Food
Yong Peng is known for its Fuzhou (福州) style cuisine. This would include HockChew Chow Mien (handmade noodles that are first boiled, then stir fried); HockChew Egg Soup; HockChew FishBall (one of the bounciest fishballs; with fish on the outside and pork on the inside); Fermented Red Rice Wine Chicken; Fermented Red Rice Wine Noodles; HockChew Square Bread (typically pork fat or meat is added as filling); and HockChew plain bread (round shaped yeast bread that is available as plain with sesame seed, sweet or salted; no fillings within). The aforesaid are all classically unique food only available in Yong Peng.
Of course, there are other nice adapted Chinese food too. The "Duck Noodle" near Tian Hou Gong temple, Laksa (served in Thai style where you could choose to add your own curry & chili powder) near the old cinema), Lu Mien (dark noodles cooked with black vinegar) near the Eastern Garden, Fish Ball & Fish Cakes from Yuen Yuen restaurant are some of the old favorites. Even some of the stalls in Jalan Meng Seng, near the Pasar served pretty good food too.
Even muar famous handmade food, otak otak is now can be found in yong peng from a newly set out outlet, AH JIE otak otak opposite the RONG CHENG restaurant. AH JIE otak shop is famous with handmade otak otak in frozen packet, seremban SiewBao, pineapple tart, Matisu, popiah otak,setiawan misua, TAN KIM HOCK product. The shop has been an attraction to the Singaporean and those from selangor.
There is plenty of local Malay and Indian food stalls (warung). One famous place is near the wet market, where people usually go for breakfast. It is famous for its nasi lemak, lontong and mee goreng (fried noodle, Malay stype). The Rendang, Kari Ekor (Ox Tail Soup) and a few of the Roti Canai are all wonderful addition to the local cuisines.
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—Henry David Thoreau (1817–1862)