Last night, I finally tried a Yong Tau Foo restaurant I’d been eyeing for a while. I noticed they consistently have diners even at night, so it’s safe to assume the food is good. I don’t rely on Google ratings, though they’re helpful for gauging whether a restaurant might be worth visiting and for reading customer comments. Instead, I prefer to observe the restaurant’s customer flow whenever I’m in the area.
Typically, a good restaurant will be packed during mealtimes like lunch and dinner. However, if a place manages to attract customers even during off-peak hours, it’s likely doing well with both its food and service.
Koo Kee is a restaurant that thrives even during off-peak hours, which I find impressive, especially since its prices aren’t as low as most hawker-style food places.
They serve Yong Tau Foo, one of my favorite dishes. There are many variations of Yong Tau Foo, but theirs is unique in that they add minced pork—a twist I haven’t seen at other stalls I’ve tried.
The meal was served in two separate bowls: one with dry noodles and the other with soup and all the toppings for the dish.
I like this style because the noodles retain their springiness. When noodles are soaked in hot soup, they tend to lose their texture over time.
Another plus is that I don’t have to drink very hot soup at the beginning of the meal. I can focus on the noodles, which are flavorful thanks to the sautéed minced pork on top.
Overall, Koo Kee impressed me with its unique take on Yong Tau Foo and the quality of its ingredients. I’ll definitely be back for another round, especially since it’s rare to find a place that nails both flavor and texture so well.
