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.
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.
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!
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