Review: Tian Ji Niang Dou Fu (Singapore)

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Tian Ji Niang Dou Fu

does yong tau foo with usual choices of noodles in soup, dry or laksa. The dry version is quite nice.

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Yong Tau Foo

Tian Ji Niang Dou Fu does yong tau foo with the usual choices of noodles in soup, dry or laksa. Shown above is their soup version with yellow noodles.

The yong tau foo comes standard with fishball, a slice of fish cake, tofu and stuffed tau pok with fish paste and fishball. The deep fried pieces includes fried tofu skin, ngo hiang and fried dumplings. All these are just normal tasting ingredients. Only plus point is the crispy ones are deep fried again to get back its crispiness when you place an order.

This yong tau foo soup tastes quite ordinary, without any of the usual flavours of soya bean or ikan bilis commonly found in yong tau foo soup. The yellow noodles comes with some vegetables and slices of bitter gourd. It also comes with a small dish of chilli and sweet sauce dip. The chilli actually tastes not too bad with a bit of sweetness.

Yong Tau Foo Laksa

If you prefer something spicy, you can choose to have laksa gravy with your yong tau foo instead of soup. Essentially the clear soup is replaced by laksa gravy with laksa gravy soaked tau pok pieces. This laksa gravy is quite nice with thick coconut milk flavourings. The gravy soaked tau pok are a bit tough though. The noodles chosen here is mee kia, which comes with some bean sprouts, but it is cooked too soft and isn’t springy at all. Maybe choosing mee hoon will be a better option here. Just like the soup version, the fried stuff are served separately.

Yong Tau Foo Dry

The above soup and laksa versions of yong tau foo are quite average. However the dry version is actually quite likeable. Mee pok is chosen here, with bean sprouts and lard added. It is springy and actually tastes decently nice. The fried stuff are served on top of the dry noodles with a bowl of soup containing the boiled pieces, and the usual dip on the side. This is definitely better than the soup version.

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