Inaugural Gastronomical Expedition

A plethora of food abounds in our garden city – Singapore. Shall we now take on this adventure together and discover what the Lion City has to offer the people and the world? 😊

Lao Huang Hakka Niang Tou Fu
North Bridge Road Hawker & Food Centre
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You may have heard of them as they have been operating since the 1960s. Naturally, the purpose of this morning expedition is to establish the known fact that this could be the best Hakka yong tau foo on the island as touted by food bloggers and long time supporters. Having lived almost 40 years of my life on the same island, I hope not to live in the hype without ascertaining the truth to this claim of serving the best. So, I made a decision to wake up early and be there to try it first hand.

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The spoil above was a result of queueing for a good 20 minutes. This SGD $5.50 portion was adequate to satisfy my hunger albeit small. I went in for the fried bitter melon (bitter gourd) with the legendary meat and fish stuffing. It was not re-fried, and tasted as cool as a cucumber! The aroma was fragrant and the taste was divine. Let me elaborate.

I appeared before the stall finding no one queueing for the food. Immediately, I reached for the tongs and started to pick my favourite pieces – ngor hiang, bitter melon, meatballs, tau pok, lady’s finger (okra) and kang kong (water morning glory / spinach) – and minced meat thin noodles. After taking a queue number, I stood watching the workers as they busy with their preparation. Wafts of fried meat come tickling the olfactorical orifices sending signals that trigger nostalgia and reminisence of the same experience I have back at home every Chinese New Year when my mum made ngor hiang. It was all too familiar and comfortable!

Back to the tasting, I hardly add the signature sweet red sauce accompanying any ubiquitous yong tau foo. The fragrance of the stuffed meat satisfies every bite that there is no way any sauce could heighten this experience, except for that vinegary chilli to lift it a notch higher. One bite and one mouthful of noodles with a spoonful of clear soup to drown it down the throat, it is so flavourful and satisfying to the last bite.

Does this wonderful meal earn my five stars? Absolutely. It might even displace my current number one – Xi Xiang Feng in Ang Mo Kio. Not because it tasted better – both have their distinctives – but Lao Huang brings with it that familarity of homemade goodness made visible by the family of workers labouring together in making their best yong tau foo for us.