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2012-08-06
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One fine day, we were introduced by a friend to visit an old restaurant which is good in Steamed Fish Head. As we arrived before 7pm, we discovered a few other interesting restaurants located in the same street with diners at that hour. At that moment, one of which is Chuan Kee Hakka Restaurant (泉記客家) which struck us to come the next weekend to try. It was already having a queue at the main entrance during that hour.As we were seated, we made known to the Uncle who was taking our order that i
As we were seated, we made known to the Uncle who was taking our order that it was our first visit, hence, we would like him to introduce us their specialities. One of which he introduced us was the "Yong Tou Foo".
I was made aware earlier by my BF that the original Hakka Yong Tau Foo are made of fish paste, salted fish or dried sotong and pork meat.
When the dish served, all of us was looking forward to taste the Yong Tau Foo. I personally found the fish paste is of less taste and the ingredients were not exactly what I have known as an original Hakka Yong Tau Foo. The deep fried Bean Curd skin was good as it was stuffed with a lot of fish paste and still crispy texture. The red chilli tasted sweet and we liked it. I found the Tofu tasted normal, nothing to shout about and so for the the bitter gourd and the brinjal.
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