The best deep-fried yong tau foo that we had eaten is in Ipoh. The stall which looks a bit shabby and rundown is one of the many stalls cluttering under a big tree “tai shue keok” and located nearby Tuck Kee Restaurant in Jalan King, off Pasir Pinji.
It serves many varieties of fried yong tau foo like stuffed chili, brinjal, bitter gourd, fish ball, fish cakes and crispy foo chok. The fish paste is very fresh and has a springy texture.
The stall also sell different types of noodles …. curry, assam laksa and even dried ones. The curry is very lemak and the assam laksa although different from those in Penang is just as tasty.
Crispy deep fried prawn fritters with vegetables are fried on the spot.
Recommended drink… Hong Tau Ping (Ice Red Bean Shake). Unusual and very tasty – (give it an “A1”). The texture of the shake was smooth, creamy and the sweetness was just right. We were wondering how much blending is needed to make the red bean drink so creamy when this type of bean is know to be powderish when made into paste. It was so irresistible that my son had two glasses!!!
We found out a little too late that they have Loke Tau Ping (Ice Green Bean Shake) too. Already too full to have another glass, we plan to have it on our next visit to this place.
*Prices of food is generally cheaper and bigger in size than those sold in Penang*
Tags: Assam Laksa, Bitter Gourd, Chili, Curry, Fish Ball, Fish Cakes, Fish Paste, Glasses, Hawker Food, Ipoh, Noodles, Penang, Prawn Fritters, Rundown, Shue, Sweetness, Tau, Texture, Vegetables, Yong Tau Foo
