Foong Foong Restaurant

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鴻鴻釀豆腐，在安邦屹立多年，生意依舊的火紅，不少客人慕名而來。如果是外國遊客，到這裡來，可能要叫Grab Car，否則不容易到來，除非是有本地朋友。個人認為他們的炸水餃，比招牌釀豆腐更勝一籌，香脆美味，或沾湯搭配下，又是另一番風味。他們的釀魚肉，單純魚肉。每一件釀料，也份量十足，因此飽肚感很強，以個人來說，不配白飯，單吃釀料，已經很飽。醬料方面，主要提供甜醬與辣醬，與坊間釀豆腐店一樣。價格大眾化，乎合當地消費。飲料則普通，沒有太大驚喜。 continue reading

提起安邦大家都会异口同声的接"酿豆腐" 这3个字, 所以说啊, 来到安邦这区不吃下酿豆腐是真的不行的! 哈哈。鸿鸿酿豆腐在各大的美食榜上都是数一数二的高人气, 我到了现场看果真还真的是人山人海, 就算不是周末来, 午餐时间像找个泊车位也难, 门口倒是有个伯伯在那里指挥帮你找停车位子, 不过不是免费的服务哦, 要价RM2, 我觉得还可以接受啦,好过在那里兜来兜去转圈圈。第一次来到这里，刚坐下就有服务员来帮你点饮料，不过全然没有人提过点酿豆腐，餐牌也没有。。咦？问了问，原来每桌的客人都需要到柜台去跟两位站在那里的先生点酿豆腐，然后他们会用麦克风“传达”给厨房的阿姨准备和送餐，有趣吧？ 贪心的我几乎每样酿豆腐都点了下，总共的3碟里头有鱼丸，酿秋葵，酿苦瓜，酿炸腐竹，酿水豆腐，酿炸茄子，炸水饺，这里没有提供面类，就只有白饭，不过简简单单地配白饭吃也好好吃哦！所有的酿料中用的鱼胶打得非常出色，调味得当，口感软Q,还带有阵阵的鱼肉香气，难怪那么多好评啦！我尤其喜欢那个酿炸茄子和酿炸腐竹， 酿炸腐竹还追加了一次， 哈哈！除了酿料，炸水饺里头的肉馅也做得不错，虽然没有鱼胶那么让我惊艳，不过味道也是很不错的。酿料-RM1.1/ pc还有一样值得一提的是他们家用的甜酱，跟外头只是吃到甜味的甜酱不同，这里的甜酱是红色的，有阵好像是红鞠的独特香气，把酿料沾沾再吃，整个美味升级！！整体的用餐经验不错，很喜欢他们家的酿料！唯一要投诉的是附近太塞车了，想去的朋友要给点耐性哦。食物: ♡♡♡♡♡价钱: ♡♡环境: ♡♡♡服务: ♡♡♡鸿鸿酿豆腐 Foong Foong Restaurant621, Jalan Merdeka, Kampung Baru Ampang, 68000 Ampang, Selangor, MalaysiaPhone: 07-861 2175Operation hours: Mon, Wed–Sun 9am-4pmGps: 3.144480, 101.763415♡♡KC continue reading

In reference to the post titled "Christmas Eve Journey", this is a summarized visit of our late lunch of Yong Tau Foo in Ampang New Village. You may wonder, what's the fuss about this traditional Hakka dish until diners are willing to drive far and wide for THE experience here when they are able to sample it without the travel? It lies with the authentic flavor that most Malaysians believe co-exists with the village; if you've not tasted Yong Tau Foo until you've eaten it in New Village. The dish is supposedly to have originated here from way back when.We even spotted Kedah-registered and Singapore-registered vehicles leaving the restaurant grounds after the travelers satiated their cravings. I've had the opportunity to sample the one in my little district and compare the experience with the one garnered here. The former lacked the explosive flavors that the cuisine is known for; it tasted like it was not made-to-order and instead commercially produced in bulk, but enough of my ramblings. Let's move on to the topic.Before I continue, I'll have to warn you, my readers, that the restaurant may not be impressive like the newer ones in the city with air-conditioners and television to entertain the bored diners. The owners would rather have their dishes known for its beauty and flavor than the place itself and judging from the immense crowd from our previous visits, the patrons don't seem to mind that it lacked decorations. If you're uncomfortable with the heat and don't wish to be subjected to a long period of waiting (for seats and the food), I'd suggest to head to Foong Foong after the lunch hour crowds - at around 2pm. Don't forget to ask someone who's fluent in Mandarin or Cantonese to come along with you - to prevent any language barriers. I'm sure most of you are aware that whenever I speak Mandarin, it has the Caucasian drawl to it. When Mama Carrie nudged me to place the order for the fried wanton, I eventually surrendered and spoke to the young chap in English (even though it's obvious he's more comfortable in the aforementioned languages). Unlike other restaurants where someone will hover to your table and receive your food and drink orders, Foong Foong works on a different method. The only person who will come to your table is to take your drinks - or in the odd moments, the guy selling lottery tickets (give it a go; who knows if you're lucky to strike something?) You'd have to place your order at the cashier with your table number and the desired portion instead. If you're unsure, feel free to ask the young chap manning the place for his recommendations and suggestions according to the number of diners.If you hear the occasional conversations from the microphones in the background, fret not, for it is the shop's way of communicating the orders between the cashier and the kitchen. Mixed Yong Tau Foo - 15 pieces (RM 1 each) consists of stuffed bitter gourd, fish ball, soft tofu, fried tofu skin, stuffed ladies finger (or okra), stuffed chili, stuffed brinjal The moment when the plate arrived at the table, I kept looking at it, especially the bitter gourd, instead of sharing the portion with Mama Carrie. I have no idea why, but I always found the bitter gourd overcooked and under-seasoned, almost knocking me off with the distinctive bitterness. The brinjal, however, was sitting comfortably at the other end of the spectrum. It was done to perfection and for someone who once hated this vegetable, the aromatic flavors convinced me to sample this vegetable cooked in other styles. The fish balls were soft and chewy; it tasted fresh from the kitchen.Fried Wanton - 4 pieces (RM 1 each) A mixture of pork and fish paste is stuffed into the wantons as the fillings before being dipped and fried in oil. You can hear the crunch as you sink your face into it, allowing the oil to seep into your pores. The paste does contain a piquancy that fortunately does not overwhelm the taste buds with the sodium chloride (if you're the regular foodie that Papa Carrie once was) or leave your tongue numb, but we found ourselves constantly reaching out to the hot glass of Chinese tea after every couple of bites to drench the thirst.Hmmm, did someone slip in a tad bit more salt without the person's knowledge? With that being said, there is no aftertaste of oil on the palate - unlike certain deep-fried dishes where you feel like you've ingested a gallon of oil. We'll definitely return for a final round of Ampang Yong Tau Foo before my flight departure. I doubt I'll be able to find something as authentic as this over there or in my little district. If/when we do, you have my word that I'll pen a longer review of Foong Foong.Yes, I'm aware that my verbal directions may be much clearer than the drawn one. I was drawing the map off-memory as we almost lost our way there as well. Brief instructions: If you are coming from Jalan Ampang, keep driving straight all the way and up the flyover. Ampang Point will be on your left as you continue on. Keep straight and don't make any turns until you see the police quarters in the far distance. The shortcut leading to Foong Foong is a sharp turn after the police quarters; keep an eye out for cars signaling their intentions to turn into a small alley - if you are lucky, you will see them. Drive through that little alley and take the second left lane and immediately turn right. The restaurant will be on your left. Or, you could easily ask any shop with Chinese employees for directions.You can find available parking spots anywhere around the restaurant, but DO NOT PARK on Foong Foong grounds. The parking attendants will demand that you pay the stipulated parking fee, even though it is not required and the bays away from Foong Foong are free. Foong Foong Restaurant, 621A, Jalan Besar AmpangKampung Baru Ampang, 68000 Ampang, Kuala LumpurPhone: +6012 209 5529Business Hours: Wednesday to Monday: 9pm to 4pm continue reading

The 酿豆腐 here is very famous, you can always see here crowded with peoples. This restaurant do not have classy decoration and not very spacious, but still consider clean.The food price here is moderate. They have many ingredient for 酿豆腐, chili, ladies fingers, fried dumpling, wantan, eggplants and etc.I like the fried dumpling here and their homemade sauce. continue reading

One of the famous yong tau fu restaurants in Ampang, this is a must-try spot for locals and visitors alike. The vegetables and meat pieces that were provided tasted good, albeit slightly too salty. They come in soup version and the fried pieces. For the soup version, I felt it was too salty for my taste. As for the fried yong tau fu pieces, it was really crispy, good for fried food lovers. Unfortunately, it was oily, so prepare lots of tissue to soak up those excess oil. Overall, an okay spot to have the "famous" yong tau fu, but personally I feel it is overrated. continue reading