Footsteps - Jotaro's Travels: YummY! - Yong Tau Foo @ Petaling Street/Madras Lane, Kuala Lumpur.

Sunday, May 19, 2013

YummY! - Yong Tau Foo @ Petaling Street/Madras Lane, Kuala Lumpur.

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YummY! Jotaro's Food Review
YONG TAU FOO @ PETALING STREET / MADRAS LANE

Kuala Lumpur, Malaysia - 18th May, 2013

While riding from Petaling Jaya to Kuala Lumpur, a friend suggested that we detour to Petaling Street to eat at Chinatown.

It was a great idea as it has been ages since I ate at Chee Cheong Kai (that's what the locals call the place) especially at the back-lane hawker center of Madras Lane. It even has a proper entrance arch now.

We settled for something light - the Madras Lane Yong Tau Foo. It's located at Madras Lane but most will refer to it as Petaling Steet Yong Tau Foo.
This stall has been around for decades as I can remember eating here ages ago.

The loud, impatient young man who used to operate this stall isn't here anymore, instead I was pleasantly surprised by a cheerful, polite couple operating the stall.

They have a good range of Yong Tau Foo here, from boiled and fried fishballs to deep-fried siu kau dumplings.

There is also bitter-gourd and brinjals (egg plant).

Lady fingers (Okra) Yong Tau Foo; please excuse the miserable quantity shown here - they were grabbed just too fast by the customers for me to take a decent photo.

Foo Chok - bean-curd skin Yong Tau Foo. For this the fish paste is spread over an opened bean-curd skin like butter, then rolled up and deep fried.

Chilli and Crab-stick Yong Tau Foo. The crab-stick type is a new variant, not many stalls sell this.

Tau Pok (Fried Bean Curd) Yong Tau Foo - the fried bean curd are porous and soaks in the fish flavor of the fish paste.

And the perennial favourite, the soft white tofu, also filled with fish paste. Good soft tofu has a slight musky after-taste.

A selection of the vegetables Yong Tau Foo by a customer. Soup is added on, and if the customer likes it, white soft tofu added too. Normally the deep-fried Yong Tau Foo is served on another plate without soup to maintain their crispiness.
I like the Yong Tau Foo here as the fish paste they use have a good fishy taste. It is soft and not to bouncy making it easier to bite into.

The hawker center here now has proper roofing. Previously, the hawkers used large parasols for shade.
Also available here are
- good Curry Laksa (the original Kuala Lumpur style with spongy dried pork skin, brinjals and large tau poks).
- Chee Cheong Fun
- and further down the lane, pig tripe broth.