Jason Niang Dou Fu – Tantalizing Yong Tau Foo with a Twist

According to Darwin’s theory of evolution, adaptation is key to survival, and I believe that this also applies to the food scene in Singapore. With the rise of numerous food fads, it is becoming increasingly difficult to stand out. However, Jason Niang Dou Fu has been keeping up with the competition by cleverly innovating a popular traditional dish: Yong Tau Foo. They are well known for their Chye Poh sauce and a large selection of food items such as cabbage-wrapped crabsticks, seafood dumplings and even the rare homemade otahs.

Jason Niang Dou Fu was extremely crowded when we visited on a Tuesday afternoon. Interestingly, they offer Chee Cheong Fun in place of rice or regular noodles. You can also choose from a spectrum of condiments such as soybeans, peanuts, ginger and, my personal favourite, shallots! With 50 different ingredients to choose from, you’ll be spoilt for choice. Personally, it was quite stressful because I couldn’t make up my mind and didn’t want to hold up the queue but, fortunately, everybody else was in the same predicament. I got a bowl with their famous Chye Poh sauce, and another bowl with their popular laksa soup.

Top up $1.50 for the Chye Poh sauce, a must try, and enjoy your chosen food items drenched in a thick brown sauce with bits of chye poh, in a claypot. I felt that the sauce was a tad too salty to be enjoyed on its own, but it’s perfect with white rice.

If you prefer something spicier, go for the Laksa soup($1.20). The coconut flavour in the laksa was more prevalent than usual, making it more lemak. I don’t really eat spicy food so I enjoyed the laksa which wasn’t overwhelmingly spicy. However, we also felt that the laksa lacked the hei be (dried prawns) flavour which would have enhanced the fragrance of the laksa.

They also offer other interesting sauces like Satay sauce ($1.50 top-up), Mee Rebus gravy ($1.50 top-up) and Tom Yum ($1.20 top-up). If you can’t decide between satay bee hoon and yong tau foo for lunch, pick the satay sauce ($1.50 top-up) with bee hoon ($0.90 top-up) and voila! Who says you can’t have the best of both worlds?

Each Yong Tau Foo piece (minimum 5 items) is priced at 90 cents. One of the items that I chose was the fried fish, and I was not disappointed. There are Yong Tau Foo stalls that wouldn’t bother, but Jason Niang Dou Fu took the extra effort to fry the fish separately instead of throwing everything into the soup to cook. I liked the crispy and thick batter that nicely coated the fillet. Albeit small, the Yam Roll is yet another noteworthy item. The yam filling was generous and the texture was just right – not too watery and not too lumpy. My personal favorite was the homemade fried otah. It is the otah-mate food item that I will be back for.

You will probably need at least 10 visits to try everything they serve here. Jason Niang Dou Fu has set itself apart by offering items that are difficult to find, yet redolent of traditional Yong Tau Foo stalls.

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.

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