teochew fishball has pleasant savory and fish tastes, with tiny bits of chilli and spring onions in its fish paste. The fish roll has a crispy soft skin with a savoury flavourful fish paste filling. Likewise the egg roll has a crispy skin wrapping a soft springy fish paste. All the fried yong tau foo pieces are deep-fried again during order to a nice crisp, and served seperately.

The yong tau foo soup is lightly savoury with a subtle hint of soya bean flavours, and topped with chopped spring onions. An optional chilli sauce and sweet sauce is provided on the side.

Overall, this serving of fried yong tau foo with mee hoon soup tastes nice and is enjoyable.

Yong Tau Foo in Ang Mo Kio.

Yong Tau Foo Laksa.

The yong tau foo is also available with laksa gravy. The spicy laksa gravy has nice dried shrimp flavours and contains small bits of dried shrimp.

The tau pok has a soft fish paste filling, and is bursting with laksa sauce flavours. The tau kee roll is crispy and flavourful with laksa sauce. The meatball is soft and flavourful. All the fried yong tau foo pieces are deep-fried again to a nice crisp, and the yellow noodles is springy.

This bowl of yong tau foo laksa tastes really good and is truly satisfying.

Laksa in Ang Mo Kio.

Costs.

It costs $10.80 SGD in direct product costs to create this post, done over 2 anonymous visits. All expenses involved in this post are fully paid for by the.fat.guide.

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