“Yong tau foo with collagen-rich fish soup? Isn’t that usually served with sliced fish noodles?” Those were the exact questions I had in my head before visiting Good Stuff! located inside Foodies’ Clan food court at New Tech Park along Lorong Chuan.
The stall owners have brought along their treasured family recipe for the yong tau foo‘s stuffing. It features delectable ingredients which are harmoniously combined with other seasonings.
Each day, every piece is meticulously stuffed by hand— very labour-intensive, I must say. Even with numerous preparations underway, the kitchen remains spotless and well-organised.
Now for the highlight… the broth! Traditional soups for yong tau foo typically use anchovies and soybeans. Good Stuff! stands out from the crowd by first deep-frying copious amounts of fish bones, before undergoing a minimum 3-hour boiling and simmering process, guaranteeing a freshly-prepared batch every single day.
The result? A pot of robust fish broth bursting with natural goodness. Visually, it is very enticing and I was eager to see if it tastes just as wonderful.
What I tried at Good Stuff!
Overflowing with anticipation, I kicked off my afternoon with the Vege Delight Set (Soup) priced at S$6.90.
I combined Fish Soup with Ipoh Hor Fun and requested for the non-fried version for the set. There was also a whole lady’s finger, fishcake, bitter gourd and eggplant submerged in the same soup, served on the side.
For spice fanatics, there’s also a Curry soup option for an additional S$1.20.
Without any hesitation, I reached for the soup with my spoon. Its creamy-like texture gleamed like a sea of gemstones under the food court’s spotlight.
The broth was, in all aspects, perfectly-balanced. I was greeted by a rich, collagen-like essence, complemented by delicate umami notes from the fish, and a hint of ginger and natural sweetness. The dish also had just the right amount of oil, lightly coating my tongue with every spoonful.
I enjoyed slurping up the smooth strands of Ipoh hor fun which paired really well with the rich broth.
The naturally-rough surface of the money cai introduced elements of crunch and texture in contrast to the otherwise soft noodles.
The pieces of tofu also released short bursts of savoury, decadent soup into my mouth as I bit into them.
The individual vegetables like the bitter gourd and eggplant still maintained their freshness without being overcooked. The bitter gourd wasn’t unpleasantly acrid and the stuffing inside was soft like a smooth mousse.
I then moved on to the next dish, the Tofu Delight Set (Dry) for S$6.90. For the dry rendition, you’ll get a choice of either the Homemade Dark Sauce (non-spicy) and the Crispy Prawn Chilli Sauce (spicy); I selected the latter because… spice is life.
I paired the Hakka Noodles together with the Spicy Crispy Prawn Chilli Sauce. The dish was adorned with a sprinkling of crispy fried shallots and fresh spring onions, and it featured an intimidating cluster of chunky chilli paste, which certainly made its presence known.
The Tofu Delight Set also comes with a small bowl of fish soup filled with tofu and money cai, and a platter consisting of fishcake, tau pok, tau kwa and fuchuk. I firmly believe that sinful things always taste better, so I opted for them to be deep-fried— yums!
The fried pieces were coated with a delicate tau cheo (fermented soybeans) gravy, a rarity among yong tau foo stalls in present times. This unique addition introduced an extra dimension of sapid savouriness to the fried delights.
The frying process also seemed to enhance the meat stuffing, enabling me to appreciate the well-executed filling even more.
I had the best of both worlds pairing yong tau foo with rich and creamy fish broth. While the non-fried version was healthier, it was the irresistible allure of the deep-fried rendition which captured my heart.
Head down to Good Stuff! today and experience this heavenly combination for yourself!
* This post was brought to you in partnership with Good Stuff!.
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