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

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