Post by Chiefeater VK

I’m thankful that Chiefeater Joseph Chan bought this beancurd from the renowned Woong Kee for me to try. Even before tasting it, just looking at the picture, you can already see the silky smooth texture, promising a delightful experience. And eating it certainly confirmed that. The beancurd was unbelievably smooth, practically sliding down my throat with every spoonful. The syrup had just the right balance of sweetness, making it both light and refreshing.

Woong Kee has been a favourite in Ipoh for years, well-known for their traditional beancurd (or tau foo fah), which has become synonymous with quality. Originating from Bercham, Woong Kee grew from selling from a trishaw to multiple outlets. Their reputation forged through consistency and commitment to perfecting the delicate craft of making beancurd. If you’re ever in Ipoh, this is one local treat you might not want to miss.

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