Bob picked me up from work on 30 Dec 2011 as it was the last working day of the year 2011. I suggested to Bob that we visit the Ampang Yeung Tow Fu at 928 Upper Thomson Road.
This was the same coffee shop that Mum & I used to frequent during her last year on earth back in 2003- 2004. I was still driving her around in my mini Daihatsu van and every day I'd drive her to different parts of Singapore to savour good food.
928 Ampang Yueng Tow Fu started when the elder Mr Pang learnt art of making Ampang Yong Tow Fu from an acquaintance who hails from Ampang. He has since passed away 11 years, and the business passed to his wife Mrs Pang who recently handed the baton over to the second generation to run. Between the elderly Mr Pang & his Mrs, they had 11 children : 6 girls & 5 boys.
Currently it is the 4th son, 5th son who is helming the business, with the 3rd daughter & 5th daughter, and 2nd daughter in law of Mrs Pang helping out at the stall.
4th son Mr Pang Ng Teck (below) has been helping his parents in the business since 1973, he brings with him almost 37 years of experience.
5th son Mr Pang Ng Chong started helping only in 1990.
The ingredients for the Ampang Yueng Tow Fu is made fresh daily and all sold out by about 7.30 - 8pm. Special ingredients such as Ti Bou (Fried Fish Skeleton) is carefully added to the special gravy used to drizzled on the Yong Tow Fu to give it an extra umph.
Here below is the selection of Ampang Yueng Tow Fu to delight the patrons.
Brinjal (Eggplant) stuffing with minced meat fillings in special ingredients
Okra (Lady's Fingers ) stuffed with special minced meat fillings then oil fried
Quail's egg hard boiled then deep fried
Tau Kee - deep fried
Bitter Gourd stuffed with special minced meat filling
No comments:
Post a Comment