Catch up with this week’s audio from Gold 905 – what does KF Seetoh have to say about the best Yong Tau Foo in Singapore?
This Golden Jubilee weekend, who better than our very own Culinary National Treasure, KF Seetoh to recommend something local, undoubtedly nostalgic & super delicious? Today, he takes us to a tiny place that has been consistently creating beautiful, tasty, healthy Hakka Yong Tau Foo for decades. This stuff is so shiok, so awesome, so good, Seetoh wonders why there isn’t a queue of half a million people standing outside Mr Steven Lee’s stall!
So why does Seetoh hold this Yong Tau Foo in such high esteem? First of all, the quality is uncompromising here. And don’t be shocked, but you cannot choose which ingredients go into your plate of Yong Tau Foo. EVERYONE gets the same 7 items, like stuffed brinjal, bittergourd, chilli, toufu & tau kwa. Mr Lee, who’s already in his 60s, has perfected his technique and recipe – he has had contacts with the same fish suppliers for 30-40 years and he always gets the best, freshest produce. His filling is a careful mix of both fish and minced pork for a truly tasty meaty-fishy texture. The default serving for the Yong Tau Foo here is always dry, with drizzles of sesame oil and the usual sweet sauce and chilli for dipping. The chilli, especially, is AAAAWESOME – be sure to add lots! A bowl of soup & chives is served on the side.
Forget the garden variety food court versions, which are factory-made & taste so homogeneous & generic. Please go support this fast-disappearing local delight – the art of making authentic Yong Tau Foo is not gonna stick around for long and it’s difficult to find cooks like Mr Lee who still do it the old-fashioned way. Be warned though, seating is limited and you should be there early to get your YTF fix!
Want more pictures, more dishes, more descriptions from Goldhill? Check out Seetoh’s Makansutra online!
Goldhill Hakka Restaurant
299A Changi Road
Open Tues – Sun: 11.30am – 4pm
Closed on Mondays