A recipe that started in Ipoh, not a lab.
dáo started in 2018 to bring a traditional delicacy — passed down in one family for three generations — to people outside Ipoh. The founders' father still runs the original shop, Woong Kee Beancurd, and its recipe is the one served here.
Everything at the SS15 outlet is freshly prepared daily, with zero preservatives, and the menu is Muslim-friendly.
"A good product will speak for itself."

