Peter Leow’s Hakka Yong Tau Foo – Making a Comeback?

Yong Tau Foo, a traditional Hakka Chinese cuisine, can be eaten dry with a sweet sauce or served as a soup dish. Customers are usually attracted by the attractively colourful and mouthwatering display of ingredients lined up or stacked up in rows at the front of a Hakka yong tau foo stall. Ingredients usually consist of minced-meat-stuffed tofu or fish-paste-stuffed tofu, as well as, other stuffed vegetables and mushrooms. You get to pick your desired choice of noodles (eg. yellow noodles, vermicelli or kway teow etc) to accompany the ingredients that you’ve chosen. With a gradually disappearing traditional hawker scene in Singapore, it’s hard to come across an affordable yet simply scrumptious Hakka Yong Tau Foo nowadays.

Remember Ghim Moh Wet Market’s Hakka Yong Tau Foo stall? Fans of Peter Leow, the man behind this delicious Hakka yong tau foo recipe, rejoice! Having taken a break since 2003, Peter and his wife have decided to make a comeback! We’re pretty sure you remember him for the queue at Ghim Moh Wet Market. There wasn’t a timing where his stall wasn’t stormed by a crowd.

The secret behind his fresh and yummy ingredients is the strong passion towards creating culinary delights that Peter and his wife possess, as well as, the amount of hard work and love they invested in painstakingly hand-making each and every ingredient personally. Can you imagine waking up daily as early as 5am to prepare all the ingredients before they open their stall for business?! It’s no surprise that their ingredients taste distinctively different from those that are mass produced by factories and suppliers and made by machines.

What stood out for us most was the perfectly concocted chilli sauce that spices up the entire Hakka Yong Tau Foo dish! It adds that additional kick that’s super satisfying! We even bought a couple of their chilli sauce back home to enjoy with whatever home-cooked dishes we have.

So, what sparked Peter’s interest in making a comeback in the hawker scene? That’s when Varian Loke, founder of non-profit organization, Food Culture Academy (FCA), comes into play! FCA is established in December 2015, with an aim to bridge the gap between aspiring young hawkers and the already established and successful older generation of hawkers.

In order for the survival of Singapore’s hawker culture, Varian realizes that Singapore needs more youngsters to step out and be passionate about our hawker food. However, these aspiring young hawkers might have financial issues or might face certain problems which become an obstacle for them in pursuing the “hawker dream”. Hence, Varian, having a coffeeshop of his own in Geylang, decided to set aside two stalls as “training grounds” for the older generation of hawkers to impart their culinary knowledge and skills to the young hawkers who are willing and passionate about learning from the older generation of hawkers.

Peter is very supportive of Varian’s aim for FCA hence he decided to “test the market” once again, to see how responsive people are towards his Hakka Yong Tau Foo. This pop-up stall is located at the “Shiok Eat! Food Fair” at the atrium of West Mall from 20 June 2016 to 8 July 2016. There are a total of 14 different vendors. Peter and his wife are very open to feedbacks so if you’ve been a fan of his previous stall at Ghim Moh Wet Market, this is an opportunity for you to relieve the taste of Peter’s Hakka Yong Tau Foo again! Whether as finger food or as a side dish that you pack back home for lunch or dinner, Hakka Yong Tau Foo is a great choice for everyone!

Related Article: 15 Heartwarming Yong Tau Foo for a Tofu-licious Meal

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