Yentafo Kruengsonge – Delightful Pink Thai Yong Tau Foo

Yentafo, our equivalent of Yong Tau Foo, is a pink noodle soup, originating from Thailand. Kruengsonge refers to a selection of the best ingredients in one big bowl. So, when you put these two words together, you get a Thai noodle dish comprising rice noodles crowned with a myriad of ingredients in a light broth tinted pink with a mildly-sweet ‘yentafo’ sauce. Besides yentafo, this stall also serves other Thai favourites.

Yentafo is “same same but different” when compared to our version of yong tau foo. Both the flat rice noodles and pink broth are imported directly from Thailand. There isn’t any soya bean in the broth. Instead, it is prepared by simmering pork bones, radish and coriander root, then tinged with a pink sauce that the owner, Madam Mallika, makes. She uses natural ingredients such as fermented red tofu and cooked Thai red rice in her recipe.

The ingredients in a bowl of Yentafo Kruengsonge Soup ($8.50) include fish ball, fried tofu, fried seasoned taro, and fungus mushroom, to name a few. Although these ingredients are locally sourced, the Thai founders have personally made a trip here to try many suppliers, choosing the ones most similar to Bangkok’s. You can choose the level of spiciness – “Dek-Dek” (not spicy), “Jai-Soh (spicy) or “Rod-Jeb” (screaming spicy). We didn’t want the natural flavours of the broth to be too overwhelmed by extremely spicy flavours so we tried the Jai-Soh version. It’s a great bowl to have on rainy days! Our only gripe though, is the sticking together of the rice noodles.

Yum Crispy Salmon Skin ($7) is a good appetiser for sharing. The right way to enjoy it is to pour the entire bowl of “yum” sauce onto the salmon skin, and give it a good toss. The salmon skin will soak up the flavours of the sauce, without losing its crispiness. So addictive!

Other savoury dishes include Crab Yellow Curry with Rice ($12.90). The shreds of crab meat were very sweet and juicy. The serving was alright but we would have loved for more. What enhanced the sweetness of the curry was the crab roe (well, the portion of this was generous), which makes the curry stand out from the usual chicken curry. Yentafo’s curry is also creamy, with a good coconut-y aroma.

The pricing might be slightly steep for a bowl of “yong tau foo” but the ingredients justify the price. If you’re one who loves spicy food and prefers food with stronger flavours, you’ll prefer “yentafo” to yong tau foo.

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

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