Make a late-night date for yong tau foo


  • Eat And Drink
  • Saturday, 09 Dec 2017

The writer finds the curry chee cheong fun (foreground) to be her favourite, although yong tau foo with sweet brown sauce and chilli sauce (background) is just as good.

FOR those who think that yong tau foo and chee cheong fun can only be enjoyed in the daytime, step out after dark and survey your options.

These days, there are numerous places selling this much-loved Hakka treat to satisfy late-night cravings

A love for yong tau foo and chee cheong fun can take one to various well-known supper spots in Kuala Lumpur and Petaling Jaya, one of them being a stall in Damansara Uptown that is open until the wee hours of the morning.

Situated in a food court in the heart of Damansara Uptown, the yong tau foo at Lot 1033 has been around for around 20 years.

Stall operator Phang Cheong Chin tries his best to maintain the authencity of his father’s yong tau foo recipe.

 

“I learnt the techniques while helping him out as a child.

“I’ve changed the recipe slightly to suit the tastes of regular customers and make it halal,” said Phang, 52, adding that the filling for the yong tau foo was originally salted fish.

“At the age of 16, I started selling yong tau foo around Kuala Lumpur on my bicycle. Today, even my children don’t want to follow in my footsteps,” he joked.

Phang makes everything from scratch – from the sweet brown sauce and chilli sauce to the Spanish mackerel filling for the yong tau foo.

Deep-frying the yong tau foo only upon order to maintain the cruchiness, Phang then adds shallot oil and sesame seeds for that tantalising fragrance.

The yong tau foo stall at Lot 1033 in Damansara Uptown.
The yong tau foo stall at Lot 1033 in Damansara Uptown.

The yong tau foo pieces, all reasonably priced, range from the usual crispy beancurd skin to stuffed fresh vegetables such as chillies and ladies’ fingers.

My favourite is the stuffed mushroom that goes very well with chee cheong fun in curry.

Phang’s dedication is evident as he runs his stall from 6pm to 2.30am, after which he cleans up and heads straight to the market in order to obtain the freshest ingredients for his yong tau foo.

On reaching home around 7am, he immediately begins preparations for the evening’s business.

Phang has been operating the stall from around 20 years.
Phang has been operating the stall from around 20 years.

As the stall rental and costs of fresh produce increase, Phang does not know how long he can sustain this business despite his passion for it.

The stall is open from 6pm to 2.30am daily, except Mondays.

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