Monday, 12 February 2018

Yong Tou Foo Chan Chan @ Kepong

We were on our way to our mom's place, so the choice for breakfast cum lunch spot would have to be in the vicinity of Kepong.

The last time we were here, we ate at E Soo Yong Tou Foo and, while enroute to the place, I remember passing by another yong tau foo restaurant, Restoran Yong Tou Foo Chan Chan @ Kepong, so we ended up here this time.

As the name of the place suggests, it's obviously about the yong tou foo here though, judging from the advertisement board, you can also order cooked dishes to eat with your yong tou foo meal from Hakka Char Yuk to Ginger Duck, Steamed Chicken, Assam Fish, Curry Spare Ribs, Spicy Prawns, Curry Fish Head, Vinegar Pork Leg, Chicken with Chinese Wine and Sambal Petai with Prawns.  And just like E Soo, you write your orders in an order chit.  But the thing I didn't like was that the order chit had no prices written on them! O_o If you want to know the price first, you have to ask the workers which wasn't the most ideal situation.

We wrote down the number of pieces of each yong tou foo we wanted.  They cost RM1.60 a piece based on the bill (RM28.80 for 18 pcs).  The fried sui kow (dumplings) were nice and crispy, the filling plump and meaty.

The fried fu chuk (bean curd) rolls were quite a letdown as the fish paste filling was very chewy.  Even my husband found it difficult to bite through.  I think it was due to the filling being too tightly wrapped as evidenced by the smaller cylindrical roll that was different from the norm.

The fried eggplant, always a must when it comes to yong tou foo for me, was satisfying with a thicker than usual fish paste filling.  I must mention that all the fried yong tou foo arrived piping hot, a testimony to the fact that they were probably freshly fried to order.

Bean curd puffs are usually offered braised in soup but this is one place that offers a fried version.  The fried bean curd puffs were faultlessly crispy with a thin fish paste filling acting as the glue to keep the super crunchy split-in-the-middle bean curd triangles together.  This ended up to be my favourite yong tou foo item here! ^o^

My family loves only the fried yong tou foo items and I usually end up to be the only one who would eat the ones in soup (like this bitter gourd).  The soup I didn't care for as much but was delighted that it came with star gooseberry leaves (sayur manis or "shu cai choy" in Cantonese).

The sweet brown sauce dip wasn't as thick as the one in E Soo while I liked the chilli dip which tasted different from the usual ones offered.

As mentioned earlier, they have quite a repertoire of cooked dishes and we ordered two.  The first was a perennial favourite with my family, the "Nam Yue" (Fermented Red Beancurd) Pork @ RM18.  Tender, with a good ratio of lean-to-fat, the nam yue coated pork was crisp and fragrant on the outside.

A simple vegetable dish of Stir-Fried Cabbage @ RM10 rounded up our meal.  Stir-fried with dried prawns and garlic, it was surprisingly very good due to the good "wok hei" aroma imparted by the wok. ^.^

For it to be cooked well, the stir-frying must be done on very high heat to get a nice char on the cabbage and yet retaining a good crunch.  The many below par versions I've eaten, the cabbage usually ends up being too soft with too much water released from the cabbage due to it not being fried at the optimum temperature (which is what I'd get if I were to cook it at home...haha!).

I saw the advertisement poster promoting the Chilled Soya Beancurd @ RM3.30, so I got one to try.  This tau fu fah is made without gypsum powder.  It was a decent soy bean pudding and having something chilled was a great way to end the meal on a hot day.

This chilled soya beancurd (Tiger brandis made and distributed by LH Dessert to various shops in the Klang Valley.  I took a shot of the cover in case you come across it and want to try.

My Personal Opinion

Though we tried only two, I enjoyed the "tai chow" or cooked dishes here.  I guess if it's tai chow I want, I'll pop over here and go to E Soo for yong tou foo instead.  Having said that, some of Chan Chan's yong tou foo are respectable (especially the fried bean curd puffs)...just not the fried bean curd rolls! ;)

Restoran Yong Tou Foo Chan Chan
No 69 Jalan 11/62A
Bandar Manjalara
52200 Kuala Lumpur


  1. Your loyal readers will note quite a number of cases where your family doesn’t like to order the stuff you like to order (maybe at least once a month?) :) at first glance, I thought the cabbage sounded a bit pricey and not something to order ... but after reading your description, and seeing it has dried prawns and garlic, I wanna try it too :)

    1. This cabbage dish is one of the better tasting ones that I've had as it has good wok hei! ^o^

  2. It has been ages since I had yong tau foo. My favorite is always the brinjal. And of course I love all those deep fried crispy stuff that my partner frowns upon.

  3. I always prefer Chan Chan over E Soo because I found that the Yong Tau Foo at E Soo ar more oily. I always order the fried Nam Yue Pork when I dine in here, very addictive :P
    The Dai Chow opposite is the one I visit quite frequent, at least 2,3 time a month.

    1. I'm here in the mornings so I don't think the tai chow place has opened yet. I do agree that E Soo's YTF is more oily but Chan Chan's bean curd roll (one of our fav YTF type) is just too dense.

  4. Sadly I can't eat soy anymore. I like vegetarian fare but have to be careful when eating locally now with the soy.

    1. Can't eat soy...what happened? It is a choice or bcoz of some health issue? Ya, you have to be careful coz local vegetarian fare is made predominantly of soy.


Related Posts Plugin for WordPress, Blogger...