Mary's Corner: Tau Kwa Pau
Tau Kwa Pau (Bean Curd Pau)is one of those hawker dishes that you don't readily find anywhere, so it is hard to make a comparison and say which one is the best. It seems to me that all the mediocre ones have left the scene and what's left are the ones which are relatively good. Now if something is really good, why aren't there more people cashing in on the opportunity? ie if Tau Kwa Pau is really that good to eat, why aren't there more Tau Kwa Pau vendors around? It's like mooncakes. If it's so shiok, why aren't they sold all year round like what happened to Bak Changs?
Tau Kwa Pau is a Teochew Nonya dish. Even the stallowners don't know why. I think it is because Tau Kwa Pau uses Braised Soy Sauce for its flavouring so it is frequently sold by Brasied Duck stalls. This stall however, sells only TKP. The picture above shows the stuffing that they throw on top of the Tau Kwas.
I took this pic for those who, like me, might be curious to know what ingredients actually go into the stuffing. This stall uses 3 types of fish cakes. The normal one on the left, the thin fish strips in the middle and the Spiced fish cake on the right. I know of other stalls which uses braised egg and duck meat as well.
The stuff above is the Shredded Yam cake which has been reshredded and fried till crispy. Don't ask me why they didn't just shred raw yam and deep fry it.
The beauty of Tau Kwa Pau is in the contrast of tastes and texture that each ingredient brings to the overall experience. So you have the crunchiness of the cucumber, the crispy fish strips and Yam contrasting with the softness of the Tau Kwa and egg, the savoury taste of the Lor and Five Spiced Fish cake with the blandness of the Tau Kua and cucumber.
Conclusion
I think it is a yummy dish to have as a snack. But as I alluded to in my introduction, if Tau Kwa Pau is so die die must try, then surely there will be more stalls all over the island! 4/5
For comparison, there is another famous Tau Kwa Pau stall diagonally opposite the intersection. They had moved from the coffeeshop recently from the coffeeshop on the opposite side of Joo Chiat Road. I tried it once but was unimpressed, though there are people who do rave about it.
Mary's Corner
125 East Coast Road (Jn Joo Chiat Dr)
Opened 8.30am to 9pm daily
9 comments:
Have tried this stall a number of times, I like the chilli that goes with the tkp. I believe she supplies the tkp also to a shop in Chinatown..
According to my mother, it's extremely unhealthy to eat Tau Kwa Pau cause they use all the duck innards for the filling. 2 reasons- low cost and taste good. She used to love eating it until one day she went early and saw them preparing the filling. It put her off Twa Kwa Pau totally.
So she can enjoy this one because there is no duck, just fish cakes.
The original stall closed when the coffee shop renovated some years back. After the renovation 2 stalls, 1 here and the other opposite. Both I found not to my taste. I heard Mary's tkp has improved and I will go try it myself. I still dont know where is the original stall now.
BTW, did you try the char kway teow store at the same coffee shop as Mary? Forget the ckt, but go for char bee hoon...very high cholesterol in their use of pork fat and crispy lard...but so shiok.
pchong
Mary's the pretender here. The other stall diagonally across the intersection is the original. They were at Mary's location before the coffeeshop was renovated. After renovation, they moved across Joo Chiat road to the other coffeeshop (next to Katong Gym), and then came Mary. This other stall moved again when the rent rose to its present location.
Actually the real macoy is in the coffee shop diagonally opp. Marys!
Dies anyone know where is the original store? I know they move across the road. But then now it is gone! I miss it big time. Mary is ok, but still miss the original one, use to complement with the duck rice, which is also gone now.
the original stall is at a kopitiam opposite Tuk Tuk Kitchen. they sometimes close quite early. so try to make it there for lunch.
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