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A romanization that’s good for writing an entire language accurately is usually not going to come up with spellings that lead an English speaker to a good initial approximation for exactly this reason.

I would argue that since food names are usually pronounced by non-speakers who will be unfamiliar with the romanization (or often don’t even know which language it’s coming from), the latter sort of transliteration is more useful. Egg foo young, not egg fuyung, egg furong, or daan fuyung.