Local and visiting foodies scramble to this legendary Ipoh food stall, which has been serving fresh, warm, silky bean-curd pudding (tau fu fah) since 1952. Get the full experience by ordering an ice-cold soy milk, too, either plain or with strips of grass jelly. The shop closes when its signature curd runs out.
Don't be deterred by the queues; the owners operate with machine-like efficiency (and their rhythmic curd-scooping and serving is a marvel to behold).