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開飯介紹
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Simpang Yong Tau Foo was established in 2000 at the Bedok Market Place and since the market was popularly known as "Simpang Bedok", the stall was then conferred its current name - Simpang Yong Tau Foo.
The stall owner strived to create his own dishes and succeeded, giving rise to the many signature dishes available at the stall.
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特色
家庭親子
招牌菜
Simpang Niang Tofu ($4/pax) is actually cooked in the Gong Bao Style but turns out to be not spicy at all. The gravy is darker, slightly sweeter and more fragrant since it has been infused with dried chilli. Another difference is that all the ingredients have been deep- fried, so you can't miss that crunchy chewy bite in each nugget of either wonton/fish ball/stuffed green pepper etc....The pieces are made smaller than the usual size and cut into half, and thus more convenient for diners. Their Kang Kong relied on a lot of hae bee but still leaned more towards the sweet side and lacked the spicy kick.Assam Fish Head $22 is huge. The fish head was submerged in a sea of red orange gravy that is thicker, slightly sweeter than the usual ones. The tartness of tomatoes which complements the Assam flavor makes this an appetizing dish. However, the fish was not very fresh.
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Click HERE! for full review: http://dairycream.blogspot.sg/2013/03/simpang-bedok-yong-tau-foo.htmlHaving always been a supporter of Hakka style Ampang Yong Tau Foo, the mention of Simpang Niang Tofu on Channel 5 Makan Places Lost and Found 4 caught my attention and I decided to try it out. So, the Simpang Niang Tofu ($4/pax) is actually cooked in the Gong Bao Style but turns out to be not spicy at all. The gravy is darker, slightly sweeter and more fragrant since it has been infused with dried chilli. Another difference is that all the ingredients have been deep- fried, so you can't miss that crunchy chewy bite in each nugget of either wonton/fish ball/stuffed green pepper etc....The pieces are made smaller than the usual size and cut into half, and thus more convenient for diners. Their Kang Kong relied on a lot of hae bee but still leaned more towards the sweet side and lacked the spicy kick.Another of my favourite is their Signature Deep-fried Pork Knuckles aka Ter Kah $16 served with sweet chilli sauce. The uncle makes sure that the meat are sliced off from the bone when served so that diners won't have to mangle with the knuckle. As the Ter Kah is stewed before being deep-fried, each slice is consistently crispy, crunchy and absolutely non-greasy. Actually, there are a few zi char stalls with excellent pork knuckles and they are as tasty as or even tastier than German Pork knuckles.Their Assam Fish Head $22 is huge. The fish head was submerged in a sea of red orange gravy that is thicker, slightly sweeter than the usual ones. The tartness of tomatoes which complements the Assam flavor makes this an appetizing dish. However, the fish was not very fresh.This place located in Bedok can be quite far for some people but it is definitely worth making the trip down for their Yong Tau Foo and Pork Kuckles! Service is pretty fast and before you know it, the entire table will be laid with all the yummy dishes!For full review : www.dairycream.blogspot.sg
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Finally manage to eat the Simpang Yong Tau Foo.Our second visit to this place. This time, we came in the afternoon.Lunch time the crowd is not much like dinner time. Sit inside the place is not fill with oily air but still can feel a little. This time they have the Simpang Yong Tau Foo. We order for 2. And 2 bowl noodle. total cost is $8.Our order came fast within 10 minute.Told my wife that the taste is still the same when they have their stall at Bedok Market Place.Only thing now the serving have less vegetable. The sauce is still same sweet. Overall: Good Yong Tau Foo ..
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