I must say, I was never into Yong Tau Foo even well through my teenage years. I avoided it vehemently, having seen my parents eat it time and again at food courts/hawker centres. I always thought, why choose such a plain meal when there is a plethora of other stalls and cuisine to choose from? Thus, I resolved never to touch Yong Tau Foo. Fast forward to few years ago, while researching for good food around my new home, imagine my surprise to find a supposedly good and famous Yong Tau Foo stall. I was perplexed as to what made a good Yong Tau Foo, because to me, it has always been that super plain soup with tons of vegetables. Well, it didn't take me long to find out. I fell sick a few weeks later, and having no appetite nor energy to cook, I made my way to the close by Hup Chong Hakka Yong Dou Foo. I never felt so cleansed and refreshed (even though I cheated and added some ngo hiang and fried wanton skin) after a meal. From then on, whenever I feel under the weather, Yong Tau Foo will always come to my mind. Pictured here is the first time I am having the dry variant. The sauce is a little overpowering, but still fantastic meatballs and ngo hiangs. Perhaps, when I'm older, I will too be like my parents and go for super plain soup with tons of vegetables every time I eat out. #Hawkerpedia

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