Back to Margaret Yong Tau Fu

I had lunch at Margaret Yong Tau Foo in USJ 14, a long-standing establishment that has been operating since 2005. This was my first time back in about a decade, and it was a pleasant reacquaintance. I noticed the restaurant has expanded, now occupying a half-shop extension next door in the glass and aluminium building.

Where the YTF is cooked

One unique feature of this restaurant is that the YTF is often served in a claypot to keep the soup piping hot. A small claypot starts with 11 pieces in it. The broth itself is boiled with ikan bilis and tomatoes giving it a solid umami and tangy profile.

The Yong Tau Foo (YTF) here is known for its hybrid stuffing made from a proprietary mix of seasoned minced pork and fish paste. While the YTF had a good briny taste, I found the meat texture to be more pasty than chunky.

Fried Fu Chuk and Brinjal

Notably, the meat on the tofu was simply 'slapped on' rather than integrated, which I usually consider a technical fail, though the sheer size and overall flavour of the pieces made up for it.

Interesting looking pumpkin and barley drink