Today, I ventured to the far end of Tiong Bahru (if the Market is considered the Center), at the corner of Eng Hoon Street and Kim Tian Road lies a shophouse. At night, it converts into a drinking pub and the young millennials, Western expats and locals all converge for their nightly 'fix'. Tiong Bahru Yong Tao Fu costs S$ 5 a bowl and since I do like Yong Tao Fu, I tried one.
The main bowl consisted of 8 pieces of dao fu (bead curd cakes collectively) in a bowl of soup. The bee hoon or rice vermicelli was lathered in a red gravy cum sauce and the last was a generous dash of oyster sauce. The whole setup was garnished with some chopped spring onions and fried shallots.
My verdict, pretty delicious on the whole. The vermicelli was springy and tasty, I guess there was some oil in the bowl, the red sauce was sweet and the taste of chili was not too spicy.
The yong tao fu fish balls were savoury, as were the tao fu which was bean curd wrap over fish cake and the soup was also savoury tasting of not too sour spicy flavour.
Food : 4.8 out of 5
Service : 4.0 out of 5 (the lady boss was very polite and efficient)
Ambience : Roadside walkway cool 5 out of 5
Presentation : 4.0 out of 5
Overall Rating : 4.5 out of 5 - Excellent !
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