I first posted about Yang’s Epok Epok in 2016 when they were still a solitary stall at the Bedok Corner Hawker Centre. It is good to see that 8 years on, they have now expanded! And recently opened a branch at Toa Payoh Lor 7 Hawker Centre!
Epok Epok is one of my all-time favorite snacks! I developed a taste for it since primary school, when I used to buy one for just 15 cents at the school tuckshop. I’d take a bite and then fill it with sweet chili sauce. After the first one, I usually had to go back for another! There’s nothing like a piping hot Epok Epok with a cup of Teh Tarik! It’s the perfect combination for breakfast or afternoon tea!
Still Freshly Fried On Premises
The Epok Epok at the Toa Payoh branch is still quite satisfying! There have however been some changes since they started to expand. The Epok Epok is now made in a central kitchen and fried on-site. That is one of the key differences when you buy epok epok at a specialty stall like Yang’s!
At a typical Malay stall, they are usually fried in the morning and kept at the stall throughout the day. With the constant queues at Yang’s Epok Epok, the likelihood of getting fresh Epok Epok is very high.
What’s changed
The Epok Epok has changed a bit now. The most noticeable difference is that the potato Epok Epok is no longer finished by hand. You don’t see the knotted crust around the edges anymore. The crust itself is also a little different. It’s not as oily as before and has a more doughy texture. This might be a good thing since it’s not as rich, so you don’t feel as guilty eating a few. However, I do miss the old crust, which was more brittle and tastier.
The Sardine Epok Epok is still very good. It’s packed with sardines, and the new crust actually works better with it. This is since it can absorb the oil from the filling. Still, I miss the crispy edges from when they used to crimp it with a fork. Now, you they use a green stamp to differentiate between the sardine and potato epok epok.
The filling of the Potato Epok Epok has retained that hint of smokiness that I really enjoy. But it lacks that secret “ganja” (addictive flavor) it used to have when made at the original stall. Nevertheless, if you’re craving a freshly fried Epok Epok, this stall is still worth a visit. And especially if you’re around the Toa Payoh area! 4/5
Conclusion
Crispy and satisfying Epok Epok which is always freshly fried at the stall!
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