The Yong Tau Foo Story – its origins and evolution
When you think about Yong Tau Foo (YTF), what comes to mind is probably a smorgasboard of items stuffed with fish paste and served in soup or drenched in sweet sauce. Then there is Hakka YTF which is supposedly the original version which has minced meat stuffing instead of fish paste. But just how did YTF evolved to become what it is today? This was the question that intrigued us when we visited the Singapore Chinese Cultural Centre exhibition and got us to embarking on our journey to find out more about the story of Yong Tau Foo.
Let’s ask the Hakkas - Our first stop was a quaint little Hakka restaurant called Plum village, where we met with Mr Lai Fak Nian, the owner of one of Singapore’s oldest Hakka restaurants. Mr Lai told us that - Long ago, the Hakkas started migrating Southwards in order to flee the war in Northern China and through a series of migrations, finally settled Southern China. Because they couldn’t get hold of wheatflour to make dumpling skins during the festivals, they started using tofu instead. The word “Nyong” in Hakka describes the action of filling the tofu with the stuffing and hence “Yong Tau Foo” was born.”
The original Yong Tau Foo is just minced meat paste stuffed in tofu and served in a soup made with soy bean. Accompanying the Yong Tau Foo is a common staple of egg noodles served with minced meat. Mr Lai then told us that when the Hakkas came to the Nanyang region where there was an abundance of seafood, they began adding some fish paste to the meat which helps to prevent shrinkage of the minced meat. Fishballs also made its appearance because of the Teochew influence. They also started to deep fry the tofu and serve it with oyster sauce which is a condiment that only became available when they migrated to coastal regions.
Here’s where you can find the best Yong Tau Foo in Singapore
The Hakka dish is popular even for those eating out. Besides giving you the illusion of dining clean while on a diet, the dish allows for endless permutations, making it the ultimate meal for a variety of palates. We don’t want to burst your bubble but whether it’s truly healthy really depends on what you choose — right down to your carbs and whether you’re having it dry or with soup. As health conscious as we are, there are certain dishes we believe deserve some sort of leeway when it comes to calorie-counting, and yong tau foo is certainly one of them.
While we mourn the loss of establishments like the famous Xi Xiang Feng Yong Tau Foo in Ang Mo Kio and Ampang Niang Tou Fu in Katong, we’re getting our fix elsewhere. Read on for the full list of where to get the best yong tau foo in Singapore.
Where to find the best Yong Tau Foo in Singapore:
5 MUST TRY YONG TAU FOO IN SINGAPORE
Traditional Hakka versions of yong tau foo consists of tofu cubes stuffed and heaped with minced meat (usually lamb or pork) and herbs, then fried until golden brown, or sometimes braised. Variations include usage of various condiments, including eggplants, shiitake mushrooms, and bitter melon stuffed with the same meat paste. Traditionally, yong tau foo is served in a clear yellow bean stew along with the bitter melon and shiitake variants.
So now let's me list down 5 must-try yong tau foo in Singapore:
- Hup Chong Hakka Yong Dou Foo - Starting out in 1982, Hup Chong Hakka Yong Dou Fu has more than thirty years history of establishment. It now has two branches situated at Lorong 1 and Lorong 8 Toa Payoh respectively. They are famous for their sauce and chili, and also the deep fried ngog hiong, meatballs. The chili and the black sauce combined well and the deep fried meatballs is the must-try items. The meat balls sold out fast!
- My Favourite Cafe Yong Tau Foo - My Favourite Café Yong Tau Foo stall was the most popular in town!! It attracted a huge number of crowds during lunch time!! Fans of this Yong Tau Foo stall would know they are known for TWO signature items – the handmade meatballs and Korean mushrooms. The meatballs is a must try items. It was deep fried till crispy while the inner was filled with minced meat. Rather substantial and meaty. Get the freshly fried batch, and you would be in cloud nine. The chilli and sweet sauce was combined well and the chilli was spicy but not overwhelmed.
- Fu Lin Yong Tau Foo - Crispy Yong Tofu since 1994 served with secret recipe minced chicken and mushroom broth, coupled with our delicious noodles, one bowl is not enough! The hearty and thick broth is unique and tasty, though it can be a tad salty at times. $6 onwards for a bowl of white noodles with generously doused in their signature minced chicken and mushroom gravy — a secret recipe known by few. The bowl of noodles is accompanied by a wide selection of deep fried items such as you tiao and wantons which soak up the gravy extremely well, and the must try fried fa cai to make it appetisingly salty.
- Bai Nian Yong Tau Foo - At Bai Nian Yong Tau Foo the only choice you are given is if you want your Yong Tau Foo with bee hoon or without. You can even ask for extra been hoon free of charge! The stand out ingredients here are their meat and prawn rolls which are made in house along with the rest of the items. The broth was light and fragrance.
- Xi Xiang Feng Yong Tau Foo - With over 40 different types of Yong Tau Foo to choose from, Xi Xiang Feng is a firm favourite among Ang Mo Kio residents. When you visit, don’t join the long queue straight away, instead pick your items first and hand it over to the friendly uncle. The most popular here is their dry version and the laksa version yong tau foo. Dry version: the chili and sweet sauce combined well with each other, the chili was spicy but not overwhelming. The ingredients are fresh and tasty. The laksa version: the laksa gravy was thick, spicy and even taste better after you added a spoonful of their special sambal chili in it.
13 Best yong tau foo in Singapore
Best yong tau foo in Singapore:
Yong tau foo
A "buffet" selection of ingredients for yong tau foo
Yong tau foo (simplified Chinese: 酿豆腐; traditional Chinese: 釀豆腐; also spelled yong tao foo, yong tau fu, yong tau hu or yong tofu; ก๋วยเตี๋ยวแคะ in Thailand) is a Hakka Chinese dish consisting primarily of tofu filled with ground meat mixture or fish paste.
Variations on this dish feature - instead of tofu - vegetables and mushrooms stuffed with ground meat or fish paste. Yong tau foo is eaten in numerous ways, either dry with a sauce or served as a soup dish. It is commonly found in parts of China, Indonesia, Malaysia, Singapore, Thailand, Vietnam,[1] and in cities where there are large Hakka populations.
Long ago, the Hakkas started migrating Southwards in order to flee the war in Northern China and through a series of migrations, finally settled Southern China. Because they couldn't get hold of wheat flour to make dumpling skins during the festivals, they started using tofu instead. The word “Nyong” in Hakka describes the action of filling the tofu with the stuffing and hence “Yong Tau Foo” was born
