Yong Tow Foo is a dish that is very common in Malaysia
that has transcends borders. A Hakka Chinese cuisine of usually tofu stuffed
with meat of fish paste, it has grown to include various vegetables and
pre-processed items. Ipoh Road Yong Tow Foo is a famous branch that started in
Jalan Ipoh in KL and has since gotten branched out success with multiple chains
all over Klang Valley. This particular one is in SS2 Petaling Jaya, with
generally similar menu choices. The design of the restaurant is kept simple in
a very casual setting with round tables and plastic chairs. Ideal for families,
friends or a small group, its open space interior is perfect for gatherings of any
kind.
The restaurant main item is of course the yong tow foo
but they have other things as well such as rojak, and grilled tofu (tauhu
bakar) from a different stall inside the restaurant. There are a variety of
yong tow foo available here, some of which are lady’s fingers and chilli that
is stuffed with fish paste, tofu, aubergine and fish balls. The usual serving type
of young tau foo applies here where customers could choose the ingredients to
be served in the clear broth, or have the broth in a separate bowl.
Fried items
like fried dumplings and fried bean curd sticks (foo chuk) are also offered
here. One of the offerings that have gotten much attention is the Paper Wrapped
Chicken, a Cantonese delicacy that is rich in flavour and a bit of a mystery. Ipoh
Road’s version looks appetising with juicy chicken flesh in a myriad of sauces
all wrapped up.
Ipoh
Road is one of the more well-known brands when it comes to yong tow foo. While
prices have gone up slightly, the quality has more or less been consistent.
