The dish paste in the yong tau foo was 真材实料 but a bit floury and soft, and I thought a bit too soggy and watery from being boiled too long. The abacus was very good and clean-tasting, having a glutinous texture but springy, with a subtle sweet yam flavour lifted by the fragrant savoury topping of bits of fried garlic, shallot, dried shrimp, dried cuttlefish, salted fish.
Homely, comforting Hakka dishes like house made yong tau foo, fishballs, abacus seed, and steamed clams in a nostalgic simple family run restaurant.
Their signature is Hakka style Yong Tau Foo that consists of a limited selection of just 7 items.