Placed strategically in the heart of Telok Ayer lies Fu Lin Bar & Kitchen. Made famous for its yong tau fu which is the only thing they serve for lunch, Fu Lin Kitchen draws the office crowd well. Packed to capacity, patrons know this is the best place to come for yong tau fu.
If you are reading this and you don’t know what yong tau fu is here’s an explanation. Made from a variety of tofu’s and vegetables which are stuffed with a fish paste and dipped in a chilli and / or sweet sauce, this is usually a breakfast food that you’d buy at the market or a food court.
Image Credit: Fu Lin Bar & Kitchen Sichuan Mala Fish
Fu Lin’s yong tau fu is however more gourmet, served with a little mince meat sauce too. I guarantee that you will love it if you have not had it before as Fu Lin has taken it to the next level. If you go at lunchtime, the variety of tofu’s and vegetables are laid out on the bar. Just pick from the smorgasbord of varieties.
Expat Choice TV host John Vincent Gordon at Fu Lin Bar & Kitchen
A unique feature at Fu Lin is that aunties and uncles are hired to serve this fare to patrons. They work a half day and full time staff come in at 3pm to man the bar and serve dinner. Pretty cool deal I thought. Mistaken for a museum by people who walk past, Fu Lin Bar & Kitchen has an almost industrial look with Chinese artefacts that have been passed down four generations. It has such a relaxed atmosphere that I spent time chatting with a friend, way after I had finished dinner.
Wines too are excellent – only $10 for a Semillon sauvignon blanc or shiraz – both Australian and totally well paired for the food served. I was at Fu Lin for dinner, intrigued by the cosy little bar and ambience. A few drinkers sitting at high tables al fresco dining watching people go by, lent for a really chill night.
At dinner, yong tau fu is served too but with no choice of varieties. I was served some fried wantons, fish balls, okra and tofu all stuffed with high quality fish paste. Coupled with the other important aspect of yong tau fu - the sauces. When made well, were excellent condiments to the main fare.
My picks for the night beyond the yong tau fu were the Sichuan wok fried green beans with minced pork and the crab meat & prawn fried rice. Beans were crunchy and tasty while the fried rice was so good I kept serving myself more and more till there was nothing left. Priced at $12 and $20 respectively this was a good deal.
A “must” with fried rice was of course sweet and sour pork. The sauce was delicious and pretty authentic, though I would have preferred a crispier batter on the pork. Nevertheless a great reminder to good ole fashioned Chinese fare!
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