KUALA LUMPUR, Oct 25 — When I was recommended this Hakka yong tau foo place by my friend, it started a little "chase" from Taman Maluri to Bandar Mahkota Cheras. (More on that later.)

Yes, it took a lot of effort but all was forgiven when I tried their yong tau foo.

It definitely stands as one of the best in town with chunky portions plus a filling with fish paste, minced pork and salted fish.

This place has many names, which started the confusion.

On their signboard, it says, "Restoran Hakka Yong Taufu". Walk inside and you see signs saying Uncle Lim Recipe Yong Taufu.

This was the name of their restaurant in Taman Maluri before they shifted here about eight months ago. And to add further confusion, they use Kiow Jie Hakka Yong Taufu for their social media.

From what I understand, they used to run Wah Kiow, a yong tau foo stall along Jalan Peel. After their place was demolished for development, they moved around and it's now sold under this name.

Whatever its name or heritage, all I can say is they serve some amazing yong tau foo.

Since I was familiar with the small pieces of yong tau foo served in Petaling Jaya, I had ordered double portions for some items. My eyes nearly popped out when I realised how chunky their pieces are.

I still managed to finish everything as it was just so tasty. It was only the Fried Wantan which I wasn't so enamoured with as they used the same filling inside but it just didn't work with the crunchy skin. And their Curry Chee Cheong Fun since carbohydrates obviously were the lowest in the list to eat since I couldn't ignore all that yong tau foo.

So what did I demolish here?

My usual picks are Bitter Gourd, Brinjal and Lady's Fingers. Hence they're the best to judge since it's a mainstay for every shop I visit.

The Brinjal was just how I liked it. Under the thin crisp, slightly burnished skin was melty, silky flesh. This paired so well with the chunky filling with golden edges.

For the Bitter Gourd, I liked how fresh the vegetable tasted. It had just the right softness when I bit into the thick ring of green. And yes, no bitterness to spoil the whole experience.

Even the Lady's Finger was good and so big that getting a bite of the vegetable with the filling in one mouthful was a struggle.

Like other places, they will separate the yong tau foo: Fried ones on a plate to retain its crunch, while others are served in a soup.

Inside my bowl of soup, I was fishing for chunky goodies. I found chunky Hand Made Fish Balls. These were a satisfying bite.

There was Pork Rind too. It was a happy combination — crunch from the pork skin — chunky filling on the bottom with its fish, pork and just a hint of salted fish taste.

The best item was the crunchy Fu Chok. These were so addictive that I wish I had a bag of this to eat in front of my iPad when I am bingeing on K-drama.

I reckon I was just happy relishing each piece.

At Wah Kiow, one of my all-time favourites was their Oyster. It's basically their paste with a piece of dried oyster, which is deep fried. The addition of the rehydrated oyster in that combination, gives it that umami lift. You will be sure to polish off a few pieces at one sitting.

Out of the varieties I tried, I was slightly less enthusiastic about the Taufu Pok and Fried Dumpling. The Taufu Pok had more bite, rather than fluffy which I prefer. For the Fried Dumpling, it was a little firm in the middle so the bite wasn't as juicy as I liked.

The yong tau foo is priced at RM2.10 per piece. It's only the Oyster which is 2.50 per piece. A plus point is how the deep fried items weren't dripping in oil. Even when they were left on the plate till the end.

In total, there are 14 varieties to select from. I tried nine but there's also Taufu, Chilli, Spring Roll, Mushroom and Big Fish Cake.

There's a list of carbohydrates, like chee cheong fun or noodles in clear soup, served kon lou style or with curry.

If nothing tickles your fancy, there's the staple choice of rice.

I sampled the Chee Cheong Fun with Curry (RM4) which was pretty decent. It's a lot of silky noodles garnished with dried shrimp. The curry isn't so fragrant though. I was told by my friend that the curry noodle is a better choice with pig skin.

Larger groups can opt for their special dishes to share. These include Traditional Vinegar Pork Trotters, Nyonya Chicken Curry and their Signature Lamb Curry.

Service is friendly and also efficient.

Restoran Hakka Yong Taufu, No. 9-G, Ground Floor, Jalan Temenggung 5/9, Bandar Mahkota Cheras, Selangor. Open: 7.30am to 4pm. Closed on Monday. Tel: 016-2529970/016-3359666. Facebook: https://www.facebook.com/profile.php?id=100024195167635

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