Yong Tau Foo yang dibanjirkan@Warisan Hamim Cafe

October 17, 2019

Yong Tau Foo yang dibanjirkan@Warisan Hamim Cafe

Hasil gabungan nama Atuk dan Uwan mereka yang bermaksud ‘Ha’ untuk Harun dan ‘Mim’ untuk Maimunah maka terciptalah nama Warisan Hamim Café yang telah bertapak di Bandar Seremban sejak tahun 1983.

Gerai mereka di benteng walk Seremban sudah lama menjadi kegemaran orang ramai yang gilakan Yong Tau Foo yang berinti padat, padu dan unik.

Mention benteng walk Seremban and many would be wondering of its whereabouts whereby it's simply located right in the middle of town where the pasar malam once stood.

And as usual I went food hunting and happened to stumble upon this unique Yong Tau Foo stall called Warisan Hamim Café that has been in business for more than 30 over years.

Opened since 1983 Warisan Hamim Café got its name by uniting the names of both their grandparents ‘Ha’ for Harun and ‘Mim’ for Maimunah and it is also a Jawi word for 'ha' and 'mim'

Kriteria membuat Yong Tau Foo (YTF) lebih berfokus terhadap intinya dan pengasas gerai Hamim, En Rahmat Bin Harun atau lebih dikenali sebagai Achoy sempat mempelajari resipi YTF daripada seorang sahabat Cina secara ringkas dan kemudiannya diolah mengikut citarasa pelanggan dan Insyallah bisnesnya terus berkembang sehingga ke hari ini.

In order to make a good and tasty YTF it is all about the stuffing and the founder En Rahmat Bin Harun or better known as Achoy knows it better when he seized the opportunity to learn the ropes from one of his Chinese friend and he gradually perfected the recipe before finally setting up a business mainly serving to the Malay customers.

Throw 🔙 Tahun 1983 Achoy di gerai dan dulunya tempat ini dikenali sebagai Pasar Malam Seremban.

Achoy at his stall during the early 80's and the place was known as Seremban's pasar malam.

Masa tu Mee Goreng cuma RM1.50 sepinggan

During that time a plate of fried noodles only costs RM1.50

At present day

Macam macam ada…jom buatlah pilihan anda...

Yang dimaksudkan dengan inti yang cukup penuh, padat dan padu.


Up close with a fully stuffed Tofu.

Bendi besar gedebak disebabkan inti yang penuh.

This is how a fully stuffed okra looks like.

Lepas anda membuat pilihan YTF sila bagi kat dorang untuk proses penyediaan.

Yong Tau Foo is all about the stuffing, sauce, dressing and customization and once you're done with selection just pass it to her.


Bahan yang paling penting iaitu sos YTF dan Puan Norhani binti A.Rahman aka Kak Ani (foto dibawah) dah banyak kali ‘modify’ sos tersebut sehingga ia berjaya memikat citarasa pelanggannya.

The sauce is always the key to a good plate of YTF and Puan Norhani binti A.Rahman (Kak Ani) has modified the sauce countless of times until it finally suits the taste buds of her customers.

Kak Ani bersama anaknya 'Both-In-Action'

Last sekali di sembur dengan kacang halus dan biji bijan bersama sos YTF spesel mereka.

Adding the final touch of crushed peanuts and sesame seeds on a plate of their famous YTF.

YTF yang dibanjirkan.....

Cara penyediaan yang cukup unik, terlebih dahulu YTF ditumis di dalam wok dan kemudiannya dibanjirkan dengan sup spesel ‘Hamim’ dan terus dihidangkan kepada para pelanggan.

Another unique way of Hamim's YTF being served, it is cooked instantly in the wok then straight into the bowl and then drenched in their special soup.

Koleksi foto YTF yang dibanjirkan