There is something so wonderful and comforting about tau fu fah. Smooth and slippery, it slides down one's throat. This smooth as silk tau fu fah was introduced by WMW and ever since then, I have been hooked. Unlike other places, here they don't use any sek ko fan (plaster of paris) to turn the soy milk into curd but instead it is a citric acid which is much healthier. Although I'm not a fan of red beans usually but this topping of soft red kidney beans when paired with the tau fu fah is addictive. I can't really remember how much I paid for this but it should be ... read more

Tags: corn, petaling jaya, rm1, stall