Can't really believe this

Credits to http://en.wikipedia.org/wiki/Yong_tao_foo

Yong tau foo (酿豆腐; pinyin: niàngdòufǔ; Cantonese: yong4dao9foo4, also Yong tao foo, Yong tau fu, Yong tau hu etc) is a soup dish with Hakka origins commonly found in Singapore and Malaysia. In Malaysia, the Ampang region of Kuala Lumpur is particularly famous for this dish.

Yong tao foo is essentially a soup containing a varied selection of food including fish balls, crab sticks, bittergourds, cuttlefish, lettuce, lady's fingers, as well as chilli, and various forms of fresh produce, seafood and meats common in Chinese cuisine. Some of these items, such as bittergourd and chilli, are usually filled with fish paste. The diner selects their favorites and they are then sliced into bite-size pieces, cooked briefly in boiling water and then served either in broth as soup or with the broth in a separate bowl. The dish can be eaten by itself or with any choice of egg or rice noodles, or bee hoon. Another variation of this dish is to serve it with laksa. Essential accompaniments are spicy chili sauce and a distinctive brown sauce for dipping.

The dish is popular among the health conscious people because they can select the vegetable items and avoid meat and oily food.

DIDN'T KNOW THEY HAVE YONG TAU FOO LISTED IN WIKIPEDIA...SPEECHLESS!