Was on the way back from Johor Bahru to Kuala Lumpur. My girlfriend's parent has not tried some Southern delight, so I decided to give them a treat at Yong Peng before head back to Kuala Lumpur.
Due to influx of Fook Chow clan to Yong Peng, the dishes in Yong Peng is primarily Fook Chow dishes similar to Setiawan.
Restoran Ping Fook has been in Yong Peng for ages. Due to family feud, the brother decided to open another restaurant just a few door away and doing very well. However, I like this restaurant than his brother's. I guess the sentiment supersede the popularity.
Fook Chow clan is a clan which is really thrifty. So some of the ingredients like the red wine chicken is using leftover ingredients. The dishes are also fairly heavy in term of taste. This restaurant also offer dishes using expensive ingredients, like fish maw, yet with affordable price.
Fook Chow Fish Ball is one of the signature dish for Fook Chow clan. The outlook of the fish ball looks like a oversize fish ball, yet the treasure is the filling inside the fish ball. The filling is make of mince pork, so when you chew on it the sweet tender juice of the meat mix well with the ever "bouncing feel" fish paste. The fusion of both meat - fish and pork just work so well. Just wondering who thought of the idea? Brilliant!
Red Wine Chicken is must for everyone who patron any Fook Chow restaurant. Many women make their Chinese red wine at home using either grapes or sorghum(red wheat). What they do is put yeast into sorghum, and soaked it and let it ferment for about 2 months. After that, they will sheave out the residue and drink the wine or use it for cooking. Normally, they will throw away the residue; but for Fook Chow woman they use it to cook this dish, Red Wine Chicken. It's has a strong wine taste, and it will really tantalize your taste bud with the strong aroma of wine. However, Rostoran Ping Fook's Red Wine Chicken is fairly mild compare with other restaurant, which happen to suit my girlfriend's father taste bud.
If you like fried stuffs, then this Hock Chew Meat Roll definitely is your favorite. The minced pork with 5 spices is wrapped with bean curd before it is fried to golden crisp. When you bite into it, the crispy outer layer will compliment well with tender juicy meat inside.
Fook Chow noodle is also fairly common in Fook Chow restauarnt. It's just like the black thick dark sauce "Hokkien Mee" that you usually find in Kuala Lumpur. the only different is probably it taste slightly on the sweet side.
This is my favorite dish, fried Choy Sum. What is unique about this dish is that they use only the tips of Choy Sum and fried with a lot of garlic under a strong fire. All you need to do is sauteed the garlic for a very short while, intensify the fire and throw in the Choy Sum. Immediately take the veggie out only after 2 stir. The Choy Sum taste a little bitter when you bite into it, yet the after taste is so sweet that you want another serving.
To get to the restaurant, you take the North Yong Peng Exit at North South Highway, and head toward Yong peng town. When you are in Yong Peng town, look out for the restauarnt which is on your left, 200 meter away from Shell Petrol Station.
永平品福茶餐室 Yong Peng Restoran Ping Fook (Mr. Lim Ah Tee)
160, Main Road, 83700 Yong Peng, Johor, Malaysia.
Tel: 07-467 2097/ 012-760 3117
