Read full review
2013-09-27
999 views
Foo chuk or bean curd is very versatile food. Some may used it for vegetarian dishes, cooked in porridge, stew with ginger chicken, dessert - foo chuk tong shui among others. Best for me is when it stuffed with fish paste and make into the yong tau foo. Wai Kee's foo chuk is deliciously well seasoned. You can taste the flavour of the fish, the freshness of the raw ingredients. Freshly stuffed, then deep-fried or boiled, the pieces of Yong Tau Foo at Wai kee screamed of utmost freshness and good
Foo chuk or bean curd is very versatile food. Some may used it for vegetarian dishes, cooked in porridge, stew with ginger chicken, dessert - foo chuk tong shui among others. Best for me is when it stuffed with fish paste and make into the yong tau foo. Wai Kee's foo chuk is deliciously well seasoned. You can taste the flavour of the fish, the freshness of the raw ingredients. Freshly stuffed, then deep-fried or boiled, the pieces of Yong Tau Foo at Wai kee screamed of utmost freshness and good, home made quality. Braised with the brown bean paste (tauchu paste) for the best combination; bringing out the flavour of the stuffed fish paste.
Lilly Hong
Editor of
Follow Me To Eat La - http://followmetoeatla.blogspot.com
Post
