The Tau Foo Far (Soya Bean Curd) was curdled to perfection. It was smooth and very soft and silky almost delicate.
The beancurd texture is soft, smooth and very silky that melts directly once lingering around the tongue, apart from that, the ginger syrup also goes superbly well with beancurd and also helps to intensify the aroma of soybean – Overall the experience was excellent and finally makes sense (after trying on our own) for Ipoh Tau Fu Fa able to reign across Malaysia.
Our verdict? I absolutely loved the tau fu fah - it was silky smooth and very soft and I especially enjoyed the fragrant ginger syrup. The soya bean drink was also very good - it tasted extra creamy and was not too sweet.
When we asked Ipoh locals for Cantonese roasts recommendations, most folks pointed us to Chee Kong at First Kwong Chow in Taman Pertama.
