Chef Pang’s Hakka Yong Tau Foo is back!

Chef Pang’s Hakka Yong Tau Foo is back! They stopped operation at Sprout Hub beginning of this year and has re-opened at Jalan Bukit Merah (right opposite ABC Brickworks) serving traditional Hakka delights such as Hakka Yong Tau Foo, Hakka noodles and Hakka fried chicken wings.

Deliciously chewy and firm, Chef Pang’s Hakka noodles are made even more tasty by his savoury minced pork sauce, lard and shallot oil. The generous servings of lard give the noodles a lovely fragrance. Served soup or dry, the noodles can be paired with Hakka Yong Tau Foo.

I love their Hakka Yong Tau Foo. They combine minced pork and fish paste to make the yong tau foo stuffing and even add Mui Heong salted fish for extra flavour. The light and clean tasting soup, which is made from lots of soybeans, has a naturally sweet taste. You’ll find stuffed tofu, stuffed bitter gourd, stuffed tau pok, and more in the soup.

Chef Pang’s popular Hakka abacus seeds is permanently on the menu now. Stir-fried with garlic, leek, dried shrimps, cuttlefish, mushroom, minced pork, black fungus and more, it is so aromatic and satisfyingly chewy.

To pair with the noodles and yong tau foo, get their fried chicken wings which are marinated with fermented red bean curd. They were crispy on the outside and juicy on the inside.

Chef Pang also serves Hakka Red Wine Chicken, Curry Hakka Noodles, Hakka Braised Preserved Mustard Leaf, and even Hakka Radish Balls.