2. Yong Tau Foo
Just like the bean sprouts, and for the exact same reasons, Ipoh’s tofu and other soybean-derived products like tofu and tau foo fah are stellar– the best you’ll find in Malaysia. And no other dish exemplifies this as well as yong tau foo: pieces of tofu stuffed with painstakingly hand-minced fish and pork paste.
For the best yong tau foo, make your way to Pasir Pinji, an old Chinese enclave. Here, in an old food court called Tai Shu Kiok (Big Tree Foot named for the fact that a huge tree sprouts out from the ground and through the roof), you can take your pick from a variety of fried or boiled morsels – from the regular lady’s fingers and brinjal to more exotic delicacies of tofu skin and arrowroot. The plain tofu is a stand-out– marvel as your teeth sink through seamless layers of silky smooth tofu and fish paste. My favourite is their fried arrowroot cake, unlike anything you’ll find out of Ipoh: perfectly crisp with a sweet resilient chew and a satisfyingly savoury finish.
Where to go: Tai Shu Kiok, 652, Jalan King, Pasir Pinji, 31650 Ipoh, Perak, Malaysia.