Leslie and Lisa uncovers the Yong Tau Foo story
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- Опубліковано 30 лип 2024
- Have you ever eaten nothing but Yong Tau Foo for a whole day?
Well, that’s what we did for an entire day while trying to uncover the Yong Tau Foo story! Join us as we check out a place that sells traditional Hakka Yong Tau Foo to one that does only fish paste Yong Tau Foo then to a modern style of Yong Tau Foo to find answers to questions like who invented the dish, how did it change from minced meat to fish paste and how are the Cantonese involved in its evolution?
Read the story here: bit.ly/ieatyongtaufoo
Stalls Featured:
0:00 Introduction
0:46 - Plum village
6:14 - Xiu Ji Ikan BIllis Yong Yau Foo
9:31 - China Town Yong Tau Foo
11:06 - Hup Chong Hakka Yong Tau Foo
The idea was conceived after visiting the #SINGAPO人 exhibition at the Singapore Chinese Cultural Centre where we were introduced to the beginnings of some of our popular hawker dishes. When we first heard about the word “exhibition”, we didn’t expect to find a modern and interactive display of how Singapore Chinese culture evolved over the years. Best of all, admission is FREE! Definitely a good little excursion for one and all.
SINGAPO人: Discovering Chinese Singapore Culture Exhibition
Where: Singapore Chinese Cultural Centre, level 2.
Admission: FREE
Opening Hours: Monday (2 - 8 pm), Tuesday - Sunday (10am - 8pm)
singaporeccc.org.sg/permanent...
This post is made possible by the Singapore Chinese Cultural Centre
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Never Waste Your Calories on Yucky Food! - Навчання та стиль
Very well presented. Hup Chong Yong Tau Foo has a wide variety of items for your selection and I simply love their chilli and sweet sauce. Btw, you and your wife make a wonderful makan duo...and Lisa is so natural and pleasant on the screen. Really enjoy your video.
Thanks for your encouraging comment! Really made our day!
Hi Leslie. Very well-presented by linking culture and food, and in the explanation of the geographic movement of the Hakka people, which is exactly the sort of information that everyone could benefit from. Your wife, Lisa, also works well with you in disseminating information in a jovial manner. All the very best, my friend!
Thanks for the encouragement!
I used to have Yong Tau Foo at People's Park since I was a kid. Now, Im 73 years old residing in Australia. I was in Singapore b4 the Covid 19 pandemic. The traditional YTF tatse the same and is still as good. You can now find them on the Grd floor at People's Park Complex.
Yes we’ve been there too!
I love Yong Tau Foo(YTF) This story inspire me to make my own YRF. TQ
yes! give it a try!
Love it lots!
Thanks!
There are a couple of yong tau foo stalls in people's park complex hawker centre. There was one very atas stall in far east plaza #05 corner shop selling yong tau foo. I thought it was one of the best. But it wasnt cheap. Normal 6 pieces $7.20 already. So it didn't last very long. The soup came with sweet seaweed, big yellow beans, the chilli sauce was homemade and very spicy. And most of the items were fresh and handmade.
Yes, we are familiar with them.
好有意思的故事！
Thanks! Xie Xie!
Nice history lesson. More of this pls.
Thanks!
Wow! so tasty, loving it so much... Cheers!
Glad you like it!
Subscribed. Thanks for the information about yong tau foo. I never knew its originally pork. I only tried the fish version my whole life.
Thanks for subscribing. Glad to be of service. 😀
Where is the Exhibition that U mention
It's at the Singapore Chinese Cultural Centre, level 2.
Admission: FREE
Opening Hours: Monday (2 - 8 pm), Tuesday - Sunday (10am - 8pm)
singaporeccc.org.sg/permanent-exhibition/
This is also in the video description. Check it out, it's quite fun and it's free too! :)
Wish there was more time to talk about the noodles and sauces, where the thick sweet sauce and the minced meat noodles come from.
Ah yes. You are absolutely right.
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Which dentist?
This store yong tsu fu. I eat Everytime. Everyday long qeue. But after their renovation now every expensive. No more qeue. Last 8pcs with noodle. Six pcs with noodle. But after renovation now only 4 pc with noodle. I don't eat now.
The price of seafood keeps going up. Its either they start using low grade fish paste or increase the price or reduce the number of pieces.
sing..a pooh..kah...lan
i hear something you say 'yalah Ba'like sabahan
Haha coincidence
We have been brainwashed into accepting fish paste niang dou fu , when the ones our parents and grandparents are familiar with is made with half fatty minced pork , laced with deep fried cuttlefish strips, or even dried octopus.
The soup was not soya bean based stock, but rather pork bones and anchovies.
Luckily, I had a chance to eat real Hakka home cooked niang doufu.
Those sold ubiquitous in food court should be named Niang Dou fu Lite version.
Or PETA or Vegan friendly version.
PORK is inseparable from a true blue Chinese family meal
There have halal version (no pork no lard) of this also
WHERE THE AMPANGGGGGGGGGG
That’s sort of Malaysian and we wanted to focus on Singapore.
I am a Singaporean living in KL ... trust me ... their standard is so off.
My place most famous Siglap yong tau hu, east coast road also best 🤘🤘🤘🤮🤮🤮
You mean the fried one right?
@@LeslieTay ..hi bruh, yeap you are right, it is just beside Siglap center..row of shophouses.. popular one 👌👌🤘🤘