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.
Overall, I like the place. Drinks were okie-dokie only. Would I be back? Yea, cause wanna try the other milk tea flavours.
The salted egg yolk squid (RM22) made up for the crab dish. Deep fried til crispy perfection, we enjoyed this so much that we ended up ordering yet another plate.
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.
The fallopian tubes was unique. They have dried shrimps and bird's-eye chili with lots of small pungent onions and ginger pieces.
The best meal we had during our Ipoh trip was at this restaurant in Bercham, called Different Taste. Their specialty dish is Claypot crab with glass noodles (tang hoon)... if you google this dish, you will find a few restaurants in Bercham serving this - Different Taste, Same Taste and Rasa Lain. However, a friend who is a local from Bercham recommended that we go to Different Taste.