Experience Yishun’s secret halal and genuine Hakka-style yong tau foo

Despite halal-certified yong tau foo being broadly out there, I’ve by no means as soon as considered getting a bowl. I really feel that there are higher choices resembling mala. Also, the growing recognition of Korean BBQ and scorching pots have positioned yong tau foo in an odd spot in my delicacies hierarchy. That was till I attempted Dajie situated at Yishun Street 72.

Getting to Dajie was as straightforward as tapping out of the Yishun MRT Station, because it was located simply throughout from it alongside the courtroom. When I arrived, it was nearly 4pm; there weren’t many purchasers but however the peak dinner interval was simply across the nook. 

Dajie has 4 shops together with Clementi, Bukit Batok and Bedok with the latter outlet serving mookata until 2am. Recently, it was awarded the SG Food Masters award in 2021.

What I attempted at Dajie 

What made me resolve to strive yong tau foo within the first place was how Dajie promised to supply genuine and halal Hakka-style yong tau foo, with sauces that I’ve by no means heard of resembling Hakka and Ampang (which was what I had). Familiar bases resembling Laksa and Tom Yum have been additionally out there. 

I discovered the choice of elements to be fairly missing as in comparison with your typical hawker mala or scorching pot counterparts, however I made do. Like some other pick-your-ingredients eatery, some gadgets are charged by weight while others by items so it’s greatest that you just verify with the pleasant cashier.

Apart from yong tau foo, additionally they serve their equally well-known Roasted/Steamed Chicken Rice (S$4.10) and Chicken Rice Set (S$5.20). There’s additionally Char Siew Chicken Rice (S$4.30), Kampung Fried Rice (S$5.30) and Chicken Bee Hoon Goreng (S$5.40). There’s even a Mala Hot Pot with a minimal order of 10 elements.

My first style of yong tau foo after greater than 15 years was Ampang-model. When it first got here, I assumed it regarded loads like mee rebus with its brown gravy and yellow noodles. I attempted avoiding the extra processed toppings resembling the numerous totally different hotdogs and opted for slices of fish and rooster. I additionally had rolled tofu skins, tau poks and broccoli. 

In whole, my order value S$7.95.

The first mouthful, once more, jogged my memory loads of mee rebus. It had a candy and savoury style to it with only a smidgen of spice, nothing a toddler can’t deal with I promise. Also, the truth that I had it with yellow noodles additional drives residence the similarities however I digress. Overall, I actually loved the acquainted style. 

My rolled tofu skins and tau poks have been fried to a satisfying crisp. Along with the Ampang-style sauce, it made each crackle a pleasant bliss. We actually need to thank the Hakkas for making frying your yong tau foo elements a factor.

It’s too dangerous then that the fish and rooster slices weren’t fried too, as it will have masked the overly fishy and chickeny style that was current. I couldn’t even carry myself to complete these elements which have been most likely the most costly gadgets within the dish.

Next and far, a lot later I had my Hakka yong tau foo variant. This time, I went with fried wantons, fishballs, tofu, rolled tofu pores and skin and broccolis. I opted for Kway Teow (S$0.90) and it got here to S$6.50 together with takeaway fees. 

This time, I didn’t have the expertise to narrate it to something I ate earlier than, a minimum of visually.

Taste sensible, its profile was actually much like the sauce that’s utilized in a dry variant of fish ball noodles with out the warmth, solely a lot thicker. It additionally had bits of minced rooster which was surprisingly flavourful regardless of the scale. 

Opting for kway teow was the best transfer because the sauce was already thick and wealthy by itself. The neutralness of the noodles didn’t disturb the move of flavours. The extra I had it, the extra I felt how one-note the bottom was; if solely it had some chilli paste to enliven the style!

As I had ordered it to go, I wasn’t anticipating any crispiness from the elements in any respect however frying it undoubtedly helped with its texture, particularly the fish balls as they nonetheless retained their chewiness with a satisfying new texture to its exterior. 

Final ideas

Dajie supplies a refreshing tackle halal yong tau foo with its Hakka cooking model in addition to the distinctive bases that amplify the flavour of the toppings. I’d say keep away from the sliced meats and go for toppings that will get crispy after frying, such because the rolled tofu pores and skin and fried wanton.

If yong tau foo isn’t your factor, then you may all the time strive their award-winning rooster rice. Overall, Dajie is a worthy purpose to make a visit to Yishun.

Expected injury: S$6.50 – S$7.95 per pax

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