Yen Ta Fo

We Singaporeans all know of Yong Tau Foo, but what the..... there is even a thai version for it. Although the colour is slightly different than the SG version, concept is similar. The two cannot be compare though, as the taste differs, each to its own style.

A little hesitant when my wife makes this and sort of "force" me to eat. Can't reject, or I'll hit the couch. I mean, am so used to the SG Yong Tau Foo, and when first glance on Yen Ta Fo, why soup is pinkish? I'll admit, a little close hearted there.

So here goes, first mouth, "this is unexpected". Then second bite, "this is good".

And the third, "more please", and before I know it? Stares at empty bowl. It has all, sweet, salty, sour, spicy(added extra) except bitter. With every bite, just wants more. And no, no cannabis even though in Thailand is legal. Can't risk getting prison food.

Many ingredients for this, prawns, fried wanton skins, fish balls, squids, white fungus. And ketchup is the main cause for that soup colour, also some other ingredients added in to enhance the flavour. Noodles are those big Kway Teow used normally in Kway Chap.

One more please, wifey?

4.6/5 stars