my RI friend arranged to have early lunch at hup chong yong tau foo on 8.4.2017.
it’s a stall located at lek chew restaurant 绿洲餐室.
we were there at 11am. not so many people yet. on & off there was a queue.
I read some reviews & looked at the photos. didn’t think the place any special. the selection seems to be mostly deep-fried. some friends whatsapped that the ngor hiam was good. when we were queueing someone came to tapao ngor hiam, so that looks to be the most popular item here.
the price was $0.60 a piece which is more expensive than-
- the very good Jin House @ koufu tanglin halt; and
- the equally great meixi’s kitchen yong tau foo 美茜酿豆腐 at commonwealth drive blk 115B.
both charged S$0.50 a piece.
still, the ytf is good here! ^^
the fried brinjal & the deep-fried ngor niam especially good.
I also had the white teochew fish cake, a tau kua with minced pork, cuttlefish, morning glory & another item = total 7 pieces.
the fish balls & the pig skin were not kept in water & looked dry, so I did not pick those.
after ytf, we were chatting on various things & also about our upcoming trip to London & Wales.
& since the hong yun 鸿运 zi char was open, looked popular & had a few press cuttings, we decided to order a small plate to try/share.
customers started turning up.
my friend went to order the white beehoon (WBH).
WBH was good! very tasty I guessed a good stock, & several prawns, and also lard.
I took a small amount to try.
I think it was really quite good standard.
after ytf & WBH, we decided to take one car & go over to lor 8 to eat the four seasons cendol.
it was wonderful as always! 🙂
so thick & intense flavours – I told my friends…
my friend helped me buy a bottle of coconut oil online, iHerb I think.
the price was about S$15.60.
I tried 1 tbsp. at home. 1/2 I took directly & 1/2 tbsp I added to the foamed coffee.
it was good, but I think I needed to add a whole tbsp. to mine the flavours la..
Hup Chong Hakka Yong Tau Foo
124 Lorong 1 Toa Payoh, #01-459, Singapore 310124