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Restoran Foong Foong, Yang Tow Foo @ Ampang, Selangor

posted by foodlover , contributed by babe_kl, wjthor, Tummythoz, ChubbyNerd, email2me
Rate:
4.3 rating from 2 votes.
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
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Vege
Vege
Assorted mix
Assorted mix
Fried foo chook
Fried foo chook
F
F
Dumplings (sui kow)
Dumplings (su...
Fried dumpling
Fried dumpling
Yong Tau Foo
Yong Tau Foo
Restoran Foong Foong
Restoran Foon...
Yong Tau Foo
Yong Tau Foo
Restoran Foong Foong
Restoran Foon...
Interior Environment
Interior Envi...
Sui Kow
Sui Kow
Sui Kow
Sui Kow
Assorted Mix Young Tau Fu
Assorted Mix ...
Ladies Finger
Ladies Finger
Fried Sui Kow
Fried Sui Kow
Ampang Yong Tau Fu Street
Ampang Yong T...
Ampang Yong Tau Fu Street
Ampang Yong T...
Map
Map
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Comments

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!
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