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Going to this authentic Hakka family restaurant is like stepping back in time and it’s exactly what you want if you crave the traditional flavours of Hakka cuisine, particularly YONG TAU FOO! Our Makan Kaki Anthony Yeoh of Cocotte & The Provision Shop has been eating here with his family for years and it remains one of the best in Singapore. At Goldhill Hakka Restaurant in the East, you’ll find wonderfully fresh, handmade yong tau foo that is stuffed with hand-chopped fish. The plates come in small, medium and large sizes, but Tony’s trick is to get each family member to order a small plate each – mixed, plain tofu stuffed with fish paste and the fishballs. Everything tastes really good and whilst it looks and tastes healthy, it doesn’t skimp on flavour and is never bland. The yong tau foo is always served dry on a plate, drizzled with oil and garnished with coriander, with the delicious soup on the side. Sweet sauce and powerful chilli sauce complete the dish. But your meal at Goldhill cannot be completed without some other choice items from their menu…
Tony is partial to the super-fresh clams, or lala, tossed in a heady chinese wine sauce with ginger and chilli. Warning – this dish can get you drunk – they are very generous with their lashings of wine!
We know about the current ban on raw fish dishes, but if and when the ban is lifted, Goldhill’s raw fish dish of fresh Ikan Kurau tossed in sesame oil, soy and pepper with ginger, chilli and spring onion is superb!
Finally, a must-try Hakka delicacy is their very decent Abacus Seeds, best described as a chewy yam gnocchi, stir-fried and topped with crunchy salted fish and hae bee (dried shrimp).
For more on this wonderfully traditional restaurant, check out what our other Makan Kaki KF Seetoh has to say.
Goldhill Hakka Restaurant
299A Changi Road (nearer the Telok Kurau end)
Open Daily: 11.30am – 4pm (except Chinese New Year period)
Tel: +65 68424283