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Tofu portion is decent for the price, but the century egg is sliced too thinly for you to taste much of it and overall there’s just not enough century egg to tofu. The version at Curry Times tries to include crumbled salted egg yolk too, but I felt it didn’t add much to the overall dish. Would’ve worked better if they just gave more and thicker slices of century egg atop the silken tofu.

Note that the sauce is sour instead of savoury, which was interesting. Although I prefer a savoury sauce with this dish, the sourness kept me intrigued and coming back for more bites.

Overall not a bad dish if you like tofu, but I think I’ll try the tofu with chye poh the next time I visit.

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