Yong Tau Foo at Chan Chan Restaurant

It’s been over 20 years since I’ve had yong tau foo in Ampang, KL.

All I remember from my dusty childhood memories are of the massive traffic jams, our journey of over 2 hours, the oppressive heat, the difficult parking, the waiting for tables, the really crispy wantans crackling in hot soup and the boiled sugar cane water.

Looking back, I wonder if we were just gluttons for punishment. Did it require so much time, effort and energy to get there that everything tasted damn good after that?

I don’t think so. All you have to do is to compare the Singapore version of Ampang yong tau foo – tired and small portions, drenched in oil – and remember that real good yong tau foo tastes quite different. The stuff you get in food courts is absolutely dreadful. No wonder one has to drown it in sauce.

Fortunately, besides Ampang, you can now fight traffic in the other direction and get to Kepong.

Kepong, in the northwest part of Kuala Lumpur, has become an area famous for not just good, but cheap Chinese food.

I’ve had good Ulu Yam noodles in this area, and now, for the second time, I got the chance to eat the yong tau foo at Chan Chan Restaurant. It’s been five years since my first visit and it is good.

Dumplings and Tau Foo
Dumplings and Tau Foo

Continue reading “Yong Tau Foo at Chan Chan Restaurant”

Lunar New Year Yu Sheng dish

This being the 15th and last day of the Lunar New Year, I thought it’d be good to talk about the wonderful dish of Yu Sheng, Yee Sang, Lo Hei, or whatever else you may call it.

To me, it’s always been a special treat to have the dish, best described as a raw fish salad, that has significantly more salad than raw fish. So much such that the fish is hardly discernable, unless it is not absolutely fresh.

Traditionally, Yu Sheng is not eaten till the 7th day of new year. So you could only have it 8 days out of 365 days. How special was that? Continue reading “Lunar New Year Yu Sheng dish”