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2012-07-10
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Get more reviews at http://thehungrybunnie.blogspot.comNgee Fou Ampang Yong Tau Foo, is admittedly quite ulu-fied, so it's best to drive there, or walk, if you live/work around the area. The best way to describe its location is near Nee Soon Camp (NS men will know this) and in the predominantly landed property Springleaf estate. Although Ngee Fou is purportedly open till 7.30pm, the food runs out by late lunch. Besides, the food is made fresh everyday so you'll do well to eat early in the aftern
Ngee Fou Ampang Yong Tau Foo, is admittedly quite ulu-fied, so it's best to drive there, or walk, if you live/work around the area. The best way to describe its location is near Nee Soon Camp (NS men will know this) and in the predominantly landed property Springleaf estate. Although Ngee Fou is purportedly open till 7.30pm, the food runs out by late lunch. Besides, the food is made fresh everyday so you'll do well to eat early in the afternoon when it's at its freshest. Also, because parking is so limited, it's best to hit this just before the peak lunch hour.
Apart from yong tau foo, there's chicken rice, duck rice and curry fish head that's worth a try here. Just take a look at the other tables, and you'll see almost everyone ordering the same stuff as well. Diversification is probably the reason for their continued success and repeat customers. I haven't been here since the early 2000's, but the food still really good. Short of driving up to Ampang in Petaling Jaya, Ngee Fou is the next best most readily accessible thing.
We had:
1) Chicken ($13.50 for a 3-person portion) - juicy and succulent, with minimal soy marinade so the flavour of the chicken really shines through. This was pretty good
2) Nonya-style Curry Fish Head ($20 for small): rich and creamy, spicy enough and brimming with lots of ingredients, lady's fingers, eggplant, tomatoes and fried beancurd. The fish is fresh and flaky, no fishy muddy tones here. One thing that we noted as well, the onions were very well done, they were soft, caramelized and sweet. We loved nibbling on them
3) Ampang Yong Tau Foo ($12.50): freshly made yong tau foo that's served "dry" (as opposed to the soupy style) with a brown braising gravy slathered over it. That brown gravy is what makes yong tau foo an "Ampang" yong tau foo. It's a muted, mellow, starchy and gooey gravy with roasted garlic and yellow bean undertones. The standard ingredients are bouncy fishballs, fried pork dumplings, fried beancurd skins, sliced fishcake-filled bittergourds, cubed silken beancurd, poached kangkong and fried beancurd
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