The family business, established since 1984, is now helmed by Mr Chia Teck Kwang and assisted by his six other siblings, niece and nephew. Two side-by-side stalls offer the Hakka Yong Tau Foo and Beef Ball soup. From as early as 1am, preparations for the day have already begun.
Just the Yong Tau Foo alone, lot’s of work awaits them. It includes slicing and chopping ingredients, wrapping and stuffing meat pastes, deep frying and steaming.
The siblings run against time to dish out a good variety of delicacies like ngoh hiang, wanton, mushroom, beancurd, bitter gourd, brinjal, etc. These are stuffed with homemade fish and pork pastes that give the dish its flavour. By around 7am, most of the dishes are almost ready to be served. A hot piping bowl of Yong Tau Foo and springy egg noodles with minced pork give one the strength needed to start the day.
One can't bear to leave the stall without tasting their bouncy beef balls that are produced through a long-drawn, yet intriguing process.
Keeping close to the traditional way of handmaking yet another of their specialties, their soon kueh skin and abacus seeds are made with yam, and are both a must-try.
Operating hours:
8am - 2pm
Closed on Fri
Address:
Gar Lok Eating House, 217 Syed Alwi Road
Music:
Beyond the Line from www.bensound.com
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