The Soy Curd Takeaway

By Christina Kim - September 22, 2015

I am peculiar with my eating habits.
No, I mean, really.

I can be extremely picky and then there is that part about being really quirky about the things I really pick out from the list.

Soy is probably one of them.


I LOVE soy bean pudding, soya bean curd or tofu curd, or tenderly known as "Tau Fu Fa" in the local terms (local Chinese dialect).

I mean, I absolutely adore this silky smooth lacquered with that shiny polished surface that seems to glisten in its slippery creamy color in a bowl.
That taste of the soft and moist tofu, or curd that melts in the mouth is just heavenly.

Its best partner-in-crime would be the light sweet syrup churned up by the warmth and enticingly spicy taste of ginger which would just turn that notch up to perfection.
(Palm sugar syrup could also be an alternative to accompany the pudding)

It may sound like it is just so simple to make, but really, it takes great art and patience to master this seemingly innocent bowl of dessert.

It has to be silky smooth and just melts in the mouth, with that warm spicy aroma of ginger in presence and a light aftertaste.

That's just how it has to be, at least, for me.

I am no expert in cooking, and I have no culinary skills whatsoever, but I am just particular with the food I really like, and this is even more so for this favorite dessert of mine.

Tofu, or beancurd itself is already naturally made to possess that smooth texture, but I am talking about silky smooth which is about as delicate as that few thousands thread count (we usually only have hundreds, so I am turning up the numbers to give you the idea on how delicate I am implying).

This tofu pudding or soy beancurd, is all about the art.

I have tasted many, in most of the places I have been to and by far, I think I can only name less than five of my favorite places for this heavenly pudding made of soy.

Recently, I have found another one.
It is not the best to top the list yet, but I am happy with the way it tasted.

They pride on using organic soy and ingredients (there's not much really) and they come in variants of flavors, including green tea and even black sesame.


I am a traditionalist.

I always go for the old-fashioned original version.

At least, for the first try and when I am comfortable, I will move on to attempt the other flavors.

The place seems to have gained popularity among the locals though running mostly on delivery and takeaway business.

It is probably Penang's very own version of the famous takeaway stall in Ipoh (this is one of my personal favorites which is today quite mass in its popularity, and it's been a long time since I've had a bowl from their stall - photos may not be accessible in this old post anymore. I promise to do another post soon).


I'm not sure if they are planning to open up for dine-in, though they do have very few tables set up.

The key differentiator of this place versus the one in Ipoh, is that this incorporates that Peranakan tradition into their trade and skill in making this dessert.

That is why they are known as Nyonya Bean.

I've yet to try everything yet, but I believe this is one of my place for that dose of tau fu fa, the Nyonya style.


Where there's soy curd, there's always soy milk, also for takeaway.

Where I like soy curd, I don't like the soy milk though.

I know they are the same, and that soy milk is the origin.
Don't start.

That's the peculiarity I meant.

Don't judge.


Featured in this post: 
Nyonya Bean, Burma Road 
(At the main entrance into Nagore Road, facing the busy Burma Road and across the Abu Siti Lane Coconut shop).

*Author's Note: 
This is not a sponsored/promotional post, and solely based on author's personal opinions and preferences and do not represent the general public. 
Experiences vary from one individual to another.
You do not have to agree with me.

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