Yong tau foo ($10.20) @ Loong Kee Yong Tau Fu, Tang Plaza!
Loong Kee Yong Tau Fu 龍記釀豆腐 at Hawkers' Street in the Tang Plaza basement: dry yong tau foo over hor fun, $10.20, in a thick dark sauce, with clear soup on the side.
A loaded plate of yong tau foo from 龍記釀豆腐 Loong Kee Yong Tau Fu at Tang Plaza, $10.20. 🥢😋
What we had ($10.20):
- Yong tau foo, dry with hor fun, $10.20
Loong Kee built its name at Jurong West 505 Market & Food Centre, where it picked up a Michelin Guide listing, and it is now one of the hawker names in the Hawkers’ Street food court in the Tang Plaza basement at 310 Orchard Road. That is a short walk underground from Orchard MRT, which makes it a lot easier to get to than the original.
You pick your own pieces from the tray, then decide how you want them served: dry, in soup, with laksa gravy, or over chee cheong fun, mee or rice.
We went dry over hor fun, which means the flat rice noodles go underneath and everything gets a thick dark sauce spooned over the top. That sauce is the house signature, glossy and deep brown, sweet-savoury and thick enough to coat rather than run off, so every piece carries some.
The plate was a good spread of what they stuff. Wedges of fried tau kwa with firm golden crusts, puffy tau pok, folds of beancurd skin, slices of fish cake, dark brinjal, and a lady’s finger split and packed with fish paste, the green pod bright against all the brown. The fish paste through the pieces was springy and generous rather than a thin smear, which is where the extra dollars go.
The clear soup came separately in its own bowl with tofu, cabbage, broccoli and bok choy floating in it, light and clean. That is the pairing that makes dry yong tau foo work: heavy sauce on the plate, something plain to sip alongside.
Ten dollars is Orchard pricing rather than Jurong West pricing, but the plate was generous and you are not making the trip out west for it.
Overall: 4.1 / 5. 😋👍🏼 Thick glossy sauce, springy fish paste and a clean soup on the side. Would order again.
