Verified in Kuala Lumpur.
Yong tau foo is a signature dish of Malaysia; we have verified places to eat it in Kuala Lumpur. Tofu, chillies, bitter gourd, okra and eggplant stuffed with fish and pork paste, then boiled or fried and served in broth or with sauce. Start with where to eat Yong tau foo in Kuala Lumpur.
Tofu, chillies, bitter gourd, okra and eggplant stuffed with fish and pork paste, then boiled or fried and served in broth or with sauce. In Kuala Lumpur diners pick pieces one by one from the stall.
Yong tau foo is a Hakka dish of stuffed tofu that Hakka miners and traders carried to the Klang Valley, where the tin town of Ampang became closely tied to it. The idea spread from tofu to whatever could hold a filling: chillies, okra, bitter gourd, eggplant and fish balls, all packed with a paste of fish and sometimes pork. Stalls set out the pieces raw, customers choose, and the cook boils or deep fries them to order, serving them in clear broth or with sweet and chilli sauces. Off Petaling Street the Madras Lane stall has sold stuffed yong tau foo, fried and in broth, for more than 60 years.
Where to eat in Kuala Lumpur:
Where to eat Yong tau foo in Kuala Lumpur: the editor picks
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