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yong-tow-foo-foong-foong-one-fine
- by foodlover(222) on 30 Nov 2007
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Malaysian Food & Restaurant Reviews |
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POP
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Restoran Foong Foong, Yang Tow Foo @ Ampang, Selangorposted by foodlover , contributed by babe_kl, wjthor, Tummythoz, ChubbyNerd, email2me
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The fried Wan Tans!!! Seriously this is the best I’ve eaten so far!!!! So BIG and juicy! slurrp
| Location | Ampang, Selangor 621-A, Jalan Merdeka, 68000 Ampang, Selangor Darul Ehsan
Head towards the Ampang Police Station, take a right at the light after that, pass Spectrum and to the end of the road, turn right and it is on the left. The place spots a whole row of yong tau foo shops, even before arriving at this shop. |
| Cuisine | chinese |
| Ambience | Noisy |
| Special | Yong Tau Fu |
| Food | Steam oyster sauce vege, Fried foo chook, Fried wantan
Delish dumplings (sui kow) in broth, deep fried version of dumplings and also foo chuk (beancurd sheet), yong tau foo-stuffed brinjals, ladies fingers, white tofu, bittergourd, red chillies and bouncy fishball. |
| Price | Yong Tau Fu (RM0.60 per piece) |
| Business Hour | Daily 10am to 7pm Closed On Tuesday |
Images
Vege
Assorted mix
Fried foo chook
F
Dumplings (su...
Fried dumpling
Yong Tau Foo
Restoran Foon...
Yong Tau Foo
Restoran Foon...
Interior Envi...
Sui Kow
Sui Kow
Assorted Mix ...
Ladies Finger
Fried Sui Kow
Ampang Yong T...
Ampang Yong T...
Map
Files
Map
Links
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Food Point Of Interest: Restoran Foong Foong (Ampang Foong Foong Yong Tau Fu)
- by email2me(443) on 26 May 2008
Reviews
ReviewComments
by vcheok(7) on 28 Oct 2008
I read the comments from the foodblogs relating to Ampang yongtowfoo and I have to agree that these row of proprietors are so commercialised and doing things in bulk with migrant labour that I now seldom patronise them. There are seniors like me who remember the good home cooking original but what they serve now which is precooked has no flavour or “shiok” value. Just for those who like to know how the original is cooked – the meat pattie part of the yongtowfoo is first panfried – then the panfried pieces are cooked slowly in steam/stew in a flat type circular pan with just 1/3 inch of soupstock. These days they deepfry everything and dump them in soup and then serve. Do not be conned!
