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

Da Jie Bentong, a new restaurant in Kota Damansara, brings Bentong's unique Guangxi-style yong tau foo to the Klang Valley, sparing food enthusiasts a trip to Bentong.

Unlike the typical Hakka-style, Bentong's recipe blends fish paste, ground pork, and Chinese chives, highlighting innovations like long bean yong tau foo, where chopped beans are mixed into the paste.

The establishment serves a variety of yong tau foo paired with rice, noodles, or chee cheong fun, complemented by specialties such as their signature curry noodle and pepper bun.

You can also access their offerings via GrabFood for convenient delivery.

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.

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.

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.

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.

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.

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.

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 .

Restoran Da Jie Bentong

Lot B-G06, Palm Spring@Damansara,

Kota Damansara, Petaling Jaya.

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

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

* Follow us on Instagram @eatdrinkmm for more food gems.

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位于哥打白沙罗的 Da Jie Bentong 是一家新开的餐厅，将文冬独特的广西酿豆腐带到了巴生谷，让美食爱好者们无需前往文冬。

与典型的客家风味不同，文冬的配方融合了鱼酱、猪肉末和韭菜，并突出了长豆酿豆腐等创新做法，其中将切碎的豆子混合到酱料中。

该店供应各种酿豆腐，可搭配米饭、面条或肠粉，还有特色菜，如招牌咖喱面和胡椒包。

您还可以通过 GrabFood 订购他们的产品，享受便捷的送餐服务。

八打灵再也，10 月 7 日讯——对许多人来说，去文冬旅行意味着品尝这个小镇出产的各种美食，包括酿豆腐。

在巴生谷，几乎所有店铺都提供客家酿豆腐，各种豆腐制品和蔬菜里都塞满了鱼酱，偶尔也会塞满猪肉末和咸鱼。

文冬的做法有所不同；当地居民是广西移民的后裔，他们使用鱼酱、猪肉末和韭菜的混合物。

该镇还以其内部呈蜂窝状的豆腐泡而闻名，据说这种豆腐泡是按照传统方法，用柴火加热豆浆制成的。

当豆腐糊和豆腐泡结合在一起时，就变成了一种营养丰富的产品，以广西豆腐泡甚至文冬豆腐泡的名义销售，并以冷冻包装的形式出售。

大约一个月前，Da Jie Bentong 开业了，现在人们无需开车去文冬吃酿豆腐了，因为这家来自文冬的家庭将他们的祖传秘方带到了哥打白沙罗。

请注意：您可能会忍不住点购全部 11 种酿豆腐——辣椒酿豆腐、茄子酿豆腐、苦瓜酿豆腐、豆腐泡酿豆腐、秋葵酿豆腐、长豆酿豆腐、猪皮酿豆腐、豆腐、甜椒酿豆腐和白豆腐——每份售价 2.90 马币。

我差点就买了，因为它们看起来太好吃了，但最终我还是跳过了一些，因为它们不是我最喜欢的。

这些可不是服用 GLP-1 药物后就能吃到的瘦身酿豆腐，而是会让你腰围增加的大块美味。

酿茄子和苦瓜都以优异的成绩通过了考验。

茄子品质上乘，浸过热油后果肉变得软嫩多汁；苦瓜也煮得完全熟透，没有一丝生的。

最令人眼前一亮的是他们的长豆酿豆腐，因为豆腐馅不是包裹在豆腐里，而是点缀着切碎的长豆！

这道菜的巧妙之处在于，它能从煎过的长豆角中获得风味和口感，这比那些卷曲的长豆角塞馅后感觉不连贯的做法要好得多。

现在，酿豆腐店里不常见到甜椒，但或许他们应该用甜椒，因为这种蔬菜味道柔和香甜，与酿豆腐酱很搭。

猪皮在酿豆腐中并不新鲜，但这种做法将大块的馅料夹在胶质的猪皮之间，创造出一种无与伦比的美味，让你忍不住想再吃一口。

当然，还有塞满了馅料的豆腐泡，一口咬下去可能会有点费劲。

这些酿豆腐盛在一碗汤里，汤汁味道清甜，是用猪骨和鸡骨熬制的。

您可以将您选择的酿豆腐与米饭、面条或肠粉搭配食用。

这里的咖喱堪称一绝，采用家族秘方烹制而成，使用了他们自制的香料酱，这种香料酱呈万圣节般的橙色，可能会吓到你。

他们的招牌咖喱面（RM15.90）也很特别，配菜是煎长豆角和奶油茄子，而不是通常与面条一起食用的半熟蔬菜。

就连他们的猪肠粉（RM5）——扁平、丝滑、质地较粗的面条——也是咖喱酱和甜酱辛辣甜美的组合。

他们给的酱汁很足；这道菜盛在碗里，确保每一根肠粉都裹满了酱汁。

即使你吃不完饭，也别忘了点一份他们的招牌胡椒包（10令吉）。

回到文冬，这道菜很受欢迎，尝过那酥脆的肉馅糕点后，我也认为它名不虚传。

它的灵感来源于台湾夜市小吃薯角饼，薯角饼通常呈包子状，但这个版本更长。

咬一口，酥脆的外皮裹着烤芝麻，里面是鲜嫩多汁的肉馅，用胡椒粉和葱花调味。

如果您不想开车前往哥打白沙罗，也可以通过 GrabFood 点餐，将他们的食物送到您家门口。

大街文冬餐厅

Lot B-G06, Palm Spring@Damansara

哥打白沙罗，八打灵再也。

营业时间：上午11点至晚上9点。周一休息。

* 这是一篇独立评论，作者自行支付了餐费。

* 关注我们的Instagram账号@eatdrinkmm，获取更多美食资讯。

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