Was wandering around amoy area and looking for a place to chill out and have a few beers. I came upon Fu Lin and decided to step in for a drink.
The night ended with many drinks and plenty of food.
Yes, the food was delicious, We ordered chicken wings, fu lin noodles, hokkien roll, spam fries and tau pok with salted eggs.
None of the items disappoint us. They were delicious! Service was great and unobtrusive.
Friendly staff and the manager, Sebastian was a big asset of the outlet. First time here and I will definitely be back!
Bernard Tan reviewed Fu Lin Bar & Kitchen – 5 star
Comments
Placed strategically in the heart of Telok Ayer lies Fu Lin Bar & Kitchen. Made famous for its yong tau fu which is the only thing they serve for lunch, Fu Lin Kitchen draws the office crowd well. Packed to capacity, patrons know this is the best place to come for yong tau fu.
If you are reading this and you don’t know what yong tau fu is here’s an explanation. Made from a variety of tofu’s and vegetables which are stuffed with a fish paste and dipped in a chilli and / or sweet sauce, this is usually a breakfast food that you’d buy at the market or a food court.
Fu Lin’s yong tau fu is however more gourmet, served with a little mince meat sauce too. I guarantee that you will love it if you have not had it before as Fu Lin has taken it to the next level.
If you go at lunchtime, the variety of tofu’s and vegetables are laid out on the bar. Just pick from the smorgasbord of varieties.
A unique feature at Fu Lin is that aunties and uncles are hired to serve this fare to patrons. They work a half day and full time staff come in at 3pm to man the bar and serve dinner. Pretty cool deal I thought!
Mistaken for a museum by people who walk past, Fu Lin has an almost industrial look with Chinese artefacts that have been passed down four generations. It has such a relaxed atmosphere that I spent time chatting with a friend, way after I had finished dinner.
Wines too are excellent – only $10 for a Semillon sauvignon blanc or shiraz – both Australian and totally well paired for the food served.
I was at Fu Lin for dinner, intrigued by the cosy little bar and ambience. A few drinkers sitting at high tables al fresco dining watching people go by, lent for a really chill night.
At dinner, yong tau fu is served too but with no choice of varieties. I was served some fried wantons, fish balls, okra and tofu all stuffed with high quality fish paste. Coupled with the other important aspect of yong tau fu - the sauces. When made well, were excellent condiments to the main fare.
My picks for the night beyond the yong tau fu were the Sichuan wok fried green beans with minced pork and the crab meat & prawn fried rice. Beans were crunchy and tasty while the fried rice was so good I kept serving myself more and more till there was nothing left. Priced at $12 and $20 respectively this was a good deal.
A “must” with fried rice was of course sweet and sour pork. The sauce was delicious and pretty authentic, though I would have preferred a crispier batter on the pork. Nevertheless a great reminder to good ole fashioned Chinese fare!
The menu had enough for patrons who love spice and who don’t. I decided to try the non-spicy dishes to give me an excuse to frequent Fu Lin again for their spiced fare. After all with happy hour drinks all night, I could easily hang out here with a few friends.
Fu Lin also boasts a private room that can accommodate 20 people at max. They do not take reservations at lunch as they are extremely busy. Dinner bookings can be made online.
For the month of April, Fu Lin are enticing diners to a one for one deal. With such reasonable menu prices, this is definitely something to add to your to-do list!
If you are reading this and you don’t know what yong tau fu is here’s an explanation. Made from a variety of tofu’s and vegetables which are stuffed with a fish paste and dipped in a chilli and / or sweet sauce, this is usually a breakfast food that you’d buy at the market or a food court.
Fu Lin’s yong tau fu is however more gourmet, served with a little mince meat sauce too. I guarantee that you will love it if you have not had it before as Fu Lin has taken it to the next level.
If you go at lunchtime, the variety of tofu’s and vegetables are laid out on the bar. Just pick from the smorgasbord of varieties.
A unique feature at Fu Lin is that aunties and uncles are hired to serve this fare to patrons. They work a half day and full time staff come in at 3pm to man the bar and serve dinner. Pretty cool deal I thought!
Mistaken for a museum by people who walk past, Fu Lin has an almost industrial look with Chinese artefacts that have been passed down four generations. It has such a relaxed atmosphere that I spent time chatting with a friend, way after I had finished dinner.
Wines too are excellent – only $10 for a Semillon sauvignon blanc or shiraz – both Australian and totally well paired for the food served.
I was at Fu Lin for dinner, intrigued by the cosy little bar and ambience. A few drinkers sitting at high tables al fresco dining watching people go by, lent for a really chill night.
At dinner, yong tau fu is served too but with no choice of varieties. I was served some fried wantons, fish balls, okra and tofu all stuffed with high quality fish paste. Coupled with the other important aspect of yong tau fu - the sauces. When made well, were excellent condiments to the main fare.
My picks for the night beyond the yong tau fu were the Sichuan wok fried green beans with minced pork and the crab meat & prawn fried rice. Beans were crunchy and tasty while the fried rice was so good I kept serving myself more and more till there was nothing left. Priced at $12 and $20 respectively this was a good deal.
A “must” with fried rice was of course sweet and sour pork. The sauce was delicious and pretty authentic, though I would have preferred a crispier batter on the pork. Nevertheless a great reminder to good ole fashioned Chinese fare!
The menu had enough for patrons who love spice and who don’t. I decided to try the non-spicy dishes to give me an excuse to frequent Fu Lin again for their spiced fare. After all with happy hour drinks all night, I could easily hang out here with a few friends.
Fu Lin also boasts a private room that can accommodate 20 people at max. They do not take reservations at lunch as they are extremely busy. Dinner bookings can be made online.
For the month of April, Fu Lin are enticing diners to a one for one deal. With such reasonable menu prices, this is definitely something to add to your to-do list!
Fu Lin is synonymous with the freshest ingredients that make up the delectable dish, the yong tau foo. With its newly renovated outlet of Telok Ayer St, Founder and Director of Fu Lin, Ms Karen Teoh, who says that “Fu Lin’s transition to a ‘social bar’ is an exciting one.”
“We are aware of the popular collaboration between ‘old and new’, but we have an edge for being the first yong tofu tapas bar in town. I enjoy the
social aspect of the bar culture, drinking, small bites and chatting with friends, so am happy that Fu Lin can provide that experience.”
“We are aware of the popular collaboration between ‘old and new’, but we have an edge for being the first yong tofu tapas bar in town. I enjoy the
social aspect of the bar culture, drinking, small bites and chatting with friends, so am happy that Fu Lin can provide that experience.”
