If Felicia Chin had to eat just one dish for the rest of her life, it would probably be yong tau foo. The actress loves the blanched fish paste-stuffed vegetable and bean curd dish for its wholesome and simple flavours. And when she wants to give herself a treat, she goes for the Ampang-style deep-fried version slathered in a sticky brown sauce, usually at her favourite YTF stall Fu Lin Tou Fu Yuen, along East Coast Road. Restaurants in the Ampang area of KL first popularised this style of yong tau foo, which is more sinful and yummier than the soupy or sweet sauce-drizzled versions. Apparently this style is somewhat closer to what was first created by the Hakka folk in China.
“They deep-fry their yong tau foo pieces, drizzle it with minced pork sauce (the minced pork in the sauce is unique to Fu Lin Tou Fu Yuen), and serve it with thick vermicelli. It might not be the healthiest, but it is a taste that I enjoy. Maybe it’s because I am Hakka so it hits a bit closer to home,” gushes Felicia. In fact, the 35-year-old likes their YTF so much that it’s the first thing she eats when she returns from an overseas trip. She even tried recreating it at home and shared her recipe with us.