Sunday, 30 October 2016

Best Ampang Yong Tau Foo at Foong Foong in KL 鸿鸿安邦酿豆腐 ⭐⭐⭐⭐✱

Ampang-Yong-Tau-Foo-Foong-Foong-鸿鸿安邦酿豆腐

After two decades, I still look forward to eating Ampang yong tau foo at Foong Foong. Today, I am here with my trekking mates after climbing Broga Hill and Gunung Tok Wan near Kuala Lumpur.

Ampang-Yong-Tau-Foo-Foong-Foong-鸿鸿安邦酿豆腐

Nothing seemed to have changed here in Ampang. Traffic at this corner of Ampang town is "havoc" as usual. Parking touts are on the prowl at every corner around Foong Foong 😂

Ampang-Yong-Tau-Foo-Foong-Foong-鸿鸿安邦酿豆腐

As expected, Foong Foong was full house. But, stay calm. There are plenty of tables and the turn over is very quick. We usually get a table after waiting 10 - 15 minutes.

As usual, I kaypoh kaypoh (curious busy body) walk around 😝

Ampang-Yong-Tau-Foo-Foong-Foong-鸿鸿安邦酿豆腐

Everything here at Foong Foong is fresh. You can feel the fleshy juicy crunch just by looking at the basketfuls of freshly cut vegetables.

Ampang-Yong-Tau-Foo-Foong-Foong-鸿鸿安邦酿豆腐

There's a little army of workers busy cutting, stuffing in the fish paste, cooking and delivering the famous yong tau foo.

Ampang-Yong-Tau-Foo-Foong-Foong-鸿鸿安邦酿豆腐

Besides the fresh ingredients, what sets Foong Foong apart is the finishing touches.

Ampang-Yong-Tau-Foo-Foong-Foong-鸿鸿安邦酿豆腐

The yong tau foo pieces are seared in a hot greasy wok.

Ampang-Yong-Tau-Foo-Foong-Foong-鸿鸿安邦酿豆腐

The browned yong tau foo is splashed with stock.

Ampang-Yong-Tau-Foo-Foong-Foong-鸿鸿安邦酿豆腐

Simmered in bubbling hot stock till the seared pieces are fully cooked.

Ampang-Yong-Tau-Foo-Foong-Foong-鸿鸿安邦酿豆腐

There is also a frying station churning out the popular crispy wantons and yong tau foo items.

Ampang-Yong-Tau-Foo-Foong-Foong-鸿鸿安邦酿豆腐

The workers fill the plates according to orders broadcasted by the order taker at the cashier's counter. Oh....yes... when you are here, get your table and one of you go to the counter to order your food.

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Despite the crowd, we got a nice table and food was served within 10 minutes of our order 😄

Ampang-Yong-Tau-Foo-Foong-Foong-鸿鸿安邦酿豆腐

Foong Foong's yong tau foo have a slight browning due to the hot searing before simmering in stock and serving. The fresh vegetables done just right were juicy and crunchy. We can taste the vegetable's natural sweetness. The stock and yong tau foo taste better than those that are cooked simply by boiling in hot water.

Ampang-Yong-Tau-Foo-Foong-Foong-鸿鸿安邦酿豆腐

The fish balls and fillings are dense and have a slight fresh fish taste. It looks greyish, a sign that little, if any, starch (which looks ivory white) is used to bulk up the fish paste. There is no pork in Foong Foong's yong tau foo filling.

Ampang-Yong-Tau-Foo-Foong-Foong-鸿鸿安邦酿豆腐

Remember also to order Foong Foong's crispy fried wantons and fried fish dumplings. The wantons in soup are good too.

Ampang-Yong-Tau-Foo-Foong-Foong-鸿鸿安邦酿豆腐

Foong Foong yong tau foo now costs RM1.20 a piece. I forgot to take a picture of the aftermath - needless to say, we finished everything. Yum yum 😋 When at Foong Foong 敢敢 (don't worry) order. From experience, it's hard to over order - we always managed to eat up everything because they taste so good  😄




4-Star (out of 5) Not much have changed since I first tried Foong Foong's Ampang Yong Taufu over 20 years ago. The taste, flavour, and the entire experience make me keep coming back to this old yong tau foo shop. Whenever I am asked to recommend a yong tau foo shop, Foong Foong is at the top of my mind.

Ampang-Yong-Tau-Foo-Foong-Foong-鸿鸿安邦酿豆腐

Restaurant name: Restoran Foong Foong 鸿鸿安邦酿豆腐 
Address: Jalan Besar Ampang/ Jalan Merdeka, Ampang, Kuala Lumpur 
Map: http://goo.gl/maps/kPAJx (rough) 
GPS: 3.144576,101.763288 (rough) 
Hours: 9:00 am to 4:00pm (Closed on Tuesday) 
Tel+60 12-209 5529

Non Halal

Date visited: 8 Dec 2013, 30 Oct 2016

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I firmly believe that taste is subjective and so, warmly welcome differing viewpoints :-D But, I disapprove negative comments that are anonymous or hide behind fake identities. I feel that that is the same as speaking ill of others behind their backs. I look forward to all your comments :-D Thank you. (Date: 18 Dec 2015)

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