It is somewhat similar to our yong tau foo but their version is made with a fermented soybean paste which resulted in the pink hue in the broth. Each bowl contains the kway teow noodle with coagulated pig’s blood, squid, fish balls, crispy wanton and morning glory among other ingredients in it.

Nai Uan Yentafo is one of the more popular brands, with several outlets in the city and was even mentioned in the Michelin guide. Will I come back again for this yentafo? My verdict was that I was not the biggest fan of it, probably too familiar with our own local version of yong tau foo, and couldn’t really accept the taste and ingredients in it. Nonetheless, if you wish to try something unique and different, this is a noodle dish that fits the criteria.
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✨ Nai Uan Yentafo
📍 41 Soi Nawa, Sao Chingcha, Phra Nakhon, Bangkok 10200, Thailand
🍴 [Self-Funded]