Fatty Mok Hakka Yong Tau Foo Curry Mee

I recently revisited Fatty Mok Hakka Yong Tau Foo after many years. Efficiency defined our experience as we were promptly handed menus, and orders were swiftly taken. Jen opted for the Yong Chow Fried Rice (RM11) – a dish that delivered not only in speed but also in quantity and flavour. The generous serving showcased Fatty Mok's commitment to hearty portions.

Opting for a bowl of curry mee (RM9), I was met with a broth that defied convention. The thickness approached that of a stew, unveiling a robust infusion of flavours. Every spoonful painted a picture of well-seasoned richness, making the curry mee a standout in the Hakka repertoire. A plus was the absence of MSG in the broth.

No visit to Fatty Mok is complete without indulging in their Hakka Yong Tau Foo as the name of their restaurant suggests. While the array of stuffed tofu and vegetables showcased variety, a discerning palate might notice a missing note – dried cuttlefish. Traditionally a crucial element in Hakka Yong Tau Foo, its absence leaves a void in the overall taste profile. Each item of YTF costs RM2.

Hakka Yong Tau Foo is an artful assembly of stuffed tofu and vegetables, typically complemented by a medley of ingredients such as fish paste, minced meat, and, notably, dried cuttlefish. The latter contributes a distinctive umami depth, elevating the overall flavour profile.

We did like the fried sui kow which featured actual minced meat rather than some mass produced meat paste

Fatty Mok Hakka Yong Tau Foo's swift service, generous portions, and nostalgic flavours make it a welcoming spot. However, the absence of the X factor in their yong tau foo leaves me yearning for a good traditional Hakka YTF.