Want exceptional Bentong-style ‘yong tau foo’ but aren’t keen to drive that far? Get it at Restoran Da Jie Bentong in Kota Damansara  

PETALING JAYA, Oct 7 — For many, a trip to Bentong means indulging in all kinds of food the small town produces, including its yong tau foo.

In the Klang Valley, almost all the shops offer Hakka-style yong tau foo, where various beancurd items and vegetables are stuffed with fish paste or occasionally ground pork and salted fish.

Bentong does it differently; its residents are descendants of migrants from Guangxi, who use a mixture of fish paste, ground pork and Chinese chives.

The town is also famous for its tofu puffs with a distinct honeycomb interior, said to be prepared traditionally by cooking soybean milk over a firewood-fueled fire.

Long bean ‘yong tau foo’ (left) is exceptionally good with the studs of long beans stuck on the fish-pork paste. Bell pepper (right) is an unlikely partner for ‘yong tau foo’ but it works. — Picture by Lee Khang Yi

When the paste and tofu puffs are combined, they become a powerhouse product marketed as Guangxi Tofu Puffs or even Bentong Tofu Puffs, which are sold frozen in packs.

With the opening of Da Jie Bentong about a month ago, there’s no need to drive up to Bentong for yong tau foo, as this family from Bentong has brought their family recipe to Kota Damansara.

Be warned: you may be tempted to order all 11 varieties of yong tau foo — chilli, eggplant, bitter gourd, tofu puff, lady’s finger, long bean, pork skin, beancurd, bell pepper, soup beancurd and white tofu — each priced at RM2.90.

Some of the ‘yong tau foo’ is served in a pork-chicken broth. — Picture by Lee Khang Yi

I almost did because they looked so good but I eventually skipped a few since they weren’t my favourites.

These aren’t skinny yong tau foo on GLP-1 drugs but chunky bites that threaten your waistline.

Stuffed eggplant and bitter gourd passed their test with flying colours.

The eggplant was top-notch, featuring creamy flesh from a dip in hot oil, while the bitter gourd was cooked through without any raw bits.

The eye-opener was their long bean yong tau foo, as the paste wasn’t encased in the vegetable but was studded with chopped long beans!

It’s clever because you get the flavour and texture from the pan-fried long beans, which is a better match compared to those versions where the curled-up long beans feel disjointed when stuffed.

Now, bell pepper isn’t often found in yong tau foo places but perhaps they should use it as the vegetable has a soft, sweet flavour that matches the paste.

Tofu puffs (left) are plump with the filling. Pig skin and the paste (right) are eaten like a sandwich. — Picture by Lee Khang Yi

Pork skin isn’t new to yong tau foo but this version sandwiches the chunky paste between the gelatinous skin, creating an unbeatable bite you’ll want more of.

And of course, there are the tofu puffs stuffed to the brim with paste, making a big bite which may be a struggle for some.

Those yong tau foo are served in a bowl of broth that has a light sweet flavour derived from pork and chicken bones.

You can pair your selected yong tau foo with rice, noodles or chee cheong fun.

Curry rules here, crafted from the family’s recipe using their homemade spice paste that is a Halloween orange colour that may spook you.

The Signature Curry Noodle is glorious in a striking orange, thick curry broth. — Picture by Lee Khang Yi

Their Signature Curry Noodle (RM15.90) is special too, featuring pan-fried long beans and creamy eggplant, rather than the half-cooked vegetables usually served with the noodles.

Even their Chee Cheong Fun (RM5) — flatter, silkier noodles with a thicker texture – is a fiery-sweet combination of curry sauce and sweet sauce.

They’re generous with the sauces; the dish is served in a bowl, ensuring every strand of the chee cheong fun is well coated.

Eat like the Bentong natives by combining your ‘chee cheong fun’ with curry and sweet sauce for a spicy-sweet flavour. — Picture by Lee Khang Yi

Even if you’re struggling to finish the food, remember to order their Signature Pepper Bun (RM10).

Back in Bentong, this was a popular order and after tasting that flaky meat-filled pastry, I also concur that it’s worthy of the fame.

It is inspired by the Taiwanese night market snack hujiaobing usually shaped like a bun but this version is longer.

Signature Pepper Bun (left) is dotted with toasted sesame seeds and filled with meat seasoned with pepper (right) and chopped scallions. — Picture by Lee Khang Yi

Bite it to get flaky pastry crusted with toasted sesame seeds and a juicy meat filling seasoned with pepper and chopped scallions.

If you’re not keen to drive to Kota Damansara, you can also get their food delivered to your doorstep with a tap, as the restaurant is on GrabFood.

Opened for a month plus, Da Jie Bentong is easily accessible at these shops within the Palm Spring development. — Picture by Lee Khang Yi

Restoran Da Jie Bentong

Lot B-G06, Palm Spring@Damansara, 

Jalan PJU3/31, 

Kota Damansara, Petaling Jaya.

Open: 11am to 9pm. Closed on Mondays.

Tel:011-13188232

* This is an independent review where the writer paid for the meal.

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