|Restaurant specialties||Dinner, Lunch|
Hakka Tofu Bowl
Traditional yong tau foo dish without losing all that is familiar
Hakka tofu rice bowl, is a combination of my grandma’s decades-old Hakka yong tau foo recipe and elements from Hakka lei cha (thunder tea rice). Take a spin on the tradition, we reinvented these rice meals by marrying them with donburi, also a type of rice bowl, but which hails from Japan and has been popular in Singapore.
Tofu and taupok are stuffed with minced pork belly, deep fried, and then served on warm Japanese short-grain rice. They are accompanied by manicai (sweet leaf) and long beans, two out of the seven vegetables in a traditional lei cha dish. The final touch is a soybean-based sauce drizzled over the top.