Best Tau Foo Fah in Penang

Kimberly Street just brings before your eyes Penang as a gastronomical hub, lines of bustling stalls pampering the palates of locals and tourists. After gobbling down all those delicious yet meaty and oily goodness, wash it all down with a bowl of Tau Foo Fah from a humble food cart. Join the beeline and grab that warm beancurd jelly which is liberally topped with sugar of your choice. You would yearn for another bowl as soon as the first spoonful, why not? It’s cheap, simple and toothsome. 

Among the most vaunted Tau Foo Fah spots on the island, Pearl Hill Soya Bean has been in brisk business for few decades. Their newest joint is burrowed between terrace houses at Tanjung Bungah, a more neat, clean and laid-back ambiance. Their beancurd pudding definitely ranks the most authentic-tasting one, as the heirloom recipe is safeguarded for three generations. The texture deserves applause, it’s dense, thick and has intense soya flavour while the sugar syrup tones it down for a more refined mouthful. Moreover, it’s only RM1.50, squirrel away a few back home! 

Among the cornerstone of the soybean craze in the island, QBean has been a gateway for embracing mouthwatering combinations of beany goodness. Their beancurd puddings come both hot and cold, where the warm version settles with the classic toppings such as ginger, pearls and grass jellies whereas the cold one has longans, strawberries and mangoes. The chunks of fruits add a layer of colour and flavour on top a squishy bed of beancurd. 

Be it breakfast, lunch or hi-tea, this humble joint is constantly packed with patrons scarfing down their fresh soya drink and pudding. Join the bandwagon; grab yourself a brimming bowl of beancurd pudding, either ladled with pristine sugar or black sugar syrup. Alike slithering into clouds, the pudding is silky smooth and you can play around your sugary scale. They also sell assorted puluts, traditional Chinese biscuits and cakes for some nibble. 

Nestled in the crowd-rousing Armenian Street is a cozy restaurant that has a menu devoted to satisfying soybean lovers. The interior spell class and comfort, the best place to charm your soul and palate from the blistering tropical heat. The beancurd pudding is constantly raining orders, brimming in a huge bowl and paired with a brown sugar in a little container. Take in the beauty of the pudding, glistening like a pearl and the texture is utterly silky smooth. Bath the white cloud with the spread of brown sugar, it just melts with the warmness of the pudding, settling with elegant speckles that give a more refined taste compared to regular sugar syrups. After slurping up the bowl clean, continue trailing down the historical streets of Penang. 

This comfy cafe has certainly added immense character and flavour to the beancurd pudding world. Poised excellently for those who claim this dessert is rather mundane, how about toppings like chocolate syrup, multigrain, red beans, sunflowers seeds, pearls and almonds? Mix and match as many toppings you desire, despite a lot going on, the ethereal lightness and flavour of the beancurd stand out the main. The sugary syrup layer isn’t overpowering, complementing the handful of garnishes. Hold on, why not pair the hearty bowl with their famous soya ice cream too.

From a rickety trishaw to a humble pastry establishment that is renowned for egg tarts and other Cantonese sweet and salty pastries. Among the best sellers is their Tau Foo Fa, where you can opt for warm or cold serving. Usually, the hot version tops the order and it’s absolutely satisfying. The pudding is so delicately made, it just melts once it touches your tongue and the thick black sugar syrup just elevates the whole slurping experience. No matter how many egg tarts you nibble, never leave without this silky smooth bowl.