MARGARET PRESENTS THE TRADITIONAL HAKKA YONG TAU FU RECIPE FROM 1980s
‘Yong Tau Foo’, the Hakka’s traditional eatery famously known by the local, the special beancurd stuffed with fresh minced pork meat or fish is one of the favourite not only by locals but also tourists. The local origin Hakka generation Ms. Margaret Chen Lian, who is the founder and the initial owner of the ‘Margaret Yong Tau Fu’ at Subang Jaya, Selangor.
Margaret who originated from Sg. Besi formerly was a office administrator extremely interested in f&b career stepped into the industry at her age of about 40 years old in the 1980s exploring her mother’s traditional hakka recipe. She commenced her very first small food stall at Sg. Besi selling her homemade recipe yong tau foo named ‘Magret Yong Tau Foo’ for about 2 years before invited by a property developer moved to Kuchai Lama operating a canteen stall in the construction site base for another 3 years.
In order to expose her career, Margaret established her very initial food outlet shop with her husband Mr. Thoong at the Jalan Indrahana Satu, Kuchai Lama at the early 1990s for seven years until 1997. From there, ‘Margaret Yong Tau Fu’ been famously visited by the locals enabled Margaret to present more her exotic food other then beancurd or Yong Tau Foo. Subsequent in the year 1998, she moved her career to USJ 14, Subang Jaya for another 5 years. Her elder son Mr. Thoong Chee Lim and daughter in law Carmen Low Kam Fong later assist Magret to re-established her “Margaret Yong Tau Fu” at USJ 8 GoodYear Court 9, Subang Jaya in the year 2005, recently are the owners of the restaurant fully take over the daily operations.
In the restaurant, their homemade yong tau foo stuffed with fresh minced pork meat or fresh fish using ‘tenggiri’ fish for sure the top recommended in more than 10 choices categorized in vegetables and beancurd. The Giant Claypot Soup boiled with ‘ikan bilis’ mixed with yong tau foo choices and fresh veges inside will be the most wanted favourite by almost all of their regulars. Another will be Margaret mother’s generated recipe Black Vinegar Pork Leg stewed for an hour with black vinegar, white vinegar, onions, garlics, ginger, sugar and salt presenting the original traditional Hakka Recipe Vinegar Pork Leg. Besides, their fresh handmade fish cake also the recommended in the restaurant served after fried in cube size. Moreover, the Assam Fish made from deep fried ‘ma yau’ fish topped with their homemade recipe sauce mixed with onion, garlic, assam ingredient, chilli and serai brings the exotic eatery. Nonetheless, the Paper Wrapped Chicken with fresh chicken poured with their recipe gravy sauce wrapped then deep fried in boiled oil is also one of the top selling item dish in “Margaret Yong Tau Fu”.
MARGARET YONG TAU FU
Location: V1-00-06, Subang Perdana,
Good Year Court 9,
USJ 8, Jalan Persiaran Mulia,
47610 Subang Jaya, Selangor.
Business Hours: 11:30am to 3:00pm
6:00pm to 9:00pm (Daily)
(Monday Off-Day)