Kiow Jie Hakka Yong Taufu Puchong is Good

Kiow Jie Hakka Yong Taufu Puchong has a connection that goes back quite a long way for me. It traces its roots to Wah Kiow Hakka Yong Tau Foo from Peel Rood, which I remember fondly. Kiow Jie is now run by the third generation, carrying that style of Hakka Yong Tau Foo forward.

So naturally, I was curious when I found that they had opened in Bandar Puteri Puchong.

There is quite a selection here, and for lunch we picked the lady's fingers, bitter gourd, tofu pok, pork rind, brinjal and tofu, together with fish balls, chee cheong fun and kon lou noodles.

The current version tastes good. I particularly enjoyed the lady's fingers and pork rind. Both had a good bite to them, which is important to me with Yong Tau Foo. I don't want the vegetable or rind to have been cooked until everything becomes soft. The stuffing, though, is where personal preference comes into play.

Kiow Jie's paste is very smooth and bouncy. There is nothing wrong with the flavour, and if that springy texture is what you like in your Yong Tau Foo, this fits the bill.

I prefer mine more rustic. The Yong Tau Foo I like and enjoy has a rougher texture from a mixture of pork and fish, with a stronger hint of salted fish or cuttlefish coming through. There should be a little more irregularity when you bite into it rather than that uniformly smooth bounce.

So while Kiow Jie's version tastes good, it doesn't quite scratch that particular Yong Tau Foo itch for me.

The kon lou noodles were a useful accompaniment, while the chee cheong fun was kept simple with dried shrimp and sesame scattered over the top. It may sound simple but it tastes good.