Besides Say Seng in Dunman FC, I only know of one other stall in Tiong Bahru FC that serves tau kwa pau, a quaint dish not found elsewhere where a piece of deep fried beancurd is horizontally sliced in the middle, stuffed with fried fish cake, cucumber, braised egg and fried yam stripes, garnished with coriander and finished a drizzle of Teochew duck braising sauce.

This dish was apparently created by Say Seng and served alongside teochew duck rice for pantang Peranakan gamblers as the food-equivalent of the lucky red underwear as it resembled a gold ingot overflowing with valuables.

The key to this dish is mix of textures - the soft beancurd, the crunchy cucumber, chewy fishcake and the crispy fried yam strips all in one bite. Much of its flavour is owed to the savoury and herbaceous Teochew duck braising sauce and the tangy duck rice chilli served alongside it.

I may be mistaken but I thought Say Seng used to serve this dish with bits of shredded duck meat... Oh well, it may just be the Family's unique way of zhnging this dish!