Went out for a quick lunch run and ended up on a little food adventure in Springleaf. Started with Ngee Fou (Hakka) Ampang Yong Tau Foo, then went to Hans Union for dessert. Simple plan, great payoff. Tasty, satisfying, and still reasonably priced... hard to complain about that in 2025.
Ampang-style yong tau foo is a rare find in the city, and Ngee Fou is one of the very few places doing it the traditional way.
That alone already makes the stop special, but what really won me over is the amount of care they put into every plate. The selection is handmade and prepared fresh daily, and you can taste it in the textures, tofu that’s delicately wobbly inside, beancurd puffs that soak up the gravy like little sponges, and bouncy bits that give you that satisfying spring with every bite.
Then there’s the sauce, the heart of Ampang-style. It’s glossy, savory, and rounded, the sort of gravy that clings to each piece without feeling heavy. Garlic and umami come through first, followed by a gentle sweetness that keeps you going back for “just one more” dunk. Poured over warm rice, it turns the whole plate into comfort food central.
My favorite part, surprisingly, was the generous pile of water spinach. When it’s cooked right, kangkong has that perfect crunch-snap, and today’s was spot on, bright green, tender but lively, and a fresh counterpoint to the richer items. A quick swipe through the sauce and it’s suddenly the most craveable vegetable on the table. If you’re a texture person, this is your happy place.
What I also appreciate is how Ngee Fou keeps things honest. You get handmade pieces, a generous serve of greens, and a carefully balanced sauce, without the “premium” price creep that’s become all too common. In an era where affordable often means forgettable, it’s encouraging to see value and quality live in the same bowl.
With lunch wrapped, I took a short walk to Hans Union for dessert. The pastry display there is dangerous in the best way, neat rows of slices and tarts that look like they staged a photoshoot just for you. I almost wandered off into the tiramisu lane (classic me), but the Chocolate Brownie Cheesecake kept calling, so I answered.
Great choice. The slice is a three-act play, a dense, nutty brownie base, a creamy cheesecake layer, and a smooth, glossy chocolate topping. Each forkful starts firm and fudgy at the bottom, turns plush in the middle, then melts into a silky finish up top. It’s indulgent without tipping into cloying territory, and the little chocolate adornments on top add a fun, café-worthy touch. Paired with a simple drink, it felt like the kind of treat that makes a weekday afternoon feel like a small celebration.
Overall, Springleaf delivered. Ngee Fou’s Ampang-style yong tau foo is a keeper, handmade pieces, a craveable sauce, and that hero-level water spinach, while Hans Union provides the sweet landing with cakes that look good and taste better. Both places remind me why I love exploring neighborhood food, real craft, friendly prices, and a meal that leaves you satisfied rather than stuffed. I’ll be back for another plate of that gravy-soaked goodness, and yes, probably another slice of that brownie cheesecake too.
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