After two decades, I still look forward to (and crave) 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.
Nothing seemed to have changed here in Ampang. Traffic at this corner of Ampang town is "havoc" as usual. Aggressive parking touts are on the prowl at every corner around Foong Foong 😂
Pro-tip: Surrender, pay up and eat in peace - there are no two ways about it 😅 Alternate is to park at Foong Foong's own tiny car park for a fee but it will test your parking skill to the max. Can be done, I prefer parking here, if there is slot.
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. There is no table chopping but some people may move aggressively to snag a table, so be alert and quick.
As usual, I kaypoh kaypoh (curious busy body) walk around 😝
Everything here at Foong Foong is fresh. You can feel the fleshy juicy crunch just by looking at the basketfuls of freshly cut vegetables.
There's a little army of workers busy cutting, stuffing in the fish paste, cooking and delivering the famous yong tau foo.
Besides the fresh ingredients, what sets Foong Foong apart is the finishing touches.
The yong tau foo pieces are seared in a hot greasy wok. They rock the wok with yong tau foo inside over the flames like a cradle.
The browned yong tau foo is splashed with stock.
Simmered in bubbling hot stock till the seared pieces are fully cooked. This is the signature way of Ampang yong tau foo which I have not seen replicated anywhere else.
There is also a frying station churning out the popular crispy wantons and yong tau foo items.
The workers fill the plates according to orders broadcasted loudly by the order taker at the cashier's counter. The din and loud chatter is part of the Ampang yong tau foo experience.
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. There is no table chopping but some people may move aggressively to snag a table, so be alert and quick.
As usual, I kaypoh kaypoh (curious busy body) walk around 😝
Everything here at Foong Foong is fresh. You can feel the fleshy juicy crunch just by looking at the basketfuls of freshly cut vegetables.
There's a little army of workers busy cutting, stuffing in the fish paste, cooking and delivering the famous yong tau foo.
Besides the fresh ingredients, what sets Foong Foong apart is the finishing touches.
The yong tau foo pieces are seared in a hot greasy wok. They rock the wok with yong tau foo inside over the flames like a cradle.
The browned yong tau foo is splashed with stock.
Simmered in bubbling hot stock till the seared pieces are fully cooked. This is the signature way of Ampang yong tau foo which I have not seen replicated anywhere else.
There is also a frying station churning out the popular crispy wantons and yong tau foo items.
The workers fill the plates according to orders broadcasted loudly by the order taker at the cashier's counter. The din and loud chatter is part of the Ampang yong tau foo experience.
Oh....yes... when you are here, get your
table and one of you go to the counter to order your food.
Despite the crowd, we got a nice table and food was served within 10 minutes of our order 😄
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 blanching in hot water.
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.
Remember also to order Foong Foong's crispy fried wantons and fried fish dumplings. The wantons in soup are good too.
Foong Foong yong tau foo now costs RM1.20 a piece (2016 price). 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 tasteso too 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 dizzy experience makes 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.
Despite the crowd, we got a nice table and food was served within 10 minutes of our order 😄
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 blanching in hot water.
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.
Remember also to order Foong Foong's crispy fried wantons and fried fish dumplings. The wantons in soup are good too.
Foong Foong yong tau foo now costs RM1.20 a piece (2016 price). 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
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 dizzy experience makes 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.
Our wonderful weekend trekking Broga Hill near Kuala Lumpur 👈 click
Date visited: 8 Dec 2013, 30 Oct 2016, numerous times since 2000
Written by Tony Boey on 30 Oct 2016 | Updated 5 Apr 2021
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You try it today and see if there is any difference? If you can't tell the difference in taste, how about the price? I bet you won't want to go anymore.
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